Oolong
Tea between green and black: the leaves are only partly oxidised, anywhere from about 8 to 85 percent. They are withered, turned and bruised, then heated to stop the oxidation, and rolled either into long twisted leaves or small balls. The name means "black dragon", after the dark, long, curly leaves.
Taste
From light and floral to dark and roasted, depending on oxidation and roast
How to brew
Often brewed gongfu-style: plenty of leaves in a small teapot or gaiwan, and many short infusions.
Cultural background
The main regions are Fujian, with the Wuyi Mountains and Anxi, Guangdong with its Phoenix teas, and Taiwan, where tea growing began in the 18th century.
Where to drink it
No places on the map yet.
See also
Sources
For everything above except our personal notes.