Oolong tea: beneficial and harmful properties for the body

Author: Alena Dorozhkina , unique tea specialist,
professional tea-tester

The ability to brew tea leaves so as to reveal the whole gamut of taste is considered by the Chinese to be a real art that requires training in knowledge passed from one generation to another.

A special place among the various varieties of black, red and green tea is occupied by oolong, the benefits of which are confirmed by a biography dating back more than five centuries, and the geography of use, covering the countries of both the Old and New Worlds.

History and description

The first mention of the varieties in question dates back to the 17th century.

There are many legends in China, each of which offers its own version of origin, but neither historians nor tea experts have been able to come to any one final version over the years.

The starting point is the province of Fujian, whose producers, in an effort to avoid the imperial monopoly, decided to change the technology of manufacturing raw materials.

By the beginning of the 18th century, Chinese oolong tea, the beneficial properties of which were widely advertised by Dutch traders, first came to Europe. Originally sold as an unusual potion, the drink appealed to royalty.

The marriage between the British king Charles II and the Portuguese princess Catherine of Braganza also contributed to the expansion.

Due to the fact that the newly-made spouse highly valued various tea varieties, English trading companies also began to supply, which ultimately led to distribution not only throughout the continent, but also overseas.

Oolong is known by several names & ndash; oolong, turquoise and precious tea, black dragon. In China, it grows in only three places: the already mentioned Fujian, Guangdong, as well as on the island of Taiwan.

Tea fermentation involves the use of a special technology & ndash; the collection of leaves from the tea bush is carried out after their ripening.

Interestingly, the type of leaves collected has a big impact on quality and value. So, flushes with a kidney and 1, 2, 3 sheets are considered the most valuable, since they can be brewed many times, saturating the tea infusion with new taste shades.

Less expensive are ulunas created from large fleshy lower 4-5 leaves & ndash; the taste is rich, but slightly rougher and usually does not withstand more than 3-5 spills.

The obtained raw materials are dried in the open sun for 1-1.5 hours, after which they are placed in special baskets placed on a shady area.

With the same frequency, the material is mixed and kneaded, making the fermented edges of the leaves more pronounced.

Fermentation up to 45 & deg; C are classified as low fermented & ndash; light oolongs. But if you add an additional & ndash; the so-called & laquo; roasting & raquo;, in which it increases to 70 & deg; C & ndash; this category will be considered & laquo; dark & raquo;.

The duration of exposure is determined by the requirements for a particular type. Final Phase & ndash; drying, under the action of which oolong tea acquires a characteristic twisted shape, density and elasticity.

It is worth noting that the difference between genuine varieties & ndash; the integrity of the leaves, the absence of dust and crumbs that can spoil the impression of use.

In the process of brewing, they unfold, returning to their original state, exude a pronounced aroma, and give the liquid a rich and bright taste.

Popular varieties

Variety of species & ndash; one of the main factors that determine the demand for the ancient oriental drink around the world. There are four main categories based on manufacturing technology.

Highly fermented

It is generally accepted that representatives of this group appeared earlier than others. Highland varieties are in greatest demand. Shrubs growing in the Phoenix Mountains, as well as on one of the slopes of Ui, are distinguished by dense and juicy dark leaves, providing pronounced spicy taste with a sweetish aftertaste.

Among the popular types that you can order in the online store & laquo; Russian Tea Company & raquo;, highlight:

• Da Hong Pao Imperial Robe & nbsp; & ndash; exquisite dark oolong, which, thanks to special high-quality processing of tea leaf - the so-called "roasting," will give a rich aroma with shades of old wine, baked bread crust and dried fruits.
• Da Hong Pao is a high-end, rare tea that's hard to find in stores. The tea has a noble burgundy color and a tart, rich taste. It can be brewed several times, while fruit shades appear, tartness disappears.
• & laquo; Big red robe & raquo; & ndash; this oolong belongs to the category of dark oolong. Its taste, saturated at the first sip, with a slight fruitiness, quickly turns into a sweet fruity aftertaste, which is interestingly shaded by baked notes.

Highly fermented leaves are characterized by an elongated structure, pronounced volume and longitudinal twisting.

Foreground & ndash; brown, but ranges from gray to green.

The infusion is mainly amber, and has a rich aroma and a memorable sweet aftertaste with spicy shades.

Curiously, when looking at the drunk teas, you can see veins, reddish edges, as well as a greenish core & ndash; noble mountain types.

Low fermented varieties

For drinks with weak fermentation, it is also customary to use raw materials from tea bushes growing in the highlands. The appearance of light uluns is a delicate green shade, the aroma is fresh, and the taste gives floral notes of orchids and lilacs. Among the most famous species, it is worth highlighting:

• & laquo; Teguanyin & raquo; (Fujian) & ndash; it's a stunning scent of flowers & mdash; orchids and lilacs, sweet honey taste and an incredible state of lightness and positivity.
• & laquo; Taiwan Dong Din Ulun & raquo; & ndash; Taiwanese oolong, an infusion of delicate straw color gives a soft taste with a bright floral aftertaste with lilac notes..

Externally, teapots are usually light green balls with varying degrees of curl, which open when interacting with hot water. A stalk is often present on whole leaves. When dry, the aroma is similar to classic green varieties.

The finished infusion takes on a shade from bright yellow to pinkish, and can have a thick, saturated texture. Taste characteristics are characterized by grassy and floral notes.

Flavored Oolong

Individual category & ndash; varieties with an enhanced odor, to give which a variety of extracts are used, including ginseng, pink and flower petals, as well as pieces of berries and fruits.

Most of it is made in Taiwan & ndash; local producers have a love for creating unique experimental tea varieties, combining classic and modern processing techniques.

Perhaps the most famous representative of this group is Nai Xiang Jin Xuan & ndash; bred in 1980, today it is among the popular species, along with Puer and Te Guan Yin.

There is a theory that the characteristic taste possessed by milk oolong , & ndash; this is the result of irrigation of bushes with a special mixture based on milk and sugar, or is achieved by soaking shoots in it before drying.

In fact, the production process is not too different from the usual presentation, and the sophisticated aroma and unusual aftertaste & ndash; oxidation and wilting during fermentation.

Aged grades

For varieties with increased aging, weakly fermented raw materials are used, so such teas often have a similar name and appearance, also representing twisted dark brown balls with different shades.

Collection usually takes place in the fall, because in this case the drink acquires an optimal balance of aroma and taste.

The aging of the cups occurs naturally & ndash; using a special technology that increases the value of & ndash; or thermal processing.

When dry, they have a pronounced spicy smell, intertwined with woody, coffee and chocolate notes.

The taste is rich, invigorating, with shades of honey and dried fruits, as well as a small pepper that creates a memorable and lasting aftertaste.

Among the popular species, Lao Te Guan Yin and Lao Cha Wang are worth highlighting.

Chemical composition

The list of substances contained in the structure of fermented leaves quite clearly explains what exactly is useful for oolong tea.

Among the elements that have a positive effect on the state of the human body are present:

• B, K, C, D, and E vitamins
• calcium and phosphorus;
• iron, iodine, and selenium;
• manganese and zinc;
• flavonoids and antioxidants;
• tannins, catechins, caffeine, and essential oils.

The complete list includes about four hundred nutrients that have a beneficial effect.

In addition, tea drinks are low in calories & ndash; a hundred grams, depending on the variety chosen, accounts for only 130-150 kcal, so even regular use will not lead to weight gain.

What are the benefits of oolong tea?

Studies show that the effect of oolong consumption is comparable in terms of the most expensive types of white teas.

One of the factors of popularity is the already mentioned low calorie content, which, in combination with the active breakdown of fats, helps to normalize the general state of the body.

Of course, Chinese tea drinks are not a universal, or, moreover, a drug, if you actively seize them with cakes and muffins & ndash; the desired result is unlikely to come.

However, oolong is healthier than green tea and also has more properties than concentrated juices.

If you replace your usual drink with it as part of your daily diet & ndash; then, in combination with diet and exercise, you can regain fitness much faster.

This is due to the content of polyphenols in the fermented brew, which block enzymes responsible for the deposition of fat, as well as catechins that help accelerate metabolic processes.

Another important factor is & ndash; the presence of antioxidants in the composition that prevent premature aging and help maintain a fresh and attractive appearance.

Strengthening and restoration of vascular tone, elimination of cholesterol and normalization of pressure & ndash; this is why Chinese oolong tea is useful, the properties and benefits of which are so appreciated by eastern centenarians for the body.

Benefits for women

It is believed that one of the main secrets of beauty is not cosmetics or plastic procedures, but the predominance of natural products in the diet. So, for example, in the case of the category under consideration, & ndash; tea drinks from the highlands of China & ndash; there is a restoration of collagen, which has a positive effect on the state of cells, and increases the elasticity of the skin.

Also, do not forget about the effect of losing weight, manifested in the framework of the comprehensive program & ndash; both due to the trace elements contained and due to the ordering of metabolism.

In addition, the benefits of oolong tea for women include improving overall tone, feeling cheerful and positive, replenishing strength and relieving accumulated fatigue.

Benefits for men

From the point of view of strengthening men's health, especially in older age, it is worth considering such characteristic effects as:

• Stimulate the immune system against viral diseases.
• Elimination of toxins and slags that impair vascular patency.
• Create conditions for stable functioning of vital body systems.

Is it effective for weight loss

As already mentioned, the beneficial and harmful properties of oolong tea alone, regardless of the volume of consumption, will not help get rid of excess weight (as, indeed, gain it).

The desired result can only be achieved with an integrated approach. However, it should be noted that individual elements of tea leaves stimulate fat burning and metabolic processes.

Caffeine content

Lower concentration & ndash; compared to coffee and green tea & ndash; allows you to use low-fermented varieties as a way to gradually abandon the grain drink.

This is especially true for those who suffer from systematic addiction and at the same time experience problems with high blood pressure.

However, it should be borne in mind that the specific characteristics are largely determined by the accompanying factors & ndash; starting from the variety and growing conditions, and ending with the method of collecting and processing leaves.

In addition, the caffeine dose of one cup is determined by the temperature of the water used for brewing & ndash; the higher it is, the more your body will receive during the next tea party.

Contraindications and harms of oolong tea

A priori tea drinks & ndash; if used correctly & ndash; are the most harmless and safest of all. At the same time, when it comes to real fermented varieties, the effect may be different from expected. Therefore, it is better to clarify in advance how to brew and drink this or that variety.

The presence of tea & ndash; combination of tannin and caffeine, absorbed by the body quite slowly & ndash; causes a number of recommendations. Despite the lack of addiction, it is advised to refrain from frequent use:

• For younger children & ndash; due to nervous system excitability.
• Adults with pressure and heart problems.
• Pregnant and lactating women.

How to properly brew oolong tea

Competent preparation of a tea drink allows you to reveal not only its taste, but also positive properties. At the same time, the technique is not particularly complicated & ndash; especially for those who even remotely have an idea of ​ ​ the traditional Chinese ceremonies of Gong Fu Cha.

The choice of method primarily depends on the variety selected, as well as the degree of fermentation of the leaves. So, weakly fermented varieties are brewed with water at a temperature of 60-80 & deg; C, since a hotter liquid suppresses aroma and taste.

Duration of infusion & ndash; from 20 seconds to three minutes by the spill method: when 1 brew is aged for 20 seconds, and all subsequent ones are 2 times longer & ndash; 40 s, 1 min 20 s, 2.5 min. In the case of highly fermented and aged species, both the degree of heating (up to 90 & deg; C) and the exposure time increase.

The selection of dishes deserves special attention. Glass kettles do not retain heat very well, so clay or porcelain options are recommended.

Standard formula for calculating & ndash; a third of the volume of the container for brewing, two of them & ndash; underwater. On average, 2 teaspoons account for approximately 200 ml & ndash; hold the first infusion for about 15 seconds, then drain and fill again, and this can be repeated up to 5-7 times.

To summarize

Oolong tea, the benefits and harms of which for women and men have long been studied by Eastern sages and European scientists, remains one of the most popular in the world.

Today you can easily treat yourself to a cup of sophisticated drink, enjoying a pleasant aroma and bright taste & ndash; it is enough to order a suitable variety in the online store & laquo; Russian Tea Company & raquo;.