Oolong
Partially oxidized Chinese and Taiwanese tea, from about 10% to 80% oxidation, made by repeatedly bruising leaves before stopping oxidation with heat.
Definition
Oolong (wulong, also called qing cha) sits between green and black tea. After withering, the leaves are tossed or shaken in bamboo baskets or drums, a step called yaoqing. This bruises the leaf edges and lets controlled oxidation start. When the producer judges the leaf ready, it is heated to stop oxidation, then rolled and dried. Many oolongs are roasted afterward. Oxidation level runs from about 10-20% in green-style Taiwanese high mountain oolong and modern Tieguanyin to 60-70% or more in Oriental Beauty. Roasting adds a second axis: an unroasted, lightly oxidized oolong tastes floral and buttery, while a heavily roasted one tastes of toast, stone fruit and minerals. The four main producing areas are the Wuyi Mountains in northern Fujian (rock teas such as Da Hong Pao), Anxi in southern Fujian (Tieguanyin), the Phoenix Mountains in Guangdong (Dancong), and Taiwan (Dong Ding, high mountain oolong, Oriental Beauty). Leaf shape follows region: Wuyi and Dancong leaves are twisted strips, while Anxi and most Taiwanese oolongs are rolled into tight balls.
In Depth
Brew at 90-100°C (194-212°F). Oolong rewards gongfu brewing: 5-7 g in a 100-120 ml gaiwan or teapot, a quick rinse, then infusions starting at 15-25 seconds and lengthening each round. Good rolled oolongs give 6-10 infusions. Western style, use about 3 g per 250 ml for 3-5 minutes.
Caffeine typically falls between green and black tea, roughly 30-55 mg per 240 ml, though it varies more with brewing ratio than with oxidation.
Rolled balls need space to open: fill a vessel no more than one-quarter with dry leaf. Lightly oxidized, unroasted oolongs lose their floral aroma within a year and benefit from sealed storage. Heavily roasted oolongs are stable and are often rested a few months after roasting so the charcoal edge (huo wei) fades.
See Also
- Wuyi Rock Tea
- Taiwanese Oolong
- Gongfu Tea Brewing