After plucking, this tea is wilted in direct sunlight and is then shaken in bamboo baskets to lightly bruise the leaf. The chemicals in the leaf react with the air, producing a reddish leaf color. After a desired amount of time, the leaf is fired and the oxidation process is halted, thus making this a “semi-oxidized” tea. Oolong tea is primarily grown in China and Taiwan (Formosa). Most oolong teas produced in Chinese plantations are oxidized for a shorter period of time and are therefore lighter in taste and appearance than oolong teas produced in Taiwan, where oxidation levels are traditionally higher. China oolong teas have a curled leaf with brown and green overtones, whereas the higher oxidized Formosa oolongs appear brown in color.