Oolong is the most processed of the unroasted-to-roasted spectrum and the one with the most decisions. After withering, the leaf is shaken or tumbled to bruise the edges, left to oxidise partially, then fixed to stop it, rolled into ball or strip, and roasted to a level that has to be written on the contract. Fujian ships two thirds of China's oolong exports; Pinghe's Bai Ya Qi Lan, Anxi's Tie Guan Yin and Wuyishan's rock oolongs are the three styles.
Heat halts oxidation. Because it comes part-way through, oolong is partly oxidised — the definition of the category.
Rolling
Wrap rolling04
ロールと形
Pinghe Bai Ya Qi Lan and Anxi Tie Guan Yin are rolled into semi-balls; Wuyishan rock oolongs are twisted into strips.
焼いた
Charcoal roast05
焼いた
焼いた程度は完全にカップを変えて 味のノートではなく契約の期限です
06
06
排列と梱包
Vacuum 7 g and 8 g sachets for rolled oolong; loose strip for rock tea; bulk cartons for both. Moisture at or below 7.0%.
Fujian oolong — the three styles
Pinghe Qi Lan
ローリングされたAnxi
Wuyishan 岩石
名前
Bai Ya Qi Lan
鉄観音
Da Hong Pao, Rou Gui, Shui Xian
形状
Rolled semi-ball
ローリングボール
ストライプ
焼いた
Light to medium
イエードから中
中間型炭
役割
Protected-origin alternative to Anxi
量
価格帯のトップ
01
Guide
焼肉レベルはどう変わるのか？
Everything a buyer tastes. An unroasted jade Tie Guan Yin is floral and green; a charcoal-roasted rock oolong is mineral, deep and long. The leaf can be from the same garden. Because the grade name does not carry the roast, the contract must.
02
How do Taiwanese and Fujian oolongs differ?
Oolong began in Fujian, and Fujian and Taiwan remain its two great homes. Fujian makes rolled Anxi oolongs such as Tie Guan Yin, strip-shaped, roasted Wuyi rock oolongs such as Da Hong Pao, and Pinghe’s orchid-scented Bai Ya Qi Lan. Taiwan is known for rolled high-mountain oolongs, roasted Dong Ding and the heavily oxidised Oriental Beauty.
Dong Ding, or Tung Ting, comes from Nantou County in Taiwan: a rolled, medium-oxidised oolong traditionally finished with a charcoal roast for a nutty, caramel depth. Oolongs differ by cultivar, oxidation level, leaf shape and roast; two teas sold simply as “oolong” can taste as different as a green tea and a black tea.
Roasting comes after rolling and drying: the leaf is heated in charcoal or electric roasters, lightly for fresh, floral teas or repeatedly for dark, toasty ones. Roasting deepens flavour and helps the tea keep, but a darker roast does not by itself mean a more oxidised leaf.
Why is it called oolong, and is it oolong or ulun?
Oolong is the English form of the Chinese wulong, “black dragon”, usually explained by the dark, curled leaf or by folk legend. Ulun is the same word in Russian spelling. Oolong is also called blue or blue-green tea, from its Chinese category name, qingcha.
Is oolong tea fermented?
No, not in the microbial sense. Oolong is partly oxidised: the leaf is bruised so its own enzymes darken it, then heat stops the process. The tea trade often says “fermented” when it means oxidised; genuinely fermented teas are dark teas such as ripe pu-erh.
What does oolong tea look like?
Either tightly rolled balls, as in Tie Guan Yin and Taiwanese high-mountain oolongs, or long twisted strips, as in Wuyi rock oolongs, from jade green to dark brown depending on oxidation and roast. Brewed, the leaves unfurl, often showing reddened edges, and the liquor runs from pale gold to amber.
Why is oolong tea associated with China?
Oolong was first made in Fujian, in the Wuyi mountains and Anxi, and Fujian remains its main source; Taiwan took up oolong making in the nineteenth century. Fujian ships two thirds of China's oolong exports today.
