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 var. "sinensis") may have originated in southern China possibly with hybridization of unknown wild tea relatives. However, since there are no known wild populations of this tea, the precise location of its origin is speculative. Given their genetic differences forming distinct clades, Chinese Assam type tea ("C. sinensis" var. "assamica") may have two different parentages – one being found in southern Yunnan (Xishuangbanna, Pu'er City) and the other in western Yunnan (Lincang, Baoshan). Many types of Southern Yunnan assam tea have been hybridized with the closely related species "Camellia taliensis." Unlike Southern Yunnan Assam tea, Western Yunnan Assam tea shares