Article: Discover the World of Oolong Tea: Unique Flavors, Origins, and Brewing Secrets
Discover the World of Oolong Tea: Unique Flavors, Origins, and Brewing Secrets
Oolong tea, known for its unique semi-fermentation process, is one of the most complex and complicated production processes among all tea types, which mainly includes seven steps: harvesting, sun-fixation, fresh leaf airing, lay leaf, fixation, rolling and drying. Oolong tea is rich in varieties, and the main production areas are divided into four tea regions: Minnan (Fujian), Minbei (Fujian), Guangdong and Taiwan.
Minnan Oolong (Southern Fujian)
Minnan Oolong is mostly made in Anxi, Yongchun, Nan'an, Tong'an, and Pinghe in southern Fujian. The soil there is mostly sandy loam. Among the most famous varieties from this area are Anxi Tie Guan Yin, Huang Jin Gui, Yongchun Fo Shou, Bai Ya Qi Lan, and Zhangping Shui Xian.
Southern Fujian oolong is different from Northern Fujian oolong. It has a lighter fermentation and heavier rolling. It also includes a ball rolling process.
Except for Zhangping Shui Xian, which has a unique square shape, the other teas roll tightly and display a robust, dense appearance. The fragrance is fresh and long-lasting, while the tea liquor is light, refreshing, and elegant. The taste is crisp, sweet, and mellow.
Brewing suggestion:
Brewing with a gaiwan (a traditional Chinese lidded bowl) at a water temperature of 90-95°C (194-203°F) yields the best results. You can steep this tea 7-9 times, enjoying its smooth, lingering sweetness.
Minbei Oolong (Northern Fujian)
Northern Fujian Oolong mainly comes from Nanping City in Fujian Province. The key production areas are Wuyi Mountain and Jianyang. The soil in these areas is mostly red clay and gravelly soil.
Wuyi Rock Tea is a famous tea from Northern Fujian Oolong. People know it for its special "rock character and floral scent."
The famous varieties of Northern Fujian Oolong include Da Hong Pao, Rou Gui, and Lao Cong Shui Xian. The production process features higher fermentation levels and a stronger focus on roasting.
The tea leaves tightly roll, appearing dark and lustrous, with slightly twisted tips. The fragrance is rich, offering floral, fruity, and woody notes.
The taste is full-bodied, fresh, and refreshing, with a clear, bright tea liquor. The leaves exhibit a characteristic "green leaf with red edges".
Brewing suggestion:
Best brewed with a purple clay teapot or a gaiwan at a water temperature of 95-100°C (203-212°F). You can steep it for 8-10 infusions, and the flavor will gradually develop further with each brew.
Guangdong Oolong (Guangdong Phoenix Dancong)
Guangdong Oolong is mainly produced in Chao’an, Raoping, Fengshun, Jiaoling, and Pingyuan. The most famous variety is Phoenix Dancong, known for its single-bush harvesting, diverse cultivars, and distinctive aroma profiles.
This tea is categorized into ten main fragrance types, including Huangzhi (Yellow Branch), Zhilan (Orchid), Milan (Honey Orchid), Osmanthus, Yulan (Magnolia), Ginger Flower, Yelaixiang (Tuberose), Jasmine, Almond, and Rougui (Cassia Bark). One popular type is Ya Shi Xiang, a Honey Orchid Dancong. People know it for its lovely floral scent and sweet, smooth taste.
Producers lightly roast Guangdong Oolong, creating compact, thin strip leaves and a signature high-mountain essence (Shan Yun). Highly resistant to multiple infusions, this tea allows drinkers to enjoy its evolving flavors over time.
Brewing Tips:
Phoenix Dancong is best brewed using the Gongfu tea method. Use water at 100°C (212°F) and a small teapot. Pour hot water from a height to see how the leaves slowly open up and release their rich aromas.
Taiwan Oolong
Taiwan Oolong tea is primarily produced in Nantou, Taipei, Hsinchu, Chiayi, and Alishan (Ali Mountain). Representative varieties include Dong Ding Oolong, Oriental Beauty Oolong, Wenshan Baozhong, Taiwan High Mountain Tea, and Muzha Tieguanyin.
While originating from Minbei Oolong, Taiwan Oolong has developed its own unique processing techniques. It is usually lightly fermented, with less than 25% fermentation.
It is roasted medium to light. This process gives it a refined aroma with floral, fruity, or honey notes. The tea liquor is honey-green and crystal clear, offering a smooth, mellow, and naturally sweet taste.
Among these, Oriental Beauty Oolong tea is special because it has a higher fermentation level of 60–70%. This gives it a rich scent of ripe fruit and honey. This makes it one of the most distinctive and iconic Taiwan Oolong teas.
Brewing Tips:
Taiwan Oolong is best brewed using a covered bowl (Gaiwan). Use water at 85–90°C (185–194°F) to preserve its delicate fragrance. The tea liquor is bright and clear, with a soft, refined taste. You can re-steep it 5–7 times, allowing its flavors to gradually unfold.