I guess you have heard oolong tea before, from your good friend, TV show or newspaper, and you might somehow know that oolong tea may benefit your state of health, but you're not that positive about it. So, for everybody new at all to oolong, this article is for your needs.
What Is Oolong Tea?
Tea is getting a great deal of traction nowadays beyond China, especially in western nations. It includes 3 main different types: green tea, oolong tea, and black tea. And oolong tea is really unique, which is actually semi-fermented tea.Having said that, you might ask what is semi-fermented tea? Given that the manufacturing approach is quite sophisticated, I'd like to put in a way that you'll be able to understand very easily (I will discuss much more information later below):
You must try green tea before, which is well liked internationally, perfect for weight-loss. The green tea will never be fermented at all, which implies when the tea leaves are reaped, they are roasted at once, keeping the chemicals of tea the way it is.
The black tea is actually quite the contrary, totally fermented, which means that chemical changes have taken place for an extended period, then the fundamental compounds have been changed into another form, so the taste of black tea is totally different to green tea. But, the oolong tea doesn't go that far. It's always somewhere between green tea and black tea, obtaining highly distinct flavors and a few some other health benefits.
Etymology for Oolong Tea
This Chinese tea was actually originally known as Beiyuan Tea, which was a tribute tea. What was a tribute tea? It was a specific tea given to royals or an emperor, like a tribute to them.In fact, Beiyuan is a place within the north area of Fujian province (home of oolong tea). Then the tea farmers of An-xi county, south part of Fujian, considerably improved the typical tea making techniques, for that reason the Beiyuan Tea was developed into a whole new category. It is known that the name of first person who accidentally obtained this specific tea producing skill was pronounced as "oolong", and so in order to memorize him, this later popular tea was termed as "oolong tea".
In several other places, oolong tea just happens to be interpreted as "Wu long", precisely the same pronunciation, nevertheless need to explain here as it befuddles a lot of people. The main reason for the different spelling is because of 2 distinctive transliteration methods: the Wades Giles method gives us Oolong, as well as the Chinese Pinyin system gives us Wu long. But occasionally(rarely), oolong tea has some other names, for example, brown tea(named after its color) and rock tea(some types of superior quality oolong tea actually grow on the rocks/cliffs).
So, when you read here, you might get the idea of oolong tea now. But I am not going to stop here. Like I said, I'll try to uncover the manufacturing process, which can be more interesting and educational, allowing you to understand this tea far more deeply. So, bear with me.
Producing Routine In Depth
This quite complex producing approach has 7 key steps.
1. The Withering Step - Leaves are spread out, typically under the sun, with the purpose of removing wetness, softening the leaf cell wall and starting the natural enzymatic fermentation.
2. The Turning Over Step - Specifically designed systems are widely used to break down the leaves, increasing oxidation and allowing the chemical factors, within the stems, to blend with the leaves. This step contributes a lot towards the balance of quality in the finished product.
3. The Oxidization Step - The leaves are now given time to rest as all-natural fermentation process proceeds on. In this step, leaves will alter coloring, usually into darker green mainly because the cell structure further breaks down. And now the tea is increasing an intensive flavor.
4. The Kill Green Step - This step will stop the natural fermentation process while allowing the leaves unchanged.
5. The Rolling Step - To improve the entire amazing flavor and give shape to the leaves, cold or hot rollers (sometimes both) are employed to break down the leaves.
6. The Drying Step - Techniques including hot air, sun or pan drying are utilized at this point. The flavor and fragrance are further increased, although the step also serves the purpose of avoiding the growth of mildew and eliminating any grassy taste that remains.
7. The Firing Step - At last, to provide the needed smoky flavor the leaves will be roasted.
Places Where Oolong Tea Grows
Oolong tea grows primarily in northern Fujian Province, southern Fujian Province (the perfect place manufacturing one of the best oolong, i.e. An-xi county), Canton and Taiwan. The 4 primary places yield the most of oolong tea in China, if not in the world.
More than that, oolong tea has been found transplanted outside of China, which includes Thailand and India.
How Will You Benefit From Taking Oolong Tea?
You may be bored with water (just like me), perhaps you are tired with green tea (like me before tired of water) or other different kinds of tea, perhaps your friend informed you that oolong tea could be very beneficial to your well-being because of the excessive poly-phenol antioxidant properties; even so you may still have concerns in mind, that's OK.
You don't have to push yourself, you can just click on the hyperlinks at the bottom of the post, go straight to the topic which ever makes you wonder if you need to give oolong tea a shot or not. Right now, I'll just list the benefits here.
-Skyrocket Weight Reduction
-Deal with the Signs of Growing older
-Minimize Possibility of Heart Disease
-Avoid Most cancers
-Control Diabetes
-Minimize Emotional stress
-Minimize Pain
-Lower Bad cholesterol
By David Xiaottout