True tea, partially oxidized
Oolong
Reviewed April 2026
Oolong sits between green and black tea, but that undersells it. The category ranges from bright and floral to roasted, mineral, creamy, and deeply aromatic.
CaffeineMedium
Temperature185 to 205°F
Time1 to 4 minutes, or many short gongfu steeps
Ratio2 to 3 g per 8 oz water
Compare all brewing temperatures
Flavor profile
Orchid, cream, stone fruit, toasted grain, mineral, honey
Top 5 to know
- Tieguanyin
Floral Chinese oolong, either greener or roasted.
- Taiwan high mountain oolong
Creamy, fragrant, and elegant.
- Jin Xuan / milk oolong
Naturally creamy cultivar when well sourced.
- Wuyi rock oolong
Roasted, mineral, powerful.
- Oriental Beauty
Honeyed, fruity, bug-bitten Taiwanese style.
Good for
- Tea exploration
- Multiple infusions
- People who want aroma and texture
Essential gear
Evidence notes
- Oolong rewards repeat infusions more than most categories.
- Gear choice changes the experience more here than with casual bagged tea.
- Specialty tea communities often treat oolong as the rabbit hole category.
Common questions
Is oolong closer to green tea or black tea?
It depends on the oxidation and roast. Some oolongs are green and floral; others are roasted, dark, and mineral.
Do I need a gaiwan for oolong?
No, but a gaiwan or small teapot makes repeat infusions easier and shows why oolong has such a strong enthusiast culture.