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
Taiwanese tea Taiwan Tea TTES #18 is a cultivar developed by the Taiwan Tea Research and Experiment Station during the 1990s. The now popular tea is a hybrid of "Camellia sinensis" v. assamica and a native variety ("Camellia sinensis forma formosensis"), and is said to have notes of Honey, cinnamon, and mint. The tea's natural sweetness is a result of the fostered relationship with insects. The native Leafhopper (Jacobiasca formosana) spends its time throughout the growing season laying eggs and biting the tea plant, which causes the plant to produce two compounds, monoterpene diol and hotrienol. This defense mechanism, intended to attract