In [[Chinese tea culture]], semi-oxidised oolong teas are collectively grouped as ''qīngchá''. The taste of oolong ranges hugely amongst various subvarieties <ref>The Tea Guardian [http://teaguardian.com/Tea_Varieties/oolong_phx_classic.html phoenix oolong, classic styles]</ref>. It can be sweet and fruity with honey aromas or woody and thick with roasted aromas <ref>The Tea Guardian [http://teaguardian.com/Tea_Varieties/oolong_anxi_charcoal_tieguanyin.html anxi oolong: charcoal style tieguanyin]</ref>, or green and fresh with bouquet aromas, all depending on the horticulture and style of production. Several subvarieties of oolong, including those produced in the [[Wuyi Mountains]] of northern [[Fujian Province|Fujian]], such as [[Da Hong Pao]], are among the most famous Chinese teas. | In [[Chinese tea culture]], semi-oxidised oolong teas are collectively grouped as ''qīngchá''. The taste of oolong ranges hugely amongst various subvarieties <ref>The Tea Guardian [http://teaguardian.com/Tea_Varieties/oolong_phx_classic.html phoenix oolong, classic styles]</ref>. It can be sweet and fruity with honey aromas or woody and thick with roasted aromas <ref>The Tea Guardian [http://teaguardian.com/Tea_Varieties/oolong_anxi_charcoal_tieguanyin.html anxi oolong: charcoal style tieguanyin]</ref>, or green and fresh with bouquet aromas, all depending on the horticulture and style of production. Several subvarieties of oolong, including those produced in the [[Wuyi Mountains]] of northern [[Fujian Province|Fujian]], such as [[Da Hong Pao]], are among the most famous Chinese teas. |