What is a characteristic feature of Oolong tea?

Oolong tea is distinctively characterized by being partially oxidized, which places it between green (unoxidized) and black tea (fully oxidized) in terms of oxidation levels. This unique oxidation process is what contributes to the tea's complex flavor profile, which can range from floral and fruity to deep and toasty depending on how long the leaves are oxidized.

The partial oxidation allows for a greater variety of taste experiences, making Oolong tea diverse. The leaves undergo a specific process where they are withered, bruised, and then allowed to oxidize to a certain degree before they are heat-treated to stop the oxidation process. This step is crucial, as it enhances the aromatic qualities and the depth of flavor in the tea.

In contrast, fully oxidized teas, such as black tea, lack the nuanced flavors found in Oolong, while unoxidized teas like green tea maintain a more delicate and plant-like taste. Fully fermented is a term that is not typically used in the context of tea oxidation and can be misleading, as fermentation refers to a different process. Understanding these characteristics helps in appreciating the unique attributes of Oolong tea compared to other types.