Oolong(Wulong) is a traditional Chinese tea (Camellia sinensis) somewhere between green and black in oxidation. It ranges from 10% to 70% oxidation. It is among the most popular types of teas served in typical Chinese restaurants.
Oolong has a taste more akin to green tea than to black tea: it lacks the rosy, sweet aroma of black tea but it likewise does not have the stridently grassy vegetal notes that typify green tea. It is commonly brewed to be strong, with the bitterness leaving a sweet aftertaste. Several sub-varieties of Oolong, including those produced in the Wuyi Mountains of northern Fujian 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.
The liquor can range from a greenish yellow to a golden brown. Oolong teas are prized for their complex aromas and taste. Greener Oolong teas offer more floral attributes and darker oolong often reveal slight fruity characteristics. It is said that the true tea connoisseur will eventually find Oolong teas to be their favorite.