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Tea · FTLB243
Oolong Tea
Leaf shaken and rested in turn until the edges redden, in northern Fujian, southern Fujian, Guangdong and Taiwan styles.
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Mural guide
A hand shakes a bamboo sieve so the fresh leaves toss and tumble, their edges tinged red, leaves scatter over the table, a purple-clay teapot and three cups of amber tea stand beside it, and terraced cliffs rise behind.
Oolong tea, made with a shaking and resting step and then fixing, also called qing cha.