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# Oolong Tea Tasting Experience

## Introduction to Oolong Tea

Oolong tea, also known as wulong tea, is a traditional Chinese tea that falls somewhere between green and black tea in terms of oxidation. The name “oolong” translates to “black dragon” in Chinese, a reference to the dark, twisted appearance of the tea leaves. This semi-oxidized tea offers a complex flavor profile that can range from light and floral to rich and toasty, depending on the processing method and origin.

## The Art of Oolong Tea Tasting

Tea tasting is an art form that engages all the senses. When tasting oolong tea, it’s essential to pay attention to:

– The dry leaf appearance
– The aroma of both dry and wet leaves
– The liquor color
– The taste profile
– The mouthfeel
– The aftertaste

Each of these elements contributes to the overall tea experience and helps identify the quality and characteristics of the oolong tea.

## Preparing for an Oolong Tea Tasting

To properly taste oolong tea, you’ll need:

– High-quality oolong tea leaves
– A gaiwan or small teapot
– A fairness pitcher (cha hai)
– Small tasting cups
– A tea tray or surface for spills
– Filtered water heated to the appropriate temperature (typically 185-205°F or 85-96°C)

The water temperature is crucial – too hot can scorch delicate leaves, while too cool won’t properly extract the flavors.

## Step-by-Step Oolong Tea Tasting Process

### 1. Observing the Dry Leaves

Begin by examining the dry leaves. High-quality oolong tea leaves should be whole, not broken, with a consistent appearance. Note the color, shape, and aroma. Some oolongs are tightly rolled into small balls, while others are long and twisted.

### 2. The First Infusion

Rinse your teaware with hot water to warm it. Add the leaves (about 3-5 grams per 100ml of water) and pour hot water over them, then immediately pour it out. This “awakening” rinse helps open up the leaves and removes any dust.

For the first proper infusion, steep for about 30 seconds to 1 minute. Pour the tea into the fairness pitcher to stop the brewing, then into tasting cups.

### 3. Evaluating the Liquor

Examine the color of the tea liquor. Oolongs can produce colors ranging from pale yellow to deep amber. Swirl the cup gently and observe the viscosity – higher quality teas often have more body.

### 4. Aroma Assessment

Bring the cup close to your nose and inhale deeply. Try to identify the different aromatic notes. Common oolong aromas include:

– Floral (orchid, osmanthus, jasmine)
– Fruity (peach, apricot, citrus)
– Honey or caramel
– Roasted or nutty
– Mineral or earthy

### 5. Tasting the Tea

Take a small sip and let it roll across your tongue. Note the initial flavors, then the developing flavors as you hold it in your mouth. Pay attention to:

– Sweetness
– Bitterness
– Astringency
– Umami
– Any specific flavor notes

Swallow and observe the aftertaste (hui gan in Chinese), which is particularly important in oolong teas.

### 6. Subsequent Infusions

Quality oolong teas can be infused multiple times (often 5-8 times or more). With each infusion, increase the steeping time slightly. Notice how the flavor profile evolves – some notes may become more pronounced while others fade.

## Common Oolong Tea Varieties to Taste

### Light Oolongs (10-30% oxidation)

–