Oolong Tea

Oolong Tea is made from the Camellia sinensis plant, like black and green tea, but it is partially oxidised. typically between 8 and 80 percent. This places it midway in flavour and character, offering a balance of depth and freshness.

The process includes withering, light bruising, controlled oxidation, rolling and drying. The result is a tea that ranges from floral to roasted, depending on the level of oxidation. Oolong’s origins lie in Fujian Province, China, with notable production in the Wuyi Mountains and Anxi County, where tea-making traditions span centuries.

Naturally rich in antioxidants and polyphenols, Oolong Tea supports everyday wellbeing with properties found in both green and black tea styles. When enjoyed regularly, it may offer the following targeted benefits:

• For Digestion: Gentle on the stomach and may help reduce bloating or discomfort after meals.
• For Weight Management: Contains compounds that may support fat metabolism and assist with healthy weight maintenance.
• For Cognitive Function: Provides a balance of caffeine and L-theanine, which may help improve focus and mental clarity.
• For Skin: Antioxidants may help protect skin cells from oxidative stress, supporting a clearer and more balanced complexion.
• For Bone Strength: Some studies suggest long-term consumption may support bone density, particularly in older adults.

These effects reflect early research and traditional use. Oolong is best enjoyed as part of a varied, balanced lifestyle.

The origins of Oolong Tea remain uncertain. Some accounts place its development in the 10th century CE, while others suggest the 17th or 18th century. Though the precise timeline is unclear, both legend and history offer valuable context.

One story dates to the Song Dynasty (960 to 1279 CE), when tribute teas were sent to the imperial court. A tea from Beiguan Garden in Fujian, pressed with dragon and phoenix symbols, became known as “Wu Long” or “Black Dragon”, later evolving into the name “Oolong”.

Other legends centre on Anxi County, where a farmer is said to have accidentally discovered the tea’s semi-oxidised style after abandoning freshly picked leaves, either due to a snake or in pursuit of a deer. In some versions, the name “Black Dragon” refers to the farmer himself.

Beyond China, Formosa Oolong (from modern-day Taiwan) rose to prominence in the mid-19th century. In 1866, during the Qing Dynasty, British trader John Dodd began promoting it internationally. Migrants from Fujian brought their expertise to the island, and by the early 20th century, industrial production had largely replaced traditional tea gardens under Japanese rule.

Today, oolong remains rooted in Chinese tradition and is enjoyed for its nuanced balance of strength and delicacy.

Whether you decide on a Loose Oolong Tea from mainland China or Taiwan, India’s Assam Tea or Darjeeling, it’s only the tip of the iceberg. There are innumerable different types of Oolong Tea, each boasting individual traits, oxidation levels and perhaps even additions.

It’s time now to introduce you to just a handful of the varieties we stock at The Kent and Sussex Tea and Coffee Company:

• Iron Goddess of Mercy Oolong Tea
• Milk Oolong Tea
• GABA Oolong Tea
• Ginseng Oolong Tea
• Jade Oolong Tea

There are a few distinctive names among our selection. Milk Oolong, for example, is not made with dairy. Its creamy flavour comes from a particular tea cultivar and a light baking method used during processing. GABA Oolong is crafted in a controlled environment with reduced oxygen to naturally increase its gamma aminobutyric acid content, a compound associated with calm and mental clarity.