Called blue-green tea by the Chinese, Oolong is a tea whose oxidation has been interrupted during the process, halfway between green and black tea. Its aromatic palette varies according to its degree of oxidation.
It can be divided into two categories: lightly oxidized teas (a so-called Chinese method) and strongly oxidized teas (a method developed in Taiwan).
However, each plantation has its own recipes and produces teas with varying degrees of oxidation.
The tea is first withered. It is then sweated depending on the desired oxidation, this is the particular stage of the making of Oolongs. The tea is then roasted and rolled.