The Oolong Tea: Facts and its health benefits

Oolong tea (Wu-Long), meaning "black dragon tea" in Chinese, is a traditional tea that was first produced towards the end of the Ming dynasty, approximately 400 years ago. The “black dragon tea” is most probably an allusion to the tea leaves’ unique resemblance to the curling body of the mythical Chinese dragon. Its color (ranging from 10% to 70% in oxidation) is between green and black.

Oolong tea is one of the most popular types of teas served in China.  Its taste somewhat resembles that of green tea. An average cup of Oolong tea, properly brewed, has half the caffeine available in a cup of black tea, and about half as much as a cup of green tea. The difference in caffeine content comes mainly from the brewing temperature, and not the composition of the tea itself.

Oolong teas come in different flavors and aromas ranging from green and floral to dark and roasted with myriad points in between.

The tea leaves are picked on the morning of a clear day. Oolong tea leaves are processed directly after being picked. They are picked in batches consisting of one bud and three leaves. They are first briefly dried in the Sun. Afterwords, they are placed into baskets and shaken about; this process bruises the leaves. The process of oxidation begins as the juices in the leaves are exposed to the open air. The leaves are then spread out indoors to dry for two hours or so. Then they are cooked, terminating the fermentation process. Oolongs are generally fired and cooked very quickly.

Oolong tea leaves which are first steamed are often flavored with Jasmine flowers. Because Jasmine flowers bloom during the evening, they are picked early in the day and mixed in with the oolong tea leaves at night, when release their scent. The scent is infused into the leaves, and the process is repeated several times.

A brief history

At around the beginning of the Qing Dynasty, and the end of the Ming, a new type of partially oxidized tea emerged from the Wu Yi Mountains. Oolong tea was first cited in writings as Rock Tea, and the region where it first emerged was referred to as Wu Yi Shan, which is still the name used for teas that come from this region.

The Southeastern coastal province of Fujian has historically been a place of tea culture novelties for hundreds of years. It is because of this fact that the Fujian region is also responsible for the discovery and perfection of the oolongs. The biological diversity and mineral rich soil of Fujian’s Wu Yi Shan has long been acknowledged as a place that is well suited to grow special teas.

Compressed cakes of tea made in Wu Yi Shan, were banned in 1392 by the Ming Dynasty in an attempt to end the enduring corruption perpetuated by the tea trade. The ban on compressed tea indirectly imposed a dark age on Fujian tea making, and tea producing factories were closed and equipments were confiscated by the authorities. Tea production was effectively shut down for a hundred and fifty years in Fujian. However, and as ironic as it may seem, it was during this period when the famous innovations in tea culture and production were made.

Fujian tea makers, likely Buddhist monks operating from in their temples, devised charcoal roasting techniques to dry their tea. This slow charcoal roasting method when combined with the accidental oxidization of their tea gave way to the particular flavor of Wu Yi Shan’s oolong tea.

Oolong Tea facts and health benefits

Oolong tea gained popularity in the West because of a plethora of research that has been done in regard to its alleged anti-obesity properties.Oolong tea is full of enzymes that facilitate the break down of foods so that they are more easily metabolized and digested. For this reason it has been claimed by some to be a powerful agent for weight loss. However, oolong tea has largely been known throughout history for assisting digestion, alleviating headaches, and cleansing the bodily system due to the presence of detoxifying agents like Theine, Theophyline, Theobromine. Japanese researchers have also discovered that oolong tea may help prevent tooth decay and relieve itching.

Relaxing to the stomach, oolong tea counters the negative effects of rich or greasy foods. In addition, oolong is believed to benefit joint health, the relief of muscle aches, and, in Japan, is considered as an aid to liver health. Heavy smokers and drinkers are known to drink oolong tea to purge their bodies from toxins.

Like other types of tea, Oolongs are rich in vitamins (A, B and, C), minerals (Magnesium, Manganese, Selenium, Calcium, Potassium, Fluorine, and Phosphorus) and powerful antioxidants called polyphenols, which help prevent the development of certain types of cancers, keep the heart healthy and aid general well-being.

Although there is some promising research that has been done investigating the anti-obesity properties of oolong tea, the weight-loss assertions made by major proponents of oolong tea have yet to be fully substantiated. In a research article published in an issue of The Internation Journal of Obesity (January 1999, Volume 23, Number 1, Pages 98-105), it was demonstrated that the anti-obesity effects of oolong tea in high-fat diet-treated mice might be due partly to the enhancing effect of the caffeine in oolong tea. The results suggested that oolong tea may be an effective crude drug for the treatment of obesity and fatty liver caused by a high-fat diet. Nonetheless, one should be wary of tea sellers who claim of extra ordinary weight loss resulting from drinking of oolong tea. The experience of drinking a flavorful cup of oolong tea just adds to its already proven health benefits.

How to brew and serve oolong tea

It is generally brewed to be strong, with the bitterness leaving a sweet taste in the mouth. In general, 2.25 grams of tea per 170 grams of water, or about two teaspoons of oolong tea for one cup, must be used. Oolong teas should be prepared with 180°F to 190°F water (not boiling) and steeped 4-5 minutes. High quality oolong can be brewed many times from the same leaves, and unlike other teas it improves with reuse. It is common to brew the same leaves three to five times, the third or fourth steeping usually being the best.

An additional commonly used method of brewing oolongs in Taiwan and China is called gongfucha. This method uses a small brewing vessel, such as a gaiwan or Yixing clay teapot, with a large tea to water ratio. Multiple short steeps of 20 seconds to 1 minute are done and are often served in one to two ounce tasting cups.

How much do Oolongs cost

As with any other product, there are varying qualities of oolong tea. For new oolong drinkers, it is advised that they stick with the less expensive tea in the beginning. Tea drinkers should first get get to know a tea before attempting a higher grade tea. Once an oolong tea drinker is able to appreciate its subtleties, he/she can choose a higher grade or try the gong-fu style.
 
Generally, half a kilogram (1 pound) of top grade loose-leaf Oolong tea can go for as high as $220. But there are types of oolong that are good in quality, which are available for much less. Although its price might seem prohibitive at first, a pound of oolong tea usually makes 100 cups of tea, and more if you infuse the tea leaves multiple times.


After reading all of this information, I am sure you want to try a delicious cup of Oolong tea.