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
Tea many genetic similarities with Indian Assam type tea (also "C. sinensis" var. "assamica"). Thus, Western Yunnan Assam tea and Indian Assam tea both may have originated from the same parent plant in the area where southwestern China, Indo-Burma, and Tibet meet. However, as the Indian Assam tea shares no haplotypes with Western Yunnan Assam tea, Indian Assam tea is likely to have originated from an independent domestication. Some Indian Assam tea appears to have hybridized with the species "Camellia pubicosta." Assuming a generation of 12 years, Chinese small leaf tea is estimated to have diverged from Assam tea around 22,000