China Oolong Tea

Chinese oolong tea, or “Wulong Cha” (乌龙茶), is a partially oxidized tea known for its complex flavors and fragrant aroma. It occupies a unique position in the spectrum of tea, falling between green tea and black tea in terms of oxidation and flavor. Originating from China, particularly Fujian and Guangdong provinces, oolong tea is celebrated for its diverse varieties, intricate production process, and numerous health benefits. Here’s a detailed exploration of Chinese oolong tea:

Varieties of Chinese Oolong Tea
Tie Guan Yin (铁观音) – Iron Goddess of Mercy

Origin: Anxi County, Fujian Province
Description: Known for its floral aroma and smooth, sweet taste. It has a light to medium oxidation level.
Popularity: One of the most famous and beloved oolong teas in China and worldwide.
Da Hong Pao (大红袍) – Big Red Robe

Origin: Wuyi Mountains, Fujian Province
Description: A highly prized rock tea with a rich, robust flavor and a complex, mineral-like taste. It has a higher oxidation level.
Reputation: Often regarded as one of the highest-quality oolong teas, with historical significance as an imperial tribute tea.
Shui Xian (水仙) – Narcissus

Origin: Wuyi Mountains, Fujian Province
Description: Known for its floral fragrance and sweet, mellow flavor. It has a medium to high oxidation level.
Popularity: Commonly enjoyed for its smooth and refreshing taste.
Phoenix Dan Cong (凤凰单枞) – Phoenix Single Bush

Origin: Chaozhou, Guangdong Province
Description: Renowned for its wide range of flavors and aromas, including floral, fruity, and honey notes. It has a medium oxidation level.
Reputation: Each “single bush” tea is harvested from a specific tea bush, giving it unique characteristics.
Oriental Beauty (东方美人)

Origin: Taiwan (originally from Guangdong Province)
Description: Known for its fruity, honey-like sweetness and smooth texture. It has a high oxidation level.
Popularity: Appreciated for its unique flavor profile and beautiful appearance, with leaves that are multi-colored due to insect bites that trigger oxidation.