Oolong (sometimes also called wulong) tea is a style of partially fermented tea that originated in China during the Qing dynasty (300-400 years ago). It is widely regarded as the most complex tea to produce, demanding a skilled and experienced tea master to create the perfect Chinese oolong tea.
Requiring a later harvest than green tea and most other Chinese teas, complete open leaves of the Camellia sinensis plant are picked in late spring or early summer. The leaves are allowed to slowly oxidise, and when the desired level of oxidation is reached they are exposed to a high heat to cease the process and remove most of the remaining moisture. Oolong has a rich flavour and long aftertaste, with a slightly sweet and floral aroma.