Oolong teas are extremely popular teas in China and Taiwan, but have only recently hit the world markets. The ever-growing popularity of oolong can be owed to its fresh and crisp flavour, mellower than the harsh black tea but sharper than a green tea. The period of fermentation is what divides the different brews into their respective categories.

White teas aren’t fermented at all, greens very minimally, and blacks are fermented the longest. Oolongs are fermented anywhere from 12-70%, placing them between a green and a black on that scale.

A Chinese type will probably be closer in taste to a green tea, whereas an example of this type from Taiwan will have more in common with a black tea. Chinese varieties are fermented for shorter periods and thus are lighter in colour and flavour than Taiwanese brews.

Some of the best oolong teas are as follows:-

Ti Kuan Yin/Iron Goddess of Mercy (Monkey-Picked): Primarily grown high in the mountains in the Fujian province of China, monks supposedly trained monkeys to climb into the hard to reach branches of cliffside plants. The extraction made from those leaves was reserved for serving solely in the Imperial court of the Chinese emperors. Leaves from the plants grown at high altitudes are of the highest grade, so “monkey-picked” is generally understood now to mean simply the highest grade available.
Dan Cong (Single Bush): From the Guangdong province of China, this variety is the tilapia of oolongs in that it takes on the flavour of whatever fruit or flower it is combined with. It is almost always mixed with at least one other component, the most common of which are orange blossom, orchid, grapefruit, almond, and ginger.
Da Hong Pao (Wuyi Ensemble): This variety comes from the Wuyi Mountains in the Fujian province of China. Another of the famous Chinese teas, the Wuyi Ensemble has a very unique smoky flavour that makes it instantly identifiable. The leaves are given a high-fire treatment via roasting, which gives the drink its subtle smokiness. Mildly fruity, this oolong will have a honey or floral taste with a hint of a caramel left behind that comes again from the roasting of the leaves.
Jin Xuan: Grown in the Fujian province of mainland China, this hand-processed variety is famous for its creaminess. The milky feel and smooth texture make Jin Xuan pretty special.
Formosa Bai Hao: This heavily oxidized and fermented example is probably the closest to what you would expect from a black variety. The longest fermented of the oolongs, this type will give you a rich, deep cup, and it’s one of the most prized teas in the world.
Si Ji Chun: This delicious Taiwanese variety comes from the Nantou area of Taiwan. It is a high-grown type as it comes from a very mountainous region and, as is the case with all varieties, the high-grown oolongs are the most valued for their richer and more pleasant tastes. Si Ju Chun is hand-picked and hand-processed using traditional methods.
Ali Shan: This variety is named simply for its place of origin. Ali Shan is the most famous tea-growing region in Taiwan, and all the oolong from the area takes this title.