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.
Yellow tea is traditionally only partially fermented, much like Oolong tea. During the production, the tea master instinctively senses the perfect moment to stop the oxidation process. The consumption of this tea has remained a privilege of the Buddhist monks for a long time.