1. Oolong teas can carry the characteristics of both green teas and black teas.

In the tea world there is a process called oxidation. The presence or lack of this process helps determine whether the producer has created a green tea (no intentional oxidation) or a black tea (full oxidation). But oolong teas are somewhere in between! This means that they could be more like a green tea or more like a black tea, depending on how heavily they’ve been oxidised. This makes oolong tea an incredibly complex category of tea, carrying all sorts of varieties that can look completely different from each other! Check out Wenshan Baozhong vs. Da Hong Pao. See the colour difference? There are also some oolongs that sit around the 50% mark of oxidation, perfectly balanced in between green and black designations. The popular Iron Goddess of Mercy is a great example of this.

2. Oolong tea originated in Fujian Province, China.

There are three separate theories that indicate the origins of oolong tea. Nonetheless, they all agree on one thing: Oolong tea originated in Fujian Province, China. The Tribute Tea Theory This theory claims that oolongs are derived from a type of tribute tea called Dragon Phoenix Cake. The tea was originally produced in the Beiyuan Tea Gardens in Wuyi. When cake tea was largely abandoned and loose leaf tea became the standard for tributes, “oolong” was given as a name for the dark, twisted leaves. The Anxi Theory Oolong was first created within Anxi County in Fujian Province by a man who became distracted and allowed his tea leaves to oxidise for far too long. This man’s name was either Wuliang, Sulong, or Wulong, from which oolong tea’s name is derived. The Wuyi Theory The first records of oolong tea date all the way back to the Ming Dynasty (1368 – 1644), in which poems were written about it. These records originated from the Wuyi Mountains in Fujian Province. It is thought that oolong tea was named after the Wuyi Mountains themselves.

3. Oolong is the most popular tea type in Taiwan.

Taiwan loves oolong tea! In fact, it is not just the country’s most popular tea, it is also the most widely produced tea in the country. It is produced all over, however some of the major centres of production are in Nantou County, Chiayi County, Taipei, and the mountains Alishan, Wu She, and Yu Shan. Many more small producers dot the land. Taiwanese teas are very highly regarded, with some of the most famous oolongs coming from Taiwan. These include Tung Ting (Frozen Summit), Dongfang Meiren (Oriental Beauty), Nai Xiang (Milk Oolong), and Baozhong.

4. A number of oolongs are among China’s most famous teas.

Tieguanyin (Iron Goddess of Mercy) is again one of our best examples for its almost universal popularity. It is drunk all over the world and enjoyed widely by all kinds of people. As such, it is also widely produced to cater for demand. However, nearly always appearing on China Famous Tea charts is Da Hong Pao (Big Red Robe). Genuine Mother Bush Da Hong Pao is more expensive than gold and can no longer be produced, as there are only 6 mother bushes in existence and they have been under protection from plucking by the Wuyi Government since 2006. However, Da Hong Pao derived from clones of the mother bush can still be made, and at a much more reasonable price point.

5. There are two distinct styles of oolong tea.

Oolong teas can be further broken up into two distinct groups:

• Ball Rolled (semi or full)
• Strip Oolong (twisted or flat)

Ball rolled oolongs resemble small pebble-like balls and undergo a rolling process during their manufacturing. Some are semi rolled, which means they have a small tail off the side of their main body. Others are fully rolled, meaning no tail is present. This usually indicates higher quality, as the tails have to be plucked off individually by hand. This is a lot of work! Strip oolongs resemble long strips or thin twisted leaves. For the twisted variety, the tea is often taken by a machine or by hand and twisted around and around upon itself until it curls off. Flatter strip oolongs however have little to no twisting, and the leaves are often left broad, or may simply be folded. Semi ball rolled: Tieguanyin Full ball rolled: Tung Ting Twisted strip oolong: Da Hong Pao Flat strip oolong: Fairy Oolong

6. They are frequently appreciated by coffee lovers.

Oolongs, especially darker oolongs, are well known for their dark, rich flavours. This makes them especially attracted to those who have a taste for coffee, who have already developed their palates to these types of flavours. But, there’s also a second reason for this. Did you know that what you’ve typically consumed over your life greatly affects your sense of taste? Coffee is full of strong and full tastes, and drinking it regularly may make a person more attuned to the stronger subtle flavours in coffee, but less sensitive to the lighter, more subtle flavours that lighter tea often offers. For that reason, a coffee lover may not be able to appreciate lighter teas without a bit of training. They may not even be able to distinguish between them at all! Oolongs on the other hand, by being darker and often roasted as well, open up the tea world to these consumers.

7. Some have interesting legends associated with them.

 

8. You can steep most of them over and over again

There’s a secret the big tea companies have been keeping from us – and that’s that you can often steep good quality tea leaves more than once. However, oolong tea gives you a whole new perspective on just how many times you can steep a tea. Twice? Three times? No. Try twenty. There are some oolong teas that, when brewed exactly the right way (especially with the Chinese Gongfu method), can be steeped up to 20 times. Da Hong Pao for example is well known for withstanding around 9 careful steeps before the leaves need to be changed. Oolong teas have a lot of flavour to give. You’ll also often find different flavour notes through the different steeps, allowing you to further explore the tea. By steeping multiple times, you can enjoy this hidden complexity.

9. Oriental Beauty is deliberately bitten by bugs before harvest!

Surely not! But it’s true. Oriental Beauty, or Dongfang Meiren as it’s known in Taiwan, is encouraged to be bitten by the jassid bug before it’s time to harvest the leaf. These tiny bites start the oxidation process off while the leaves are still attached to the bush, creating sweet notes within the tea. So, how did this bizarre processing method come to be? It is thought that a farmer once noticed insects (cicadas) damaging his tea crop. Apparently unperturbed by this development, he picked the crop, processed it, and brought it to market anyway. A merchant then came along, thought it was one of the most delicious teas he had ever had, and paid twice the amount he usually did for the tea. When the farmer came home, he boasted to his neighbours about selling the defective tea for twice as much as usual, who did not believe him. As a result, for a time it was known as “Braggart’s Tea” until a better name was bestowed.

10. They are absolutely delicious

You probably didn’t need to be told that after reading a list like this, but we feel it’s worth saying anyway. This great spectrum of different teas is complex and full of depth. Light grassy vegetal notes mix intoxicatingly with honey, roasty, smoky flavours. Mineral and floral and fruity notes also come to play throughout the whole roster – truly, there’s an oolong to suit everyone. There is even Nai Xiang, or Milk Oolong, which has the smooth flavour and aroma of milky cream along with it. The cast is stunning. Like what you’re hearing? Why not try our special Artisanal Oolong Sampler Box, especially for yourself or for the tea lover in your life. You’ll get a broad range of beautiful oolong teas from China and Taiwan so you can discover the complexity for yourself.