How do the main types of Chinese oolong tea differ, and what does lightly roasted mean?

Chinese oolong tea is semi-oxidized, sitting between green tea and black tea, and its production can run past twenty steps. Oxidation ranges from below 10 percent to over 90 percent, and roasting, baking, and aging shift the result further. The term lightly roasted describes a gentler heat treatment, much as a lightly roasted coffee bean keeps more of its origin character. Fujian produces Anxi Tieguanyin and Wuyi rock tea, while Guangdong is home to Phoenix Dancong.

Lightly oxidized leaves are called green oolong, and heavily oxidized ones, above 95 percent, taste close to black tea though they are rare. Most dark oolong sits near 80 percent oxidation. Oolong is also the only tea category not named after a color, since its liquors span pale yellow-green to deep amber depending on cultivar and roast.

Chinese oolong tea is a semi-oxidized tea category between green tea and black tea. Its production process is intricate, often exceeding twenty steps, making it arguably the most varied tea type in terms of flavor, color, and form. It is also the only tea not named after its color. The oxidation level of oolong tea can range from below 10% to over 90%. Lightly oxidized ones are called "green oolong," while heavily oxidized ones have flavors close to black tea. However, oxidation is not the only factor determining aroma and taste; roasting, baking, and aging also profoundly affect the tea's performance. Fujian and Guangdong are the two core production regions for Chinese oolong tea: Fujian is home to Anxi Tieguanyin and Wuyi rock tea, while Guangdong produces the richly aromatic Phoenix Dancong. This article will guide you through distinguishing the flavor characteristics and brewing essentials of these three types of oolong tea, and help you experience the surprises brought by the subtle changes between each infusion.

What is Chinese oolong tea?

Chinese oolong tea is made from the Camellia sinensis plant and belongs to the semi-oxidized tea category. In simple terms, its oxidation level falls between that of green tea and black tea. However, the production process of oolong tea is usually more intricate than that of green or black tea, sometimes involving more than twenty steps. In terms of taste, color, and appearance, it is the most diverse category among teas.

Interestingly, oolong tea is the only tea whose name does not include a color. White tea has a pale color; high-quality Silver Needle can even look like slightly tinted water. Yellow tea is mostly yellow-green or yellow-brown. Green tea ranges from yellow-green to emerald green. Black tea in China appears deep red or dark orange. And fermented dark tea can range from extremely dark to light brown-yellow.

The oxidation level of oolong tea can be high or low, ranging from about 10% (or even lower) to over 90%. Lightly oxidized oolong is often called "green oolong"; those with extremely heavy oxidation, over 95%, are called oolong black tea, with flavors close to black tea, but such teas are very rare. Some black teas are also not fully oxidized and may even contain green leaves. Most dark oolong teas have an oxidation level of around 80%. But what is more intriguing is that the degree of oxidation is not the only variable affecting the color and aroma of oolong tea. Other processing methods such as roasting, baking, or aging also significantly alter the final performance of the tea leaves.

The Origin of Tea

Chinese oolong tea has a long history of over a thousand years, but the formation of modern oolong tea came much later. China's finest oolong teas come from two provinces—Fujian and Guangdong. Fujian is the hometown of the world-renowned Anxi Tieguanyin and the magical Wuyi rock tea, while Guangdong cultivates some of the most delicious and fragrant oolong teas in the world—Dancong oolong tea.

Tieguanyin Tea

Tieguanyin is an extremely popular and important oolong tea produced in Fujian Province. The leaves are semi-spherical in shape, and the taste is unique. More accurately, the taste is rich and varied. Tieguanyin has many different flavor directions. The traditional method involves heavy roasting, but modern varieties with a greener profile have also emerged. Heavily roasted Tieguanyin may carry notes of baking and a slight metallic quality, with a deep and warm body. More modern teas may be more or less acidic, presenting floral or creamy notes, closer to a light green tea.

Wuyi Rock Tea

Wuyi rock oolong tea grows on Wuyi Mountain in Fujian Province and can be found at various altitudes. The leaves of Wuyi rock tea are twisted, usually of medium length and plump. Its most famous representative, and one of the most expensive teas in the world, is Da Hong Pao oolong tea. Other popular varieties include Qilan oolong, Shuixian oolong, and Tieluohan oolong.

Dancong Tea

Dancong tea comes from Guangdong. They are the most aromatic category of oolong tea and also the most difficult to brew. Dancong tea is made from fresh leaves of old tea trees on Phoenix Mountain. Each one has a very unique taste, such as honey, almond, orchid, or osmanthus. Dancong tea is a truly refined tea that requires careful brewing. To experience the best flavor, it is recommended to use a small teapot, add a large amount of tea leaves, use very hot water, and carefully control the steeping time.

The Taste of Tea

Oxidation affects color, aroma, and flavor. Green-style oolong may taste very much like a light, nutty green tea. They rarely present vegetal notes, usually carrying creamy, floral, or cooked vegetable aromas. Roasted and baked oolong teas have more intense expressions, either toasty and warm, or with stronger roasted甚至 metallic notes. Dancong tea, on the other hand, is so aromatic that you might even mistake it for being artificially flavored.

But the truly magical thing about oolong tea is that its taste changes with each infusion. Although you can also brew oolong tea using the conventional Western method, it is best to repeatedly infuse the leaves to enjoy the flavor of each steep. Oolong tea is rarely bitter unless you overbrew it. Be sure to pay attention to the timing of the first pour. If the leaves are scalded on the first infusion, subsequent infusions will also carry bitterness.

The above content is compiled by CoffeeHunters, a coffee news website.