What is the difference between oolong and black tea

Once the tea leaves are oxidized to the desired level, heat is applied to halt the oxidation process and to start drying out the leaves. Roasting applies heat and also lends important flavor characteristics to the final oolong tea.

A key characteristic of any oolong is its shape. This final rolling of the roasted and partially dried tea leaves defines the final appearance and flavor of the tea. The shaped oolong tea leaves are then left to dry. It is important to completely reduce the moisture content in the tea leaves so they can be stored without spoiling.

Once the tea leaves have fully dried, they are visually sorted into various groups of similar size and color to create different lots of like teas. Each lot of tea receives a different industry grade that rates how the tea visually looks depending on how much whole leaf, broken leaf or unopened tea buds end up in the lot. For more information about how different teas are processed, visit our How is Tea Made?

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 teas 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 wine maker that ultimately determines how the wine will taste in your glass. This is a stunning cup. If vintage Domaine Huet, a white wine from the Loire made from a crazy grape called chenin blanc, were a tea, it would be this.

Given its origins, oolong tea is hugely popular in Asia. In fact, just as there are wine competitions in California, Italy or France, there are oolong competitions across Asia to honor the artisanship of oolong tea producers.

Teas may be judged on everything from the shape and appearance of the dry and wet leaves to the color, aroma and taste of the brewed tea. There are many factors that can determine caffeine levels of any beverage brewed from a caffeinated plant, including the variety of the plant, how the plant was processed and how the beverage was brewed.

The caffeine content in an oolong tea generally falls somewhere between a black tea and a green tea. A lightly oxidized oolong may have lower caffeine levels similar to a green tea and a highly oxidized oolong may have higher caffeine levels similar to a black tea.

But this can vary depending on how the tea plant was cultivated and how the oolong tea was processed. Storing an oolong tea properly will ensure that your tea will remain fresh as long as possible.

It is important to ask the tea vendor about the oxidation levels of your oolong tea. A more oxidized oolong tea will more shelf stable than a less oxidized one.

If stored properly in a cool dark place, in an opaque airtight container, away from light and moisture, and far from pantry items like coffee and spices that can leach flavor into the tea leaves, oolong teas can last anywhere from six months to two years before they should be used or replaced.

For more information about how to best care for your tea, visit our How to Store Tea page. Because oolong teas vary wildly in their oxidation levels and processing techniques, many oolongs will have different ideal brewing temperatures and steeping times. Heiss, Site Information. Please wait My Account. All rights of this website such as articles, photographs and pictures are reserved. Skip to main content. About us Japanese Change text size and color.

Main content starts here. Difference between black tea, green tea, and oolong tea There are many different ways to categorize tea. Teach me Tea Cha! Return to top of page About this site Related links Contact.

The oxidation process results in rich, earthy flavors and a full body. Black teas have strong flavor notes and are a great replacement for a cup of coffee. Oolong leaf tea is largely a Chinese tea. Most of these types of tea are produced in China, though there are a few other small regions that craft oolong teas mainly in Taiwan. The oolong leaves here are steeped in a rich history. These types of tea were popular favorites among elite leaders dating back to the Qing Dynasty.

One particular variety of oolong tea — known as Black Dragon tea — was served as a tribute tea. Some of the highest quality oolong teas today include Da Hong Pao, which is one of the world's most expensive teas , and Bai Jiguan tea. Both of these teas are cultivated in the Wuyi Mountains. The caffeine content of oolong tea leaves varies depending on its oxidation level.

More heavily oxidized oolongs tend to have higher caffeine levels compared to lightly oxidized ones. In general, oolong tea contains 35 to 60 milligrams of caffeine. Black tea is a caffeine-rich tea that is commonly used as an alternative to coffee. The tea boast robust flavors with hints of chocolate, caramel, and woodsy flavors. Black tea is largely produced in China — in the Yunnan Province— and in India, though plantations across the globe cultivate this tea.

In Britain, English black teas like English Breakfast tea and Earl Grey tea , which features the addition of bergamot rinds are popular favorites. In India, black tea is cultivated using a strain unique to the region. High quality varieties include Assam and Darjeeling, which are a key component of masala chai. In China, two popular black teas include Lapsang Souchong , Keemun, and black pearl gunpowder tea.

Lapsang Souchong tea leaves are roasted over open pine fires, creating a tea that invokes visions of woodsy campfires. It is rich and features a potent piney fragrance. Gunpowder tea derives its name from the appearance of the tea leaves, which are rolled into tight balls that unfurl when infused in water.