Another name for Champagne oolong is Dongfang Meiren. The real production name is Pengfeng cha (pengfeng, a Taiwan dialect for big tale). By nature it is basically not an oolong, but rather a semi-black. Various tea tree cultivars are employed dependent on the producer. That’s why some selections are smaller leaves and others are slightly larger. Even when a wulong cultivar is used, the leaves are plucked much earlier than would for real oolong production.
There is also a saying about the leaves have to be eaten by some local aphis before plucking to be a genuine Pengfeng cha. Well, that’s really pengfeng.
You can read more about semi-black here: https://www.teaguardian.com/what-is-tea/semi-fermented-tea-vs-oolong-1.html#.Ujpv9ihmn5g
