Oolong Tea

Oolong is steeped in Chinese tradition, prepared by withering the leaves under the sun, oxidizing the leaves, and then curling and twisting the leaves in a variety of ways depending on the tea.  Oolong, sometimes called Wulong, falls between the green and black tea categories with degree of oxidization varying from 7% (more like green tea) to 85% (more like black tea).  Oolong has been produced in China since the mid 1600s with principal production areas in Fujian and Taiwan.  The name oolong derives from the Chinese name meaning "black dragon tea".