Oolong tea (also referred to by many as wu-long tea) originated in the Fukien province of China.
It is a fruity medium-bodied brew that combines attributes of both black and green tea varieties.
Recognized as the most fragrant of all varieties, oolong tea has a flavor that echos the freshness of green tea (only without the tinge of bitterness) and a rich aroma characteristic of black tea blends.
Oolong Tea: These semi-fermented teas have some of the same qualities as green and black teas; they are full-bodied with a fragrant flavorful and fruity, sweet aroma. Low in caffeine and relaxing.
Health Benefits of Oolong Tea: Studies show that drinking Oolong during or after a high-cholesterol meal has been shown to lower the intake of fat content in the blood. Promotes healthy teeth, skin and bones.
Oolong is a traditional semi-oxidized Chinese tea produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8 to 85%, depending on the variety and production style.
Oolong tea, known as 乌龙茶（wu long cha）in Chinese, is a semi-fermented tea. The making process of Chinese oolong tea is mainly picking, withering, kneading, fermenting, and baking, which absorbs the making methods of green tea and red tea, hence giving this kind of tea the fresh and flower fragrance of green tea and mellow taste of black tea. It is also called “beauty tea” in Japan because of its brilliant effect on losing weight and anti-aging. The main planting regions of Chinese Oolong tea lie in southeast China, including Fujian Province, Guangdong Province and Taiwan. The famous brands include Dahongpao, Tieguanyin, Wuyi oolong tea and Dongding Oolong.