Oolong tea has many names: blue tea, blue-green tea, Wulong tea, or black dragon tea… Its identifying labels are numerous, but its variations in aromas and flavors are even more so! Some oolong teas will intoxicate you with warm and woody aromas, while others will delight you with their sweet and fruity notes.
The benefits of oolong tea:
A staunch fighter against cholesterol and fat, oolong tea boasts several virtues highly valued by health enthusiasts. Its theine and caffeine content helps keep the mind clear and alert—and also regenerates the metabolism thanks to the antioxidants in these elements. Furthermore, oolong tea is said to be a wonderful anti-inflammatory… as well as an unexpected culinary ingredient! Try adding it to your Chinese recipes.
The production of oolong tea:
Among the reasons for the vast differences in taste among oolong teas, one of the simplest lies in the production process itself. Oolong teas are semi-fermented (unlike pu-erh, which is fully fermented and aged). "Semi" is a vague description, and for good reason: the degree of fermentation varies greatly from one tea to another! The Chinese method typically produces a light tea, with 10-15% fermentation. The Taiwanese method is more intense, fermenting the tea to levels reaching 70%.
Oolong tea is prepared with almost boiling water (around 95 degrees Celsius). Its steeping time can range from 3 to 10 minutes. However, good quality oolong tea is quite unique: not only can you re-steep it, but the tea develops more flavor and becomes more enjoyable with each subsequent infusion. The third and fourth infusions are said to be the best. That's reason enough to drink more!
