Oolong tea, known in Chinese as 乌龙茶 (wūlóngchá), occupies a unique position among the six classic tea categories due to its semi‑fermented nature, with oxidation levels typically ranging from 20 % to 70 %. This intermediate processing yields a remarkably diverse spectrum of flavors, aromas, and liquor colors that can evoke fresh green notes, rich roasted undertones, or complex fruity‑floral bouquets