Also known as “Wulong” or “Wu Long”, oolong processing is probably the most difficult. Because this type of tea includes so many styles of teas from lightly oxidized to heavily oxidized (ranging from 6 to 60%), it’s hard to generalize the processing. The leaves are only partially oxidized which is a complex and time-consuming method. The freshly plucked leaves are first withered outside for a designated time period then brought inside to wither longer at room temperature. The leaves are stirred or shaken to start the oxidation process multiple times. Pan firing and air drying are used to reduce the moisture content in the leaf. Careful bruising during rolling and shaping fosters complex flavor and aroma compounds.