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A huge variety of oolongs according to the degree of fermentation is divided into two subcategories. The first is a weakly fermented or light oolong. The leaf of light oolong is green in different shades and is twisted in the form of a sphere or hemisphere. They are mainly produced in the south of Fujian Province (Te Guan Yin, Mao Xie, Huang Jin Gui) and on the island of Taiwan (Dong Ding, AliShan, Jin Xuan). The taste of light oolongs is soft, fresh, with notes of fruits and flowers.
The second is highly fermented or dark oolong. Dark oolongs have a leaf with a longitudinal twist, dark in different shades. The taste is rich in semitones from fruit and berry to floral and honey with baked notes and notes of spices. The main region is the North of Fujian Province, where Da Hong Pao, Fo Shou, Shui Xian, Zhou Gui are produced, and Guangdong Province, whose branded varieties are recognized as Mi Lan Xiang Dan Tsun, Ya Shi Xiang Dian Tsun and Song Zhong Dancong.