What is Oolong Tea?

Oolong tea is a traditional Chinese tea known for its unique flavor and aroma, which falls between green tea and black tea in terms of oxidation. The distinctiveness of oolong comes from its partially oxidized leaves, which can range from lightly oxidized (closer to green tea) to heavily oxidized (closer to black tea). This variation produces a wide spectrum of flavors, from floral and fruity to rich and roasted. The production of oolong tea involves several intricate steps that contribute to its unique characteristics:

Withering - The freshly picked leaves are spread out and allowed to wither under sunlight or controlled indoor conditions. This step reduces moisture content, softens the leaves, and begins to release their natural fragrances.

Tossing - The withered leaves are gently shaken or tossed to bruise their edges. This action breaks down the leaf structure slightly, encouraging oxidation and releasing the enzymes responsible for the tea's complex flavors.

Oxidation - The bruised leaves are allowed to rest, and oxidation occurs as the enzymes interact with oxygen. The level of oxidation varies depending on the desired style of oolong, ranging from 10% to 80%. Lighter oxidation produces floral and green notes, while higher oxidation brings out deeper, roasted, and fruity flavors.

Kill Green - To halt the oxidation process at the right point, the leaves are heated (often by pan-firing or baking). This step locks in the flavor profile and preserves the tea’s natural character. The main purpose is to destroy and stop oxidization activity in fresh leaves by high temperature

Rolling - The softened leaves are rolled or twisted into their signature shapes, which can be long and curly or tightly balled. Rolling not only shapes the tea but also helps seal in the essential oils for flavor.

Drying - The rolled leaves are dried, usually in an oven or over charcoal, to remove remaining moisture and ensure the tea’s shelf stability. This step also enhances the tea’s aroma and flavor.

Notably, the oxidation step is the most crucial in giving oolong tea its distinctive taste. This process, where enzymes in the tea leaves react with oxygen, determines the tea's flavor profile, aroma, and appearance. The level and duration of oxidation are carefully controlled by tea masters to create the unique spectrum of flavors oolong is known for—ranging from light, floral, and fruity to rich, roasted, and nutty.

A few well known oolong tea are: Tie Guan Yin (Iron Buddha), Feng Huang Dancong (Phoenix Single Leaf), Da Hong Pao (Big Red Rope). Almost all of the best oolong tea are originated in the Fujian Province and Chaozhou Teochew area in Guangdong Province.

You can find our selection of oolong tea here