Oolong tea: styles, flavour and brewing

Oolong covers a wide range of teas, from fresh and floral to honeyed, fruity or deeply roasted. They share a method of partial oxidation, with differences in processing giving each style its character. Oolong and wulong are two spellings of the same name; the Chinese classification also calls this group qing cha, 青茶.

Jin Xuan oolong from Alishan, Taiwan.
Photo: Difference engine · CC BY-SA 4.0

Mi Lan Xiang, a variety of Phoenix Dancong oolong.
Photo: Difference engine · CC BY-SA 4.0

How oolong is made

Leaves are withered, then stirred or tossed with resting periods between. Tissue damage encourages enzymatic oxidation and aroma development. Heating, or fixation, substantially reduces enzyme activity before shaping and drying; further roasting may follow.

“Green leaves with red edges” describes a characteristic appearance of some oolongs, not a compulsory test for every finished tea. “Semi-fermented” is an established tea term for partial oxidation here. It does not mean exactly 50% or require microbial fermentation.

Oxidation and roasting are different

Oxidation during fresh-leaf processing and later roasting affect flavour in different ways. A darker colour cannot reveal an exact oxidation percentage.

For fresh floral notes, explore lightly roasted Tieguanyin, Baozhong or Taiwanese high-mountain oolong. Look for nutty and baked notes in descriptions of roasted Dong Ding and Wuyi oolongs. Dancong can offer vivid floral and fruit aromas; Oriental Beauty often has honeyed fruit notes. These are starting points, with variation within each name.

Leaf shape does not tell you how heavily a tea has been roasted. Ball-rolled oolong can be heavily roasted, while oolong with long, twisted leaves can be lightly roasted.

How it differs from other teas

Green tea is heated early to limit oxidation, sometimes after a short spreading stage; “immediately after picking” is not universal. Black tea undergoes more extensive oxidation, conventionally called full oxidation.

Pu-erh is a different group with different processes. Ripe pu-erh undergoes moist piling involving microorganisms; raw pu-erh made from sun-dried material does not undergo that stage during manufacture. Not all pu-erh is wet-piled tea.

Gaiwan or mug

For rolled oolong, start with 4 g per 120 ml at 95 °C. Allow 25–30 seconds from starting to fill to starting to pour. For long twisted leaves, try the same dose for 10–15 seconds; for Dancong, start with 5–10 seconds. Drain every infusion fully. Once the leaves open, taste before automatically lengthening the next steep.

In a mug with a roomy infuser, use 2–3 g per 250 ml at 90–95 °C. Taste after 2 minutes and remove the leaves at your preferred strength. For Dancong, try 2 g and taste after one minute. A mug works for it too.

For bitterness or excessive strength, reduce leaf weight, time or temperature. For weak tea, increase time or temperature. Change one setting at a time. The number of enjoyable infusions depends on the tea and your settings, not just leaf shape.

Questions and answers

Is milk oolong a separate tea type?

No. Jin Xuan can have naturally creamy notes, but “milk oolong” is also sold as flavoured tea. Check the ingredients of the particular product.

Must oolong be rinsed?

No. A quick rinse can help wet tightly rolled leaves, but is optional. It does not guarantee pesticide removal or restore spoiled tea.