Oolong tea is picked from the Camellia Sinensis plant as are White, Green and Black tea. The difference is this tea is semi-crushed and oxidized so it is a mix between Green and Black tea. Because it is difficult to crush and oxidize the tea to just the right degree, Oolong is often referred to as the “champagne of teas”. The crushing and oxidation process produces Oolongs that are anywhere from lightly crushed (a lower percentage) which produces a greener cup of tea, to heavily crushed (a higher percentage) which produces a blacker cup of tea. Oolongs have historically been known as a weight-loss tea. Oolongs are drank in Asia to follow oily foods or oily meals. It is believed that Oolong helps with the digestion and breakdown of these foods.