Oolong tea is one of the most popular types of teas served in China. Its taste somewhat resembles 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.
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, creditable to the presence of detoxifying agents like Theine, Theophyline, Theobromine.
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, the weight loss assertions encircling oolong tea have yet to be substantiated. 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 proven health benefits.
Types of Oolong Tea
The most popular and pricey Oolongs are come from China, and the production is normally attributed as organic. A lot of ShuÇ XiÄn oolong tea is grown elsewhere in Fujian.
A partial list of the well known cliff teas are:
Dà Hóng Páo
Big Red Robe in Chinese, a highly prized tea and a Si Da Ming Cong (四大å樅, literally: The Four Great Bushes). This tea is also one of the two Oolongs that make it to the list of Chinese famous teas.
ShuÇ JÄ«n GuÄ«
Golden Water Turtle in Chinese, a Si Da Ming Cong.
TiÄ› Luó Hàn
Iron Arhat in Chinese, a Si Da Ming Cong tea
Bái JÄ« GuÄn
White Cockscomb in Chinese, a Si Da Ming Cong tea. A light tea with light, yellowish leaves.
Ròu Guì
Cinnamon in Chinese, a dark tea with a spicy aroma.
ShuÇ XiÄn
Water Sprite in Chinese, a very dark tea, often grown elsewhere.
[edit] Fújiàn province
TiÄ› GuÄn YÄ«nTiÄ› GuÄn YÄ«n or Ti Kuan Yin
Iron Guanyin in Chinese, this is a tea from Anxi in South Fujian. It is very famous, in fact a 'Chinese famous tea' and very popular.
How to brew and serve oolong tea
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 (82°C-87°C) 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.
Bonus -- Video: What is Oolong tea?
Expert: Josh Chamberlain
Bio: Josh Chamberlain started his own tea company, J-Teas, in 2004. He buys his tea from small family farms throughout the world.
Filmmaker: max koetter
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, creditable to the presence of detoxifying agents like Theine, Theophyline, Theobromine.
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, the weight loss assertions encircling oolong tea have yet to be substantiated. 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 proven health benefits.
Types of Oolong Tea
The most popular and pricey Oolongs are come from China, and the production is normally attributed as organic. A lot of ShuÇ XiÄn oolong tea is grown elsewhere in Fujian.
A partial list of the well known cliff teas are:
Dà Hóng Páo
Big Red Robe in Chinese, a highly prized tea and a Si Da Ming Cong (四大å樅, literally: The Four Great Bushes). This tea is also one of the two Oolongs that make it to the list of Chinese famous teas.
ShuÇ JÄ«n GuÄ«
Golden Water Turtle in Chinese, a Si Da Ming Cong.
TiÄ› Luó Hàn
Iron Arhat in Chinese, a Si Da Ming Cong tea
Bái JÄ« GuÄn
White Cockscomb in Chinese, a Si Da Ming Cong tea. A light tea with light, yellowish leaves.
Ròu Guì
Cinnamon in Chinese, a dark tea with a spicy aroma.
ShuÇ XiÄn
Water Sprite in Chinese, a very dark tea, often grown elsewhere.
[edit] Fújiàn province
TiÄ› GuÄn YÄ«nTiÄ› GuÄn YÄ«n or Ti Kuan Yin
Iron Guanyin in Chinese, this is a tea from Anxi in South Fujian. It is very famous, in fact a 'Chinese famous tea' and very popular.
How to brew and serve oolong tea
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 (82°C-87°C) 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.
Bonus -- Video: What is Oolong tea?
Expert: Josh Chamberlain
Bio: Josh Chamberlain started his own tea company, J-Teas, in 2004. He buys his tea from small family farms throughout the world.
Filmmaker: max koetter
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