Oolongs sit between green and black teas on the processing spectrum. Fresh leaves are tossed, rolled, and shaken to partially bruise and start the oxidation. The tea master carefully watches the browning develop as the leaf processes and stops it with a heating process at exactly the right moment to deliver the desired flavor profile. Depending on the tea, this could be anywhere from 10% oxidation to 80% oxidation. This diverse category of tea delivers flavor profiles that range from light and floral to creamy and roasted.
