Oolong (Wulong) Tea

Oxidation is stopped somewhere between the standards for green tea and black tea. The processing typically takes two to three days from wilting to drying with a relatively short oxidation period of several hours. In Chinese, semi-oxidized teas are collectively grouped as blue tea(青茶, literally: blue-green tea / “celadon tea”), while the term “oolong” is used specifically as a name for certain semi-oxidized teas. Common wisdom about lightly oxidised teas in Taiwan (a large producer of Oolong) is that too little oxidation upsets the stomach of some consumers. Even so,some producers attempt to minimise oxidation in order to produce a specific taste.