Types of Oolong Tea (from China Tea Book)

Oolong tea, also known as Qingcha, belongs to the category of semi-fermented tea. Oolong tea is a unique and renowned tea in China, originating from the Ming and Qing dynasties. Fujian, Guangdong, and Taiwan are the main producing areas of Oolong tea in China. The basic process of making Oolong tea includes sun-withering (wilting), air-drying, shaking (bruising), frying, rolling, and drying. Due to differences in rolling techniques, Oolong tea can have two shapes: strip-shaped and ball-shaped. The quality and style of Oolong tea vary depending on the climate, variety, and processing methods in different regions. Generally, Wuyi Mountain Oolong tea and Chaozhou Oolong tea do not undergo the wrapping process during processing, focusing on sun-withering and shaking, resulting in strip-shaped tea with a heavier fermentation level. On the other hand, Anxi Oolong tea and Taiwan Dongding Oolong tea use the wrapping process during processing, with light sun-withering and bruising, resulting in ball-shaped tea with a lighter fermentation level.

(Source: China Tea Book.)