Oolong tea requires a longer and more complex process than the other types of tea in order to get the desired result. What characterizes this category the most is the rigorous control of oxidation level the leaves are exposed to. You might hear the term ‘’green oolong’’ which indicates a light oxidation (between 15-45%), where the ‘’dark oolong’’ subcategory indicates a longer oxidation (up to 85%). Bigger, more mature leaves are usually harvested for this type of tea. And after the withering step is completed, many steps follow such as bruising, rolling, heating : which are repeated as many as 60 times in the course of a few days in order to yield a specific result.