The unifying characteristic amongst Oolong teas is the partial oxidisation of larger leaf cultivars. Picked leaves are withered & then bruised by tossing in bamboo baskets to encourage & control oxidisation. When the desired oxidisation level has been reached the “kill green” process fixes the leaves before they undergo further shaping & roasting stages, these steps often being repeated many times.
From the Wuyi Mountains, Wuyi Rock teas, also known as Yan Cha (Cliff Tea) are desendents of some of the oldest tea trees in the world. Uniquely roasty & warming.
From the Fenghaung (Phoenix) Mountains, Dan Cong Oolongs are famed for their floral & fruit aromas, each derived from single ancient tea trees.