Oolong

So white tea, green tea.

Oolong.

Yellow tea.

Yellow tea.

I've never had yellow tea.

Oolong tea, black tea.

So tell me, they're all from the same leaf, but the differences are that they're dried differently, are they?

No, they're manufacturing processes.

Dooars, approximate to Kachars in color, make, and general appearance, strong but rough in liquor, pungent and pleasing in flavor, a valuable tea for blending, imparting tone and character to any combination in which they may be used.

Nilgirry is a very inferior sort bearing the same relation to India teas that Ancois do to Oolongs and Ping Suis to green teas.

The leaf in general is black, coarse, tippy, rough, and unsightly in the hand, while the liquor is thin, muddy, and rank or weedy in flavor.

Travancore is a new district tea which, like all new teas, is large and coarse in leaf, heavy and dark in liquor, and strong and wild or grassy in flavor.

Pico Sochung is chiefly composed of the larger and coarser leaves that will not pass through the sieves, but which, falling into the cutter and sifting, are cut up into an even and uniform size.

It is medium in size, choppy in appearance, ripe and rich in liquor, fairly brisk and malty in flavor.

Ceylon Congus are open, rough and coarse in style, dark in liquor, heavy in body, but fairly brisk and pungent in flavor, making on the whole a serviceable tea for blending with Chinese Congus or Oolongs of the lower grades.

Bud tea is a term applied to a small golden yellow leaf Ceylon tea, claimed to be composed of the buds of the plant just expanding, but is in reality prepared from the smallest and yellowest leaves of the ordinary golden tip Pico, and though sometimes commanding a fabulously high and inflated price, out of all reason with its intrinsic value as a tea, and which is only done for advertising purposes, being in reality no better in either drawing or drinking qualities.

And also bang tea, not to be confused with bang tea.

This is the Oolong company, not the energy drink.

Does bang make a tea?

Lily.

Since the fight's in the bag, let's go check back in on Kame House.

Marin stops by for a visit looking for Krillin, Roshi, Oolong, and Shao Tzu catch her up on the situation, while Roshi continues to be a lech.

We get a recap on Goku's previous Red Ribbon shenanigans.

It's a pretty cool sequence, but it goes on for way longer than it needs to, as it's basically a recap of the entire Red Ribbon arc.

They could not see her, but that is our story.

Joe and Delia met in an atelier where a number of art and music students had gathered to discuss Chiaroscuro, Wagner, music, Rembrandt's works, pictures, Walden Tufel, wallpaper, Chopin, and Oolong.

Joe and Delia became enamored one of the other, or each of the other, as you please, and in a short time were married, for, see above, when one loves one's art, no service seems too hard.

Mr. and Mrs. Larrabee began housekeeping in a flat.

The cup you actually brew is more important than the category printed on the package.

Oolong is another interesting everyday option.

Oolong tea sits somewhere between green and black tea in terms of oxidation, although that description doesn't begin to capture how diverse the category really is.

Some oolongs are light and floral.

Others are deeply roasted, creamy, fruity, mineral, almost toasty.

China black teas comprise oolongs, kongus, suchongs, and scented teas, and are principally produced in the southeastern provinces of Fo Kien and Kiang Nan.

Oolong teas.

The term oolong is derived from the Chinese word oolong, signifying green dragon, and is applied to a variety of tea having a small, greenish-yellow leaf permeating through it.

They are divided into six different kinds, amoys, fuchows, formosas, ankoys, sarune, padre, and pikoi oolong teas, possessing as many distinct flavors and characters caused by the variations in soil, climate, and mode of preparation.

The fourths and fifths, when there are any, are correspondingly inferior in quality, the dried leaf of the latter being especially large, coarse, and rough in appearance, brittle and chaffy in the hand, and frequently dusty or stemmy, dark in draw but thin in body, lacking in flavor, deteriorating rapidly after infusion, and devoid of the high character that so distinguishes the former grades of this variety.

The principal chops now known to trade comprise the Tong Mao, Tong Li, Tong Xing, Chun Fa, Chun Fat, Sun Ki, Tiong Ki, Kom Wee, and Kom Wo Cut Chops.

Formosa Oolongs, also known to trade as Tom Swees, from being shipped from that port, are unique in leaf and flavor differing widely in character, possessing a rich natural bouquet entirely unknown to any other variety.

The dried leaf is dark greenish-yellow in color, evenly and artistically curled, crisp and creepy in texture, small, shapely, uniform, and green when infused, generally tipped with a brownish edge, the result of fermentation.