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OOLONG TEA BRUISED TO VARYING OXIDATIONS
Oolong tea is a partially oxidized tea that sits between green and black, offering a broad spectrum of flavors and aromas through its unique bruising process. Originating mainly in China and Taiwan, it is the most diverse and expressive tea types in the world.
OOLONG TEA FAQs
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Oolong is a partially oxidized tea, positioned between green and black. Its flavor depends on how the leaves are bruised, rolled, and roasted, resulting in profiles that range from floral and creamy to roasty and mineral.
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Yes—moderate caffeine, generally less than black tea but more than green. The level varies by leaf style and brew strength, making oolong a balanced choice.
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Use water around 185–195°F (85–90°C) and steep 2–3 grams per cup for 2–3 minutes. Oolong performs best when re-steeped multiple times, revealing new layers with each infusion.
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We partner with small producers in China and Taiwan, regions known for distinct oolong traditions—from the roasted Wuyi yancha of Fujian to the fragrant high-mountain Tieguanyin and Dancong varieties.
