A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Miyazaki prefecture is one of the last places where organic Japanese oolong tea is made by a handful of specialized tea growers.
Unlike in China or Taiwan, the production of oolong tea has been rare in Japan until somewhat recently. Japanese oolongs tend to be more similar to Taiwanese oolongs than Chinese oolongs. The processing method of oolong sits between black and green tea. With their shorter oxidation period, they have a refreshing flavor that is closer to a green tea but still with some of the creamy, deeper elements of a Chinese oolong or even a black tea. Japanese oolongs have a nuanced and complex flavor profile with gentle sweetness and a lingering finish.