The best Chinese oolong teas come from the Wuyi Mountains in the Fujian
Province.  This area is regarded as the "birthplace" of oolong tea.  The oolong
process begins similar to black tea, but the leaves are given a much shorter
withering period.  The leaves are given a light roll, and allowed to oxidize only
until the edges start to brown.  The tea is then fired which arrests the oxidization
process and captures the interesting character associated with oolong tea.  Se
Chung Oolong tea has a shorter fermentation time and therefore is categorized
as a "green style" oolong tea.  Se Chung has a green and herbaceous flavor with
fruity characteristics.