oolong

1850s. From Mandarin 烏龍／乌龙 (wūlóng) / 乌龙 (wūlóng), from 烏／乌 / 乌 (wū, “black”) + 龍／龙 (lóng) / 龙 (lóng, “dragon”)

• IPA^(key): /ˈuːlʊŋ/

oolong (countable and uncountable, plural oolongs)

1. 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.

• oolong tea

• long oo

oolong m (plural oolongs)

1. oolong