Black oolong tea is semi-fermented tea.

Fermentation degree of 20% to 70%, for China's unique tea, is China's six major types of tea in the distinctive tea category. Oolong tea was created around 1725 (during the Yongzheng period of the Qing Dynasty).

Oolong tea is made through the process of picking, withering, greening, killing, twisting and drying. Oolong tea is mainly produced in Fujian (Minbei, Minnan) and Guangdong, Taiwan three provinces. In recent years, Sichuan, Hunan and other provinces also have a small amount of production. Oolong tea is mainly exported to Japan, Southeast Asia, Hong Kong and Macao, in addition to domestic sales in Guangdong, Fujian and other provinces.

Characteristics of tea

Black Oolong Tea, popular in Japan, with a little bit of Oolong Tea mellow flavor, after drinking a light tea aftertaste, but also as a general tea drink. Black oolong tea contains the equivalent of ordinary oolong tea twice the tea polyphenols, can effectively inhibit the stomach and intestines on the absorption of fats and oils, also has a certain effect on weight control.