The key feature that gives this Oolong tea it’s own personality is the long oxidization. Using more time consuming methods this tea produced from the Four Springs Cultivar is given several extra hours to oxidize. This long exposure subtly transforms the floral characteristics and softens the tannins. After the fixing this tea is also given a slightly longer baking than its greener cousins. The longer processing and different market demands make this style harder to find.San Bolin is a little tea village sitting on the edge of the famed Bagua Shan. The local temple has carvings denoting all the steps to tea processing.