Oolong Tea

Oolongs (also known as “Wu Long”; which translates as Black Dragon in Chinese) are a genre of partially oxidized teas. They are oxidized somewhere between green and black teas (5% to 85%) and they vary in color from very bright green to really dark. Tea producers must handle the oolong tea leaves much more than any other type of true tea, making oolong one of the most complicated teas to create, proper oolong requires a lot of manipulation and human contact to make.

Oolongs require a special artisan’s touch, and the process of dehydration, rolling and oxidation must be in perfect unison. Oolongs have a full-bodied, complex flavor; floral, bright, sweet, to deep, rich and buttery. High mountain oolongs are not roasted, they have a bright, floral, “green” flavor. Darker oolongs, such as Oriental Beauty are fruity, red and sweet. Milk Oolong has an incredible natural milky, creamy, buttery flavor that is unmatched.

Incredibly popular in China, and Chinese tea lovers worldwide, oolongs are just beginning to gain the recognition they truly deserve in the west. Famous oolongs include Tie Guan Yin or “Iron Goddess of Mercy”, High Mountain, Dong Ding, Da Hong Pao, Gui Fei, and creamy Taiwanese Milk Oolong.

Health Benefits of Oolong

Oolong tea naturally contains polyphenols, much like green tea, which researchers continue to study. In Japan, oolong is often enjoyed with rich or fried meals for its clean, refreshing taste.

Brewing Guidelines

We suggest following the specific suggestions on your bag of tea, but here are some guidelines.

1 tsp of loose tea for every 8oz of water. 195F/90C for 3-3.5 minutes. Your oolong tea leaves can be steeped multiple times.

This article is for general information and isn't medical advice.