Just like green teas, oolong teas are plucked, shaped and heated. What makes oolong teas different from green is that they are allowed to oxidize, or turn brown, after they are shaped but before they are heated. The percentage of oxidation ranges from 10% to 85%, which makes this the most difficult tea to make correctly, and requires a Tea Master to supervise the process.
The wide range of oxidation, coupled with the terroir of the tea create an amazing spectrum of flavor profiles in oolongs. The breadth of oolong flavors makes the tasting adventure of this tea type the one that is most like wines, with an almost endless array of possibilities. From light floral, to buttery, to notes of peach, to powerful notes of cinnamon, Oolong teas have a flavor for everybody!