How do green tea and oolong tea differ?

What is the difference between green tea and oolong tea? That's a good question. Many tea drinkers would equate oolong tea with green tea. However, there is a crucial difference in the processing that affects the taste of the teas in particular.

Green tea

In the manufacture of green tea the tea buds are harvested carefully and care is taken not to damage the leaves, as the escaping juice would oxidize in the air. The leaves are immediately withered and possibly roasted. With inferior green teas, this quickly tastes strawy or develops a bitter aftertaste.
It is therefore advisable to brew green tea "colder" at around 60°C and only very briefly, 30 seconds - 1 minute. otherwise the bitter substances will quickly come to the fore.

Green teas include, for example, Gyokuro (Japanese green tea) Longjing (green tea from China) 

green oolong tea

With oolong tea, oxidation is even desired! The leaves are rolled during the processing process (this is why oolong teas are usually offered in spherical form). During rolling, the cell structures of the tea leaves are broken and the escaping juice then oxidizes in the air.
this leads to the green oolong teas having a delicate floral - fruity taste. green oolong teas are fermented up to a maximum of 30%.

There are also stronger fermented oolong teas like Honey Oolong. If you ferment tea to 100% this then gives a black tea.

Green oolong teas are often used as well als High Mountain Oolong or High mountain tea advertised, or Gao Shan. These teas are grown in Taiwan in the mountainous regions Lishan , Da Yu Lin, Shanlingxi und Alishan grown at an altitude of 1000 meters to 2400 meters. The higher the cultivation region, the more delicate and flowery the taste of the tea and the less the bitter substances come to the fore in terms of taste.

High-quality oolongs can easily be brewed up to 4-5 times. This happens at about 80 - 90°C and the brewing time should be about 3 minutes.