Oolong is the most varied type of tea. From traditional origins in China and Taiwan to newer lands such as New Zealand and Colombia, Upton Tea Imports offers over 25 different Oolong teas. This tea processing style was developed during the Tang Dynasty (618-907 AD) on Feng Huang Shan, also known as Phoenix Mountain. During this time, Oolong tea was made into cakes and gifted to the emperor as a “tribute tea.” This tribute tea was a darker Oolong, higher on the oxidation scale. We offer an exceptional lot of tea from the Phoenix Mountains.
This classic Chinese Oolong was grown in the Wudong area of the Phoenix Mountains in Guangdong province. “Da Wu Ye,” meaning “big dark leaf,” refers to the elegantly long, dark green leaves of this most prized of Phoenix Oolong offerings. A gentle roasted aroma introduces the light amber liquor. Pronounced stone fruit notes and hints of honey highlight the rich ambrosial character and full mouth feel of this stellar selection. The finish is smooth and lingering.
During the Ming Dynasty (1368-1644 AD), Oolong tea production began in Wuyishan, also known as the Wuyi Mountains. They called the tea “Wu-Long,” which translates to Black Dragon, so named because of the large, dark leaves. The mountains are perfect for growing tea as the soil is rich with nutrients. You can taste it in the cup. You may have tried this type of tea at your local Chinese restaurant.
It was not until the Qing Dynasty (1644- 1912 AD) that the less-oxidized version of Oolong tea was developed, known as Tie-Guan-Yin Oolong. This tea was named after Guanyin, the Buddhist Bodhisattva of Compassion, also known as the “Iron Goddess of Mercy.” The Chinese name, Guanyin, is short for Guanshiyin, which means “Perceiver of the Sounds of the World.” This style of Oolong is bright, flavorful, and aromatic with a smooth mouth feel. We offer a few variations of Tie-Guan-Yin Oolong. One of the most popular is:
The dry leaves of this top-quality Oolong offering are fragrant and expertly rolled, producing a sparkling gold liquor with a sweet floral aroma. Notes of orchid are complemented by a buttery mouth feel in the silky-smooth cup. Hints of honey lend a richness to the lingering finish. This tea is a great choice for multiple steepings.
Also offered is an Oolong with a higher level of oxidation:
Processed in the traditional roasted style, this classic TieGuan-Yin Oolong produces a light amber-gold cup with a smooth, toasty character. Notes of honey and chestnut pair nicely with light toasty notes in both the aroma and flavor. A subtle floral undertone whispers in the lingering finish.
During the same time, Taiwan, formerly known as Formosa, began cultivating tea to be consumed locally due to a trade restriction with China. Now, they are one of the most famous producers of Oolong tea. The Taiwanese have perfected Oolong tea production with their formal grading system. The teas are graded in three parts: 20% aroma, 20% dry leaf appearance and 60% flavor. The mountains of Taiwan produce some of the greatest Oolong teas in the world.
One of the finest Taiwanese (Formosa) Oolongs we carry is:
TT77: FOUR SEASON SPRING DONG PIAN
From the “Four Season Spring” cultivar, this unique Formosa Oolong exhibits premium, loosely rolled leaves that produce a pale gold liquor with the heady scent of lilacs. A smooth, rich buttery mouth feel provides the perfect complement to the pronounced honey notes and intense floral character. The finish lingers with light hints of melon. This is considered a ‘Jade Oolong’ with a lower oxidation level. A tea like this should be steeped multiple times for the ultimate tea experience.
Most recently, Oolong tea has been produced in New Zealand. Tea producing professionals are flown in from Taiwan each year to pluck and process the leaves.
TZ01: NEW ZEALAND OOLONG
Referred to as ‘Zealong’ by the Kiwis, the beautiful, handmade leaves of this unique Oolong tea are created under the guidance of tea masters from Taiwan. The pale golden liquor is fragrant with a light floral aroma. The silky-smooth cup is light and flavorful with a pronounced floral character. A lingering whisper of spice completes an outstanding tea experience. This special tea is a must try for any tea connoisseur or novice.
The sheer variety of Oolong teas is remarkable; there are so many types to try. Although all tea comes from the same plant, Camellia sinensis, the processing steps used from garden to cup are what will create each unique, distinct flavor profile.
Oolong tea is ideally cultivated in mountainous or subtropical regions. The tea is typically hand plucked. A perfect plucking in Taiwan is 3-4 leaves and a tea bud, whereas China Oolong is usually just one leaf. The processing of the leaves is very similar though. Once the leaves are plucked, they are brought back to the factory to undergo one of two withering steps. In solar withering, the tea is laid in the sunshine to wilt. The second type is indoor withering, which is more controlled. Tea leaves are laid out on racks, which are stacked and left to wither in a temperature-controlled room for hours. Both methods perform the same function — to increase the enzymatic reaction in the leaf as the tea dehydrates. The enzymes transform slowly, the most important part in creating the Oolong flavor and aroma. In the next step, rolling, the now soft-wilted tea leaves are placed into a tea tumbler and tumbled for half-hour increments. With each tumble, the leaves are agitated and bruised, which encourages oxidation to further develop. The leaves are usually tumbled two or three times with a rest in between tumbles. The middle processing step is called Controlled Partial Oxidation, where the wilting leaves are tumble dried at around 300°F for about ten minutes. This step stops the leaves from continuing to oxidize fully. Next, the leaves are shaped. Jade Oolong is a ball-style, where the leaves are rolled into small knobby ball shapes. Wuyi Oolong is a strip-style, where the leaves are rolled into long, twisted strips. Both variations are rolled and dried once again. At this point in production, Jade Oolongs are complete. They will be slightly roasted to remove any excess moisture but still maintain a light oxidation. Darker, more oxidized Oolongs are roasted up to four times, sometimes for over 24 hours. This final step removes most of the moisture from the leaves, and the enzymes and sugars in the tea leaf will be enhanced, which gives the tea a toastier aroma and flavor, as well as making the leaves stable enough to be shipped from the garden to your cup.
Our latest Oolong offering is from our newest tea origin:
TSA9: COLOMBIAN OOLONG ORGANIC
The large, neatly twisted leaves of this organic Oolong offering from Colombia produce a medium amber liquor with a fresh aroma reminiscent of a clean ocean breeze. The full-bodied cup is velvety smooth and bursting with a rich ambrosial flavor that fills your mouth with pronounced notes of honey and dried stone fruit. The finish is long and lingering. This Oolong tea is a China strip-style Oolong that is 60% oxidized with that classic Colombian tea essence.
Another of our newest Oolong teas is enhanced with natural flavoring:
Dark olive-green leaves are loosely rolled and enhanced with natural honey flavoring in this unique Chinese Oolong offering. The aroma is redolent with pronounced buttery honey notes, complemented by hints of apricot. The pale golden cup blooms with prominent notes of honey and flowers, sweetened with hints of stone fruit. The finish is smooth and lingering. This tea has a China Oolong base with Tie-Guan-Yin’s level of oxidation. It tastes wonderful hot or iced.
The art of Oolong tea production is remarkable. Tea masters have passed down their special techniques through the ages and continue to share the knowledge and joys of Oolong with the whole world. For a sampling of Oolong teas, we highly recommend our SO18: Premium Oolong Sampler, four different Oolongs to compare. Enjoy finding a new favorite Oolong tea along your tea journey.