Oolong

Oolong is a semi-oxidized tea that can vary depending on the leaf style, level of oxidation, color, and the roasting degree. Falling somewhere between green and black teas, it is one of the most complex varieties regarding production, and it can take on a wide variety of flavors and aromas.

Their color can vary from pale green or yellow to dark orange, while the aromas often include notes of melons, apricots, wood, orchids, or spices. The level of oxidation can vary anywhere from 10-80%. The less oxidized styles resemble green teas, while more oxidized varieties, typically over 50% percent, share more characteristics with black teas.

Oolong originated in China, most probably in the Wuyi Mountains. Although China remains one of the biggest producers, significant amounts of oolong are also cultivated in Taiwan. Traditionally, Taiwanese varieties will be less oxidized. The oolong tea category is broadly categorized into long, strip-style curly oolong tea and small, wrap-curled oolongs.

Lightly-oxidized oolong teas can be paired with lighter dishes and seafood, while darker styles generally go well with smoked or cured meat and desserts.