Of all the different types of tea, Oolongs are probably the most diverse. Within this category, you will find teas that are so different that you wouldn’t think they are the same type. This is a view shared by some in the tea industry, who propose that this category be broken up. However, for now, it remains just one category, and this post will help you understand oolongs.
Although “oolong” is the most common spelling in the American tea industry, these teas are also known as Wulong (the official Mandarin translation) or wu long. Wulong means “Black Dragon” or “Dark Dragon.” One story says it refers to the black snakes that coil around the tea tree’s branches. To reassure children, adults told them they were really little black dragons. Does that sound reassuring to you?!
Another story was about a person named Wu Liang who was picking tea. On the way home, he was distracted by seeing a deer and killing it. Because of this, he forgot to dry his tea. When he remembered it, it had changed color. He was worried that it was spoiled, but because he did not want to be wasteful, he continued to let it dry. After this, he tasted it and was pleasantly surprised by its mellow taste and aromatic fragrance. He made some for his neighbors, and soon his name spread throughout the province. The tea eventually became known as Wu Long tea.
What Makes Oolong Unique: Partial Oxidation
To understand oolongs, you should review our Tea Primer. In that, you will read how all tea comes from the Camellia sinensis plant and how the processing of those leaves determines what type of tea is produced. A very important step in tea processing is oxidation. The presence of oxidation defines black tea. In contrast, green teas are known for having no oxidation. Oolong teas are considered “partially oxidized,” and the extent of that oxidation is what gives you the two main sub-types of oolong tea.
The producers of oolong teas use unique cultivars of the Camellia sinensis plant, which result in the complex, floral fragrances of these teas. There are thought to be hundreds of oolong cultivars. Most are characterized by the ability to impart a unique fragrant aroma to the leaf and cup. Most of the aroma compounds are formed during the prolonged withering (dehydration) process that occurs both indoors and outdoors.
Light Oolongs
- These are teas that undergo 10–30% oxidation.
- They have a slightly sweet floral aroma and flavor.
- If you would like to drink a lighter tea but do not like the grassy notes that are often found in green tea, you will want to try a light oolong.
Dark Oolongs
- These undergo 40–70% oxidation.
- Their flavor is woody, fruity, and they sometimes have roasted or caramelized notes.
The most sought-after oolongs come from Taiwan and China, although they are produced in other countries. Chinese oolongs tend to be identified by the cultivars of the tea plant that are used to produce the tea, as well as the story/myth that has become part of the tea’s identity.
One example is the oolong known as Tie Kuan Yin. There are different legends about the naming of this tea. One is that a poor farmer, Wei, would pass by a temple dedicated to the goddess Kuan Yin (goddess of mercy). The temple’s poor condition saddened him. Because of his devotion to her temple, the goddess appeared to him in a dream and said, “Behind the temple is a treasure that will benefit you & your family for many generations. To realize its true value, you must share it with your neighbors as well.” Mr. Wei looked but only found a scraggly tea bush. He planted and tended it until he could harvest the leaves. When he drank it, he noticed a unique fragrance. He gave shoots of the tea plant to his neighbors, who also grew it to produce this tea. Soon, everyone had heard of this famous tea named after the goddess and the region where it was grown.
The second is the Wang legend, which tells the story of a scholar (Wang) who discovered this tea by accident under the Guanyin rock. He began cultivating it at home and one day decided to offer it to the Qianlong Emperor as a gift. This tea so impressed the Emperor that he wanted to know more about it and where it came from. So, it was decided to name the tea after the place where it was discovered: Guanyin tea.
Taiwan likes to name its oolongs by the process used to produce them, as well as by the characteristics of the final product, rather than by the particular plant cultivar. For example, they may call a tea Tie Kuan Yin, but it might not be made from the same plant cultivar as in China. Rather, they call it this because they use the Tie Kuan Yin processing method and produce a tea with the desired characteristics.
Along the same lines is another method of categorizing oolong teas, whether Chinese or Taiwanese.
Oolong Tea Varieties
Pouchong (Baozhong)
This is a very lightly oxidized tea. That oxidation level is so low that some vendors classify it as green tea. However, the complex flavor and floral notes distinguish it as an oolong.
Jade Oolong
Another lightly oxidized tea with floral characteristics, along with a light green color in the cup. Other names are Tung Ting and Green Dragon.
Amber Oolong
These teas are oxidized to a medium level and often undergo an additional baking step, resulting in an amber-colored cup of tea. Examples are Tie Kuan Yin, Phoenix Mountain and Wuyi Rock Oolong.
Champagne Oolong
This category has the highest level of oxidation, resulting in multicolored leaves and an infusion with rich, honeyed flavors. Look for Bai Hao, Oriental Beauty and White (Silver) Tip oolong.
Aged Oolong
These are oolongs that undergo years of careful storage and gentle firing to remove unwanted moisture and develop a complex flavor profile. They are also known as baked oolongs.
Although our selection of oolongs at Tea Journeys is not large, we have excellent examples of both light and dark oolongs. In the lightly oxidized category, we have a Jade Oolong and a Milk Oolong. Both are Taiwanese oolongs. The Milk Oolong is named for its creamy, buttery flavor and aroma that come naturally from a specially developed cultivar developed by the Taiwan Tea Experiment Station in the 1980s.
Because of its popularity, some manufacturers began making oolong tea and adding milk powders, milk extracts and milk flavoring. It is not uncommon for these products to be sold without indicating on the package whether they were added. That is just one reason to buy your teas from a reputable tea supplier such as Tea Journeys.
We also have a Jasmine Jade Oolong, which has been beautifully scented with jasmine blossom in the traditional manner. In appearance and flavor, it is very similar to the classic Jasmine Pearls.
We have one dark oolong — Ancient Beauty from China. Although not as dark as some other more highly oxidized oolongs, it has a complex flavor that re-brews wonderfully.
Have you ever tried oolong teas? If not, we hope you will check them out and let us wow you with deliciousness.