Oolong occupies the technical space between Green and Black tea. While traditional Green tea is 0% oxidized, Oolong is partially oxidized (typically 15%–30% for “Green Oolongs”) and then “fixed” to stop the process.
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Contrary to the name, “Orange” refers to the historical Dutch House of Orange-Nassau (signifying royalty/quality), not the color or flavor. OP is the foundational grade for high-quality, whole-leaf tea.
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Pekoe (pronounced pek-ho) typically refers to the young leaves and the unopened bud. In the Vietnamese green tea context, Pekoe is often processed into a shorter, “curly” shape.
