What Is Special About Oolong Tea?

Another well-known story attributes the creation of Oolong tea to Su Long, a tea farmer from Anxi County in Fujian during the Qing Dynasty, around 1725. Su Long had a dark skin tone, a result of spending countless years working under the sun in the tea fields. His dark complexion, combined with his name "Long," which means "dragon" in Chinese, led the villagers to affectionately call him "Oolong," which translates to "dark dragon." One day, after a long day of tea picking and hunting, Su Long accidentally left the freshly picked tea leaves unattended overnight. By the next morning, the leaves had softened and developed a unique fragrance. Curious, Su Long decided to process the leaves despite the unexpected change. Through trial and error, he refined the semi-fermentation process, ultimately creating the distinctive tea that we now know as Oolong.

The exact time of Oolong tea's origin remains debated among scholars, with some suggesting it began during the Northern Song Dynasty (960-1127 AD), while others trace it to the Xianfeng period of the Qing Dynasty (1851-1861 AD). However, there is a consensus that Oolong tea originated in Fujian Province. The tea's development is closely linked to the ancient North Garden tea, which was produced in the Phoenix Mountain area of Jian'ou, Fujian, over 1,000 years ago.

North Garden tea, known as one of the earliest tribute teas in the Song Dynasty, is considered the predecessor of Oolong tea. The unique processing technique involved partially fermenting the leaves, creating the signature "half green, half red" appearance and flavor profile that Oolong tea is known for today.

Following the North Garden tea, Wuyi Mountain tea gained prominence as a tribute tea during the Yuan, Ming, and Qing dynasties (1271-1911 AD). The modern Oolong tea that we recognize today was first developed in Anxi, Fujian, during the early Qing Dynasty. By the 16th century, Oolong tea had gained widespread popularity, particularly during the Qing Dynasty, as advancements in tea-making techniques were perfected.

Oolong tea undergoes a detailed and meticulous production process that brings out its unique flavors and characteristics. Here’s an overview of how this remarkable tea is crafted:

• Harvesting :

  • The process begins with the careful selection of tea leaves. Only leaves that have reached a certain level of maturity are picked, typically a bud with three leaves. These mature leaves have the thickness and resilience needed to endure the subsequent processing steps while retaining their quality.

• Withering:

  • Once harvested, the leaves are spread out to wither, either under the sun (sun withering) or indoors with controlled conditions (indoor withering). Sun withering typically occurs in the late afternoon, allowing the leaves to soften as they lose moisture. The surface of the leaves begins to dull, and the first hints of the tea’s fragrance emerge. Compared to indoor withering, sun withering is preferred as it enhances the tea’s natural aroma and reduces grassy flavors.

• Bruising and Oxidation:

  • The key to Oolong tea’s distinct flavor is the bruising and oxidation process, often referred to as "shaking the green." The leaves are gently tossed to bruise their edges, promoting controlled oxidation. This is what creates the characteristic "green leaf with red edges" appearance in Oolong tea. The level of oxidation can range from 20% to 70%, depending on the desired flavor profile. The process can be done by hand or with mechanical assistance, ensuring an even and consistent result across the leaves.

• Fixation and Rolling:

  • After oxidation, the leaves are heated briefly to halt further oxidation, a process known as "fixation." This step locks in the desired flavor characteristics, ensuring the tea doesn’t turn fully black, like black tea. Following fixation, the leaves are rolled into their final shapes, whether twisted strands, tight pellets, or other forms depending on the type of Oolong being produced. Rolling helps to release the essential oils in the leaves, intensifying the tea’s aroma and flavor.

• Drying:

  • The drying process removes any remaining moisture from the leaves, preserving their shape and stabilizing the flavors. This can be done through a combination of low-temperature baking and high-temperature roasting. Traditional Oolong teas are often roasted over charcoal, which adds a rich, smoky complexity to the flavor. The drying process is carefully monitored to ensure the tea doesn’t become too bitter or lose its delicate notes.

• Final Roasting:

  • Some Oolong teas, especially those like Tie Guan Yin or Da Hong Pao, undergo an additional roasting phase. This final roasting deepens the flavor, enhances the tea’s longevity, and reduces any residual bitterness. The intensity and duration of this roasting depend on the desired final product, with traditional methods like charcoal roasting often being preferred for their ability to impart a distinctive smoky undertone to the tea.

• Refinement:

  • The final refinement of Oolong tea involves sorting and grading the leaves based on their quality, shape, and size. This ensures consistency in flavor and appearance in the final product.

Each of these steps is essential in producing the rich, layered flavors that make Oolong tea so special. The careful balance of oxidation, rolling, and drying is what allows Oolong tea to sit perfectly between green and black teas, offering a taste experience that is both complex and satisfying.

Oolong tea offers a wide range of varieties, each with its own distinct flavor, aroma, and appearance. The four main categories are Anxi Oolong, Wuyi Oolong, Taiwan Oolong, and Chaozhou Oolong. Here are some of the most notable types:

Oolong tea’s semi-fermented process enriches its bioactive compounds, offering a wide array of health benefits. Research has shown that Oolong tea can help with weight management, improve digestion, boost the immune system, enhance mental alertness, slow down aging, and lower blood pressure. These benefits are largely attributed to the presence of polyphenols, polysaccharides, pigments, and trace elements like zinc, manganese, and copper in the tea.

Oolong tea is not just a flavorful beverage; it's also packed with a variety of nutrients that contribute to its many health benefits. The tea contains over 450 organic compounds and more than 40 different inorganic minerals. Some of the key nutrients found in Oolong tea include:

• Polyphenols : These powerful antioxidants help neutralize free radicals in the body, which can reduce the risk of chronic diseases and slow down the aging process. The polyphenols in Oolong tea are also known to support weight management and improve heart health.

• Amino Acids : Oolong tea contains essential amino acids, such as theanine, which is known for its calming effects on the mind. Theanine can also enhance cognitive function and improve focus and concentration.

• Vitamins : Oolong tea is rich in vitamins, particularly vitamins A, B, C, E, and K. These vitamins play a crucial role in supporting the immune system, maintaining healthy skin, and boosting overall health.

• Minerals : Oolong tea provides essential minerals like calcium, potassium, magnesium, iron, and manganese, which are vital for maintaining strong bones, healthy muscle function, and overall well-being.

• Caffeine : While Oolong tea contains caffeine, it is typically in moderate amounts, providing a gentle energy boost without the jittery effects often associated with coffee. The caffeine content in Oolong tea can vary, but it is generally about half that of black tea.

• Polysaccharides : These complex carbohydrates have been shown to help regulate blood sugar levels, making Oolong tea a potentially beneficial beverage for those with diabetes or at risk of developing the condition.

The combination of these nutrients makes Oolong tea not only a delightful drink but also a functional one that can contribute to overall health and wellness.

• Tenderness and Color :

  • Tenderness is crucial in determining the quality of the tea. A common saying is "Examine the appearance when dry, and inspect the leaves when wet." This means that tender leaves generally produce better tea.
  • The color of the tea leaves also reflects the quality. Fresher, well-processed leaves have a vibrant, consistent color, while dull or uneven colors may indicate lower quality.

• Aroma :

  • To test the aroma, take a handful of dry tea leaves and bring them close to your nose. Inhale deeply three times. High-quality tea will have a strong, lasting fragrance that becomes more pronounced with each breath. Be cautious of artificially enhanced aromas, which can feel unnatural. Lower-quality teas may lose their scent quickly or have off-notes like grassiness or mustiness.

• Appearance of Dry Leaves :

  • Evaluate the shape and size of the dry leaves. High-quality Oolong tea should have uniform, tightly rolled leaves, whether in twisted or ball shapes, depending on the variety.
  • Check the intactness of the leaves. The more whole and less broken the leaves, the better the quality.
  • Consider the cleanliness of the tea. Good tea will have minimal twigs, stems, or other debris mixed in.

• Brewing and Tasting :

  • Once brewed, assess the tea in four aspects: color, aroma, taste, and appearance of the leaves.
  • Tea Color : The tea liquor should be clear and bright, with a golden to amber hue, depending on the type of Oolong.
  • Aroma : The brewed tea should release a rich, inviting fragrance that reflects the characteristics of the tea.
  • Taste : Take a sip and let the tea roll around your mouth. A good Oolong will have a well-balanced flavor, with a smooth, rich texture, noticeable sweetness, and lingering aftertaste.
  • Leaf Appearance : Finally, inspect the brewed leaves. They should unfurl fully, revealing their tender, vibrant green or slightly red-tinged edges. Dull or overly dark leaves may indicate over-oxidation or poor quality.

Weerawatanakorn, Monthana, et al. “Chemistry and Health Beneficial Effects of Oolong Tea and Theasinensins.” Food Science and Human Wellness, Elsevier, 9 Nov. 2015, www.sciencedirect.com/science/article/pii/S2213453015000555.

Wu, Tao, et al. “Oolong Tea Polysaccharide and Polyphenols Prevent Obesity Development in Sprague-Dawley Rats.” Food & Nutrition Research, U.S. National Library of Medicine, 19 Dec. 2018, www.ncbi.nlm.nih.gov/pmc/articles/PMC6303733/.