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.
Scenting involves combining tea and flower buds together into large piles overnight. As the flower buds bloom, the tea absorbs the fragrance that is released. In the morning the spent flowers are removed, but the aroma stays with the tea.
