Neither green nor black — a whole world of flavour lives in between.
If green tea and black tea are the two ends of the oxidation spectrum, oolong is everything in between. That range is why oolong is arguably the most flavourful tea family in the world.
How it is made
Freshly plucked leaves are withered in the sun, gently bruised to break cell walls, and allowed to oxidise partially. Oxidation is halted at a specific point — anywhere from 10% (green-oolong style) to 80% (near-black) — by roasting or pan-firing.
Two great styles
- Light, floral oolongs (Taiwan’s High Mountain, China’s Tie Guan Yin) — orchid, lilac, sweet cream, lightly toasted.
- Dark, roasted oolongs (Wuyi rock teas, Da Hong Pao, Tie Luo Han) — dark honey, roasted grain, mineral finish.
Gongfu brewing
Oolongs shine when brewed “gongfu style” — a lot of leaf, a small teapot, many short infusions. Each pour tastes different from the last. If you want to see how far one leaf can go, oolong is the family to explore.
#oolong#brewing
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