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 taliensis is the tea variety traditionally cultivated in Yunnan. Like "C. sinensis, C. taliensis" contains both theanine and caffeine. "C. talensis" can be easily crossed with "C. sinensis," and the resulting crossbred plants are intermediate between species both morphologically and chemically indicating true hybrids. "Camellia taliensis" is locally used to make white tea, black tea, and pu'er tea. Yue Guang Bai (月光白 "Moonlight White") is a white tea made from the plant. Yunnan pu-erh tea made from "C. taliensis" can command a much higher price than pu'er made from the more common "C. sinensis." Camellia taliensis Camellia taliensis (also Yunnan large