Growing and processing- oolong tea

Oolong teas are grown in China and Taiwan. The most famous provinces of oolong tea are north of Fujian province (Wuyi mountains) and middle mountain Taiwan.

Oolong tea is known as Wu-long tea. Wu means black, and long means dragon. The history of oolong name is unknown and no one knows how this tea got its name. There are many theories as to how the oolong tea was created.

The first theory is that the tea was created during Ming dynasty in Fujian province in emperors tea gardens, since the tea was darker in color they named it “The tea of the black dragon”. Second theory is that the tea got is name after the Wuyi Mountain where it originated. Third theory  is that the tea got was named after the hunter that during the hunt left the tea for a longer period of time to ferment (due to unexpected longer hunt), and after the hunt created the tea of leafs that fermented. He notices that the tea was different with stronger aroma.

Oolong tea is a kind of semi-oxidized tea. The duration of semi-oxidation process is somewhere between black and green tea, and have the same amount of caffeine. Oolong tea is most famous for its good fight against cellulite. Since it comes from the same plant as green tea (Camellia Sinensis), it is also known for its extraordinary healing properties.

The harvest is one of more important differences between green, black and oolong tea. The secret is in the time of the harvest of leaves of plant Camellia sinesis. Timing of the harvest determines the taste and smell of the tea. Some teas are picked in the spring, others in the summer, etc. However there is no rule that determines which tea is better, it all depends on the individual. Oolong tea leaves are picked when they are not too old, or to young. Harvest time also depends on the climate change (time). If the weather is cold the harvest will be postponed, and if the weather is warm growth of leaves will be accelerated and the harvest will occur sooner.

Processing of tea mostly influences its properties and taste. Processing of tea consists of processing of leaves immediately after the harvest. Leaves are left for a while on the sun to wither. After that they are placed in basket and shaken. Now leaves must be spread out on the air so that the process of oxidation can begin. Leaves are dried, and after a while (depending on the tradition of the processing manner) must be heated in a high temperature to stop the oxidation. Tea produced in this way had less caffeine than black, and more than green, that is, somewhere between  (depending on the traditional way of processing for certain areas).

Division of oolong teas is conducted considering the processing ways. There are different variants of oolong teas. Some of them are:

  1. Wuyi Yan Cha,
  2. Tie Guan Yin,
  3. Huang Jin,
  4. Ben Shan,
  5. Bai Ya Qi Lan,
  6. Formosa Oolong,
  1. Feng Huang Dan Cong

Preparation and composition of oolong tea

  1. Heat the water until it boils
  2. Put one bag of tea in one cup. If the tea is not in bags then put 3 grams of leafs in 200ml of water,
  3. Leave the cup for about 3-5 minutes.
  4. After that you can start to enjoy drinking this tasty and above else healthy beverage.

True taste of oolong tea is best tasted if it is consumed without additives. If you are a real tea lover and you want use the maximum this tea has to offer, drink oolong tea without additives. If you don’t like the taste or you like a sweeter taste of tea, add sugar of honey, which will make this tea sweeter and exceptionally tasty beverage.

In sale, we find it in the form of a tea: in filter bags. It is very important that the bought oolong tea is well packaged in a packaging which prevents it to have contact with outside air.

The quality of oolong tea is bigger is the tea I well preserved. As other teas, oolong tea must be kept in a dry, cold and well sealed place without contact with the sun, moisture and other strong smells.

Oolong tea is rich in anti oxidants, vitamins and minerals: potassium, manganese, copper, carotene, selenium, potassium, and vitamin A, B, C, E and K. It also contains folic acids.

Caffeine is one of more important ingredients of oolong tea. Every tea has a different amount of caffeine. Level of caffeine is bigger if the oxidation process is longer. In view that oolong tea oxidizes longer than green and shorter than black tea the level of caffeine is somewhere between. This level of caffeine varies in different types of oolong tea, that is, depending on the way of processing oolong tea. Oolong tea contains about 35-45 mg of caffeine while black tea contains around 50-70mg and green around 15-20mg.