www.tea-diets.com There are many varieties of oolong, one of the most famous of which is harvested in the Wuyi Mountains of the Fujian Province, After the tealeaves are picked they are laid out in the sun for a short period to wilt. They are then placed in baskets and shaken to bruise them (leaves). It is here the process of oxidation begins, when the juices from the leaves are exposed to the air for less than two hours as they are once again spread out to dry. They are then fired to stop the fermenting process. Traditionally, oolong teas are fired in hot woks and then cooled very quickly. To get crisp dry leaves the leaves may need to be fermented again and then fired and cooled.
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