How does oolong tea taste? Milk oolong tea (oolong): useful and harmful properties
Many people know Chinese oolong tea, in another way - oolong tea. This type of tea is very different from green, and from red, and from black teas. Oolong tea is an elite turquoise type of tea, therefore the benefits of drinking it are special.
Oolong tea is especially beneficial in the fight against sad and depressive conditions.
Oolong tea significantly improves the figure of people who use it, helps to lose weight, and also contains a huge amount of vitamins and microelements useful for the body. Oolong tea is said to have over 400 health-promoting minerals!
Alas, there are conditions and diseases in which the consumption of oolong tea can be harmful to health.
But, fortunately, there are few contraindications. So, for most tea lovers, oolong is only beneficial.
1. Oolong tea is high in caffeine.
More than regular teas. Thanks to this, oolong tea is an excellent antidepressant. With its use, brain activity is activated, a surge of vigor is felt, and mood improves.
2. The beneficial effect of the oolong tea component on the walls of blood vessels has been noted.
And the elasticity of the walls of blood vessels is the prevention of atherosclerosis.
3. Oolong tea has a positive effect on the condition of the spleen,
and also activates the processes of hematopoiesis in the body.
4. Oolong tea contains a very large amount useful vitamins and minerals.
Judge for yourself, the vitamins alone in oolong tea (oolong) contains a substantial set: vitamins of group B1, B3, B6, B12, vitamins C, E, D, K.
And there are even more trace elements in oolong tea: calcium, potassium, phosphorus, zinc, selenium, manganese, iron, magnesium, iodine and others.
Due to this presence of nutrients, oolong tea is an excellent remedy for enhancing immunity. It can also be used as a preventive measure during the cold season.
5. Oolong tea is a real natural antioxidant.
By using this tea as a drink, we help the body fight free radicals inside the cells. Cells begin to renew themselves more actively, helping the body to maintain its youth longer.
6. Oolong tea contains flavonoids that stimulate metabolic processes.
Those. By drinking oolong tea, we speed up our metabolism.
7. There is evidence that oolong tea helps lower blood sugar levels and is also a protective agent against the development of cancer cells within the body.
Of course, oolong tea cannot be called a cure for diabetes or cancer.
But the fact that it helps the body in the prevention of such serious diseases is the basis for its regular use as a drink.
8. Oolong tea helps to improve digestion.
And besides, oolong (oolong), oddly enough, helps to remove excess fluid from the body, and not to accumulate it. This is also one of the reasons why oolong tea has proven itself very well as a weight loss aid.
Slimming oolong tea
Oolong tea promotes the activation of weight loss processes
... First of all, the effectiveness of losing weight when drinking oolong tea is achieved by its ability to activate the release of fatty acids from fat depots.
Getting into the bloodstream fatty acid(with a lack of energy from the diet) are effectively used by the body for energy needs. Simply put, they burn out.
Unfortunately, without correcting the calorie content of the diet, the effect of drinking oolong tea for weight loss will be low.
The harm of oolong tea
1. Because oolong tea slightly increases blood pressure, it should not be used by people with hypertension.
2. Also due to its high caffeine content, oolong tea not recommended for use by people with diseases of the cardiovascular system.
An increase in blood flow velocity can lead to undesirable health effects.
3. Do not consume oolong tea before bed.
Most likely, insomnia is guaranteed.
4. People suffering from urolithiasis are advised to exclude oolong tea from consumption,
since it can cause stones to move. On the other hand, the effect of such tea on the very formation of kidney stones has not been noticed.
5. When pregnant, you should limit your oolong intake due to its high caffeine content.
This can negatively affect the formation of the fetus. In any case, it is advisable to consult a doctor before drinking oolong tea while carrying a baby.
What is oolong tea (oolong)
According to the method of processing, oolong tea (oolong) does not belong to either green or red tea varieties.
Green tea considered an unfermented tea. When preparing green tea, the tea leaf is specially preheated, which prevents its fermentation. Thanks to this action, green tea retains all the original beneficial substances of the tea leaf.
Red tea, unlike green tea, is fermented prior to heating. Due to this processing, red tea loses many beneficial substances (for example, potassium, phosphorus, partly vitamin C), but also gains the ability to stimulate the flow of oxygen to the brain due to the action of the invigorating substance theine.
Oolong tea (oolong) does not apply to any green teas, nor to red in the way of processing. When processing oolong tea, only the edges and a small part of the surface are fermented, the rest of the tea leaves remain intact. That is why oolong tea (oolong) belongs to the category of semi-fermented teas. This specific processing allows oolong tea to preserve the taste of green tea and the aroma of red.
How to make oolong tea (oolong)
In order to benefit from all the wonderful properties of oolong tea, it must be brewed properly.
1. Use purified water.
2. Usually clay or porcelain teapots for brewing. These teapots are small in volume. Before falling asleep with tea, the kettle is rinsed with boiling water. This is achieved by eliminating foreign odors and slightly heating the kettle.
3. The kettle is covered with a third or a half of tea, then add hot water... Its temperature can range from 60 to 90 degrees, depending on the fermentation of oolong tea. The more fermented type of tea requires hotter water.
4. Tea is kept for 3-4 minutes, then it can be poured and served.
Thus, one serving of oolong tea (oolong) can be brewed up to 7 times, but each next infusion of tea should last longer than the previous one.
If it becomes difficult to brew oolong tea in this way, you can simply brew it in a regular teapot or cup, giving the tea time to brew well.
There are many types of tea in the world - green, black, herbal, jasmine, hibiscus tea and others, but little is known about white tea in our country, but it is very useful.
In China, they knew about it even during the reign of the Ming dynasty (XIV century), they prepared it from new buds covered with silvery hairs, giving the shoots a white color (hence the name of the tea) and young leaves of the Camellia Sinensis plant.
In order to make white tea, the leaves must be steamed, then fried to prevent oxidation, and dried.
Milk Oolong Tea - A Mystery for European Taste
The intriguing name of Milk Oolong tea attracts the attention of European lovers of this drink, because the tradition of drinking tea with milk exists in many countries, including Russia. However, contrary to expectations, this tea does not contain milk at all. What's the riddle? In fact, the light creamy-caramel flavor of tea is obtained during its fermentation (oxidation), to which the tea leaves are partially exposed. This is typical for all teas of the oolong family. In addition, Milk Oolong tea is made from a special, specially bred variety of tea bushes.
Real Milk Oolong tea should have a very light creamy taste, barely perceptible. It is not achieved by adding flavors, which often happens with export teas, but by the fermentation technology described above. That is why real Milk Oolong tea can be bought only from the official representatives of Chinese tea companies, such as the Tian Ren company.
Is it better to buy milk oolong tea or green milk tea?
Green milk tea is often found in markets and shops. The flavor of this collection is richer than that of the original oolong. But connoisseurs of real milk "oolong" will not be satisfied with such a taste change. The fact is that these two milk flavors have completely different natures.
In the production of semi-fermented teas, oolongs, the tea leaf undergoes partial oxidation and withering. If the technology is matured, milk oolong tea acquires correct taste and aroma naturally. Green tea does not undergo fermentation, so its milky taste is achieved by adding flavors. Therefore, in order to appreciate the authentic creamy flavor, it is important to buy milk oolong tea rather than green milk tea.
BENEFITS OF WHITE TEA
Why is milk oolong tea good for you?
In China, when choosing a tea, they take into account not only its taste, but also its healing properties. The benefits of milk oolong tea are undeniable. It is confirmed by both a thousand-year history and modern research.
Milk oolong tea burns fat
It is recommended to drink this variety as an aperitif before lunch or dinner. Thanks to its rich taste, it improves appetite. One of the most important properties for connoisseurs of milk oolong is its ability to cope with body fats and improve metabolism. When overeating or eating heavy foods, you can feel how quickly oolong leaves the stomach feeling light and pleasantly full.
Milk oolong tea strengthens the walls of blood vessels
Research results have shown that people who prefer this type of tea are less likely to suffer from cardiovascular diseases. This manifests itself in normal working pressure, and in a decrease in the likelihood of blood clots, and in the elasticity of blood vessels. Milk oolong tea benefits are determined by the amount of antioxidants, which are much higher in this variety than in black teas.
Milk oolong tea relieves headaches
This useful property is a consequence of what was described above. Since milk oolong tea is able to normalize blood pressure and affect the state of blood vessels, it relieves headaches associated with impaired blood flow. And if you consume this type of tea regularly, the frequency of headaches can be significantly reduced.
Milk oolong tea helps fight chronic diseases
There is scientific evidence that among the valuable properties for milk oolong lovers, its ability to maintain immunity is noted. Antioxidants and other active substances help fight certain diseases at the cellular level. However, tea is taken only in complex therapy, which should be based on medicines.
Milk oolong tea tones and warms
Have milk oolong beneficial features are not limited to medical. The ability to tone up the body is far from the last in the list of its positive actions. Oolongs occupy a niche between black and green teas, so it is logical that they have absorbed everything best qualities those and others.
Milk oolong tea is useful for losing weight
Nutritionists recommend drinking milk oolong tea for overweight people. In addition to promoting fat burning, this variety has a pleasant creamy taste... This means that lovers of sweets will find it easier to give up sugar and sweets for tea.
1. White tea is less processed than green or black tea, so it retains more polyphenols - this is a strong antioxidant that is essential for the prevention of cancer, in particular colon cancer.
2. Possesses antibacterial properties.
3. Strengthens the immune system.
4. Prevents the appearance of tooth decay and tartar, as white tea contains fluoride.
5. If white tea is consumed daily, it will lead to weight loss, since it destroys fat cells: it contains all the substances necessary for this.
6. Daily use white tea will reduce the risk of developing arthritis.
7. If you make compresses from white tea, it will protect the skin from the negative effects of ultraviolet rays.
8. Elastin, which is contained in white tea, prevents the appearance of wrinkles and gives the skin elasticity.
9. White tea is good at cleansing the body of toxins.
Milk oolong tea is loved for its health benefits and its unique soft creamy caramel flavor. But in order to really enjoy quality tea, it is necessary to carefully approach its choice. First, the correct Chinese tea can most often be purchased at specialty stores. Secondly, the quality of collection and adherence to manufacturing technologies can only be guaranteed by a large tea company that produces elite teas, one of which is Tien-Zhen.
HARM OF WHITE TEA
To date, scientists have not identified a single harmful property of this expensive and healthy drink... It is interesting that there is no such thing as the harm of white tea at all, since this drink has absolutely no contraindications, and therefore all people, without exception, can enjoy it. The main thing is not to drink it in the bad disposition of the spirit and, of course, brew it correctly, otherwise you will spoil it.
HOW TO BREW WHITE TEA?
It only needs to be brewed soft boiled water 85 º C in a ceramic, porcelain or glass teapot. If one person is going to drink tea, then it is better to take 5 g of tea for 150 g of water.
PROPORTION OF THE PRODUCT. How many grams?
in 1 teaspoon 1 gram
in 1 tablespoon 3 grams
in 1 package 100 grams
TYPES OF WHITE TEA
Among the most valuable varieties or types of white tea is Bai Hao Yin Zhen, which ideally consists exclusively of tea bush buds. Its name, translated into Russian, can be sounded like white-haired silver needles.
In second place is Pai Mu Tan, " white peony"), Consisting of leaves of varying degrees of fermentation and white buds. It has an uneven color. In it, the buds of the tea bush are mixed with the youngest leaves.
It is clear that not everyone can afford to enjoy such an expensive elite drink every day. But, fortunately, there are also some types of white tea, which, although they are slightly lower in class, still belong to the noble ones. They are also capable of captivating with their pleasant aroma and surprisingly mild taste. This tea is obtained by collecting damaged buds and leaves, which are considered a marriage. In this case, these are white teas such as Shou Mei ("elder's eyebrows"), a simple form of white tea made up mostly of non-intact leaves.
and Gong Mei ("gift"), a simple form of white tea with only non-intact leaves.
WHITE TEA - COMPOSITION AND PROPERTIES
Caloric value: 140.9 kcal.
Energy value of the product White tea (Ratio of proteins, fats, carbohydrates):
Proteins: 20 g (~ 80 kcal)
Fat: 5.1 g. (~ 46 kcal)
Carbohydrates: 4 g. (~ 16 kcal)
Energy ratio (b | f | y): 57% | 33% | 11%
The composition of white tea contains not only vitamins of group B, A, PP and C, but also some micro- and macroelements. In addition, this elite tea contains amino acids, niacin, and a relatively small amount of caffeine.
VITAMINS
Vitamin A (RE) (A (RE)) 50 μg
Vitamin PP (Niacin Equivalent) (PP) 11.32 mg
Vitamin C (C) 10 mg
Vitamin B2 (riboflavin) (B2) 1 mg
Vitamin B1 (thiamin) (B1) 0.07 mg
Vitamin PP (PP) 8 mg
Vitamin A (A) 0.05 mg
MINERALS
Fluorine (F) 10000 μg
Iron (Fe) 82 mg
Phosphorus (P) 824
Potassium (K) 2480 mg
Sodium (Na) 82 mg
Magnesium (Mg) 440 mg
Calcium (Ca) 495 mg
Used sources.
This tea has not only a special taste and aroma, but also the ability to change them from infusion to infusion. Green oolong tea depending on the variety, can be brewed up to 7 - 15 times, and every time you will enjoy a new taste and aroma Oolong.
Real oolong tea has such features and properties , which do not allow it to be confused with other types of tea, it is thanks to these properties that this type of tea has only positive reviews.
Oolong tea leaves are tightly twisted and have a characteristic spicy aroma. Brewed Oolong it turns out with a specific, spicy and slightly sweetish, floral or honey flavor and aroma.
Tea color can be different: from light green to light brown and orange-red, depending on the variety. Oolongs produced, as a rule, from mature leaves harvested from mature bushes.
Collecting and making oolong
The collected leaves are dried in the sun for half an hour to an hour. Then the dried leaves are placed in a thick layer in baskets and placed in the shade for fermentation. The key point in cooking is that during fermentation, the leaves are gently mixed and kneaded every hour, while being careful not to break. This processing leads to the fact that leaves ferment unevenly- the edges of the leaves are more than the middle.
After reaching the desired degree of fermentation, it is interrupted by heating - the leaves are dried at a temperature 250-300 ° C... Usually, drying is carried out in two stages - first, the leaves are briefly dried for several minutes, then curling is carried out, after which the tea is dried to reduce its moisture content and finally stop fermentation. The resulting tea is packaged and sent for sale.
The characteristic features of the Oolong processing technology make it possible to quite easily determine the authenticity of tea - real oolong tea is always whole leaf, it should not have broken leaves, crumbs, dust, and its leaves, unfolding during the brewing process, have a characteristic appearance - the edges are dark, like a black tea leaf, and the leaf veins and some part of the leaf in the middle part are green and retain their structure and strength.
However, the characteristic taste of Oolongs makes them very hard to fake.
The benefits of oolong tea
Favorable environmental conditions (Oolongs grow in such famous provinces of China as Fuzqian, Guangdong, on Taiwan), the skill of the centuries-old traditional tea cultivation, as well as a complex special processing technology - make this tea of excellent quality extremely useful. The benefits of oolong tea huge, it is difficult to overestimate it!
Rich content vitamins in oolong tea helps to strengthen fibrous tissue of the walls of blood vessels, prevents thrombophlebitis. With regular consumption of oolong tea, obese people lose weight, improve their figure (polyphenol compounds, breaks down and removes fat from the human body, moreover, the breakdown and removal of fat in oolong tea is better than that of any other tea).
That's why oolong tea is exceptional natural remedy... Oolong tea has various properties: it quenches thirst, strengthens teeth, invigorates the human body, and improves mood.
Having tasted it once, you will never forget its amazing taste!
Oolong varieties
The most famous oolong variety in the world is the classic Tie Guanin, which is called the standard of this type, a masterpiece of Chinese manufacturers. This variety is great slimming,
Name chinese tea with the poetic name "Black Dragon" in European countries is pronounced as "oolong", in Russia - "oolong", and it is also called turquoise or blue-green. He is a recognized panacea for many ailments. It is considered a rejuvenating drink and a remedy to help fight overweight.
So, elite tea Oolong - what it is, consumers who first encounter it want to know. Oolongs are semi-fermented. They have aroma and taste similar to red varieties.
- what is this?
Oolong teas make up a certain group of teas, quite different in type, taste and quality. To understand: oolong tea - what it is, you need to understand the intricacies of this product. In some cases, Oolong tea is mistakenly referred to as green tea, believing that they are a variety of it.
This is due to the fact that some of them have herbaceous shades. The first oolong teas were not green at all. The masters rolled tea leaves for them along the axis. Then the raw material went through a number of technological stages, exposure to heat and fire.
At the exit, they received large dark leaves, similar in shape and color to a dragon snake (hence the name - "crow" or "black dragon"). And until now, the leaves, keeping their structure, are twisted into dense balls. At the moment of brewing, the tight balls unfold, turning into leaves.
Oolongs are elite. They are the leaders among the demanded expensive drinks. The plants producing this type of tea leaves are extremely whimsical. They need scrupulous care ideal conditions growth and unique climate. This is the reason for the high cost of varieties "Black Dragon".
Chinese oolong tea, the price of which is quite high, has a characteristic feature due to the degree of fermentation of its leaves. Fermentation is not carried out over the entire leaf. It only touches specific areas and edges of the leaves.
The middle part of the leaves does not undergo changes, which affects the taste of the drink. Oolong tea is not like other types of tea. Their leaves have a completely different shape and organoleptic properties. They are oily, their chemical composition unique and specific.
Varietal variety
There are 2 subspecies of this drink. Weakly fermented varieties are similar to green tea... The leaves are strongly twisted, lightly roasted, with a fermentation steppe of 25-40% green shades. The taste of the drink obtained from them is mild.
Highly fermented varieties are close to Leaves, weakly longitudinally twisted, with a fermentation step of 40-70%, have an almost black color. Drinks from them are endowed with a deep, tart, rich taste and a rich royal aftertaste.
Experimental flavored oolongs
Flavored oolong tea - what is it? Such a "Black Dragon" is considered an independent subspecies of oolongs, in the manufacture of which all kinds of flavors are added to improve the taste of the drink. The Chinese do not recognize flavored blends. In their opinion, additives negatively affect the taste of drinks, spoiling them. They produce these tea blends exclusively for export.
Perform natural and artificial leaves. With natural aromatization, dried leaves are mixed with flowers. Rose, chrysanthemum, jasmine are used as natural aromatic additives. In addition, harmonious floral compositions give the original scent of Oolong.
Oolong Ginseng
What is ginseng oolong tea? The drink belongs to an unusual type of oolong. It exudes a thick ginseng aroma. It has a sweetish floral and slightly spicy taste. It is endowed with tonic properties and a generous aftertaste.
The mixture is made from inexpensive tea leaves. The heavily crumpled leaves are carefully dumped into the ginseng roots, pounded to a powdery appearance. The leaves take on the appearance of blue-green or blue-black pebbles, which unfold only when they are doused with boiling water.
Milk oolong tea
It is a popular flavored blend with a distinct milky flavor. The secret of its flavor range lies in the cultivation of tea bushes. Cuban cane is used for pollination of plants, and milk is taken for watering the rhizomes. After fermentation, an aroma with a sweetish caramel note is added to the faint milky smell of fresh leaves after fermentation.
Another method involves keeping prepared tea leaves over clouds of milk steam. In a third, inexpensive method of producing this type of tea, the leaves are treated with artificial additives. It is clear that opinions about these drinks will be conflicting. However, when people try milk oolong tea with natural additives, the reviews are always great.
The healing power of the "Black Dragon"
It is almost impossible to confuse quality oolongs with their cheap varieties. They are endowed with specific characteristics and properties. The best of them have an intense floral aroma and a delicious peachy flavor. The color palette of the brewed drink ranges from pale jade to dark red-brown.
For export, the Chinese produce several dozen subspecies of the "Black Dragon". All of them are incredibly popular due to the possession of numerous healing properties. Incredible benefits Oolong tea is due to the fact that over four hundred biologically active substances are concentrated in it, which are very beneficial for the human body.
What are the benefits of oolongs?
Chinese oolong tea, the benefits and harms of which have long been described, has a positive effect on the functioning of every cell in the body. Cup aromatic drink eliminates headaches and stomach pains.
Polyphenolic compounds, which are enriched in tea leaves, break down fats and remove them from the body. As a result, the drink is classified as a means for losing weight. Those who drink oolong tea daily, the beneficial properties of which cannot be disputed, reduce the risk of atherosclerosis. Thanks to him, dental tissues are strengthened.
They quench their thirst and cheer them up. It relaxes under stress. Hypertensive patients can drink it without harm to health. The Black Dragon drink is rich in tannins - substances similar in invigorating action to caffeine. The difference between them is that caffeine, energizing, raises pressure, while tannins, on the contrary, infusing life-giving energy, do not affect it in any way.
As a result of laboratory and clinical tests, it was established with precision that decaying tannins help synthesize acetylcholine in cells. With a deficiency of this substance, people lose the ability to mentally concentrate and memorize the necessary information.
The action of oolongs in the body is selective. They give the body of a particular person those substances in which he has an individual need. Medical scientists have not yet found an explanation for such a unique mechanism of action.
The drink, rich in flavonoids, restores the strength of patients who have suffered a heart attack or stroke. Antioxidants - protectors of cell membranes from free radicals. Therefore, doctors recommend oolong tea as a preventive measure against cancer and with disturbed metabolism, the benefits and harms of which are well known.
Contraindications
Though healing drink does not do much harm, some people need to decide what they are risking, enjoying its taste and aroma. Hypersensitivity to specific components of tea sometimes translates into allergies. It is not recommended to drink it with exacerbated gastritis and stomach ulcers.
The drink is not advised to be consumed by people with low cholesterol. A high concentration of tannins sometimes causes insomnia, so it is preferable to enjoy it in the morning and afternoon. For the same reason, it is not suitable for pregnant and lactating women.
This noble drink with healing power harmoniously combines benefits and pleasure. Therefore, when consumed in moderation, it does not harm healthy people.
It is important to understand correctly what Oolongs are. Many people mistakenly believe that oolong is a special kind of tea, often associating it with Milk Oolong. In fact, this is not at all the case.
In this article, I will briefly talk about what Oolongs are and why they are so beautiful. Go!
Attention! You need to remember this once and for all your life. Oolong tea is a whole group of Chinese teas. These are dozens of varieties, dozens of aromas and amazing tastes. A huge number of Chinese teas can be called oolong teas. Strictly speaking, oolong is a way of processing tea leaves.
Let's start with geography. Oolongs in China are produced in two provinces - in Guangdong province (there is no need to be ironic about the name, this is one of the most successful and prosperous Chinese provinces) and in Fujian province (this is exactly where I live). These provinces are adjacent to each other. The climatic conditions in them are similar. This is the southern part of China.
You may have heard the term "Guangdong Oolongs". This is the commonly used name for the very famous Feng Huang Dan Cong tea. In Russia, its long name is shortened to "FKhDTs". It is a dark oolong tea with an absolutely amazing aroma and taste. It is produced only in Guangdong province and nowhere else.
In the province of Fujian, two types of oolongs are produced: light - in the south - and dark - in the north of the province. Let's continue!
Now let's figure out what light and dark are. Light oolong teas are often confused with green teas because they have an intense green color. The most famous light oolong is the legendary Teguanyin. A stunning tea with a long history. Its large tea leaves have a so-called spherical twist. These are ringing, strongly crumpled green nucleoli. This tea gives an amazing floral spring aroma and has the most delicate recognizable taste. Teguanyin infusion is transparent, often with a golden tint. The infusion of any light oolong will always be transparent, turning yellow. It is for the color of the leaf and the color of the infusion that light oolongs are called light.
How to tell light oolong tea from green tea. First of all, according to the shape of the sheet. Light oolongs always have a wrinkled leaf. They are great in the production process. They are repeatedly crumpled, crumpled and crumpled again. Technology requires it. Green tea leaves are almost always whole. In addition, you can distinguish between light oolong tea and green tea by their aroma. In the aroma of light oolongs - spring, drops, flowers and a lot of lilacs. Green teas, on the other hand, are herbaceous teas with characteristic, rather harsh, "green" notes in the aroma. You should try some light oolong teas and then some green teas. You will surely catch this difference and begin to distinguish them unmistakably.
Now the dark oolongs. They are produced using a very similar technology to light ones. The only difference is that at the final stage, the dark oolongs pass. This procedure takes tens of long hours. And it is thanks to her that the tea becomes dark, the infusion goes into a cognac color, and the aroma acquires a characteristic spice.
Dark oolongs have a so-called longitudinal curl of the leaf. Simply put, the sheet looks solid, elongated and very wrinkled. The most popular dark oolongs are Feng Huang Dan Cong, Dahongpao, Shuixian, Ruogui. You may already be familiar with these varieties. Yes?
Dark oolong teas are sometimes confused with red teas. Do not do this! No no! Outwardly, a red tea leaf is much smaller than an oolong leaf. Oolong teas are super large leaf teas. Red teas are often made from the kidneys alone. Their tea leaves are very small. The aroma of dark oolongs is spicy, intense, tart. Red teas have a soft, chocolatey, evening aroma. The recipe is the same here. Taste a few dark oolong teas, followed by a few red teas. You will accurately record this significant difference.
Method for the production of oolongs.
The tea leaves are removed from the plantation and brought down to the factories. At manufactories, he is allowed to air out in the open air for 4-6 hours. To do this, it is laid out in a thin layer on all possible and impossible flat surfaces. In the spring, during the tea harvest season, these places are covered with fresh tea leaves carpets. Then the sheet is removed to a dark, cool room overnight. Throughout the night, the leaf goes through a stage of gentle fermentation. The master carefully conjures over each tray of tea leaves, gently stirring and sifting through it.
In the morning, the leaf is poured into hot centrifuges at a temperature of 150 degrees. Here, in 5-7 minutes, the tea loses its structure and becomes soft and lethargic. Then it is unloaded into "rollers" and crumpled for 7-10 minutes. This machine makes the maximum number of breaks on the sheet, but does not tear it. Juice is released. Active oxidation is in progress. The smell is amazing!
Then the tea is unloaded into drying cabinets and, in several steps, in different temperature conditions, it is “fixed”. Simply put, all moisture is expelled from it, and this is the end of the production process. ().
This is how light oolongs are born. If this tea is stewed for a long time on charcoal, then the oolong will turn into a dark one.
I very superficially and without going into technical details told about the production process. At the same time, you need to understand that each variety of oolongs has its own production nuances.
So let's recap.
1. Oolong tea is a separate group of Chinese teas.
2. Oolongs - great multitude. They are dark and light.
3. Oolongs grow in two provinces - Guangdong and Fujian. And nowhere else.
4. Light oolongs should not be confused with green teas. And dark oolongs - with red ones. These are very different scents.
5. The most popular varieties of oolongs are Feng Huang Dan Tsung, Dahongpao, Shuixian, Ruogui, Tiguanyin.
6. Oolongs are beautiful, young and always very life-affirming!
Which we hold twice a year in Fujian province is dedicated to Oolong. There is great teaching here. And amazing emotions. Here you can taste all the variety of both light and dark oolongs straight from the hands of farmers. Think about it seriously! We have been doing this for many years especially for you.