Oolong Tea falls between the green and black category. It is a partially fermented tea that is oxidized from 7% -85% depending on the variety and production style. The most traditional style is rolled into long curly leaves while other varieties are curled into small beads. Oolong teas have been produced since the end of the Ming dynasty and are grown primarily in Wuyi (North Fujian), Anxi (South Fujian), Phoenix (Guandong) and Formosa (Taiwan). Depending on the style and variety the flavors vary greatly from delicately fruity and floral to green or roasted. We recommend gongfu brewing for all of our oolongs to get the most out of them but many varieties hold up quite well to western style brewing. As always, individual tastes will vary.