烏龍茶 (Black Dragon)

Oolong (Chinese: 烏龍; pinyin: wūlóng) is a traditional Chinese type of tea somewhere in between green and black in oxidation, ranging from 10% to 70% oxidation.^[1] In Chinese tea culture, semi-oxidized oolong teas are collectively grouped as qingcha (青茶, literally: blue-green tea).^[2]

It has a taste more akin to green tea than to black tea: it lacks the rosy, sweet aroma of black tea but it does not have the stridently grassy vegetal notes that typify green tea. The best Oolong has a nuanced flavor profile. It is commonly brewed to be strong, with the bitterness leaving a sweet and pleasant aftertaste. Oolongs produced in the Wuyi Mountains of Fujian Province and in the Central Mountains of Taiwan, are world famous.

Oolong tea leaves are often processed and rolled into long curly leaves or into ball-like form similar to gunpowder tea.^[1] It is commonly served in Chinese restaurants, to accompany dim sum and other Chinese food.