Oolong tea originated in the Ming dynasty in the Fujian province of China and is today best known for being produced in Fujian, Guangdong and Taiwan. It is a semi-oxidised tea that sits between green and black teas in terms of flavour, offering a wide variety, from light and floral notes to more complex, roasted nuances. The manufacturing process is extensive and involves steps such as withering, shaking, rolling, oxidising and roasting. Oxidation is interrupted at exactly the right time, giving oolong its characteristic flavour profile. Low-oxidised varieties have a lighter colour and a fresh, floral taste, while high-oxidised teas are darker with a richer, fruitier character. Many of these teas also undergo roasting to enhance a roasted flavour. Oolong tea is a craft that requires precision and accuracy from the tea master. Thanks to its diversity and low bitterness, oolong tea goes well with a variety of dishes. Low-oxidised varieties harmonise well with elegant meals, while the fuller-bodied, high-oxidised versions complement stronger flavours. One example is Tie Guan Yin, which can be combined with both mapo tofu and cream cake. When brewing, oolong is generally forgiving and can handle higher temperatures and longer brewing times without becoming bitter, making it suitable for both beginners and experienced tea masters who want to explore the tea's subtle nuances and find the perfect balance of flavour.
