Oolong tea is generally described as being semi-oxidized. Primarily manufactured in China and Taiwan, it represents only two percent of the world’s tea production. Often called Formosa, it is processed immediately after plucking. The leaves are first wilted in direct sunlight, then shaken after plucking. The leaves are first wilted in direct sunlight, then shaken in bamboo baskets to lightly bruise the edges of the leaves.

For the next 1 ½ to 2 hours, the tea is vacillated between being shaken and spread out to dry, until the leaves are slightly yellow. In order to halt the oxidation, the leaves are pan-fried, resulting in 10-50% oxidation. The flavor of Formosa Oolong can be described as fragrant, and distinctly sweet, with a soft roasted quality, contrasted by notes of orchid and ripe fruit. The Chinese Oolong undergoes a longer processing, which results in 60-80 percent oxidation, giving it a richer darker liquor.