A spectrum of flavor between green and black
Oolong tea — Wū Lóng — translates to ‘black dragon,’ a name that hints at the long, twisted leaves and the transformation they undergo. By controlling the degree of oxidation (anywhere from 10% to 70%) and applying precise roasting, a single cultivar can yield floral jade cups, honeyed amber infusions, or deeply spiced, mineral-rich brews. The art lies in knowing when to fix the leaf, a decision the tea maker often repeats in split-second intervals.
China’s major oolong regions each have a signature style. Wuyi yancha (rock tea) from northern Fujian grows in rocky crevices that impart a distinctive mineral ‘yan yun.’ The rou gui cultivar gives cinnamon spice and a lingering, mouth-coating texture. Further south, Phoenix Mountain in Guangdong is home to the dancong shrubs, whose leaves are crafted to echo the fragrance of a single flower or fruit — Mí Lán Xiāng (honey orchid) is among the most celebrated. Anxi, also in Fujian, is the birthplace of Tiě Guān Yīn, the Iron Goddess of Mercy, a tea that can be prepared lightly oxidized for orchid notes or traditionally charcoal-roasted for a deep, toasty finish.
Picking seasons for high-grade oolong are narrow: spring harvests (late April to May) yield complexity and body, while autumn lots often offer high fragrance. Processing follows a rhythm of withering, shaking to bruise the leaf edges and trigger oxidation, pan-firing or hot-air fixation, rolling, and drying. Many wulong then undergo a roasting phase that can be repeated weeks or months later to coax out deeper caramel and spice tones. All our oolongs are tasted blind, and more lots are rejected than accepted.
To explore the full range of oxidation and roast levels, see the oolong masterclass at tea.school, or read the encyclopedic breakdown of yancha, dancong, and tieguanyin on thetea.app.
This season’s oolongs
Three expressions of oolong mastery: the cinnamon-spiced rock energy of Wuyi Ròu Guì, the sweet honey-orchid of Phoenix Mí Lán Xiāng, and a traditionally charcoal-roasted Anxi Tiě Guān Yīn — each demanding gongfu attention and rewarding patience.