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What is Oolong Tea?

The best oolong teas come from mountaintops in Taiwan and China. Oolong teas are celebrated for their complex and multi-faceted flavour profile that intrigues the palate and delights the drinker with their delicacy and softness.

The most ought after oolong teas are picked in Autumn. While spring tea is known for its fragrance, fall tea is prized for its full-bodied and flavorful infusion. These teas fall into two distinct styles by shape; strip-style and semi-ball-rolled style.


What does oolong tea taste like?

Within this the varieties oolong teas differ quite widely, some offering a sweet and fruity flavour while others are richer, darker and woodier. At InNature we select oolong teas from some of the most traditional oolong-producing regions in Taiwan and Fujian.

Our farms employ ancient production methods that nurture the best oolong flavours to create peak tea-drinking experiences.

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How is oolong tea made?

Oolong teas are put through more processes than green teas, each stage further developing and deepening their flavours. Following selection and picking, the whole leaves are first withered before – and this is where the production process starts to differ from green teas – being tossed in bamboo baskets in order to slightly bruise the leaves, which encourages some oxidisation.

Then, a “sha qing” process – translated at “kill green” – occurs. This short burst of heat de-activates the enzymes to stop any more oxidisation happening. The leaves are then roasted, and curled into beautiful shapes that gently open out in the brewing process.

Oolong Tea

Oolong Tea Health benefits

Oolong has long been regarded for its health benefits with high levels of antioxidants, vitamins and minerals; in particular high levels of polyphenol. Oolong teas are good for boosting metabolism, cardiovascular fitness and controlling insulin.


How to brew Oolong Tea

Oolong teas should be brewed in high temperature water of 95-100°C.

Unlike green tea, which benefits from a low water temperature in order to avoid bitterness, in oolong the partial oxidisation process transforms the tannins in the tea into thearubigins, which require infusion in very hot water to fully draw out the fruity flavours.

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We hope you enjoy browsing, selecting and tasting our range of Oolong Tea