O-IN-043

Darjeeling Oolong

High-elevation strip-style oolong, from Darjeeling, India.

Oolong tea

Darjeeling Oolong is strongest on sweetness, brightness and smoothness. Typical tasting words: muscatel, orchid, peach, honey, grape. Pioneered in the late twentieth century by estates seeking to diversify beyond orthodox black tea, adapting Taiwanese techniques to local China-bush plants. Tasted as an artisanal estate speciality, commonly infused in western porcelain or glass teaware.

Also known as Darjeeling Semi-Fermented and Himalayan Oolong.

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The profile

Taste, 0 to 5

sweetness4bitterness2astringency2umami1brightness4body3smoothness4aroma intensity4finish length4

Flavour families, 0 to 5

floral4fruity4vegetal1marine0nutty2toasty1malty1honey3spicy1woody1earthy1smoky0creamy1citrus2stone fruit3tropical1cocoa0caramel1

Facts

Origin: Darjeeling, India
Plant: Camellia sinensis var. sinensis
Harvest: spring to summer (first or second flush)
Elevation: high
Oxidation: 35 to 65%
Roast: very light
Leaf: twisted
Price band: premium
Availability: specialist
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: moderate

Made by: withering, then gentle bruising, then partial oxidation, then panning, then rolling, then drying.

Caffeine

A cup of Darjeeling Oolong carries a typical estimate of 45 mg of caffeine, within a range of 30 to 60 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	85 to 92 °C	3 min, 4 min, 5 min
Gongfu, 100 ml	5 g	88 to 95 °C	Rinse, then 20 s, 25 s, 30 s, 45 s, 60 s, 90 s
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
afternoon
relaxing
social

Pairs with pastry, fruit and scones_cakes. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.