A Bouquet of Oolong

A Bouquet of Oolong

Oolong tea, known for its enchanting complexity, occupies a fascinating middle ground between green and black teas. Its evolution tells a story not only of craft and tradition but of regional innovation and shifting taste. In this article, we explore how oolong has changed over time, how it is grown and produced, and how to best enjoy its delicate bouquet of flavors.

The Roots of Oolong: From China to Taiwan

Oolong originated in China’s Fujian province, with the famed Wuyi Mountains and Anxi County producing some of the world’s earliest and most revered styles. Traditional Chinese oolongs—such as Da Hong Pao or Tie Guan Yin—were often heavily oxidized and roasted, yielding rich, nutty, and toasty profiles.

When oolong production spread to Taiwan in the 19th century, local growers began to develop their own distinct styles. Taiwan’s high mountain terrain, misty climate, and meticulous hand-processing techniques gave rise to a new generation of oolongs—lighter in oxidation, often unroasted, and celebrated for their floral, creamy, and ethereal qualities. Teas like Ali Shan and Baozhong have become iconic in this more delicate tradition.

How Oolong is Grown and Crafted

Oolong tea production is among the most labor-intensive and artisan-driven in the world of tea. The leaves are typically harvested in the spring and early summer. Unlike green tea (which is unoxidized) or black tea (fully oxidized), oolong tea is only partially oxidized—anywhere from 10% to 80% depending on the style.

After harvesting, the leaves are gently withered in sunlight, then shaken or tossed to bruise the edges, which initiates oxidation. The process is closely monitored and halted at the desired point by applying heat through pan-firing or baking. Some oolongs are then rolled into tightly curled balls; others are left twisted and wiry. A light roasting may be applied to enhance aroma and sweetness.

The result is a tea that bridges freshness and depth—fruity yet toasty, floral yet structured.

Brewing a Bouquet

To coax the full range of flavors from a good oolong, brewing technique matters. Here are a few tips:

  • Water Temperature: Use water between 185°F and 205°F (depending on oxidation level). Lighter oolongs do better with lower temps; darker ones can handle hotter water.

  • Leaf Quantity: Use about 1 teaspoon of rolled oolong or 1 tablespoon of loose leaves per 6–8 oz of water.

  • Multiple Infusions: Oolongs are meant to be re-steeped—often yielding 4–6 infusions with evolving flavors.

  • Teaware: A gaiwan or small teapot works beautifully, but a western-style brew also brings out its charm.

Explore Our Oolongs

At Boulder Tea Company, we’re proud to offer a curated selection of high-quality oolongs that celebrate this tea’s beauty and versatility:

  • Spring Serenade – A floral blend featuring oolong, violet petals, lychee, and rose

Each of these teas brings a unique character to your cup—and a story rooted in centuries of tradition and craftsmanship.

A Lasting Impression

Oolong is more than a tea; it's a journey of transformation—from leaf to cup, from tradition to innovation. Whether you prefer the roasted richness of Wuyi Rock oolongs or the lilting florals of a Taiwanese high mountain brew, oolong invites you to slow down, steep again, and savor the unfolding bouquet.

Find your next favorite oolong in our Boulder Tea Company collection.

Sara Martinelli