The processing of Oolong Teas, or Qing Cha, can vary widely. This category bridges the gap between white and black teas and oxidation can range from 15% to 70%. Fresh leaves may be roasted over open fire, tumble dried to bring out floral qualities, or baked in bamboo baskets. This, combined with the varied oxidation levels, gives each tea a unique character often comprised of some of the following elements: floral, fruity, vegetal, roasty, caramel. We carry two main types of Oolong teas, rolled and strip-style. Rolled oolongs unfurl slowly over several steepings, causing the flavor to evolve as the water reaches different parts of the leaf. Strip-style leaves begin more boldly and mellow consistently over each steeping.