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Oolong teas are partially oxidised and fall between black and green tea. The degree of oxidation largely depends on the variety.
Da Hong Pao
This oolong is a famous Chinese tea from the Wuyi Mountains in Fujian province. Its name means 'big red robe', referring to the legend of a mother wrapping her sickly son in a red robe of oolong tea leaves to strengthen his health. Its high mineral content gives it a bold, rocky flavour.
Iron Goddess of Mercy (Tieguanyin)
Some people lightly oxidise this type of oolong tea, giving it a floral, sweet, and fresh taste. Others oxidise it more, so it tastes more like roasted black tea. This oolong originates from Fujian province in China.
Oriental Beauty
Due to its distinctive appearance, this oolong beauty tea is known as 'White Tipped Red Pond' or 'Bai Hao Shui Xian' in Chinese'. Oolongs of this variety is oxidised and processed from leaves that have been partially devoured by pests. This unique process gives the tea its signature honeyed, fruity flavour.
Wuyi Rock
Oolong tea from the Wuyi Mountains in Fujian, China, is famous for its robust, mineral-rich flavour. These are called 'Shui Xian' or 'Yancha', which means 'leafy, rock tea'. They undergo heavy oxidation, which results in their deep, complex taste profile.
Phoniex Dan Cong
This oolong originated in Guangdong province, China. It is lightly oxidised. Depending on the cultivar, its flavour can range from nectar-like sweetness to subtle, floral notes. People steep it multiple times to develop a varied taste for each steep.
Milk Oolong
People lightly oxidise this creamy oolong from Taiwan and the Fujian province, China. Its taste is smooth and rich, with a milky aftertaste without using milk. This flavour arises from a naturally creamy profile that develops in particular tea cultivars.
Tiger Stripe Oolong
This 'Tai Cha' oolong grows in Taiwan and Fujian, China. It is unique because its leaves show green and brown stripes after processing. The 'tiger stripes' arise from a chemical compound in the tea leaves during oxidation, which later transforms into catechins.
Different types of oolong require different preparation methods to bring out their unique flavours.
Gongfu Method - Tieguanyin and Wuyi Rock Oolong
This method uses an oolong tea set that includes a gaiwan, teapot, or chai fan, which are small, steeping vessels. It brews the tea using a quick steeping process of around 20-30 seconds with a higher leaf-to-water ratio (1:15). The tea wears a more concentrated and robust flavour profile.
Western Method - Milk Oolong and Phoenix Oolong
This method uses a standard teapot or teacup with a longer steeping time analysis. The milk oolong tea is prepared with a lower leaf-to-water ratio (1:10) and a longer steeping time of 3-5 minutes. The oolong tea leaves are more accessible, leading to a smoother and lighter brew.
Semi-Gongfu Method - Da Hong Pao and Iron Goddess of Mercy
This approach combines elements of both the Gongfu and Western methods. People use a teapot or gaiwan with medium steeping times and a balanced leaf-to-water ratio. This method offers a more in-depth flavour profile without the intensity of Gongfu brewing.
Sun Method - Dan Cong Oolong
This method slowly brews Oolong tea leaves using sunlight and a gentle light breeze for 2-3 hours. The tea will be silky and sweet with a bloom-like flavour, eliminating the earthy bitterness found in other brewing methods.
Oolong tea, a partially oxidised varietal, lies between green and black tea. Its unique processing method gives it diverse flavours, aromas, and characteristics.
Some(TEST) of its categories include Da Hong Pao, Tieguanyin, Wuyi Rock, Milk Oolong, and Phoenix Oolong. brew oolong teas in different ways. The Gongfu method works best for Tieguanyn and Wuyi Rock, while the Western method suits Milk and Phoenix Oolong. People prepare oolong teas using the Sun method for the Tiger Stripe and Dan Cong varieties.
Oolong tea is gradually expanding beyond its traditional markets like China and Taiwan. People are exploring its health benefits and unique taste in the global market. In the US and Europe, the demand for high-quality, organic, and specialty oolongs is increasing. This oolong tea growth is driven by rising consumer interest in natural, healthy beverages.
This tea typically retains its flavour through multiple steepings. This quality offers value to consumers seeking a rich, immersive tea experience. People consider oolong tea a premium product because it requires skilled craftsmanship and sourcing from particular tea gardens. This tea often appeals to connoisseurs and those seeking high-quality, luxury goods.
The growing popularity of specialty teas drives interest in oolong, as people explore this tea for its taste, cultural significance, and health benefits.
Selecting the right type of oolong tea can be challenging. A buyer has to consider various factors that affect the quality and taste of the beverage.
Origin
Assess where the oolong tea came from. People widely grow Wuyi Mountain oolongs in Fujian, China. The Iron Goddess of Mercy oolong grows in the same province. Taiwan is famous for Milk Oolong and Oriental Beauty teas. China is the base of Tiger Stripe oolong.
Oxidation Level
This level determines the flavour profile and character of oolong. Lightly oxidised oolongs, like Milk and Phoenix teas, have a floral and creamy taste. Heavily oxidised oolongs, such as Da Hong Pao and Iron Goddess of Mercy, have strong, bold flavours close to black tea.
Appearance
Iron Goddess of Mercy oolong will reveal tightly rolled, dark green leaves for a greener appearance. The leaves unfurl during steeping, revealing their full shape. Wuyi Rock Oolong tea will display large, thick, hand-picked leaves. They are rough and rugged in texture and colour. Milk Oolong will present uniformly rolled, smooth, and delicate leaves. They are small and pale green in colour.
Aroma
A strong vegetal aroma will be present in Tieguanyin oolong, while the Wuyi variety will have a minerally, deep scent. Milk Oolong will have a rich, creamy, and floral smell. Fruity and sweet will be the aroma of Dan Cong oolong.
Taste
The Wuyi Oolong will have strong, full-bodied flavours. The taste will be closer to black tea. The Tieguanyin will sip smooth and delicate with a sweet, floral aftertaste. The flavour profile is closer to green tea with a creamy texture. The Phoenix Oolong will have a bold, rich, and robust character. The flavour will resemble the blossoms from nearby orchards.
Processing Method
The traditional method involves hand-rolling and shaping the leaves. They then roast them to perfection. The more modern techniques involve mechanical processing. People use equipment to oxidise and kill green the leaves quickly.
Qingming Festival is a Chinese tradition that occurs in April. It celebrates the season's first harvest and allows people to pay respect to ancestors. During this period, people enjoy fresh, high-quality teas, particularly Oolong, which is partly picked during this time.
The picking process for oolong typically occurs in spring and autumn. It ensures the young, tender leaves produce the freshest, most vibrant tea. During the Qingming Festival period, people aim to pick the leaves within a short timeframe. This harvests ensures minimal oxidation and preserves the teas' delicate, fresh qualities.
Unused leaves oxidate more and develop a stronger, bolder flavour like black tea. Harvesting them at the right time prevents over-oxidation and maintains their unique, subtle taste.
The celebratory nature of the Qingming Festival leads to higher demand for premium varieties, such as Da Hong Pao and Iron Goddess of Mercy. People believe that drinking oolong tea during this time helps ensure a good harvest for the following year.
The festival, therefore, focuses on oolong and enhances its quality and flavour. This is due to the careful attention given to its preparation and consumption. This special connection between the festival and tea makes oolong particularly valued during this time, increasing its worth to farmers and tea lovers alike.
Research shows that people have used oolong tea for its health benefits for centuries. This drink offers a variety of health benefits and promotes overall well-being.
Antioxidant Properties
Oolong has antioxidants like catechins, theaflavins, and polyphenols. They protect the body from free radicals and reduce oxidative stress. It consequently lowers the risk of chronic diseases such as cancer and heart disease.
Weight Management
People across the world use oolong tea to reduce weight. It boosts metabolic rates, leading to increased calorie burning and fat oxidation. This partially explains how it aids weight management.
Mental Alertness
Oolong contains moderate caffeine and L-theanine, which improve mental alertness, concentration, and cognitive function. They keep users focused and alert without experiencing the jitters common with heavier caffeinated drinks.
Dental Health
Fluoride and other compounds in oolong help prevent tooth decay, strengthen enamel, and reduce the growth of harmful oral bacteria. It therefore promotes good oral health.
Healthy skin
The antioxidants and anti-inflammatory properties of oolong combat skin aging, acne, and other skin-related issues. They promote healthier and more radiant skin, which are the drinks' notable appearances.
Heart Health
Regular consumption of oolong is associated with a decreased risk of coronary heart disease and improved cardiovascular health. It manages blood pressure and cholesterol levels, reducing the risk of heart disease and stroke.
Bone Health
Consuming oolong regularly helps maintain bone density and lowers the risk of osteoporosis. This is particularly beneficial for older adults whose bone health is a major concern.
