What Is Oolong Tea? Taste, Types and How to Brew It
Teatentional
Oolong is the tea in the middle. It is not green tea and not black tea, but somewhere between them, and that in-between space holds a huge range of flavors. A light oolong can taste like fresh flowers and butter. A dark, roasted one can taste like toasted nuts, stone fruit and dark chocolate. Few tea types cover so much ground.
What Makes Oolong Different
All true tea comes from the same plant, Camellia sinensis. What changes is how much the leaves are allowed to oxidize, the natural browning that happens when cut or bruised leaves meet air, like a sliced apple.
- Green tea is heated right away to stop oxidation, so it stays green and fresh.
- Black tea is allowed to oxidize fully, turning dark and rich.
- Oolong is partly oxidized, anywhere from about 10 to 85 percent depending on the style.
That range is why two oolongs can taste nothing alike. For a side-by-side of all the tea types, see The 6 Types of Tea Explained.
How Oolong Is Made
Making oolong takes skill and patience. After picking, the leaves are spread out to wilt. Then they are gently tossed or shaken, which bruises the edges and starts oxidation. The tea maker repeats this, watching and smelling the leaves, until they reach the right point. Then the leaves are heated to stop oxidation, rolled or twisted into shape, and dried. Many oolongs are also roasted, sometimes several times, which adds warm, toasty flavors.
Where the Name Comes From
Oolong comes from the Chinese wulong, meaning "black dragon." Nobody knows for sure why. The most common explanation is that the dark, curled leaves look like small dragons. Other stories credit a tea grower named Wulong, or connect the name to an old tribute tea.
Where Oolong Comes From
Oolong was developed in Fujian province in southeast China, which is still one of its great homes. Two areas stand out:
- The Wuyi Mountains of northern Fujian, famous for "rock teas" grown among stone cliffs. They are usually more oxidized and roasted, with mineral, toasty flavors. The legendary Da Hong Pao ("Big Red Robe") comes from here.
- Anxi County in southern Fujian, home of Tieguanyin ("Iron Goddess"), a fragrant, floral oolong rolled into tight balls.
Settlers from Fujian later carried oolong to Taiwan, which is now famous for its high mountain oolongs and bug-bitten Oriental Beauty. Read Taiwan Oolong Tea for that story, and Chinese Tea Culture for how oolong fits into China's tea history.
Light vs Dark Oolong
- Light oolong (less oxidized, little roast): green to golden in the cup, floral, creamy and fresh. Think Tieguanyin or Taiwanese high mountain oolong.
- Dark oolong (more oxidized, often roasted): amber to reddish brown, with roasted, nutty, mineral and fruity notes. Think Wuyi rock teas.
Does Oolong Have Caffeine?
Yes. Oolong usually has less caffeine than coffee and is often somewhere around green and black tea, though the amount varies by leaf and how you brew it. Because the flavor is smooth, many people find oolong a good afternoon tea.
How to Brew Oolong
The best thing about oolong is that the same leaves can be steeped again and again, and each cup tastes a little different.
- Western style: 1 teaspoon per 8 oz of water at 190 to 205°F (cooler for light oolongs, hotter for dark). Steep 3 to 4 minutes. Re-steep 2 to 4 more times, adding a minute each round.
- Gongfu style: use a small pot with about twice as much leaf, and steep for 20 to 40 seconds at a time, many times over.
Rolled oolongs swell a lot as they open, so give them room. Our 20 oz ceramic teapot and infuser works well. A slow round of oolong steeps is one of the best ways to spend a wet Portland afternoon.
Our Oolong
Wuyi Whisper Oolong
A single-origin oolong from the Wuyi Mountains of Fujian, the home of rock tea. Earthy, mineral and smoothly roasted, with a flavor that shifts over up to 4 steeps. If you like dark, toasty oolong, this is the one.
Steep intentionally. Sip with intention.
Related Reading
Keep exploring with Taiwan Oolong Tea, What Is Pu'erh Tea?, Chinese Tea Culture and The History of Tea.
