Collection: Oolong Tea

I. Chinese Oolong Tea Culture

1. Historical Roots

Ÿ   Oolong tea originated in Fujian Province and matured during the Ming and Qing dynasties. Legends attribute its development to innovations by monks and tea farmers in the Wuyi Mountains.

Ÿ   The "Gongfu Tea" tradition from Chaoshan, Guangdong, elevates Oolong brewing to an art form, emphasizing the harmony of water, heat, teaware, and technique.

2. Cultural Significance

Ÿ   Oolong embodies the "Golden Mean" philosophy of Chinese tea culture, with partial oxidation (10–70%) balancing the freshness of green tea and the richness of black tea.

Ÿ   In Fujian, Guangdong, and Taiwan, Oolong is central to social rituals, reflecting hospitality and etiquette.

3. Traditional Craftsmanship

Ÿ   Key steps: Sun-withering → Tossing/shaking (to bruise leaves for controlled oxidation) → Pan-firing → Rolling → Roasting.

Ÿ   The "Red Edges with Green Center" (绿叶红镶边) and floral-fruity aromas result from skilled shaking techniques.

II. Major Oolong Tea Varieties

Classified by region, each with distinct flavors:

1. Northern Fujian Oolong (Heavy oxidation, deep roasting)

Ÿ   Wuyi Rock Tea (Yancha):

o    Da Hong Pao ("Big Red Robe"): Mineral-rich, orchid notes.

o    Shui Xian ("Narcissus"): Woody, aged variants develop honeyed tones.

o    Rou Gui ("Cinnamon"): Spicy, long-lasting finish.

Ÿ   Brands: Zheng Shan Tang, Xi Guan.

2. Southern Fujian Oolong (Moderate oxidation, floral)

Ÿ   Anxi Tie Guan Yin ("Iron Goddess of Mercy"):

o    Modern: Light oxidation (jade-green, orchid aroma).

o    Traditional: Roasted, caramel notes.

Ÿ   Others: Huang Jin Gui ("Golden Osmanthus"), Ben Shan.

3. Guangdong Oolong

Ÿ   Phoenix Dan Cong:

o    Single-bush cultivars with 100+ aroma types (e.g., Mi Lan Xiang "Honey Orchid," Ya Shi Xiang "Duck Shit Fragrance").

4. Taiwanese Oolong

Ÿ   Wenshan Baozhong: Light oxidation (near green tea).

Ÿ   Dong Ding: Medium roast, creamy texture.

Ÿ   Oriental Beauty (Bai Hao): Bug-bitten leaves yield honey-peach notes.

III. Health Benefits of Oolong Tea

1. Metabolism & Heart Health

o    Catechins + caffeine synergize to boost fat oxidation (~10% metabolic increase; Journal of Nutrition).

o    Lowers LDL cholesterol and improves endothelial function (Asia Pacific Journal of Clinical Nutrition).

2. Antioxidant & Anti-Aging

o    Theaflavins/EGCG combat oxidative stress (2×绿茶’s ORAC value).

o    Regular drinkers show 23% fewer skin wrinkles (Taiwanese cohort study).

3. Blood Sugar Control

o    Polysaccharides inhibit α-glucosidase, reducing post-meal glucose spikes by 15% (Journal of Agricultural and Food Chemistry).

4. Additional Benefits

o    Fluoride strengthens enamel; Chaozhou drinkers have lower cavity rates.

o    L-theanine induces calm alertness (increased alpha brain waves).

IV. Brewing & Tips

Ÿ   Method: 100°C water, short steeps (5–20 sec), clay teapots preferred.

Ÿ   Caution: Avoid (fasting) drinking; tannins may inhibit iron absorption.

Ÿ   Storage: Refrigerate light-oxidation Oolongs; aged varieties (e.g., Lao Tie Guan Yin) improve over years.

Oolong tea bridges tradition and science, offering a sensory journey alongside evidence-backed wellness perks. Its global appeal continues to grow, with research validating centuries-old practices.