Chinese tea oolong (oolong)

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

Oolong (or oolong) tea is a Chinese traditional tea that is intermediate between green and black in terms of oxidation. Grown only in China, high in the mountains, on stony soils. The quality of this tea depends on the amount of rainfall, the orientation of the mountainside, the professionalism of the people who collect and sort the leaves by hand.

The degree of oxidation of this variety of tea varies from 10% to 70%. In China, it is the most popular. Oolong in China is classified as a group of "kincha" (pure teas). Only oolong tea is used in the traditional Gongfu Cha tea ceremony. It tastes closer to green than black tea: it has a rich spicy, slightly sweet floral taste with a long pleasant aftertaste.

In the literal translation "oolong" - "black dragon tea". Individual varieties, including those grown in northern Fujian, the Wuyi mountains and central Taiwan, are the most famous in China.

According to the method of processing and the characteristics of soil and climate, Chinese oolong tea is divided into Guangdong, Taiwan,Fujian (Southern Fujian and North Fujian).

Oolongs are made from mature leaves that are harvested from mature tea bushes. Then they are dried in the sun for 30-60 minutes, placed in bamboo boxes for further oxidation.

Periodically, the leaves are gently mixed. Therefore, uneven oxidation occurs. Usually the edges of the leaves are more susceptible to this process than the middle. Depending on the duration of the procedure and the quality of the raw material, it oxidizes from 10% to 70%.

After this procedure, oolong tea is dried in two stages: on an open fire, then - in a twisted form until the oxidation stops completely. Leaves are twisted in two ways - either along the sheet, or into balls. The latter method is newer.

Genuine oolong tea - exclusively whole leaf. Therefore, in the process of brewing, the leaves unfold, acquiring a characteristic color - with dark edges, like black tea, and green veins in the middle of the leaf. Ready tea, if it is of good quality, should not contain crumbs, dust, broken leaves.

To properly brew oolong tea, you need to know some subtleties. Traditionally, a special gaiwan device is used for this, which is a large cup with a lid. Low-oxidized teas (10-30%) are brewed in the same way as green teas, with water at a temperature of about 60-80 degrees, for 1-3 minutes.

But highly oxidized varieties (Taiwanese) require more time to brew - 2-5 minutes. Some of them canbrew 3-5 times.

After brewing, oolong tea has distinct characteristics that do not allow it to be confused with other types. The highest quality oolongs have a rich floral aroma and a recognizable peach flavor. The taste is so strong that the tea is even called "spicy". The color of the tea leaves varies from pale jade to deep red.

The most popular Chinese tea in Europe is milk oolong. It is produced in several ways. The bush is pollinated with a solution of Cuban sugar cane, and the rhizomes are watered with instant milk. The second method consists in the special processing of the collected tea leaves with a milk extract, which, in combination with the oolong itself, gives a special creamy taste and aroma.