Oolong teas (also called Wulong or Blue teas), more than any other type of tea, are the cooperative efforts of the tea farmer and the tea production artisan. The combined influences of the type of tea bush varietal, weather conditions, soil and growing environment are accented during production to bring out a wide range of types of oolong tea.
Oolong teas are frequently classified as "semi-oxidized" teas, not a very alluring name for a tea category we admit. Imagine a line connecting the flavor profiles of black and green tea, oolong teas freaquently are viewed relative to where they would fall on this line between black and green (amount of oxidation during processing). For instance, an oolong tea that is said to be only 15% oxidized would retain more of the flavor notes common to green teas (Bao Zhong oolong). A darker, more heavily oxidized oolong (Wuyi Mountain or Red Robe) can be as high as 80% oxidized and look very much like a black tea though with exceptionally larger leaves.
This is not to say that the flavor of an oolong tea is generically green or black. The magic of oolong teas is in tweaking the growing conditions and production to come up with distinctive flavor notes which can run run the gamut from floral, fruit, earthy, smoky, buttery and herbaceous to name a few. The complexity of oolong teas can take your tea drinking experience to a whole other level.
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