Oolong, sometimes pronounced "wu long" coming from the Chinese "wu"--"black"--and "lung"- dragon--the tea is more commonly termed "oolong." The production of oolong requires that the leaves be processed directly after picking. First the leaves are wilted in the sun for a short period of time. They are placed into baskets and shaken, which bruises the leaves. The juices in the leaves are now exposed to the air, which begins the process of oxidation. The leaves are then spread out to dry, less than 2 hours for Chinese oolongs, longer for Taiwanese oolongs.  The tea is fired, which stops the fermentation process.  Oolong tea is semi-oxidized that means it sits between green and black tea. Tastes varying from light and delicate to floral and full flavoured.