Oolong — tea catalogue
qīng chá
Oolong processing alternates withering, shaking or turning, and resting to manage leaf oxidation. The leaves are then heated, shaped and dried; further roasting is important for some styles. Oxidation and roasting levels vary widely, giving fresh floral teas as well as fruity, honeyed or woody ones. Compare individual styles rather than treating one oolong as representative of them all.