How to brew milk oolong tea: detailed instructions and nuances of brewing

What myths do not exist around the tea ceremony with this fragrant drink. Some say that milk oolong should be steamed with milk, while others adhere to the traditional type of preparation: what is the truth and how to brew Chinese green tea, learn from our article.

What is this variation

Milk oolong (the second name for oolong, which it received due to erroneous transliteration when translated into English) is widespread around the world.

It is made from flavored semi-fermented large tea leaves harvested from adult bushes. Another of his & laquo; name & raquo; & ndash; nai san jin xuan & ndash; can be literally translated as & laquo; fiery flower with a milky aroma & raquo;.

It is also called & laquo; Qing Cha & raquo; & ndash; & laquo; turquoise & raquo;.

According to the level of fermentation, the leaves occupy an intermediate position between black and green teas, so they cannot be clearly assigned to one category or another. Conventionally, uluns can be divided into light and dark, which is closer to the truth. The first includes a variety with a recognizable smell of milk and a creamy taste.

When finished, the product is tightly twisted lumps of different sizes that open during the brewing process. The leaves themselves are quite stiff and mature, which allows them to be brewed several times, gradually revealing new taste shades.

By purchasing products from & laquo; Russian Tea Company & raquo;, you can be sure of their high quality.

By brewing our oolong, you will fully feel that very milky softness and enveloping creamy caramel aftertaste.

Calories

Calories depend on a number of nuances. First of all, whether you will add sweeteners. If we take into account the drink without sugar, we get the following data:

The parameters are calculated based on the weight characteristics of the dry product.

The focus on breaking down fats makes this tea a great weight loss aid. In addition, it cleans the intestines of toxins and toxins.

Emergence and manufacture of different varieties

The tea bushes that gave us this drink were developed in Taiwan in 1982.

The events of World War II contributed to this. The island was occupied by the Japanese and a research institute was opened on its territory. After the surrender, they left the Taiwanese with approximately 5,000 different variations of Taiwanese oolong.

Professor Wu from China took up the study of these plants. New shrubs were characterized by a high level of resistance to disease.

Today, plantations where crops are grown are located in the Alishan Mountains.

Plucking the bushes by hand, collecting kidneys and 3-4 leaves.

The main seasons for receiving raw materials are winter and spring.

Tea leaves are then processed in several steps:

• fade;
• crumple;
• commit;
• twist;
• fry;
• dry.

There are two main varieties of milk oolong: Jin Xuan with a slight natural taste of cream and Nai Xiang, which undergoes additional aromatization. & nbsp; The second is most common.

As a result of the interaction of the leaves with the flavor, the tea drink acquires a rich aroma. Do not believe the myths that the bushes are pollinated with sugar, watered with whey or steamed raw materials over milk. In fact, everything is much simpler.

The product undergoes incomplete fermentation, which also affects the disclosure of its taste properties. After withering leaves in the sun, they are placed in a shaded, ventilated place, periodically mixed and kneaded, and then twisted and fried.

Thanks to these processes, the infusion gets a golden color, a creamy and creamy aftertaste and a thick aroma.

How to brew and drink milk oolong at home

Only the correct brewing process will achieve the full disclosure of the taste and benefits of this tea.

The technology itself will not seem difficult to those who are already familiar with the Chinese tea ceremony, at least at the household level. The principle of oolong preparation is similar to that applied to other varieties.

Water temperature and infusion duration are directly proportional to leaf fermentation.

So, semi-fermented shoots need to be brewed a little longer than fully fermented, but less than varieties that have undergone minimal fermentation.

In very hot water, the leaves give off their aroma and taste almost instantly, but in order to speed up the result, you risk getting a tasteless drink.

Chinese tea is not in a hurry: before holding a tea party, you need to tune in, postpone all things for later and completely immerse yourself in the process.

You should drink the infusion in the morning, for example, in the morning. It will help get rid of drowsiness and give a boost of energy before work or school.

However, with a soft, creamy flavor that promotes a cosy and peaceful atmosphere, many prefer to consume oolong in the evening. There will be no harm from this, but it is better to do it a few hours before going to bed.

What you need and how to brew a milk oolong

Key Considerations

• The temperature of water should not exceed 80-85 & deg; C, if it is colder or hotter, you can simply destroy the aromatic qualities along with useful trace elements. It is important that it is clean, not tap (this will spoil the impression of the drink) and not mineral (a brackish taste is also undesirable).
• Tea leaves need & ldquo; spill & rdquo;: pour the brew for 15-30 seconds and drain the first infusion. After that, you can directly prepare the drink or rinse the teabags several more times for greater disclosure of taste and aroma.
• To make tea, it will take no more than 2-3 minutes. In this case, the infusion time depends on the amount of brew used for the same volume of liquid: the more cups you use, the faster the treat will be ready. In no case should you overexpose it & ndash; unpleasant bitterness will appear.

Brewing utensils

Utensils shall be clay or porcelain. Only such materials will allow maintaining the temperature regime and will not spoil the impression of the product. So you'll need:

• teapot or guywan;
• bowls or small cups;
• justice bowl & ndash; chahai or gundaobei.

The last element is optional but desirable. In a professional tea ceremony, a brewed drink is poured into it, where it is defended until it completely settles to the bottom of small cups.

This procedure usually uses a simple-looking set without unnecessary decorative elements.

All attention should be directed to the contents of the custard.

Before starting cooking, the dishes must be warmed up by pouring boiling water. After that, it is necessary to dry the containers so that there is no excess moisture on the walls.

For 200 ml of pure spring, bottled or filtered water, 5 g of leaves will be required, which is equivalent to one teaspoon of raw materials.

Leave the brew for a couple of minutes in a heated vessel so that it gradually reveals its taste and aroma to the fullest, then pour and spill.

The finished infusion is drunk without sugar so that the sweetness does not interrupt the true taste of the product. If you use a kettle, the same brew can be cooked up to seven times. If you brew oolong in a cup, this number is reduced to two.

Effects on the body

The drink has a beneficial effect on the human body. It is pleasant to drink in winter and summer: during cold weather it will warm, and in the hot period it will quench thirst and refresh.

Chemical composition

Many people care about the presence of flavors in the oolong.

However, there is no reason for concern: the leaves are flavored with specially designed additives that cannot destroy the beneficial properties of the shoots.

This is an extremely healthy drink that contains many B, C, D, E, K, P and PP vitamins, amino acids, antioxidants, valuable oils, as well as phosphorus, zinc, fluorine, iron, potassium, calcium, manganese, selenium and magnesium.

The thein contained in the brew has an invigorating effect. Milk oolong has replaced morning coffee for many people, because it gives the body no less energy, and it brings much more benefits.

Flavonoids are involved in the process of death of old epithelial cells and the emergence of new ones. Thus, the infusion will be useful for those who want to become the owner of elastic, healthy skin.

Manganese helps strengthen the immune system and fight the first symptoms of acute respiratory diseases.

It should be noted that only high-quality tea from a proven manufacturer is able to possess all of the above useful substances. You can find one in the online store & laquo; Russian Tea Company & raquo; in the milk oolong section .

What's useful

• improves gastrointestinal function;
• normalizes blood cholesterol;
• helps to cope with the weight in the stomach caused by eating fatty foods;
• prevents heart disease, reduces the risk of blood clots;
• equalizes blood pressure;
• removes harmful substances;
• strengthens vessel walls;
• recovers.

Among other things, it cheers up, allows you to get rid of apathy, negative emotions. Normalizes the nervous system, smoothes the effects of anxiety and stress.

This drink, like many other Chinese varieties, is perfectly relaxing, distracting from everyday worries. It tones up in the morning and promotes deeper rest at the end of the working day.

A large amount of antioxidants allows us to talk about the oolong as a product that helps to prolong the youth of the body. Regular tea consumption prevents early wrinkles and delays the onset of the first signs of aging, while maintaining a healthy complexion and soft skin.

Due to the ability to remove slags and toxins, infusion can be considered an adjuvant for weight loss. It replaces sweets perfectly, does not affect the figure and is suitable for people with a tendency to develop diabetes.

Taking 1-2 cups a day is considered beneficial.

Contraindications

• With caution, milk oolong should be treated with allergies, as some substances contained in its composition can cause an allergic reaction.
• It is undesirable to drink during pregnancy, during breastfeeding, in the presence of stomach ulcers.
• Drinking should not be abused by those who are susceptible to cardiovascular disease. But for thein to have a harmful effect even on a weak organism, you need to drink 5 or more cups daily.
• Caffeine can cause insomnia.

By purchasing a low-quality, cheap product, you run the risk of not getting the benefit that a real Chinese drink can give.

Therefore, approach the selection of goods thoughtfully competently, focusing on the advice of professionals in the tea market.

How to choose the right milk oolong to make delicious green tea

Brewing quality is evaluated according to the following criteria:

• Appearance. A well-twisted leaf resembles a dense lump. A little shine can be seen on the surface of the fresh brew. Semi-fermented shoots have a beautiful green or emerald color without bright yellowness and brown inclusions. The leaves that open in the teapot are always even, without stains or other damage.
• Smell. This oolong is characterized by a pure, soft and deep aroma without impurities and rich chemical content.
• Homogeneity. All teapots should be about the same size. You will not find sprigs, grains, dust particles or impurities in a quality product.

Cost is an important criterion. There is no need to chase savings: the cheaper the product, the more flavors and less benefit in it.

In our catalog you will find different types of oolong, including dairy. It has a delicious aromatic creamy bouquet. The memorable taste made it one of the most popular teas purchased at the & laquo; Russian Tea Company & raquo;. You can buy milk oolong here .

How to store at home

It's not enough to just buy an oolong and put it on the shelf. There are a few important storage rules to keep your palatability and brew fresh for a long time.

Transfer the product to a special tea container. Make sure that the container is clean, sealed, without foreign odors. Place it in a cool place where it will not be affected by direct sunlight. There should be no strong smelling products, spices nearby, as the tea leaves quickly absorb the surrounding aromas and deteriorate.

Storage jars are made of different materials:

• tin;
• glass;
• porcelain;
• papers;
• trees;
• plastic.

Plastic is not recommended because the leaves do not breathe and are damp.

Paper products created from thick cardboard & ndash; this is the most inexpensive option. However, this material is fragile: if moisture falls or gets in, the container can be badly damaged.

Ceramic jars are great for preserving all the qualities of tea. It should be remembered that they are quite fragile and can accumulate odors over time, therefore they require special care.

Glassware will not be able to protect the brew from the sun. The storage container must be opaque.

The best option is a tin container. It will not allow the penetration of sunlight, moisture, is not subject to mechanical damage. You can buy cans here .

Conclusion

After figuring out how many times and at what temperature to brew milk oolong, try your first homemade tea ceremony featuring the drink. Adjust the strength level and open up new notes each time.