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.