Oolong Teas

Oolong Teas
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Thurbo Special Autumn Oolong

Thurbo Special Autumn Oolong

35,328
100 g 40 cups
Marigold Berry Muse Tea

Marigold Berry Muse Tea

12,958
50 g 20 cups
Mim Classic Spring Oolong Tea

Mim Classic Spring Oolong Tea

18,848
50 g 20 cups
Mim Special Summer Oolong Tea

Mim Special Summer Oolong Tea

17,670
50 g 20 cups
Red Arbor Oolong Tea

Red Arbor Oolong Tea

21,204
50 g 20 cups
Singbulli Special Summer Oolong Tea

Singbulli Special Summer Oolong Tea

16,492
50 g 20 cups
Red Thunder Autumn Oolong Tea

Red Thunder Autumn Oolong Tea

24,726
100 g 40 cups
Glenburn Special Spring Oolong Tea

Glenburn Special Spring Oolong Tea

23,560
50 g 17 cups
Doomni Exotic Summer Oolong Tea

Doomni Exotic Summer Oolong Tea

35,328
100 g 40 cups

More famous as a Chinese tea, the name ‘oolong’ also has its origin there, in ‘wu long’ or ‘black dragon’. Its origins come in unconfirmed stories, one of a tea grower named Wu Long who forgot to process his pick one day. The leaves began to naturally wilt and oxidize. When Wu Long found them the next day, he decided to process them mildly and found himself with a brew that was similar to the black tea but smoother, sweeter and more fragrant.
Oolongs too are made from leaves of the tea plant, Camellia sinensis. What sets it apart from the blacks or whites or greens is the single step of oxidation. Oolongs fit between black and green teas by being partially oxidized.
Its leaves are usually formed in one of two unique styles: rolling them long and curly or ‘wrap‐ curling’ the leaves into small bead‐like shapes, sometimes with a tail.
To create the robust flavor, the leaves, are withered, rolled and fired multiple times. In crafting an oolong, the tea master must both, recognize the potential in a leaf to lend itself to this type, and be skilled in the making of it.
The oolong teas have caught the interest of tea drinkers for health reasons. It’s thought to be beneficial to health for its antioxidant properties, as much or more than the average black.
Where to buy oolong teas?
While Taiwanese and Chinese oolongs are famous world over, in India too, oolongs are now beginning to gain recognition. Darjeeling’s tea gardens have begun to produce this variety in small quantities. Unlike the Taiwanese or Chinese oolongs which are more toasty and woody, the Indian oolongs are floral and fragrant. Less astringent than the black, they are more about flavors than tannic strength. Many of the finest estates in India have started producing oolongs, included Darjeeling’s Mim, Castleton, Jungpana, Singbulli and Glenburn,