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
- Anxi - Tightly rolled ball-shaped leaves from Fujian province, of which Tieguanyin is the most visible on the global stage.
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Dancong - Diverse and suprising leaves from the Fenghuang Mountains of Guangdong Province. Dancong is known for its twisty-thin leaves and floral odors.
- Taiwan Wulong - Taiwanese tea originates from producers who migrated from Anxi, but has since formed its own distinctive and heterogeneous forms. Important examples include Dong Fang Mei Ren, Baozhong, and the umbrella of cultivars cultivated in Gao Shan regions.
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Yan Cha - Cliff-grown leaves from the Wuyi Mountains of Fujian Province, Yan Cha is known for its well-roasted demeanor and mineral-rich flavor.
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.