Oolong or Wu Long
Both ways are correct when discussing this bulk semi-fermented tea.
Oolong Combining elements of green and black tea processes, Oolong tea is semi-fermented, that is, moisture are kept within the leaves for a longer period of time than the green tea leaves. After wilting, the usually larger, older leaves are carefully rolled around on rattan trays in order to "bruise" their outer edge. The range of oxidation can vary from 8 to 85%, depending on the variety and the desired ending results.
The black outer and green inner parts of the leaf give this tea its characteristic qualities. The flavor is usually a light brown and can sometimes reveal a slight fruity taste. Some high grade Oolong leaves can even be brewed up to 10 times without fading in flavor.
Oolong teas have an expansive flavor palette. Depending upon how they are dried, the flavors arrange from sweet and fruity, a refreshing green aroma, or even a woodys taste.
Most people have tried Oolong tea, but may not know it. If you have ever gone into a Chinese or Japanese restaurant and a pot of tea was severed, it was most likely Oolong tea. A mild enjoyable tea, which is known to benefit digestion. It calms the stomach when drank hot.
Brewing Tea the Proper Way. Easy to do, but certain steps can't be left out or the bulk oolong tea will be "dull".
Herbal Teas: (Infusions)
STEP 1: Start with cold water.
STEP 2: Preheat your teapot: Simply boil enough water to fill the teapot one and one half time. Pour the hot water into the teapot, swish it about. This will heat the teapot up. Then pour the used water out. Many people do not do this. Without doing this step your tea becomes luke warm quickly.
STEP 3: Measure into the teapot 1 tsp. of loose tea for every cup you plan to pour, plus one for the pot. Trust me on this, it will make a difference.
STEP 4: For black teas, bring the water to a full boil. Remove the teakettle from the heat as soon as the water begins to boil. Boiling all the oxygen out of the water will flatten the tea's flavor.
STEP 5: For more delicate green teas, remove the teakettle from the heat before the water begins boiling, at 165-170 degrees F (74-77 degrees C). Or you can add 1 part cold water to 4 parts boiling water to cool it to the ideal temperature range.
STEP 6: Before steeping, pour a small amount of the hot water over the tea leaves, to allow them to bloom, or open up, and release some of their bitter tannins. Drain immediately.
STEP 7: Fill the pot with the boiling water. Keep the spout of the kettle close to the teapot, so the water does not cool as you pour it in. Cover the teapot and leave the tea to brew. In general, black teas are best brewed for 4 to 5 minutes; green teas should brew for no more than 3 minutes.
STEP 8: When the tea is ready pour. Avoid keeping leave in contact with the hot water. Over-brewed tea will become better, and unpleasant.