Posted by Tea Lover on Jun 16th 2015
What’s about a leader among teas? It’s surely Chinese oolong tea and it can be crowned beyond all questions. The title of the most celebrated and discussed tea’ sort it should be. Thus such fame is well-earned – it’s a midway from black to green teas from the view of fermentation, Oolong tea is regularly half-fermented, according to various specialists. Consequently, it preserves merits of both sides: Chinese Oolong Tea is aromatic and bright as green tea and, on the other hand, is cool and saturated as black one. They say, that Oolong has a special comforting effect: its tinge lingers inside, even after tea drinking, and carefully sooth your throat.
("Qi Lan Oolong tea leaf" by Iateasquirrel at English Wikipedia - Licensed under CC BY-SA 3.0 via Wikimedia Commons)
We can begin with the fact that the word “oolong” itself is a prominent mystery. The basic versions are that it can be named after a plant or a geographical place. In fact, Oolong transliteration for original hieroglyphs is “Wu Long” (“Black Dragon”), but its still cannot be proved that “dragon”, which is a Chinese traditional sign of good luck, and this one correlate somehow.
(Oolong tea plantation)
Chinese Oolong Tea Production
Specialists usually take into consideration just six steps of proper Oolong’ making. Here they are – sunshine drying, fresh leaves tedding, rocking grate, stir-fry, rolling and final withering. That’s why people used to say that whether this is not the most difficult, from the view of procession, drink, but the most arduous among teas at least.
Normally everything starts with collecting. Afterwards withering rushes in. The next in a row is flatting and the final step is drying. Usually leaves are curled or rolled according to the kind of oolong. The sufficient roles play such routine, as it seems, factors of procession as duration of every step and diverse methods of producing. So these give tea many flavoring profits like a great variety of flavors, in addition to coloring of beverage and its aromas.
Flavors and Sorts
Palette of Oolong tea tinges basically attaches exquisite bouquets and certain notes. A number are of them are sweet and bright. We can observe the Formosa oolong as an example. This one is sure to boast about graceful broad leaves that are flatted in rolls.
Another one can be depicted as bright darkened tea leaves, which produce flowery, red with yellow brew. Its other strengths are balanced taste and universality of usage.
We can aloes mark out such sort as the Wuyi Cliff Chinese oolong, which is from Fujian province – a specific place of gentle climate all over a year and ranges of mountains are fresh and full of mist. It offers positively lengthy and rich tines of flavor. The Wuyi Cliff Chinese oolong tea’ leaves go thought the highest degree of fermentation, and then only twisted and withered finally. Due to such fermentation process, many specialists say, that this kind of tea is a great helper at digestion. It’s also a sufficient addition to balance pu-erh tea, if you manage a proper weight loss program – that’s what studies say.
(“HGY Oolong tea leaf close” Licensed under CC BY-SA 3.0 via Wikimedia Commons)
Profits of Chinese Oolong Tea
Notice that not only Chinese, but also, of course, Vietnamese oolong teas can improve your general state of health, anti-aging procedures, averting heart diseases and normalizing high blood pressure. We can also many studies and, with certitude, say that it’s a real advantage whether you’d like to sober up, cool yourself and help your digestion. Another point is that this stuff affects your life expectancy – you may live longer, taking oolong teas. And mentioned above experiments state, that Oolong teas are the best for balanced weight loss. It’s proved that if you’d like to enhance your oolong tea drinking to 4 or even 10 cup per day, it’ll be easily to reach a normally positive state of vitality and energy of your organism!