Translated into English as ‘Black Dragon’ this tea hails from the south east coastal region of Fujian. An area of very mountainous terrain at high altitude, with regular mists. The climate is subtropical with wet and dry seasons, but some rainfall all year. Oolong teas are processed in a traditional way in China and are characteristically only partially oxidised. This means they are allowed to only half ferment before they are heated, placing Oolong between green and black teas in terms of its processing. This dark, curled-leaf Oolong is withered in the sun outdoors before bringing indoors and laying on bamboo baskets, thus allowing oxidation to start. At approximately 70% oxidation the leaves are turned in a hot panning machine to stop further oxidation then dried in hot ovens.