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What is Oolong tea

by Kathleen Day
What is Oolong tea?

I remember sitting at a Cafe in town and sipping on their Christmas tea blend and reading the list of ingredients on the label.  I came across the word Oolong tea and had no clue what Oolong meant.  And this is when the beginning of my tea journey started.  After looking up the meaning of Oolong (also spelled Wulong meaning black dragon) I was literally blown away.  How have I been drinking tea all my life and not known that Oolong was one of 6 categories of teas let alone that all 6 types of teas came from the one plant Camellia Sinensis. Oolong, Black, Green, White, Yellow, and Puerh teas all came from the same plant? The next thing I knew I was on a plane to my first world tea convention in Los Angeles to get the full story on this plant called Camellia Sinensis.  And the learning hasn't stopped since.

 

        What is Oolong tea                     
Oolong tea was first developed in Fujian province in China.  It is now produced in other countries, notably Taiwan, where its cultivation is known to also produce high quality Oolong.  Its production emerged over a 1000 years ago during the Tang Dynasty (618-907 AD) but the Oolong tea processing style, as we know it today, stems from a 300 year old tradition.
Oolong tea is referred to as a partially oxidized tea (8-85%), meaning it is neither a green tea which is minimally oxidized (0-8%) nor is it a black tea which is fully oxidized (85-100%).  Oxidation occurs when the leaves are exposed to air and turn brown.
On the left: Dong Ding Oolong from Taiwan, low to medium oxidation, rolled bead shaped leaves and produces a warm floral and nutty flavoured brew. 

On the right: Rou Gui Yan Cha Oolong from Fujian province, China, high oxidation, curly wiry shaped leaves producing a fruity, caramelized warm roasted flavoured brew.

There are two main types of Oolong teas produced in China and Taiwan: teas oxidized between 8-35% which develop sweet floral flavours and those which undergoes 40-85% oxidation with more fruity, woody and roasted notes. The wide range of oxidation in the processing of Oolong teas accounts, to a great extent, for their complex flavour spectrum. 
The leaves are usually formed into one of two distinct styles. Some are rolled into long wiry curly shapes also called strips while others are rolled into small beads.
Choosing an Oolong tea that suits your taste is easy.  If you like a brighter tea, with more floral honey notes, opt for a lighter oxidized Oolong such as an unroasted Dong Ding Oolong or a classic Tie Guan Yin Oolong.  If you like warmer, fruity and roasted notes, choose a darker Oolong that is highly oxidized like a Rou Gui Yan Cha Oolong or a Bai Jingmai Oolong.
And if you are downtown Vernon, come and visit our tea bar and try our teas because there's nothing better than a great cup of tea.
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