Oolong tea is generally referred to as "semi-fermented" tea and is principally manufactured in China and Taiwan.(Often called Formosa, it's old Dutch name). For the manufacture of Oolongs, the leaves are wilted in direct sunlight, then shaken in bamboo baskets to lightly bruise the edges. Next, the leaves are spread out to dry until the surface of the leaf turns slightly yellow. Oolongs are always whole leaf teas, never broken by rolling. The least fermented of Oolong teas, almost green in appearance, is called Pouchong. The Process of making Oolong Tea: Oolong Tea is semi fermented which is one of the reasons it has such a unique character. The semi fermentation gives the tea a little bit more body than a green tea but less body than a black tea... and interestingly it gives the flavor a very unique twist. One can experience in the infused leaf that the edges of the leaves are slightly bruised (brownish). The reason for this is that the leaves are lightly bruised to the the oxidation process. Because they are more full bodied than green teas, Oolong teas must not be picked too early or at too tender a stage and they must be processed immediately. Unlike leaves for green tea, those destined to be Oolong are wilted in the direct sun and then shaken in tubular bamboo baskets to bruise the leaf edges. The bruising is what makes the edges oxidize faster than the center. After 15-25 minutes which is dependent upon ambient temperature and humidity levels, the tea is fired locking in the special flavor profile. TEA BY THE SEA CAN SPECIAL ORDER YOUR FAVORITE OOLONG.PLEASE CALL OR EMAIL US.