Oolong tea is a type of Chinese tea that falls between black and green teas. Oolong typically has a taste that’s less bitter than black tea, but stronger than green. It’s not uncommon for oolong to have hints of both the earthiness of green and the mellow sweetness of black.
Oolong is an excellent source of antioxidants and other vitamins, such as Vitamins A, C, E, B-6 and folate. It’s also a great source of fiber which can help regulate blood sugar levels.
Oolong tea is grown in both China and Taiwan, most famously in the Wuyi Mountains of northern Fujian Province, China. The tea is shipped across Taiwan where it’s dried, and then sold to retailers.
This tea is called “oolong” because of its unique growing method. Oolong tea leaves are picked when they’re partially withered, then are promptly steamed to preserve their green color and fresh flavor.
A short history of Oolong Tea
The history of oolong tea is deeply intertwined with Chinese history and culture, as the originator of the tea plant itself. Oolong leaves are not only a traditional herbal medicine in China, but also they have been popularly consumed throughout Asia for thousands of years. Oolong is one of four major teas produced in Taiwan, where there are four main harvest seasons in a year.
The popularity and production landscape has changed over time as new causes emerged to spread the tea’s use even more widely through Western markets. In a Western sense, the term oolong notably has been linked to the “tea wars” that were waged throughout the 20th century.
The story of oolong tea began around 800 A.D., when tea was first introduced to China by Buddhist monks from Nepal. Tea was used in religious ceremonies and consumed as medicine (a practice that continues today). The Chinese realized that different types of tea leaves imparted different flavors and effects: green teas were used in spiritual ceremonies because of their color, white teas for medicinal purposes because of their delicate flavors.
Types of Oolong tea
Oolong tea comes in two varieties: black and green leaves. The difference between the two is a result of the type of leaves used and how long they have been oxidized. Both may be used to make a variety of types of tea including iced, white, pu-erh and tung-hsing cha or green tea.
The following are the most popular types of oolong tea:
Tie Guan Yin (Iron Goddess oolong)
It is an oolong tea which is named after the Chinese Goddess of Mercy, Guan Yin. This lightly oxidized tea has a strong flavor and aroma with a sweet aftertaste, and is often placed in bamboo baskets or clay pots to steep. It can be brewed 4-5 times and can be served hot or iced. Considered the “king” of Chinese tea by the locals, it was first introduced to the world during the Renaissance period by Buddhist monks visiting Europe who brought with them samples of this specialty drink. One of the many benefits of this tea is that it is a weight reducing tea as it is rich in minerals. It also lowers cholesterol levels and improves your immunity.
Wu Yi Oolong, from Xiaguan
It is a famous oolong tea growing region in Taiwan, special because it is a double oxidized tea and resembles bing tea but with its own unique taste. It has a grassy flavor with subtle hints of fruit such as strawberries or orange peel. This medium oxidized tea can be brewed multiple times and offers a great taste that grows more mellowed as any excess leaf falls to the bottom of the cup. It is a porcupine on diet as it makes you lose weight and cleanses your skin.
Tie Luo Han Guo Tea, or the “Buddha’s Hand” oolong tea
It is a tea that has been specifically named after the fruit used for its production. The fruit is synonymous with longevity because according to Chinese legend, the Buddha grew a plant from his hand to feed his starving followers. The smell of this tea is reminiscent of mango with sweet floral aftertaste, and it actually tastes similar to mango as well. It is an example of a medium-oxidized tea that can be brewed multiple times and drunk hot or cold. It is known to be a great weight reducer, is rich in antioxidants, and has the ability to lower cholesterol levels.
Dong Ding Oolong
It is one of the most famous Taiwanese oolong teas, and comes from the Tai Ping Hou Kui area of Taiwan. It is made from leaves that are tightly curled and oxidized for shorter periods of time but are given high heat which enhances their profile as a mineral-enriched antioxidant tea. When brewed, it offers an earthy flavor that grows mellowed with each passing steeping.
Health Benefits of Oolong tea
There are many benefits to drinking oolong tea, as opposed to other varieties such as green or black teas. Some of them are –
- Reduces Wrinkles and Fine Lines A study conducted in China showed that the antioxidants found in oolong tea have helped reduce fine lines and wrinkles in menopausal women. Antioxidants help reduce the damage that occurs due to oxidative stress, which means less damage to your skin. Some antioxidants include vitamin C, vitamin E, and beta-carotene. Antioxidants are also anti-inflammatory, which means they can help reduce the redness and swelling of your skin. Potent antioxidants are also great for fighting free radicals in the body and lowering your risk of developing certain diseases such as cancer.
- Great Acne Treatment Tea tree oil is a known treatment for acne — however, oolong tea has many properties that can naturally treat acne as well. Oolong tea’s polyphenols are known to have antibacterial activity against pathogenic bacteria. This includes the bacteria that causes acne and clogged pores. Oolong tea is also rich in minerals such as sulfur and selenium, which are known to be very effective in treating acne as well.
- Teas can also relax the skin itself, helping it to combat inflammation; reduce redness and swelling; have a calming effect on your entire body; or help your body release endorphins naturally which provides you with an overall sense of relaxation. Some tea’s anti-inflammatory properties are due to their naturally occurring level of caffeine. 3. Antioxidants For Healthy Skin The antioxidants found within oolong teas help combat free radicals in the body.
- Oolong Tea Treats Acne Oolong tea has been shown to have antibacterial effects against certain strains of bacteria that cause acne. The anti-bacterial properties are due to the tannins found in it. These anti-microbial substances help fight Propionibacterium acnes, the pathogen that causes acne, as well as Candida albicans and Staphylococcus aureus. So if you are suffering from a bad case of acne, drinking oolong tea can help reduce inflammation, remove dead skin cells and unclog pores, while also fighting p. acnes bacteria that may be causing your acne.
- Antioxidants Within Oolong Tea Help Prevent Premature Aging Oolong tea contains antioxidants that help reduce the damage caused by free radicals. Free radicals are caused by pollution and cigarette smoking, which can cause premature aging and help the aging process accelerate. Oolong tea has been found to be effective in preventing premature skin aging in laboratory testing.
- Lowers Risk of Heart Disease Scientists have associated oolong tea with a decreased risk of heart disease among women. In one study, women who drank four cups of oolong tea per day for a year were found to have a risk reduction of 53% from their baseline risk. This was compared to those who did not drink oolong tea.
- Oolong Tea May Help Reduce Cholesterol Levels Studies have shown that drinking oolong tea regularly may help lower cholesterol. Unfortunately, the studies were mostly done using green tea, which is not rich in antioxidants like oolong tea is. However, some research has shown that oolong tea has an effect on triglycerides and LDL cholesterol; however those results are not entirely conclusive.
- Oolong Tea Reduces Risk of Liver Cancer / Diabetes Type 2 Studies have also shown that consumption of both green and black teas, but especially oolong tea in particular, can help prevent liver cancer. Oolong tea bags have been shown to have antioxidants that can help protect the liver from damage caused by free radicals, which can cause liver cancer. Oolong tea is also known to be effective in preventing type 2 diabetes. It may be due to its anti-inflammatory properties.
- Improves Blood Circulation / Indigestion Oolong tea contains caffeine, but it is less than coffee or black tea and still much less than green tea. However, it does not leave you feeling jittery like coffee or nervous like caffeine from black tea tends to do.
- Reduces Risk of Heart Disease, Stroke, and Diabetes Oolong tea has been shown to reduce the risk of heart disease, stroke and diabetes. Most studies that have been done on oolong tea have focused on black oolong tea extracts (like this one), which may be due to the tannins found within it. Tannins are anti-inflammatory and antioxidant compounds, which help lower cholesterol. Black oolong tea has also been shown to be effective in treating metabolic syndrome (a precursor to diabetes) as well as reducing blood sugar levels in diabetics.
Chemicals used in Oolong tea
Chemical analysis showed that compounds detected in the tea extracts comprised the flavonoids, catechin, and phenolic acid. One of the catechin compounds is theaflavin, and this compound is responsible for giving oolong tea its distinctive flavor and color. Theaflavin also contributes to antioxidant activity and has been found to have inhibitory activities against bacteria, fungi, and viruses.
The oxidation of oolong tea leaves is caused by the enzymes in the tea leaves themselves. With prolonged exposure, these enzymes oxidize the nonvolatile compounds and change the color of leaves from green to dark green, light brown, yellow-green, and then dark orange. The darkening continues until most of the flavonoids are oxidized and give a characteristic red-brown color to oolong tea leaves.
The aroma and flavor compounds found in oolong teas can also be found in other foods such as chocolate, coffee, wine, onions, apples, pears and citrus fruit. Like oolong tea leaves they are rich in polyphenols that act as antioxidants.
Steeping Oolong tea
The simplest way to make oolong tea is with a traditional steeping method for three to five minutes in hot water. Since oolong tea is a semi-oxidized or “green” tea, it takes less water than many other teas. However, the longer you steep an oolong, the stronger it will become. For most everyday uses of oolong, a short steep of just two minutes can suffice while this can be extended to ten minutes for stronger and more intense flavor experiences.
The most common ways to steep oolong are in pots or in cups. For pot steeping, use about one teaspoon for every cup of water and then a temperature range of 175-185 degrees Fahrenheit is the optimal temperature for producing the most flavor from an oolong tea. In general, it is best to use about 3 grams of tea for every 6 ounces of water.
For cup steeping, a good rule of thumb is to use about 1 tablespoon of loose tea or 1 tea bag per cup. The water temperature can be slightly lower, around 160-170 degrees Fahrenheit, or even higher if preferred.
Below are some of the most common oolong tea brewing methods:
Gong Fu: The gongfu method is a traditional Chinese way of steeping tea that requires a minimum of two people. A small vessel called a yixing teapot is used, which is a form of earthenware that keeps the heat in to help keep the flavor in the tea. These pots are made from a special clay which allows the pot to transfer heat quickly through the base. Clay pots are also known to help keep tea warm for longer than other types of pots. In addition, the yixing teapot allows the tea drinker to more easily manipulate the steep time and temperature independently for each subsequent steeping.
The gongfu method uses about a teaspoon of tea leaves per cup and a two minute steep time for each infusion that is done in succession. A typical steeping process would be as follows:
First Steep: The first round is just a rinse with hot water at a temperature that is around 150-170 degrees Fahrenheit. This rinses away any dust from the leaves and warms up the pot so that it can maintain heat throughout the process without getting cold.
Second Steep – The pots should be pre-warmed to around 175-185 degrees Fahrenheit so that the heat can continue to be transferred throughout each successive infusion. Add a small pinch of tea leaves and steep for about two minutes, remove the pot and repeat step 2 for each additional infusion.
Third Steep – The third round is done with a light rinse at about 175-185 degrees Fahrenheit. Gently rub the leaves over the entire bottom of the cup or teapot, leaving any tea particles on the bottom of the cup or pot so that sediment and bits from previous infusions can fall down into the next cup and create even stronger flavor profiles.
Fourth Steep – The next infusion is steeped at around 175-185 degrees Fahrenheit and only requires a light rinse. Repeat until all the leaves have been used.
Fifth Steep – The fifth round is steeped with a small pinch of tea leaves at about 175-185 degrees Fahrenheit. Again, lightly rinse the leaves and let them sit for about two minutes before repeating step 5 for each additional round.
Sixth Steep – The final infusion is sometimes called the “long” infusion because it involves a longer steep time at around between 185-195 degrees Fahrenheit. Again, rinse just lightly or until you reach a soft boil tip or weaker steeping strength.
In general, the longer you brew an oolong, the stronger and more intense the flavor will become. In some cases, it is a good idea to make several rounds of infusions with a stronger first infusion and then repeat that same first infusion until you have reached your desired strength rather than time.
When brewing in pots or cups, steeping times should be kept as short as possible to maximize overall flavor experience.
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