High Altitude Oolongs
The high mountainous terrain and harsh climate make the character of Oolong diverse along with high quality. Predominantly, Oolong producing districts of Nepal are Ilam, Dhankuta, Panchthar, and Kaski. These teas generally reflect the environment and characteristics of the soil. Oolongs from Dhankuta and Kaski are subtle whereas Oolongs from Ilam and Panchthar are stronger due to the distribution of rainfall and variables in sunshine hours.
The small Nepali Tea processors use traditional techniques to progressive techniques. Teas are defined Oolong by its long processing practices-innovations in appearance, the colour of dry leaves as well as the liquor and degree of oxidation. During the Spring and Autumn, Nepali Oolongs may be oxidized to a degree of 10 to 25% while as the summer and monsoon picked Oolong could be oxidized to a degree of 60-85 percentage.