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This true gem among teas enchants everyone with its multi-layered flavor profile: we are talking about Oolong. Let us take you on a journey to the misty mountains in China or Taiwan, where these exceptional masterpieces are harvested, processed, and rolled in a complex process. In the spectrum of oxidation levels, the partially oxidized Oolong falls between fresh green tea and malty black tea. Discover the world of Oolong tea, its versatile aromas, how to prepare it, and all the fascinating stories behind it.
The Magic of Oolong Tea: Origin & History
Most likely, you are familiar with black tea or green tea. Oolong, however, is less known, especially in Europe. In China, Oolong tea embodies the ancient tea tradition that comes with numerous legends and mystical stories. For the Chinese tea ceremony, artfully rolled Oolong and fermented Pu-Erh are the most brewed teas. In English, Oolong means "black dragon", and if you look closely, the spiral-shaped tea leaves resemble Chinese depictions of that legendary creature. According to legend, a tea farmer once laid his tea leaves to dry but was frightened away by a dragon. When he returned hours later, the leaves had oxidized due to exposure to the air. Though he thought it was a lost harvest, he brewed the leaves anyway and discovered a delightful partially oxidized tea with a unique flavor.
Originally from China, Oolong production spread to Taiwan in the 18th century. Taiwan remains dedicated to producing Oolong to this day. With its ideal tropical conditions and numerous mountains over 3,000 meters, Taiwan is home to exceptional teas like “High Mountain Tea”, harvested in mountainous regions above 1,000 meters. Oolong tea is a vital part of Taiwan’s tea culture, and over the last 200 years, modern production techniques have given rise to unique oolong varieties crafted by skilled tea masters.
The World of Oolong Flavors
What excites most tea connoisseurs about Oolongs is the range of complex flavors that make every cup a new adventure. Depending on their production, Oolongs have varying oxidation levels, which contribute to their multi-layered aromas. Freshly plucked tea leaves are shaken to break their cell structure, facilitating oxidation. The longer the exposure to air, the higher the oxidation level. Oolongs typically range from 20% to 80% oxidation, resulting in distinct flavor profiles that evolve with each infusion. We encourage you to explore multiple infusions of Oolong to fully appreciate its complexity. Let’s dive into the most famous varieties.
The Elegance of Tie Guan Yin Oolong
This renowned Oolong from Fujian, China, smells of honey-sweet orchids and has been crafted with care for over 200 years. Steeped in legend, it is named after the Goddess of Mercy, symbolizing purity and compassion. Tie Guan Yin is the quintessential Chinese Oolong, offering a delicate yet rich experience that introduces you to China’s ancient tea traditions.
The Rich Da Hong Pao Oolong
Da Hong Pao Oolong originates in the foggy Wuyi mountains, a tea-growing area in the Chinese province of Fujian, highly appreciated among tea connoisseurs for excellent Oolong specialties. As a strong, highly oxidized Oolong, Da Hong Pao is well known for its robust flavor.
Light like a Spring harvest: Si Ji Chun Oolong
The creamy-floral “Four Seasons of Spring” Oolong from Taiwan is made of lightly oxidized tea leaves from the Si Ji Chun cultivar. In Taiwanese, the name means “four seasons like spring,” referring to the high-quality year-round harvest always tasting fresh like spring.
The Gentleness of Dong Ding Oolong
Taking a sip of this popular Oolong tea from Taiwan gives a highly authentic taste since it has been cultivated in the high mountains for 150 years. Its notes of milk and caramel make it an exceptionally distinctive experience.
Creamy-Milky Jin Xuan Milky Oolong
The irresistible creamy aroma is the signature taste of a unique Milky Oolong. The cultivar Jin Xuan used for our Milky Oolong variety is plucked in the breathtaking forests in Thailand. The result: a surprisingly wonderful symphony made of gentle fruit aroma and the floral taste of orchids.
The Finesse of Oriental Beauty Oolong
Bai Hao Oolong, also known as Oriental Beauty, reveals its exquisite charm in a golden cup that smells of honey and citrus. While growing in Taiwan, small bites from a leafhopper trigger the oxidation of the tea leaves earlier, giving this delicious beauty beautiful, white tips. This highly oxidized Oolong is a complex tea that reveals its aromatic layers with each infusion.
The Art of Preparation: How to Brew Oolong
In China, Oolong tea usually is brewed following the typical preparation method of Gong Fu Cha. Ideally, you need a Gaiwan, which is a teacup with a lid, and a small serving pot. If you don't have these accessories at home, you can also brew your Oolong in the common, Western way. On each PAPER & TEA caddy, you’ll find our recommended steep time and temperature. The correct preparation allows the tea leaves to fully develop their flavor profile however we encourage you to experiment to discover your perfect cup.
Gong Fu Cha: The Traditional Oolong Preparation
Depending on their production, you find twisted or rolled Oolong teas, giving the tea leaves a larger surface area than other teas. Multiple infusions are a must: with each infusion, Oolong reveals a new layer of diverse aromas. This makes the tea so beautifully fascinating and exceptional for many tea lovers. In the Asian Gong Fu Cha method, you choose a bigger amount of tea leaves: the trick is to let your Oolong tea steep for a short time. A Gaiwan usually has no more capacity than just 100 to 200 ml which makes it ideal for multiple infusions. Certainly, each Oolong has an exceptional shape and volume, but roundabout, the bottom of the Gaiwan should be covered with tea leaves. After only 30 seconds, pour the tea into the serving pot, holding the lid on the Gaiwan with one finger. You will see that the second infusion brings out different complex flavor notes than the first. Usually, the second infusion also results in a darker cup, as the tea leaf has opened more.
The Right Water Temperature & Steeping Time
Using water at the correct temperature to brew Oolong will have a significant impact on the flavor. Since Oolongs range from lightly to moderately oxidized, there is more than one brewing temperature. You can experiment between 80°C and 90°C. Depending on the temperature, we suggest you pre-heat the Gaiwan with hot water, so your drink doesn’t cool down too quickly. If you choose the traditional Gong Fu Cha method, you don't let the leaves steep for too long. Following the Western method, your tea is ready after 2-3 minutes.
Enjoy your Oolong Ritual
As you can see, Oolong tea is more than just a beverage. A sip takes you to mysterious worlds full of legends and traditions, but most importantly, it shows you the beauty of small moments. Enjoying Oolong is an experience for all your senses. With its exceptional, rich aromas, an amber-colored cup invites you to dream during your little tea ceremony.
Oolong: Endless Aromatic Inspiration
Take the opportunity to give yourself a calm moment while enjoying Oolong and delighting your palate. Consciously take your time to savor the complex notes and dive deep into ancient myths. The diverse tasting profiles of Oolong teas range from sweet-vegetal to creamy-milky to floral-fruity aromas. Which enchanting surprise will you discover in your cup?
