Tea

Oolong — 乌龙 — is a huge and very popular group of Chinese teas that, by classification, sit between green and dark (red) teas. They are also called qingcha (青茶) — blue-green teas. Usually one distinguishes light (lightly oxidised) oolongs (for example the famous Tie Guan Yin) and dark (heavily oxidised) oolongs (for example the cliff tea Da Hong Pao (Big Red Robe) from the Wuyi mountains, or Fenghuang Dancong from northern Guangdong province). Nevertheless, this is more a gradation of oxidation and roasting than an exact classification. Because of this, the same cultivar can often be found at different roast levels, which affects its taste. Oolongs formed as a distinct tea tradition in China, primarily in Fujian and Guangdong provinces, and later developed especially on Taiwan. It is one of the most complex teas to produce, because its character depends on many nuances: tea bush cultivar, degree of oxidation, rolling, roasting, and the skill of the tea master. During production, oolong leaves are withered, gently shaken or tossed, partially oxidised, heated, rolled and dried. That is why the taste of oolongs can be very diverse: from light, floral and creamy to thick, honeyed, spicy, woody or roasted. Oolong is the tea of balance, craftsmanship and layered complexity. Read more about oolongs on the blog, but they can only be truly understood by tasting!