A Practical 5-Step Guide to Choosing Your First Loose Leaf Oolong Tea

Abstract

This document examines the multifaceted world of loose leaf oolong tea, positioning it as a distinct category between green and black teas due to its unique partial oxidation process. It explores the vast spectrum of oolong, from the light, floral varieties of Taiwan’s high mountains to the dark, roasted profiles of China’s Wuyi Mountains. The paper delineates a practical, step-by-step methodology for newcomers to navigate this complexity, focusing on identifying personal flavor preferences, selecting quality leaves, and mastering fundamental brewing techniques. By analyzing the variables of water temperature, steep time, and leaf-to-water ratio, it provides a framework for both Western and traditional Gongfu Cha brewing methods. The objective is to equip the reader with the knowledge and confidence to not only choose their first oolong but also to develop a deeper appreciation for the craftsmanship, terroir, and sensory richness inherent in this remarkable type of tea.

Key Takeaways

• Oolong’s unique flavor comes from a special partial oxidation process.
• Start with light oolongs for floral notes or dark oolongs for roasted flavors.
• Control water temperature and steep time for a perfect, non-bitter brew.
• Always choose whole, intact leaves for the best quality loose leaf oolong tea.
• Re-infuse your oolong leaves multiple times to enjoy evolving flavors.
• Explore different brewing styles like Gongfu to deepen your appreciation.

Table of Contents

• Step 1: Understanding the Oolong Spectrum
• Step 2: Identifying Your Flavor Profile
• Step 3: Selecting Your First Loose Leaf Oolong Tea
• Step 4: Mastering the Art of Brewing
• Step 5: Developing Your Palate Through Mindful Tasting
• Frequently Asked Questions (FAQ)
• Conclusion
• References

Step 1: Understanding the Oolong Spectrum

To approach the world of oolong is to approach a landscape of immense diversity, a testament to the collaboration between nature and human ingenuity. Before one can select a tea, one must first develop a conceptual map of what makes oolong so singular. Its identity is not fixed but exists along a continuum, a spectrum of flavor shaped by a process of deliberate transformation.

What Makes Oolong Unique? The Art of Partial Oxidation

All true teas originate from the same plant, Camellia sinensis. The profound differences we perceive between green, black, and oolong teas are not born of different species but are a direct result of human craftsmanship, specifically the control of oxidation (Duckler, 2022). Imagine slicing an apple and leaving it on the counter; the browning that occurs is oxidation. Tea leaves undergo a similar enzymatic process when their cell walls are broken after harvesting.

Green tea is crafted to prevent oxidation almost entirely. The leaves are quickly heated—steamed or pan-fired—to deactivate the enzymes, locking in their fresh, vegetal character. Black tea, conversely, is encouraged to oxidize fully, developing deep, malty, and robust flavors. Loose leaf oolong tea occupies the fascinating middle ground. It is partially oxidized. A tea master might allow the leaves to oxidize anywhere from 10% to 80%. A process that sounds simple on paper is, in practice, an intricate art. It involves repeated, gentle bruising of the leaves—a step called yaoqing—to initiate oxidation, followed by periods of rest. The tea master must use their senses of smell, sight, and touch to judge the precise moment to halt the process with heat, thereby fixing the tea’s desired aromatic profile. It is a dance with time and transformation, making oolong arguably the most complex tea category to produce.

The Great Divide: Light vs. Dark Oolongs

The oxidation spectrum gives rise to the primary division within the oolong family: light oolongs and dark oolongs. Understanding their fundamental differences is the single most useful tool for a newcomer. Light oolongs are closer to green tea, with oxidation levels typically between 10-30%. They are often rolled into tight, ball-like shapes that unfurl dramatically in hot water. Their flavor profile is green, floral, and bright, with notes of lilac, orchid, gardenia, or sweet cream. Dark oolongs, with oxidation levels from 40-80%, lean toward the black tea end of the spectrum. They are usually twisted into long, wiry strips. These teas often undergo a final charcoal roasting step, which adds layers of complexity, yielding flavors of honey, stone fruit, roasted nuts, chocolate, or wood.

The following table provides a comparative overview to help you visualize where your preferences might lie.

Geographical Nuances: From Taiwan’s High Mountains to Wuyi’s Rocky Cliffs

The character of a loose leaf oolong tea is profoundly shaped by its terroir—the unique combination of soil, climate, altitude, and topography of its growing region. Two areas are particularly celebrated for their oolong production: Taiwan and China’s Fujian province.

Taiwanese oolongs are famous for their “high mountain” or gaoshan teas, grown at elevations above 1,000 meters. The cool, misty climate slows the growth of the tea plants, concentrating aromatic compounds in the leaves. These conditions produce exceptionally fragrant, creamy, and buttery light oolongs, such as Alishan and Lishan. They embody a certain elegance and ethereal quality.

Fujian province in China, by contrast, is home to two legendary oolong traditions. In Anxi county, the celebrated Tie Guan Yin (Iron Goddess of Mercy) is produced. While it can be roasted to a darker profile, its most popular modern incarnation is a light, vibrantly floral oolong. A short distance away, the Wuyi Mountains present a dramatically different landscape. Here, “rock oolongs” or yancha grow on cliffs and in rocky soil, which imparts a distinct mineral character to the tea. Famous examples like Da Hong Pao (Big Red Robe) are dark, heavily oxidized, and charcoal-roasted, offering a deep, warming, and complex experience. As one expert at Verdant Tea notes, the craft applied by the producer defines the final tea, but that craft is always in dialogue with the environment.

Step 2: Identifying Your Flavor Profile

Choosing your first oolong does not need to be a shot in the dark. Your existing preferences in other beverages can serve as a remarkably accurate compass, guiding you toward a style of oolong you are likely to enjoy. The human palate develops patterns of preference, and by examining what you already love, you can make an educated guess about your future tea affections.

If You Enjoy Green Tea: Exploring Light, Floral Oolongs

Do you find yourself drawn to the crisp, fresh, and vegetal notes of a Japanese Sencha or a Chinese Dragon Well? If so, your palate is attuned to the flavors produced by minimal oxidation. Your ideal entry point into the oolong world is almost certainly a light, greenish oolong.

Consider starting with a modern, light-roast Tie Guan Yin from Anxi. It offers a captivating floral aroma, often compared to orchids, with a smooth, buttery texture that is quite different from the briskness of many green teas. You get the fresh green character you enjoy, yet it is coupled with a richer body and more complex aromatic layers. Another excellent choice would be a Taiwanese High Mountain Oolong like Alishan. These teas are renowned for their creamy mouthfeel and notes of sweet milk, gardenia, and pine, offering a gentle, aromatic experience that feels both refreshing and luxurious. These teas are a logical next step, expanding on the flavor profiles you already appreciate.

If You Prefer Black Tea: Venturing into Dark, Roasted Oolongs

Perhaps your daily ritual involves a robust cup of Assam, a fragrant Earl Grey, or a malty English Breakfast. Your palate is accustomed to the deep, rich flavors that come from full oxidation. For you, the journey into oolong should begin with the dark, roasted varieties. These teas provide a familiar richness while introducing a new dimension of aromatic complexity.

A Wuyi Mountain rock oolong, such as Da Hong Pao (Big Red Robe), would be a fantastic starting point. It possesses a satisfying roasted character, with underlying notes of dark chocolate, cinnamon, and stone fruit. It has the body and warmth of a black tea but with a distinct mineral finish and a lingering floral sweetness that is unique to oolong. Another option is a Dan Cong (Phoenix) oolong from Guangdong province, famous for its ability to mimic the aromas of various fruits and flowers. A Mi Lan Xiang (Honey Orchid Fragrance) Dan Cong, for instance, offers stunningly natural notes of lychee and honey, built upon a roasted, full-bodied base. These teas satisfy the craving for depth while surprising the palate with their aromatic nuances.

Beyond Tea: Flavor Cues from Coffee, Wine, and Whiskey

Your beverage preferences outside of tea can also be illuminating. Think about what you appreciate in your morning coffee or evening glass of wine.

Do you prefer a light-roast, single-origin Ethiopian coffee with its bright, acidic, and floral notes? You may find a parallel satisfaction in the high-toned aromatics of a light Taiwanese oolong. The qualities of brightness and floral complexity are shared between them.

Are you a fan of full-bodied, oaked Chardonnay with its buttery texture and notes of vanilla and toasted nuts? The creamy mouthfeel and rich texture of a Jin Xuan (“Milk Oolong”) from Taiwan could be a perfect match.

Conversely, if you savor a peated Scotch whisky with its smoky, earthy, and medicinal notes, you might be intrigued by a heavily roasted, aged oolong. While not identical, they share a certain depth, complexity, and a profile shaped by fire and time. Someone who enjoys a rich, fruit-forward red wine like a California Zinfandel might appreciate the jammy, dark fruit notes found in a well-oxidized and roasted Da Hong Pao. By drawing these parallels, you are not just choosing a tea; you are following a thread of flavor that already weaves through your life.

Step 3: Selecting Your First Loose Leaf Oolong Tea

With a better understanding of the oolong spectrum and your own flavor inclinations, you are now prepared to make a selection. The quality of your experience hinges on the quality of the leaves you purchase. Moving from the abstract world of flavor profiles to the tangible act of choosing a tea involves learning to recognize signs of quality and knowing where to look for them.

Reading the Leaves: Visual Cues of Quality

Unlike tea bags, which contain broken leaf fragments (fannings and dust), loose leaf oolong tea allows you to inspect the integrity of the product. The appearance of the dry leaves offers vital clues about their quality and the care with which they were crafted.

For light, ball-rolled oolongs like Tie Guan Yin, look for tightly rolled, uniform spheres. The color should be a vibrant jade or forest green, not dull or brownish. There should be a noticeable weight and density to the pellets. Avoid packages with a high proportion of dust or unfolded, broken leaves at the bottom. When brewed, these balls should unfurl into nearly complete leaf-and-stem clusters, a clear indicator of high-quality picking and processing.

For dark, strip-style oolongs like Da Hong Pao, the leaves should be long, wiry, and largely unbroken. A good quality rock oolong will have a slight sheen, a sign of its rich essential oils. The color should be a relatively uniform dark brown or black. Again, a large amount of small, broken pieces or dust is a red flag, suggesting rough handling or lower-grade material. The aroma of the dry leaf should also be apparent and pleasant—whether it’s the floral scent of a light oolong or the toasty aroma of a dark one. A lack of aroma suggests the tea is old or was poorly stored.

Sourcing with Confidence: Why Direct Trade Matters

The journey of your tea from the farm to your cup has a profound impact on its quality, freshness, and price. Many teas on the market pass through a long chain of brokers, exporters, importers, and wholesalers. At each step, time passes and costs are added. As the emphasizes, a direct trade model, which fosters relationships directly with farmers, offers a better path.

Sourcing directly or from retailers who have direct relationships with tea farms ensures greater freshness. Tea is an agricultural product, and its vibrant flavors are volatile. A shorter supply chain means the tea reaches you closer to its harvest date, preserving its peak character. Furthermore, direct trade often ensures that farmers are paid a fair price for their skill and labor, which encourages them to continue producing high-quality, artisanal teas rather than shifting to mass-market production. When you buy from a reputable vendor who is transparent about the origin, harvest date, and farmer, you are not just buying a product; you are investing in a sustainable and ethical system that values quality craftsmanship.

Three Gateway Oolongs to Begin Your Journey

To make your first choice even simpler, here are three classic and relatively accessible loose leaf oolong teas that serve as excellent introductions to the category.

1. Tie Guan Yin (Iron Goddess of Mercy): This is perhaps the most famous oolong in the world. For your first experience, seek out a modern, light-roast version. It will provide that quintessential floral, green oolong profile. Its aroma is intoxicatingly like lilac and orchid, and its flavor is smooth, sweet, and buttery with a long-lasting finish. It is a forgiving tea to brew and a perfect starting point if you enjoy green teas.
2. Jin Xuan (Milk Oolong): Hailing from Taiwan, Jin Xuan is a specific cultivar celebrated for its naturally creamy, milky, and smooth character. There are no dairy or artificial additives in a true Jin Xuan; the unique flavor is a product of its genetics and processing. It is a light oolong that is exceptionally smooth and sweet, with a gentle floral aroma. Its comforting and accessible flavor profile makes it a favorite among newcomers.
3. Da Hong Pao (Big Red Robe): If your palate leans toward darker, richer flavors, Da Hong Pao is your ideal gateway. As a Wuyi rock oolong, it has a distinctive mineral base note, often called yan yun or “rock rhyme.” On top of that foundation, you will find notes of roasted nuts, dark fruit, and a subtle sweetness like molasses or brown sugar. It is a warming, complex, and deeply satisfying tea that showcases the beauty of roasted oolongs.

Step 4: Mastering the Art of Brewing

You have selected a beautiful loose leaf oolong tea. The final, and arguably most crucial, step between you and a sublime tea experience is the brewing. Brewing tea is a simple act, yet it is governed by variables that can be fine-tuned to unlock the full potential of the leaves. Oolong, in particular, rewards a bit of attention to detail, not with complexity, but with an unparalleled depth and evolution of flavor.

The Three Pillars of Brewing: Water, Time, and Temperature

Mastering the art of brewing comes down to understanding and controlling three key elements. As the experts at explain, adjusting these variables is how you customize the brew to your personal taste.

• Water Temperature: Oolongs are less delicate than most green teas and generally benefit from hotter water to fully extract their aromatic oils. For most oolongs, both light and dark, water just off the boil—around 90-100°C (195-212°F)—is ideal. Using water that is too cool can result in a flat, uninspired brew that fails to open up the leaves and release their full spectrum of flavors.
• Steep Time: The duration of the infusion directly impacts the strength of the tea. A longer steep time extracts more compounds from the leaf, leading to a stronger flavor. However, over-steeping can extract an excess of tannins and catechins, resulting in bitterness and astringency. For oolongs, initial steep times are often surprisingly short, especially when using a higher leaf-to-water ratio.
• Leaf-to-Water Ratio: How much tea you use for a given volume of water defines your brewing style. A small amount of tea in a large mug will require a longer infusion. A large amount of tea in a small vessel will require very short infusions. There is no single “correct” ratio; it is a matter of style and preference.

Western Style vs. Gongfu Cha: Two Paths to a Perfect Cup

There are two primary approaches to brewing loose leaf oolong tea. Neither is inherently superior; they simply offer different experiences.

Western Style Brewing is likely the method you are most familiar with. It involves using a relatively small amount of leaf in a larger vessel, like a teapot or a mug-infuser. A typical ratio might be 2-3 grams of tea per 8 ounces (240ml) of water, with an infusion time of 2-4 minutes. This method produces a single, balanced cup and is convenient for daily drinking. It provides a wonderful snapshot of the tea’s overall character.

Gongfu Cha, which translates to “making tea with skill,” is the traditional Chinese method. It utilizes a much higher leaf-to-water ratio—for instance, 5-7 grams of tea in a small vessel of only 3-4 ounces (90-120ml), like a gaiwan or a small Yixing clay pot. The infusions are extremely short, starting at just 10-20 seconds. The same leaves are steeped repeatedly, often 8-10 times or more. The magic of the Gongfu method is that it reveals the tea’s evolution. The first infusion might be light and aromatic, the third might be rich and full-bodied, and the seventh might become sweet and mineral. It transforms tea drinking from a single act into a dynamic session of discovery. For a beginner, exploring a curated selection of teaware designed for this method can make the process intuitive and enjoyable.

The table below contrasts these two styles to help you decide where to begin.

The Re-infusion Revelation: Getting More from Your Leaves

One of the most rewarding aspects of drinking quality loose leaf oolong tea is its capacity for multiple infusions. Unlike the tea in most tea bags, which exhausts its flavor in a single steeping, whole-leaf oolong is designed to be re-steeped. The tightly rolled or twisted leaves unfurl slowly, revealing new layers of flavor with each successive infusion.

Do not discard your leaves after the first cup. Whether you are brewing Western or Gongfu style, simply add more hot water. With Western brewing, you might increase the steep time by a minute for each subsequent infusion. With Gongfu brewing, you can add 5-10 seconds to each steep. You will be amazed by how the taste profile shifts. A floral note might become more prominent, a fruity sweetness may emerge, or a mineral texture could become more defined. This is not just about economy; it is about experiencing the full narrative the tea has to offer. A 2019 study confirmed that multiple infusions of oolong tea continue to release beneficial phenolic compounds and antioxidants, meaning the benefits extend beyond just flavor (Chen et al., 2019).

Step 5: Developing Your Palate Through Mindful Tasting

The final step in this journey is not a destination but a continuous practice: the art of mindful tasting. To truly appreciate loose leaf oolong tea, one must move beyond simple consumption and engage in a more deliberate sensory evaluation. This practice transforms drinking tea from a passive habit into an active, enriching experience. It cultivates a sensitivity that allows you to discern the subtle nuances that make each tea unique, deepening your connection to its origin and craftsmanship.

Engaging All Senses: A Framework for Tasting

A systematic approach can help you notice details you might otherwise miss. When you sit down with a newly brewed oolong, consider these four dimensions:

1. Aroma (The Dry and Wet Leaf): Your sense of smell is your most powerful tool. Begin by inhaling the fragrance of the dry leaves in their heated vessel. What do you notice? Is it toasty, floral, or fruity? After the first infusion, lift the lid of your gaiwan or teapot and smell the wet leaves. The aroma will have blossomed, becoming much more intense and complex. Note the differences. Then, smell the brewed tea in your cup before you sip. The aroma in the liquor is called the “top note” and is a critical part of the tasting experience.
2. Flavor (The Liquor): Take a small sip and let the tea coat your entire palate. Slurping slightly can help aerate the tea, releasing more aromatic compounds. Identify the primary tastes: sweetness, a hint of bitterness (which should be pleasant, not harsh), or umami. Then, search for the more specific flavor notes. Is that floral note an orchid or a rose? Is the fruitiness like a fresh peach or a dried apricot? Does the roasted character remind you of nuts, wood, or caramel?
3. Mouthfeel (The Texture): Pay attention to the physical sensation of the tea in your mouth. Is it thick and viscous, coating your tongue like cream? Or is it thin and crisp? Is there a lively astringency that makes your mouth pucker slightly, or is it completely smooth? Oolongs are particularly known for their varied textures, from the buttery smoothness of a light Tie Guan Yin to the robust, mineral texture of a rock oolong.
4. Finish (The Aftertaste): The experience does not end when you swallow. The lingering sensation and taste is known as the hui gan or “returning sweetness.” A high-quality oolong will have a long, evolving finish. A sweetness might emerge in the back of your throat, or a floral fragrance might rise into your nasal passages long after the sip is gone. The length and complexity of the finish are often considered key markers of a superior tea.

Keeping a Tea Journal: Charting Your Discoveries

Your memory for specific flavors and aromas can be fleeting. Keeping a simple tea journal is an invaluable practice for developing your palate. For each tea you try, jot down a few notes. You don’t need an elaborate system. Simply record:

• Tea Name and Origin: (e.g., Alishan High Mountain Oolong, Taiwan)
• Brewing Parameters: (e.g., Gongfu style, 6g, 95°C, 20s initial steep)
• Sensory Notes: A few words on the aroma, flavor, and mouthfeel for the first few infusions. (e.g., “1st steep: aroma of gardenia, buttery texture. 2nd steep: more sweetness, notes of pineapple.”).
• Overall Impression: Did you enjoy it? What did it remind you of?

Over time, this journal becomes your personal map of the tea world. You will start to see patterns in your preferences and develop a vocabulary to describe what you taste. When you want to explore a variety of oolong teas, you can refer back to your notes to guide your next purchase, building upon your past experiences with greater confidence.

Pairing Oolong with Food: Elevating the Culinary Experience

Just like wine, loose leaf oolong tea can be a magnificent companion to food. Its diverse range of flavors makes it incredibly versatile for pairing. Experimenting with pairings can highlight new dimensions in both the tea and the food.

• Light, Floral Oolongs: The bright, fresh character of a light Tie Guan Yin or a Taiwanese Pouchong pairs beautifully with delicate foods. Think of pairing it with steamed seafood, light salads with a citrus vinaigrette, fresh fruits, or simple rice crackers. The tea’s floral notes complement the food without overwhelming it.
• Dark, Roasted Oolongs: The rich, complex, and toasty flavors of a Da Hong Pao or another Wuyi rock oolong can stand up to heartier dishes. They are excellent with roasted poultry, grilled meats, mushroom-based dishes, and savory pastries. The tea’s roasted character resonates with the Maillard reaction in cooked foods, while its mineral backbone helps cut through richness.
• Aged Oolongs: An aged oolong, with its smooth, mellow, and often fruity or medicinal notes, is a wonderful digestif. It pairs beautifully with rich desserts, particularly those with dark chocolate or dried fruits. It can also be a surprising and delightful match for strong, aged cheeses.

By engaging with tea on this deeper level—through mindful tasting, journaling, and pairing—you move from being a mere drinker to a true connoisseur. You are not just hydrating; you are participating in a rich cultural and sensory tradition.

Frequently Asked Questions (FAQ)

How much caffeine is in oolong tea?

The caffeine content in loose leaf oolong tea can vary significantly, falling generally between green and black tea. Factors like the specific cultivar, harvest time (younger buds have more caffeine), and brewing method play a large role. A study in the Journal of Food Science found that oolong tea caffeine levels can range from about 16 to 55 milligrams per 8-ounce cup (Hintz et al., 2003). Brewing with hotter water and for a longer duration will extract more caffeine.

Is oolong tea good for weight loss?

Some research suggests that oolong tea may support weight management. The polyphenols in oolong tea are thought to help boost metabolism and increase fat oxidation (He et al., 2009). One study noted that participants who drank oolong tea had a higher energy expenditure. While it is not a magic solution, incorporating oolong tea into a healthy diet and active lifestyle may be beneficial.

What is the best way to store loose leaf oolong tea?

Proper storage is essential to preserve the freshness and flavor of your tea. Store your leaves in an opaque, airtight container away from light, moisture, heat, and strong odors (like spices or coffee). A dedicated tea canister is ideal. Light, greenish oolong teas are more delicate and best consumed within a year of harvest. Dark, roasted oolongs are more stable and can be stored for several years, with some even improving with age.

What is a gaiwan and do I need one?

A gaiwan is a traditional Chinese lidded bowl used for brewing tea, especially with the Gongfu method. It consists of a bowl, a lid, and a saucer. The lid is used to hold back the leaves while pouring. You do not need a gaiwan to enjoy oolong, as a small teapot or even a mug with an infuser will work. However, many enthusiasts prefer a gaiwan, particularly a porcelain one, because it doesn’t absorb aromas, allows for a clear view of the unfurling leaves, and provides excellent control over the brewing process.

Can I drink oolong tea every day?

Yes, for most people, drinking loose leaf oolong tea every day is perfectly healthy and can be part of a balanced lifestyle. It is a source of antioxidants and L-theanine, an amino acid that can promote a sense of calm alertness. As with any caffeinated beverage, it is wise to be mindful of your total daily intake, especially if you are sensitive to caffeine or have any specific health conditions.

Why are some oolongs so expensive?

The price of oolong tea is a reflection of several factors: rarity, terroir, harvest time, and craftsmanship. The most prized oolongs often come from very small, specific plots of land with unique mineral content, like the core production area of the Wuyi Mountains. They may be harvested only once a year during a very narrow window. Most importantly, the immense skill and labor-intensive process of hand-crafting artisanal oolong—especially the repeated turning and resting to control oxidation—is what commands a higher price. These teas are considered functional art, as noted by vendors like .

Conclusion

Embarking on the exploration of loose leaf oolong tea is to open a door to one of the most diverse and rewarding categories in the world of tea. It is a journey that begins with a simple choice between light and dark, floral and roasted, but quickly unfolds into a deeper appreciation for the interplay of terroir, cultivar, and human skill. By following these five practical steps—understanding the spectrum, identifying your palate, selecting quality leaves, mastering brewing, and tasting mindfully—you are equipped not just to buy a product but to engage in a rich sensory practice.

The world of oolong is not about finding a single “best” tea, but about discovering the teas that resonate with you at a particular moment. It is a dialogue between your palate and the story held within the leaves—a story of a specific mountain, a particular season, and the careful hands of a tea master. Whether you choose the accessible comfort of a Western-style brew or the meditative rhythm of Gongfu Cha, the path is one of continuous discovery. Each new oolong offers a new landscape of flavor to explore, and each infusion of a familiar favorite reveals a new detail. Welcome to the journey.

References

Chen, Y., Yang, Y., & Li, L. (2019). Phenolic profiles, antioxidant activities and mineral content of oolong tea infusions. Food Chemistry, 276, 375-381.

Duckler, D. (2022). Different types of tea: Your guide to the perfect cup. Verdant Tea. https://verdanttea.com/wh/different-types-of-tea

He, R. R., Chen, L., Lin, B. H., Matsui, Y., Yao, X. S., & Kurihara, H. (2009). Beneficial effects of oolong tea consumption on diet-induced overweight and obese subjects. Chinese Journal of Integrative Medicine, 15(1), 34–41. https://doi.org/10.1007/s11655-009-0034-8

Hintz, H. F., Hart, K., & Howard, H. (2003). Caffeine content of brewed teas. Journal of Food Science, 68(1), 14-16.

Horticulture and Landscape Architecture, Purdue University. (n.d.). Camellia sinensis.

Lovell, H. (n.d.). Why is rare tea different? Rare Tea Company.

Verdant Tea. (n.d.). How to steep tea: The complete guide.

Zen’s Tea House. (n.d.). Why Zen’s tea.