Oolong Tea

Oolong teas are the most difficult of the four to process (read more about types of tea).

They are somewhere between green and black tea because they are only partially oxidized during the processing.

Oolong tea goes through a similar process to black tea: withering and rolling.

Instead of rolling, sometimes shaking is used to bruise the outer edges of the leaves.

The oxidation period for oolong tea is half that of black tea.

Once the veins become clear and the edges of the leaves become reddish brown, while the center remains green, the oxidation process is stopped by firing.

For oolong tea, the leaves are heated at a higher temperature so that they can be kept longer.