Oolong sits between green and black tea, partially oxidized to create a complex, often floral cup. Its wide oxidation range gives it enormous variety.
| Property | Detail |
|---|---|
| Oxidation | Partial, 10 to 80% |
| Caffeine | Medium |
| Water temp | 185 to 205F |
| Steep time | 3 to 5 min |
| Flavor | Floral, complex, varies |
| Origin | China, Taiwan |
A spectrum of styles
Lightly oxidized oolongs taste green and floral; heavily oxidized ones taste dark and toasty. Quality oolong can be re-steeped many times, with each infusion revealing new notes.
Re-steep for more. Do not throw out the leaves after one cup. Good oolong gives several infusions, so add a little time with each round.
See the Tea Type Comparison and the Tea Brewing Guide.