Fujian Province, China and the island of Taiwan contribute specialty teas to this very flavorful and aromatic class of tea. Oolong tea is semi-oxidized tea, and the range of oxidization can be from 15% to 80%. Additionally, in both of these two primary production places, two distinct styles of oolong tea are manufactured: ball-rolled style oolongs and broad, flat leaf oolong teas. These three factors: place, oxidation level and leaf-style combine to create a staggering number of oolong teas that offer taste differences that range from subtle to very obvious. Add various local taste preferences and regional style differences to the mix and oolong tea can easily become a delightful lifelong study in tea connoisseurship.

The manufacture of oolong tea is complicated and time-consuming. From start to finish, it can take as long as three days for a batch of oolong tea to undergo complete manufacture. Oolong teas are highly revered in eastern China and Taiwan, and second only to green tea in popularity in all of China. The highest prices paid for tea every year are paid for exquisite oolongs at auction in Taipei.

Here at Tea Trekker we are oolong enthusiasts, so our selection of oolongs tends to be exceptional. If you are not currently drinking oolongs, now is the time to try one or two.