Oolong tea

Oolong is partially oxidized — between green and black tea — but it isn't high in histamine; processing mainly changes color and flavor.

• Processing and sensitivity — partial oxidation can slightly affect oolong's biogenic amine profile, but levels are usually low; most reactions to oolong are more likely driven by caffeine, tannins, or individual sensitivity than the amines themselves

• Caffeine factor — oolong contains caffeine, which can raise adrenaline and produce flushing or jitteriness that mimics histamine reactions; the caffeine content typically falls between green and black tea

If you enjoy the flavor profile but want fewer variables, a lightly oxidized oolong (greener style) tends to be closer to green tea in its profile.