OOLONG, ASLO SPELLED WU LONG,
TEAS ARE SEMI-OXIDIZED.
For that reason, they are often thought of as a bridge between green and black teas. Oolong teas have long been cultivated in both mainland China and Taiwan. Crafted from larger, mature leaves, they are allowed to oxidize between 10% to 80%. Often, different tea estates have their preferred ways of making oolong tea. It is because of the intricacy of this process that oolong teas can have the widest array of flavors and aromas, from a flowery to fruity finish. Furthermore, oolongs can be steeped several times, with each successive infusion having its own distinctive taste and fragrance.