Wulong (Oolong) tea

Wulong Tea, also known as Oolong tea, is generally classified as in between green and black tea, and it integrates the qualities of these two classes of tea. It has a flowery, brisk and sweet taste and has a mellow and rich character. The fresh tea leaf goes through the relatively complex process of sunning, cooling, manipulation, frying, rolling and drying to become wulong tea. Well known for promoting metabolism, controlling obesity, regulating ageing and aiding weight-loss. Suitable ways for drinking Wulong are with the gaiwan, in big teapot, and of course in the small clay Yixing clay teapots and the small cups (called Gongfu tea). Especially the Gongfu style is most commonly used for Wulong tea.


Tie Guan Yin	Alishan Gaoshan	Lingtou Dancong

Wuyi Da Hong Pao	Lishan Wulong	Taiwan Cuiyu Wulong

Ginseng Wulong	Wuyi Shuixian	Wuyi Wild Tea

Fujian Wulong Tea, Taiwan Wulong Tea, and Guangdong Wulong Tea

Chinese Wulong tea generally can be divided into three categories, that is Fuijian Wulong tea, Taiwan Wulong tea and Guangdong Wulong tea. Each of these categories all have their distinctive qualities in terms of appearance and taste.

Fujian Wulong Tea

Fujian Wulong tea can again be subdivided into Northern Wulong tea and Southern Wulong tea. Northern Wulong tea mostly refers to the tea made in the region of Wuyi mountain, called Wuyi Rock Wulong tea. The name rock refers to the fact that the majority of this tea grows on steep rocks and high peaks. Lu Yu stated in chapter One (The Origin) of the Tea Classic (Cha Jing) that: "The most suitable soil for planting tea is completely decayed rock. After that gravel soil that contains crushed rock. While yellow clay is behind." Wuyi rock oolong tea has been invented at the end of the Ming Dynasty. This tea is heavily oxidized and hence its appearance is therefore rather dark (black/brown/green) and its taste is deep and long lasting. The teas grown in this area are unique as there is no other place in the world that has the natural conditions to grow this tea. Another noticeable quality of Wuyi Rock Wulong tea is that it can, unlike all other teas except for Pu-erh tea, be preserved for a long period of time, reaching up to decade or two. In fact, aged wuyi rock wulong tea is said to be of higher value in terms of taste and fragrance than new wuy oolong tea, hence its value also rises every passing year. One requirement is of course that the tea leaf itself is of a good quality to start with and is preserved well. In our teastore we offer two kinds of Wuyi Shuixian, Shuixian is the most common and well-known Wuyi rock wulong tea. Its taste can be said to be representive for Wuyi rock oolong tea in general. Another tea we offer belonging to the category of Wuyi Rock wulong tea is the also populair Wuyi Rougui, this tea has the basic characteristics of Wuyi Rock wulong tea but also its own distinctive qualities, that is it has a natural cinnamon taste. The above mentioned are all very affordable tea. Many experienced tea drinkers highly refer to Wuyi Rock Wulong Tea.