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At Terza Luna, within our online tea sales, we have chosen a selection of highly prized Oolong teas for those looking for the best teas online. Oolong teas originate from China and are also known as Blue Tea or Wu Long.
GABA OOLONG AMETHYST BIO TAIWAN, NANTOU COUNTY, HARVEST 2022 -Charcoal roasted- Gaba teas are.....
TIE KUAN YIN VINTAGE -Nong Xian- Harvested in May 2022 Anxi, China Altitude 1200 meters Tie Kuan .....
SHUI XIAN ZHANG PING -A rare and exceptional oolong tea- Origin: Fujian, China Harvested at t.....
ORIENTAL BEAUTY MR HAO Oriental beauty oolong tea Origin Vietnam, Moc Chau Summer harvest 2022 Al.....
FOUR SEASON OOLONG -Si Ji Chun 四季春- Origin: Mingjian, Nantou Province, Taiwan Harvest: April 2022 .....
WENSHAN BAOZHONG -Oolong Taiwanese- Origin: Pinglin, Taiwan Harvest: April 2022 vacuum age.....
OOLONG YLANG YLANG -A beautifully scented oolong- Elegance and sensuality of Ylang Ylang flowe.....
BA XIAN DAN CONG OOLONG MR.LUO -Eight immortals oolong- Fujian, China Spring harvest 2024 Altitude .....
DUCK SHIT OOLONG -Ya Shi Xiang- China, Fujian, Zhaoan County Harvest Spring 2024 Altitude 800m Tea.....
BA YA QI LAN -OOLONG- China, Fujian Spring Harvest 2024 Tea Master: Zhou family Altitude 800 .....
Tie Guan Yin: among the most famous Oolong teas Buy Tie Guan Yin online at Terza Luna The Tie .....
DA HONG PAO OOLONG Origin: China, Wuyi Mountains, Fujian Harvest: Summer 2024 The Da .....
GABA OOLONG TOPAZIO BIO TAIWAN, NANTOU COUNTY, HARVEST 2021 Gaba teas are a new type of tea charact.....
JIN XUAN OOLONG Mr. Yiming Taiwan. Oolong with 15% oxidation. Premium selection. Harvested in Apr.....
GABA OOLONG AMBER ORGANIC TEA TAIWAN, NANTOU COUNTY, HARVEST 2022 Gaba teas are a new type of te.....
GABA OOLONG RUBY ORGANIC TAIWAN, NANTOU COUNTY, HARVEST 2021 Gaba teas are a new type of tea cha.....
ALI SHAN OOLONG ORGANIC TAIWAN, APRIL 2022 Taiwan. Oolong tea (wu long) 15% oxidation. Harveste.....
China. 60% oxidized Oolong tea. Premium selection. Harvested in May 2020. Guangdong, Feng Huang mou.....
ZHENG YANG SHUI XIAN 60% oxidized Oolong. Fujian, Wuyi mountains, China Harvested in May 2024 S.....
ZHENG YANG ROU GUI OOLONG MOUNTAINS WUYI, FUJIAN, CHINA SUMMER HARVEST 2024 Rou gui in Chinese .....
DONG DING OOLONG Oxidized Oolong at 25%. Nantou Province, Tung Ting Mountain, Taiwan. Harveste.....
Oriental Beauty Oolong, Thailand. 70% oxidation. Harvested in August 2023 Origin Chiang Mai, Thai.....
GINSENG OOLONG TEA Oolong tea leaves covered with ginseng powder. Particularly recommended to pro.....
MILKY OOLONG ORGANIC -Sweet oolong tea- Origin: China, Anxi Harvest 2023 This is an Oolong t.....
QUEEN OOLONG -Oolong tea with flowers- The elegance of this oolong tea makes it truly the quee.....
WALNUT OOLONG Tea oolong, China, oxidized at 82%. The strong notes of highly oxidized oolong teas,.....
Also known as blue tea or Wulong, they are highly prized teas produced in China and Taiwan. They are a semi-oxidized tea—the word "wulong" literally translates to "dark dragon"—somewhere between green tea and black tea.
They are famous among tea enthusiasts for their properties and unique characteristics, as these teas vary in oxidation levels ranging from 90% to 10%. Oolong teas are extremely rare, and it is common to come across passionate enthusiasts in specialized forums asking where to buy Oolong tea.
One of the most common questions among tea lovers in forums is "Oolong tea, where to buy it?". It is indeed not easy to find quality Oolong tea as it is very rare. At Terza Luna, you can easily buy Oolong tea online at a fair price, so you can indulge in a cup of this rare and delicious tea!
Traditionally produced in China, the cultivation of Oolong tea was introduced in the 18th century in Taiwan as well. The quality of Taiwanese Oolong tea varies from harvest to harvest due to the unstable atmospheric and environmental conditions of the country. Oolong production has been adopted by several other countries, but they have not reached the quality provided by Chinese and Taiwanese traditions. The taste of Oolong—also the namesake of a character in the famous anime Dragon Ball—is particularly fruity, more intense than green tea but sweeter than black tea.
Oolong tea, also known as wu long or blue tea, is a category of tea that falls between green and black tea based on the oxidation level of the leaves.
Depending on the oxidation level of the tea leaves, we can distinguish tea families that we all know. Its name means "black dragon," a direct reference to the shape of some Oolong teas. In the West, they are known because the media often presents them as slimming teas, but there is not enough scientific literature to support this claim. In any case, their properties do not seem to differ from other teas, as they are due to the combination of caffeine and polyphenols.
One of the most interesting aspects of Oolong teas is that they offer a wide range of possibilities. Starting from the fact that there can be many gradations between 10% and 90%. The countries that produce them are as diverse as always (primarily China and Taiwan), with different subcategories leading to many small excellences: for example, there are Yan Cha or rock teas, originating from plants that root in rocks, or Dan Cong, among the most delicate and expensive.
There are also high mountain Taiwanese oolong, which are characterized by a fresh taste, often with notes of orchid, and those roasted like Dong Ding, which were more common in the past. In short, there are many, different, and good ones. This is definitely one of the reasons why many tea enthusiasts often have a passion for this genre. And now that I have my cup of Feng Huang Dan Cong in my hands, I can say that I agree with them.
Oolong teas are semi-oxidized teas, and they represent a middle ground between green tea and black tea. Green tea, in fact, has no or very low oxidation (1-2%), while black tea has an oxidation of 90-100% of the leaf. Oxidation is a chemical reaction of oxygen on plant cells, which gives the characteristic black color to tea leaves.
Often we come across texts, even from reliable sources, that define Oolong as semi-fermented tea: this is actually inaccurate, as fermentation and oxidation are two different processes. Oxidation is a natural process, while fermentation is a chemical reaction caused by microorganisms such as molds and bacteria.
Oolong teas are therefore semi-oxidized because during the processing they undergo a partial oxidation. Once harvested, tea leaves are withered in the sun, then oxidized, rolled, and dried. The rolling process is not always carried out, some Oolongs can also be found in leaves, while others do not have the characteristic rolled shape but rather a sort of 'balling up' of the leaf. Generally, lightly oxidized Oolongs can be found in 'balls' even though this is not an absolute rule. Some Oolongs are roasted after the rolling process, and they are called roasted Oolongs.
A good Oolong tea depends not only on the quality of the plant but above all on the skill of the tea master in processing the leaves. Oolong teas can indeed be different based on the degree of leaf oxidation and the type of processing, resulting in Oolongs with very different specificities: it is the tea master who decides to what degree of oxidation to subject the leaf, based on its appearance and aroma, and it is a difficult processing process because it is not possible to know the result until the end of processing. While in green teas oxidation is immediately stopped and in black teas carried out until complete leaf oxidation, Oolong teas have a wide range of possible oxidation levels (between 10% and 90%) that vary the aromatic profile, in fact, this process impacts the structure of the leaf polyphenols, influencing different aspects of tea, from color (a lightly oxidized Oolong could visually resemble a green tea) to aromatic notes.
In addition to this, even the withering process of the leaves, and its duration completely change the taste of the tea, which is why extreme attention is needed during all processing steps to obtain the best quality Oolong. This factor should be taken into consideration when purchasing an Oolong; often these are teas with a high price, due to the fact that it is extremely difficult to obtain a good Oolong and the best qualities are produced in limited quantities.
Among the properties of Oolong, many claim that these teas help with weight loss, however, there are no studies that prove this theory. Lightly oxidized Oolongs have antioxidant properties, like many green teas, while high mountain Oolongs are rich in minerals.
We recommend a good Oolong to enjoy the particular taste and sweet notes of its infusion. They are teas without contraindications, with caffeine content that varies depending on the plant and harvest times. If you want an Oolong without caffeine (or caffeine, being the same molecule), we suggest trying roasted Oolongs, which lose all caffeine in the roasting process.
The differences between the various types of Oolong depend both on the processing method and the plant itself. The distinction between Chinese and Taiwanese Oolong teas lies in the cultivar of the plant, which genetically adapts to different climates. This is why even within the same country, we find different types of Oolong.
The best Oolong comes from high mountain regions, extremely rich in minerals. Also known as Wuyi Oolong, named after the Wuyi mountains, one of the main tea production centers in Fujian province where Oolong is believed to have been invented. Today, the most precious and expensive organic Oolong tea is produced in limited quantities in this region.
Terzaluna offers for sale some of the most precious and unique Oolong teas, directly imported from the best plantations.
How to prepare Oolong tea? Although this particular tea can be prepared with a classic infusion, we suggest experimenting with the oriental method and making multiple infusions of the same leaves to fully enjoy its purity.
For multiple infusions, it is recommended to use smaller amounts of water, and if available, an oriental teapot like Yixing, which is smaller than typical Western teapots, and larger amounts of tea. Proceed with short and multiple infusions, lasting 30-60 seconds each.
For Oolong preparation, the quantities are:
Boiling water is necessary for this infusion.
The multiple infusion method is the best way to savor the tea, as the taste changes and becomes more vibrant with each infusion. A long infusion can make the tea bitter, overshadowing the delicate and floral notes that are crucial in pure teas like Oolong.
If you wish to try a cold brew method, you can opt for a classic maceration, using 10 grams of product per liter of water, leaving it to infuse in the refrigerator overnight.
After our recent trip to Taiwan, we have selected numerous varieties of Taiwanese teas in addition to the Oolong teas that we invite you to try and that you will find in the dedicated section.
Our passion for tea has led us to choose and select the best varieties of Oolong tea for sale online. In over 10 years of experience, we have tried to make our selection of organic Oolong tea much richer, offering it at affordable prices, but never compromising on quality. Terza Luna's organic Oolongs come from small artisanal cultivations in China and Taiwan, the two nations where the culture of this semi-oxidized tea is strongest and most rooted.
We often come across forums where users ask "Where can I buy good quality Oolong tea?" Terza Luna is the right answer!
On Terzaluna.com you can find Oolong tea at prices ranging from 4€ for a flavored Oolong, up to 24.50€ for an Oolong aged in oranges.