Oolong Tea
What is Oolong Tea
Oolong tea is partially oxidized, sitting between green and black tea. The level of oxidation and processing creates a wide range of flavors and styles.
Flavor Profile
- Medium to full body - Ranges from light to rich
- Floral notes - Orchid, lilac, or honey-like aromas
- Roasted notes - Can be warm, toasty, or mineral
Processing
- Withering - Leaves lose moisture and begin softening
- Partial oxidation - Controlled oxidation develops complexity
- Fixing (Kill-Green) - Heat stops oxidation at the desired level
- Shaping - Leaves may be twisted, folded, or left in a more open form depending on style
- Drying/Roasting - Final heat stabilizes the tea and can add depth
Regions
- Fujian - Known for Wuyi oolongs and Anxi styles
- Guangdong - Famous for Dancong oolongs
- Taiwan - Known for high-mountain and lightly oxidized styles
How to Brew
- Medium to high temperature - Brings out full character
- Multiple infusions - Oolong is well-suited for repeated steeps
- Adjust gradually - Flavor evolves across infusions
Types of Oolong Tea
- Light Oolong - Less oxidized, floral and fresh
- Dark Oolong - More oxidized, deeper and more roasted
- Rolled Oolong - Compact leaves that open over multiple infusions
- Strip Oolong - Twisted leaves with more immediate extraction
Next Steps
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