Fujian Province (Anxi, Wuyi Mountains) and Taiwan — oolong tea developed in the Wuyi Mountains around the 17th century
Oolong (wulong) teas occupy the vast spectrum between green and black — partially oxidised from 15% to 85%. The roasting degree creates entirely different flavour profiles: light-roast (qing xiang — floral, fresh), medium-roast (nong xiang — toasty, honey), heavy-roast (chao xiang — dark, caramelised, mineral). Key oolongs: Da Hong Pao (Wuyi rock oolong, heavily roasted), Tie Guan Yin (Anxi, lightly oxidised, floral), Dong Ding (Taiwan, medium roast), Oriental Beauty (Taiwan, highly oxidised, honey-fruity).
Varies enormously: light oolong = orchid floral, fresh green; heavy roast = caramelised stone fruit, chocolate, mineral depth
{"Oxidation level determines the flavour direction: less = floral/grassy; more = fruity/caramelised","Roasting post-oxidation adds a second flavour dimension independent of oxidation","Wuyi rock oolongs (yan cha) are prized for their mineral 'rock flavour' (yan yun) from growing in mineral-rich rock crevices","Gong fu brewing: small teapot, high leaf-to-water ratio, multiple short infusions — reveals the tea's full spectrum"}
{"Da Hong Pao (Big Red Robe) is the most celebrated Wuyi oolong — authentic old-bush Da Hong Pao is among the world's most expensive teas","Tie Guan Yin 'Iron Goddess' is the most widely drunk oolong globally — lightly-oxidised, floral, complex","Dong Ding from Nantou, Taiwan — medium roasted, caramel-honey, with a persistent mineral finish"}
{"Brewing with boiling water — lightly-oxidised oolongs require 85–90°C; only heavily-roasted can handle 95°C+","Single long steep — misses the evolution through multiple infusions","Conflating all oolongs as one style — they are profoundly different across the spectrum"}
Land of Fish and Rice — Fuchsia Dunlop