/ck/ - Food & Cooking

>>13686418
That's exactly what it is. If it's not oxidized at all, it's green tea, if it's fully oxidized, it's black tea; anything in between is oolong. There's very lightly oxidized oolong (5-10%) called pouchong, and at the other end, you have Wuyi oolongs that are almost as oxidized as black tea.