Oolong

Wulong—tea refers to partially oxidized tea. In China, it is often called "blue-green tea" due to the color of the leaves. The oxidation process is halted before it reaches completion, unlike with black tea. Wulong is produced primarily in China and Taiwan and is a central part of Chinese tea tradition. The characteristics of wulong tea are influenced by factors such as the growing and production region, the tea bush cultivar, the type of leaf, the time of picking, the degree of oxidation, the roasting process, and the methods used for rolling and shaping the leaves. Traditionally, wulong teas are broadly categorized into lightly oxidized Chinese-style teas and more heavily oxidized—approximately 60–70%—Taiwanese-style teas.