Oolong tea… not black, not green, and not white either. No, this tea has its own unique properties and its own sublime aroma. It’s a tea that will amaze and astonish you with its scent, but it’s also a tea that has many of the benefits that other types of tea have.
History of Oolong Tea
The origin of Oolong tea itself has various underlying theories. Indeed, it’s unclear how exactly this type of tea came into existence. To allow you to choose which story you find most fascinating, here are some of the most common theories outlined.

According to the Wuyi theory, this tea originates from the eponymous Wuyi mountainous region in China. The story goes that the tea was named after the place in the Wuyi Mountains where the tea was produced for the first time. This theory is supported by poems and stories from the Qing dynasty.

Another theory takes us to a man named Sulong, and you might already see the link with Oolong, who is said to have discovered the tea plant Anxi.

Lastly, there is also the story of another man named Wu Liang (later corrupted to Wu Long and thus to Oolong) who supposedly discovered Oolong tea somewhat by accident. The man was startled by a deer while picking tea leaves. When he decided to return to the tea after some time, it had already oxidized, reaching the oxidation level of Oolong.
What is Oolong Tea?
While many people are familiar with black tea, green tea, and white tea, Oolong tea might sound a bit less known to the ears. Oolong tea can be classified between the previously mentioned types of tea. It’s neither green tea nor black tea, although it is made from the same tea plant, namely the Camellia Sinensis tea plant. What makes Oolong tea different from green and black tea is the oxidation percentage of the tea leaves. For this type of tea, the percentage ranges between 10% and 80%. There is no standard established, meaning Oolong tea that oxidizes less than 50% tends to lean towards the aroma of green tea, while Oolong tea that oxidizes more than 50% is closer in flavor to black tea. One might speak about light and dark Oolong respectively.

The tea is primarily made with slightly older leaves of the tea plant because they contain the right flavors and less tannin. As you can read in the following chapter, making this tea is a time-consuming process. Sometimes some of the steps are repeated several times just to produce the perfect Oolong. Neither time nor effort is spared with this tea.

Within the Oolong type, there are numerous variants, each with a subtle difference in taste. Most of the famous Oolong varieties are still made in China. To name a few:

Da Hong Pao (big red robe). This tea is one of the two Oolong varieties that can bear the label of ‘famous Chinese tea’.
Tie Guan Yin (Iron Goddess of Mercy): one of the most famous Oolong types in the world.
Dong Ding or Tung Ting: A very tasty tea, especially if the tea leaves have been well roasted, giving this tea a nutty flavor.
Shui Jin Gui (Golden Water Turtle)
Tieluohan
Bai Jiguan (White Rooster’s Comb): a light tea made from light, yellowish leaves.
Rougui: a somewhat darker tea with a powerful and spicy aroma.
Shui Xian: a very dark and strong tea.

How is Oolong Tea Made?
Making Oolong tea, referring to the processing process, is a complex and time-consuming task that must be executed with utmost precision to achieve this sublime tea. Here are all the steps in chronological order:

Withering: The freshly plucked leaves are laid out in the open air and sun, allowing them to release some of their moisture. This also softens the leaves so that they do not break during the rolling process. After their time in the sun, the tea leaves are brought indoors to cool down from the heat.
Bruising/Rolling: The leaves are placed into bags and rolled between two stones. This creates the unique shape of Oolong tea. Light bruising allows substances that contribute to Oolong’s unique flavor to be released.
Oxidation: Next begins the oxidation process. The length of time that the tea leaves oxidize depends on the tea master. He or she closely monitors how far the oxidation has progressed and will halt the process when the leaves have reached the desired level of oxidation, which will, of course, influence the flavor.
Roasting: Subsequently, the tea is roasted to stop the enzymes responsible for oxidation. The typical fruity flavor of Oolong tea develops due to the tea being only partially oxidized. The roasting itself also contributes to Oolong’s distinct flavor.
Rolling, Again: The tea is rolled again, giving Oolong tea its unique shape.
Drying: Finally, the tea is dried. It is crucial that the tea is completely dried so that it can be stored properly.

Health Benefits of Oolong Tea
Like many other types of tea, Oolong tea is also endowed with numerous health benefits. So, you don’t only drink this tea for its sublime taste but can also consume it for various other reasons. Let’s list some of the main benefits of this tea:

Reduces the Risk of Heart and Cardiovascular Diseases: Some studies suggest that regular consumption of Oolong tea may be linked to a reduced risk of heart diseases and other cardiovascular conditions.
Anti-inflammatory Properties: Oolong tea has been noted for its anti-inflammatory properties, which can contribute to overall wellness.
Balances Cholesterol Levels: Drinking Oolong tea may help keep cholesterol levels in balance, supporting heart health.
Rich in Antioxidants: Oolong tea is high in antioxidants, which combat free radicals in the body, supporting overall health and potentially slowing down the aging process.
Strengthens Bone Density: Some research suggests that consistent consumption of Oolong tea may be linked to increased bone density, though more studies are needed to confirm this.
Lower Caffeine Content: Compared to its relatives black and green tea, Oolong generally contains less caffeine, making it a suitable option for those looking to limit their caffeine intake.
Promotes Weight Loss: This benefit requires further thorough research. However, the tea can undoubtedly play a vital role as it is a low-calorie beverage.

How to Brew the Perfect Cup of Oolong Tea:

Temperature Control: Ideally, use a temperature-controlled kettle and set it to between 85 and 90 degrees Celsius (185-194°F). If you don’t have a temperature-controlled kettle, bring the water to a boil and then let it cool down to the desired temperature. It’s advisable to use a thermometer to ensure accuracy. Opt for filtered water when possible.
Pre-warm Your Teapot: Before brewing, warm up your ceramic or cast-iron teapot by rinsing it with hot water. This helps to maintain a consistent temperature during the steeping process.
Add Tea: Once your pot is warmed, pour in the heated water. Add your tea bags or fresh tea leaves to the water, using about 2 teaspoons of tea leaves per cup.
Steeping Time: Allow the tea to steep for several minutes. We recommend a steeping time between 2 and 3 minutes.

Remember, the quality of the water, the freshness of the tea leaves, and the steeping time can all impact the taste of your tea. Adjust these variables according to your preference for the perfect cup of Oolong tea.