Oolong tea is sometimes incorrectly called redalthough in the light of today’s classification it makes little sense. In fact, it is classified as a blue drink. It owes its incorrect name to the deep purple color it turns after brewing. It is worth drinking because it is even healthier than green tea, which is known for its properties.
Oolong tea is made from the same leaves as green or black tea, but it differs in the degree of fermentation. In her case, it ranges from several to even several dozen percent. It is semi-fermentation that gives it a unique character that distinguishes its individual varieties. They include light and floral ones, medium fermented ones with a slightly fruity aroma, and darker, more essential ones. The latter are most similar in taste to black teas. The variety has the greatest reputation among enthusiasts Ti Kuan Yincreamy and elegant, called the queen of oolongs.
You can find many variants in stores, but not all of them offer the same quality. A good oolong should have large, rolled leaves that unfold visibly when poured with water. If there is a lot of dust and broken particles in the package, it is a sign that the tea may be of lower quality or was stored in unsuitable conditions. Also pay attention to the color of the leaves. Lighter ones indicate light fermentation and a more delicate flavor, while darker ones suggest a stronger, more intense aroma. It is good if the manufacturer provides the region of origin or even a specific plantation, because oolongs from Taiwan, southern China or the mountainous areas of Fujian have different profiles that affect the taste of the infusion.
Oolong has been studied for years for its impact on metabolism and the functioning of the circulatory system. This is an infusion rich in polyphenols responsible for accelerating fat burning, hence it is often recommended as a slimming tea. The leaves also contain compounds that help with… lowering cholesterol levels. Many analyzes show that regular drinking oolong improves heart function and supports circulation. This is especially important for people who care about preventive health care.
People who drink this tea notice that they become more alert than after coffee, but more concentrated than after green tea. This is because oolong has less caffeine than coffee, but more than green tea. The infusion also helps maintain stable blood sugar levelswhich is of great importance especially in people with insulin resistance. No wonder that in East Asian countries, oolong has for years been considered a drink supporting longevity and the overall balance of the body.
Brewing oolongs is simple, but requires a delicate approach. The most important thing is the right water temperature – too hot water may cause the leaves to lose their subtle aromas and the infusion will become bitter. The optimal temperature is 85-95°C and the brewing time is 2-4 minutes, but this is the Western version.
The Chinese make it completely differently – the first brewing is just pouring over the leaves and usually lasts about 3 seconds. The water from this pouring is poured out and only then does the actual brewing begin, which lasts up to 30 seconds. Each subsequent brewing is 10 seconds longer than the previous one. In Asia, it is believed that each subsequent brewing brings out more power from oolong; one leaf is brewed 6 to 10 times.
Oolong thrives best when it has plenty of room to spread outso it is best to use a vessel that will allow the leaves to float freely. Tiny wire infusers that help get rid of coffee grounds from other drinks are not for him. In the case of infusions made from fermented leaves, a gaiwan type infuser will be best, as the leaves will have plenty of space. In this type of vessel, tea can be brewed many times from the same leaves and each time it will have a slightly different taste.
A well-chosen oolong also requires proper storagebecause it is freshness that determines its aroma. It is best to keep it in a tight, opaque container, away from light, moisture and kitchen odors, which the leaves can quickly absorb. Metal cans with lids or glass jars stored in a closed cupboard are ideal. Especially the lighter and more delicate types like a stable temperature and a dry environment. Thanks to this, even after several weeks, they retain the depth of flavor and flexibility of the leaves, which is appreciated during subsequent brewing.
Source: Terazgotuje.pl
