Oolong Oolong Oolong (; ) is a traditional semi-oxidized Chinese tea ("Camellia sinensis)" produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8–85%, depending on the variety and production style. Oolong is especially popular in south China and among Chinese expatriates in Southeast Asia, as is the Fujian preparation process known as the Gongfu tea
Black tea tea is a blend of two or more black teas of the leaves and buds of "Camellia sinensis" that contain at least 30 percent water-soluble extractive, with 4 to 7 percent ash. Unblended black tea contains at least 25 percent water-soluble extractive, with 4 to 7 percent ash. Packaging of black tea is based on the packaging guidelines from the country of origin. Generally, unblended black teas are named after the region in which they are produced. Often, different regions are known for producing teas with characteristic flavors. Black tea is often blended and mixed with various other plants in