The name Wulong is the correct spelling of the more commonly seen "Oolong." The transliteration of spelling happened as cultures unfamiliar with tea put the sound to their own (different) language.
The original word "Wulong" roughly means "black dragon." It's rumored to be called this because most Wulong teas are a darker color from the bruising and quicker oxidation. This dark color mixed with the windy, twisty look make it look like a black dragon, hence Wulong.
Oxidation is started with rolling/bruising. By bruising we mean damaging the cell walls in order to expose the insides of the cellular structure to initiate that oxidation process.
Some use baskets and some use machines similar to a coffee roaster (but no applied heat), and roll it around to damage the stems as it rolls around.
Our Baozhong is its own type of thing between green and black tea levels of oxidations. It can be as low as 10% but usual 20-80 or 90% oxidation.
Shaping is a less common method of designating Wulong, but often it’s in strips or rolled.
To stop oxidation, leaves are baked to roughly 150° F.
Dried on racks to ensure uniform drying and time of drying.