A tea with a thin liquor and a bakey but somewhat sweet fruity character. Infusion: Tending black (noting the longer fermentation time for this type of oolong). In Taiwan, producing oolong tea involves highly specialized skills in the control of the withering, oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma, flavor, color and finish. Some of the best oolongs come from Taiwan (Formosa) where the character of short-fired oolongs has been described as peach like with a refreshing fruity herbaceous character whereas long-fired oolongs take on bakey notes with rich amber liquids.