The difference between a Wulong teas and an Oolong teas is: nothing. The Chinese have perfected this type of tea in the Fujian Provence, Guangdong Provence, and Taiwan. In China semi fermented teas are referred to as Wu Long or Wu-Lung; while in the US we refer to these same teas as Oolong. Since they are the same teas; no matter the name they are semi-fermented compared to green tea (unfermented) and black tea (fully fermented).  Oolongs or Wu-longs are easily recognized by the appearance of the leaves which are stout, crinkled and when infused, often tend greenish with reddish edges. The flavor profiles can vary tremendously according to the tea maker's skills and the soil condition of the tea bushes. After rolling, the tea is allowed to ferment only until the edges of the leafs start to turn brown. The tea is then fired which arrests the fermenting process and captures the interesting character associated with Oolong or Wulong tea. In Taiwan, producing oolong tea involves highly specialized skills in the control of the withering, oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma, flavor, color and finish.

A special note: Oolong, Wu-Long or Wu-Lung teas are a type of tea as discussed above.  We sell true teas from the tea gardens from China and Taiwan