Both teas have been used for thousands of years. They’re both healthy beverages. But which one is better?

• Oolong or Black tea – they are from the same plant!
• Exposure to Oxygen decides tea varieties
• Order from TeaOrb to unlock the health benefits of our Oolong and Assam Tea

Tea drinkers are often confronted with this choice: Whether Assam black tea or Assam oolong? Or sometimes, which is more beneficial for health – Black Assam tea or oolong? Let us clear some basic facts for you before you make these choices.

True teas are generally classified into categorized into black, oolong, green, white, and yellow. You might ask, what could be a ‘true tea’? For starters, all the true teas originate from the same plant: Camellia sinensis. Or simply, the humble tea bush that has been growing in Assam for centuries, which happens to be the source of both, black and oolong, and also the other varieties of true teas.

So, if they originate from the same plant, how are they different?

We get various types of true teas through different processes after the tea leaves are harvested. One of the most important factors that distinguish one true tea from another, or in this case, Assam Oolong from Assam Black tea is the exposure to oxygen or oxidization. Oxidization is a natural process that begins as soon as the tea leaves are plucked from the plant. And then the processes of drying, withering, rolling, and heating decide whether the tea will be white, green, oolong, black or yellow.

Let’s look at Oolong.

Oolong or Wūlóng chá originated in China, and literally translates to ‘Dark dragon tea’. While there is no specific historical account of how Oolong became popular in China, one story explains the name and character of the story really well. Unlike the West or Europe, Asian countries like India and China have been using tea for their traditional medicines for centuries. Somewhere in ancient China, a person called Wu-Liang was busy plucking tea leaves from the forest when he saw a deer by a river. While chasing the deer, he forgot about the sack of tea leaves. After a day or two, he remembered the sack and noticed that the tea leaves had changed color. He started firing the tea immediately thinking it might have gone back. When he brewed it, the brew had a golden hue, an aroma distinct from the other teas. Wu-Liang's brew became a hit in the province for its sensational taste and over time, acquired its new name Wūlóng or the Dark dragon.

What Wu-Liang accidentally discovered was a tea variety that came from a partial exposure to oxygen. Depending on the oxidation process which can vary between 8 to 80 percent, Oolong is placed between black and green teas – Black is highly oxidized while green teas are barely oxidized.  The semi-oxidized Oolong tea lacks the bitterness of green tea but one might find floral and vegetal notes similar to green tea. Oolong tea is known to be both refreshing and delicious. Some tea tasters consider the aroma of Oolong stronger than black or green teas. However, tea tasters consider the taste distinct from green or black tea.  

Black teas, on the other hand, are fully oxidized.

Unlike Oolong, where the tea masters halt the oxidation, and move to roast or fire up the tea leaves, masters wait for the oxidation processes to run their course to get black teas. That brings up the boldest of all the tea flavors and makes the brew stronger with a slightly astringent taste. Earl grey, English breakfast, and Masala chai are some of the most popular black Assam teas. Varieties of black tea are combined with milk which makes them great afternoon teas or a perfect cooler when the brew is combined with ice or cold water.

Black tea manufacturing involves an elaborate process in which tea leaves are allowed to wither for a day in controlled conditions with increased air circulation. The tea rolling and massaging process ensures that important enzymes and oil present in the tea leaves are released. While reacting with the atmosphere, these enzymes not only add character to the tea but bring out health benefits. Some of these steps are also used to make Oolong although tea masters prefer larger tea leaves for Oolong. The last step involves firing or roasting the tea leaves which finally puts an end to the oxidation process. In the case of Oolong, the oxidation process is stopped early on.

Tea leaves in general contain antioxidants known as catechins, theaflavins, tannins, and polyphenols that have been linked to extensive health benefits. Studies show that drinking tea may help to decrease risk factors of heart disease including high blood pressure, irregular blood sugar levels – which can lead to type 2 diabetes — and cholesterol levels. Oolong and Black teas have similar health benefits.

Additionally, Oolong tea is loaded with enzymes that are responsible for dissolving triglycerides (a type of fat stored in our fat cells) and it also helps in reducing cholesterol levels studies have also shown that it helps in treating skin problems like eczema. The consumption of oolong tea also does well for people living with acid reflux and digestive problems as it alkalizes the digestive tract.

On the other hand, the beneficial antioxidants like polyphenols present in black tea prevent tooth decay. In a world wrecked by the COVID-19 pandemic, studies have shown that consumption of black tea can protect your immune system from viral infection. A cup of black tea is rich in the amino acid L-theanine lowers your stress levels. The presence of antioxidants in black tea also helps restrain DNA damage associated with tobacco usage.

So, how do find out if you are sipping Oolong or Black tea?

The Assam Oolong tea leaves are darker than green tea but may still retain a dark greenish hue which is completely absent in black teas. They may be rolled into small balls which will unfurl as you pour hot water. The brew would turn golden brown as compared to reddish black liquor from the black tea. As you taste it, the distinction between the two varieties becomes even more apparent. Black tea is maltier, while Oolong has lighter floral notes.