A Beginner’s Guide: How to Choose the Best Oolong Tea by Oxidation Level

Among the six major types of Chinese tea, oolong tea offers the most diverse range of flavors. You might taste floral, fruity, milky, or even woody notes in just one cup. The quality of oolong tea depends on many factors—such as the growing environment, processing techniques, and brewing method—all of which can influence its final taste. One of the most important factors, however, is the level of oxidation.

 In this guide, we’ll help you understand how oxidation impacts flavor so you can choose the oolong tea that best suits your preferences.

What is a Oolong Tea?

A helpful way to understand oolong tea is to think of it as a tea between green and black. It combines the fresh, floral qualities of green tea with the smooth, rich depth of black tea.

Oolong tea is primarily grown in Fujian and Guangdong provinces in mainland China, as well as in Taiwan. Common categories include Northern Fujian Oolong (like Wuyi Rock Tea), Southern Fujian Oolong (like Tie Guan Yin), Guangdong Oolong (like Phoenix Dancong), and Taiwanese Oolong (like Dong Ding). Beyond these well-known varieties, many lesser-known oolongs from these regions deserve attention.

The basic production process of oolong tea is divided into six parts: Plucking, Withering, Yaoqing (Bruising), Fixation, Rolling, Drying..

One unique step in making Oolong tea is called “Bruising” or “yao qing” (摇青) in Chinese. During this process, the tea leaves are gently tossed or shaken, causing the edges to rub against each other. This slight bruising triggers oxidation, which plays a key role in developing Oolong’s complex flavors.

Why Is Oxidation the Key to Oolong Tea’s Flavor?

Once tea leaves are picked, they begin to oxidize. Oxidation is a natural process, similar to what happens when you cut an apple and leave it exposed to air—it starts to turn brown. Tea leaves go through the same process. Many people mistakenly refer to oxidation as fermentation, which is not accurate.

Oolong tea’s flavor profile depends on carefully controlling this oxidation. If the oxidation is too light, the tea leans toward green tea flavors. If it’s too heavy, it begins to resemble black tea. The tea maker halts oxidation at the perfect moment to lock in the ideal balance of flavors and aromas. This process of stopping oxidation is called "kill-green."

How to Tell the Oxidation Level by the Color of the Tea Liquor?

1. Light Oxidation and Roasting: Fresh and Bright

Lightly oxidized oolongs have a liquor that ranges from yellow-green to pale orange. Their fresh, clean flavors are sometimes mistaken for green tea, as the appearance and color are similar. However, these teas are richer and more aromatic. Along with a fresh, vegetal taste, they often carry lingering floral notes that fill the mouth with a light, round texture.

This style is common in Taiwanese oolongs, which are often grown at high altitudes where the cooler climate slows the tea’s growth, resulting in a sweeter, more flavorful cup. Popular examples include Baozhong, Jin Xuan (Milk Oolong), and the highly fragrant teas from Shan Lin Xi and Li Shan. Another example is the lightly oxidized Tie Guan Yin, which, since the 1990s, has been crafted in a greener style, offering a refreshing orchid fragrance, a yellow-green appearance, and a delicate, floral flavor.

2. Moderate Oxidation and Roasting: Warm and Balanced

As oolong teas undergo more oxidation and roasting, they develop a warmer, toastier character. The fresh, green notes fade, replaced by soft roasted grain aromas and a more full-bodied, mellow flavor. These teas often have an orange or golden-yellow liquor.

Phoenix Dancong from Guangdong is a prime example. Known for its rich floral and fruity aroma, this tea can also have creamy or honey-like undertones, creating a deeply satisfying experience.

3. Heavy Oxidation and Roasting: Bold and Intense

Heavily oxidized and roasted oolongs are the boldest of their kind. Their liquor is typically a deep reddish-brown, and their flavors are rich and intense, with notes of caramel, roasted nuts, and even chocolate. Wuyi Rock Tea from Fujian is the star of this category, with its distinctive mineral-rich taste and layered complexity. Traditional heavily roasted Tie Guan Yin, still made in some parts of Anxi, features dark brown leaves and a flavor profile balanced by caramelized sweetness, orchid-like floral notes, and roasted grain flavors.

If you're unsure which Oolong tea to choose, why not check out our Oolong tea collection sets?

1. This product includes 10 renowned Chinese Oolong teas, such as Tie Guan Yin, Mi Lan Xiang Phoenix Dancong, Ya Shi Xiang, Da Hong Pao, and Osmanthus Oolong, among others. All the teas are sourced directly from their origin regions and crafted by masters with 20-30 years of experience. These teas are perfect for multiple infusions, making them an excellent choice for beginners looking to explore the world of Chinese Oolong tea!

Oolong Teas Collection–Top 10 Classic for Beginners

2. This product features high-quality teas from the high mountains or old trees, including Tie Guan Yin, Zhangping Shui Xian, Da Hong Pao, and Phoenix Dancong. It's the perfect choice to kickstart your journey into the world of Oolong tea!

3. If you're interested in exploring the flavor differences of Oolong teas with varying oxidation levels, this product is perfect for you. It includes four teas: Tie Guan Yin (lightly oxidized), Zhangping Shui Xian (medium-lightly oxidized), Minnan Shui Xian (medium Oxidation), and Oriental Beauty (heavily oxidized).

We also offer Oolong tea collections from different altitudes, tree ages, and the three major Oolong tea regions. If you'd like to learn more, feel free to explore iTeaworld. Let us guide you on your Oolong tea journey!