Oolong (wulong) tea defies a fixed definition. It is typically described as “partially oxidized tea”, which is not wrong, but it’s not a complete picture. Their similarly shared process of elaborate transformation (withering, shaking, pan-firing, rolling, drying, baking) put these otherwise disparate group of teas under the same category. There are four separate regions that produce commonly recognized oolong tea: Wuyi (Rock Tea), Anxi (Tieguanyin), Guangdong (Dan Cong), and Taiwan.
Floral scented teas, like Jasmine, are crafted by layering tea leaves with fresh flowers overnight.
As the blossoms open, the tea absorbs their fragrance — leaving behind delicate floral aroma in every cup.
