This one-day course explores the sensory rich world of some of the rarest teas - Oolongs - focusing on teas from China and Taiwan. The diverse leaf styles and flavor profiles of these teas (open leaf, semi-balled, light oxidation vs darker oxidation, etc), as well as the production methods employed to craft them, will be covered in depth. As with all Level 3 courses, some basic science of what is happening inside the leaf to make these teas unique will be covered. At least a dozen teas will be evaluated, through both standard and more exploratory cupping techniques utilized in origin countries. The focus is on important classics from both countries and discussion on what defines "quality" tea of these types for the U.S. market and abroad.