These are teas in which the fermentation has been interrupted mid-process. More mature leaves that therefore contain less tannin and caffeine are often used for this category of tea.

Wu Long (Oolong) teas are a speciality of the Fujian province in China and of Taiwan.

These Wu Long teas are currently divided into two categories: lightly fermented teas (10%-15% fermentation) prepared in the so-called Chinese way; and others where the fermentation process is much more important (60%-70%) in which the teas are processed according to a method more specifically developed in Taiwan. In practice the preparation of semi fermented teas is an area less clear-cut than this: each plantation has its own recipes and produces teas with different degrees of fermentation which does not necessarily correspond to these two categories. In order to classify Wu Long (Oolong) teas then, this guide has opted to use a criterion that expresses the degree of fermentation rather than using the traditional divisions made according to Chinese versus Taiwanese methods. Whatever the end product and notwithstanding local wisdom, all semi fermented teas have to go through the following procedures:

Withering
The leaves are left to wither in the sun for a few hours, and are then put in the shade to cool. The fermentation process begins.

Sweating
This is the most important stage in the preparation of semi fermented teas.
The leaves are placed in a room that is kept at a constant temperature of between 22°C and 25°C with a humidity level of roughly 85%, in which they are continually stirred with ever-increasing force. This allows the aroma to be released and facilitates the evaporation of water. The final degree of sweating depends on the duration of this process: in the so-called Chinese method the fermentation is halted as soon as the leaves have reached a 10%-12% degree of fermentation and this produces light teas with a leafy flavour. The so-called Taiwanese method involves a longer period of sweating allowing fermentation to progress to a level of up to 70% and producing darker, fruitier teas.

Roasting
Once the desired degree of fermentation has been reached, roasting allows the tea enzymes' reaction to be halted. This procedure is identical to the one used to produce green teas.

Rolling
As is the case for green teas, the rolling process will give the tea leaves their twisted shape. Naturally, the leaves are often very large and are just creased or sometimes rolled into large pearls, as is the case with Dong Ding teas.

See our selection of Wu Long teas.