Is Oolong Tea Cooling or Warming?

January 2, 2026 •

3 min read

According to the principles of Traditional Chinese Medicine (TCM), oolong tea is considered a relatively neutral tea, balancing the more cooling properties of green tea with the warming effects of black tea. However, this designation is a broad generalization, as oolong's energetic nature is heavily influenced by its specific processing and oxidation level.

Quick Summary

Oolong tea's energetic properties are not uniform, with its classification as cooling, warming, or neutral depending on its oxidation and roasting level. Lightly oxidized oolongs have cooling effects, while darker, more processed varieties are warming. Its balanced nature makes it a versatile choice for many.

Key Points

Oolong is a versatile tea: Oolong's energetic properties are not fixed and depend on how it is processed.
Oxidation determines effect: Lighter, less oxidized oolongs are more cooling, while darker, more heavily oxidized oolongs are more warming.
Neutral tea in TCM: As a category, oolong is often considered 'neutral' in Traditional Chinese Medicine, sitting between green (cooling) and black (warming) teas.
Consider the roast: Roasting, another part of oolong processing, further contributes to its warming nature.
Brewing temperature matters: Using the right water temperature for brewing can also influence the resulting flavor profile and, by extension, the tea's character.
Choose based on season: A lighter, floral oolong is ideal for cooling down in summer, whereas a dark, roasty oolong is comforting for winter.

Understanding the Energetic Nature of Tea

In Traditional Chinese Medicine (TCM), foods and beverages are classified by their energetic properties, such as cooling (yin) or warming (yang). This energetic classification is distinct from the physical temperature of the brew. Consuming substances with the right energetic properties is believed to help balance the body's internal state. Green tea, which is unoxidized, is considered cooling, while black tea, being fully oxidized, is viewed as warming. Oolong tea occupies a unique middle ground because it is only partially oxidized, allowing for a spectrum of energetic effects depending on its processing.

The Role of Oxidation in Oolong

Oolong is a semi-oxidized tea, with oxidation levels ranging from roughly 15% to 60% or even higher. The degree of oxidation is the primary factor determining whether a specific oolong variety is considered more cooling or warming. This process, along with roasting, fundamentally changes the tea's chemical composition and its energetic character.

Lightly Oxidized Oolongs

Cooling Properties: Oolongs with lower oxidation, often described as 'greener,' retain more of the fresh, vibrant qualities of green tea. These include famous varieties like Tie Guan Yin. In TCM, these teas are considered to have cooling properties, making them refreshing and ideal for balancing excessive 'heat' in the body, particularly in warmer seasons or for people with a warmer constitution. Their liquor is typically a lighter golden or pale green color.
Flavor Profile: They are known for their bright, floral, and sometimes fruity notes, with a lighter body and a refreshing finish.

Heavily Oxidized and Roasted Oolongs

Warming Properties: At the other end of the spectrum are heavily oxidized and often roasted oolongs. Their processing involves a higher degree of oxidation and firing, similar to black tea. Examples include some Wuyi rock oolongs (Yancha) or Oriental Beauty. These dark oolongs are considered warming in nature, helping to invigorate and promote circulation. They are traditionally favored during colder seasons.
Flavor Profile: These teas brew a darker, amber liquor and feature rich, roasty, and sometimes caramel or mineral notes, offering a fuller, more complex mouthfeel.

Brewing Temperature and its Effect

While the energetic properties are tied to processing, brewing temperature also influences the final cup's character. Brewing oolong requires careful control to extract the desired flavors without causing bitterness. The general recommendation for oolong is a temperature between 185°F and 205°F (85-96°C), depending on the specific tea. Using a lower temperature for delicate, lightly oxidized oolongs helps preserve their floral notes and cooling nature, while a higher temperature for darker oolongs can help draw out their robust, warming characteristics. You can explore this further by experimenting with different methods, like those detailed by Tea Drops on their blog.

Comparison of Oolong Tea Types


Characteristic	Lightly Oxidized Oolong	Heavily Oxidized Oolong
TCM Energetic Property	Cooling	Warming
Oxidation Level	Lower (e.g., 15-30%)	Higher (e.g., 50-80%)
Example Varietals	Tie Guan Yin (Iron Goddess), Baozhong	Da Hong Pao (Wuyi Rock), Oriental Beauty
Color of Brew (Liquor)	Light gold, pale green	Amber, dark amber
Flavor Profile	Floral, fresh, grassy, sweet	Roasty, toasty, rich, mineral
Recommended Season	Summer, warm weather	Winter, cold weather

Conclusion: Oolong's Versatility is Key

Oolong tea defies a simple cooling or warming label due to its wide range of processing methods. Its versatility is its greatest strength. By understanding that a lightly oxidized, green-style oolong has a more cooling effect, while a darker, roasted oolong has a warming effect, you can choose the right tea to suit your personal preferences or to balance your body's energetic needs throughout the year. Whether you seek a refreshing floral brew for summer or a comforting, roasty cup for winter, there is an oolong to match the occasion. This adaptability is what makes oolong a truly captivating and rewarding tea to explore for any wellness-minded individual.

Frequently Asked Questions

Yes, a warm cup of oolong tea can be soothing for a sore throat. In TCM, it's believed to help clear heat and phlegm, though its effectiveness will depend on the specific oolong's properties and the individual's constitution.

Milk oolong (Jin Xuan) can be either. Since it is often lightly oxidized to highlight its creamy, floral notes, it tends to be more on the cooling side. However, like all oolongs, its exact properties depend on the producer's specific processing and roasting.

Cooling teas include lightly oxidized oolongs, green teas, and white teas, as they undergo minimal processing. Herbal infusions like peppermint or hibiscus can also have cooling properties.

Warming teas include heavily oxidized oolongs, black teas, and Pu-erh teas. Spices like ginger, cinnamon, and cardamom added to tea also enhance its warming effect.

While it won't change the tea's inherent energetic nature, brewing temperature can affect the extraction of compounds. Hotter water can bring out more robust, tannic flavors, while cooler water preserves delicate notes. This allows you to tailor the flavor experience of your specific oolong.

Absolutely. Because of its wide range of energetic properties, you can choose a lightly oxidized, cooling oolong for summer and a darker, roasted, warming oolong for winter, making it a perfect year-round beverage.

The concept of cooling and warming properties is based on TCM, a traditional practice with centuries of empirical evidence, not modern scientific consensus. While scientific studies confirm many health benefits like antioxidant activity, the energetic classification is an ancient, holistic approach to wellness.