Wulong Tea

The invention of wulong tea was a slow process, so there is no exact date of origin. Wulong tea is processed for its leaves to be partially oxidized. This accounts for the variety of flavors available among wulongs. The name Wulong, and its anglicised counterpart Oolong, both mean “Black Dragon.” The name is a reference to the tea leaves’ resemblance to the curled body of mythical Chinese dragons.

At Seven Cups, we offer yan cha or “rock wulongs” from Wuyi Shan, Dan Cong wulongs from Chaozhou, and Tieguanyin wulongs from Anxi County. Anxi wulongs tend to be lightly oxidized and tightly rolled into a ball shape. By comparison, Rock wulong and Dan Cong wulongs are usually darker in color, with a heavier roast and oxidation and lengthwise rolling.

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Dan Cong Wulong

Rock Wulong

Anxi Wulong

The first cup kisses away my thirst,
and my loneliness is quelled by the second.
The third gives insight worthy of ancient scrolls,
and the fourth exiles my troubles.
My body becomes lighter with the fifth,
and the sixth sends word from immortals.
But the seventh —oh the seventh cup— if I drink you,
a wind will hurry my wings toward the sacred island.

LuTong (795-835A.D.) (trans. Christopher Nelson)


Seven Cups Teahouse
2510 E Fort Lowell Rd
Tucson, AZ 85716
Phone: (520) 881-4072

To Order Tea By Phone:
Phone (520) 628-2952
Toll Free (866) 997-2877