Which type of tea is partially oxidized?

Oolong is the type of tea that is partially oxidized.

Oolong is made from the leaves of Camellia sinensis, the same plant used for green, white, and black tea. After picking, the leaves are withered and allowed to oxidize for a controlled period before being heated, rolled, twisted, or otherwise shaped. This places oolong between minimally oxidized green tea and more heavily oxidized black tea, although the category covers a remarkably broad range.

Reported oxidation levels for oolong can range from about 8% to 85%, depending on the cultivar, region, and production method. Some oolongs taste green, floral, and fresh; others are roasted, woody, fruity, or honey-like. The leaves may be rolled into long curls or compressed into bead-like shapes.

Oolong is strongly associated with southeastern China and Taiwan. Famous styles include Wuyi oolong from the Wuyi Mountains and several Taiwanese varieties. “Partially oxidized” is more accurate than saying oolong is simply halfway between green and black tea: oxidation is only one part of processing, and different oolongs can taste dramatically different.