Oolong tea, known as wūlóng chá (乌龙茶) in Chinese, is one of the most versatile and complex tea types in the world. It falls between green tea and black tea, undergoing a partial oxidation process that gives it a unique balance of floral, fruity, and roasted flavors.
China is the birthplace of oolong tea, with famous tea-growing regions such as Fujian, Guangdong, and Taiwan producing some of the finest oolong teas. Each variety of fresh oolong tea has its own distinct characteristics and brewing techniques to bring out its best flavors.
In this article, we will explore the most popular fresh oolong tea varieties in China and the best ways to brew them for an authentic tea experience.
1. Tie Guan Yin (Iron Goddess of Mercy) – The King of Oolong Teas
A. Origin and History
Tie Guan Yin (铁观音) originates from Anxi County, Fujian Province, and is one of the most famous oolong teas in the world. This tea was discovered in the 18th century and is named after Guanyin, the Goddess of Mercy.
B. Characteristics
✔ Oxidation Level: Light to medium (15%–40%)
✔ Leaf Appearance: Tightly rolled, dark green leaves
✔ Aroma: Floral, orchid-like fragrance
✔ Taste: Sweet, smooth, with a long-lasting aftertaste
✔ Liquor: Bright yellow-green
C. Brewing Method
- Water Temperature: 85°C–90°C (185°F–194°F)
- Teaware: Gaiwan or Yixing clay teapot
- Steeping Time: 30–60 seconds (multiple infusions)
- Brewing Tips: Use short infusions to extract the floral and creamy notes gradually.
2. Da Hong Pao (Big Red Robe) – The Rock Tea Legend
A. Origin and History
Da Hong Pao (大红袍) is a legendary Wuyi Rock Tea (Yancha, 岩茶) from Fujian Province. The original mother trees, growing on the Wuyi Mountains, are considered national treasures.
B. Characteristics
✔ Oxidation Level: Medium to heavy (40%–60%)
✔ Leaf Appearance: Long, twisted, dark brown leaves
✔ Aroma: Roasted, woody, and fruity notes
✔ Taste: Rich, mineral-heavy, with hints of caramel and dark chocolate
✔ Liquor: Deep amber-red
C. Brewing Method
- Water Temperature: 95°C–100°C (203°F–212°F)
- Teaware: Yixing clay teapot (enhances the roasted flavors)
- Steeping Time: 20–45 seconds (multiple infusions)
- Brewing Tips: Rinse the tea leaves quickly before the first infusion to awaken the aroma.
3. Shui Xian (Water Sprite) – The Fragrant Rock Tea
A. Origin and History
Shui Xian (水仙), meaning Water Sprite or Narcissus, is another Wuyi Rock Tea known for its bold, floral, and honey-like aroma. It is widely cultivated in Fujian and aged for several years to develop its complex flavors.
B. Characteristics
✔ Oxidation Level: Medium to heavy (40%–60%)
✔ Leaf Appearance: Large, twisted leaves with a dark brown hue
✔ Aroma: Floral, honey-like, with a roasted scent
✔ Taste: Smooth, full-bodied, with sweet and woody notes
✔ Liquor: Rich amber color
C. Brewing Method
- Water Temperature: 95°C–100°C (203°F–212°F)
- Teaware: Porcelain gaiwan or Yixing teapot
- Steeping Time: 20–50 seconds (multiple infusions)
- Brewing Tips: The second and third infusions have the best balance of aroma and taste.
4. Feng Huang Dan Cong (Phoenix Oolong) – The Single Bush Tea
A. Origin and History
Feng Huang Dan Cong (凤凰单丛) comes from the Phoenix Mountains in Guangdong Province. It is called “Single Bush” because each tea tree develops a unique flavor profile based on its growing conditions.
B. Characteristics
✔ Oxidation Level: Medium (30%–50%)
✔ Leaf Appearance: Long, twisted, dark green leaves
✔ Aroma: Fruity, floral, and honey-like
✔ Taste: Sweet, with notes of peach, lychee, and orchid
✔ Liquor: Golden-orange
C. Brewing Method
- Water Temperature: 90°C–95°C (194°F–203°F)
- Teaware: Gaiwan or glass teapot
- Steeping Time: 20–40 seconds (multiple infusions)
- Brewing Tips: High-quality Dan Cong teas can last 10+ infusions, revealing new layers of flavor with each brew.
5. Jin Xuan (Golden Daylily) – The Milky Oolong
A. Origin and History
Jin Xuan (金萱) is a Taiwanese oolong tea, also known as Milk Oolong due to its naturally creamy flavor. It was developed in the 1980s in Taiwan and has since become a favorite among tea lovers.
B. Characteristics
✔ Oxidation Level: Light to medium (20%–40%)
✔ Leaf Appearance: Tightly rolled, bright green leaves
✔ Aroma: Milky, floral, and slightly buttery
✔ Taste: Smooth, creamy, with a natural sweetness
✔ Liquor: Pale golden-green
C. Brewing Method
- Water Temperature: 85°C–90°C (185°F–194°F)
- Teaware: Porcelain gaiwan or glass teapot
- Steeping Time: 30–60 seconds (multiple infusions)
- Brewing Tips: Use filtered water to enhance the tea’s creamy mouthfeel.
6. Oriental Beauty – The Champagne of Oolong Teas
A. Origin and History
Oriental Beauty (东方美人), also known as Bai Hao Oolong, is a unique Taiwanese oolong tea that undergoes heavy oxidation (50%–70%). It was highly prized in Europe and even named by the British as “Oriental Beauty” due to its elegant taste.
B. Characteristics
✔ Oxidation Level: High (50%–70%)
✔ Leaf Appearance: Multi-colored leaves with silver tips
✔ Aroma: Honey, ripe fruit, and floral notes
✔ Taste: Sweet, smooth, with hints of peach and honey
✔ Liquor: Reddish-orange
C. Brewing Method
- Water Temperature: 85°C–95°C (185°F–203°F)
- Teaware: Glass or porcelain teapot
- Steeping Time: 30–60 seconds (multiple infusions)
- Brewing Tips: This tea develops richer flavors with later infusions.
Conclusion: The Art of Brewing Fresh Oolong Tea
Each variety of fresh oolong tea offers a unique flavor profile, aroma, and brewing experience. Whether you prefer the floral elegance of Tie Guan Yin, the roasted depth of Da Hong Pao, or the fruity sweetness of Phoenix Oolong, mastering the right brewing techniques will help you appreciate their complexity and richness.
Which fresh oolong tea would you like to try first? 🍵