Tea (Camellia sinensis): Oolong Tea
Last Updated: Jan. 29, 2010
Oolong tea, sometimes written wulong, wu long or even wooloong, is a tea that has been partially oxidized. The level of oxidation varies greatly from one style of oolong to another, and subjective estimates of the level of oxidation range from 10% to 70%. The processes for making oolong teas can be very complex and varied, and often involve some form of roasting or baking. Most oolong tea is made in China and Taiwan, although smaller amounts are produced in other countries such as India and Thailand.
Oolong tea is widely consumed in China and Taiwan, and it is often served in Chinese restaurants in the United States.
The caffeine content of oolong tea varies widely. Some oolongs have very low caffeine content among teas.
Oolong teas are very diverse and range from light, floral and vegetal greenish oolongs to richer, darker oolongs more similar to black tea, with all sorts of styles in between as well. Although it is difficult to generalize, oolong teas tend to have a more mellow flavor as compared to either green or black teas.
Read about styles of Oolong Tea:
Examples of this style of tea: (111 including sub-styles - hide)
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