Chinese oolong tea has a wide range of flavors and shapes. The technological nuances of its production were developed differently in different regions. Oolong tea has been produced since the Ming Dynasty in the Wuyi Mountains in the north-west of Fujian province. Wuyishan technology was repeated in Chaozhou (Guangdong Province) and to the south of Fujian, in Anxi County. Wuyi tea was known as “oolong” 烏龍, or "Black Dragon" due to the dark color of the leaves. It releases in the course of heating and fermentation process. According to the modern classification Wuyi tea types are strong fermented oolong. This category also includes Guangdong oolong tea or Chaozhou (processed on the same technology).
Southern Fujian oolong tea is shaped as a large green ball. When it is brewed, the ball opens into tea flush of 2-3 upper leaves. It is lightly fermented oolong tea or “qing cha”, 清茶 , turquoise tea. During the process, tea leaves are fermented only on the edge, keeping nutrients and floral aromatic bouquet.
Oolong has been produced in Taiwan since the XVIII century. The tea bushes and production technology were taken from the South Fujian. Today famous Taiwanese varieties Alishan, Si Ji Chun, Dong Ding and others are produced using "light roasting" Qing Xiang, 清 鲜. The fermentation degree does not exceed 45%.
High quality oolong is harvested in the mountains. Tea bushes are growing in the misty damp rocks and small terraced plantations. The quality of oolong depends on the quality of raw material and the technology master’s professionalism, as well as the mountain slope orientation, the number of sunny and foggy days during the growth and many other details.
Any kind of oolong is characterized with diverse flavor,
You can buy high quality oolong tea in our shop! All tea varieties in our collection are made by hand in small farms located in the nature reserves at national and world level. Also, you can buy special tea ware and all the necessary accessories for the tea ceremony and learn the basics of this art."