A cup of Oolong tea

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Black tea is created by allowing the leaf to oxidize and turn dark. Green and white teas are created by not allowing the leaf to oxidize. But within the Oolong tea category, the leaf is allowed oxidation at varying levels. There are the “greener” Oolongs, oxidized at 12%-20% and the “darker” Oolongs, oxidized anywhere between 40%-70%. In my photo, I have just brewed a cup of Formosa “Tung Ting” Oolong, a greener Oolong which looks very light in the cup, much like green tea. I am in constant awe that a leaf that is picked from the very same plant can produce such different flavors depending on what happens after that leaf is picked. In addition to its processing, soil conditions also contribute to the tea’s ultimate flavor. To produce an Oolong tea, the leaves are laid out in the sun after picking and allowed a “partial withering”. In other words, the leaves shrivel up. Then they are placed in large bamboo baskets and shaken up periodically to bruise the leaf which allows even oxidation. Oxidation naturally occurs by allowing the leaves exposure to fresh air. To halt the oxidation, the leaves are heated by pan roasting. Knowing exactly when to heat the leaf is a skill that comes from years of experience. Tea masters participate in processing competitions to demonstrate their skill in this fine art. So, in a way, knowing when a tea’s oxidation is complete is like knowing when a piece of artwork is finished. All of the elements are just right and its full expression has been manifested.

A very common way to brew Oolong tea is called “Gong Fu” style. In this method of brewing the tea, a small unglazed ceramic teapot is used and the tea leaves are brewed in multiple short infusions as many as 5-8 times. First, fresh spring water is heated to just under the boiling point, ideally 185-205 Fahrenheit. The teapot is filled 1/4-1/3 with tea leaves and water is added to the halfway point. This water is not for infusing but for rinsing the leaves to rid them of any tea dust. It also allows the tea leaves to “awaken” and start to unfurl. This water is poured off after 10 seconds and then the teapot is immediately filled with water again for the first drinking infusion. The leaves are brewed for 30 seconds-1 minute for the first infusion. Each subsequent infusion lengthens the brewing time. This can always be adjusted to personal taste. Since 80% of the caffeine is extracted within the first 30 seconds of steeping time, each subsequent infusion will be decaffeinated. Even the caffeine sensitive can drink this tea all day and not worry about sleeping at night!

There are so many different flavor notes among Oolong teas from the aromatic, flowery greener Oolongs to the dark chestnut, woody Oolongs. The Silvertip and Fancy Formosa Oolongs have a fruitiness to them reminiscent of a ripe peach. So, drinking an Oolong can be much like an aromatherapy experience, sure to sooth and comfort even on the most stressful of days.

What are your experiences with Oolong tea?

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This entry was posted in Tea.

6 comments on “A cup of Oolong tea

  1. Acey says:

    Not responding to the post per se but I’m having no luck using the message function at your website. Wanted to make sure I let you know that I got the dyed silk hankies from the Charlton sewing center. They have plenty left if that’s a convenient location for you. If not, surely there are other places in this state where the hankies are sold. Google didn’t help m with that very much when you first asked the question, but I had limited time to devote. Hopefully, you will have an easier time if you decide to go the online search route.

  2. steph W says:

    Hello! I’ve just found you from simple studio journal. I’m a tea lover (and have a tea blog). Oolongs are often my favorites. (I say often b/c my favorites change with my mood.) Thank you for this informative post and lovely photo.

  3. I can’t say I knew all those differences in oolong teas. When I lived in Japan I remember shopping for green tea with a woman who was a tea ceremony participant. The place she took me must have had over 20 kinds. She helped me pick a good but not overly expensive tea. I know I can’t find the same quality in any of our normal supermarkets! Probably the same goes for oolongs. My friend taught me how to brew the green tea (sencha) which is the way you described brewing your oolong. The better the quality of green tea, the cooler the water was her general guideline. She also took me to a tea ceremony, a wonderful experience.

  4. artandtea says:

    Hi Steph and Timaree, fellow tea lovers! Thanks for visiting and sharing your comments about your tea experiences.

  5. Jo says:

    Hi Karen,
    this is a great post about oolong tea. Quit an interesting teapot in the picture, sort of a mixture between a chinese clay pot for gong fu tea and a western style big pot. Love the color…
    If you like fruitiness in an oolong, try to find some Formosa GABA tea (the fruitiest unflavored tea that I’ve ever tasted) or some Foshou (a.k.a. Buddha Hand). They will be a bit trickier to track down, but well worth the search…
    All the best,
    Jo

  6. debiriley says:

    fantastic post! loved the information, this is great!

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