"The champagne of teas," oolongs are considered to be among the finest – and therefore most expensive - teas in the world. Most oolongs hail from Taiwan; but also referred to as pouchongs. Oolong tea is "semi-fermented," meaning that it goes through a short period of oxidation (fermentation) that turns the leaves from green to red-brown. The liquor is pale yellow, with a floral, fruity quality and a hint of smoke. Due to the delicacy of the flavor, connoisseurs prefer drinking it without milk, sugar or lemon.