Tea Types
Partially oxidised tea (10–80%) — the most diverse and most artisanal tea family.
Oolong sits between green and black, but that range is enormous. A jade Tieguanyin tastes like orchids; a roasted Da Hong Pao tastes like wood and cocoa. The art of oolong is the art of bruising and stopping at exactly the right moment.
Related terms
'Big Red Robe' — the legendary roasted oolong from Wuyi's cliffs, the most expensive tea in the world.
'Iron Goddess of Mercy' — Anxi's iconic balled oolong, ranging from emerald-floral to dark-roasted.
The most prized cultivar of Taiwanese high-mountain oolong — 'Green Heart'.
From the Journal
Not green, not black — oolong is the in-between family that rewards craft. The science (and art) of partial oxidation, explained.
by Sameera
From high-mountain Dong Ding to the global juggernaut of boba — Taiwan punches far above its weight in tea culture.
by Sameera
The Tea List dispatch
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