Oolong Tea
Oolong Tea
Oolong Tea
Oolong Tea
Oolong Tea
Oolong Tea

Oolong Tea

Oolong Tea means "black dragon" or "black snake", it is also called blue or blue-green tea in reference to the color of their infused leaves, they are fermented then this fermentation was interrupted during the process. Our Oolong is semi-fermented with a regular leaf.

  • Power of Oolong tea: 8/10
  • Main notes: Fresh, slightly buttery flowers
  • To savor: In the morning

Discover and buy the best quality oolong tea online at the best price per kilo.

If you are looking for a semi-fermented tea called blue-green tea it is here in our Tea Counter that you will buy a wonderful tea.




Discover Oolong Tea from Comptoir de Toamasina: An Infusion of Excellence.

Arnaud, the creator of Comptoir de Toamasina, invites you to discover his oolong selection.

Immerse yourself in the captivating world of Oolong Tea, our precious Blue-Green Tea, and let yourself be transported by its delicate aromas and unparalleled richness of taste. At Comptoir de Toamasina, we carefully select the best tea leaves, to offer you a unique sensory experience.

On YouTube, you will discover incredible recipes to make with it, why an aromatic cocktail and much more. 

Oolong Tea, known for its partial fermentation process which gives it a characteristic blue-green color, is a treasure trove of benefits. With a palette of flavors oscillating between fresh green tea and full-bodied black tea , it will seduce the most demanding palates.

Whether you're looking for a moment of relaxation or a source of culinary inspiration, our Oolong Tea is perfect for every occasion. Explore our purchasing advice, learn how to use it, and discover original recipes to enhance your dishes and drinks.

Join us at Comptoir de Toamasina and make each cup of Oolong Tea a celebration of the senses. In this video, Arnaud shows you how to brew oolong tea. 


At the base of all tea colors (dark, black, blue-green, green, yellow or white), there is one and the same plant, the tea plant, Camellia Sinensis in Latin.  

You should know that it will symbolize authority and nobility. During the tea preparation stage you will discover why it is so unique. Halfway between green tea and black tea. It has a unique aromatic palette. It is found in the Fujian region, Tawain and other regions around the world. 

Selection and processing of the harvest

The choices made when picking and processing the harvest are essential in determining the category of tea produced. A key element in this process is oxidation, a natural phenomenon which occurs in contact with air as soon as the plants are cut. For example, oxidation is what causes an avocado or apple to turn black when exposed to air.

Black tea undergoes complete oxidation, while green tea sees its oxidation stopped just after harvest. As for oolong, it is located between the two: its leaves are partially oxidized, which also earns it the name "semi-oxidized" tea (and not "semi-fermented", a term often used wrongly).

The Main Categories of Oolong Tea

Oolongs can be classified according to various criteria, the most relevant being the level of oxidation:

  • Oolongs with very little oxidization (around 10%) : Produced according to the "Chinese method", they include teas such as Tie Guan Yin Imperial and Alishan, characterized by vegetal, floral and milky notes.
  • Low-oxidized oolongs (10 to 40%) : Including Taiwanese teas such as Bao Zhong and Dong Ding, with fruity and floral aromas.
  • Heavily oxidized oolongs (up to 70%) : Made according to the “Taiwanese method”, they offer woody and fruity notes, such as Oriental Beauty and Ruby oolong.

Lesser Known Categories

There are also less common but equally interesting oolongs:

  • Dan Cong : Teas from individual tea plants, such as Mi Lan Xian.
  • Aged Oolongs : Matured for years, mainly in Taiwan, developing mineral notes.
  • Da Hong Pao : A Fujian oolong with fruity and toasted aromas.

The Making of Oolong Tea

The manufacturing method varies depending on the type of oolong desired:

  1. Picking : Buds and young leaves for lightly oxidized oolongs; large mature leaves for heavily oxidized oolongs.
  2. Withering : The leaves are left in the open air for a few hours.
  3. Oxidation : The leaves are brewed for 10 to 18 hours, with careful monitoring to determine when oxidation needs to be stopped.
  4. Desiccation : The leaves are heated to high temperatures to stop oxidation.
  5. Rolling : The sheets are rolled manually or by machine.
  6. Drying : The aromas are set around 100 to 120°C.
  7. Sorting : The remaining stems are removed.
  8. Final roasting (optional) : This step adds woody and sweet flavors, reduces astringency and caffeine/theine content.

Final Roasting: Why and How?

The final roasting complexifies the aromas and balances the tea, reducing astringency and the caffeine/theine level, while making the tea more digestible. This is a delicate step that requires great precision so as not to alter the natural aromas of the oolong.

Preparation and Tasting of an Oolong

To fully appreciate an oolong, it is recommended to use a small container and make several infusions, gradually increasing the infusion time. The gaiwan (or zhong) method is particularly recommended.

Necessary material :

  • Gaiwan (or zhong)
  • Reserve pot or bowl
  • Small cup
  • Thermos bottle for water
  • Timer

Process :

  1. Warm the accessories with hot water.
  2. Place about 3 grams of tea in the gaiwan.
  3. Pour in the 95°C water and stir gently.
  4. Infuse between 15 and 45 seconds for the first infusion.
  5. Transfer the liquor to the reserve pot and drain the leaves well.
  6. Smell the infused leaves and the inside of the gaiwan lid.
  7. Enjoy the tea, gradually lengthening the infusion time for subsequent infusions.

Gong Fu Cha, the Chinese tea ceremony, is a refined tasting technique based on meticulousness, slowness and an eye for detail. It is ideal for discovering the nuances of the best oolongs, although it is a complex art worthy of further exploration.


Oolong tea offers a complexity of flavors that largely depends on its degree of oxidation and the region where it is grown.

In general, Oolongs range in taste from sweet and floral to woodsy and toasty.

Lightly oxidized Oolongs often have fresh, floral notes, while those that undergo further oxidation develop richer, sometimes fruity or honeyed flavors.

Heavily roasted Oolong teas can even evoke delicious aromas of cinnamon or caramel.

The color of the leaves and the hue of the brewed tea also vary, from green to gold and brown, which helps diversify the taste profile. Each Oolong is thus unique, offering a rich and nuanced tasting experience that charms tea lovers around the world.


The art of infusing Oolong tea reveals the richness of its unique flavors. Follow this comprehensive guide to optimally prepare your Oolong tea and savor every cup.

Water Temperature

To brew Oolong tea properly, use water heated to around 80°C. If you don't have a thermometer, let the boiling water sit for a minute before using it. This temperature allows the delicate aromas to be released without burning the tea leaves.

Quantity of Tea

To obtain a perfect brew, use approximately 5 grams of loose Oolong tea per 100-150 ml of water. This proportion guarantees a balanced concentration of flavors, providing an optimal tasting experience.

Brewing Time

Simple Method

For a quick and easy brew, let Oolong tea steep for 3 to 5 minutes. This steeping time is ideal for releasing the complex flavors of the tea without making it too bitter.

Traditional Gong Fu Cha Method

For a more authentic experience, adopt the traditional Gong Fu Cha method. This technique consists of making several short infusions, allowing you to savor the different nuances of the tea at each stage.

  • First infusion : 10 to 20 seconds
  • Subsequent infusions : Add 5 to 10 seconds to each new infusion

By following this method, you will discover an evolution of flavors and aromas, making each cup unique.


Arnaud Sion, the creator of Comptoir de Toamasina, offers you unique and incredible recipes to make with oolong tea. You will know that it is an incredible tea for cocktails: 

1. Shiso Bellini with Oolong Tea

  • Brew 200 ml of oolong tea and let cool.  
  • Mix with 100 ml of Prosecco or another sparkling wine.  
  • Add 20 ml of shiso syrup for a herbaceous touch.  
  • Serve in a champagne flute and garnish with a shiso leaf.

2. Oolong Martini

  • Brew 150 ml of strong oolong tea and let cool.  
  • Mix with 60ml of gin or vodka, whichever you prefer.  
  • Add 10 ml of dry vermouth.  
  • Shake with ice and strain into a martini glass.
  • Garnish with a lemon zest or an olive.

3. Oolong Tea Punch

  • Prepare a large batch of brewed and chilled oolong tea.
  • Add 300 ml of Applejack or apple brandy.  
  • Sweeten with 30 ml of organic cane sugar.  
  • Enhance with a few dashes of orange bitters.
  • Serve in a large punch bowl with ice cubes and orange slices.

4. Rum Arranged with Oolong Tea

  • In a bottle, combine 500 ml of rum with brewed oolong tea.  
  • Add 50 ml of cane sugar syrup to sweeten.  
  • Leave to macerate for several days, stirring occasionally.
  • Filter before serving.

5. 50 Shades of Oolong Cocktail

  • Make a homemade oolong tea-infused gin.
  • Mix with  120 ml  of grapefruit juice,  30 ml  of grilled lemon juice, and  20 ml  of sugar syrup.
  • Add a little lemon bitters.
  • Shake with ice and serve in a cocktail glass.
  • Decorate with a dried tea flower.
Native country
Camellia Sinensis
Oolong tea
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Preparation within 24 hours - Delivery within 48 hours
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