Oolong Tea
Semi-oxidized tea to help with digestion and may help with skin health, bone strength, and weight loss.
Oolong sits between green and black tea on the oxidation spectrum, typically 15-85% oxidized, giving it the widest flavor range…
Oolong sits between green and black tea on the oxidation spectrum, typically 15-85% oxidized, giving it the widest flavor range of any tea category. Lightly oxidized oolongs (High Mountain, Jade) taste floral and creamy; heavily oxidized ones (Da Hong Pao, Dan Cong) taste roasted, fruity, and complex. Oolong is the artisan's tea: labor-intensive to produce and deeply rewarding to explore cup by cup.
Water Temp
185-205F (85-96C)
Steep Time
1-4 minutes (varies by style)
Amount
1-2 tsp (3-5 g) per 8 oz water
- Heat fresh filtered water to 185-205F (85-96C).
- Measure 1-2 tsp (3-5 g) per 8 oz water into your infuser or teapot.
- Steep for 1-4 minutes (varies by style), then remove the leaves promptly.
- Good quality Oolong Tea can be re-steeped 2–4 times — add 30 seconds each round.
It depends on the oxidation level. Light oolongs taste floral, buttery, or milky. Dark oolongs taste roasted, fruity, or honey-like. Most oolongs are smooth with little astringency.
Oolong contains caffeine and polyphenols that may support metabolism. Some studies suggest it helps the body process fat more efficiently. It works best as part of a balanced lifestyle, not as a standalone remedy.
Good quality oolong can be steeped 4–7 times, with each infusion revealing different aspects of the flavor. Add 30–60 seconds to each subsequent steep.
Light oolongs (10–40% oxidized) are closer to green tea: fresh, floral, and delicate. Dark oolongs (60–85% oxidized) are closer to black tea: roasted, complex, and rich. Ku Cha carries both styles.
