Oolong Tea

Two categories of Oolong are commonly contrasted: lightly oxidized teas (10%-15% oxidation), prepared according to a method known as Chinese; and others, whose oxidation is much more important (60%-70%), worked according to a method that would have developed more specifically in Taiwan. In fact, the preparation of semi-oxidized teas is a much less compartmentalized field: each plantation has its own recipes and produces teas whose degree of oxidation does not necessarily correspond to these two categories.