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
Chinese tea culture Chinese tea culture Chinese tea culture refers to how tea is prepared as well as the occasions when people consume tea in China. Tea culture in China differs from that in European countries like Britain and other Asian countries like Japan, Korea, Vietnam in preparation, taste, and occasion when it is consumed. Tea is still consumed regularly, both on casual and formal occasions. In addition to being a popular beverage, it is used in traditional Chinese medicine as well as in Chinese cuisine. The concept of tea culture is referred to in Chinese as "chayi" ("the art of drinking tea"),