Discovering Oolong Teas: Origin, Flavour, Benefits, ...

Still relatively unknown outside of Asia, oolong tea is a refined and fascinating cup. It brews smooth and low in bitterness, with a gentle caffeine content. Its leaves undergo partial oxidation through a variety of techniques, placing it somewhere between green and black tea. The result is a wide spectrum of flavours and aromatic notes. Ready to unwind with the jasmine-kissed warmth of an oolong?

Origins and Characteristics of Oolong Tea

Most tea lovers are familiar with black, green and white teas. But oolong remains far less known, despite belonging to exactly the same family and coming from the same plant: Camellia sinensis.

Oolong: why is it sometimes called blue tea?

The name "blue tea" refers to the colour of the leaves during infusion, not the colour of the liquor itself. It should not be confused with butterfly pea flower infusion, which is made from a plant in the Fabaceae family and has no relation whatsoever to the tea plant. Butterfly pea flowers brew into a striking deep blue liquor.

Where does oolong tea come from?

Oolong tea originated in China, in the Fujian region. Its cultivation later flourished in Taiwan. Today, around thirty countries produce oolong teas, including India, Vietnam and Malawi.

What sets oolong apart from other teas?

What makes oolong unique is the semi-oxidation of its leaves. Oxidation levels vary between 10 and 80%, placing oolong firmly between green tea (no oxidation) and black tea (fully oxidized leaves). Oolong is made from the larger, more mature leaves of the plant, which are lower in tannins and caffeine. The combination of terroir, leaf selection, oxidation level and rolling technique gives oolong teas a remarkably broad flavour palette.

Oolong Tea: From Plant to Cup

Like all teas, oolong goes through several stages of processing.

• Withering of the leaves for one to four hours.
• Oxidation, for a variable length of time. This crucial step unlocks the tea's aromatic potential.
• Firing: the leaves are heated to 200 °C to halt oxidation.
• Rolling the leaves into pearls, twists, or simply crumpled forms.
• A final drying at 100 °C to stabilise the tea by removing residual moisture.
• Packaging, in tea bags or loose-leaf caddies.

Each producing country has its own oxidation technique. In China, oxidation is light, between 10 and 25%: only the leaf edges turn brown, while the centre stays green. In Taiwan, oolong is oxidized between 60 and 80%, with the entire leaf changing colour.

Brewing and Tasting Oolong Teas

Now it's time to enjoy the taste, the fragrance and the benefits of a brewed cup of oolong. Let tea time begin.

How to Brew Oolong Tea

Use 12 grams of leaves per litre of water, or about 3 grams per cup. Steep for 1 to 7 minutes, depending on your preference. The ideal water temperature is 80 °C. Boiling water is best avoided, as it can flatten the flavour and diminish the tea's beneficial compounds. Multiple infusions are entirely possible with oolong, each one revealing a slightly different set of notes. In China, oolong is traditionally brewed in a white gaiwan, so the colour of the liquor can be fully appreciated.

Flavour and Aroma

Oolong brews into a smooth, virtually bitter-free liquor. Flavours and aromas vary with the terroir, the degree of oxidation and the roasting method.

• A lightly oxidized oolong leans toward green tea in character, with floral notes reminiscent of jasmine, orchid, lilac or peony. The vegetal base can give way to indulgent, sweet or even buttery aromas, sometimes with hints of coconut or vanilla.
• A medium-oxidized oolong opens up into a cup with dominant notes of fruit, honey and spice.
• A heavily oxidized oolong comes close to black tea, with woody, toasty notes evoking warm chestnuts or hazelnuts. Ripe or candied fruit often comes through (prune, red berries, grape), and the amber liquor can carry a gentle honeyed finish.

Oolong Tea: Any Health Benefits?

Sitting down with a cup of oolong is also a small act of self-care. Beyond its naturally low caffeine content, oolong releases cis-jasmone and methyl cis-jasmonate during infusion. These compounds, which carry that characteristic soft jasmine scent, are thought to have a positive effect on anxiety and sleep.

Oolong: A Few Teas Worth Knowing

New to oolong varieties? Here is a short list of some well-known and widely enjoyed infusions.

• Milky Oolong: its lightly oxidized leaves are placed above warm milk during processing. The Milky Oolong absorbs that creamy, milky fragrance and releases it gently into your cup.
• Tie Guan Yin: China's most iconic traditional oolong, with its distinctly floral infusion.
• Bao Zhong: a classic Taiwanese oolong, delicately scented with jasmine.

The world of oolong holds plenty of surprises. Curious to explore the colours and aromas of a Chinese or Taiwanese oolong? Browse loose-leaf and packaged options in our oolong tea selection.