Wulong Tea, or Oolong as it is more commonly known in the west, originated in Fujian, and is a semi-fermented tea, meaning it is allowed to ferment for half the length of time that black tea is. Oolong tea brews to a light amber, almost golden color, and exudes a fruity aroma. Its name means “black, or dark, dragon”, symbolizing authority and nobility. Its creation dates back to 1855. Tea farmers in Anxi county in Fujian combined green tea and black tea processing procedures, inventing this new type of tea. From picking to refining, Wulong tea leaves go through a seven-step process called “warm rolling”. Famous Wulong teas include Phoenix Narcissus, Iron Buddha, Red Robe, Golden Key, Yellow Goddess of Mercy, Iron Warrior Monk, and White Crown teas. Wulong teas are classified according to production location, cultivar, or degree of fermentation.

Wulong tea-making is a highly refined process, detailed in the book 'Tea'  by Yong-Su Zhen. First, fully mature shoots are plucked, ideally by hand, and usually from tea cultivars specially bred for Oolong tea. A special withering stage called “Zuoqing” or green-making is next, done in open air by sunlight. Successful withering depends on weather conditions, with sunny but windy weather being the most desirable. The leaves are spread out on bamboo mats and exposed to the sun for 30-60 minutes, during which the leaves are turned 2 or 3 times. When the leaves are soft, they are moved indoors. The degree of moisture loss determines the type of Oolong. Pekoe Oolong tea, for instance, has a higher degree of moisture loss than Pouchong, a very delicate tea. After withering, the leaves are “rotated” by hand using a bamboo tray (more common Oolongs are rotated in a machine), indoors, at a temperature of 68-77 degrees Fahrenheit and a humidity of 75-85%. The process lasts about 6-8 hours and is repeated 5-6 times. This rotation bruises the leaf edges and fermentation begins.

After rotation, the leaves are heated for 3-7 minutes at 356-428 degrees F to arrest fermentation. Before the temperature drops, the tea leaves are rolled in a mill. After rolling, drying is next and is usually done in two stages. The leaves are spread thinly on a bamboo basket or drying machine and dried quickly at high temperatures. The leaves are then dried a second time at a lower temperature. Each detailed step is dependent on the type/origin of the Oolong being produced, i.e., time and temperature of heating after rotation, length of time for drying temperature for drying, etc