What Is Chinese Wu Long (Oolong) Tea?
Wu Long (Oolong) is one of the most popular Chinese teas, both in China and abroad. Chinese Wu Long (Oolong) teas are separated into three distinct subcategories:
WuYi YanCha (cliff tea)
Feng Huang Dan Cong (phoenix oolong)
and Anxi Tie Guan Yin
With its multiple growing locations and a wide variety of flavors and aromas, it’s apt to please almost any tea drinker, so that begs the question: What is Chinese Wu Long (Oolong) Tea? This article will break it down in a concise, easy-to-understand, way!
What Does Oolong (Wu Long) Mean?
Wu Long translates to “black dragon” which refers to the dry leaf of the tea that’s twisted and dark from its baking or roasting. But nowadays, not all Wu Long teas are twisted or even heavily roasted. But we’ll get to that later.
Wu Long (Oolong) Tea - The Category Explained
Chinese tea is divided into 6 separate categories:
White
Green
Yellow
Red
Wu Long (Oolong)
Black
Every category of tea comes from the same plant: Camellia Sinensis. But what makes the different categories of tea is simple: different categories just equate different processing. Processing has a lot to do with:
The time the leaf is picked,
How much fermentation the leaves go through,
And other processing steps unique to each category of tea.
The combination of these things influences the flavor of the tea being made. Most teas in a single category have similar flavors because of their similar processing but different styles will taste a bit different.
Wu Long (Oolong) Classification
Wu Long (Oolong) tea is classified as a semi-oxidized or semi-fermented tea which means it goes through a process of fermentation that brings out certain flavors in the leaves. Each subcategory of Oolong has different flavors associated with them, but all technically go through a similar set of processing steps.
Regional specific factors - such as the specific tea plant varietal used, or special finishing steps like roasting – will all greatly change the overall flavor of an Wu Long (Oolong tea.) So much so that you’d probably have a difficult time knowing they’re at all related.
What Makes Oolong Tea Unique?
Chinese Wu Long (Oolong) teas are unique for a variety of reasons.. The first reason is that Oolong teas are separated into 3 distinct subcategories based primarily on the region they are produced.
Yan Cha, from Wu Yi Mountain in Northern Fujian province.
Dan Cong, from Feng Huang (Phoenix Mountains) in Guangdong province.
Tie Guan Yin, from Anxi County, again in Fujian province.
All of which have distinct processing techniques and very distinct flavors and aromas.
Secondly, Wu Longs (Oolongs) has a long and important history in China, one filled with lore, culture, and economics/trade making it important within tea culture.
And third, Oolong is probably the most adored category of tea by tea connoisseurs. This is because it holds some amazing flavors and growing locations, and it It even sells for ridiculous prices.
Is it WuLong or Oolong?
You often see two spellings of this category of tea, most often it’ll be written as oolong. But in Chinese languages, it’s pronounced as “woo long” – you can even see that it’s broken up into two syllables (Wu Long) which is how it’s pronounced in Chinese languages.
Wu Long means the same thing as Oolong, it’s just more accurate when it comes to pronunciation - and it’s why on the Ooika website we always write out "Wu Long (Oolong)” to be as accurate as possible.
Sub-Categories of Chinese Wu Long Tea
Multiple areas in China produce different styles of Wu Long (oolong) tea, and these subcategories of oolong all go through a similar style of processing. But each has some unique characteristics that make the oolong from each area distinct. The differences in taste and aroma come from:
The growing locations,
Specifical tea plant varietals (cultivar),
And additional processing steps.
While each of the subcategories of tea is all considered Wu Long (Oolong) you’d have a hard time knowing from taste alone that they’re all the same category of tea. But no worries, we’ll clear that all up for you.
Wuyi Yancha
WuYi Yancha (also known as rock tea, rock oolong, or cliff tea) is grown in China’s Fujian Province. These teas are characterized by their:
Rocky growing location (which imparts a nice minerality to the flavor)
Distinct varietals of the tea plant that yield different flavors and aromas
And a signature roasting step (which complements the rocky taste)
Some of the most famous Chinese Oolong teas are Wuyi Yancha such as:
Da Hong Pao (Big Red Robe)
RouGui (Cinnamon Fragrance)
Shui Xian (Narcissus)
Feng Huang Dancong
Feng Huang Dancong (said “Dahn-song) is also called Phoenix Wulong or Phoenix Dancong. These oolongs are grown in Guangdong Province, and they’re known for being a bit more tannic (astringent, drying) and more fruity/floral than other categories of Chinese oolong.
They’re prized for (and often named after) their amazing, specific aromas or cultivars. Some of the most unique flavors within Chinese tea are found within Dancong. Tea trees have been cultivated and cared for here for hundreds of years while the growing location for DanCong Oolongs is known for having many trees that are over 200 years old.
Making the teas more complex and flavorful. Popular DanCong varietals include:
Da Wu Ye (Big Dark Leaf)
Bai Ye (White Leaf)
Ya Shi Xiang (Duck Shit Aroma...yes this is a thing. It doesn’t smell or taste like that)
Mi Lan Xiang (Honey Orchid Aroma)
There are many more, but these are probably the ones you’ll see the most
Anxi Tie Guan Yin
Tie Guan Yin is one of the most popular and widely available Chinese Oolong teas from South-Fujian, China. As a varietal and style, it’s flavor profile is a bit different than teas from other regions.
Traditionally, these teas are roasted but in recent years there’s been a trend of making them much more green and floral which is probably what you’ll experience. They’re known for having a slight minerally/metallic, floral taste.
What Does Wu Long (Oolong) Tea Taste Like?
Each subcategory of Chinese oolong has a distinct flavor and aromas profile associated with it.
WuYi Yan Cha Taste
Overall, cliff tea (which is another name for yan cha) is known for its sharp minerality that comes from the rocky soil it grows in. Even more apparent is its deep-roasted flavor. Each varietal of cliff tea will have its nuanced flavor profile, but overall just know that they’re roasted, toasty, and rocky in taste.
Feng Huang Dan Cong Taste
Phoenix oolong (which is another name for Dan Cong) often have a floral or fruity taste, depending on the varietal and they’re a bit more astringent - meaning they can be a little bitter and dry in the mouth.
Just like cliff tea, each specific varietal (cultivar) has its distinct flavor profile. Some teas are almost peachy and stone fruity, while others taste like a sip of wildflower air. Pretty unique and beautiful flavors!
Anxi Tie Guan Yin Taste
Tie Guan Yin is processed in multiple ways. The more traditional method includes more shaking and oxidation during processing which makes the overall flavor a little deeper and new aged Tie Guan Yin tends to be shaken less and is much greener in brighter in flavor.
Both styles are floral but in slightly different ways. New aged Tie Guan Yin tends to focus on aroma more than flavor but it’s bright, crisp, floral, and a bit metallic.
What Does Oolong Tea Smell Like?
With three different Wu Long (Oolong) subcategories and individual terroirs, there’s a big range in aroma, but we can capture a few highlights below!
WuYi Yan Cha Aroma
Aromas will be different depending on the specific varietal of Yan Cha oolong tea, but overall you’ll probably mainly be able to smell the toasty roast of the tea. The rocky note – which smells like minerals and the smell before the rain – is also pretty prominent in cliff tea (Yan Cha) aroma.
Some varietals are more sweet or fruity in aroma, while others are more earthy, blunt, or floral. So many different aromas… It all depends on the exact tea you’re sipping.
Feng Huang Dan Cong Aroma
Phoenix oolongs (another name for Dan Cong teas) are usually named for their aroma. So, as expected, they have amazing aromas. What’s cool is how much variation there is between varietals. Some are subtle – light, airy, sweet. Others are showy – bright, super fruity, or floral.
These are some of the best teas for enjoying the aroma. You’ll notice that a lot of the varietals of DanCong have the word Xiang on the end of them. This just translates to fragrance. The aroma is a big deal for these oolongs!
Anxi Tie Guan Yin Aroma
Tie Guan Yin is processed in a few ways and each has a slightly different taste and aroma. The more traditional processing includes heavier oxidation and heavier roast so this adds a lightly toasted note to the aroma. But overall, the metallic mineral aroma is what’s present with some light floral notes.
New age Tie Guan Yin is less oxidized and greener in taste and aroma so these teas smell more floral and are a bit more bright and crisp.
Terroir – Where is Oolong Tea Grown?
Wu Long (Oolong) tea is grown in multiple Chinese Provinces – Fujian and Guangdong - and it’s also grown on the island of Taiwan
Fujian
Fujian is the Chinese Southeastern most province. Beyond producing amazing tea it’s full of beautiful nature, culture, and history. The province has beautiful, breathtaking nature. WuYi Shan (where cliff teas are grown) is a UNESCO World Heritage Site – a protected area deemed important historically, culturally, and environmentally. What’s amazing is that WuYi Shan is an extremely biodiverse area. Home to many rare and endangered plants and animals.
Wu Yi Yan Cha Terroir
Yan Cha (also known as cliff tea) get most of their flavors from their micro-climates (terroir). Because the soil of WuYi Shan in Fujian is so rocky, there’s a lot of minerality in the resulting teas. Just like most agricultural products, some growing locations produce better teas.
This has a lot to do with specific micro-climates, and how the soil, water, sun, and other growing conditions all come together to contribute to the plants’ well-being and overall taste. Some cliff tea growing areas produce teas that sell for thousands of dollars per kilo.
Anxi Terroir
Tie Guan Yin Teas are grown and harvested in Anxi County which is in Fujian Province. While this area was generally known for producing superb tea, there has been some controversy since 2012, when Greenpeace sampled and revealed that many Tie Guan Yin teas contained high levels of pesticide residue.
While many of these were mass-produced teas, not high-end small-batch teas, it still had a major impact on tea farming and selling in the region. So for now, it’s advised that you look for organic Tie Guan Yin if you are buying it. This will ensure you’re getting tea without those chemicals in them.
Though this controversy has damaged many traditional producers in the region, and lower quality material that is organic is being purchased over higher end, most historically accurate producers who don’t have the “organic” label. Anxi is a bit of a mess right now, and we’re waiting to see if in the future the terroir recovers.
Most tea being sold, especially higher quality ones, are likely to be from lots that are deemed safe. Other high-quality teas grown elsewhere are usually grown with little to no pesticide use. So they’re much less of a worry. All of this is to say that terroir, more traditionally, is now deemed slightly less important than having a clean growing location.
Guangdong
Outside of Yunnan Province in China (home of Pu Er tea), Guangdong contains the highest number of older tea trees (200-600+ years old) So this is a pretty big deal. Older tea trees have deeper roots, allowing them to tap into more soil nutrients. Leaves from older tea trees often yield more complex flavors and aromas.
While the age of a tea tree isn’t the same as terroir, it’s a pretty good indicator of the overall environment, cultivation, and the tea history of an area. Originally, many trees were planted on Feng Huang Shan (Phoenix Mountain) by the She People (a minority group of China). Tea has long been an important part of their culture.
Different villages within the Feng Huang Shan growing region are preferred for their terroirs – the most sought after and important being Wu Dong village. Teas are grown in Wu Dong often have superior flavor and aroma profiles.
Where Else is Oolong Tea Grow?
Oolong is also grown in Taiwan, which is east of Fujian Province. Its history is related to Chinese oolong, but the taste, cultivars, and processing are all a little different. Generally speaking, Taiwanese oolongs are much greener in taste and aroma. They look, smell, and taste significantly different than any of their Chinese cousins.
Popular Oolong Tea Varietals
As mentioned before, Chinese Oolong is an expansive category of tea. So it’s worth taking some time to dive into some of the most popular (or famous) varietals within each of these that you’re likely to see.
Varietal Explained
A varietal is just a specific version of a tea plant. It’s a lot like an apple or tomato at a grocery store. A red delicious is an apple just as much as a Fuji, but both yield completely different textures, aromas, and flavors.
As a result, certain applications of certain varietals are more ideal and the same goes for tea! Different varietals (which are also called cultivars) yield different flavors and aromas when processed. So tea makers use different ones to make different styles of teas.
WuYi Yan Cha Varietals
All Yan Cha will have a minerally, rocky taste and a roast. But each varietal has a different unique note it’s known for.
Da Hong Pao
Also known as Big Red Robe
A blend of 3 different varietals, a nod to its history and importance
Shui Xian (Narcissus)
Most common varietal
Softer texture than other yan cha
Full sustained flavor
Downward flavor profile
Rou Gui (Cassia or Cinnamon)
Slightly spicy
Sharp and upward flavor profile
Qi Lan
Grassy
Floral
Tie Luo Han (Iron Arhat)
Blunter in taste
Earthy
Woody
Huang Guan Yin
Very floral and fragrant
Bright
Ban Tian Yao (Waist halfway to the Sky)
Floral
Spicy
Tannic
Mei Zhan
Deep stone fruit notes
Slight sourness
Shui Jin Gui (Golden Water Turtle)
Slightly fruity
Intense aroma
DanCong Varietals
Bai Ye
Peachy and bright
Da Wu Ye
Wildflower floral
Ya Shi Xiang (Duck Shit)
Floral (like Jasmine flowers, less wildflower)
Mellow
Smooth, buttery texture
Mi Lan Xiang (Honey Orchid Aroma)
Sweet
Floral
Zhi Lan Xiang
Wildflower Floral
Sweet
Light
Ju Duo Zai (Apricot Kernel Fragrance)
Juicy
Fruity
More tannic - drying
Xing Ren Xiang (Almond Fragrance)
Savory
Nutty
Song Zhong
Deeper and earthier in flavor than other varietals
Floral
Ba Xian (Eight Immortals)
Fruity
Balanced
More elegant/fancy aroma and taste
There are so many more styles, but these are probably the ones you’ll see the most. This list also represents a good overview of the vast variety of flavors and aromas Dan Cong Wu Longs have. They’re truly special teas. Every time I have one, I’m amazed that tea can possess these flavors and aromas.
Anxi Tie Guan Yin Varietals
Tie Guan Yin
Floral
Slightly metallic
Huang Jin Gui
Fruity
Juicy
More yellow in appearance
Ben Shan
Fresh
Grassy
floral
Mao Xi (Hairy Crab)
More visible tea hairs on the leaf and in the cup
How is Wu Long (Oolong) Tea Made?
All Wu Long (oolong) tea is processed similarly but each subcategory has some specific steps that make their teas unique. Wu Long (Oolong) is a semi-fermented tea, meaning it’s partially oxidized anywhere from 5%-70%.
Although there is a lot more to fermentation in tea than simple oxidation, which is a topic I covered in the article: what is oxidation in tea?
Fermentation
The word fermentation is often used within Chinese tea, but it’s not what we think of in traditional bacteria fermentation. It refers more to the amount in which enzymes in a leaf have metabolized.
Translation: it just refers to how chemical compounds have changed within the tea leaf and how this has an impact on flavor.
Usually, the more fermented/oxidized tea is, the sweeter and darker it is. More enzymatic metabolism has occurred. But of course, it’s a bit more nuanced than that! Tea makers control this amount of “fermentation” and oxidation to bring out desired flavors and aromas in a tea. Tea makers stop this process when the leaves reach the desired fermentation level. This is the case for most categories of Chinese tea, but because Wu Long (Oolong) is semi-fermented, it lies between other teas in terms of processing and taste.
Why is WuLong Processing Unique?
It relies on a step in the processing called Yao Qing or Lang Qing (搖青 or 浪青) which translates as shaking. In this step, the leaves are skillfully shaken, which facilitates the movement of nutrients and chemicals through the veins of the leaf.
It’s pretty amazing… The nutrients move in a controlled way, influencing the flavor and aroma of the tea. How anyone ever figured this out completely blows my mind. This step also bruised the leaves slightly, which encourages oxidation.
Typical WuLong (Oolong) Processing Steps
Each subcategory is processed slightly differently, so we’ve broken down the descriptions to keep things clear. But essentially, all oolong teas are generally processed with the following steps:
Picking
Withering
Shaking/Oxidation
Kill Green
Rolling/Baking
Roasting
Other Finishing Steps
WuYi YanCha Processing
Picking
First, the leaves are picked. Usually, multiple leaves (3-4) plus the stems are picked – the leaves are plucked off later in the processing.
Withering
The leaves are then spread out to wither/wilt. This process is where moisture begins to leave the leaf and it’s also where oxidation starts to increase.
Yao Qing or Lang Qing (搖青 or 浪青) - Shaking/Oxidation
Once some of the moisture has left the leaves, they’re then skilfully shaken (about 5-8 times in total) throughout the night and into the morning of the following day. During this process, nutrients and chemicals move through the veins of the leaf, altering rates of enzyme metabolism and changing the resulting flavors and aroma.
Sha Qing (殺青) - Kill Green
After this step, the leaves are heated in what’s known as a kill green process. Essentially, when proper heat is applied, remaining enzymes are halted (killed), and the chemical reactions in the leaf stops.
Rolling, Baking, and Stem picking
We’re grouping this as one step, but in reality, these are distinct. Immediately after the leaves are heated, a shape-making process occurs. The leaves are rolled, almost twisting them into shape. The leaves then baked dry. At this point in the processing of Yan Cha, you have what’s called “mao cha” or rough tea. It’s also worth noting that while rolling and shape-making look similar, they are actually distinct steps with different intentions behind them.
The stems are then picked from the tea which is a very labor-intensive process and this usually takes most of the summer.
Roasting
The above processes all happen in the spring when the leaves sprout from the bushes. The final and most significant step of Yancha processing happens much later. After a summer of rest, the finished Mao Cha (or rough, unrefined tea) is roasted.
Usually over charcoal, for about 8-12 hours at a time, anywhere between one to three times. This process gives the tea it’s signature roast toasty flavor profile. The degree of roasting depends on the specific tea made that year. (That’s why some teas are roasted up to 3 times) Roasting is done to enhance flavors apparent in the Mao Cha, and roasting also serves the overall flavor of the tea!
Feng Huang Dancong Processing
Phoenix Oolongs (another name for Feng Huang DanCong) are processed similarly to YanCha but there are some key differences. First, cultivars or varietals are referred to as a single bush (Dan Cong translates to single bush.) Meaning only a certain varietal of leaves is mixed. However, very rarely does that mean the leaves come from an actual single bush or tree - though it can happen.
Picking
First, the leaves are picked. For DanCong only leaves are picked, no buds (unlike other categories – such as green tea – that usually consist of young buds.)
Withering
The leaves are then spread out to wither/wilt for a few hours. Moisture begins to leave the leaf and oxidation starts to increase.
Shaking/Oxidation
Next, after some of the moisture has left the leaves, the leaves are shaken to move different nutrients and chemicals throughout the veins of the leaf. This important step alters the rate of enzyme metabolism - or how quickly chemical reactions in the leaf happen – which changes the flavor and aroma of the tea.
This step is traditionally done by hand but is now often done by machine. The rate of oxidation also increases a little bit, as the leaves are gently bruised in the process. The leaves are shaken up to five times over many hours before moving on to the next step.
Kill Green
After shaking, the leaves are heated in a wok. This step is called Kill Green. When the leaves are heated to a certain temperature, the remaining active enzymes are halted (killed). This stops further chemical reactions from occurring inside of the tea leaf.
Rolling
Right after the leaves are heated the leaves go through a shape-making process. The leaves are rolled into a long twisted shape.
Baking
After shape making occurs, the leaves are baked dry to remove additional moisture content. The DanCong then goes through a refining process where all leaves that may have been too old when picked, as well as any stems, are removed from the tea. This has to be done by hand, so it’s extremely labor-intensive.
Roasting
The final step is roasting which is done over charcoal for upwards of 10 hours. Some teas are roasted multiple times. This depends on the specific tea and what it requires that season to yield the best flavor and aroma. Now you have a finished Dan Cong.
Anxi Tie Guan Yin Processing
Tie Guan Yin has 2 processing styles. One is more traditional – where the fermentation/oxidation steps happen at room temperature. The other is a newer style – where the fermentation/oxidation steps are done with controlled room temperature.
Overall, the processing is the same but these changes in this critical step can transform their flavor.
Picking
First, the leaves are picked - only leaves are picked, no buds. Usually, 3-4 leaves and a stem are picked but they’re removed from the stem later in the processing.
Withering
Lake all other oolongs, the leaves are then spread out to wither/wilt. This process is when oxidation begins to increase and moisture starts to leave the leaf.
Shaking/Oxidation
This is the step that differs between styles. When moisture has started to leave the leaf, they’re then shaken or tumbled. This process moves different nutrients and chemicals through the veins of the leaf changing the rate of chemical reactions happening in the leaf.
Traditionally made Tie Guan yin is made at room temperature (which fluctuates throughout the day) and shaken more than newer styles. The resulting tea is a bit sweeter and more full in taste. Newer styles of Tie Guan Yin are made within a controlled environment, ensuring the temperature doesn’t fluctuate as much. They’re also shaken less, which means they’re less oxidized. The resulting tea is more bright, crisp, and floral.
Kill Green
After shaking, the leaves are heated in a wok during a process called Kill Green. This step stops or kills, and of the remaining active enzymes in the leaf, halting and additional chemical reactions and solidifying the flavor. This step can be done at different times which will influence the specific style being made.
Some teas go through the kill green earlier meaning they’re greener and fresher in taste. But that’s seen with new age, non-traditional, styles of Tie Guan Yin.
Rolling
Directly after the leaves are heated in the kill green process, the leaves are rolled into a half ball shape, which is a signature of Tie Guan Yin. Note: the leaves are still on the stem at this point!
Baking
After shape making occurs, the leaves are baked dry to remove additional moisture.
Final Roasting
Traditional Tie Guan Yin is roasted which gives the tea a pleasant roasted and toasty taste that complements the slightly metallic taste of the tea.
Stem Picking
The final step in Tie Guan Yin processing is the hand-picking of leaves off the stem. This happens after roasting and is quite labor-intensive. You have to be careful not to damage the leaf when twisting it from the stem. Now the tea is done and ready to drink!
Oolong Tea Oxidation
Oxidation (sometimes called fermentation) is an important part of tea processing. Different categories of tea are oxidized at different levels and oxidation affects the flavor of the tea.
Low oxidation means a tea will be brighter and more floral. Higher oxidation means sweeter and deeper.
Green teas are essentially unoxidized and red teas (which are known as “black tea” in the West) are fully oxidized. Wu Long (Oolong) tea falls somewhere in the middle and is considered to be semi-oxidized.
Light oolongs are oxidized anywhere from 5-40% while darker oolongs are oxidized from 60-70%. You’ll notice that Wu Longs typically have the largest breadth in terms of oxidation variance than other categories of tea.
Oolong Tea Benefits
Are there benefits that come along with drinking oolong tea? Well, yes and no.
Look… I’m not a doctor, just a tea nerd so take anything I say with a grain of salt. Tea is healthy and it’s been shown to have many antioxidants with anti-cancer properties. Tea is also known as an antibacterial and antiviral.
But in reality, it’s a beverage and I drink it because I like it. I suggest focusing on taste, aroma, and experience not any of the potential health benefits. Drinking tea isn’t bad for you but it’s also not a medicine.
With that being said, there is some scientific research being done on oolong tea. It suggests that oolong may help with weight loss or obesity prevention. But not all teas are grown or processed equally so there’s no real way to tell how healthy or medicinal the specific tea you’re sipping is. Don’t put too much stock into anything other than the fact that it’s enjoyable.
Oolong Tea FAQ
Does Wu Long (Oolong) Tea Have Caffeine?
Yes, all Wu Long (Oolong) tea contains caffeine. In fact, all tea from the plant Camellia Sinensis contains caffeine. Caffeine-free herbs (such as mint and peppermint) aren’t technically considered tea – they’re called tisanes.
How to Store Wu Long (Oolong) Tea
Oolong tea should be stored in airtight containers. Most tea should be. There are some exceptions (like PuEr) but generally speaking, tea is pretty absorbent meaning it’s best to not store it where it could absorb unwanted flavors or aromas (so don’t store it in your kitchen!) Tea is also sensitive to oxidation. Exposing the leaf to air will make the flavor change pretty quickly and in ways, you don’t want.
Can Wu Long (Oolong) Tea Go Bad?
Wu Long (Oolong) tea can oxidize when exposed to air meaning it’ll change flavor-wise. This doesn’t mean it “goes bad” in any traditional sense but the flavor won’t necessarily stay as intended when it’s exposed to air.
Can Wu Long (Oolong) Tea Be Aged?
Wu Long (Oolong) tea isn’t necessarily processed with aging in mind. Does this mean that you can’t age it? No, but what it does mean is that the flavor will not stay the same as it ages. Some teas, like white tea or PuEr, still have active enzymes that allow for (slow) chemical changes to continue in the tea leaf as it ages.
But Wu Long (Oolong) have their enzymes killed during the kill green step of processing meaning they’ll only oxidize when aged. The flavor of the original tea will change. Some people love the taste of older or aged oolong which is fine! Just know that the flavor will change and not be fully reminiscent of the teas original flavor. It’s sometimes fun to try the same kind of tea, new and aged, to taste the difference.
Is Oolong Tea the Same as Black Tea?
No. Wu Long (Oolong) tea is not the same tea as black tea. Actually, in Chinese tea, black tea is called hong cha – red tea. These teas are an entirely different category of Chinese tea. Wu Long (Oolong) teas are semi-fermented/semi-oxidized and red teas are fully-fermented/fully-oxidized meaning they’re sweeter and deeper (and often less complex) than oolong teas.
How to Brew Oolong Tea
Wu Long (Oolong) tea is a pretty powerful stuff. It can get quite bitter and strong so it takes a little more skill to brew. But that shouldn’t stop you from drinking it. When it comes down to it, the taste is subjective - some people like their tea strong and other people like their tea light. Wu Long (Oolong) teas are all designed with a more traditional way of brewing in mind. Which is called the gongfu method. Historically, the Chaozhou area in Guangdong (where Dancong oolongs are from) is where this traditional brewing method originated.
So it’s safe to say that these teas are best when brewed this way and if you’ve never brewed this way, follow our brewing guide here.
Trust me! Your tea will taste so much better. Anyhow, below are a few ways to brew oolong tea.
Western Style
Western-style is a super simple way to brew oolong tea but it uses high water to tea ratio (lots of water, a small amount of tea), so the flavor is a little diluted. It’s still really tasty, but I recommend brewing oolong the traditional way. To make tea in the Western Style:
Weigh out about 3-5 grams of loose leaf oolong (more leaf equals stronger tea) and place it into a teapot.
Fill with the teapot boiling water (212° or 100°C)
Brew 4-5 minutes, then pour.
To Rebrew, add boiling water and brew another 3-5 minutes.
How to Brew White Tea with a Gai Wan (the Traditional “Gong Fu” Method)
The absolute best way to brew oolong tea is with a Gaiwan. (Trust me) This method developed around oolong teas in China. If you’ve never used (or even heard of!) a Gaiwan before, no worries – Check out the guide, How to Brew Tea in a Gaiwan, here. This traditional method uses a high leaf-to-water ratio, which makes the brews much more concentrated.
This brewing method is also called Gong Fu Cha which means: “Brewing Tea with Skill.” Here’s how to brew this way:
What you will need:
Sharing pitcher (known as Gong Dao Bei)
7-8 grams of oolong tea
A cup to drink the tea
How to brew:
Weigh out the oolong and place in Gaiwan
Rinse tea with hot water and discard
Fill your Gaiwan with boiling water (212°F) (that’s 50ml for a standard gaiwan)
Brew for 3-5 seconds, then pour into your sharing pitcher
Repeat this process to re-brew (you can rebrew 10 or more times)
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