Contents
Oolong is a semi-fermented tea. According to the Chinese classification, it occupies an intermediate position between green and black tea. The ideal oolong is only 50% fermented. Moreover, only the edges of the leaf and a small part of the surface are fermented. The inner layer retains its natural texture, unique taste and aromatic palette. It is a special fermentation technique that gives the product the properties of both green and black tea.
The history of the component has more than 400 years, and the popularity of Chinese tea is growing every day. Now it is used not only at tea ceremonies, but also during a regular lunch / breakfast at the family table. What is tea and how is it different from regular supermarket tea bags?
General characteristics
The tea has several alternative names: oolong, black dragon, turquoise. The ingredient is produced in only three locations in China: the south and north of Mount Fujian (Guangdong Province), the island of Taiwan. In the south of Fujian and on the island of Taiwan, less than 50% of the tea leaf is fermented; in the north of Guangdong, a highly fermented drink is prepared – more than 50%.
Fermentation is the process of decomposition of organic substances under the influence of enzymes. Enzymes inside the tea leaf are oxidized, after which the ingredient takes on a special structure and color. Before fermentation, tea leaves are subjected to withering and twisting, after – drying. As a result, we get dried tea, in which useful substances / taste / aroma are concentrated and a relatively long shelf life.
It is believed that highly fermented oolongs appeared much earlier. True connoisseurs of the tea ceremony choose exclusively high-mountain varieties. They are much brighter in terms of taste and aroma. The best is the tea collected on Phoenix Mountain and Wuyi. There, teas are made from special raw materials – tree-like shrubs. The type of shrub determines the type of tea. When collecting, pay special attention to individual sheets – they must be fully developed and as fleshy as possible. The highest quality and most expensive tea is collected from the “mother bushes”, which give rise to a certain type of drink.
Weakly fermented oolongs are made from the raw materials of tea bushes. The most revered are also highland varieties, and before harvesting, they check the development and fleshiness of the leaf.
There is a separate type of oolong – flavored. Ginseng, fragrant osmanthus, rose petals and various extracts are added to the dry mixture. Additives open up a whole new facet in tea. The main distinguishing feature of traditional oolong tea is its creamy aroma. It remains even after 10 brews, without losing either the intensity or the brightness of the palette. In flavored tea, the creamy palette is as muted as possible. Floral combinations come to the fore with new unique compositions that differ with each subsequent brew. The history of the production of flavored oolongs goes back about 40 years. Despite the short time period, tea experts conducted many experiments with the processing, aging, filling of the drink. Another modern variety of oolong is dairy. It was developed in 1980 using a new fermentation technology.
Flavored tea is created exclusively for export. The Chinese themselves prefer the classic drink recipe, as they are not ready to exchange traditions for modern techniques and combinations.
Tea experts say that the best time to harvest tea is autumn. At this time, the leaf is as balanced as possible in terms of aroma and taste. Harvest harvested in spring or summer is more fragrant, but inferior in depth and versatility of taste.
Manufacturing technology
Oolongs are made from fresh green leaves, which are collected from mature bushes. The leaf crop is withered in the sun for about 30-60 minutes. Dried tea leaves are placed in a thick layer in baskets or laid out on a metal surface and sent to the shade for fermentation. The key point of fermentation is the periodic stirring of the sheets. Each leaf is carefully kneaded and placed back into the basket. The main thing is not to tear or damage the dry oolong. Such manipulations are necessary for uneven processing of the sheet – only the edges and the minimum part of the surface are fermented.
As soon as the oolong reaches the required degree of fermentation, the leaves are dried in special ovens. The oven temperature reaches 250-300°C. Drying is carried out in 3 stages: rapid drying, twisting, prolonged exposure to high temperatures. Uneven distribution of heat is necessary in order to finally stop fermentation and completely remove moisture. After drying, the tea is packaged in the desired package and sent to the points of sale.
How to determine the authenticity of a product
Real oolong is always whole leaf. It should not contain broken leaves, crumbs or dust. Each oolong tea leaf is wrapped inside. Right during the brewing process, they unfold, take on a natural shape, exude an incredible creamy / floral aroma and fill the liquid with flavor.
Another distinguishing characteristic is color and texture. The edges of the leaf should be as dark as possible and resemble black tea. Leaf veins, on the contrary, should be painted green and look as natural as possible. If the veins have not retained their structure and strength, and neutral pieces of torn tea leaves gape in the package, then you have a fake.
The most popular varieties of oolong, which are sold in the post-Soviet space:
- Te Guan Yin;
- Da Hun Pao;
- Peng Feng;
- Gui hua.
Useful Properties
Useful properties of tea leaves are determined by its composition and preparation technology. High-quality oolong has a complex effect on both the psychological and physical health of a person. The tea has good extractivity, high concentration of essential oils, tannins and minimal caffeine content. More than 400 types of useful chemical compounds can be isolated from one teaspoon of tea leaves: polyphenol, vitamins D, C, E, K, group B, caffeine, manganese, phosphorus, iron, iodine, magnesium, selenium.
The benefits of tea are:
- counteracting diseases, infections, the formation of cancerous tumors;
- strengthening the fibrous walls of blood vessels (prevents thrombophlebitis);
- acceleration of metabolic processes;
- rejection of dead cells from the surface of healthy skin, promoting the appearance of new cells;
- smoothing wrinkles, external and internal rejuvenation of the body;
- reducing the level of body fat and the gradual processing of fat into an energy source.
Minimum concentration of caffeine
Oolong contains less caffeine than black tea and even coffee. Switching to low-fermented oolong tea is a great way to cut back on your caffeine intake. Caffeine is addictive and addictive, which can be difficult to get rid of. The use of oolong launches a natural and maximally safe method of partial/complete rejection of the pathogen. The main thing is that both the body and your nervous system will remain in harmony.
The fight against body fat
The composition of the fermented tea leaf includes special substances – polyphenols. They block the enzymes that are responsible for the formation and accumulation of fat. One cup of warm drink restarts metabolism and significantly speeds up metabolism for several hours.
According to the Journal of the American College of Nutrition, powerful catechins are responsible for the fat burning process. The major catechin is epigallocatechin gallate (EGCG). It is this component that speeds up metabolism and sends specific signals to the nervous system. Wherever you are – on a multifunctional simulator or at home watching TV, fat will still begin to break down. The split fats get back into the blood, and from there they are used as energy fuel.
According to the “Chinese Journal of Integrative Medicine in February 2009” experiment, oolong tea really fights the problem of excess weight. One of the main reasons for the retention of fat in the body is the lack of fluid. Chinese scientists studied dozens of groups of subjects. Oolong and light exercise were included in the diet of several groups, and there were no changes in the life cycle of other control groups.
In just 6 weeks, subjects from the first control group lost about 6 kilograms. Tea helps burn calories even during minimal physical activity. Oolong increases endurance, which also affects the speed and quality of the results.
Chinese beauty secret
Chinese women recognize the only way to maintain beauty and rejuvenation – highly fermented oolong. Local beauties claim that the tea ceremony is not only a tribute to traditions, but also a significant contribution to their own appearance. The secret of youth from women with porcelain skin is very simple: the contents of teapots for the tea ceremony should not be drunk, but applied to the face.
It is important to properly brew green or white oolong tea in order to achieve the release of the necessary enzymes, the ideal structure of the tea leaf. Hot tea leaves are mixed together to form a liquid paste, then applied to the face and enjoy a pleasant conversation. Women claim that damaged free radicals have disappeared forever from their lives solely thanks to tea.
How to brew tea
For the sake of a delicious traditional oolong, you have to try a little. There are several ways to brew tea. Each separate method is suitable for a certain variety of oolong and its degree of fermentation. For lightly fermented tea leaves, the water temperature should be 60-80°C. Making the liquid hot simply does not make sense – the tea will not be able to fully reveal the taste and aroma. Brewing time with fermentation less than 50% should not exceed 3 minutes. A more fermented tea requires a longer brewing interval and temperatures up to 90°C.
For a home tea ceremony, you need a dense teapot. Glass is definitely not suitable, because it does not hold heat well. It is best to use porcelain or Yixing clay. The main thing is that the material keeps the temperature well and creates a favorable environment for opening the tea leaves. The formula is simple: one third of the teapot is tea, two thirds is water. Two teaspoons of oolong will have about 200 milliliters of water at the required temperature. Wait 10-15 seconds, pour out the liquid, then refill it with warm water. Such manipulations need to be carried out on average 7 times. The number of repeated fillings of the kettle depends on the weight and volume of tea leaves.
1 teaspoon of oolong is enough for 1 serving for an adult. An important rule is not to infuse tea for too long, otherwise the taste / aroma will weaken. The tea ceremony must be started after the drink has cooled down. Connoisseurs assure that the real beauty and versatility of oolong tea is revealed at a temperature of 40°C.
Product Storage Rules
Oolong must be stored in an airtight container, avoiding exposure to air, moisture and ultraviolet rays. Make sure that the lid fits snugly on the base of the container and does not let anything through. You can store tea in absolutely any container – glass, ceramic, tin. This will not affect the taste and beneficial properties of oolong.
Prepare a separate shelf / compartment for tea so that foreign odors do not get into it. Oolong absorbs aromas as quickly as possible, so all the charm of fresh tea can be spoiled with one inaccurate movement.
The tea sale period is set from the moment of collection and is 1 year. A prerequisite for storage is a temperature of -20 ° C (a high-quality freezer is suitable). After a year, the tea is considered stale and unfit for consumption. If you store tea in ordinary sealed containers in the kitchen, then the shelf life is reduced to several days / weeks, depending on the time of collection and the variety of tea leaves.