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 Asia, but it is today cultivated across the world in tropical and subtropical regions. Camellia sinensis is an evergreen shrub or small tree that is usually trimmed to below when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, in diameter, with 7 to 8 petals. The seeds of "Camellia sinensis" and "Camellia oleifera" can be pressed to yield tea oil, a sweetish seasoning and cooking oil that should not be confused with tea tree oil, an essential oil that is used for medical and cosmetic purposes, and originates from the leaves of a different plant.