Oolong (English) or Wu Long (Chinese pinyin translation) tea is a partially oxidized tea and has flavor characteristics of both green and black teas. The fresh leaves are withered for one to two days and the leaves are then rolled to release enzymes (needed for the next step). Then the tea leaves are allowed to oxidize, although for a shorter period than for black tea, and the process is stopped before it is completed. The tea is fired (heated) to prevent further oxidation and to dry the tea.
Fermentation degree: Black tea 50-95%, Oolong tea 30-50%, green tea 8-30%
This tea is also enjoyable by the cup or in your teapot.