Green tea has a long and illustrious history in China, dating back thousands of years. The Tang dynasty (618–907 CE) marked a turning point for green tea. Lu Yu, a celebrated writer, penned the “Classic of Tea” (茶經), providing insights into tea cultivation, processing, and preparation. During this era, tea leaves were often compressed into cakes and ground into a powdered form.

Oolong tea, also known as wulong (烏龍茶), bridges the gap between green and black teas. Its production process includes partial oxidation, resulting in a diverse flavor profile.

During the Ming Dynasty (1368-1644) in China’s Fujian province, skilled tea masters experimented with different oolong varieties. These semi-oxidized teas struck a balance between the freshness of green tea and the robustness of black tea.

CHINESE GREEN & OOLONG TEAS