Oolong tea is a type of tea that falls somewhere between green and black tea in terms of oxidation. Oolong tea is partially oxidized, which gives it a unique flavor profile that can range from floral and fruity to woody and earthy.
Oolong tea is traditionally produced in China and Taiwan, but it is also grown and produced in other regions of the world. The processing methods used to produce oolong tea can vary depending on the region, but generally involve withering, rolling, oxidation, and firing.
The flavor and aroma of oolong tea can vary widely depending on the specific variety and processing method used. Some popular varieties of oolong tea include Tie Guan Yin, which has a floral and fruity flavor, and Da Hong Pao, which has a complex, smoky flavor. Other popular oolong teas include Ali Shan, Oriental Beauty, and Phoenix Dan Cong.
Oolong teas range from 15-80% oxidation. Oxidation refers to the process of exposing tea leaves to oxygen in order to dry and darken them. One method of oxidation is to let the leaves wither in the hot sun before processing.
Some oolongs are roasted while others may be roasted over an open fire, tumble dried to bring out floral qualities, or baked in bamboo baskets. Oolong teas are highly revered for their exquisite flavor, engaging aroma, and elaborate processing.