oolong

Oolong is a traditional Chinese tea that is partially oxidized, placing it between green tea (unoxidized) and black tea (fully oxidized). Oxidation levels typically range from about 10% to 70%, with many oolongs in the 20-40% range. The name oolong derives from the Chinese wu long, meaning "black dragon." Oolong has historic associations with Fujian and Guangdong provinces in China and with Taiwan, where many styles were developed and refined.

Processing involves withering the fresh leaves, bruising or twisting them to promote controlled oxidation, and then heating to halt oxidation at the desired stage. Leaves are often rolled, curled, or pressed into balls, a shaping that influences aroma and mouthfeel. Lightly oxidized oolongs tend to be fragrant and fresh-tasting, green in character; more heavily oxidized and roasted varieties lean toward nutty, caramel, or smoky notes. Notable styles include the Chinese Tieguanyin and Da Hong Pao from the Fujian region, and Taiwan's high-mountain oolongs such as Alishan and Lishan.

Brewing commonly employs a gongfu approach: small teapots, multiple short infusions, and water near 90°C. First infusions may be 15-30 seconds, lengthening with subsequent pours as flavor unfolds. Oolong can be enjoyed both plain and with light meals, and its aroma often intensifies with repeated steepings. Culturally, oolong remains a staple of Chinese tea culture and a major export for producers in China and Taiwan. Like other true teas, oolong contains caffeine and polyphenols; individual effects vary, and storage in a cool, dry place helps preserve aroma.