Oolong

Partially oxidized Chinese tea

Oolong (UK: , US: ; simplified Chinese: 乌龙茶; traditional Chinese: 烏龍茶; pinyin: wūlóngchá; Jyutping: wu1lung4 caa4; Pe̍h-ōe-jī: o͘-liông tê, 'black dragon' tea) is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process that includes withering the leaves under strong sun and allowing some oxidation to occur 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 is controlled by the length of time between picking and final drying, can range from 8% to 85% depending on the variety and production style.

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