What defines oolong tea?
Oolong is a semi-oxidized tea, typically between 10% and 70% oxidation, with leaves that are withered, bruised, fixed, rolled, and often roasted. This span creates a vast flavor spectrum from floral and creamy to dark and mineral.
How is oolong different from green or black tea?
Green tea is unoxidized and black tea is fully oxidized; oolong sits in between. The partial oxidation, combined with precise roasting, gives oolong its layered character — often with notes of orchard fruit, orchids, toasted nuts, or wet stone.
What is the best way to brew oolong?
Gongfu style with a small teapot or gaiwan and a high leaf-to-water ratio (5–7 g per 100 ml). Use short, repeated infusions of 10–30 seconds, adjusting temperature to the tea’s roast level. For guidance, tea.equipment offers starter gongfu sets.
How many times can I steep oolong leaves?
Quality oolong yields 6–12 infusions, and some Phoenix dancongs exceed 15. Each steep reveals a different facet: the opening aroma, then body, then a lingering sweet finish called *huigan*.
Should I rinse oolong leaves before brewing?
A quick flash rinse — pour hot water on the leaves and discard immediately — is common for tightly rolled or roasted oolongs. It awakens the leaf and prepares it for an even first infusion.
What does 'rock rhyme' (yan yun) mean?
*Yan yun* describes the unique mineral, mellow, and lingering aftertaste of Wuyi rock tea, attributed to the sandstone soil and mountain mists. It is a marker of authentic, well-crafted yancha.
Is oolong high in caffeine?
Caffeine content varies with oxidation and brewing method, but oolong typically falls between green and black tea. Gongfu brewing extracts caffeine efficiently in early infusions, so the experience can feel stimulating yet balanced by theanine.