The timing has to be precious. This theory seems most plausible to me as these poems seem to chronicle the processing of Wulong Tea. The process for preparing Wulong Tea is still the same today:
- It’s picked by hand.
- Left in a basket in the sun to oxidize.
- It’s rolled into balls
- Baked in an oven
|Black Tea (front) is in leaf form, the Wulong Tea (rear) is rolled into balls.|
It’s important to know that Green, Black and Wulong Tea come from the same plant. The differences are in the fermenting or oxidizing of the leaves. Green Tea is not oxidized, and black tea is fully oxidized. Wulong tea is partially oxidized.
So as the poem says it’s “half green and half red.” Black tea in Chinese is called Hong Cha Hong means red in Mandarin.