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
Camellia sinensis popular teas. "C. sinensis" var. "waldenae" was considered a different species, "Camellia waldenae" by SY Hu, but it was later identified as a variety of "C. sinensis". This variety is commonly called Waldenae Camellia. It is seen on Sunset Peak and Tai Mo Shan in Hong Kong. It is also distributed in Guangxi province, China. Three main kinds of tea are produced in India: Tea leaves are eaten by some herbivores, like the caterpillars of the willow beauty ("Peribatodes rhomboidaria"), a geometer moth. Although health benefits have been assumed throughout the history of using "Camellia sinensis" as a common beverage,