oolong
English edit
Etymology edit
1850s. From Mandarin 烏龍/乌龙 (wūlóng) / 乌龙 (wūlóng), from 烏/乌 / 乌 (wū, “black”) + 龍/龙 (lóng) / 龙 (lóng, “dragon”)
Pronunciation edit
Noun edit
oolong (countable and uncountable, plural oolongs)
- A partially fermented tea, often roasted, 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.
Derived terms edit
Translations edit
oolong tea — see oolong tea
Anagrams edit
Spanish edit
Noun edit
oolong m (plural oolongs)