Oolong tea is made out of the leaves of Camellia Sinensis, the plant that is also responsible for the existence of black, green and white tea. What separates oolong from the other types of tea are, first and foremost, the methods employed in its processing. While black tea is a fully fermented or oxidized tea, and green and white teas don't go through the oxidation process, oolong tea is processed through partial fermentation or oxidation. The level of oxidation of oolong tea can vary from around 30% to 70% oxidation, and this can result in a great variety of tastes, from greener, subtler aromas to the stronger, more reminiscent of black tea ones.
Oolong tea is mostly Chinese, and it's only produced in a few regions, such as Taiwan, Sri Lanka and China. Even though it's a traditionally Chinese tea, it has gained popularity in the west because of its subtle, intriguing taste and health benefits it brings. As far as taste goes, various subcategories of oolong tea define its various degrees of fermentation; as such Pouchong is a minimally fermented, soft and smooth tea with green inflexions, whereas Tiguanyin is more similar to a black tea, with a fuller, more robust aroma, but still retaining a lightness and subtlety that comes with the semi-fermentation.
A very famous oolong tea doesn't come from China though; it comes from Taiwan and is known as Formosa tea, after its harvesting region. The cultivation of tea in the region began because the Chinese immigrants to Taiwan were trying to recreate their home tea. As such, many of the types of tea that had been until then cultivated in China became trademark Formosa teas. Amongst them, the Pouchong is one of Taiwan's most famous and appreciated teas, for the light and floral nuances in its taste.
After being picked, the mature tea leaves are shaken or rolled in order to produce some bruising, which will generally favor fermentation, and then the leaves undergo a short fermentation. The fermented leaves are then dried above a charcoal fire or pan fried.
The health benefits of oolong teas, while not as advertised as those of green or white tea, do exist. Oolong tea has a lower caffeine content than black tea because of the reduced fermentation period. Because it retains some of the traits of green tea, thanks to the same partial oxidation, it is rich in antioxidants, the substances necessary in the body's constant fight against the formation of cancerous cells. On top of that, oolong tea has also been known to help with digestion, at the same time reducing blood cholesterol levels and reducing the risk for heart disease and atherosclerosis.
The production of oolong tea has a great tradition in the areas where it is produced, and the mythical elements related to its appearance and cultivation don't fail in giving this type of tea a little extra flavor. Oolong is one of the most appreciated teas worldwide, and tea lovers everywhere search for its special attributes and hold them in great esteem.
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Oolong tea is made out of the leaves of Camellia Sinensis, the plant that is also responsible for the existence of black, green and white tea. What separates oolong from the other types of tea are, first and foremost, the methods employed in its processing. While black tea is a fully fermented or oxidized tea, and green and white teas don't go through the oxidation process, oolong tea is processed through partial fermentation or oxidation. The level of oxidation of oolong tea can vary from around 30% to 70% oxidation, and this can result in a great variety of tastes, from greener, subtler aromas to the stronger, more reminiscent of black tea ones.
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