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
Camellia sinensis The leaves are long and broad. Fresh leaves contain about 4% caffeine, as well as related compounds including theobromine. The young, light green leaves are preferably harvested for tea production; they have short white hairs on the underside. Older leaves are deeper green. Different leaf ages produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This hand picking is repeated every one to two weeks. In 2017 Chinese scientists sequenced the genome of "Camellia sinensis var. assamica ." It contains about three billion base