Oolong (simplified Chinese: traditional Chinese: ЩЙ; plnyln: w
long) is a traditional Chinese lea (Camellia sinensis) somewhere
between green and black In oxidation. It ranges from 10% to 7056
oxidation. It Is among the most popular types of teas served In
typical Chinese restaurants. In Chinese tea culture,
semi�oxidised oolong teas are collectively grouped as q ngcha
(Chinese: literally "clear tea"). Oolong has a taste more akin
to green tea than to black tea: it does not have either the
rosy, sweet aroma of black tea. or the stridently grassy vegetal
notes that typify green tea. It Is commonly brewed to be strong,
with the bitterness leaving a sweet aftertaste. Several
subvarletles of oolong, including those produced in the Wuyi
Mountains of northern Fujlan and in the central mountains of
Taiwan, are among the most famous Chinese teas. Oolong tea
leaves are processed In two different ways. Some teas are rolled
Into long curly leaves, while some are pressed into a ball�like
form similar to gunpowder tea. Th