10–80% oxidation
Oolong Tea
The widest range of any category — partially oxidized, bruised at the edges then fixed, spanning floral-light to dark-roasted.
How it's processed
- Pluck
- Wither & bruise (repeated tossing)
- Partial oxidation
- Fix
- Roll/roast
Teas to know
- Tie Guan Yin
- Da Hong Pao
- Dong Ding
- Alishan high mountain
How to brew it
90–96°C · multiple short steeps (gongfu style)
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