The making of oolong tea is regarded as a precious art that requires years of training. From the nursing of a seedling to planting, to nourishing the bushes, to properly selecting the best time to pluck the leaves, the husbandry of the tea farmer is a legacy passed down from many generations. Oolong means semi fermented, it can sometimes be called a semi-green tea. After rolling, the tea is allowed to ferment only until the edges of the leaves start to turn brown. The tea is then fired which arrests the fermenting process and captures the interesting character associated with oolong tea. As a result oolong combines the benefits of both green and black tea!