Oolong Tea Syrup

Store in a sealed glass bottle in the refrigerator for up to one month. Keep refrigerated.

The flavor of oolong syrup varies dramatically depending on the oxidation level of the tea used — lighter oolongs (Ti Kuan Yin, Dong Ding) produce a floral, slightly creamy syrup suited to delicate cocktails, while darker roasted oolongs (Wuyi rock oolongs, aged oolongs) produce a deep, roasted syrup with charcoal and dried fruit notes suited to whiskey and aged rum. Steep at 90°C for three to four minutes — oolong is more robust than green tea and can handle higher temperatures. High-quality loose-leaf oolong dramatically outperforms tea bags, which are typically made from broken leaf material. Oolong can be steeped multiple times; the second steep produces a subtler, more delicate syrup.

Oolong (wūlóng, meaning "black dragon") tea originated in the Fujian and Guangdong provinces of China, where artisanal producers developed partial oxidation techniques that create a tea category falling between fully oxidized black tea and unoxidized green tea. Production is documented from at least the Ming Dynasty (1368–1644), with the distinctive Wuyi rock oolongs of Fujian's Wuyi Mountains among the most historically significant. Taiwan became a major oolong-producing region in the 19th century, with the Dong Ding and High Mountain oolongs of Ali Shan achieving international acclaim. The enormous flavor range of oolong — from floral and light (15% oxidation) to dark, roasted, and complex (85% oxidation) — makes it uniquely versatile as a cocktail ingredient. In the craft cocktail world, oolong syrup gained attention through the Asian cocktail movement of the 2010s, particularly at bars in Hong Kong, Shanghai, and Taiwanese tea cocktail establishments.

A roasted oolong (hojicha-style) syrup, made with a heavily roasted Wuyi rock oolong, produces a complex, smoky-sweet syrup with notes of caramel and toasted grain that is extraordinary in mezcal and Scotch whisky cocktails. A milk oolong syrup, using the Taiwanese Jin Xuan variety known for its naturally milky, vanilla character, creates an unusual dairy-free cocktail sweetener with a smooth, buttery note. For a floral oolong syrup suited to sparkling wine cocktails, use a light, unoxidized greener oolong (15–25% oxidation) and add a drop of rose water to the finished syrup.

No common top-eight allergens. Naturally vegan and gluten-free. Contains caffeine.