Oolong tea is one of the most popular teas that are served in Chinese restaurants. The unique oxidation process of this tea which falls between green and black give the distinct taste that this tea has. The oxidation range of Oolong tea oxidation ranges from 10% to 70%.

The taste of this tea however is more distinctive to the green tea than the black tea. It has not retained the rosy and sweet aroma of the black tea. The Oolong tea is brewed strong in order to achieve a distinct bitter, yet sweet aftertaste.

The grade of this tea varies according to the province from which it comes from, and the process in which it undergoes. There are basically two ways of processing Oolong tea. The older method of processing the tea leaves is rolling them into long curly leaves, while the other process is forming the leaves into ball-like form.

There are a number of versions as to how the Chinese version of the Oolong tea came about, which literally means “black dragon tea”. It was said to be called such because it is long, dark, and curly. Others however say that the name was taken from the part of Wuyi Mountain where it was originally produced. Still, others say that the name came about after the name of the man named Sulung, or Wulung who discovered the tea. Regardless of how the tea was named Oolong tea, this has become one of the most popular Chinese teas for so many years now.

Oolong tea comes as roasted or light. Although most Oolong teas are immediately consumed after postproduction, aging the teas over a low charcoal fire, and regular light roasting bring about many benefits. In addition, unwanted odors are eliminated, and sour taste is reduced in the roasting process.