Oolong (semi-fermented) tea is processed in a similar fashion to black tea. The freshly plucked leaves are spread out thinly and withered in the sun for about 30 to 40 minutes. The tea is then transferred indoors and withered at room temperature for about 6 to 8 hours, with the leaves being gently stirred by hand every hour or so. Some fermentation begins to take place during this process, and the unique and delightful flavor of Oolong tea begins here. The next step involves pan firing to kill the enzymes and stop any fermentation. After pan firing, the leaves go through four more processes: a) rolling, b) second firing, c) cold rolling, and d) final firing.