What is your favorite tea type? For many, the answer is — oolong! However, what is oolong tea? Furthermore, what makes oolong so popular and delicious? Perhaps it's the multidimensionality – the variety within this single tea category. For example, a lightly oxidized oolong resembles green tea. On the other hand, a deeper oxidized, dark-roasted oolong resembles black tea. Nevertheless, it is neither. It is in between and one of a kind.
Briefly, What Is Oolong Tea?
Qiu Yuan (Chio Jen), Tang dynasty poet.
Oolong tea has been crafted for several centuries, with origins tracing back to Fujian during the Ming dynasty.
From Chinese, oolong translates as "Black Dragon". It is a partially oxidized tea, sitting between green tea and black tea.
The processing involves withering, bruising, fixation, rolling, and firing. The resulting oxidation amount depends on the desired finish of the tea. For example, this can be a lightly fermented oolong tea, like delicate-tasting green tea. Or one that is almost fully fermented, like dark, bold-flavored black teas.
Today the areas which are most famous for producing oolong are Fujian and Guangdong in China, and Taiwan.
Best Oolong Tea: The 5 Most Popular Oolong Teas
- Milk Oolong Surely, almost everyone somewhat acquainted with oolongs has heard about this magical tea — Milk Oolong. Well, of course, the name sounds so intriguing. Undoubtedly, it's so sweet and creamy. Furthermore, many legends claim that this type of oolong tea is steamed in the sweet, creamy milk of Taiwan’s finest grass-fed cows. Nope. The name comes from its naturally creamy aroma, produced by the Jin Xuan cultivar, not from actual milk. Some commercial versions, however, use added flavoring. The result is a fresh, floral oolong tea with a creamy mouthfeel and of milk-like aroma. Indeed, if done right, this tea has no comparison. However, beware of artificially flavored milk oolong. This tea, in particular, is especially acclaimed in Taiwan, where the farmers have perfected its processing techniques. Read more.
- Dong Ding Oolong, also known as Frozen Summit Oolong tea. Surely, this is yet another very popular lightly oxidized oolong coming from Taiwan. It grows at altitudes of 600-1000 meters, producing a strong, easily recognizable taste with a delectably sweet aftertaste.
- Tie Guan Yin is also popularly known as Iron Goddess. In fact, there are two versions of this tea — a heavily roasted one prevailing in Taiwan, and a lightly roasted one from Anxi Province in China. Read more.
- Da Hong Pao, otherwise known as Big Red Robe Wuyi Oolong is one of the famous Wuyi Rock Teas (Yancha) from Fujian, is known for its rich, roasted flavor and mineral ‘Rock Rhyme’ (Yan Yun). Being one of our absolute favorites, this tea is exactly what it sounds like — a comforting, big red robe of delicious, sweet, roasted flavor and an unmistakable mineral taste. Undoubtedly, many of China’s poets have tried describing this magical quality it possesses — the rock rhyme or yan yun. In short, it is the gracefulness of this Wuyi oolong tea. Furthermore, there is an elegant connection between all of the tea’s qualities. We tried writing about it too; however, the best way to understand what we’re talking about is to taste it for yourself.
- Duck Shit Oolong, otherwise known as Ya Shi Xiang Dan Cong Oolong. Honestly, we think the name alone makes this tea deserving of a taste! Not to mention, it is one of the most popular teas from the famous Dan Cong Oolong family, where each tea mimics a particular flower. Duck Shit oolong tea, thankfully, doesn’t mimic what it sounds like. On the contrary, a tea farmer who discovered this incredible aromatic tea invented the story to trick people into thinking the new taste was due to the ducks' droppings he used to fertilize the soil, so others wouldn’t steal his cultivar. Read more about this fun legend and the delicious tea that came from it here.
Choosing The Right Teaware For Your Oolong
If you wish to drink your oolong tea Gong Fu style, we recommend using a gaiwan or one of these teapots:
For Lightly Oxidized Oolongs:
- Round or tall teapots with thin walls
Undoubtedly, round teapots are perfect for rounding out and mellowing teas, making them sweeter. They also ensure that rolled oolongs have enough room to expand.
For Deeper Oxidized Oolongs:
- Flat teapots and teapots with thick walls
More oxidized teas often require longer brewing times and higher temperatures. We want to use a teapot with good heat retention, in which tea leaves can rest at the bottom, releasing all their best qualities.