All tea—black, green and oolong—starts out from the identical Camellia sinensis tea plant. Another story tells a story of a tea farmer named Wu Liang (later shortened to Wulong) who discovered the oolong type of tea by accident. The farmer was distracted after a long day of tea picking and upon returning to his withering tea leaves he found they had already began to oxidize. No matter which story you consider, it is true that the most well-known Chinese oolongs are grown in excessive mountainous regions over rocky terrain and in cool climate. oolong tea flavor is the unique geography and harsh environment that offers these oolongs the wealthy taste they're well-known for. Oolong tea’s polyphenols activate an enzyme that breaks down triglycerides, a type of fats in your blood.