Oolongs

Oolong is a traditional Chinese tea produced by partial oxidation of the tea leaves, placing it between green tea (unoxidized) and black tea (fully oxidized). Oxidation levels typically range from about 10% to 70%, depending on the style. Most oolongs originate in southern China, notably Fujian and Guangdong, with a significant and highly regarded production in Taiwan.

Processing involves withering to reduce moisture, gentle bruising or shaking to initiate oxidation, controlled oxidation to the desired level, fixing the leaf to stop further oxidation, shaping, and drying. The degree of oxidation and the specific processing choices create a wide range of flavors and aromas. Lightly oxidized oolongs tend to be floral and green-fruity, while more oxidized and often roasted varieties emphasize body, caramel, and toasty notes.

Major styles include lightly oxidized, highly fragrant teas such as certain Tieguanyin and Bao Zhong; medium-oxidized forms from the Formosa and Fujian traditions; and heavily roasted “rock” or “wuyi” oolongs like Da Hong Pao. Taiwanese oolongs often emphasize fruity and creamy profiles, especially in high-mountain examples, whereas Chinese oolongs from the Wuyi and Anxi regions underscore complexity, mineral notes, and sometimes pronounced roast.

Aging is practiced for some oolongs, with aged varieties developing deeper, mellower, and sometimes wine-like characteristics. Oolongs are widely consumed in China, Taiwan, Hong Kong, and in specialty tea markets worldwide. Typical brewing uses near-boiling water and multiple short infusions, enabling the evolving flavor across several steeps.