Oolong tea is an oxidized tea whose oxidation degree is between 20% and 80%. Above 80% oxidized, we speak of Hong Cha (black tea with us). Oolong tea can also be roasted, which gives a nice soft nutty aroma.
Oolong tea undergoes a lot of processes (7 steps) and every teamaster has its own production method, although the basic principle always remains the same. The shape of Oolong tea can be spherical (Ball Rolled Oolong) like the well-known Tie Guan Yin Oolong and Taiwanese Oolong Tea, but can also be rolled (Strip Oolong) like the Wuyi Oolong.
The taste of Oolong tea is often described as flowery, fruity, sweet with a citrus taste. There are Oolong that are fruity with aromas of peach like the well-known< strong> Wuyi Oolong also called Yancha (rock tea). These come from the Wuyi Mountains in Fujian province of China. Taiwanese Oolong teas have more of a flower-like aromas.