Oolong Tea

Also known as wulong tea, this semi-oxidized tea is produced mainly in China and Taiwan (Formosa). One of the most difficult types of tea to produce, it is made from plucking the bud and the first three leaves. The oxidation level falls between green and black tea. It is often rolled after picking--oolongs can be tightly curled balls or voluminous twisting leaves. The flavor profile can range from light and fragrant to deep and roasted, depending on the variety of the tea plant, growing region, and the goals and skills of the tea grower. Oolongs are made to be steeped several times, creating a variety of different flavor profiles. The cup characteristics can be fragrant, floral, rich, nutty, complex; sometimes fruity and honey nuances are displayed. It has moderate caffeine.