Loose leaf oolong is a tradtional Chinese tea. It is made by withering, oxidizing, rolling and shaping the tea leaves. Addationally, oolong undergoes roasting and baking, an exclusive step which differentiates it from other loose leaf teas, and is considered the masterful component in making this tea. The range of oxidation that loose leaf oolong tea is subjected to depends on the variety being produced. Varying degrees of oxidation deliver wider flavor ranges, from sweet and fruity with notes of honey, to rich and woody with roasted aromas, or green and crisp, with flowery aromas. Oolong tea has chinese origin, meaning "black dragon tea". In Chinese, oolong teas are also referred to as quincha, meaning "dark green teas".