Oolong
Also known as: Wulong
A partially oxidised tea that lies between green and black tea.
Oolong is a partially oxidised tea. The leaves are withered, tossed or shaken so that the cell edges break, then heated and dried after a certain degree of oxidation. The degree of oxidation can vary widely by type.
The flavour spectrum therefore ranges from floral and fresh, similar to green tea, to dark and roasted, closer to black tea. Important growing areas are China's Fujian province and Taiwan. Oolong can often be infused several times.