These teas are semi fermented as compared to green tea (unfermented) and black tea (fully fermented). Oolongs are easily recognized by the appearance of the leaves which are stout, crinkled and when infused, often tend greenish with reddish edges.
The flavor profiles can vary tremendously according to the tea maker's skills and the soil condition of the tea bushes. After rolling, the tea is allowed to ferment only until the edges of the leafs start to turn brown. The tea is then fired which arrests the fermenting process and captures the interesting character associated with Oolong tea.