Oolong Tea

Oolong tea (乌龙茶), often called the “champagne of teas,” is a semi-oxidized tea that captures the best of both green and black teas. With a diverse range of aromas, from floral to roasted, and flavors that evolve with each brew, oolong tea is prized by tea connoisseurs and health seekers alike.

Originating from China’s Fujian and Guangdong provinces, oolong has a special place in Chinese tea ceremonies, traditional medicine, and daily life.

What Is Oolong Tea?

Oolong tea is partially oxidized—more than green tea but less than black tea—creating complex flavors and aromas. Processing steps include withering, tossing, oxidation, fixation, rolling, and drying. The result? A wide spectrum of teas that can be light and floral or dark and roasted.

Famous Types of Chinese Oolong Tea

  • Tie Guan Yin (Iron Goddess of Mercy): A lightly oxidized tea from Anxi, Fujian, with floral aroma and a creamy mouthfeel.
  • Da Hong Pao (Big Red Robe): A heavily roasted Wuyi rock tea with a mineral-rich, bold flavor.
  • Shui Xian: Another Wuyi tea known for its roasted, orchid-like taste.
  • Dan Cong (Phoenix Oolong): From Guangdong, famous for its single-bush floral or fruity varietals.

Each oolong reflects its unique terroir and craftsmanship.

Health Benefits

Oolong tea is renowned for its balance of body and mind benefits:

  • Supports metabolism and may aid weight management
  • Promotes heart health by regulating cholesterol levels
  • Improves digestion and helps reduce bloating
  • Boosts focus with moderate caffeine and calming compounds
  • Antioxidant-rich for skin and cellular protection

Oolong in Traditional Chinese Medicine

According to TCM:

  • Nature: Balanced (slightly warming or cooling, depending on the roast)
  • Taste: Floral, slightly bitter or sweet
  • Meridians affected: Heart, spleen, stomach
  • Best for: Balancing Yin and Yang, aiding digestion, and clearing internal dampness

Light oolongs are better for Yin types; roasted oolongs suit Yang types or colder seasons.

Brewing Tips

  • Water temperature: 85–95°C
  • Steeping time: 1–3 minutes (multiple infusions encouraged!)
  • Gaiwan or Yixing teapot recommended for full flavor
  • Ratio: 1–2 tsp per 150ml water

Oolong is a “living tea”—its flavor transforms with every steep.

Fun Facts

  • The name “oolong” means “black dragon,” possibly referring to the curled shape of the leaves.
  • Oolong tea is traditionally served in Gongfu-style ceremonies for maximum appreciation of aroma and taste.

Oolong tea invites you to slow down and savor the moment. Whether you prefer floral Tie Guan Yin or bold Da Hong Pao, each sip is a journey through Chinese mountains, traditions, and wellness wisdom.