The world of tea is vast, nuanced, and deeply rooted in different cultural traditions. Among the great tea families, Wulong (often referred to as “oolong”) holds a special place, balancing between the vegetal freshness of green teas and the woody depth of black teas. Whether you’re a seasoned tea lover or simply curious, Wulong teas invite you on a unique sensory journey, rich in complex aromas and steeped in ancestral know-how.
WULONG OR OOLONG: WHAT’S THE DIFFERENCE?
Let’s begin by clearing up a common confusion: there is no difference between “Wulong” and “oolong”. Both refer to the same type of semi-oxidised tea. They are simply two different ways of transcribing the Chinese word 烏龍 (meaning “black dragon”) into the Latin alphabet. “Oolong” is the older and more widespread English transliteration, a legacy of former romanisation systems. “Wulong”, on the other hand, follows the modern pinyin system used to phonetically transcribe Mandarin more accurately. While “Wulong” is more linguistically precise, “oolong” remains widely used in the English-speaking world.
WHAT IS WULONG TEA?
Wulong teas form a distinct category within the tea universe, characterised by partial oxidation—typically between 10% and 70%—placing them between green (unoxidised) and black (fully oxidised) teas. This intermediate oxidation results in a remarkable aromatic range, from floral and fruity notes in the lighter styles to woodier, spicier tones in the darker ones.
Wulongs are often rolled or twisted, and mainly originate from China (particularly Fujian and Guangdong provinces) and Taiwan, where they are grown at high altitudes under ideal climatic conditions. In Taiwan, teas grown above 1000 metres are known as high mountain teas. These prized Wulongs benefit from cooler temperatures that slow leaf growth, resulting in more delicate, aromatic, and complex infusions.
While Taiwan produces some of the world’s most aromatic oxidised Wulongs (like Bai Hao), China still leads the way when it comes to roasted Wulongs. Two specific regions stand out: the Wuyi Mountains (Fujian) and the Feng Huang range (Guangdong). In both, the traditional charcoal roasting methods have been preserved through generations, continuing to imbue the teas with exceptional depth and aromatic complexity.
GREEN WULONGS VS. DARK WULONGS: TWO STYLES, TWO WORLDS
Although all Wulongs are semi-oxidised, they can broadly be divided into two categories depending on their oxidation level and processing method: green-style and dark (or roasted) Wulongs.
Green Wulongs
- Oxidation: Light (10–30%)
- Aromas: Floral, vegetal, fruity
- Texture: Smooth, silky, sometimes creamy
- Famous examples: Dong Ding Mr. Chang, Si Ji Chun, Jin Shuan, Ali Shan, Shan Lin Xi, Li Shan, Anxi Tie Guan Yin, Pinglin Bao Zhong.
Green Wulongs are similar to green teas in their freshness, but their partial oxidation gives them added roundness and complexity. They are often highly aromatic, offering notes of white flowers, peach, or cream.
Dark Wulongs (or roasted)
- Oxidation: Higher (40–70%)
- Aromas: Woody, roasted, honeyed, sometimes spicy
- Texture: Full-bodied, round, sometimes mineral
- Famous examples: Da Hong Pao, Shui Xian, Rou Gui, Bai Hao, Guei Fei, Dong Ding Mr. Nen Yu (roasted), Bai Rui Xiang, Qi Lan Wuyi, Qi Lan Xiang, Lingtou Yuan Wei Dancong, Gaba Cha, Chi Ye, Mi Lan Xiang, Mucha Tie Guan Yin.
Roasted Wulongs undergo an additional firing process that develops deeper flavours, often reminiscent of coffee or cocoa. These teas are particularly appreciated in colder seasons or alongside rich dishes.
BREWING WULONG TEA
Wulong teas are typically rinsed before the first infusion—a quick step that “wakes up” the leaves, especially useful for green Wulongs rolled into small pearls, helping to release their full aromatic potential. For roasted Wulongs, rinsing can also help soften any remaining bitterness from the roasting process.
In terms of technique, using a gaiwan or practising gong fu cha is ideal. Brewing a larger quantity of leaves in a small amount of water allows the full aromatic range of these teas to shine. Their depth and complexity make them perfect for multiple infusions.
WULONG: A TEA OF MANY FACES
The beauty of Wulong teas lies in their diversity. Whether you’re after the delicacy of a Bao Zhong or the bold aromatic power of a Da Hong Pao, there’s always a Wulong to suit the moment, the mood, or the occasion. More than just a beverage, Wulong is a sensory experience that captures the artistry of tea at its finest.