Oolong Tea

What is Oolong tea? Discover the secret of the Black Dragon

Definition and names

Oolong tea, also known as blue tea or wulong tea, is a unique type of tea that sits between green and black tea in terms of oxidation. The term "Oolong" comes from the Chinese "Wu Long", meaning black dragon, a poetic reference to the twisted shape of the leaves after processing.

This semi-fermented tea offers an unparalleled aromatic palette, ranging from light floral notes to more pronounced roasted aromas, depending on its degree of oxidation and origin. The theine present in this tea contributes to its stimulating properties.

Geographical origin

The main tea-producing regions for Oolong are China and Taiwan. In China, the Fujian province and Guangdong are particularly renowned for their exceptional Oolongs. In Taiwan, formerly known as Formosa, oolong production has developed to become a true local specialty, with famous varieties such as Dong Ding and Baozhong. Each region produces teas with varying theine profiles.

A semi-fermented tea 

What distinguishes Oolong tea from other types of tea is its semi-fermentation process. After harvesting, the tea leaves undergo partial oxidation, which is stopped at a precise moment determined by the tea master. This unique process results in a product with an oxidation rate generally varying between 10% and 70%, thus offering a wide diversity of flavors.

History and Origins of Oolong Tea

Origins in China

The history of Oolong tea dates back to the Song dynasty (960-1279) in China. According to Chinese legend, its name comes from a hunter named Wu Liang (later pronounced Oolong) who, distracted by a deer, forgot his basket of freshly picked tea. When he returned to get it, the leaves had begun to oxidize, giving birth to this new type of tea. Over the dynasties, the production technique was refined, making Oolong tea a prized beverage of emperors, appreciated for its delicate fragrances and theine content.

Introduction to Taiwan

Oolong tea was introduced to Taiwan in the 19th century, when Chinese immigrants from Fujian province brought tea plants and their production techniques with them. The island's unique climate and topography proved ideal for tea cultivation. Over time, Taiwanese producers developed their own varieties and production methods, giving rise to Oolongs renowned worldwide for their distinctive nuances and balanced theine content.

The main categories of Oolong tea

Among the main varieties of Oolong tea, we find:

• Tie Guan Yin: Originally from Anxi in Fujian, this tea is known for its floral notes and delicate taste.
• Da Hong Pao: A Wuyi Mountains Oolong, famous for its complex aromas and pronounced roasting.
• Dong Ding: A Taiwanese Oolong renowned for its balance between vegetal and roasted notes.
• Baozhong: A lightly oxidized Taiwanese Oolong with fresh, floral notes.
• Dan Cong: Originally from Taiwan, each Dan Cong is known for mimicking a specific aroma (orchid, honey, etc.).

Preparation and Tasting of Oolong Tea

How to properly prepare Oolong tea?

To prepare an excellent Oolong tea:

1. Use quality water, heated between 80°C and 90°C depending on the type of Oolong.
2. Use about 3-5g of tea per 200ml of water.
3. Steep for 1 to 3 minutes for the first infusion.
4. The leaves can be re-steeped several times, slightly increasing the steeping time each time.

Tasting techniques

To fully appreciate your Oolong tea:

• Observe the color of the infusion and the unfurling of the leaves.
• Smell the fragrances emanating from the cup.
• Taste in small sips, allowing the tea to permeate your palate.
• Note the evolution of flavors over multiple infusions.

Recipe: Oolong tea-flavored crepes

Incorporate brewed Oolong tea into your crepe batter for an original touch. Use a lightly oxidized Oolong for delicate floral notes that will pair perfectly with fresh fruits or honey. The theine will add a slightly stimulating touch to this dessert.

Comparison and Selection of Oolong Tea

Various names and types

When choosing an Oolong tea, you may encounter various names:

• Chinese Oolong: Often more full-bodied and complex (e.g., Da Hong Pao, Tie Guan Yin)
• Taiwanese Oolong: Generally more floral and light (e.g., Dong Ding, Baozhong)
• Roasted Oolong: With more pronounced notes of hazelnut and caramel
• Green Oolong: Lightly oxidized, with fresh and vegetal aromas

Finding your way through our range of Oolong teas

Our selection of Oolong teas includes:

• Oolongs from different origins (China, Taiwan)
• Various oxidation levels to suit all tastes
• Formats suitable for all needs (loose leaf, tea bags, discovery boxes)

How Oolong Tea is Made

Production process

The production of Oolong tea is a complex art that includes several steps:

1. Harvesting: The leaves are carefully selected, usually by hand.
2. Withering: The leaves are exposed to the sun or air to reduce their water content.
3. Agitation: The leaves are shaken to initiate oxidation.
4. Oxidation: This step is closely monitored and stopped at the desired moment.
5. Fixation: Oxidation is stopped by heating.
6. Rolling: The leaves are rolled to give them their characteristic shape.
7. Drying: The leaves are dried to stop any enzymatic process.
8. Roasting (optional): Some Oolongs undergo roasting to develop deeper fragrances.

Different levels of oxidation

The oxidation level of Oolong tea can vary considerably, directly influencing its flavor profile and theine content:

• Lightly oxidized Oolongs (10-30%) have more vegetal and floral nuances.
• Moderately oxidized Oolongs (40-60%) develop fruity notes and a more pronounced body.
• Heavily oxidized Oolongs (60-70%) have a more woody and roasted touch.

Characteristics and Benefits of Oolong Tea

Main characteristics

Oolong tea is distinguished by:

• Appearance: Twisted or ball-shaped leaves, dark green to brown in color depending on oxidation.
• Aroma: Complex, ranging from floral to fruity, with sometimes woody or roasted notes.
• Taste: Balanced, combining the freshness of green tea and the depth of black tea.

Health benefits

Oolong tea is recognized for its numerous health benefits:

• Rich in antioxidants: The polyphenols present in Oolong tea help fight oxidative stress.
• Metabolism support: Studies have shown that this product can help increase basal metabolism, partly due to its theine content.
• Aids digestion: It promotes good digestion and can relieve intestinal discomfort.
• Relaxing effects: The L-theanine present in Oolong tea has relaxing properties, counterbalancing the stimulating effects of theine.

Is Oolong tea a fat-burner and slimming aid? 

Oolong tea has often been praised for its slimming properties. Studies have shown that it can indeed contribute to weight loss by stimulating metabolism and promoting fat burning. Theine plays a role in these effects. However, it's important to note that these effects are modest and that Oolong tea should not be considered a substitute for a balanced diet and physical exercise.