Oolong Tea

While black teas oxidize fully before drying, and green teas are pan-fried, steamed, or roasted to prevent oxidation, oolongs hold a nebulous space between the two. Oolongs encompass all partially-oxidized teas, from barely a touch to just shy of black, and can be prepared via pan-frying or roasting (both very common).

House Oolong - The finest in the house, smooth and buttery   Tieguanyin - A low-oxidized, pan-fired oolong, medium in body   The Moriarty - Roasted Da Hong Pao Chinese Oolong