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
Kangra tea Kangra tea Kangra tea is a tea from the Kangra district in Himachal Pradesh, India. Both black tea and green tea have been produced in the Kangra Valley since the mid-19th century. Kangra tea was given the Geographical Indication status in 2005. Tea was first grown in the Kangra region in the mid-19th century. After a feasibility survey in 1848 showed the area of being suitable for tea plantation, a Chinese variety of "Camellia sinensis" was planted across the region. The production turned out to be successful in Palampur and Dharamshala, despite failing in other locations. By the 1880s, the