Some time around the beginning of the Qing Dynasty (1644) a new style of partially oxidized tea sprang from the Wu Yi Mountains. When first mentioned in writing these teas were referred to as Rock Tea (Yan Cha) - a reference to their birthplace, the rocky soil of Wu Yi Shan, and a name that is still used for teas from this region today. These first teas soon came to be called Min Bei Wulong Cha, translated as "Northern Fujian Black Dragon Tea."  In English, we use a short anglicized pronunciation of this title - "wulong," also spelled "oolong."

The skill of making this special type of tea spread from the North of Fujian province southward to the Anxi and Guangdong province's Chaozhou area (Phoenix Mountain) before crossing the strait to Taiwan around 1810. These areas continue to be the bases for the four major catagories of Wulong tea: Wu Yi Mountain Rock Wulong, Anxi Wulong, Dan Cong Wulong, and Taiwan Wulong.  Read more...