Oolong of steeping oolongs in Taiwan and China is called gongfucha. This method uses a small steeping vessel, such as a gaiwan or Yixing clay teapot, with more tea than usual for the amount of water used. Multiple short steeps of 20 seconds to 1 minute are performed; the tea is often served in one- to two-ounce tasting cups. Oolong generally contains caffeine, although the caffeine content in tea will vary based on terroir, when the leaf is plucked, and the production processes. Oolong Oolong (; ) is a traditional semi-oxidized Chinese tea ("Camellia sinensis)" produced through a process including withering
Tea tasting Tea tasting Tea tasting is the process in which a trained taster determines the quality of a particular tea. Due to climatic conditions, topography, manufacturing process, and different clones of the "Camellia sinensis" plant (tea), the final product may have vastly differing flavours and appearance. These differences can be tasted by a trained taster in order to ascertain the quality prior to sale or possibly blending tea. The ISO 3103 standard describes a standardised method for brewing teas in order to make meaningful sensory comparisons between them. It is not a particularly useful standard for many teas, however, requiring a