What is Oolong Matcha?
What Is Oolong Matcha?
Oolong Matcha is made using the same core techniques as traditional matcha: shade-growing, steaming, drying, and ultra-fine milling.
The difference is the leaf. Instead of traditional green tea matcha cultivars, we use premium oolong cultivars prized for their creaminess, floral aromatics, and softness.
The result is a matcha that’s smooth, creamy, and less bitter, with a more rounded, aromatic profile.
For more, read Vietnamese Matcha: How Premium Oolong Cultivars Are Creating a New Style of Matcha.
What makes ceremonial-grade special?
Our ceremonial-grade Oolong Matcha and ceremonial-grade Jasmine Matcha are shade-grown for 21 days and made from the first bud and two youngest leaves for greater sweetness, umami, chlorophyll, and smoothness.
Like traditional matcha, it is consumed as the whole leaf, delivering naturally occurring catechins, amino acids, and antioxidants in every sip.
What Does Oolong Matcha Taste Like?
Oolong Matcha tastes smooth and creamy, with gentle floral notes, soft nuttiness, and natural sweetness.
Compared with traditional green matcha, it is often less grassy, less bitter, and more aromatic.
Does Oolong Matcha Contain Caffeine?
Yes. Caffeine varies by style per 1.5 tsp (3 g) serving:
- Ceremonial & Jasmine Oolong Matcha: ~90 mg
- Culinary Oolong Matcha: ~45–60 mg
- Oolong Hōjicha: ~25–30 mg
Thanks to naturally occurring L-theanine, the energy feels smoother and more focused than coffee.
What Are the Health Benefits of Oolong Matcha?
Because it is consumed as the whole leaf, Oolong Matcha contains naturally occurring antioxidants, catechins, polyphenols, and amino acids.
It may support calm, sustained energy, focused alertness, and antioxidant intake as part of a balanced lifestyle.
For more, read 11 Science-Backed Health Benefits of Matcha.
How Do I Prepare Oolong Matcha?
Oolong Matcha Latte
Sift 1½ tsp (3 g), add 2 oz (60 ml) hot water (175–180°F / 80–82°C), and whisk until smooth. Add ~8 oz (240 ml) milk (hot or iced) and sweeten to taste.
Oolong Hōjicha Latte
Sift 1½ tsp (3 g), add 2 oz (60 ml) hot water (175–180°F / 80–82°C), and whisk until smooth. Add ~8 oz (240 ml) milk (hot or iced) and sweeten to taste.
For a stronger, café-style latte, use 3 tsp (6 g). Avoid boiling water to preserve smoothness and aroma.
👉 Read the full guide: How to Make the Perfect Oolong Matcha Latte
Do I Need Special Tools?
A bamboo whisk (chasen) creates the best froth, but it isn’t required. A handheld milk frother, blender, or even a sealed jar shaken vigorously will work.
Using a sifter is highly recommended—it breaks up fine clumps formed during storage, helping the powder dissolve evenly and produce smoother foam.
A chawan (matcha bowl) is traditional and makes whisking easier, but any wide-mouthed bowl or cup works just fine.