Oolong

From the Chinese wu-lung, meaning 'black dragon'.

The name given to a type of tea characterised by lighter brews and larger leaf styles. It is traditionally hand rolled and fired in baskets over pits containing red hot charcoal. Originally from China, it is now also produced in Taiwan (Formosa).

Oolong ranges from 10% to 70% oxidation, thus sitting somewhere between green and black in oxidation. It has a taste more similar to green tea than to black tea. It is commonly brewed to be strong, with the bitterness leaving a sweet aftertaste. Oolong is one of the most popular types of teas served in typical Chinese restaurants.