Similar to white teas, oolong teas are primarily produced in the Fujian province of China, especially in the Wuyi Mountains. They are also grown on Taiwanese mountainsides. Similar to black teas, oolong teas are oxidized, but only partially and not fully. Oolong tea is sometimes referred to as "orange tea", but this is less common.
Two types of Oolong tea include Da Hong Pao (Fujian province, China) and Tie Guan Yin (Fujian province, China).
Oolong tea goes through one of the more rigorous processes. It is plucked, and then withered. The leaves are then shaken or "rattled" in order to bruise the leaves and destroy their cell walls. This aids in flavor release when it is oxidized. The oxidation process will go on for several hours and stop when the tea master has decided that the tea has reached the appropriate oxidation level. The leaves are fired in order to prevent further oxidation, and are rolled then fired for a second time. Oolong teas with lighter oxidation levels are shaped into smaller pellets that are typically shiny and dark green while oolong teas with higher oxidation levels are twisted into long and dark leaves.