Oolong sits between green tea and black tea. It's a partly oxidised tea from China and Taiwan, and depending on how it's made it can taste light, floral and creamy, or dark, toasty and rich. Here's where oolong comes from, how it's made, the main styles to look out for, and how to brew it at home.
What is oolong tea?
All true tea, whether green, black or oolong, comes from the same plant, Camellia sinensis. What makes each one different is how the leaves are processed, and above all how much they're allowed to oxidise (turn darker as they react with the air).
Green tea is heated soon after picking, so it barely oxidises. Black tea is left to oxidise fully. Oolong is stopped part of the way, somewhere between roughly 15% and 75% depending on the style. That's why you'll sometimes see it called a "semi-oxidised" tea. (Older guides often say "semi-fermented", but it's oxidation, not fermentation.)
Where oolong comes from
Oolong comes from Fujian province in south-east China. Its two classic homes there are the Wuyi Mountains in the north of the province and Anxi county in the south. Guangdong province, just along the coast, and the island of Taiwan are also famous for it. Tea plants and know-how were taken from Fujian to Taiwan, and Taiwanese growers went on to develop styles of their own.
Why is it called "black dragon"?
In Chinese, oolong (wulong) means "black dragon". Nobody knows for certain where the name came from, and there are several stories. One says it describes the dark, long, curling leaves. Another tells of a tea grower called Wu Liang (or Wu Long) who was distracted by a deer while picking tea. By the time he came back to his leaves, they had started to darken, and the tea he made from them tasted wonderful.
How oolong is made
Making oolong takes skill and time. The main steps are:
- Withering: the fresh leaves are spread out, often in the sun and then indoors, so they soften and lose some moisture.
- Tossing or bruising: the leaves are gently shaken or tumbled, then rested, again and again. This bruises their edges and starts the oxidation.
- Oxidation: the tea maker watches the colour and smell of the leaves and decides when they've reached the right point.
- Fixing: the leaves are heated to stop the oxidation.
- Rolling and shaping: the leaves are rolled into tight balls or twisted into long strips.
- Drying and roasting: the tea is dried, and some oolongs are roasted over charcoal or in ovens for a deeper, toasty flavour.
The main styles of oolong
Because the tea maker can change the oxidation, the shape and the roast, oolong is one of the most varied teas there is. A few well-known styles:
- Tieguanyin ("Iron Goddess of Mercy"): from Anxi in southern Fujian, usually rolled into small balls. Modern Tieguanyin is often light and floral; traditional roasted versions are darker and nuttier.
- Da Hong Pao ("Big Red Robe"): a famous "rock tea" from the Wuyi Mountains, made as long twisted leaves with a roasted, mineral character.
- Dancong: from the Phoenix Mountains in Guangdong, known for strong fruity and floral aromas.
- Taiwanese high mountain oolong: grown on mountains such as Alishan, usually lightly oxidised, tightly rolled, creamy and floral.
- Oriental Beauty: a heavily oxidised Taiwanese oolong with white-tipped leaves and a sweet, honey-like taste.
How to brew oolong
Oolong is a great tea for re-steeping: good leaves will give you several cups, and many people think the second or third is the best.
- In a teapot or mug: use about 3g of tea (around two teaspoons of rolled oolong) for a 250ml cup. Use water just off the boil, around 90–95°C, and steep for about 3 minutes. Taste, and add a minute next time if you like it stronger.
- Gongfu style: use more leaf in a small teapot or gaiwan (around 5–7g for 100–150ml) and pour off after short steeps of 20 seconds to a minute, adding a little time with each round.
Lighter, greener oolongs are happy with slightly cooler water; dark, roasted ones like hotter water. Rolled leaves need a little longer on the first steep while they open up. For more tips, see our guides to brewing the perfect cup of loose leaf tea, choosing a tea brewer or infuser and storing loose leaf tea.
Explore more teas
If you enjoy discovering how different teas are made, read our guides to pu-erh tea, the origins of black tea and loose leaf tea vs tea bags.
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