The temperature for oolong is higher than for other teas. The final product contains less moisture, which enables it to keep longer. Oolong is produced in Fujian, the province of its origin, and some other mainland provinces. There may be some difference among mainland and Taiwanese oolongs is taste and medicinal function, due to different soil, processing, and fermentation time. Oolongs from the mainland are said to have more body, the result of longer oxidation, than those from Taiwan.
Oolong is the tea most often served in Chinese restaurants in the United States and south China.