Facts about Oolong Tea

1. 07

   Oxidation in oolong tea creates theaflavins and thearubigins, compounds that give the brew its characteristic amber to golden color and fruity, floral flavor profile.

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2. 06

   Oolong tea leaves can be re-steeped up to five to seven times, with each infusion revealing different flavor notes and increasing complexity throughout the brewing session.

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3. 05

   Steep oolong tea between 195 and 205 degrees Fahrenheit for 3 to 5 minutes to achieve optimal flavor extraction without causing bitterness.

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4. 04

   During the Song Dynasty around the 10th century, oolong tea emerged in the Wuyi Mountains of China as producers began experimenting with partial oxidation techniques.

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5. 03

   Rolled oolong leaves can unfurl up to three times their compressed size when steeped in hot water, revealing the full leaf surface for flavor extraction.

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6. 02

   Taiwan produced approximately 20,000 metric tons of oolong tea annually in the early 2020s, making it the world's largest oolong producer.

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7. 01

   Between 30 and 80 percent oxidation distinguishes oolong tea from fully oxidized black teas and unoxidized green teas.

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