Oolong sits between green and black tea: the leaves are partly oxidized, so the flavor can range from light and floral to deep, roasted and honeyed. Rolled or twisted, oolong leaves open slowly and are made for many infusions, each a little different.
About oolong tea
Taiwanese high mountain oolongs such as Ali Shan High Mountain are creamy and floral. Tie Guan Yin is the famous orchid-scented oolong from Anxi, and Wuyi rock teas like Da Hong Pao are roasted and mineral.
Popular picks include Quangzhou Milk Oolong, with its naturally creamy texture, Oriental Beauty Oolong, with honey and fruit notes, and Gaba Oolong. For flavoured options, see our oolong tea blends.
Oolong tea FAQ
How do I brew oolong tea?
Use 1 to 2 teaspoons per 250 ml cup and water at 85 to 96°C. Use the lower end for green, floral oolongs and the higher end for roasted ones. Steep 3 to 5 minutes, or brew gongfu style with more leaf and many short 20 to 40 second steeps.
How many times can I steep oolong?
Good oolong is made to be re-steeped. Rolled oolongs often give 3 to 5 western-style infusions, and even more with gongfu brewing, as the leaves slowly unfurl.
What is milk oolong?
Milk oolong is usually made from the Jin Xuan cultivar, which has a naturally creamy, buttery taste and aroma. There is no milk in the tea itself.
What is GABA oolong?
GABA oolong is processed with a period of oxygen-free fermentation, which raises its natural GABA content and gives it a sweet, fruity, slightly tangy flavour, a bit like dried fruit or baked apple.
How do you drink oolong tea?
Drink oolong plain, without milk or sugar. Brew it at 85–95°C for 3–5 minutes, then steep the same leaves again; each cup tastes a little different.
Does oolong tea have caffeine?
Yes. A cup of oolong typically has about 30–50 mg of caffeine, between green and black tea and well below a cup of coffee.
What does oolong tea taste like?
It ranges from light and floral (green oolongs like Tie Guan Yin) to toasty and rich (dark roasted oolongs), depending on how the leaves are processed.