Light Oolong

 Oolong Tea

Oolong tea is a category of partially oxidized tea. It falls between fully oxidized black teas and unoxidized green teas. This tea is called "Wulong Cha" in Chinese (乌龙茶), which translates as "Black Dragon." Wu Long is a general term for this category of tea, while the technical/botanical category name is "Blue-Green Tea" (Qing Cha – 青茶).

Farmers make Wulong Cha from particular tea bushes. Until recently, only a few areas mastered the intricate production methods of Oolong Tea. These regions are Fujian and Guangdong in China, and Taiwan. However, you may now find Wu Long Cha produced in various regions worldwide.

Farmers produce these teas from larger, more mature leaves. During processing, they continuously alter the shaking and resting of the leaves. Shaking causes their edges to "bruise". In turn, it brings about partial oxidation that turns leaves brown or red on the outside, while the middle of the leaves stays green.

Bruising the tea leaves is essential for breaking down the cell walls, activating oxidation enzymes, and allowing the polyphenols within the leaves to interact with oxygen.

The amount of oxidation depends on the desired type of tea and, of course, the skill of the tea maker. The result may be a lightly oxidized Oolong tea, similar to a pale, delicate-tasting Green tea. Or one that is almost fully oxidized, such as a dark, bold-flavored Black tea.

Wulong cha is an artisan tea that requires some of the most sophisticated loose-leaf tea production skills. A tea enthusiast might often compare Oolong tea artisans to boutique winemakers.

Oolong Tea vs Green Tea and Oolong Tea vs Black Tea (Hong Cha)

Indeed, many who have tried a lightly oxidized oolong might say they are drinking green tea. On the other hand, those who've had a highly oxidized, roasted Oolong may say they are drinking black tea. In reality, Wulong cha falls in between. 

The main difference with green tea lies in the presence of oxidation. Green tea doesn't undergo an oxidation process and will always be lighter, grassier, and refreshing. Compared with Black Tea, Oolong does not reach the oxidation levels of Hong Cha. If we allow it to continue oxidizing, we will get Black Tea, which is darker and more robust, with characteristic notes of malt and honey.

Types of Wu Long Cha

Wu Long Cha splits into two main categories: 'light Oolong teas' and 'dark Oolong teas'. Experts further classify Oolong by age, region, bush variety, and harvest season, among other factors, as in wine.

Popular varieties of Chinese Oolong tea are as follows:

Tie Guan Yin (铁观音 – Iron Goddess of Mercy) is one of the most challenging Oolong teas to make due to its intricate tossing technique (yaoqing). The result is an incomparable floral aroma typical of TGY teas. This variety of Oolong can be light and more floral, or more heavily roasted with a soothing baked flavor. Two areas produce this tea: Anxi (Southern Fujian, China) and Taiwan. Nowadays, Tie Guan Yin from Anxi tends to be greener and more floral, whereas in Taiwan, more oxidized and deeper-roasted varieties are more common.

Dan Cong (单丛 – Single Bush) – is a family of Oolong teas and their corresponding cultivars. Each type of Dan Cong Oolong exhibits a distinct flavor. There are ten official Dan Cong Oolongs when classified according to aroma type. Ya Shi Xiang (gardenia scent, also known as the famous Duck Shit Oolong) and Mi Lan Xiang (orchid and honey scent) are among the most popular varieties. Dan Cong tea trees grow semi-wildly, with tall, chaotic bushes and trees, in the Phoenix Mountains of Guangdong. Today, Dancong is also cultivated in the Chao'an and Raoping counties of Guangdong. Various fruit gardens often surround the tea gardens, further intensifying their excellent taste. 

Yancha (岩茶 – Cliff Tea), also known as Wuyi Rock Tea – grows in the rocky Wuyi Mountains in the north of Fujian province. They have an unmistakable mineral taste that has inspired many Chinese poets. The most famous Wuyi teas are Da Hong Pao, Shui Xian, Shui Jin Gui, Bei Dou, Rou Gui, Bai Ji Guan, and Tie Luo Han.

Other common types of Wu Long Cha are Taiwanese Oolongs, such as Alishan Oolong, Dong Ding Oolong, and Oriental Beauty Oolong. A common name for these Taiwanese teas is Formosa Oolong, with "Formosa" referring to the island's former name.

To find the best Oolong tea for you, consider whether you prefer refreshing or robust teas and choose accordingly.

What Does Oolong Tea Taste Like?

The flavor possibilities are endless! The lightly roasted Oolong tea has a refreshing, green, floral, and fruity taste. Or creamy and milky like Jin Xuan. Darker oxidized Oolongs taste fruity and roasted, with notes of caramel, nuts, and ripe fruits. Wuyi tea will have a rockier profile, full of minerals and roasted notes. Dan Cong Oolongs are sharp and very fragrant. Each tea is different, so doing a tea tasting is always best.

How To Brew Wulong Cha

Most loose-leaf Oolong brews best at water temperatures of around 195-212ºF (90-100ºC). However, to be sure, you can always check the label or description of the specific tea you're brewing.

Choosing appropriate teaware is important for loose-leaf Wulong cha. For the rolled, large-leaf varieties such as Alishan Oolong, Dong Ding, and Tie Guan Yin, it's best to use a round teapot or gaiwan that provides ample room for expansion. 

On the other hand, Oolongs like Dan Cong and Cliff Tea benefit from either tall or flat teapots. These teas don't require as much time and space to open up. 

If you desire to drink your Wu Long Cha according to the ways of Gong Fu Cha, we suggest using a gaiwan or the following yixing teapot:

 For Light Oolongs:

• Tall and round teapot with thin walls
• Round teapots are perfect for mellowing and rounding out teas, making them sweeter. They also ensure enough room to expand for rolled oolongs.

 For Dark Oolongs:

• Flat teapots with thick walls
• Darker teas require longer brewing; the leaves rest on the bottom, releasing their best qualities.

Lightly oxidized Oolong teas are also exceptionally delicious and refreshing as cold brew tea. 

Oolong Tea Caffeine Content 

Most Oolong teas have mid-range caffeine content. Farmers produce Oolong tea from larger, more mature leaves, which have lower caffeine content than young buds. Many people find that Oolong is a tea that helps you focus – thanks to the natural stimulant in tea, L-theanine. In combination with caffeine, L-theanine provides tea drinkers with focus and calm, creative energy that doesn't transform into the typical coffee jitters. Therefore, being not overly caffeinated, Oolong is still an energizing tea. 

Oolong Tea Processing 

We can divide the production of this tea into the following steps:

1. Withering (Wei Diao – 萎凋) – the tea-maker exposes the leaves to sunlight and/or lets them rest in the shade to remove the excessive moisture. 

2. Bruising or "Making green" (Zuo Qing – 做青 / Yao Qing – 摇青) – alternates shaking and resting the leaves to activate the oxidizing enzymes. In this phase, the leaf edges "bruise." The oxidation amount depends on the tea's desired finish and the producer's skill level. 

3. "Kill green" (Sha Qing – 杀青) – producers halt oxidation by applying high temperatures.

4. Rolling (Rou Nian – 揉捻) – the juices captured in the leaves and responsible for the tea's taste are activated, releasing excessive moisture. Different regions exhibit distinct rolling styles that may vary significantly. Some areas roll their Oolongs into a tight ball, while others twist the leaves. 

5. Roasting (Hong Bei – 烘焙) – farmers roast the tea leaves in multiple cycles, often using special charcoal and varying intensity levels, depending on the oolong style. Indeed, properly roasting tea is an art form of its own right. It is where the taste goes through its final transformation. 

High Mountain Oolong Tea

High Mountain oolongs are a unique tea category prevalent in Taiwan, an island with many high mountain peaks. The local teas come from mountains like Li and Ali. 

Farmers must plant tea fields at elevations of 800m above sea level to qualify as high-mountain tea. Some set the bar at 1,000 m and above.

It's not an easy task to grow tea at high elevations. As the elevation increases, the soil gets rockier, the air becomes colder, and there is less available rainwater due to the gradient of the land. Inevitably, these factors reduce possible crop yield. Growing tea bushes in such conditions can be extremely difficult. The harvest is worth the extra effort for farmers only when it is sufficient to command higher prices.

Overall, high mountain teas have a more complex flavor with less bitterness and a creamier mouthfeel. 

Organic Oolong Tea

If you want organic oolong tea, we recommend going with high-mountain teas. Naturally, the high altitudes eliminate the need for any pesticide (but not fertilizers), as pests don't thrive at such heights. Furthermore, the tea gardens are far from roads and industrial areas with pollutants.

GABA Oolong Tea

Farmers process oolong tea with GABA differently than other teas: once harvested, the leaves are placed into vacuum drums, where the oxygen is removed and replaced with nitrogen, and the tea leaves stock up on GABA. Then, the tea leaves can be further processed into a tea type of choice. However, you will usually find GABA Oolong tea. Drinking this tea usually leaves us feeling calmer and more relaxed than usual. 

What Is Tea with GABA? 

GABA stands for Gamma-Aminobutyric Acid. It's a component directly responsible for regulating muscle tone, calming the nervous system, improving sleep, and balancing mood.

A GABA tea must have at least 150 mg of gamma-aminobutyric acid for every 100 grams of tea leaves. Today, the biggest producers of this tea are in Taiwan, primarily producing GABA oolong tea. 

We can also obtain GABA from regular teas, not just from special GABA-rich teas. The L-theanine found in tea supports the body's production of gamma-aminobutyric acid. Having this component in our bodies is vital for maintaining physical and emotional balance.

Wuyi Tea 

We call teas that grow in the Wuyi Mountains of Fujian Province, China, Wuyi Rock Oolong, Cliff Tea, or Yancha. Wuyi tea is a unique type of Chinese Oolong.

Rock Tea owes its name to the rocky, mountainous area where it grows. Thanks to the soil rich in minerals, it inherits an unmistakable "rocky" taste.

Popular varieties of Wuyi rock tea are Da Hong Pao, Shui Xian, Shui Jin Gui, Bei Dou, Rou Gui, Bai Ji Guan, and Tie Luo Han. It is exceptionally delicious and, at times, rare.

Dancong Oolong

Dancong means "single bush" or "single thicket". The birthplace of this type of Oolong is the Phoenix Mountains of Guangdong, China. But don't expect to see a small tea bush. High-quality Dan Cong Oolong comes from shrubs – shorter trees - making harvesting much harder, as farmers need to climb up the branches. The trees are often wild or semi-wild and are decades old. Older trees with well-developed root systems are called Lao Cong.

Dan Cong Oolongs each exhibit a distinct flavor, making this tea a unique experience. There are currently ten official Dan Cong Oolongs, some of the most popular being Ya Shi Xiang (gardenia scent, also known as the famous Duck Shit Oolong) and Mi Lan Xiang (orchid scent). Various fruit gardens often surround the gardens where this tea grows, which only intensifies their exquisite taste. 

Milk Oolong

Milk Oolong is also known as Jin Xuan. It has a distinctive sweet, milky flavor and aroma. The aroma of Milk Oolong comes from the specific tea bush that farmers grow for this loose leaf tea - Jin Xuan (also referred to as #12). Furthermore, growth at high altitudes and subsequent proper oxidation are crucial for producing a creamy, milky Oolong.

Milk Oolong is so delicious that some might think tea farmers add milk during production. Some tea producers will go as far as to tell you they process the tea with milk. Jin Xuan is never actually made with milk. However, low-quality Milk Oolong usually contains artificial flavors. An easy way to tell if it's authentic Milk Oolong is by the aroma. It shouldn't be an overly intense milk smell but rather a floral scent with very light, faint milky notes. The fragrance of authentic Jin Xuan tea will last for many brews, and the tea soup will leave a creamy aftertaste. On the other hand, the "milky taste" of a fake one will disappear after the first brew. 

Does Oolong Tea Go Bad?

So, how long does tea last? It's true that all tea eventually goes bad. It won't rot or spoil, and it will not cause food poisoning. However, tea past its prime is lifeless and nutritionless.

While green tea has a shelf life of about a year, we have greater leeway with Oolong. You can easily store Oolong teas for a few years if you keep them in a container that doesn't allow any light or air through and in a dry space free of pungent odors. 

Furthermore, Oolongs become unique and highly palatable when we age them. We should keep this tea stored in an airtight container, away from sunlight, for at least three years to age it. The longer we age our wu long cha, the more complex the flavors become. We recommend aging roasted Oolongs versus fresh, greener ones.