Oolong is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong productions, especially fine quality ones, involved unique tea plant cultivars that are exclusively used for particular varieties. In terms of degree of fermentation, it can range from 8%[3] to 85%, depending on the variety and production style. The popularity of this tea category is closely tied to tea connoisseurs of south China ,and the tea preparation process that originated from this area: gongfu tea-making, or the gongfu tea infusion approach.
Different varieties of oolong are processed differently, but the leaves are formed into two distinct styles. Some are rolled into long curly leaves, while the others are 'wrap-curled' into small beads each with a tail. The former style is the more traditional of the two.
The name oolong tea comes into the English language from the Chinese name ,meaning "black dragon tea".