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Refined and noble teas with beautiful, rolled leaves and an exceptional, complex flavor are oolongs. You can find an extensive text on them, both light and dark, here and here. Below we provide answers to the most frequently asked questions. You will learn, among other things, how to brew oolong tea, what its properties are, what affects its price, and which variety is considered the best.
It is one of the six basic types of tea. It occupies a position between green and black tea. Oxidation, the process of darkening tea leaves, is only partially carried out. Oolong teas are classified as those oxidized between 10% and 80%, making them exceptionally diverse. They are defined by the process of breaking the leaf structure (usually by tossing) and rolling the leaves into small balls or elongated ribbons.
It is a transliteration of the Chinese word 乌龙 (wǔlóng), meaning “black dragon.” The origin of this name is not certain today. It may refer to the appearance of the leaves, which unfurl in hot water, resembling dragons flying through the clouds in Chinese paintings. It might also allude to the particularly long roasting of traditional varieties of this tea, poetically saying they pass through dragon fire. You can read one of the Chinese myths about the origin of the name oolong here (soon). The correct pronunciation of this word is “oolong,” and even more accurately “wulong,” with the “o” merging into “u” and the almost silent “g” being a nasal extension of the “n” sound.
Their characteristic features are the beautiful shape of the leaves and the intense aroma. The vast majority of oolongs produced worldwide are light teas in the tie guan yin style, recognizable by their green color and the characteristic shape of small balls that unfurl during brewing. Dark oolongs are most often recognized by their roasted aroma and leaves rolled into long serpentine shapes. What properties does oolong tea have? Exceptional efficiency, complex deep flavor, and strong stimulating effects. It can be brewed multiple times, much longer than most other teas. It is an extraordinary and surprising variety, ideal for lovers of specialty beverages.
Oolong tea is one of the most complicated to produce. It requires great skill and expertise from the farmers; traditionally, each stage was handled by masters of the specific fields. The production stages are as follows: leaves are harvested, withered, tossed, roasted, rolled, and dried. Many varieties go through multiple roasting sessions spread over a long period, even several months. Their price depends on the cultivation methods, which directly affect their quality. You can learn more about tea production here.
We distinguish three main types: light, dark, and phoenix. Which oolong tea is the best depends on individual preferences. Light oolongs are closest to green tea and are also called jade oolongs. Phoenix (dan cong) comes from the Fenghuang Mountains, said to be something between light and dark types. Dark oolongs are highly oxidized, resembling red teas somewhat. A special type of dark oolong is yancha, rock tea, which grows on rocky ground, from which it draws a strong mineral flavor. Its quality is matched by its price.
Wondering how to brew oolong tea? It can be steeped with high-temperature water, between 90°C and 100°C. Cooler water at 80°C – 90°C should be used only when brewing light oolongs and some phoenix teas. This drink can be prepared in a Western style or with the gongfu method. In the former, 6g of leaves are used per 250ml, steeped three times, respectively for 3 minutes, 2 minutes, and 5 minutes. The gongfu method involves using a much smaller vessel filled to the brim with tea, boiling water, and many quick steepings lasting a few seconds. The above recommendations are very general – each variety should be approached individually, so detailed instructions can be found in the “brewing methods” tab on the product page.
Light oolongs usually have a sweet-floral taste, sometimes with milky or buttery notes, grassiness, a bit of acidity, and a creamy texture. The flavor of phoenix teas is exceptionally complex and varied, predominantly wooden with the sweetness of light fruits like peach, apricot, or mango. Dark oolongs have the taste of dried fruits like raisins and plums, sometimes with spiciness, honey sweetness, minerality, and the flavor of roasted nuts.
The best oolong tea is produced primarily in China and Taiwan, although other countries are starting to experiment with this variety. Tea bush plantations can be found almost all over Taiwan, but undoubtedly the most famous concentration is the national park around the Alishan Mountains. The most renowned oolong production area in China is Fujian Province, where high-mountain wuyi oolong is produced in the north and the famous tie guan yin in the south. Oolongs are also produced in Guangdong Province, where the Phoenix Mountains are located. The price of oolong tea depends on the growing area. One of the most valuable and best varieties is Big Red Robe, from the Wuyi Mountains.
The ideal choice would be a ceramic gaiwan (a bowl with a lid) or a small clay teapot. However, tea can really be brewed in any conditions, so the appropriate tea ceramics are an addition, not a requirement.
We described oolongs as “advanced teas.” Their complex flavor (e.g., fruity, floral, milky) will delight primarily those already familiar with the world of specialty tea or curious people always seeking new experiences. It should also be noted that the dark oolong Da Hong Pao is an excellent gift for coffee lovers – it has many familiar flavor notes and can be something new and more exciting than another coffee.
Teasome is a small revolution in the world of tea! We offer quality teas for the home and cafes, conduct workshops and trainings, write interesting texts and do not use any plastic. We have many years of professional experience with this wonderful plant, and we have selected for our store only such items that we ourselves enjoy drinking – without artificial flavors, unnecessary additives and simply no starch.
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