Oolong Tea

Oolong Tea

The name oolong tea came into the  English language from the  Chinese name meaning "black dragon tea".  -  Wikipedia

A traditional Chinese tea produced through a process including withering under the strong sun & oxidation before curling and twisting.  Many, especially those of fine quality, involve unique cultivars that are exclusively used for particular varieties.

Degree of oxidation range from 8 - 85% depending on variety and production style.

Oolong is popular with tea connoisseurs of South China and Chinese Expatriates in SE Asia.

The taste of oolong ranges hugely amongst various subvarieties.  It can be sweet and fruity with honey aromas, or woody and thick with roasted aromas,or green and fresh with bouquet aromas.  All depends on the horticulture and style of production.  Several subvarieties of oolong tea are available.  

Different varieties are  processed differently, but the leaves are formed into one of two distinct styles. Some are rolled into long curly leaves, while others are 'wrap-curled' into small beads, each with a tail. The former style is the more traditional of the two in China

Rolled oolong tea leaves

There are many varieties of Oolong tea but I am only going to cover the most popular that we may know or use:

·                    Darjeeling Oolong - (this is one of my favorites and I wasn't aware until writing this article that it was an Oolong tea) -  Darjeeling Tea made according to Chinese methods.

·                    Assam smoked Oolong: Assam tea made according to Chinese methods, and delicately smoked over open fire

·                    Vietnamese Oolong

·                     Thai Oolong

·                     Indonesian Oolong: made in Lebak-Banten, Indonesia

·                    African oolong: made in Malawi and in Kenya

·                    Nepali oolong

The most famous and expensive oolong teas come from the Fujian province, and the production is still usually accredited as being organic.   

STEEPING:

Generally, (as we all have different tastes and prefer different strengths)

• 3 grams of tea per 200 ml of water, or about two teaspoons of oolong tea per cup 
• Oolong teas should be prepared with 200 to 205 °F (93 to 96 °C) water (not boiling) 
• Steeped 3–10 minutes. 
•  High quality oolong can be steeped several times from the same leaves and, unlike other teas, it improves with re brewing  it is common to steep the same leaves three to five times, the third or fourth steeping usually being considered the best (didn't know this fact).

A small tea pot steeping charcoal fire oolong

Oolong does contain Caffeine, but less than Black Tea

Benefits of Oolong Tea (courtesy of http://www.oolongteainfo.com/)

·         Most well known is prevention of obesity and active contribution in weight loss

·         Assists in combating aging of the skin

·         Also assists in preventing heart disease & cancer, reducing high blood pressure

·         Assists in prolonging and improving vitality & life span

·         Strengthens teeth and prevents tooth decay (I need more obviously)

·         Relieves physical & mental stress

·         Helps with treating skin problems like eczema & rashes

·         Helps improve brain power, helps lower blood sugar levels

·         Assists with the treatment for diabetes.

Oolong Tea also has a couple of other benefits:

It can be used as a household cleaner and is NON TOXIC.  Can also be used as a deodoriser and disinfectant.

There are a few side effects if OVER CONSUMED

Oolong Tea