Oolong tea

Oolong is perhaps the most diverse of the traditional tea types. Often overly simplified as “partially oxidized tea,” oolong is instead shaped by a series of deliberate steps in which the tea maker withers, bruises, rests, heats, rolls, and often roasts the leaves to develop particular aromas, flavors, and textures.

The result can range from bright, floral, and creamy to deeply roasted, fruity, mineral, or rich and caramelized. But floral fragrances should be prominent over successive brews. Explore oolongs from Taiwan, China, and beyond, including high mountain teas, Wuyi rock oolongs, Phoenix Mountain dan cong, and other distinctive regional styles. More than a point somewhere between green and black tea, oolong is a broad family of teas defined by the skill of the maker and the traditions of the place where each tea is produced.