Oolong (Wulong) teas are semi-oxidized teas, classified Teal (Blue) by Chinese (Chinese: 青茶; qīngchá). They are differently shaped, allowed to oxidize, heated and sometimes roasted. Tastes are very different, due to different processing and shaping methods. Most famous regions are Wuyi Mountains in China and Taiwan, however I like Japanese newest oolong teas. Oolongs can be securely drank even not after a meal, as advised for most other teas.