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Oolong tea undergoes partial oxidation according to tradition which dates back 300 years. The Chinese and Taiwanese produce this tea in two different varieties. Oolong teas that undergo 10-30% oxidation produce a cup that is slightly sweet and floral that is similar to green tea, like our Ti Kuan Yin. Oolong teas that undergo 40-70% oxidation produce a cup that is woody and slightly fruity and generally tends to taste closer to a black tea, like our Formosa Oolong. Oolong tea goes through several stages of processing: picking, withering, oxidation, heating, rolling, and then drying and firing. The rolled leaves that oolong teas are comprised of make them great for multiple infusions.
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