Oolong tea

Oolong sits between green and black tea. The leaves are partially oxidized — anywhere from around 10% to 80% — through a process of withering, gently tossing or bruising, resting, and then heating to lock in the flavour. Many are rolled into tight balls or long twisted strips, and some are roasted over charcoal or in ovens afterwards. Oolong is closely associated with Taiwan and the Fujian and Guangdong provinces of China, with famous styles such as Tie Guan Yin, Da Hong Pao, Dong Ding and Oriental Beauty.

Because oxidation and roasting vary so widely, oolong covers more ground than any other tea family. Lightly oxidized, green-style oolongs are creamy and floral, with notes of orchid, lilac and fresh butter. Darker, roasted oolongs are toasty and mineral, with stone fruit, honey and caramel. Milk oolong is known for its smooth, buttery mouthfeel. Many oolongs change character from one infusion to the next, which is part of the pleasure.

Use water at 85–95°C — the lower end for green, floral oolongs and the upper end for roasted ones. For a Western-style mug, use 2–3 g per 250 ml and steep for 3–5 minutes. Tightly rolled oolongs unfurl as they steep, so give them a roomy infuser.

Oolong also rewards gongfu-style brewing: use more leaf (5–7 g) in a small teapot or gaiwan of about 100–150 ml and pour off short infusions of 20–45 seconds, lengthening each one. A single serving of leaf can give five or more rounds. Browse our selection above for both floral and roasted styles.

Oolong usually lands between green and black tea, commonly cited at around 30–50 mg per cup, though the leaf, oxidation level and brewing method all shift that number. Gongfu sessions with many short infusions spread the caffeine across several small cups.