Oolong (Chinese traditional: 烏龍, simplified: 乌龙, pinyin: wū lóng, "dark dragon"), or qing cha ("turquoise tea") is a semi-fermented tea, which, according to Chinese classification, occupies an intermediate position between yellow and red.

According to the classification by the degree of fermentation, it is fermented by 50% (at best). During its processing, fermentation is not completed: not the entire leaf is subjected to it, but only its edges and part of the surface. At the same time, the inner layers of the tea leaf retain their inherent structure and are not fermented. Therefore, it is believed that "oolong" combines the properties of both green - a bright aroma, and red - a rich taste. There are two subspecies - closer to green (less fermentation) and closer to red teas (more fermentation), for example Da Hong Pao.

The history of such teas goes back about 300-400 years. This type of tea is used in the ceremony "gong fu cha", which can be translated as "highest tea mastery".

Oolong is brewed with water heated to a temperature of 82-85 degrees.