About Oolongs

For whatever reason, I’ve always had an affinity for Oolong Tea. Perhaps it’s the name, tradition or maybe the aroma of them…who knows. Falling between green Tea and black Tea, Oolongs are beginning to find a following in the west as it has had in the east for a long time.

Oolong Teas are partially oxidized Teas and while of the same species of plant, Camellia Sinensis, the method of processing is what sets them apart. They are sometimes referred to as ‘blue’ or ‘blue-green’ Teas and traditionally have been grown in Taiwan and China, although they are produced in other countries now as well. The name Oolong is sometimes translated as black dragon, possibly in reference to the long, black leaves, although there are variations of the name such as ‘wulong’, so called for the name of the discoverer or ‘wuyi’ for the mountain it is thought to have originated from. Whichever variation you like, Oolong Teas should definitely be on your ‘to try’ list.

The first type of Oolong tea is the dark, open leafed variety, which is the traditional type. This Tea is produced by withering, or drying, the leaves in the sun for a time and then continued indoors in bamboo baskets. During this process, the leaves are shaken or ‘rattled’ every two hours to bruise the leaves and further the oxidation process. When the oxidation level has reached 70%, the leaves are heated in a panning machine to stop the oxidation process and then dried in ovens. Dark Oolongs steep to a pale, amber liquor and have a soft fruitiness to them, such as apricot or peach. Dark Oolongs can be infused several times bringing about subtle variations in the Tea.

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The other type of Oolong is the balled or rolled variety. This is an even less oxidized version and greener appearing Tea. Balled Oolongs are withered and rattled similar to the darker variety but only until the oxidation level reaches 30%. They are then heated in the panning machine for 5 to 10 minutes to halt the oxidation process and dried. After resting overnight, the difference in production is evident. Approximately 20 pounds of the Tea is placed in a large cloth bag and tightened, then placed in a rolling machine to compress and bruise the leaves. Once completed, the Tea is removed from the bag, separated and then placed in another bag and the process is repeated. This will happen at least 36 times and as many as 60 resulting in rough green pellets. After the rolling process is finished, the Tea is dried again. Balled Oolongs yield a pale amber-green liquor that is perhaps bolder than the darker variety with a fragrant aroma. These also can be re-steeped several times.

While Oolongs can be gently infused with other essences such as Ginseng or Jasmine, which add a very pleasant aroma to the leaves and infusion, many oolongs are left simply unadorned. This allows their true essence to be brought to the fore.

If you are looking for a Tea that falls ‘in between’, try an Oolong. These Teas will not disappoint.



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