Making Tea
Black Tea
Green Tea
Other Teas
Oolongs
Oolong tea is semi oxidised, though the degree of oxidation varies from maker to maker.
Oolongs have extra steps (compared to black and green teas) in the withering stage that help develop its characteristic aroma.
Freshly plucked green leaf is first spread out in the sun for a couple of hours before being transfered to the withering trough inside the factory. During the moisture loss stage the leaf is tossed by hand many times, which causes slight bruising and production of aroma volatiles.
Oolong tea is also often given a final firing at higher temperatures to further develop a typical oolong flavour profile.