History

Oolong tea is a semi-oxidized tea that sits beautifully between green and black teas, offering a remarkable range of flavors, aromas, and craftsmanship. Originating over 1,000 years ago during China’s Song Dynasty, oolong has since become a cherished part of tea cultures in both China and Taiwan, where some of the most famous and refined oolongs are still produced today.

Oolong has been quickly rising in popularity over the past few decades. Although there are many intricacies when it comes to this type, it can be boiled down to being the type of tea in between Green and Black in terms of oxidation.

How Oolong Tea is Made

The production of oolong tea involves a unique and intricate process. After harvesting, the tea leaves are withered under the sun, gently bruised to start oxidation, then allowed to rest. The leaves are repeatedly rolled, shaped, and lightly roasted to develop complex flavors. Finally, they’re dried to halt oxidation and preserve their character. The key to oolong lies in its partial oxidation, which typically ranges between 10% and 80%, giving it a broad spectrum of flavor ranging from light and floral to dark and toasty. 

A Wide Range of Crafting Techniques 

Unlike green or black teas, which follow more standardized processes, oolong allows artisans immense creative freedom. Some teas are tightly rolled into pearls, while others are left in long twisted strands. Some are charcoal-roasted over several days; others are lightly oxidized for a delicate finish. Each region and tea master adds a signature touch, making oolong one of the most diverse categories of tea in the world. 

Whether you enjoy a bright, buttery oolong or a bold, roasted brew, this category of tea is steeped in history, innovation, and craftsmanship, offering a rich journey for every palate