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.
Yellow tea is traditionally only half or partially fermented, comparable to Oolong tea. During the production, the tea master must apply some instinctive feel in order to stop the oxidation process exactly in the right moment. Due to its stimulating effect and its many pleasant qualities, consumption of this tea remained a privilege of the Buddhist monks for a long time.