Oolong tea is semi-oxidized. This happens by the leaves being pounded, preferably in a bamboo drum, and fried in repetitive exercises over a period of time until the desired oxidation is achieved. Oxidation of oolong can vary from 10 to 90%.

The production of oolong is complicated and the tea is able to hold a complexity of taste and aroma beyond what white, green or yellow tea can.

Read more about the different types of tea in our tea school .

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