Wulong Cha
Wulong Cha (乌龙茶)
Also known as Qing Cha, Oolong, 乌龙茶.
Wulong Cha is a category of tea that has undergone partial oxidation.
Name
- 乌龙 (pronounced Wulong in Mandarin): means black dragon. It's a reference to the visual image of the twisted, semi-oxidized leaves.
- 茶 (pronounced Cha in Mandarin): means tea.
Major Types
- Dancong Wulong
- Yan Cha
- Taiwan Wulong
Flavor
Nong Xiang Xing refers to Wulong Cha that has undergone high levels of oxidation or roast, resulting in a dark, slightly fruity flavor profile. Think Yan Cha or most Dancong Wulong.
In contrast, Qing Xiang Xing describes Wulongs that have been lightly oxidized and roasted, producing a taste that is more grassy and floral. Think Taiwan High Mountain teas or Anxi Tie Guan Yin.
Production
Leaves
In the production of Wulong Cha, tea makers often use one bud accompanied by three to four leaves, rather than the standard one bud and two leaves. This adds additional complexities to the flavor profile, bolstering both depth and richness.