You say “Oolong”, I say “Wulong”, let’s have a cup

Oolong is the name of a tea category. It encompasses tea that is partially fermented – the more fermented ones taste more like black tea and the less fermented ones tastes more like green tea.

Oolong Tea is usually made into either a strip shape or a bead shape.

Strip ones tend to have heavier fermentation (darker leaves and darker brew) verses bead ones are lighter in colour (mostly) and flavour.

Oolong is treasured by many for its “layers” of taste. The first cup is light – leaves are just starting to open. 2nd and 3rd cup (brew) are usually the best as the leaves are more open and the true taste of oolong starts to envelop your senses as you drink!

There are lots of oolong out there – from over roasted inferior grades often found in tea bags and supermarket products to “high altitude grown single estate limited edition” that costs you a few expensive dinners per cup.

In Australia, even from tea suppliers, we have seen more of the former than the latter.

3 areas are known to make oolong – FuJian and ChiuChow in China and Taiwan. Chinese ones generally tend to be stronger in taste, especially from ChiuChow.

There are websites out there making oolong as the miracle weight loss tea. We let you decide their truthfulness. We know we like oolong in, because it’s a great after meal tea (I am kind of going autopilot now after a big meal, I go and get a cup of oolong) and its delicious taste trumps any “single flavour” tea we drink.

Buying tips: if you drink black tea most time, go for WuYi or darker oolong. If you like green tea or herbal, then go for the dark jade colour version such as formosa green jade or tie guan yin light.