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Oolong Tea

Oolong tea is a fascinating and versatile tea variety, uniquely processed to combine the freshness and lightness of green tea with the depth and richness of black tea. Originally from China, Oolong is now also grown and cherished in other countries like Taiwan and Thailand. With its diverse flavour profiles and health benefits, Oolong tea offers a delightful journey for the palate and a treat for all the senses.

Our Oolong tea selection spans from fresh, light, and floral notes to rich, fruity and sweet aromas. A perfect starting point is our Milk Oolong, renowned for its naturally creamy vanilla flavours, while the bold, roasted character of our Organic Wuyi Oolong appeals to true connoisseurs. Discover the remarkable versatility of Oolong teas – a sensory journey and an essential choice for true tea enthusiasts.

Frequently Asked Questions

Everything you need to know for a perfect cup, in one place.

Is oolong tea different from black tea?

Yes, oolong tea is partially oxidised, sitting between green and black teas in flavour and strength. Our oolong teas are carefully sourced and naturally flavoured, offering a complex, smooth taste with floral and fruity notes. Compared to black tea, oolong has a lighter body, more layered aroma, and a nuanced flavour profile that develops with each infusion, making it a sophisticated choice for tea enthusiasts.

Does oolong tea contain a lot of caffeine?

Oolong tea sits in the middle when it comes to caffeine, usually more than green tea but less than most black teas. Many tea drinkers find oolong offers a sustained energy without the jitters, making it a good choice for steady focus throughout the day.

Why is oolong tea popular in Chinese culture?

Oolong tea has a long history in Chinese culture, valued for its complex flavour, elegant aroma, and ceremonial significance. Oolong is often enjoyed during meals or tea ceremonies, celebrated for its balance, versatility, and the mindful experience it brings to daily life.

How is oolong tea made?

Oolong tea is partially oxidised and processed using time-honoured methods. The leaves are withered, gently rolled, and allowed to oxidise to a precise level before being fired to lock in their complex aroma and naturally flavoured character. This meticulous process creates a layered, smooth tea that develops in flavour over multiple infusions.