Oolong sits right between green tea and black tea. It's made from the same plant, Camellia sinensis, but the leaves are only partially oxidized. That in-between step is what gives oolong its huge range, from light, floral, almost green-tasting cups to dark, toasty, roasted ones.
Oolong comes from China's Fujian Province, where tea makers perfected the craft centuries ago, and from Taiwan, which became famous for its oolongs in the 1800s. Here's how a fresh tea leaf becomes oolong, and how to brew it at home.
How oolong tea is made
Every tea maker has their own touch, and oolong is one of the most hands-on teas there is. Most oolongs go through the same basic steps.
1. Plucking
Oolong is usually made from more mature leaves than many green teas. Pickers typically take a bud with two or three leaves, or a few open leaves, which hold up well to the handling that comes next.
2. Withering in the sun
The fresh leaves are spread out on bamboo trays or cloths, often in the sun and then indoors, so they lose some moisture and soften. Soft leaves can be handled without breaking.
3. Bruising and partial oxidation
This is the step that makes oolong, oolong. The leaves are gently tossed or shaken in bamboo baskets, which bruises their edges. The bruised edges react with air and oxidize faster than the center of the leaf. Tea makers repeat this tossing and resting several times, watching and smelling the leaves until they reach the right level of oxidation. Some oolongs are lightly oxidized, around 15–30%, while darker styles go much further.
4. Firing to stop oxidation
Once the leaves are where the tea maker wants them, they're heated in a hot pan or drum. This "kill green" step stops oxidation and locks in the flavor.
5. Rolling and shaping
Next the leaves are rolled. Some oolongs, like many from Taiwan and Iron Goddess from Anxi, are rolled into tight little balls that slowly unfurl in hot water. Others, like Wuyi rock oolongs, are twisted into long, dark strips.
6. Drying and roasting
Finally the leaves are dried. Many oolongs are also roasted, sometimes over charcoal, which adds warm, toasty, nutty notes. A lightly roasted oolong stays fresh and floral; a heavily roasted one tastes deeper and more caramel-like.
What oolong tastes like
Because oxidation and roasting can be dialed up or down, oolong covers a lot of ground:
Light and floral: our Ali Shan Oolong is clean, with notes of orchid and honey, and our Milk Oolong is naturally creamy (no dairy involved).
Balanced and nutty: Iron Goddess (Ti Kuan Yin) brews a nutty, mineral cup with a lingering orchid finish, and Formosa Oolong is a smooth, easy introduction to oolong.
Dark and toasty: Wuyi Oolong is full-bodied and earthy with a honeyed, floral aftertaste.
How to brew oolong tea
Oolong likes water that's hot but not quite boiling. As a general guideline:
Use 1–2 teaspoons of loose leaf (about 3 grams) per 8 ounces of water.
Heat the water to 185–205°F. Use the lower end for light, floral oolongs and the higher end for darker, roasted ones.
Steep for 3–5 minutes, then taste and adjust.
Don't throw the leaves out after one cup. Good oolong can be steeped several times, and each cup brings out new notes.
A teapot, a gaiwan, or a simple infuser all work well. Just give tightly rolled leaves room to open up.
Is oolong good for you?
Like green and black tea, oolong contains natural antioxidants called polyphenols, and it has a moderate amount of caffeine, usually somewhere between green and black tea. Researchers have studied tea's polyphenols for their possible effects on metabolism and heart health, but the research is still developing, so we think of oolong first as a delicious, calorie-free cup rather than a cure for anything.
The bottom line
Oolong is a tea of craft. Plucking, withering, bruising, partial oxidation, firing, rolling, and roasting each shape the final cup, which is why no two oolongs taste quite the same. The best way to find your favorite is to try a few, from light and floral to dark and toasty. You can explore them all in our oolong tea selection.
