Tea Grotto Blog

The term oolong means “Black dragon,” which some believe comes from the legend that a tea plantation owner was scared away from his drying leaves when he saw a black snake. Later, when he returned, the leaves had baked in the sun and the leaves where a darker color due to oxidization. Others say it is called “black dragon” because of oolong’s shape and color.

In the tea industry this tea can be called an oolong (pronounced “oo” “long”) or wulong (“wu” “long”). Both are perfectly correct due to the fact that in taiwan they pronouce it oolong and in China they pronouce it wulong. China and Taiwan are very well known for producing the worlds best oolongs.

Oolongs are teas that have been partially oxidized. Oxidation levels can vary greatly in oolongs, which creates many flavors. A lightly oxidated tea like a Jade oolong (8% to 10% oxidized) can remind someone of a green tea. However, oolongs are more complex than green teas. Jade oolongs can have floral, fruity, and lightly sweet notes. Other oolong teas that are more heavily oxidized can produce a much darker cup with roasted toasty notes. Many people consider oolong a beautiful category of tea between green and black that produces a wide range of complex and enjoyable flavors.

The processing of oolong teas is labor intensive and can vary greatly depending on the type of oolong tea that it will become. In general, the tea leaves are plucked, withered (allowed to dry), rolled and shaped, oxidized, fired, and then some are baked.