Oolong Tea

Botanical Overview

Oolong tea comes from the same plant as green, white, and black tea — Camellia sinensis — but it is the unique and skillful process of partial oxidation that gives oolong its extraordinary character and sets it apart from every other tea in the world. Where green tea is unoxidized and black tea is fully oxidized, oolong occupies a vast and fascinating middle ground, with oxidation levels ranging anywhere from 15% to 85% depending on the style — producing a spectrum of teas that can range from light, floral, and almost green in character to dark, roasted, and richly complex. The name "oolong" comes from the Chinese wūlóng, meaning "black dragon," a name that evokes the dramatic, twisted leaves that unfurl slowly in the cup. Oolong has been produced in the Fujian province of China and in Taiwan — where it is known as formosa oolong — for hundreds of years, and the craft of oolong production is considered among the highest arts in Chinese tea culture. The same leaves can often be steeped multiple times, with each infusion revealing new layers of flavor — a quality treasured in the Chinese gongfu tea ceremony tradition.

Oxidation Spectrum

Oolong's character shifts dramatically based on its level of oxidation. Here is where it sits on the tea spectrum:

• Lightly oxidized oolong (15–40%): Floral, green, and delicate — closer to green tea in character. Examples: High Mountain (Alishan), Tie Guan Yin
• Medium oxidized oolong (40–70%): Fruity, honeyed, and complex with a creamy body. Examples: Dan Cong, Oriental Beauty
• Heavily oxidized oolong (70–85%): Roasted, woody, and rich — closer to black tea. Examples: Da Hong Pao, Wuyi Rock oolong

Flavor Profile

• Extraordinarily varied — from light and floral to deep and roasted
• Often described as having honey, orchid, stone fruit, or toasted grain notes
• Smooth, complex, and lingering with a naturally sweet finish
• Less astringent than black tea; more body and depth than green tea
• Each infusion of the same leaves can reveal entirely new flavors

Health Benefits

• Rich in polyphenol antioxidants — supports cellular protection from oxidative stress
• May support metabolism and assist with weight management
• Contains L-theanine — promotes calm alertness and focus without jitteriness
• Supports heart health and healthy cholesterol levels
• May improve blood sugar control and insulin sensitivity
• Supports brain health and cognitive function
• Naturally contains fluoride — supports dental health and enamel strength
• Moderate caffeine content — provides sustained energy without the crash of coffee

Brewing Notes

• Water temperature: 185–205°F / 85–96°C — lower for lighter styles, higher for roasted
• Steep time: 1–5 minutes depending on style and personal preference
• Use 1–2 teaspoons of loose leaf per 8 oz of water
• Oolong leaves are designed to be re-steeped — 3 to 5 infusions from a single measure is common
• Each successive steep typically reveals a new dimension of flavor
• For gongfu style brewing, use a higher leaf-to-water ratio with very short steeps of 20–45 seconds
• Never use boiling water — it can scorch the leaves and produce unwanted bitterness