Chinese and Taiwanese oolong (wulong), also known as semi-fermented tea, has a wide range of flavours and leaf shapes. It may easily be seen as by far the most naturally aromatic type of tea in existence. The oldest style oolongs are heavily fermented. This darker oolong category includes most Wuyishan, Guangdong and Chaozhou tea; the name “Oolong”, 烏龍, meaning “Black Dragon”, comes from this.
The more modern Southern Fujian oolong tea is usually greener and sphere- or ball-shaped. When brewed the ball-shaped leaves open into tea tips of 2-3 upper leaves. Such tea is considered lightly fermented oolong tea or “qing cha”, 清茶, turquoise tea. Many Taiwanese oolong types also fall into this category, such as Ali Shan, Si Ji Chun, Dong Ding. The term "light roasting", Qing Xiang, 清鲜, is also used.
Any kind of oolong is characterized by a rich, vibrant and diverse flavour, thick and luxuriant natural aroma, constantly changing and elusive fragrance nuances, and the ability to take many (7 – 20) infusions. The “Gong Fu Cha”, 功夫 茶, “tea mastery", a ceremony which requires extra time and attention, practical tea experience, special teaware and a special tea mood and setting, was originally developed in Guangdong around the local oolongs.
These aromatic Oolongs will brighten your day and give you an amazing sensation with every sip! Smell, taste and enjoy our carefully chosen and ever-increasing collection of Oolongs.
