Oolong without additives

Oolong without additives is the choice for tea lovers seeking a natural taste and pure aroma of the tea leaf. Such oolongs are not flavored or blended with flowers or fruits: in the cup you get only what the cultivar, terroir, and roasting skill provide. Thanks to partial oxidation, oolong combines the freshness of green tea with the depth of black, revealing a multi-layered profile — from floral-creamy to honey-woody and spicy notes.

What “without additives” means and why it matters

Natural oolong undergoes only traditional processing steps: withering, shaking, partial oxidation, roasting, and drying. It retains natural essential oils and minerals, with its flavor shaped by cultivar, altitude, climate, and craftsmanship. This allows clear distinction between light and dark oolongs, as well as rock oolongs with pronounced minerality.

Light oolongs: floral, creamy, vibrant

Light oolongs have a lower degree of oxidation and gentler roasting. The infusion ranges from straw to light amber, with a rounded, smooth body and floral-fruity or creamy undertones. This group includes oolongs from Fujian (Anxi) and high-mountain Taiwanese teas.

• Tie Guan Yin — classic with bright floral notes, a soft body, and a clean, lasting aftertaste.
• High-mountain Taiwanese oolongs (Alishan) — elegant, with hints of green apple, orchid, and light cream.
• Jin Xuan (Milk Oolong without flavoring) — naturally creamy, smooth, and easy-drinking.

Light oolongs are a great introduction to the category, especially for those who enjoy clear, floral teas with gradual unfolding over 4–6 infusions.

Dark oolongs: rich, warm, full-bodied

Dark oolongs have a higher degree of oxidation and more intense roasting. The liquor ranges from amber to copper, with deep aromas of dried fruits, nuts, wood, and sometimes caramel or cocoa. They hold up well to multiple infusions, retaining complexity without harshness.

• Roasted versions of Tie Guan Yin — warmer, with honey-nut tones and a thicker body.
• Lao Cha Wang and aged oolongs — rounded, deep, with soft sweetness after roasting and storage.
• Some Taiwanese oolongs with higher roast — balanced, cozy, with a pronounced body.

Dark oolongs suit those who enjoy warm, comforting profiles without sharp astringency, with a lingering sweet aftertaste.

Rock (Wuyi) oolongs: minerality and terroir character

Rock oolongs from Wuyi Mountains (Fujian, China) are known for distinctive minerality and a firm flavor backbone. Rocky soils and misty climate create the recognizable “rocky notes.” This is a style within dark oolongs, valued for depth and balance.

• Da Hong Pao — rich, structured, with woody and cocoa nuances, and a long sweet finish.
• Shui Xian — aromatic and harmonious, with woody and floral tones.
• Rou Gui — recognizable for its warm cinnamon-spice profile.
• Tie Luo Han — deep, honey-fruity, with a light roast smokiness.

Rock oolongs open gradually, often showing best from the 3rd to 5th infusion, when minerality blends with warm, rich middle notes.

How to brew oolong without additives

Light oolongs brew best at 85–90°C, dark ones around 95°C. The classic method is gongfu style in a gaiwan or small teapot. Use 5–6 g per 150 ml, with the first infusion of 20–30 seconds, then gradually increasing steeping time. Quality oolong can yield 5–7 or more infusions.

How to choose and store

Look for whole rolled leaves, a clean aroma without artificial scents, and even coloration. Light oolongs are for floral lovers, dark ones for depth and warmth, rock oolongs for those seeking terroir character. Store in airtight containers, in a cool, dark place, away from spices and coffee.

Why choose “Мій Чай”

We work only with trusted farms in China and Taiwan. Our selection includes natural oolongs without additives: from floral light to rich dark and expressive rock styles. We’ll help you choose the right tea for your taste and brewing style. Delivery across Ukraine.