Oolong teas are often referred to as ‘semi fermented’, placing them somewhere between green and black. To produce Oolong, green tea is allowed to partially oxidise by being spread out and allowed to dry in the shade. When the desired degree of oxidisation has been achieved, the leaves are pan fried, as with green tea.
Oolongs are produced almost exclusively in China and Taiwan, the latter being the most highly prized. Oolongs also have the greatest quantity of polyphenols of all teas therefore a long-term popular choice for slimming and aiding weight loss.