Oolong teas, also spelled Wu Long, are semi-oxidized. The term in Chinese actually means "Black Dragon". Oolong teas have long been cultivated in both mainland China and Taiwan. In general, larger, mature leaves are picked, withered, rolled, oxidized, and then fired. The leaves can be allowed to oxidize between 10% to 80%., thus resulting in infinite aromas and flavors.
Well reputed as de-tox, digestive teas, they have a fairly modest caffeine content.
According to type of infusion and oxidation grade, steep at an average temperature of 80°-90°C.