With an oxidation range of 10% - 80%, Oolong is often described as being "between" Green and Black teas. However, Oolong's processing methods make its taste very different from that of both black and green teas.  

Oolong tea is the most difficult and time consuming tea to produce. Once harvested, tea leaves are withered. The next steps include bruising, stopping oxidization, rolling and roasting. The tea is withered, rolled, oxidized, rolled again, bruised.  The withering and rolling process can happen up to 100 times.

Brewing oolong tea can be done using the traditional method (gong fu) using a yixing or gaiwan or according to the Western method using a standard tea cup or mug. Oolong Teas tolerate multiple infusions. Meaning that each serving can be resteeped 3-4.