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.
Mr. Tang Shuang Jiang (nicknamed "Mr. Soup" by his friends) is a tea-maker by happenstance. His father sent him to the Fujian tea college after high school. It was free and they were poor. After graduating, he got a job roasting oolong at a big tea company, but the politics of a large organization didn’t suit him and he soon quit and found work outside of tea. But he didn't stay away for long. When asked why he stays with tea, he smiles and says “I don’t know other stuff better than tea."
