Oolong means “black dragon” and the tea is shaped into either twisted open leaves or tightly rolled balls. The leaves of the Camellia Sinensis plant used for oolongs are older and thicker and up to 5 leaves can be plucked. Oolong teas are said to be positioned between green (no oxidation) and black (long oxidation) teas with an oxidation ranging between 10 to 80%. The spiritual home of oolong teas is Fujian Province in China, but Taiwan made it their own.
The liquor can be light yellow to light brown and the taste profile goes from very floral and fruity to woody, malty and zesty or even charcoal and chocolate.