ABOUT WULONG (OOLONG)
ABOUT
Wulong tea, "Black Dragon", also known as Oolong tea, is a traditional Chinese tea category that occupies a unique place between yellow and red/black teas. It is partially oxidized, which gives it a complex flavor profile that can range from floral and fruity to rich and roasted, depending on the processing style. Wulong tea is highly valued for its balance of freshness and depth, making it a favorite among tea enthusiasts worldwide. Wulong tea is primarily produced in China’s Fujian and Guangdong provinces and Taiwan. Famous varieties include Tie Guan Yin from Fujian, Feng Huang Dan Cong from Guangdong, Rock Tea from Wuyishan, and High Mountain Oolongs from Taiwan. These regions’ mountainous terrains and humid climates provide ideal growing conditions for producing high-quality oolong teas with distinctive terroir characteristics.
Today, many tea-producing countries are attempting to craft teas in the wulong category. Numerous enthusiasts and small-scale producers, choosing a more artisanal path over mass production, are experimenting with processing techniques to achieve richer and more complex flavour profiles. As a result, we see a wide variety of teas labeled as oolong, primarily because they fall within the fermentation range between green and black teas.
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Wulong tea, "Black Dragon", also known as Oolong tea, is a traditional Chinese tea category that occupies a unique place between yellow and red/black teas. It is partially oxidized, which gives it a complex flavor profile that can range from floral and fruity to rich and roasted, depending on the processing style. Wulong tea is highly valued for its balance of freshness and depth, making it a favorite among tea enthusiasts worldwide. Wulong tea is primarily produced in China’s Fujian and Guangdong provinces and Taiwan. Famous varieties include Tie Guan Yin from Fujian, Feng Huang Dan Cong from Guangdong, Rock Tea from Wuyishan, and High Mountain Oolongs from Taiwan. These regions’ mountainous terrains and humid climates provide ideal growing conditions for producing high-quality oolong teas with distinctive terroir characteristics.
Today, many tea-producing countries are attempting to craft teas in the wulong category. Numerous enthusiasts and small-scale producers, choosing a more artisanal path over mass production, are experimenting with processing techniques to achieve richer and more complex flavour profiles. As a result, we see a wide variety of teas labeled as oolong, primarily because they fall within the fermentation range between green and black teas.
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