Oolong tea is often referred to as Wulong or even Wuyi tea. Sometimes it is spelled Wu Long as well.
The production of Oolong tea requires that the leaves be processed directly after picking. The leaves are wilted in the sun and then shaken in a basket to bruise the leaves. The juices are exposed to the air and then they are allowed to dry. After about 2 hours, the tea is fired, which arrests the fermentation process. This results in a semi-oxidized tea that is loaded with antioxidants and flavor.
Oolongs teas are best enjoyed when the leaves are briefly infused with hot water which is then poured off. The tea is then reinfused and tea is poured to the lucky guests after about 1 minute. The leaves may be reinfused several times, with each resulting infusion yielding a different liquor from the proceeding cup. It is common to brew the same leaves three to five times, the third or fourth steeping usually being the best.
Se Chung Oolong tea is from the Fujian providence of China and has a shorter fermentation time and therefore is categorized as a "green style" oolong tea. Se Chung has a green and herbaceous flavor with fruity characteristics. We love this pleasant tea that is enjoyed any time of day.