Chinese Oolong Tea
Chinese oolong tea ranges from soaring floral fragrance to roasted, mineral depth. This collection includes Phoenix Dancong styles such as Honey Orchid and Duck Shit Oolong, Wuyi rock teas including Shui Xian and Auspicious Aroma, Zhangping Shui Xian pressed into small cakes, and Yongchun Buddha Hand with pear and citrus notes. The differences come from cultivar, origin and processing rather than a single ‘oolong flavor.’ Choose Dancong for high aromatics, Wuyi tea for structure and lingering depth, or southern Fujian styles for softer fruit and floral character. Most of these teas respond well to short, repeated gongfu infusions.
Craft
Oolong tea is partially oxidized, standing between green tea and black tea.
Its craftsmanship is the most intricate of all tea types.
The heart of oolong making is zuo qing
(bruising and oxidation) — the leaves are repeatedly shaken and rested.
The bruised edges oxidize, creating the hallmark "green leaf with red edge." Oxidation levels vary widely, from 15% to 70%, giving oolong an extraordinarily broad flavor spectrum — from light and floral to deep and roasted.
Harvest
Unlike green tea, which prizes the earliest, most tender buds, oolong tea requires leaves of greater maturity. The standard pick is typically one bud and two to four leaves — not too young, not too old.
Leaves harvested at this stage are rich in internal compounds. when the leaves have fully expanded and absorbed more of the mountain's character. This precise maturity is what allows oolong to carry its layered aromas through infusion after infusion.
FAQs
What are the health benefits of oolong tea?
Oolong tea is partially oxidized, rich in polyphenols and
natural aromatic compounds. It promotes alertness and aids digestion,
making it an ideal after-meal tea. Its unique polymerized polyphenols
are believed to support fat metabolism, which is why oolong is often
called "beauty tea" or "slimming tea" in China. A cup of oolong leaves
both body and mind refreshed.
Can I add milk, sugar, or brew oolong iced?
Our whole-leaf oolong offers rich, layered flavors. We recommend drinking it pure to fully appreciate its floral and honey notes. Light-oxidized oolongs also make excellent cold brew — cool and sweet. If you wish to add milk, darker, heavily roasted oolongs blend well with milk for a unique twist. We suggest avoiding too much sugar, so as not to mask the tea's natural aromas.
What kind of teaware is best for brewing oolong tea?
We recommend a gaiwan or a small Yixing clay teapot. A gaiwan is non-porous and faithfully captures every layer of oolong's
aroma. A Yixing teapot, with its breathable clay and heat retention, is especially suited for high-temperature oolongs like rock tea, helping release deeper, roasted notes. If using a mug, choose porcelain — avoid
metal or plastic, which can affect the taste.
What should I keep in mind when drinking oolong tea?
Oolong tea contains a moderate amount of caffeine. We suggest avoiding large quantities on an empty stomach. If you are
caffeine-sensitive, limit consumption later in the day. After opening, store the leaves in an
airtight container in a cool, dry place. Light-oxidized oolongs are best enjoyed sooner to preserve their fresh fragrance.
