History

Oolong is a semi-oxidized tea, occupying the middle ground between green and black teas. Combining the best qualities of its two cousins, oolong teas are favored by many tea afficionados. They are principally manufactured in China and Taiwan (still called Formosa in tea trade, its old Dutch name). For the manufacture of oolongs, the leaves are wilted in direct sunlight, then shaken in bamboo baskets to lightly bruise the edges. Next, the leaves are spread out to dry until the surface of the leaf turns slightly yellow. Oolongs are always whole leaf teas, never broken by rolling. The least fermented of oolong teas are known as Pouchong.

Health Benefits

"Although black, green and oolong contain different levels of flavonoids, the research so far suggests that any possible disease fighting powers the teas might have are similar." Prevention, May 96.

"Drinking tea is something like drinking a vegetable. And it sure beats drinking brewed spinach." Prevention, May 96.

For Best Results

Oolong teas are best prepared with a freshly drawn water that had been brought to a full boil, and steeped for seven minutes, allowing the large leaves to fully unfurl and infuse. Jade Oolong and Pouchong tea, however, are best prepared with cooler water and steeped for only three minutes.

Varieties

Formosa Oolong - formosa means 'beautiful island' - a name Dutch explorers gave Taiwan. The oolong tea grown here, with intense pungency and exquisite bouquet, is regarded as the finest in the world.

Jade Oolong - barely oxidized, almost green oolong tea from the Tung Ting region of Taiwan, famous for its enchanting fragrance.

Ti Kuan Yin - aromatic and gentle oolong form the Fujian province of China. The name translates as 'Iron Goddess of Mercy'.

Pouchong - lightly oxidized oolong tea with a mesmerizing aroma and an exquisitely subtle and delicate taste.

Jasmine - oolong tea with the classic scent of jasmine flowers. The night-blooming jasmines are added to tea in the evening, and open with nightfall, infusing the tea with their sweet aroma. Each morning, the spent flowers are removed and fresh blossoms readied for the evening. This process is repeated for many nights.