Oolong (pinyin: wūlóng) is a traditional Chinese tea (Camellia sinensis) somewhere between green and black in oxidation. It ranges from 10% to 70% oxidation. It is among the most popular types of teas served in typical Chinese restaurants.
Nutritional value:In Chinese tea culture, semi-oxidised oolong teas are collectively grouped as qīngchá (literally "blue-green tea").Oolong has a taste more akin to green tea than to black tea: it has neither the rosy, sweet aroma of black tea, nor the stridently grassy vegetal notes that typify green tea. It is commonly brewed to be strong, with the bitterness leaving a sweet aftertaste.
Uses:A widely-used ceremonial method of brewing oolongs in Taiwan and China is called gongfucha. This method uses a small brewing 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.