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 tea start in 2015. The Aboriginal Australians drank an infusion from the plant species leptospermum (a different plant from the tea plant or "camellia sinensis"). Upon discovering Australia, Captain Cook noticed the aboriginal peoples drinking it and called it tea. Today the plant is referred to as the "ti tree". Through colonisation by the British, tea was introduced to Australia. In fact, tea was aboard the First Fleet in 1788. Tea is a large part of modern Australian culture due to its British origins. Australians drink tea and have afternoon tea and morning tea much the way the British do. Additionally,