Oolong tea, also known as Wu Long tea, has a rich history that dates back centuries in China. The origins of oolong tea can be traced to the Fujian province, where it is believed that the tea was first produced during the Ming Dynasty (1368–1644). The exact circumstances of its creation are shrouded in legend, but it is commonly thought that oolong tea emerged as a hybrid between green tea and black tea. The unique processing methods, which include withering, oxidation, and twisting of the leaves, contribute to the distinct flavor profile of oolong tea.

The production of oolong tea is an intricate process that requires skill and precision. The leaves are allowed to wither under the sun and oxidize, but the oxidation is halted before it reaches the level of black tea. This partial oxidation gives oolong tea its characteristic flavor, which falls somewhere between the freshness of green tea and the robustness of black tea.

​Oolong tea has deep cultural significance in China and other East Asian countries. It is often associated with traditional Chinese tea ceremonies, where the preparation and consumption of tea are elevated to an art form. Oolong tea is valued for its complex flavors, aromatic qualities, and the range of health benefits attributed to it. The tea is also woven into the fabric of Chinese philosophy and medicine, believed to promote overall well-being and balance.

In Taiwan, oolong tea has become a cultural symbol and a point of pride. Taiwanese oolongs, especially those from regions like Alishan and Dong Ding, are highly regarded for their quality and unique characteristics. Taiwan has developed a reputation for producing some of the finest oolong teas in the world.