WHAT IS OOLONG?

Oolong, also called blue-green tea, has a special place among teas. It is between green tea, which isn’t oxidised, and black tea, which is fully oxidised. The manufacturing process of oolong tea involves a partial oxidation of its leaves, usually between 10 and 70 per cent.

This oxidising rate plays an important role in the tea’s flavours.

A slightly oxidised oolong will be closer to a green tea, with fresh and flowery notes, while a more oxidised oolong will have smoother notes, sometimes flowery, fruity, or slightly woody, reminiscent of black tea.

Oolong tea is native to China and Taiwan. For a few years now, it has also been cultivated in other regions, such as Thailand and even France. Each region gives its teas unique traits, affecting the available flavours. Among the most famous oolongs, we find the Tie Guan Yin, with flowery and sweet flavours, and the Fancy, fruitier and woodier.

It supports several steeps, each revealing a palette of flavors. Oolong shines through its versatility; you can enjoy it during the day and the evening.