A woody astringency and the nuance of fresh peaches distinguish the remarkable aroma and flavor of this tea. Oolong is only partially oxidized after the fresh leaves are plucked and withered. Before the leaves are fully cured, a quick drying preserves the flavor and aroma of the green leaf and combines them with black tea characteristics that arise from the partial curing. Oolong has slightly less caffeine levels than black tea, but slightly more than green teas.