OOLONG TEAS

Between Green and Black

Oolong sits at one of the most interesting points in the tea world: partially oxidised, it occupies the space between the freshness of green tea and the depth of black. But oolong is not simply a halfway house — the degree of oxidation, combined with specific cultivars, altitude and the skill of the producer, creates a category of extraordinary breadth. Oxidation levels can range from as little as eight per cent — barely more than a green tea — to over seventy per cent, approaching the character of a black tea. Every point on that spectrum produces something genuinely different. That is why the world's most celebrated oolong regions, from Fujian Province in China to the high mountain gardens of Taiwan, have each developed their own distinct styles and traditions over centuries.

Flavour and Character

Three teas illustrate the range well. Baozhong from Taiwan is the lightest of all oolongs, oxidised to only around eight to twelve per cent — so gently processed that it sits closer to green tea than black, with a fragrant, airy character of orchid and jasmine that has been described as blossoms opening in morning mist. It is the most delicate introduction to the category. Tieguanyin, the celebrated Iron Goddess of Mercy from Anxi County in Fujian Province, has centuries of history behind it: a characteristic orchid-floral aroma, smooth texture and a clean peachy sweetness that has made it one of the most sought-after Chinese oolongs in the world. Supreme Dong Ding from Taiwan brings refined depth and poise — a high-grown tea from gardens whose name translates as Frozen Summit, tightly rolled, lightly fragrant and considered by many to be the benchmark of Taiwanese oolong craftsmanship.

Brewing Oolong Tea

All three teas are best brewed without milk, where their aroma and layered character can be fully appreciated. Use water at around 85 to 90°C — slightly below boiling — to avoid masking the more delicate notes. Baozhong rewards a short steep of two to three minutes; its lightness means it can become bitter if over-brewed. Tieguanyin suits three to four minutes and lends itself beautifully to multiple infusions, with its peachy and floral notes evolving subtly from one steeping to the next. Dong Ding performs similarly — three to four minutes, with later infusions often revealing something slightly richer and more rounded than the first cup.

The collection also includes a ginseng-flavoured oolong for those who want something more distinctive, and a Ceylon oolong for a different regional expression of the style. Oolong rewards curiosity — the more you explore it, the more it reveals.