If you’re growing tired of your standard Earl Grey or green (it does happen), remember that there are endless other options. Our current fixation, however, falls on oolong.
What Is Oolong Tea and What Does It Taste Like?
Oolong tea is partially “fermented” tea. Plucked leaves are withered and allowed to ferment (aka oxidize) before drying. Oolongs lie between green and black teas on a sliding scale. “But to best understand oolong tea, you first must know a little bit more about green and black tea,” says Peter Goggi, president of the Tea Council of the USA. “All come from the leaves of the tea plant—Camellia sinensis—and are known as true teas. Green tea is not oxidized, meaning it is not exposed to oxygen for any extended period during its manufacture. It remains green in color and has a grassy, hay-like flavor. Black tea, on the other hand, is fully oxidized—it gets exposed to air for an extended period so that the natural chemical reaction taking place in the leaf is complete before it is dried. Black tea is darker in color, provides a reddish hue in cup, and has a stronger body.” According to Goggi, oolong is a tea the is only partially oxidized. “Its final color and strength in cup depend on how long oxidation takes place,” he says. “Some oolongs are minimally oxidized and others are very oxidized. This means that there is a wide range of typical oolong flavors. However, the most valued oolongs are clear and light in color when brewed and have a distinct peach and/or pear flavor.”
