O-KR-049

Korean Oolong

한국 우롱차

Lightly fermented pan-fired oolong, from Boseong, South Korea.

Oolong tea

Korean Oolong is strongest on sweetness, smoothness and body. Typical tasting words: chestnut, biscuit, orchid, fresh grass, honey. A recent innovation among artisan tea farmers in South Jeolla adapting historical roasting methods to semi-oxidised processing. Consumed in meditative tea ceremonies and specialty tea salons interested in contemporary Korean tea styles.

Also known as Hanguk Oolong and Boseong Oolong.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency2umami2brightness2body3smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral3fruity2vegetal2marine0nutty3toasty2malty0honey2spicy0woody1earthy0smoky0creamy1citrus0stone fruit1tropical0cocoa0caramel1

Facts

Origin: Boseong, South Korea
Plant: Camellia sinensis var. sinensis
Harvest: late spring to early summer
Elevation: low
Oxidation: 20 to 40%
Roast: very light
Leaf: twisted
Price band: premium
Availability: rare
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: withering, then shaking, then partial oxidation, then pan-firing, then rolling, then drying.

Caffeine

A cup of Korean Oolong carries a typical estimate of 40 mg of caffeine, within a range of 25 to 55 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	80 to 88 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	5 g	85 to 90 °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 3 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
meditation
relaxing
afternoon

Pairs with pastry, nuts and sweets. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.