The name oolong literally translates as "Black Dragon" and is very popular in China. Oolong refers to partly oxidized leaves, combining the taste and colour qualities of black and green tea.

Oolong teas are consumed without milk or sugar and are extremely flavorful and highly aromatic.

  The elegant tea is sometimes known as the "champagne of teas". Originally grown in the Fukien province of China, it was first imported to England in 1869 by John Dodd. Today, the highest grade Oolongs (Formosa Oolongs) are grown in Taiwan. A cross between green and black teas, it is fermented to achieve a delicious fruity taste that makes milk, lemon, and sugar unthinkable. With such clarity, it is perfect for afternoon use with such tea fare as cucumber sandwiches and madelaines.

Formosa Oolong (Taiwan):

Formosa oolongs, grown in Taiwan, have a long-standing reputation as the finest oolongs available. They are called the "Champagne of Teas," and rightly so in most cases. There are many varieties.
Most that are commercially available in the West are not labeled with varietal or place names; the label usually just informs you that it is Formosa oolong and gives its grade. Note (see above, 1.5.1) that oolong is graded according to quality, not just leaf size.

Ti Kuan Yin (or Tai Guanyin) (Mainland China):

If of good quality, this is a truly magnificent oolong, as good as many Formosa Oolongs. Its color ranges from pinkish to gold, and its peachy flavor is strong and rich. Retail price ranges from US$20/pound to a jaw-dropping US$200/pound.

Ti Kwan Yin
A "greener" oolong tea with an exotic flavor; floral, herbal and nutty, with an undercurrent of fruit.

Ti Kwan Yin translates as “Iron Goddess of Mercy,” and is the most famous oolong tea produced in mainland China's Fujian province. The bushes grown for producing this tea are special varietals unique to this province, where hundreds of small tea farmers dot the mountainous terrain. Ti Kwan Yin is a “greener” style of oolong than the Formosa teas, with perhaps half the degree of leaf oxidation, and a flavor that tends much more toward the vegetal. The aroma of this tea can be very complex, with hints of orchid, herbs, nuts, melon and even candle wax commonly made reference to by tea tasters. Ti Kwan Yin is easily recognized by its dark green color, large leaves, and unique crumpled appearance.

Pu-erh (China):
Pu-erh is an unusual large-leafed oolong with a characteristic earthy flavor. The color is very dark, almost red. It is marketed in bulk as Pu-erh or shaped into cakes as Pu'er Cake Tea. Some varieties are cultivated to develop a thin layer of mold on the leaves. (Although this is unusual for most tea, skittish Western tea drinkers ought to keep in mind that mold is also a key ingredient in widely consumed Western products such as cheese.) In some Chinese dialects, this tea's name is pronounced 'po lay'.

Pu-erh is renowned for its alleged medicinal effects on the digestive tract. Some Chinese, in fact, drink it only as medicine. In any case, it is an acquired taste. The term 'earthy' applies almost literally, as some pu-erh tastes remarkably like dirt. This is not a criticism, but novices should taste the tea before buying it.

Black Dragon:

Delicate, fruity tasting tea, Black Dragon is light-coloured oolong tea heralding from China and Taiwan.