If you’re reading this, odds are you’ve never know What does Oolong tea taste like before, but you’d like to. Let’s be honest: explaining and describing the flavor of Oolong tea to someone who has never had it is really tough. Imagine attempting to communicate the flavor of salt to someone who has never tasted it. Isn’t it difficult? However, we believe that some meals and beverages, such as this excellent tea, are deserving of attempting to convey their flavor with words. You see, we used the word incredible in the last phrase, but you don’t have to understand what that means just now. As a result, let’s take a look at some of the characteristics of Oolong tea and try to explain what gives the tea the flavor, and what that flavor is like.
Oolong tea origins

Firstly, Oolong tea is the epitome of authentic artisan tea processing. An oolong tea’s look, shape, and flavor can vary dramatically depending on where it’s grown and how it’s processed. Both China and Taiwan claim oolong’s origins, and tea is still highly regarded in both nations today.
According to one tale, the Chinese gave the huge dark tea leaves the name “wulong” or “black dragon”. Because they were extensively oxidized and twisted into shapes that resembled the magical Chinese dragon. Another legend talks about a tea farmer named Wu Liang (later abbreviated to Wulong). She by chance found the oolong tea style. After a long day of tea gathering, the farmer became preoccupied. And when he returned to his withering tea leaves, he realized they had already begun to oxidize. Whatever narrative you believe, the most well-known Chinese oolongs are cultivated in high mountainous places with rocky terrain and cool temperatures. These oolongs are known for their rich flavor due to their distinct topography and harsh environment.
While the most well-known oolongs originated in China and Taiwan, several oolong styles are also produced in other regions of the world. Some of the world’s oolong teas are produced in India, Sri Lanka, Japan, Thailand, and New Zealand, to name a few.
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How oolong tea is made

Withering is always the first step after plucking to eliminate moisture from the leaves and kickstart the development of aroma and flavor chemicals in the leaves. There is no specific time for withering because of various elements, including the weather on the plucking day. It also includes the quality of the leaf itself, and the features of different recipes, all influence the desired time. It might take anywhere from a few hours to a whole day.
During the withering process, some teas need to be “played” with. We toss the tea leaves on the bamboo trays to promote and fasten the oxidation process while bruising the leaves. Tossing helps to release the juices and enzymes that give specific characteristics to the tea.
After withering and tossing, the next step is either fixing or rolling. If we are making a greener oolong, fixing is the next step. It stops the oxidation process and locks the enzymes in the leaves. We use the tumbling method in our factory – the machine looks like a tumble dryer. It rotates and tosses the leaves at a high temperature which helps to stop the ongoing processes in the leaves. Fixing also helps to keep the green color of the tea.
If we’re manufacturing darker oolongs, we’ll skip the fixing step and move straight from withering to rolling. The vital oils and liquids from the leaves will flow out during the rolling process, giving the tea its flavor qualities. Rolling the tea not only gets the liquids flowing but also gives it a distinct appearance. When you steep your tea, the rolling effect is most visible, as the tea leaves delicately unroll themselves.
Oolong tea taste

Because oolong tea is oxidized at varying levels depending on the processing technique of the tea master, its flavor can range from light to full-bodied, floral to grassy, and sweet to toasty. The color of the leaves and the hue of the brewed tea can also vary from green to golden to brown.
The differences between the types and flavors of oolong tea taste are often compared to the differences between fine wines. While all wine comes from a grape, it is the combination of the variety of the grape, how and where the grape was grown and the artisanal style of the winemaker that ultimately determines how the wine will taste in your glass. Even within one country’s wine industry, different flavor profiles can be found in different types of wine.