# Oolong

> The territory in between

Partially oxidised and worked by hand: the leaf is tossed, withered, rolled and roasted in cycles. It ranges from floral, nearly green (Tie Guan Yin) to roasted and mineral (Da Hong Pao). It is the tea that rewards short, repeated steeps the most.

## At a glance

- Water: 85–95 °C
- Steep: 3–5 min
- Amount: 3 g / 200 ml
- Caffeine: 30–50 mg per 200 ml cup
- Flavour: Orchid, butter, stone fruit, roast
- Origin: Taiwan and Fujian
- Best time: Any time of day

Tip: Try gongfu style: more leaf, little water, 30-second steeps.

## Frequently asked questions

### What is oolong?

It is a partially oxidised tea, between green and black. It can be light and floral (Tie Guan Yin, Taiwanese high-mountain oolongs) or roasted and mineral (Da Hong Pao). It gives many short steeps, with water at 90 to 95 °C.

## Want to go deeper?

[The Tea Atlas](https://botanora.cdev.com.br/en/shop/atlas-do-cha): The six styles of Camellia sinensis, leaf to cup.

Fonte: https://botanora.cdev.com.br/en/guide/oolong