Oolong (Wu-long) Tea
Oolong, also known as Wu-long tea, was developed around 400 years ago at Mount Wu Yi Shan in the Fujian Province. It is made by partially oxidizing tea leaves before drying them. It differs from other teas in that black tea leaves are fully oxidized and green teas are not oxidized at all, whereas oolong tea fit somewhere in between and due to this it has its own unique flavor which, unlike black and green tea, contains little to no bitterness.
Oolong tea comes in several varieties including Pouching, which is close to green tea, and Ti Kuan Yin. These different varieties are prized for their rich flavors and aromas, and because of this, the drinking of Oolong tea has developed into almost an art form. For generations now, Chinese people have practiced serving it in very small teapots and drinking it out of small cups, in order to savor it.
Oolong Is Becoming More Readily Available
Making good Oolong tea can be difficult, so it has stayed mainly in China until very recently. It used to be very difficult to find it in stores outside of China except for in some specialty teahouses, but with industrialization, it is now easier to manufacture in large amounts so people the world over enjoy it. I now go to my local Asian grocer to get mine and it is becoming readily available online.
Just like green and black tea, it contains a lot of those healthy antioxidants, which are anti-aging and help fight cancer by neutralizing free radicals. So not only is it good for your well-being, but it also has a very distinct and appealing flavor.