Would you believe us if we told you that both of those teas were the same type? You should. They’re both oolongs, and we love oolongs.

Why?

Because they’re made of magic, that’s why.

That might sound a little dramatic, but oolong tea manifests in a wide variety of styles that produce some truly unique variations of the mighty leaf. And here’s why it’s magic: it resteeps like a champ. Yeah, yeah, I know – you’re thinking of recycled coffee grounds, or a second steep of a tea bag. But we’re talking sorcery here, guys. Ancient alchemy. Each steep of oolong releases new dimensions of flavor you’re not getting in that first cup, no matter how delicious it was. Most oolongs will stand up to three or four steeps, and we’ve had some that we’re still sipping after seven. Think of it as a glass of wine that keeps refilling itself. Glorious.

That rich amber cup, then? Qilan oolong, grown on China’s Wuyi Mountains. On the far end of the oxidation scale, it’s full of delicious tannins like a solid black tea, crisp and bold with a nutty flavor we could drink every day (or more). A sit-and-sip oolong we keep coming back to.

And the beautiful green rolled tea above? A high quality Pouchong oolong from Taiwan: super lightly oxidized, and treasured across the world. It steeps pale and crystal clear, and drinks smooth and creamy – no astringency common to robust blacks, and no grassy hints we think of when we think of greens.

The quick and dirty: oolongs are, universally, “partially oxidized,” in that they’re put to heat to stop the process of fermenting (the release and transformation of tannins, among many other wonderful chemical reactions) partially through the process. Typically between 30% and 70%. For comparison, black teas are allowed to oxidize completely for rich flavors and steeps, whereas greens are put to heat as soon as possible to keep them fresh and bright. Other traditions and methods vary from tea to tea, but that’s the qualifying standard. And, the reason you can have a pale green and deep red cuppa right next to each other.

We pair hot Pouchong with rich vanilla ice cream in the summer.

Seriously. Don’t judge us ’til you’ve tried it.