Oolong tea is a traditional Chinese beverage that is made by partially fermenting the leaves of the Camellia sinensis plant. This type of tea has been enjoyed for centuries and is today gaining in popularity due to a variety of health benefits that it can provide. In this post, we will discuss the production process of oolong tea and the types of benefits that it can give drinkers.

To begin with, oolong tea production generally begins with plucking and wilting the tea leaves. Plucking generally consists of picking two leaves and a bud from the Camellia sinensis plant. This process is usually done every five to ten days, depending on the weather conditions and the season. Once the leaves are plucked, they are then wilted. This involves laying the leaves on large bamboo or straw trays or hanging them on lines and exposing them to sunlight and wind. This process helps to soften the leaves and reduce any bitter taste.

Next, the leaves undergo oxidation. During this step, the leaves are spread out and left to lie in the sun. At times, the leaves are shaken in bamboo baskets to accelerate the oxidation process. Oxidation helps to give oolong tea its unique flavor and color.

Once oxidation is complete, the leaves are ready to be dried. This is done by stretching the wet leaves into thin threads and then baking them. The baking process helps to deepen the color and add to the flavor of the oolong tea.

Then the oolong tea leaves are ready to be packaged and purchased by consumers. Oolong tea is generally available in both loose and bagged forms. Loose tea is best used in gaiwan, Japanese teapot, or a French press. Bagged tea is best used in other forms of teaware, such as a teacup or teapot.

There are many benefits of drinking oolong tea. Oolong tea is known to boost metabolism and can aid in weight loss due to its low calorie content. Additionally, it can help prevent the formation of dental plaque and reduce the risk of certain diseases, such as cancer. Oolong tea can also promote relaxation, improve mood and mental alertness, and nourish the skin.

Overall, oolong tea is a beloved beverage in many parts of the world. The production process of oolong tea involves plucking, wilting, oxidation, and drying the leaves of the Camellia sinensis plant. Additionally, oolong tea can have a variety of health benefits, such as improved metabolism, dental plaque prevention, and disease prevention.

Sources:

OolongTea, Tea Research Center. (2020). Oolong Tea. Retrieved from https://oolongtea.org/

Newby, P. (2013). The Health Benefits of Oolong Tea. Retrieved from https://www.tea-and-coffee.com/article/1479/The_Health_Benefits_of_Oolong_Tea/

Pouchong Oolong is a very green (slightly oxidized) Oolong from Taiwan.  

The leaf appearance of Pouchong is green and wavy. Click here to view this product.

It is arguably the greenest Oolong of all. Pouchong brews a very floral cup with melon like fragrance.  It has a lot of the green tea characteristics but does not have the sharp green tea vegetal notes. Its name in Chinese, literally "the wrapped kind", refers to a practice of wrapping the leaves in paper during the drying process that has largely been discontinued due to advancement in tea processing. At its best, Pouchong gives a floral and melon fragrance and has a rich, mild taste.

Brewed Pouchong. 

Pouchong Oolong

What is Oolong Tea

Oolong tea is semi fermented/oxidized tea. The degree of oxidation varies among different types of Oolong. This variation in the oxidation gives Oolong tea unique characters and complexity. Oxidation levels of different Oolong teas can differ greatly. Some are very green with an oxidation level of only 10-15%, while some are very dark at 85%. As a result, the taste profile can range from floral and fragrant to smoky and malty.

You will see (particularly in the infused leaf) that the edges of the leaves are slightly bruised (brownish). The reason for this is that the leaves are lightly bruised to start the oxidation process. Oolong teas usually are not picked too early or at too tender a stage. They must be produced immediately after picking.

Unlike leaves for green tea, those destined to be Oolong are wilted in the direct sun and then shaken in tubular bamboo baskets to bruise the leaf edges. The bruising is what make the edges oxidize faster than the center. After 15-25 minutes (depending upon ambient temperature and humidity levels) the tea is fired, locking in the special flavor profile.

A freshly brewed Ali Shan Oolong.

How to brew Oolong Tea

Quality Oolong teas have complex taste profiles. Usually, same tea leaves can be infused multiple times (2-3 times).

Water temperature for steeping Oolong varies depending greatly on oxidation level. Generally, the darker or more oxidized types of Oolong tea the hotter the water. For example, the Fomosa Oolong and Oriental Beauty Oolong are best when steeped in freshly boiled water, because they both have higher levels of oxidation. One the other spectrum, the less oxidized Jade Oolong and Pouchong Oolong are best when infused in water that is 195°F.

Amount of tea leave to use really depend on personal preference and taste. Generally, we use 2-4 grams of leaves per 8 oz. cup. We would recommend using less tea leaves to start.

As for brewing/steeping tea, we suggest steeping 2-3 minutes for the first infusion and 3-5 minutes for the second infusion. If a third infusion is desired, steep for 5 minutes.

Enjoy!

Now available on our website. Wuyi Oolong is full bodied Oolong that is toasty, slightly earthy with a floral aftertaste. It is exceptionally well balanced. Hints of honey is also present in the infusion. It is complex and layered with flavors and notes. A must try for Oolong tea drinkers.