Oolong (English) or Wu Long (Chinese pinyin translation) tea is a partially oxidized tea and has flavor characteristics of both green and black teas. The fresh leaves are withered for one to two days and the leaves are then rolled to release enzymes (needed for the next step). Then the tea leaves are allowed to oxidize, although for a shorter period than for black tea, and the process is stopped before it is completed. The tea is fired (heated) to prevent further oxidation and to dry the tea. Oolong teas can vary significantly in flavor depending on when the oxidization process is interrupted having more of a green tea character if interrupted early in the process and more black tea character the longer oxidation continues.