Where does this come from, and can I check it?

Leaf makers stop the browning partway, leaving a range from green to dark. The figure is taken from Royal Botanic Gardens Kew, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.

Is this really a food fact?

Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.

What else can I read about it?

The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.

Mondo Knows Facts

Oolong is tea that is partly oxidised

Leaf makers stop the browning partway, leaving a range from green to dark Tea makers bruise the leaves to start oxidation, then halt it by heating when the desired level is reached. Oolong covers the middle ground, from lightly oxidised leaves that taste floral to dark twisted leaves with deeper roasted notes. The same leaf can be pushed either way, which is why oolong is a method as much as a product. It sits in Mondo's food collection, one of 200 facts that each trace back to the reference below.

Where this comes from

Royal Botanic Gardens Kew

Facts that can change over time are reviewed and updated. If something here looks wrong, Mondo would rather know than be confidently incorrect.

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World Cultures trivia

More facts like this

Leaf oxidation levels define major tea categoriesBlack green and oolong teas come from the same plant species processed differently Assam tea comes from a larger leaf varietyCamellia sinensis var. assamica grows tall with broad leaves suited to strong tea Tea grades describe leaf size not qualityTerms like orange pekoe and fannings refer to how the leaf was sorted Water temperature changes how much tannin tea releasesBoiling water extracts more astringency than water below the boil Matcha is shaded before the leaves are pickedWeeks under cover raise chlorophyll and theanine, deepening colour and savour Tea was first brewed in ChinaLeaves from the southwest were steeped as a medicine before a drink

Tags: tea, oolong, oxidation

Oolong is tea that is partly oxidised: the short answers

Where does this come from, and can I check it?: Leaf makers stop the browning partway, leaving a range from green to dark. The figure is taken from Royal Botanic Gardens Kew, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?: Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?: The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.