Oolongs stand between green and black teas and lean towards one or the other depending on their degree of oxidation. Thus, Oolongs may be green, oxidized from 10 to 30% and featuring floral aromas sometimes with honeyed tones and at other times with buttery tones; but they can also be black, oxidized up to 70% and with a woodier note, sometimes fruity and slightly sweet. Some oolongs are also roasted and will than presente soothing and rustic notes of chocolate, wild honey and roasted hazelnuts.

Most Oolong leaves come “wrap-curled” into small beads although some come in a twisted shape. Oolongs will also be found aged and vintage because some can be preserved for a very long time, often through successive curing.

Processed differently depending of the desired final result, it is the type of tea that offers the greatest range of possible aromas. Typically composed of larger leaves, Oolongs are less caffeinated than their green and black counterparts.