Definitions
Chinese tea leaves that have been partially fermented before being dried
Word origin
1850s. From either Mandarin 烏龍 /乌龙 (wūlóng) due to hypercorrection, or directly from Hokkien 烏龍 /乌龙 (o͘-liông), from 烏 /乌 (o͘, “black”) + 龍 /龙 (liông, “dragon”). See also pouchong from Hokkien 包種茶 /包种茶 (pau-chióng-tê, literally “tea of the wrapped kind”).
Used in a sentence
“Near-synonym: black dragon”
“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.”
Source: Wiktionary, CC BY-SA 4.0
Used as a crossword answer1 curated clues
01“Partly fermented tea”6 letters
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