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
History of Chinese cuisine during the reign of Harsha (r. 606–647) over North India, Indian envoys to Tang China brought two makers of sugar who successfully taught the Chinese how to cultivate sugarcane. Cotton also came from India as a finished product from Bengal, although it was during the Tang that the Chinese began to grow and process cotton, and by the Yuan Dynasty it became the prime textile fabric in China. During the earlier Southern and Northern Dynasties (420–589), and perhaps even earlier, the drinking of tea became popular in southern China. (Tea comes from the leaf buds of "Camellia sinensis", native to