oolong

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English[edit]

Etymology[edit]

1850s. From Mandarin 烏龍 / 乌龙 (wūlóng), from / (, black) + / (lóng, dragon)

Noun[edit]

oolong (countable and uncountable, plural oolongs)

  1. A partially fermented tea which combines the characteristics of green tea and black tea.
    • 1994, A. Varnam, ‎J. M. Sutherland, Beverages: Technology, Chemistry and Microbiology (page 187)
      Flavour and aroma of semi-fermented teas is dictated by the extent of fermentation and, for this reason, oolong has a considerably stronger flavour than pouchong, which undergoes a significantly shorter fermentation.

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