All tea comes from the plant Camellia Sinensis. The fresh leaves oxidize as they wither in the sun and then in the shade. Lightly tossing or rolling the leaves develops the full character, pan firing seals in the color and flavor, and the final drying ensures that they hold their quality. They can be floral and fruity or woody, deep and complex. Oolong teas have the broadest variety of flavor and character properties. Oolong tea brews from light and fragrant to darker and more full bodied.