Oolong tea - history and properties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Oolong tea is a semi-fermented variety of Chinese tea that combines the best properties of green (non-oxidized) and black (oxidized) teas - light and fragrant, refreshing and strong. A typical oolong oxidation level is about ten to seventy percent. In general, it is considered the most difficult type of tea. Its processing includes five main stages: drying in the sun and fermentation; drying at a temperature of at least 250 degrees; twisting; final drying at a temperature of about 100 degrees to stop the oxidation process; sorting and classification.

Oolong tea is produced in several areas and sorted into four types, depending on the place of origin (Northern Fujian, Southern Fujian, Guangdong and Taiwan). Interestingly, its name (translated as "black dragon") remains somewhat of a mystery in the history of Chinese teas. There are many legendary stories associated with it. One of them says that it wasthe man who first invented the method of producing a fragrant drink - Su Long. Once, having collected tea leaves for himself in a bundle, the man was returning home and on the way he saw a deer. He, without hesitation, went after the beast on a hunt, which turned out to be successful for him. The next day, the man was so absorbed in this joyful event that he completely forgot about the tea leaves. When he unrolled the bundle towards evening, he found that the leaves had changed color and were almost brown. Fearing to lose the harvest, he quickly brewed tea and was amazed by its unique taste and aroma. Su Long treated friends and neighbors to tea and shared the recipe with them. The fame of the miraculous drink spread very quickly, and it eventually became known as oolong tea.

Although, most likely, the association with the black dragon arose due to the appearance of the leaves during brewing. They acquire volume and curvature, becoming almost blue-black, reminiscent of the mythological Chinese water dragon.

The origins of this tea date back to the end of the Ming Dynasty - the beginning of the Qing Dynasty. It first appeared in the Wuyishan Mountains, in Fujian Province. In general, Fujian has historically been at the center of innovation in tea culture. And the Wuyishan region has long been recognized as a special place due to the soil rich in various minerals, which is ideal for growing specific teas. The fact is that at the beginning of the Ming Dynasty, there was a ban on the production of the most famous product of Wuyishan - pressed tea (“bincha” - tea pancake). As a result, equipment in tea factories was confiscated, and for 150 years production did not exist. But, despite this state of affairs, it was during this "dark age" that some innovative teas were born in the region, among them oolong tea.

The properties of this drink are extraordinary. It is prized for its he alth benefits, which are recognized by Chinese traditional medicine, and in the past few years, Western scientists have also become interested. Medical studies have shown that this tea is useful for weight loss (along with proper nutrition and regular exercise), immune system disorders, heart disease, Alzheimer's disease. The caffeine contained in the drink activates a process in the nervous system called thermogenesis, which uses fat as fuel. When drinking tea, fats are burned and, accordingly, weight is reduced. Oolong tea also contains polyphenols, which increase the metabolic rate and prevent tooth decay. In addition, it helps to destroy free radicals responsible for the aging process.

According to the Chinese classification, all oolongs are grouped as "qing cha" ("turquoise tea"), while they have a variety of tastes and aromas (sweet, fruity, herbaceous, and others). It all depends on the place of cultivation and production. Tea leaves are processed for brewing in two ways: they are long, intertwined, or rolled into balls with tails left.

In Taiwan, tea cultivation began relatively late in relation to mainland China, in the middle of the 19th century. But since that time, many varieties grown in Fujian province have also appeared in Taiwan. Especially the tea industry has been rapidly developing and expanding since the 1970s. Most Taiwanese teas are consumed by the islanders themselves. Despite its small size, the island is very diverse geographically and the weather on it varies greatly from year to year, so the quality of teas differs from season to season. Such diversity results in great differences in appearance, aroma, taste of teas grown in Taiwan.

In some mountainous areas, at high altitude, tea leaves are harvested, from which a drink with a unique sweet taste is obtained. One of the most popular varieties in Taiwan and some South Asian countries today is Jin Xuan, which appeared in 1980 (translated as “golden daylily”). The variety is known as No. 12 or "milk oolong" tea. You can buy it in almost any specialized store or order it on the Internet, but you should be warned: due to the increased popularity of the drink, there are also many unscrupulous dealers who pass off flavored teas as real oolongs. This variety is produced from crops grown in highland areas and on characteristic soil, at a certain time and at the right temperature. Thanks to these factors, the tea acquires a milky silky texture and a floral aroma.