What is oolong (or wulong) tea?

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?

1. After plucking, the leaves are withered to remove as much water as possible.
2. The leaves are shaken in baskets to damage the edges.
3. They are then kept at high humidity and a constant temperature.
4. 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.
5. 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.