Ever seen a tea that blooms right before your eyes?
Drop a few oolong leaves into your cup and watch them unfurl as the hot water hits. Try it—it’s pretty mesmerizing.
Oolong tea might have originated in China and Taiwan, but in recent years, it’s gone global. Places like Thailand, Malawi and New Zealand are giving this classic tea their own twist.
Oolong comes in two main shapes: ball-rolled (like our Guangzhou Milk Oolong) and twisted (like The Skinny). The shape isn’t just for show; it affects how the flavour unfolds.
Steep, resteep, repeat
Oolong teas are made to be resteeped. Each round reveals something new—floral on the first steep, honeyed on the second and maybe a little nutty by the third. Each tea unveils its own unique layers of flavour. It’s part of the fun!
Gong-fu style
One traditional way to brew oolong is with a method called gong fu. It’s a Chinese tea practice that involves steeping a generous amount of tea in short, repeated infusions using a small teapot or a gaiwan (a lidded cup). With each steep, the flavours and aromas evolve. It’s a mindful ritual designed to appreciate the wide range of flavours oolong has to offer.
Wondering how the flavours change?
Oolong is semi-oxidized, with the oxidation levels ranging from 10% to 90%.
Green oolong (10–30%): light, floral & buttery. A smooth intro for those who swear by green tea.
Medium oolong (30–70%): think stone fruits, honey and nuts.
Dark oolong (70–90%): roasty, rich & full-bodied. Black tea fans, you’re going to like this one.
Labour of love
Oolong tea goes through more processing steps than any other tea type—we’re talking plucking, withering, oxidation, roasting, rolling, drying… and sometimes repeating some of those steps over and over until it reaches its final form.
It takes a remarkable level of skill to master the art of oxidation, the delicate process that defines oolong’s unique flavour. That’s why many tea gardens focus on one or two signature styles, perfecting them over time. Many of these gardens have been run by the same families for generations, with techniques passed down like treasured recipes.
Secret ingredient
Oolong tea is packed with L-theanine, the same compound found in green tea that helps with focus and stress relief. Traditionally, it’s enjoyed after a meal to aid digestion, boost metabolism and ease bloating. Basically, it’s a tasty way to relax, recharge and keep your body happy all at once.
How we do oolong tea
Guangzhou Milk Oolong
MEDIUM CAFFEINE | China-Origin Oolong | Ball-Rolled Style
-Velvety smooth & buttery, with delicate floral and grassy undertones.
-Plus, a subtle hint of orchid.
-Perfect for green tea lovers taking their first sip into the world of oolong.
What makes it great:
-This one’s a rare oolong from the Wuyi Mountains in China.
-We kept the flavouring vegan and lactose-free for all our lactose-intolerant teaple out there.
Organic Jade Tieguanyin
MEDIUM CAFFEINE | China-Origin Oolong | Ball-Rolled Style
-Fresh, floral & aromatic with notes of snow peas.
-A top pick for newbies itching to dive headfirst into the classics.
What makes it great:
-Tieguanyin is one of the most famous and well-loved traditional styles of oolong tea.
-Also known as “Iron Goddess of Mercy”.
-Why? Here’s the story: A farmer tried the tea for the first time and was so moved by it that he dedicated it to a statue of a goddess outside a temple.
Organic The Skinny
MEDIUM CAFFEINE | China-Origin Oolong | Twisted Style
-Robust, roasty & lightly earthy, with a citrusy finish.
-And if that’s not enough, you’ll get a spicy kick of warming ginger.
-Love black teas? This is the perfect oolong to start!
What makes it great:
-Ginger and ginseng root are known for giving your metabolism a little boost, and guess what? This tea has both!
So, oolong tea?
A no-brainer choice for your body and taste buds. With so many flavours to pick from, you’ll definitely find your perfect match. Drink up and soak in all the flavours and health benefits!
