What is Oolong tea?
Oolong tea is called "wulong cha" in Chinese. Oolong tea is a semi-fermented tea, and is a unique tea category among the six major tea categories in China.
Oolong tea is neither green tea nor black tea. The production process of oolong is between green tea and black tea. Compared with green tea, oolong tea is more fermented, and compared with black tea, it is less fermented. Its fermentation level ranges from approximately 10% to 70%. This special production method gives wulong cha a unique flavor and taste. Oolong tea has both the mellow taste of black tea and the fragrance of green tea.
Oolong tea production area:
In China, oolong tea is mainly produced in the northern Fujian region, southern Fujian region, Guangdong and Taiwan.
- Southern Fujian Oolong: Produced in southern Fujian, which is also the birthplace of oolong tea, the most famous of which is Tieguanyin oolong tea. In addition, there are Zhangping Shui Hsien, Bai Ya Qi Lan, Huangjin Gui oolong tea and so on.
- Northern Fujian Oolong: Produced in the Wuyi Mountain area in northern Fujian, the most famous of which is Wuyi Big Red Robe Oolong tea(Da Hong Pao Oolong tea)
- Guangdong Oolong: The most famous is the Dancong tea in Chaozhou area.
- Taiwan Oolong: The most famous are Dong Ding Oolong and Jin Xuan Oolong(Milk Oolong).
Production process of Oolong tea:
The production process of oolong tea includes picking, withering, shaking, frying, rolling, baking and other processes, among which "shaking green" is an important process for forming the unique quality of wulong cha. Shaking the fresh tea leaves is to collide with each other, scratching the cells on the edge of the leaves, thereby promoting enzymatic oxidation, forming the characteristic of "green leaves with red edges", and at the same time conducive to the development of aroma and taste.
Oolong tea benefits:
Oolong is known as "slimming tea" and has good weight loss effects. It is also known as "a magic medicine for beauty and health". It also has many functions such as promoting digestion, diuresis, anti-allergy, anti-aging, and refreshing the mind.
How to brew oolong tea?
The best way to brew Wulong is by using the Gongfu cha method. Let’s take our Ya Shi Xiang Dancong tea as an example to show the brewing method.
Tea to water ratio: 1:15-1:20 (if you are a Chinese tea beginner, you can try with 1:30)
Utensils: Chaozhou clay teapot or gaiwan
Water temperature: boiled water
Danocong tea demands a high temperature to stimulate the fragrances in tea leaves, first of all, you need to preheat well your teawares and then rinse your tea. Now you can start to brew the Dancong.
First infusion steeping time: 5-10s, second infusion steeping time: 5-10s, third infusion steeping time: 5-10s, fourth infusion steeping time: 10s, fifth infusion steeping time: 15s, after fifth infusions, you can appropriately increase steeping time
These are just guidelines. As we always say, it’s best to experiment with a range of temperatures and leaf-to-water ratios to understand the tea and your own taste preferences.
