The name oolong is derived from the Chinese word “wu-lung” meaning black dragon. Oolong teas come primarily from Taiwan (formerly known as Formosa) but China produces some of these teas as well. In Taiwan, there is a tendency toward greener oolongs and lower oxidation, whereas on the Chinese mainland, oolongs are more heavily roasted, darker, and more extensively oxidized. Oolong teas are processed to be full bodied teas and are thus made from larger and more mature leaves. The tea is left out to wither for only two to eight hours, not allowing the tea leaves to become fully oxidized or fermented. Oolong tea is thus referred to as “semi-fermented” tea that releases more caffeine than white and green tea but less caffeine than a fully fermented black tea. Oolong aids in digestion, so is naturally a great tea to drink following a large meal.