This Ultimate Guide to Oolong was written in collaboration with Katrina Wild, tea expert, traveller and writer.
In this comprehensive Guide to Oolong Tea, we explore the rich world of this lesser-known, extraordinary tea type and everything it has to offer (which is quite an exceptional amount). Positioned on the scale between Green and Black teas, this semi-oxidised tea offers a spectrum of flavours and aromas that make it a really exciting tea type to explore.
From its historical heritage and intricate production methods to the unique varieties, terroirs, and brewing techniques, we will delve deeply into what makes Oolong one of the most artisanal and diverse teas in the world. Whether you’re curious about it’s how it’s produced, health benefits, food pairings, or optimal storage practices, we’ve got you covered.
If you’d prefer to jump to certain sections, here’s the index:
Health Benefits & Nutritional Components
References and Further Reading
What is Oolong Tea?
Oolong tea, also known as ‘wulong’ (in Chinese: traditional 烏龍; simplified 乌龙; wūlóng), or ‘Black Dragon,’ is a type of tea that is semi-oxidised, striking a balance between Green and Black teas. Its oxidation levels range from 10% to 80%, resulting in a broad spectrum of flavours, aromas, and appearances.
Originating in China’s Fujian (福建; specifically Anxi County and the Wuyi Mountains) and Guangdong (广东) provinces, as well as on Taiwan island (台湾) in the early 19th century, Oolong tea is celebrated for its wide flavour profile, which can range from dark, roasted notes to light and floral ones. The complexity of Oolong arises from its intricate processing, involving carefully controlled oxidation levels across several stages.
What truly sets it apart from other teas is its aromatic richness, being incredibly abundant in volatile compounds. Historically, the name ‘Turquoise Tea’ or ‘Qing cha’ (请茶) referred to lighter oxidised Oolongs in ancient China, while in France, you might hear it called blue tea (thé bleu). Although originally from China, Oolong is now produced in various tea-growing regions around the world, including Vietnam, Nepal, Thailand, Taiwan, and Japan, and continues to grow in popularity.
History and Origin
Oolong History
The history of Oolong tea in China is shrouded in mystery, with various theories and legends offering glimpses into its origins. One prominent theory, known as the ‘tribute tea’ theory, suggests that Oolong tea’s beginnings can be traced back to the Song Dynasty (960-1279 CE). During this period, the famous Dragon-Phoenix tea cakes (龍團鳳餅) were produced in the Beiyuan gardens of the Phoenix Mountains in Guangdong. Spring tea was picked during the Qingming period, just before the ‘Grain Rains’ (谷雨, 19th-21st of the fourth lunar month), with different grades of tea harvested until early summer. The earlier the tea was picked, when the first buds appeared, the higher its quality. As loose-leaf tea gained popularity, the term ‘Oolong’ (wūlóng, meaning ‘dark dragon’) was coined, inspired by the tea’s dark, twisted appearance.
Another theory suggests that Oolong tea originated in the Wuyi Mountains of Fujian. This picturesque region is often cited in Ming Dynasty (1368-1644) poetry, including works like the Wuyi Tea Song and Tea Tale, which allude to the tea’s origins in specific parts of these mountains. This connection between the Wuyi Mountains and Oolong tea has led many to believe that the tea was first discovered and cultivated there.
A more whimsical legend, known as the ‘Anxi theory’, attributes the accidental creation of Oolong tea to a farmer named Wu Liang. According to the tale, Wu Liang was distracted by a deer while processing his tea leaves, leading them to oxidise longer than intended. The result was a tea with a unique flavour profile, which became known as Oolong.
Oolong tea rose to prominence later during the Qing Dynasty (1644-1912), particularly with the introduction of ‘Tie Guan Yin’, or ‘Iron Goddess of Mercy’, to Emperor Qianlong. The emperor’s admiration for this Oolong variety helped popularise it across China. Around the same time, the gongfu tea ceremony, a ritualistic method of brewing and serving tea, became influential, particularly in politics and social gatherings.
The history of Oolong tea in Taiwan began in the late 18th century when Ke Chao (柯朝) introduced tea plants from Fujian, China, to Jieyukeng (櫛魚坑), now part of Ruifang District of New Taipei City. Significant growth occurred in 1855 when Lin Fengchi (林鳳池) brought the Qingxin Oolong cultivar from the Wuyi Mountains to Dongding Village in Nantou County, giving rise to the famous Dong Ding Oolong.
The opening of the port of Tamsui in 1860 after the Treaty of Tientsin spurred Taiwan’s tea industry, with Scottish entrepreneur John Dodd playing a crucial role in exporting Taiwanese Oolong tea, branding it as “Formosa Oolong.” Oolong quickly became synonymous with Taiwanese tea and dominated exports during the late Qing Dynasty.
Under Japanese rule, Taiwan’s tea industry was further developed, including efforts to hybridise tea varieties. The industry’s focus shifted towards high-quality, specialty Oolongs during the mid-20th century, a legacy that continues today with Taiwan recognised globally for its exceptional Oolong teas. Hence, Oolong tea has established itself as a beloved beverage in China, Taiwan, and beyond.
Geographical Origins
Oolong tea represents about 11% of China’s tea production, with most of it originating from the mountainous regions of Fujian Province. Fujian is particularly famous for two distinctive styles: Anxi’s ‘Tie Guan Yin’ and Wuyi’s ‘Yan Cha’. The Wuyi Mountains, known as one of the birthplaces of Oolong tea, produce highly oxidised (40-60%) “rock teas” (yánchá, 岩茶), including the legendary Da Hong Pao (Big Red Robe). Anxi County, also in Fujian, is celebrated for its low-oxidation Oolongs (25-40%), particularly the renowned Tie Guan Yin (Iron Goddess of Mercy). In Guangdong, the Phoenix Mountains (Feng Huang Shan, 鳳凰山) are famous for producing the fragrant and floral Dan Cong teas, often called Phoenix Oolongs or single bush teas. Taiwan, with its varied climate and topography, also produces a wide range of Oolongs, each reflecting the island’s unique terroirs. Beyond China and Taiwan, Oolong production has expanded globally, with countries like India crafting Darjeeling and Assam Oolongs, and others such as Thailand, Vietnam, Japan, and Nepal developing their own distinctive semi-oxidised teas.
Fujian: Wuyishan
Wuyi Oolongs, or yancha (岩茶, yán chá), hail from the Wuyi Mountains in Fujian Province, China. These teas are renowned for their unique terroir, where tea plants thrive in rocky, mineral-rich soils, giving the teas their distinctive yanyun (岩韵, yán yùn), or “rock melody”—a term that captures the complex and lingering aftertaste characteristic of these teas. Classified under the Minbei (闽北, Mǐnběi) category, which encompasses teas grown north of the Min River, Wuyi Oolongs are some of the most sought-after teas in China.
The prestige and flavour intensity of Wuyi teas are closely tied to their place of cultivation. Zheng Yan (正岩, zhèng yán) teas, considered the finest, are grown within the protected core of the Wuyi Mountain area. Ban Yan (半岩, bàn yán; also 半山茶, bànshān chá) teas come from plantations near the edges of this central zone, while Waishancha (外山茶, wàishān chá) encompasses those cultivated on plains, hills, and foothills within a 15 to 80 km radius from Wuyishan. Similarly, Zhou Cha (洲茶, zhōu chá), or “riverbank teas,” are grown even further away, well outside the protected Wuyi area, and thus are considered less prestigious.
Fujian: Anxi County
Anxi County, located in the Minnan (闽南, Mǐnnán) region south of the Min River in Fujian Province, is world-renowned for its production of some of the finest Oolong teas, most notably Tie Guan Yin (鐵觀音, Tiě Guānyīn), or ‘Iron Goddess of Mercy.’ This region also produces other distinguished teas like Huang Jin Gui (黄金桂, Huáng Jīn Guì), Ben Shan (本 山, Běn Shān), Mao Xie (毛蟹, Máo Xiè), and the hybrid Jin Guan Yin (金观音, Jīn Guānyīn).
Anxi Oolongs are typically crafted into a signature half-ball shape, making it difficult to distinguish between different types based on appearance alone. Despite their similar look, each tea variety is produced with varying levels of oxidation and roasting to enhance the distinct qualities of each cultivar. Traditional processing includes sun withering, tumbling to bruise the leaves, multiple rounds of withering and bruising, fixation, kneading, and drying. A unique feature of Anxi Oolongs is that the finished teas are often made up of single leaves, meticulously broken off the stem by hand after drying.
Guangdong: Phoenix Mountains
Guangdong Province is home to the renowned Phoenix Mountains (凤凰山, Fèng Huáng Shān), where the distinguished Dan Cong (单丛, Dān Cōng) Oolong teas originate. Often referred to as Phoenix Oolongs, these teas trace their history back to the Song Dynasty and are known for their unique production style, where each tea bush imparts a distinct flavour and aroma. While ‘Dan Cong’ translates to ‘single bush,’ it now broadly refers to the Oolongs produced in this region.
Phoenix Oolongs are celebrated for their natural floral and fruity flavours, offering a rich, yet refreshing and full-bodied tasting experience. The teas are typically light-roasted, which enhances their bright, aromatic qualities. Authentic Dan Cong teas must be grown within the Phoenix Mountain area of Guangdong’s Chao’an district and originate from one of the famous cultivars, believed to be descendants of the ancient Shui Xian (水仙, Shuǐ Xiān) cultivar.
Guangdong is also the birthplace of Chaozhou gongfu cha (潮州工夫茶, Cháozhōu gōngfū chá), a traditional and elaborate method of brewing tea that highlights the strong, concentrated flavours of these Oolongs. This practice is deeply rooted in the local culture, further emphasising the significance of Phoenix Oolongs in the region’s tea heritage.
Taiwan
Formerly known as Formosa, Taiwan’s tea culture reflects a blend of its rich historical ties to China and the unique environmental conditions of the island. Taiwan’s rich Oolong tea tradition dates back to the 18th century during the Qing dynasty, when tea seedlings were first imported from Fujian province in mainland China. The island’s diverse terrain, from coastal plains to high mountain ranges, offers an ideal environment for cultivating a wide variety of Oolong teas. This has led to Taiwan becoming a prominent producer of Oolongs, with about 90% of its tea output dedicated to this category.
Taiwanese Oolongs are processed using two primary methods inherited from Fujian: the North Fujian style, which involves rolling the leaves into long, ribbon-like strips, and the South Fujian style, where the leaves are rolled into tight, ball-shaped forms. This variety in processing, combined with the island’s microclimates, allows Taiwan to produce a remarkable range of Oolong styles, each with its own distinct character.
Taiwan’s diverse landscape is divided into several key tea-producing regions, each known for its unique offerings. The northern region, including Taipei and Yilan counties, is famous for Wenshen Baozhong and Muzha Tie Guan Yin. Moving to the northeast, in Taoyuan, Hsinchu, and Miaoli counties, you’ll find the celebrated Oriental Beauty, also known as Bai Hao Yin Zhen or White Tip Oolong. The central and southern regions, with their low-altitude plantations, primarily produce commercial-grade teas. In the eastern region, encompassing Taitung and Hualien counties, both Oolong and Black teas are cultivated. The high-mountain region (gaoshan, 高山), running along Taiwan’s central spine and including areas like Nantou, Chiayi, Taichung, and Hualien, is renowned for its high-mountain Oolong teas, grown at altitudes of at least 1,000 metres. Famous mountainous regions for tea are Alishan, Lishan, Shan Lin Xi, and Yu Shan.
Varieties of Oolong Tea
Just as with their geographical origins, the varieties of Oolong tea are deeply connected to their native regions, specific cultivars, and unique terroirs, as well as traditional local processing methods. While we’ve already touched on the general categories of Oolong based on their origins, this section delves deeper into the distinct varieties within each region, exploring the rich diversity of Oolong teas and the specific characteristics that define them.
Yancha
Wuyi Yancha, or “rock tea,” is a distinctive category of Oolong tea hailing from the Wuyi Mountains in Fujian province. Wuyi Oolongs, including the famous Da Hong Pao (大红袍, dà hóng páo), undergo traditional processing methods: withering, tumbling, oxidation, fixation, rolling, drying, and roasting. This results in their distinctive strip shape and a rich flavour profile that often features earthy, woody notes, mild smokiness, and undertones of caramel, fruit, and sandalwood.
Da Hong Pao, also known as ‘Big Red Robe,’ is one of the most prestigious and sought-after Oolong teas originating from this region. This tea is deeply rooted in Chinese tea culture and is known for its robust, rich flavour and distinctive ‘rocky’ mineral undertones, characteristic of Wuyi rock teas. Da Hong Pao is traditionally made from several cultivars, with Qi Dan (奇丹) and Beidou (北斗) being among the most well-known. The tea’s legendary status is enhanced by the existence of the six original mother bushes on the Jiulong Ke cliff, believed to be over 350 years old. These mother trees are considered the purest source of Da Hong Pao, although tea from these original bushes is no longer harvested to preserve them. According to one of many legends, Da Hong Pao earned its name when a Ming Dynasty emperor, grateful for the tea’s healing properties, covered the bushes with red robes as a sign of honour.
The most famous Wuyi yanchas are derived from the four legendary mother bushes of Wuyi Shan, collectively known as Si Da Ming Cong (四大名丛), or the Four Great Bushes. Among these are the Da Hong Pao, Shui Jin Gui (水金龟), or Golden Water Turtle, known for its rich and mellow flavour; Tie Luo Han (铁罗汉), or Iron Monk Arhat, recognised as the oldest of the Wuyi varieties with a deep, robust character; and Bai Ji Guan (白鸡冠), or White Cockscomb, which is notable for its pale leaves and delicate taste. Beyond the four great tea cultivars, other cultivars like Rou Gui (肉桂), with its distinctive cinnamon aroma, and Shui Xian (水仙), famous for its honeyed notes, add to the diverse tapestry of Wuyi yancha. These teas are celebrated not only for their historical significance but also for their intricate processing methods and the profound connection to their place of origin.
Anxi Oolongs
Among the most celebrated Oolong varieties of Anxi is Tie Guan Yin (鐵觀音, tiě guān yīn), known as the Iron Goddess of Mercy. This tea is crafted from leaves of the same name and is recognised for its floral fragrance and lingering aftertaste (hou yun, 喉韵). While traditional Tie Guan Yin was heavily roasted, modern versions are often unroasted, showcasing a brighter profile.
To distinguish between these styles, terms like Nong Xiang (浓香, nóng xiāng), meaning “strong fragrance,” refer to the traditional, more heavily oxidised and roasted Tie Guan Yin, while Qing Xiang (清香, qīng xiāng), or “clear fragrance,” describes the lighter, more floral modern varieties. Another notable cultivar is Huang Jin Gui (黄金桂, huáng jīn guì), or Golden Cassia, characterised by its yellowish leaves and early flushes. Similar in appearance to Tie Guan Yin, it offers a distinct flavour profile.
Ben Shan (本山, běn shān), or Original Mountain, shares a resemblance to Tie Guan Yin but is made from a different cultivar, providing a unique taste experience. Mao Xie (毛蟹, máo xiè), known as Hairy Crab, stands out due to the fine hairs on its leaves, imparting a distinctive character. Lastly, Jin Guan Yin (金观音, jīn guān yīn) is a hybrid cultivar that combines traits from Tie Guan Yin and Huang Jin Gui, adding further diversity to Anxi’s rich tea heritage. Each of these cultivars reflects the unique terroir and traditional craftsmanship of the Anxi region.
Fenghuang Dancong
Fenghuang Dancong (单丛, Dān Cōng), or Phoenix Oolong, comes from the lush Fenghuang Mountains (凤凰山, Fèng Huáng Shān) in Guangdong Province. The oldest tree in the area is estimated to be 700 years old, so there is a theory that Phoenix Dancong is the ancestor of all Oolongs. Traditionally, ‘Dan Cong”‘ referred specifically to tea sourced from a single bush of a specific cultivar; however, the term has evolved to encompass a broader range of Oolongs from this region, characterised by their distinctive cultivation and processing methods. Known for their remarkable aromatic profiles, Dan Cong teas are primarily categorised based on the specific fragrances they emit. Additionally, there are naming conventions inspired by legends, historical events, and more precise geographical origins.
Taiwanese Oolong
Taiwan is famous for its diverse range of Oolong teas, each offering unique flavour profiles and production methods that reflect the island’s rich tea heritage. Among the most famous is Nantou Dong Ding (南投冻顶, nán tóu dòng dǐng), known for its half-ball shape and made primarily from the Qing Xin (青心, qīng xīn) cultivar.
Another notable variety is Muzha Tie Guan Yin (木栅鐵觀音, mù zhà tiě guān yīn), Taiwan’s interpretation of the classic Tie Guan Yin, which is leaning more towards the traditional roasted-kind. Wenshan Bao Zhong (文山 包种, wén shān bāo zhǒng) is a lighter, less oxidised Oolong, characterised by its fresh taste and delicate aroma and ribbon-like leaves, while Dong Fang Mei Ren (东方美人, dōng fāng měi rén), also known as Oriental Beauty, is famous for its honey-like sweetness, produced from buds that are bitten by jassids, enhancing their polyphenolic content.
The Gao Shan (高山, gāo shān) designation refers to Oolongs grown at elevations over 1000 metres, such as those from Ali Shan and Li Shan, which are typically unroasted to preserve their vibrant, floral characteristics. Popular cultivars like Jin Xuan (金萱, jīn xuān) and Si Ji Chun (四季春, sì jì chūn) are celebrated for their creamy mouthfeel and continuous harvest throughout the year. Another new famous variety is GABA Oolong, which is made from tea leaves that have been processed in an anaerobic environment to produce GABA (Gamma-Aminobutyric Acid), a neurotransmitter naturally found in the brain that plays a crucial role in regulating mood, relaxation, and sleep.
Scented Oolongs
Scented Oolongs are gaining popularity, offering a delightful exploration of flavours infused with natural flowers and fruits. Common varieties include jasmine (茉莉, mò lì), rose (玫瑰, méi guī), osmanthus (桂花, guì huā), magnolia (玉兰, yù lán), and more exotic options like ginseng (人参, rén shēn), cinnamon (肉桂, ròu guì), and banana shrub (含笑花, hán xiào huā). The scenting process is an art that involves layering high-quality Oolong leaves with fresh or dried flowers, allowing the tea to absorb their fragrances over several weeks in multiple rounds of infusion. For instance, jasmine tea requires flowers to be harvested at their peak aroma, typically used within hours of picking (9-12 hours). Another example in the scented Oolong category is Milk Oolong, often misrepresented in the market. True Milk Oolong is made from the Jin Xuan cultivar (TRES 12), developed for its natural creamy flavour and buttery mouthfeel attributed to lactones present in the leaves.
Unlike artificially flavoured teas that are infused with lactose or other additives, genuine Milk Oolong does not have a strong milk aroma in its dry leaf.
Shop Formosa Cinnamon Oolong >
Production Process
The production of Oolong tea is a highly nuanced craft, with techniques that vary significantly across different regions, tea-growing families, and companies. Each step in the process can influence the final flavour, aroma, and appearance of the tea, making Oolong one of the most diverse and complex categories of tea. From the factors such as terroir to cultivars and from initial withering to the final drying, each stage requires careful attention and expertise. Let’s explore some of the fundamental steps involved in the cultivation and processing of Oolong teas, highlighting the key variations that contribute to their distinctive character.
Cultivation
Growing Conditions
The crafting of Oolong tea begins with selecting specific tea cultivars, akin to grape varietals in winemaking, which impart unique characteristics based on their genetic makeup. These cultivars are chosen for their suitability to specific climates and soils, significantly influencing the tea’s flavour and aroma. Ideal conditions include a subtropical climate with distinct seasons, providing warm, humid days and cool, misty nights. The concept of terroir—encompassing soil composition, altitude, humidity, and local flora and fauna—further enhances the tea’s unique profile, making it reflective of its origin.
In mountainous regions like Taiwan, the contrast between hot days and cold nights plays a crucial role in tea quality. This diurnal temperature variation promotes the accumulation of amino acids and sugars during the day while slowing respiration at night, leading to enhanced sweetness and complex aromas. For instance, cooler temperatures increase aromatic compounds such as linalool and geraniol, contributing to floral and fruity notes.
Similarly, Wuyi yancha grows in rugged, rocky environments where excellent drainage and mineral-rich soils impart distinctive flavours often described as “rocky.” Natural shading from cliffs helps control growth rates, allowing for the development of complex flavours. High-altitude teas benefit from nutrient-dense leaves, as cooler temperatures lead to higher concentrations of polyphenols and amino acids, resulting in rich, aromatic profiles. Volcanic soils rich in minerals such as iron, potassium, and magnesium, in some regions like Taiwan also enhance flavour and aroma, adding an earthy and umami quality to the brew.
Harvesting Techniques
Oolong tea harvesting varies greatly depending on the region, elevation, and the specific type of Oolong being produced, and might be produced in all four seasons. In Anxi, multiple harvests occur throughout the year: a spring harvest (late April to early May), two summer harvests (June-July and August), and an autumn harvest in October. In Wuyi, the harvest starts in May when the first buds and leaves mature, with farmers carefully hand-picking the top three to four leaves. Similarly, in Guangdong, the harvest can start as early as March and extend into April, depending on the altitude. Across these regions, the spring and autumn harvests are particularly esteemed, as the unique post-winter dormancy and post-rainy season conditions contribute to the richness and complexity of the tea’s flavour profile.
In Taiwan, the Oolong harvest can occur up to six times a year, particularly in lower-altitude areas where the warmer climate allows for more frequent harvests. However, in high-altitude regions like Alishan or Li Shan, where the climate is cooler, the tea is typically harvested only three times a year. The high-mountain Oolongs are often hand-picked, with the best quality teas being those that are harvested during the spring and winter seasons (winter Oolong is called Dong Pian, 冬片). The cooler temperatures and misty conditions of these mountainous areas result in slower-growing tea plants, which leads to leaves that are richer in nutrients and more aromatic.
While mechanised harvesting is used in some areas to reduce labour costs, hand-picking (采茶, cǎi chá) remains the preferred method for premium Oolongs, as it ensures that only the most tender leaves and buds are selected, minimising damage and preserving the integrity of the leaf. Tea pickers carefully select the leaves by waiting until the buds on the tea plant have fully opened and thickened, ensuring the leaves are mature enough to withstand the rigorous processing that follows. Depending on the style of Oolong being produced, pickers typically pluck three to five leaves at a time, choosing older, thicker leaves that can endure the intense kneading and shaping required in Oolong production. These mature leaves are essential for developing the rich, complex flavours characteristic of Oolong tea.
Withering – Weidiao (萎凋, wěi diāo)
This process typically begins outdoors, where the tea leaves are spread out on bamboo sieves and exposed to sunlight or diffused light under movable shades. During this time, the leaves lose moisture and become flaccid, making them more pliable for further processing. To ensure even withering, the leaves are periodically mixed. For some Oolongs this process takes around 2 hours while some types might require upto 8 hours of withering. After several hours of sun exposure, the leaves are moved indoors to specialised storage areas, where they “come back to life” in a controlled environment, regaining some moisture and resilience. This alternating exposure to sun and indoor conditions is repeated to achieve the desired flexibility and around a 6-20% reduction in leaf moisture. This careful management of humidity and texture also helps in the development of the tea’s fragrance.
Oxidation: Shaking, Tossing, Bruising – Zuoqing (做青, zuò qīng)
Depending on the tea master’s approach and the desired final product, the leaves are shaken, tossed, or lightly rolled to bruise them, breaking the cell walls within the leaves and continuing the oxidation process, removing moisture and reducing the grassy notes in the tea. After the initial bruising, the leaves are left to wither and oxidise further, allowing the tea to develop its characteristic flavour. This iterative process of bruising and withering is repeated until the desired oxidation level is achieved. The extent of oxidation can vary significantly, with some Oolongs being lightly oxidised (around 5–10%), retaining more Green tea characteristics, while others are heavily oxidised (up to 80–90%), approaching the richness of Black tea. In some modern processing methods, machine processing is used, where leaves are placed in rotating boxes with alternating warm (around 17-40°C) and cold air supplies. This method also achieves the desired level of oxidation over a period of 2–36 hours depending on the tea style, carefully monitored by the tea master.
Fixation – Shaqing (杀青, shā qīng)
The fixation process, known as Shaqing or “kill-green,” is a crucial step in Oolong tea production that halts further oxidation of the leaves, preserving the desired flavour profile. Once the tea leaves have been sufficiently bruised and oxidised, they are rapidly heated to stop the oxidation process. Traditionally, this is done by frying the leaves in large wok-pans at high temperatures ranging from 220-240°C. Small batches of leaves are thrown into the centre of the wok, spread out, and pressed against the sides to ensure even heating. This process, which takes 5 to 15 minutes, gives the leaves a warm, aromatic quality, transforming the fresh, grassy smell into the rich fragrance of finished tea.
In modern, mechanical methods, the leaves are placed in a rotating drum (tumbler) with wall temperatures between 160-290°C. As the drum spins, the leaves are constantly stirred and mixed, allowing heat to penetrate evenly. This ensures that the tea is uniformly roasted, locking in the flavours that define high-quality Oolong teas. The fixation step is one of the fastest ones as it takes only around 5-20 minutes.
Rolling – Rou Nian (揉捻, róu niǎn)
Traditionally, Oolongs are rolled into two distinct shapes: half-ball and strip shapes. The half-ball style involves an iterative process called cloth-wrapped kneading, where the tea leaves are wrapped in cloth and kneaded into tight balls. This process, which can last for hours, involves repeatedly breaking apart the leaf mass and re-kneading it to form a consistent shape. While modern production often uses machines for this, small-scale artisan producers may still knead the leaves by hand or even with their feet.
For strip-shaped Oolongs, the leaves are rolled lengthwise without the use of cloth, either by hand or by machine. The rolling process is carefully monitored to avoid tearing the leaves, ensuring the integrity of the final product. During this stage, the leaves are also passed through a woven sieve for 10-15 minutes to slightly break down their surface, which helps to release the leaves’ juices and essential oils. This breakdown enhances the tea’s aroma and flavour, which is said to reveal itself gradually as the curled leaves unfurl in the teapot. The careful balance of pressure and technique during rolling is crucial for creating a high-quality Oolong tea with a pleasing shape and rich, complex flavour.
First drying/Roasting – Hongbei (烘焙, hōng bèi)
After the leaves have been rolled or kneaded, they are broken apart and subjected to hot drying, often referred to as firing. In commercial settings, this is typically done in large ovens powered by electricity or gas, while smaller, artisan productions might use traditional methods such as drying leaves over hot coals.
This initial drying is followed by a secondary process called roasting, which serves to mellow the tea’s flavour and enhance its complexity. The degree of roasting varies depending on the desired outcome (not all Oolongs are roasted): small fire (小火, xiǎo huǒ) is used for delicate teas; medium fire (中火, zhōng huǒ); and high fire (高火, gāo huǒ) is applied to mature, robust leaves, enhancing their flavour and sometimes correcting any processing errors.
The roasting process may occur for 10-12 hours or even in several stages over weeks, and when done traditionally over coals, the best results are achieved using high-quality fruit tree coals. Whether done manually or using modern machines, which simulate traditional methods by controlling temperature, ventilation, and humidity.
Final Drying/ Charcoal Baking – Zuibei (最焙, zhì bèi)
After the initial roasting, the tea, now called mao cha (毛茶, “crude tea”), still retains some moisture, which can lead to further unwanted fermentation and degradation of its quality over time. To prevent this, tea makers conduct a final drying process using medium heat from charcoal embers, keeping the temperature around 60-90°C. The tea leaves are evenly spread in thin layers, typically 3-5 cm (1-2 in) thick, on pans, where they are gently baked for 1-2 hours. This process reduces the moisture content of the leaves to less than 7 percent, ensuring long-term preservation of the tea’s desired qualities. Only an experienced roaster can accurately judge when the tea is perfectly dried and ready for the next steps. Once again, depending on the tea, the drying process takes between 1-6 hours.
Sorting – Tiaocha (挑茶, tiāo chá)
This sorting process reflects the cultural importance of tea leaf aesthetics in China, where the appearance of the leaves is closely associated with their quality. Specialised workers carefully inspect each leaf, discarding any that are discoloured. After the sorting, the leaves are often graded based on size, quality, and overall appearance, a process known as Fēn Jí (分级). This grading is essential as it determines the market value of the tea and can influence its flavour profile. The carefully sorted and graded tea is then packaged, ready to be sold and enjoyed.
Health Benefits & Nutritional Components
Oolong tea, known for its rich flavours and complex processing, offers a range of potential health benefits, largely due to its unique composition of antioxidants, polyphenols, and other bioactive compounds such as polysaccharides, alkaloids, vitamins, flavonoids, amino acids, and minerals, and volatile compounds. One of the primary health benefits of Oolong tea lies in its high polyphenol content, particularly theaflavins and thearubigins, which are more abundant in Oolong than in less oxidised teas like Green tea. These polyphenols have been shown to possess strong antioxidant properties, helping to neutralise free radicals in the body. Free radicals are unstable molecules that can cause cellular damage and have been linked to chronic diseases such as cancer and heart disease. Additionally, the anti-inflammatory properties of these polyphenols may contribute to overall cardiovascular health by reducing inflammation, a known risk factor for many heart-related conditions.
Beyond its antioxidant capacity, Oolong tea may offer specific metabolic benefits, particularly related to weight management. Oolong tea contains caffeine, which can boost metabolism and increase energy expenditure, potentially aiding in fat oxidation. While direct evidence linking Oolong tea to significant weight loss is limited, studies suggest that it can complement a healthy diet and exercise regimen by modestly enhancing the body’s ability to burn fat. Moreover, the presence of polyphenolic compounds in Oolong tea has been associated with improved lipid metabolism, which could help in managing body weight and reducing the risk of obesity-related disorders. It is important to note, however, that Oolong tea should not be relied upon as a sole weight loss solution but rather as part of a balanced approach to health and wellness.
Oolong tea also shows promise in supporting overall well-being through its potential effects on mental health and chronic disease prevention. The presence of the amino acid L-theanine in tea is known to promote relaxation and reduce stress, which, combined with caffeine, can improve alertness and cognitive function without the jitteriness often associated with other caffeinated beverages. Additionally, some research suggests that Oolong tea may have a protective role against diabetes, with studies indicating that regular consumption might improve blood sugar control and reduce the risk of developing type 2 diabetes. The tea’s polyphenols have also demonstrated anti-allergic properties, which could help in managing conditions like eczema and seasonal allergies. While more research is needed to fully understand these benefits, the existing scientific literature supports the inclusion of Oolong tea as part of a healthy, balanced diet, providing not only enjoyment but also potential health advantages.
How to Brew Oolong Tea
Traditional Methods
Pin Cha (品茶)
In the world of Chinese tea brewing, various techniques are employed to bring out the unique flavours and aromas of the tea. One of the most widely practised methods is Pin Cha (品茶), which directly translates to “tasting tea.” This approach emphasises the pure experience of the tea itself, without the inclusion of elaborate rituals. For Pin Cha you will need a gaiwan (盖碗) for brewing, a chahe (茶荷) for measuring tea leaves, a gong dao bei (公 道杯) or fairness cup to ensure even tea distribution, and small teacups (茶杯) for sipping. Pin Cha is a straightforward and widely embraced method, commonly found in homes, tea shops, and during tasting sessions, where the focus remains solely on savouring the tea’s natural flavours.
Gong Fu Cha (工夫茶)
Gong Fu Cha (工夫茶) is a traditional Chinese tea ceremony that emphasises precision, skill, and mindfulness in the art of tea brewing. Translating to “making tea with skill,” Gong Fu Cha is a method designed to fully extract the flavours and aromas of high-quality whole leaf teas. The practice is deeply rooted in Chinese culture, reflecting a serene and contemplative approach to tea drinking. It is commonly performed in homes, tea houses, and during special occasions, offering participants a chance to appreciate the tea’s complexity and the meditative nature of the process. Gong Fu Cha requires similar utensils as Pin Cha, however, sometimes small teapot (茶壶, cháhú) is used instead of a gaiwan for brewing. Optional accessories might include a tea tray, aroma cups, tea towel, and decorative elements like tea pets or vases. In comparison to Pin Cha, Gong Fu Cha set up might be more elegant and with more elaborate rituals behind the tea brewing.
Yixing teapots (宜兴壶, Yíxìng hú), made from special clay found in Yixing, Jiangsu Province, are integral to the Gong Fu Cha tradition. These teapots, crafted by hand and used primarily for Oolong, Black, and Puerh teas, are valued for their ability to absorb and enhance the flavours of the tea over time. The clay’s porosity and high ferrous oxide content contribute to the teapot’s distinctive qualities, making it a prized possession for tea enthusiasts.
Tea ceremonies vary by region. In Taiwan, Gong Fu Cha often includes the use of aroma cups (闻香杯, wénxiāng bēi) and tasting cups (品茗杯, pǐnmíng bēi) to emphasise the tea’s fragrance. The Chaozhou style from Guangdong province, on the other hand, typically uses Yixing clay teapots (宜兴壶), prized for their ability to “remember” the flavours of previously brewed teas due to their porous nature. This style focuses on brewing techniques that highlight the unique characteristics of local teas.
To brew tea using the Gong Fu Cha method, start by preheating all teaware with hot water to maintain temperature. Next, measure around 5-7 grams of tea leaves for a 100-180 ml vessel and place them in the teapot or gaiwan. Rinse the leaves briefly with hot water, then proceed with the first infusion, allowing the tea to steep for a few seconds, depending on the desired strength of infusion. Pour the tea into a fairness cup and then into small teacups, ensuring even distribution. Repeat the process many times until the tea’s flavour starts fading, gradually increasing the steeping time with each infusion. The tea’s taste will evolve with each brew, offering a rich and layered tasting experience.
Grandpa-Style
It is a casual and straightforward approach to tea brewing that involves placing loose tea leaves directly into a large cup or glass and repeatedly topping it off with hot water. This method skips the need for strainers or teabags, allowing the leaves to float freely in the cup. As you sip, you can simply add more hot water to continue steeping the leaves. While this technique may seem informal compared to more elaborate tea ceremonies, it offers an easy and authentic way to enjoy tea, reflecting a tradition commonly practised in everyday life across China.
Modern Brewing Techniques
Western-Style Brewing
Occidental brewing is a simple and familiar method of tea preparation that typically involves using a large teapot or infuser, making it ideal for serving multiple people. In this method, tea leaves are allowed to steep and expand in hot water, resulting in a flavourful and aromatic brew. Western-style brewing typically involves a single, longer steep, though Oolongs can often be re-steeped once or twice to enjoy a lighter, more detailed flavour. For steeping times, amount of leaf and temperatures, refer to the back of AVANTCHA packaging.
Cold Brew
Cold brewing Oolong tea is an easy and refreshing method that creates a smooth, subtly sweet tea with minimal bitterness. Unlike traditional hot brewing, cold brewing involves steeping Oolong tea leaves in cold water for an extended period, typically 4-8 hours in the refrigerator. This slow extraction process preserves the tea’s natural sweetness and reduces astringency, resulting in a light and crisp beverage that is perfect for hot weather. For Cold Brew inspiration, see our Cold Brew guide here.
Tips for the Perfect Infusion
When brewing Oolong tea, the quality of water is crucial in achieving the perfect flavour and aroma. The ideal water should have a neutral pH and a balanced mineral content, free from contaminants like chlorine, calcium oxide, magnesium, and lead, which can introduce off-tastes and dull the tea’s natural characteristics. While filtered or natural spring water often yields the best results, water that is completely devoid of minerals, such as distilled water, can produce a flat and uninteresting brew. Finding the right balance of minerals in your water is key to unlocking the full potential of Oolong tea, enhancing its rich and deep flavours.
The brewing process itself also plays a significant role in creating an exceptional cup of Oolong. Generally, using boiling water is recommended, especially for more robust Oolongs, as it helps extract the deep flavours characteristic of these teas. However, the specific type of Oolong should guide your brewing approach—lighter Oolongs, like Oriental Beauty, may benefit from slightly cooler water temperatures around 80°C.
Experimentation with steeping times and temperatures is encouraged to suit personal taste preferences. Utilising previously mentioned traditional methods like gongfu cha, which involves multiple short infusions using a small vessel like a gaiwan or Yixing teapot, can help to fully explore the layers of flavour in Oolong tea. Whether you opt for traditional Eastern techniques or prefer a more straightforward Western-style brew or experiment with modern styles such as cold brew, paying attention to these details will ensure a satisfying and aromatic Oolong tea experience.
Appreciating Oolong with Food
Food Pairing
Tea pairing is an art that, like wine pairing, hinges on balancing and contrasting flavours to enhance the dining experience. The key is to consider the tea’s flavour profile—whether it’s light, floral, and fresh, or dark, rich, and robust—and match it with foods that either complement or contrast these characteristics. Lighter teas typically go well with delicate, lightly flavoured dishes, while darker teas pair better with richer, more robust foods. A good rule of thumb is to pair similar intensities: light teas with light foods, and stronger teas with heartier fare. Another approach is to either match similar flavours for harmony or contrast different flavours to create a more dynamic experience.
Pairing Light Oolong Tea: Light Oolong teas, which are less oxidised and often have floral, fruity, or slightly vegetal notes, pair wonderfully with foods that are equally delicate in flavour. These teas are excellent with seafood, particularly dishes like scallops, lobster, and crab, where the tea’s subtlety can enhance the oceanic sweetness without overpowering it. Citrus fruits, such as grapefruit or yuzu, complement the floral notes in light Oolongs, adding a refreshing zest to the pairing. So cheeses, especially those with a creamy texture like brie or camembert, also harmonise beautifully with light Oolongs. The tea’s gentle acidity and floral character can cut through the richness of the cheese, creating a balanced mouthfeel. Additionally, light Oolongs are well-suited to white meats like chicken or pork, where the tea helps cleanse the palate and highlight the subtle flavours of the meat.
Pairing Dark Oolong Tea: Dark Oolong teas, which are more heavily oxidised, offer richer, more complex flavours, often with notes of roasted nuts, stone fruits, caramel, and spices. These robust teas pair well with equally bold foods. For instance, they can stand up to the strong flavours of grilled or roasted meats, such as duck, beef, or lamb. The tea’s depth complements the savoury, umami notes of these dishes, enhancing the overall experience. Dark Oolongs are also a great match for spicier cuisines, such as curries, where their richness can balance the heat and intensity of the spices. When it comes to sweets, dark Oolongs shine with desserts that have deep, intense flavours, such as dark chocolate, caramel, or spiced breads. The tea’s natural sweetness and complexity can either mirror or contrast with the dessert, depending on the specific pairing. For example, a dark Oolong with caramel notes might enhance a chocolate dessert, while its roasted, nutty flavours could contrast beautifully with a sweet, fruity tart. For more Cold Brew Tea Pairings, check out our guide here.
For a sophisticated pairing experience, consider these specific combinations:
- Phoenix Dan Cong with Seafood: The light, floral notes of Phoenix Oolong elevate the delicate flavours of scallops or lobster, especially when paired with a citrus salad or a yuzu dressing.
- Tie Guan Yin with Green Curry: The vegetal, slightly floral qualities of Tie Guan Yin complement the aromatic herbs and spices in Thai green curry, while the tea’s slight astringency helps to balance the richness of the coconut milk.
- Wuyi Yancha with Roast Duck: The deep, roasted flavours of yancha pair exquisitely with the savoury, slightly sweet notes of roast duck, particularly when served with a plum or hoisin sauce.
- Milk Oolong with Creamy Desserts: A buttery, creamy milk Oolong can enhance the richness of desserts like panna cotta or a buttery croissant, drawing out the creaminess while adding its own subtle sweetness.
- Dong Ding with Chocolate Cake: The roasted yet fruity notes of Dong Ding Oolong provide a perfect counterpoint to the rich, bittersweet flavour of a dark chocolate cake, making for a decadent pairing.
Cheese Pairing
- GABA or Oriental Beauty with Brie or Camembert: The floral notes of lightly oxidised Oolong enhance the creamy, buttery flavours of these so cheeses, creating a smooth and balanced pairing.
- Tie Guan Yin with Fresh Goat Cheese: Tie Guan Yin’s floral and slightly vegetal notes cut through the tanginess of goat cheese, balancing its sharpness with a touch of sweetness.
- Wuyi Yancha with Aged Cheddar or Gouda: The roasted, nutty profile of Da Hong Pao complements the sharp, complex flavours of aged cheddar or Gouda, enhancing the richness of both.
- Dong Ding Oolong with Washed-Rind Cheese (e.g., Taleggio or Époisses): The toasted, fruity qualities of a Dong Ding Oolong match the pungent, mushroomy flavours of washed-rind cheeses, creating a bold pairing.
- Milk Oolong with French Sheep’s Milk Cheese: The creamy texture of milk Oolong pairs beautifully with the rich, slightly tangy flavours of sheep’s milk cheese, highlighting the tea’s inherent milkiness.
- Mi Lan Xiang Dan Cong with Swiss Grünberger: The baked, floral, and fruity notes of Dan Cong Oolong harmonise with the piquant creaminess of Grünberger cheese, transforming the tea’s baked tone into a nutty, so character that perfectly complements the cheese’s rich texture and flavour.
Cooking with Oolong Tea
Beyond the familiar realm of Matcha latte, baked goods and desserts, Oolong also can enhance a variety of recipes, adding depth and complexity. From poaching fruits, tea infused spirits to savoury dishes, the unique characteristics of Oolong offer endless culinary possibilities. Here are some creative ways to incorporate this fragrant tea into your cooking and cocktails, making the most of its rich flavours and health benefits.
- Poaching Liquid for Fruits: Use Oolong as a poaching liquid by steeping the leaves in water or sugar syrup, then adding fruits like pears or apples. The tea’s complex flavours enhance the natural sweetness of the fruit.
- Tea Infused Spirits: Infuse Oolong into spirits by steeping a concentrated amount of tea leaves in your choice of alcohol for several hours or overnight. Strain the mixture to incorporate a unique palette into cocktails.
- Soups, Stews, and Broths: Add lightly oxidised Oolong, such as Tie Guan Yin, to homemade soups and broths. A pinch of tea leaves pairs well with ingredients like onion, garlic, and ginger, enhancing flavour and providing health benefits.
- Marinades and Rubs: Incorporate darker Oolongs like Organic Wuyi Oolong into marinades for meats. Combine tea leaves with soy sauce, vinegar, sugar, and spices to create a flavourful rub or marinade for chicken, turkey, or pork.
- Dips, Sauces, and Salad Dressings: Enhance dips and sauces with Oolong; a robust infusion can add complexity to hoisin or soy sauce. For salad dressings, blend floral Oolong with oil, vinegar, tahini, and herbs for a zesty topping.
- Tea Cocktails: Adding a concentrated amount of tea into your drink adds a unique touch to your cocktail. For our Organic Wuyi Oolong Negroni, check out our recipe here.
Buying and Storing Oolong Tea
How to Choose High-Quality Oolong
When selecting a high-quality Oolong tea, consider several key factors. First, examine the appearance of the leaves: they should be whole, well-formed, and free from dust or broken pieces, indicating careful processing. The aroma is also important; a fresh, fragrant scent suggests good quality. Look for teas with a rich colour—green Oolongs should be vibrant and bright, while darker varieties should have a deep, even hue. Additionally, consider the origin: renowned regions like Taiwan, Fujian and Guangdong produce exceptional Oolongs with distinct flavour profiles and ensure authenticity of origin. But do not forget to explore other terroirs as well! Lastly, choose a reputable vendor who provides detailed information about the tea’s background.
Storage Tips
Proper storage is important to preserve the delicate flavours, aroma, and freshness of Oolong tea. Oolongs, being partially oxidised, can be sensitive to light, air, and moisture, especially the lightly oxidised ones. The tea should be kept in airtight containers that block light and environmental odours, ideally in a cool, low-humidity environment. For greener, low-oxidation Oolongs, refrigeration at around 5°C can help maintain their freshness, while more oxidised and roasted Oolongs are less temperature sensitive and are better stored at room temperature. Ensuring the tea’s moisture content remains between 3% and 7% is crucial, as higher levels can lead to mildew, while low temperatures and sealed containers will help extend the tea’s shelf life.
Ageing Oolong (Lao Cha, 老茶, lǎo chá) tea is a practice that enhances its complexity and depth over time, with the best results seen in well-roasted varieties. Unlike Puerh, Oolong does not undergo fermentation, so it requires a relatively dry environment for ageing, making it easier to age in drier climates like those in the West, Asia being a humid place. Over the years, aged Oolongs develop smoother, sweeter, and more nuanced flavours. Periodic re-roasting, common in more humid climates, helps remove excess moisture and prevent spoilage, though this process can diminish the tea’s original character if done too frequently. The “golden middle” for ageing Oolong is often considered to be between 10 and 20 years, resulting in teas with a rich, layered profile. So do not fear old tea! If stored properly, there are no expiration dates.
Appendices
Glossary of Terms Related to Oolong Tea
Aroma Cup and Tasting Cup (闻香杯, wénxiāng bēi paired with 品茗杯, pǐnmíng bēi)
A tall, narrow cup used in Taiwanese Gong Fu Cha to capture the aroma of the tea. The tea is first poured into the aroma cup and then transferred to a tasting cup, allowing the drinker to enjoy the fragrance before tasting the tea.
Baking/Roasting (烘焙, hōngbèi)
This is a heat-treatment process used in Oolong tea production to stop oxidation by decomposing the enzymes responsible for it. Roasting also reduces the humidity content in the leaf and enhances the tea’s flavour, bringing out a range of notes from mild, nutty undertones to sharp, smoky aromas.
Chaban (茶盘, chápán) or Tea Pool (茶池, cháchí)
A tray or basin used in traditional Chinese tea ceremonies to catch excess water and tea during brewing. The chaban is helpful for maintaining cleanliness and organisation during the tea preparation process.
Chadao (茶道, chádào)
A ceremonial way of preparing and serving tea, with various styles and methods depending on the region and type of tea. The term “chádào” (sometimes also chá zhī dào, 茶之道) translates to “The Way of Tea” is derived from tea-related Buddhist and Daoist practices, and encompasses a range of rituals, from the meticulous Japanese tea ceremony and Chinese Gong Fu Cha method.
Cha Hai (茶海, cháhǎi)
Literally “tea sea,” another term for the fairness cup used in Gong Fu Cha, where tea is poured from the brewing vessel into the Cha Hai before being served to ensure an even flavour distribution.
Charcoal Baking – Zuibei (最焙, zhì bèi)
Also known as 炙焙 (zhì bèi), this is the final drying step where the crude tea (maocha) is roasted over charcoal embers. It reduces the moisture content to about 7%, enhancing flavour complexity and ensuring proper preservation.
Cultivar (品种, pǐnzhǒng)
A specific strain of the tea plant that has been cultivated for certain characteristics. Different cultivars are used to produce different types of Oolong tea, each with unique flavours and aromas.
Dancong (单枞, dāncōng)
Originally referring to tea leaves plucked from a single tea bush, the term “dancong” now generally applies to Oolong teas from the Phoenix Mountain (Fenghuang, 凤凰山) in Guangdong Province.
GABA (γ-aminobutyric acid, γ-氨基丁酸, γ-ānjī dǐng suān)
GABA tea is made from tea leaves that have been processed with anaerobic fermentation, which increases the GABA content in the leaves. GABA tea is often associated with calming effects and is popular among those seeking stress relief and relaxation.
Gaiwan (蓋碗, gàiwǎn)
A traditional Chinese teaware used for brewing tea, consisting of three parts: a saucer, a cup (碗子, wǎnzi), and a lid (盖子, gàizi). The gaiwan has been popular since the 14th century and allows for precise control over the brewing process and pouring speed, making it an essential tool for tea connoisseurs. Gaiwans are usually made from porcelain, but clay, glass and other ceramic materials are also common.
Gaoshan (High Mountain, 高山, gāo shān)
Gaoshan refers to Oolong teas grown at high elevations, typically above 1,000 metres in Taiwan. These high-altitude conditions result in slower leaf growth, leading to teas with concentrated flavours, enhanced sweetness, and a complex, lingering aroma.
Gong Dao Bei (公道杯, gōngdào bēi)
Also known as the fairness cup (another name is Cha Hai), this is a type of pitcher used in the Gong Fu Cha to ensure an even distribution of tea before serving it to guests. This ensures that each cup of tea has a consistent flavour, too.
Gong Fu Cha (工夫茶, gōng fū chá)
A traditional Chinese tea ceremony that emphasises precision and skill in brewing, often using specialised teaware like small teapots, gaiwans, and aroma cups.
Grading/Classification (分级, fēn jí)
Grading involves categorising tea leaves based on their size, quality, and appearance after processing. This step is crucial as it determines the tea’s market value and influences its flavour profile.
Hong Yu (紅玉, hóng yù)
Also known as “Red Jade,” this is a Taiwanese black tea cultivar, famous for its rich, complex flavours. It is a hybrid created in 1999, blending the indigenous Formosensis cultivar with a Burmese Assamica variety. Known for its dark chocolate and roasted nut notes, Hong Yu is primarily grown around Sun Moon Lake (日月潭, rì yuè tán) in Nantou county, Taiwan.
Hou Yun (喉韵, hóu yùn)
Hou Yun is a term used to describe the lingering aftertaste of a tea, particularly Oolong. It refers to the pleasant, often sweet or floral sensation that remains in the throat and palate after swallowing the tea.
Jin Xuan (金萱, jīn xuān)
A Taiwanese Oolong tea cultivar that translates to “golden lily”, also known as “Milky Oolong” (奶香, nǎi xiāng) due to its creamy, buttery flavour. Created in the early 1980s, Jin Xuan is a cross between Ying Zhi Hong Xin (硬枝红心, hard stem red heart) cultivar used for traditional Tie Guan Yin and the TRES#8, an assamica varietal from Jaipur, India, making it highly resistant to pests and producing a high yield.
Lao Cha (老茶, lǎo chá)
Lao Cha, meaning “Old Tea,” refers to Oolong teas that have been aged for several years, often under controlled conditions. Over time, these teas develop deeper, more mellow flavours and a smooth, rich texture.
Maocha (毛茶, máo chá)
Maocha, which translates to “rough tea” or “raw tea,” refers to the semi-processed tea leaves that have undergone the primary stages of tea processing, such as withering, rolling, and initial drying. However, these leaves have not yet been fully refined or sorted. Maocha serves as the raw material for producing finished tea products, such as Puerh and some types of Oolong.
Minbei (闽北, mǐn běi)
Refers to the Oolong teas grown north of the Min River in Fujian Province, China. This region is known for producing some of the most famous Wuyi Mountain Oolongs, including Da Hong Pao and Shui Xian.
Minnan (闽南, mǐn nán)
Refers to the Oolong teas produced south of the Min River in Fujian Province, particularly in Anxi County. Minnan Oolongs include well-known teas like Tie Guan Yin and Huang Jin Gui, which are typically processed in a half-ball style and vary in oxidation and roast levels.
Nong Xiang (浓香, nóng xiāng)
Translates to “strong fragrance,” referring to a traditional style of Oolong tea that is more heavily oxidised and roasted, resulting in a robust, full-bodied flavour.
Oxidation (氧化, yǎnghuà)
A chemical process that occurs when tea leaves are exposed to air, affecting the flavour, colour, and aroma of the tea. In Oolong tea, the level of oxidation can vary, leading to a wide range of flavours from floral and light to rich and roasted.
Pin Cha (品茶, pǐn chá)
Literally meaning “tea tasting,” this term refers to the practice of appreciating the flavours, aromas, and textures of tea, in a more everyday context when compared to the formal Gong Fu Cha.
Plucking Tea (采茶, cǎi chá)
Plucking is the process of harvesting tea leaves from the tea plant. Hand-picking allows for greater control over the quality of the tea leaves, resulting in superior final product.
Qi Dan (奇丹, qí dān)
A cultivar of the famous Da Hong Pao Oolong tea. Qi Dan is believed to be one of the original plants from which Da Hong Pao was propagated, making it highly sought after for its rich, complex flavour and smooth finish.
Qing Xiang (清香, qīng xiāng)
Translates to “clear fragrance,” describing a modern style of Oolong tea that is lightly oxidised and roasted, preserving a fresh, floral, and sometimes fruity aroma.
Qing Xin (青心, qīng xīn)
A widely used Oolong tea cultivar known for its sweet, floral flavours and orchid-like fragrance, translating as “green heart”. Originating from Fujian Province, China, Qing Xin was introduced to Taiwan in the late 19th century and is now used in many premium Oolong teas, such as Dong Ding, Bao Zhong, Oriental Beauty, and Lishan. It is also called ‘Ruan Zhi’ (軟枝, so stem) for its juicy leaves. Due to its tender leaves and slow-growing nature it needs much more care and yields tend to be lower.
Rolling (揉捻, róuniǎn)
A crucial step in the tea-making process, where the tea leaves are rolled to crack the veins, allowing the saps to oxidise when exposed to air. This process is essential for developing the flavours of oxidised teas like Oolong and Black tea.
Shaking/Tossing – Zuoqing (做青, zuò qīng)
During this step, the leaves are gently shaken or tossed to bruise their edges, initiating oxidation. This process is crucial in developing the tea’s flavour and character.
Shaqing (杀青, shā qīng)
This process known as “kill-green” involves applying heat to stop oxidation by deactivating the enzymes in the leaves. It preserves the desired flavour and colour of the tea.
Si Ji Chun (四季春, sì jì chūn)
Also known as Four Seasons Spring, this Taiwanese Oolong tea cultivar is known for its ability to be harvested year-round. Si Ji Chun produces a floral, sweet, and slightly creamy tea, making it a popular choice for everyday drinking.
Single Bush (单株, dān zhū)
A term used for teas plucked from a single tea plant. Unlike “dancong,” which is specific to Fenghuang Oolongs, “dān zhū” can apply to any type of tea harvested from a single bush.
Sorting (挑茶, tiāo chá)
Sorting refers to the process of manually selecting and separating tea leaves by size, shape, and quality, where damaged leaves are thrown out. This step ensures consistency in the final product, as only leaves that meet specific criteria are used.
Steeping (沏, qī)
The process of infusing tea leaves in hot water. In Eastern tea culture, steeping is typically done for shorter periods than in the West, with multiple infusions possible (depending on tea, but as many as 15-20). Key factors in steeping include the amount of tea (5-7 g), teapot’s capacity (80-300 ml) water temperature (70-100 C), and infusion time being only a few seconds (2-90 s).
Sun-drying (晒干, shàigān)
A traditional drying method where tea leaves are spread out in the sun to dry. This process enhances the tea’s flavour and fragrance, and sun-dried teas often have a longer shelf life. However, this method is becoming less common due to its dependency on weather conditions and mechanised approaches.
Tea Energy (茶气, chá qì)
“Chaqi” refers to the physical and mental effects experienced when drinking tea, particularly from old tea trees (古树, gǔ shù). This concept includes a range of sensations, from calming warmth to an invigorating, vitalising flow of energy throughout the body. Mostly used when talking about Puerh, but some aged Oolongs can also inspire such a state.
Tea Towel (茶巾, chájīn) or Tea Napkin (茶布, chábù)
A small towel or cloth used during tea ceremonies to wipe the teaware, remove excess water, and keep the tea area clean. It is an essential accessory for maintaining the neatness of the tea setup.
Terroir (风土, fēngtǔ)
A term borrowed from the wine industry, referring to the environmental factors that affect a tea’s character, such as climate, soil, altitude, and geography. The terroir of a tea can have a significant impact on its flavour and quality.
Withering (萎凋, wěi diāo)
The initial step in Oolong tea processing, withering involves spreading freshly picked leaves in a controlled environment to reduce their moisture content. This process allows the leaves to become pliable, which prepares them for rolling. Withering also starts the oxidation process, enhancing the tea’s flavour and aroma.
Yancha (岩茶, yán chá)
Yancha, or “Rock Tea,” is a type of Oolong tea grown in the Wuyi Mountains of Fujian Province, China. These teas are named after the rocky terrain in which they are cultivated, which imparts a distinctive “mineral” or “rocky” flavour to the tea. Wuyi Yancha is known for its rich, robust taste and complex aroma, often with hints of roasted nuts, spices, and dark fruit. It is categorised by its growing location: central rock area (正岩, zhèng yán), half rock area (半岩, bàn yán), and river bank tea (洲茶, zhōu chá).
Yan Yun (岩韵, yán yùn)
Literally meaning “rock rhyme,” this term is used to describe the distinctive aftertaste and lingering mouthfeel characteristic of Wuyi Yancha, or Rock Tea. Yan Yun is a prized quality in these teas, reflecting the unique terroir of the Wuyi Mountains.
Yixing Clay (宜兴壶, Yíxìng hú)
A type of clay from the Yixing region of China, traditionally used to make high-quality teapots. Yixing teapots are highly valued for their ability to absorb the flavours of the tea, enhancing the taste over time.
References and Further Reading
Australian Tea Masters (2016). Course in Tea Sommelier.
Bickel, J. (2024). Tea in the ancient world. Available HERE.
Bickel, J. (2015). The Real Da Hong Pao. T Ching. Available HERE.
Born Tea. Complete Guide to Oolong Tea. Available HERE.
Chazhidao Chinese Tea Traditions School. Four Types of Oolong. Available HERE.
Chazhidao Chinese Tea Traditions School. The Way of Tea Online Course. Available HERE.
Craft Tea Guy. How to Brew Better Tea. Available HERE.
Dynasty of Tea. All — The Ultimate Tea & Food Pairing Guide. Available HERE.
Gascoyne, K. (2014). Tea: History, Terroirs, Varieties. Firefly Books, Limited.
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