- are also referred to as Wulong and Black Dragon
- are semi-oxidized
- have the most intricate processing method, requiring expertise and handcrafting
- contain caffeine, ranging between that of black and green teas
- present an aromatic infusion which varies according to the degree of oxidation
Oolong Tea is best defined in terms of the degree of oxidation in relationship to both green and black tea. Green tea is not oxidized and black tea is fully oxidized. Oolong is semi-oxidized and can range in oxidation levels from 20-80%.
Oolong leaves are hand plucked, withered to start oxidization, twisted or rolled and then fired or roasted.
In terms of flavor and composition, lower oxidation levels create lighter, flowery aromas and tastes. Alternatively, higher oxidation levels tend to produce more mellow, robust infusions.
Flavor profiles range from sweet, fresh floral to very ripe stone fruit, with toasty, roasted richness.