Oolong Tea

part of: Tea

Oolong tea occupies the broad middle ground of the tea spectrum. Depending on how far the leaves are oxidised — anywhere from about 15% to 85% — an oolong can taste light and floral like a green tea or dark and toasty like a black tea, with many stopping at a sweet, creamy, or fruity midpoint.

Classic oolongs come from China’s Fujian and Guangdong provinces and from Taiwan, where high-mountain varieties are especially prized. The tea is traditionally brewed gongfu-style in small vessels with short, repeated steepings, though it works perfectly well in a standard teapot or mug.

In Australia, oolong has grown in popularity through specialty tea shops and Asian grocery stores. It’s typically sold as whole or rolled leaves rather than in teabags, and good-quality leaves can be resteeped several times, with the flavour shifting across infusions.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Fresh tea leaves are withered in the sun, then tossed or tumbled to bruise the edges, which triggers partial oxidation. The tea maker monitors the process closely, stopping oxidation at the desired point by applying heat — either pan-firing or light roasting. The leaves are then rolled into their final shape (tightly balled or long and twisted, depending on style), dried, and sometimes given a final roast for added depth. The brewed tea is made by steeping these processed leaves in hot water.

Nutrition (per 100g)

Energy 0kcal
Protein 0g
Carbs 0.1g
Fat 0g
Fibre 0g Sugar 0g
Mass Distribution

What it costs the planet (per kilo)

Carbon ≈2.6kg
Freshwater ≈650.1L
Land ≈2.1m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from
Tea, leaves

In the kitchen

Used as

aromatic brewed tea

Goes well with
honey milk ginger jasmine peach
Classic dishes
  • Bubble Tea
  • Taiwanese Milk Tea
  • Oolong Latte

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

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