台灣高山烏龍茶 優質好茶 大昌皇茶 蓁蓁 ! Are you from LuKu? I am!

2013-11-04 00:39:15 補充：
By the way, why you say "半球形包種茶"? Do you mean the leave or the way it looks when it is done making. As I know, nowadays, Oolong tea is in ball shape, not like in the past, it was in curly shape.

2013-11-04 00:44:50 補充：
I will try to translate it for you, if there is NO one to engage this question. I grow up with tea, so I have an extra closeness with it.

2013-11-04 03:27:42 補充：
Basically, Taiwan Oolong tea refers to the bead-shaped Baochong tea, it includes DongDing Oolong,Ali Mountain (Alishan) Oolong, Lishan Oolong. Along with Baochong tea, it is recognized as two major Taiwan teas. Generally considered, Taiwan Oolong tea was originated from DongDing mountain located in NanTou County and called "DongDing Oolong tea". DongDing Oolong tea is grown and produced at LuGu township NanTou county. Its special qualities have been attributed to its weather (almost continuous fog) and soil, and are famous worldwide. Oolong tea adopts a little longer fermentation (30% fermentation) tea making technics. After drinking (Oolong tea), it rhymes the throat with full of gentle moist, sweet and mellow taste, is lasting in steep and has long storability. It is popularly preferred by tea lovers at home or aboard

2013-11-04 03:42:58 補充：
According to my knowledge (from going up with it), the fermentation is called "half fermentation" (半發酵) comparing with green tea(no fermentation) and black tea(full fermentation).

2013-11-04 03:44:39 補充：
depending upon the taste, the fermentation can be longer or shorter for Oolong tea. Therefore, your saying "發酵較深" might confuse people.

The above is just a suggestion.

2013-11-04 03:48:16 補充：
Since I do the translation, so I can ONLY be loyal to the original statement. However, I like to give you the above advice based upon my own knowledge.

2013-11-04 03:48:44 補充：
from going up with it ==> from growing up with it

2013-11-04 03:49:36 補充：
I shall not use "so" in my last statement.

2013-11-04 04:24:11 補充：
After I have read your statement again, I think your saying "發酵較深" is to compare with 包種茶. Generally speaking "包種茶", fermentation degree is between 15 and 30, and Oolong tea is between 30 and 50. Of course, the degree can vary from one tea maker to the other.

2013-11-04 04:28:40 補充：
For "half fermentation" (半發酵), I think I need to use "PARTIAL fermentation", because "half" has the meaning of 50%.

2013-11-04 13:20:54 補充：
It shall be LuGu (鹿谷鄉)

2013-11-04 13:57:41 補充：
long storability ==> long-term storability

2013-11-04 14:44:37 補充：
You are welcome!

2013-11-04 22:38:09 補充：
烏龍茶與包種茶並稱為台灣南北兩大名茶，可說是台灣最具代表性的茶品。
Oolong and Baochong teas are known as two fine teas representing the southern and northern Taiwan respectively, and said to be the most representative of Taiwan tea.

2013-11-04 23:11:12 補充：
傳統烏龍茶主要以青心烏龍品種製成，採一心二葉或一心三葉，為半發酵茶，傳統發酵程度約30%

Traditional Oolong tea is mainly made from Chin-Shin Oolong varieties. Taking two or three leaves from each new sprout, as a partial fermented tea, it is then fermented to about 30%.

2013-11-05 01:54:02 補充：
烏龍茶製茶特殊處在於茶菁於乾燥後，要再以布包成球狀揉捻茶葉，

What makes Oolong tea different is after being killed-out and dried, it would be wrapped in a cotton cloth bag and packed into a ball while being rolled.

2013-11-05 02:06:49 補充：
壓迫使茶成半球狀，稱為「布揉製茶」

This action will force tea leaves to tightly roll into bead shape. This is so-called "cloth-rolling tea making".

2013-11-05 02:19:32 補充：
凍頂烏龍茶水色呈橙黃、耐泡、味醇是其特色
After being steeped, it will produce orange color tea, can be steeped several times from the same batch of leaves. Mellow taste is its distinctive character.

2013-11-06 13:40:01 補充：
#011
as a partial fermented tea ==> as a partially fermented tea