Oolong tea is withered, partially oxidized (fermented) & dried. Oolong tea is generally wilted in direct sunlight (solar withering). The leaves are then shaken in tubular bamboo baskets to to bruise the leaf edges, making the edges oxidize faster than the centre of the leaf. The leaves are shaken and spread out to air-dry several times until the leaf veins become apparent and the surface yellows. The edges become reddish from oxidization while the centre remains green. Fermentation is stopped halfway through by firing.
Oolong tea is withered, partially oxidized (fermented) & dried.