Oolong Tea Oolong tea is a semi-fermented tea. Its secret lies in terminating the fermentation process when the leaf core is still unfermented and the leave edge is fully fermented. The exact timing for the tea master to interrupt the fermentation process depends on which kind of oolong is to be produced. Thus there are oolong teas with apparently green leaves and other with reddish-brown leaves. Production steps a) Picking of fresh leaves b) Withering c) Cooling of leaves for about 30 min inside the production hall d) Bruising and tearing of leaf edges with a simultaneous supply of air (hot or cold, depending on the outside temperature) in order to start the fermentation/oxidation process. e) Oxidation with dry heat for 3-5 min at a temperature in excess of 250°C f) Rolling, c. 15 min g) First drying cycle, lasting about 17 min at a temperature of 150°C-160°C h) Shaping i) Second drying cycle, lasting about 30 min at a temperature of 130°C-140°C j) Sifting and sorting into various leaf grades and qualities in a series of processing steps k) Removal of stalks by hand l) If required, another heating cycle with dry heat. m) Packaging