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    Oolong

    Oolong teas fall between un-oxidised green teas and fully
    oxidised black teas. Produced from larger more mature leaves,
    during processing the leaves are shaken and then left several
    times to “bruise” the edges of the leaves. This causes the edges
    of the leaves to take on a brown or red color, while the middle of
    the leaves stays green. The final amount of oxidation depends on
    the desired type of Oolong tea and the skill of the tea maker, and
    can result in an Oolong teas that are lightly fermented like, pale
    delicate tasting green teas, to forms that are almost like fully
    fermented, dark bold flavoured black teas.

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