What is oolong (or wulong) tea?
Highly prized for their aromatic complexity, wulong teas have a devoted following. Wulong tea, oolong tea, blue-green tea - all these terms refer to a single type of tea. It's halfway between a green tea and a black tea, because it's semi-oxidized.
Specific to China and Taiwan
Wulong tea was first produced in China's Fujian province, then on the island of Taiwan. Today, wulong tea is produced in many other countries (India, Laos, Vietnam...).
However, processing requires special know-how. The producer must be able to follow the changing nature of the leaves as they oxidize, and make the necessary adjustments.
With its different varieties and fermentation processes, this "blue-green" tea offers a wide variety of fragrances and aromas.
How is wolong tea processed?
- After plucking, the leaves are withered to remove as much water as possible.
- The leaves are shaken in baskets to damage the edges.
- They are then kept at high humidity and a constant temperature.
- They quickly oxidize and turn red, while the inside of the leaf remains green. The greater the color, the more floral and vegetal notes give way to sweet, fruity, woody and even spicy aromas.
- The leaves are then woked to stop fermentation, then rolled, dried and sorted
What is Gong Fu Cha?
Meaning "tea time", gong fu cha, practiced since the Ming period (1368-1644), is a traditional Chinese tea art.
Chinese wolongs are particularly enhanced when the leaves are infused with gong fu cha. This preparation method allows very short infusion times at high temperatures. Tasting tea in this way can be a particularly interesting olfactory and gustatory experience.
Tie Guan Yin, the essential oolong tea
Tie Guan Yin is the best-known semi-oxidized tea.
According to legend, it was first cultivated on a hillside near a temple with an iron statue dedicated to the goddess Guanyin.
Produced from a special cultivar, Tie Guan Yin is a low-fermentation wolong similar to green teas. It differs from Taiwanese wolongs, which tend towards high fermentation. Ideally, it should be prepared as a gong fu cha, in a small, dedicated Yixing teapot.
Its beautiful whole leaves are rolled into small, shiny balls. Its color is a gradation of green, with powerful floral fragrances of lily of the valley and orchid. The whole is accompanied by gourmand notes of lychee and chestnut. Exceptionally long on the palate, it is reputed to remain highly aromatic even after several infusions.
The uniqueness of Indian wolongs
Still little-known despite their quality, semi-oxidized teas from India are today a fine alternative to traditional Chinese wolongs. Our Indian partner-producers have gradually developed a know-how in this field, with a few subtleties of their own. Derived from renowned terroirs, the semi-oxidized teas obtained are expressive and original, with unique floral notes.
What is black tea?
Black teas are teas that have undergone complete oxidation. Originating in China, then popularized in various European countries, these teas are widely consumed.
Yixing teapots: rare earths shaped to perfection
Our range of authentic Yixing teapots reflects our great expertise in the manufacture of these superb brewing instruments.
Teas from Taiwan, the fruit of inimitable know-how
The result of specific know-how, teas from Taiwan sparkle in the eyes and tantalize the taste buds of all connoisseurs of fine teas. Discover them for yourself!
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