Advanced multi-season tea with hundreds of different cultivars and tea names, developed in Fujian and Guangdong provinces of southeastern China. Wulong tea (a.k.a Oolong tea) undergoes a meticulous partial oxidation process, and compared to ancient types of tea such as Pu'er or Green tea, it is a relatively modern tea that is at the forefront of the tea world in terms of progress and development. Despite being seasonal and can only be improved in rare cases, Wulong tea is considered to be a complex tea due to a wide range of aromas and flavors that can be extracted from it naturally. Like Pu'er tea, Wulong is also divided into two main families: Light Wulong and Dark Wulong .
Wulong tea that undergoes a "darkening" process by baking or roasting, is called nóng xīang 浓香, "strong aroma". As its name implies, this procedure is designed to strengthen and enrich the aromas and flavors found in tea leaves, and is considered one of the most advanced and miraculous breakthroughs in the tea world. Today, there are two main dark wulong areas: the Wuyi Mountains in northern Fujian Province and the Phoenix Mountains in Guangdong Province, both of which have long-standing history and a major impact on the way tea is drunk in China today. In Wuyi Shan, the better known of the two, tea grows on rocky soil, rich in minerals. The tea produced in the Phoenix Mountains is usually referred to dān cōng, literally means "one batch" or "single tree," and its industry is less developed than that of Fujian.
Oolong tea that does not undergo a darkening procedure and remains "fresh", known in Chinese as qing xiang 清香, "delicate aroma" or "sweet". Most of the evolution of the bright Wulong has been concentrated in Anxi district, where tie guan yin, one of the finest and most popular teas in China and the whole world, is traditionally produced. Today, other types of light wulong are produced in different and special ways throughout Fujian Province. The island of Taiwan and North Vietnam also have local wulong tea industries, where the tea is produced in a similar way to the traditional 'tie guan yin' of Anxi.
The wulong sorting process in Fujian Province can last all summer. Different varieties are harvested alternately in the spring and autumn months, and subject to weather changes, so in the local tea market it is customary to taste different sub-varieties of wulong tea throughout the summer and make business decisions only in the fall. Every year, together with the local tea suppliers of each growing area, we take an active part of the process that is experiential and instructive, and pack our new products for the winter season.