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Oolong (Wulong) Teas

Oolong or Wulong (depending on which translation you use from Chinese) teas are semi-oxidized – somewhere between the minimal oxidation of Green tea and the full oxidation of Black tea. The process is very specialised with the degree of oxidization varying from region to region; with some Oolongs subjected to only a light oxidation (10 to 30%) where as others are more heavily oxidized (60 to 70%). This means that Oolongs range great in flavour; with lightly oxidize teas having flowery and fresh notes, to more heavily ones having woody, fruity and caramalized notes.