Most semifermented teas are called oolongs. China's
oolong teas come mainly from the Fujian Province.
The periods of oxidation during the withering and rolling
procedures are controlled to reduce the effects of fermentation.
As a result most oolongs are lower in caffeine than black teas.
They are fragrant, mildly astringent, and have a fresh, fruity
taste. Pu-Erh, another
semifermented tea is aged in caves in Yunnan Province
Taiwan set out to copy the semifermented
teas of China but in doing so, they created teas that in many
instances were superior to those of China.
