Oolong (wulong) tea defies a fixed definition. It is typically described as “partially oxidized tea”, which is not wrong, but it’s not a complete picture. Their similarly shared process of elaborate transformation (withering, shaking, pan-firing, rolling, drying, baking) put these otherwise disparate group of teas under the same category. There are four separate regions that produce commonly recognized oolong tea: Wuyi (Rock Tea), Anxi (Tieguanyin), Guangdong (Dan Cong), and Taiwan.
Roughly pronounced “Hwong-Jin-Gwee”, it is one of the two classic cultivars of Anxi County, Fujian Province. Huang Jin Gui is locally known as “Huang Dan” (yellow morning) and is extremely important to its economy and culture. The mother bush can be found in Luo Yan village, Anxi.
