Wu Long Cha
Wu Long Cha (乌龙茶)
Also known as Qing Cha, Oolong, 乌龙茶.
Wu Long Cha is a category of tea that has undergone partial oxidation.
Name
- 乌龙 (pronounced Wu Long 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 Wu Long
- Yan Cha
- Taiwan Wu Long
Flavor
Nong Xiang Xing refers to Wu Long Cha that has undergone high levels of oxidation or roast, resulting in a dark, slightly fruity flavor profile. Think Yan Cha or most Dancong Wu Long.
In contrast, Qing Xiang Xing describes Wu Longs that have been lightly oxidized and roasted, producing a taste that is more grassy and floral. Think Taiwan High Mountain Wu Long or Anxi Tie Guan Yin.
Production
Leaves
In the production of Wu Long 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.