Oolong tea, also known as semi-oxidised tea, takes its name from the transliteration of Wu Long, literally meaning “Black Dragon”. Oolong teas originate from China and Taiwan, but are also produced in small quantities in Darjeeling, Malaysia, Korea and Africa.
With characteristics between those of green and black tea, oolongs stand out for their complex processing, which creates a wide range of flavours and aromas.
Freshly picked leaves are withered to reduce their moisture content, then handled to bruise their edges, encouraging partial oxidation. The degree of oxidation varies according to the style, typically from 10% to 80%, and helps shape the tea’s characteristics alongside the other processing stages.
Some of the best-known oolongs include Oriental Beauty, Wu Yi Rock, Tung Ting, Ti Guan Yin and Pouchong.
What does oolong tea taste like?
The taste varies according to the type and processing: some oolongs have fresh, vegetal and floral notes, while others develop fruitier, honeyed, toasted or mineral flavours.
To explore these differences, Taiwan Tung Ting offers a velvety, floral profile with notes of vanilla and gardenia. Special Oolong combines fruity and floral notes with a toasted hint. For those who enjoy flavoured teas, Cinnamon Oolong has a smooth, spicy taste with lingering cinnamon notes.
Properties of oolong tea
Like other teas, oolong naturally contains polyphenols, compounds studied for their antioxidant activity. Their presence should not, however, be taken as a guarantee of digestive or detoxifying effects.
Oolong also contains caffeine: the amount in the cup varies depending on the product, the quantity of leaves and the brewing conditions. It is therefore inaccurate to consider all oolongs low-caffeine teas.
How to brew oolong tea
The quantity of leaves, water temperature and steeping time vary depending on the tea you choose.
For Taiwan Tung Ting, use 2.5 grams per 200 ml of water at 80°C and steep for 3 minutes.
For Special Oolong, use 3 grams per 200 ml of water at 85°C and steep for 3–4 minutes.
For Cinnamon Oolong, use 3 grams per 200 ml of water at 85°C and steep for 3 minutes.
Once the steeping time is complete, strain and serve. For other oolongs, follow the instructions on the packaging or product page.
