CHINESE OOLONG TEA
Oolong tea is one of the six traditional categories of Chinese tea. Partially oxidized and highly diverse in processing, oolong can range from fresh and floral to rich, roasted, and deeply aromatic.
What makes oolong especially fascinating is its extraordinary variety of aroma and flavor, shaped by origin, cultivar, oxidation, roasting, and craftsmanship.
Major Chinese Oolong Teas
Chinese oolong tea is traditionally associated with several important producing regions, each with its own distinctive character:
Wuyi Rock Tea (Yancha) — produced in the Wuyi Mountains of Fujian, known for its mineral character, rich texture, complex aroma, and lingering finish. Famous varieties include Rou Gui, Shui Xian, and Da Hong Pao.
Phoenix Dancong — from the Phoenix Mountains of Chaozhou, Guangdong. Famous for its exceptionally expressive natural aromas, ranging from orchid and honey to fruit and spice.
Anxi Tieguanyin — from Anxi, Fujian, traditionally known for its distinctive floral fragrance, smooth texture, and lingering aftertaste.
What Makes a Good Oolong Tea?
Because oolong is so diverse, there is no single standard for how a good oolong should taste.
A fine oolong should clearly express the character of its origin and cultivar, while showing good craftsmanship, a clean and balanced liquor, distinctive aroma, depth of flavor, and a long, pleasant finish.
Selecting Oolong Tea at SCAFTEA
Every tea at SCAFTEA is selected according to our four fundamental standards:
Shape · Color · Aroma · Flavor
For oolong tea in particular, we pay close attention to aromatic complexity, texture, balance, depth, and aftertaste.
