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.
Rock oolongs are the signature teas of the Wuyi mountains in Fujian Province, China. Their defining features are long, dark, twisted leaves that have been partially oxidized (like black tea) and baked (sometimes referred to as “roasted”). The flavors range widely from toasty and spicy to citrus and sweet.