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First of all, "wu long," while accurate, is not the preferred term. Coming from the Chinese "wu"--"black"--and "lung"--dragon--the tea is more commonly termed "oolong" in the West--in fact, is considered the standard.
After plucking, the leaves are lightly bruised and briefly oxidized to create a subtle, mild-tasting organic tea. Ours has a gentle earthiness and a delightfully aromatic character.