Oolong Tea

Oolong tea falls between green and black tea in terms of oxidation. The leaves are withered, rolled, and partially oxidized, with the level of oxidation varying from 8% to 80%. This variation in oxidation levels results in a diverse range of flavors and aromas, from light and floral to rich and roasted.

Origin: China (particularly Fujian province) and Taiwan
Plant: Camellia sinensis Processing: Partially oxidized

Popular Varieties:

• Tie Guan Yin (Iron Goddess of Mercy): Lightly oxidized with a floral aroma
• Da Hong Pao (Big Red Robe): Heavily oxidized with a deep, roasted flavor
• Dong Ding: Medium oxidation with a smooth, nutty taste
• Oriental Beauty (Bai Hao): Highly oxidized with honey and fruit notes

Flavor Profile: Oolong teas are known for their complex flavor profiles. Lightly oxidized oolongs tend to have floral and fruity notes, while more heavily oxidized varieties can have deep, roasted flavors with hints of honey or wood.

Health Benefits: Oolong tea combines some of the benefits of both green and black teas. Potential health benefits include:

• Aiding in weight management by boosting metabolism
• Improving heart health by potentially lowering cholesterol levels
• Supporting brain function and potentially reducing the risk of cognitive decline
• Possible benefits for dental health and bone strength

Preparation: Oolong tea is often prepared using the traditional Chinese Gongfu method, which involves multiple short steepings. Water temperature can range from 180°F to 200°F (80°C to 93°C), depending on the specific variety. Steeping times can vary from 30 seconds to 5 minutes, again depending on the tea and personal preference.