The degree of oxidation, which is controlled by the length of time between picking and final drying, can range from 8% to 85%[2] depending on the variety and production style.

Oolong is especially popular in southeastern China and among ethnic Chinese in Southeast Asia,[3] as is the Fujian preparation process known as the gongfu tea ceremony.

The Chinese term wulong (oolong) was first used to describe a tea in the 1857 text Miscellaneous Notes on Fujian by Shi Hongbao.

[5][6] The manufacturing of oolong tea involves repeating stages to achieve the desired amount of bruising and browning of leaves.

Withering, rolling, shaping, and firing are similar to the process for black tea, but much more attention to timing and temperature is necessary.

Although the island is not particularly large, it is geographically varied, with high, steep mountains rising abruptly from low-lying coastal plains.

In some mountainous areas, teas have been cultivated at ever higher elevations to produce a unique, sweet taste that fetches a premium price.

One common method is to use a small steeping vessel, such as a gaiwan or Yixing clay teapot, with a higher than usual leaf to water ratio.

Some semi-oxidized oolong teas contain acylated flavonoid tetraglycosides, named teaghrelins due to their ability to bind to ghrelin receptors.