Wu long tea, which once again is the same as oolong tea, is grown in several countries, with Taiwan and China as the most popular.
However it is said that the best wu long comes from Taiwan where it is slowly grown at high altitudes in cool climate. The leaves of this tea type are typically larger than other tea types and some really "open up" when brewed.
When the leaves are dried, certain types have the appearance of small curly-pearl-like balls, while other varieties have random flat broken shapes. Wu long loose tea leaves can be either light or dark in color as well; depending on the oxidation of the variety.
Folks who are not that familiar with this beverage might have come across it for it is served at some classy Chinese restaurants. In my opinion, this tea goes great during or right after a hearty supper; especially spicy ones!
Growing conditions...Production...Characteristics
Preferred soil for growing fine wu long tea are rocky and sandy, the kind one can expect at such high elevations. The climate must also be cool so the leaves grow more slowly. This results in fewer crops which always keeps the tea in high demand.
During harvest time, the tea pickers focus on bigger leaves that are rich in natural oils. During production, the tea masters will bruise the leaves, which gives them control over the oxidation process along with the removal of moisture.
This control means that different wu long tea leaves have different levels and percentages of water in them which will lead into different ways of production and varieties. However, the leaves are never completely dried, just enough so that several production options can be utilized.
The realization of such moisture requires great skill and experience by the tea master. They can determine this by look, touch, and most important by the smell of the leaves. A tea master always tries to avoid getting sick during these times.
There are many techniques in preparing wu long teas, and trying to describe them all reaches way beyond any of my research.
However what one can expect overall from either Taiwan and/or Chinese types are these general characteristics…
Taiwan wu longs are rolled into those curly shaped balls I was describing above and are less oxidized yielding a lighter brew with a sweeter and almost flowery taste. The aftertaste is pleasant and is not as overwhelming as with the first few sips.
Chinese types are more oxidized and have darker leaves which can be either rolled lengthwise, or even appear broken and not rolled.
The taste of Chinese wu long teas are more on the woody side with some varieties having a strong full bodied taste. They too leave a light aftertaste on the palate. The brew is also darker giving a brownish hue in the cup which also earns wu long tea its other name, "brown tea".
It is safe to say that all wu long tea types are the most complex and sophisticated of all the teas. The western world has gained interest from wu long as of late due to all the research on possible obesity control.
But for the folks who have been drinking this tea for hundreds of years know it more for its other great benefits as well. Along with the natural simple enjoyment of taste.
Wu long is a great tea type that tastes great and should soon find its place in every tea cupboard. It certainly has found a place in mine!
