Semi-oxidised tea from China or Formosa; a diplomatic tea in that oolong is a compromise between black tea and green tea. They are more delicate than black tea and stronger than green tea. The floral Ti Kuan Yin produces a clear mellow brew and is famous for its light fragrance.
From the Chinese wu-lung, meaning 'black dragon'. A semi-fermented tea of fine quality, traditionally hand rolled and fired in baskets over pits containing red hot charcoal. Originally from China, now also from Taiwan (Formosa).
A less common type of tea produced in four stages: withering, rolling, oxidation, and drying. Of the two tea types that are oxidised (black and oolong), oolong undergoes the shortest process of oxidation. Oolong is sometimes known as semi-fermented brown tea.