Specially selected varieties are used for Oolong tea, which give the tea its specific floral, nutty taste after the special processing: semi-oxidation.
For the production of oolong tea, a slightly older leaf is used that has fully grown.
The production process is similar to that of black tea, but the fermentation phase is shorter. After picking, the leaves are spread out in flat bamboo baskets and wilted in the sun (allowing the plant to become limp due to dehydration). After half an hour to an hour, the leaf is further thinned at room temperature.
This gives the oolong tea a taste that is in between a black tea and a green tea.