About Oolong Tea

Qualities

Oolongs are a category of tea known for their complex flavors. They are primarily produced in China and Taiwan. Oolongs are only partially oxidized, putting them somewhere between black and green teas on the oxidation scale. Due to variation in processing methods and oxidation levels, oolongs come in a much greater range of flavors than other tea types. Oolong tea can be split into dark and light oolongs, each type with their own unique flavor and aroma. Dark oolongs are oolongs that are heavily oxidized, with 40% to 80% oxidation. They tend to have stronger, earthier flavors similar to those found in black tea. For this reason, dark oolongs are sometimes referred to as black oolongs. Light oolongs, on the other hand, are lightly oxidized at 10% to 30% oxidation. This results in a lighter, more floral flavor and aroma. Light oolongs are sometimes known as green oolongs, due to their similarities to green tea.

Production Methods

Oolong tea is very complicated and time consuming to produce. Not only do many oolongs require unique plant cultivars, but they also require a significant amount of effort and skill to get the oxidation right. The production process often differs from oolong to oolong, but generally the process is as follows.

• After being harvested, the tea leaves are withered in order to reduce their moisture content and make them softer and more pliable.

• Then, the tea leaves may be rolled and allowed to oxidize for a while.

• The tea leaves may be rolled and oxidized several times in the manufacturing process. For some oolongs, a little bit of heat may be applied during the oxidation process. This slows the oxidation without completely stopping it.

• Once the tea leaves have reached the desired level of oxidation, they are then fired. This stops the oxidation process and ensures that the leaves are completely dry