Loose-leaf oolong
Chinese Oolong Tea Wholesale
Oolong sits between green and black: oxidation is stopped somewhere in a wide band, roughly a tenth to seven-tenths of the way. That band is the product. A light floral oolong and a dark roasted oolong are not two prices of the same tea.
Shape is the second axis. Strip-style leaf (often from Fujian’s coastal and Phoenix-range gardens in Guangdong) brews in long leaves. Ball-rolled oolong (Taiwan and some Fujian high-mountain practice) opens slowly in the pot. Roast is the third: it can be a light dry-down or a heavy charcoal finish that also lengthens how the tea sits in a tin.
Evaluation samples are free of charge; the buyer covers the courier cost. Most teas from 5 kg.
How to read oolong by oxidation and roast
Letter grades are inconsistent across factories. Specify oxidation band, roll, and roast level; then compare price.
| Grade | Leaf | Use |
|---|---|---|
| Light oxidation (about 10–30%) | Greener leaf, floral or creamy aroma, short roast or none | Spring menus, gaiwan service, and buyers who want a green-adjacent cup with more body |
| Mid oxidation (about 30–50%) | Amber liquor, orchard fruit, moderate roast | Core specialty oolong when you need a cup that is neither grassy nor fully black |
| Heavy oxidation / heavy roast | Darker leaf, caramel and spice, longer tin life if kept dry | Autumn/winter menus, restaurant brew, and stock that must wait on slower turns |
Typical origins
Northern Fujian (Wuyi cliff gardens)
Strip leaf, mineral finish, roast as a house signature. “Rock” talk is terroir plus process — ask how the roast was done, not only the mountain name.
Southern Fujian (Anxi and neighbours)
Ball-rolled traditions and a wide oxidation spread. Useful when buyers expect a tightly rolled oolong that opens over many infusions.
Guangdong Phoenix range
Single-bush and garden oolongs with a long, aromatic cup. Style is cultivar-and-process, not a generic “south China oolong.”
Taiwan high mountain
Often ball-rolled, high floral, light roast. A different import conversation (origin paperwork, not only flavour) from mainland lots.
Processing
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Wither, bruise, oxidise
Leaf is shaken or tumble-bruised so oxidation starts at the edge. Stopping the reaction is the maker’s call — that stop point is the grade you are buying.
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Kill-green & roll
Strip roll versus ball roll is a regional grammar. Ball-rolled leaf needs time in the pot; strip leaf infuses faster. Match form to how your staff brews.
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Roast (bei)
Roast dries the leaf and writes the finish. Heavier roast usually means a longer comfortable shelf, not a free pass on heat and humidity.
Buying notes
- Put oxidation band and roast level on the brief. “Oolong” alone is not a spec.
- Most teas from 5 kg. A few grades carry a higher order minimum; see the product spec sheet.
- Evaluation samples are free of charge; the buyer covers the courier cost.
- Light oolongs behave more like green tea in storage; heavy roast is more forgiving but still hates pantry odours.
- Lots can be selected to meet EU MRLs; batch testing available on request (Eurofins, approx. 2 weeks, at cost).
Available lots
Sourcing a oolong tea not listed here? Tell us your spec .
Frequently asked questions
Why does oolong oxidation range so widely?
The category is defined by a partial stop, not a single percentage. Light lots stay floral; heavier lots drink closer to black tea. Treat the band as the product name.
Does a heavier roast always mean better shelf life?
It usually buys you more time in a sealed tin, but roast is flavour first. A heavy roast on a tea you wanted floral is the wrong lot, not a storage upgrade.
Strip leaf or ball-rolled for a tea house?
Strip leaf is faster to brew by the gram. Ball-rolled oolong is built for longer sessions. Choose by service style, not by which photographs better.
Related reading
Wholesale inquiry
Looking for oolong tea?
Tell us the cultivar, grade, harvest window, and volume. Evaluation samples are free of charge; the buyer covers the courier cost. Most teas from 5 kg.