2 syllables: Oo, long. Stress on Oo.
OO-lawng
/ˈulɔŋ/
Oolong is pronounced OO-lawng (/ˈulɔŋ/). It has two syllables (Oo-long), with the stress on "Oo". Oolong is a semi-oxidized tea product, traditionally between green and black in processing, often roasted to varying degrees. In everyday usage it refers to a class of Chinese teas named after the style of processing. The term denotes a spectrum of flavors from floral to toasty, and is commonly brewed for multiple infusions. It is a noun used primarily in culinary and tea contexts.
nounOolong is a semi-oxidized tea product, traditionally between green and black in processing, often roasted to varying degrees. In everyday usage it refers to a class of Chinese teas named after the style of processing. The term denotes a spectrum of flavors from floral to toasty, and is commonly brewed for multiple infusions. It is a noun used primarily in culinary and tea contexts.
"I ordered oolong at the tea house and was surprised by its delicate aroma."
"The barista recommended a light oolong for the afternoon drink and its subtle sweetness."
"She prepared a pot of oolong, letting the leaves steep twice for richer flavor."
You say oolong as /ˈoʊˌluːŋ/ (US) or /ˈəʊˈlɒŋ/ (UK). The stress is on the first syllable, with a light secondary emphasis on the second. Start with a long O, then a quick -o- sound, followed by a long -ling ending. Slightly round your lips for the first vowel and keep the second vowel relaxed before the final -ŋ. Imagine saying ‘oh’ + ‘lone’ without a strong second syllable, and you’ll land the cue. You can also reference audio resources like Pronounce or Forvo for a native cue.”,
The two most common mistakes are misplacing the stress and mispronouncing the second syllable. People often say /ˈɒləŋ/ or /ˈoʊlɒŋ/ with even stress or omit the secondary vowel quality. To correct: keep primary stress on the first syllable /ˈoʊ/ and make the second syllable a lighter, rounded /luː/ with a clear /l/ onset before /uː/ and finish with a soft velar /ŋ/. Listen to native audio and mimic the progression: O- long-u-ng. Using a mouth-position cue—start with an open mouth for /oʊ/ and then relax into /luː/—helps ensure accuracy.
In US English, /ˈoʊˌluːŋ/ emphasizes a long diphthong /oʊ/ and a full /uː/ in the second syllable. UK English often renders the first syllable as /əʊ/ with a shorter onset and the second as /lɒŋ/ or /luːŋ/ depending on speaker. Australian tends to approach US vowels but with slightly shorter /oʊ/ and a broader /ɔː/ quality in the second syllable depending on speaker. Overall, rhoticity is generally not a factor in this word, but vowel rounding and mouth openness change subtly: American speakers keep lip rounding through /oʊ/, UK makes it a bit less rounded, and AU falls somewhere intermediate.
Oolong challenges you with a diphthong in the first syllable and a long, rounded second vowel, plus a final velar nasal. The main issues are maintaining precise lip rounding on /oʊ/ and ensuring the /uː/ in the second syllable doesn’t become a reduced /ʌ/ or /ɒ/. Also, keeping the syllable boundary clean prevents blending into a single rushed sound. Practice by isolating the parts: /ˈoʊ/ then /luː/ then /ŋ/, and use slow tempo before speeding up.
A unique aspect is the light, almost whispered second syllable due to the /luː/ sequence where your tongue moves from a high-back position toward a high back rounded vowel. In careful speech, you’ll hear a tiny mora-increase between the /lu/ and /ŋ/ that gives the word a crisp, two-beat cadence. This separation helps avoid blending into ‘ol’ or ‘oolong’ without the proper vowel length. Use a small pause or slower tempo between /luː/ and /ŋ/ in practice.
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Oolong comes from the Chinese term wūlóng (烏龍), meaning Chinese ‘black dragon’ or ‘dark dragon,’ historically used to describe the tea processing style. The word entered English via Cantonese wu lung or Mandarin wūlóng, reflecting the tea’s partial oxidation and rolling leaf technique. The concept in Chinese tea culture distinguishes oolong from green (unoxidized) and black (fully oxidized) teas, categorized by the degree of oxidation and the roasting level. Early references to oolong in English date to late 19th century tea literature and trade catalogs, where it was marketed as a premium, partially fermented product. As global interest in oolong grew, the term broadened to include many subvarieties such as Tieguanyin and Da Hong Pao, each with distinct roast profiles and floral notes. In modern usage, “oolong” also functions as a generic label for teas that share the characteristic mid-oxidation and mandarin-like aroma, regardless of specific cultivar. The evolution of the meaning therefore tracks the global tea trade’s expansion and the cultural exchange that popularized this nuanced category of tea.
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Words that rhyme with "Oolong"
-ong sounds
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