Oolong Tea

Oolong tea is a partially oxidized style of Camellia sinensis with an extraordinary range of flavor and aroma. Production methods such as withering, bruising, oxidation, rolling and roasting can create teas that range from light, floral and creamy to deeply roasted, mineral, fruity or woody.

Explore Leung's Cha oolong selections to compare different origins and processing styles. Lightly oxidized oolongs can emphasize fresh floral and green notes, while more oxidized or roasted teas often develop deeper toasted, honeyed and mineral characteristics.

Oolong is particularly rewarding over multiple infusions. Begin with the brewing guidance provided for each tea, then adjust water temperature, leaf quantity and steeping time to discover how the aroma and flavor evolve from cup to cup.