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Whilst sometimes referred to as "wu long,", which comes from the Chinese "wu" for"black" and "lung" for "dragon", in the west the tea is more widely known as "oolong" (simplified Chinese: 乌龙)
The technique for production of oolong tea necessitates that the leaves are picked with the intention of being processed as soon as possible. What follows is a series of (usually) 7 steps that make up the different stages of processing.
Firstly, The leaves are left out in the sun and allowed to wilt or wither for a predetermined period of time (usually short) - here the leaves begin an induced period of fermentation, which will end at the later stage of firing.
Tossing/Bruising (Turning Over)
After the wilting, oxidation is initiated by way of bruising (this is most often now a mechanised process, although traditionally shaken in a wicker basket) and exposing the secreted juices to the air. This furthers the process of oxidation and mixes secretions from the stems with the leaves, removing bitterness and "balancing" the overall flavour of the tea.
Oxidization (Partial and Full)
The leaves are then left to dry and continue fermentation for a period of time (the longer the time left, the longer the fermentation process and thus the varying taste of tea).The leaves turn to a darker green or even a burgundy red colour, due to the breaking down of the cell structures of the leaves. Here we will see the tea begin to develop subtle characteristics of flavour, such as grassy, flowery or fruity aromas.
“Kill-Green” (also known as Fixing”)
Processes such as steaming, baking (lightly and carefully) and hand-pressing in a hot pan are used to halt the fermentation process without too far damaging the tea leaves.
Rolling/FormingAfter the "fixing", leaves are passed through rollers (both hot and/or cold) in order to further break down the leaves. This helps establish the final shape of the leaves and focus the flavour of the tea.
DryingA technique to aid with preservation - this helps to stop any potential further fermentation, to prevent mould growth, removes any residual grassy or leafy tastes and develops the tea's aroma. Some methods include sun-drying, pan heating and methods involving hot air.
FiringThis stage is usually reserved for when speaking about the processing of oolong teas. Oolongs are traditionally fired into hot woks and cooked very quickly. After that is done, the leaves may be further fermented, and then fired again, with the intention of being left with leaves that are particularly crisp and dry. There are various methods - such as pan-roasting or a basket with charcoal or electric heat, in order to give a smoky or fruity characteristic.
Processes such as steaming, baking (lightly and carefully) and hand-pressing in a hot pan are used to halt the fermentation process without too far damaging the tea leaves.
Rolling/FormingAfter the "fixing", leaves are passed through rollers (both hot and/or cold) in order to further break down the leaves. This helps establish the final shape of the leaves and focus the flavour of the tea.
DryingA technique to aid with preservation - this helps to stop any potential further fermentation, to prevent mould growth, removes any residual grassy or leafy tastes and develops the tea's aroma. Some methods include sun-drying, pan heating and methods involving hot air.
FiringThis stage is usually reserved for when speaking about the processing of oolong teas. Oolongs are traditionally fired into hot woks and cooked very quickly. After that is done, the leaves may be further fermented, and then fired again, with the intention of being left with leaves that are particularly crisp and dry. There are various methods - such as pan-roasting or a basket with charcoal or electric heat, in order to give a smoky or fruity characteristic.
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Oolong teas do not necessarily hold to a single unanimous method of preparation as black teas do, as there are different dark and light varieties of oolong. It should also be noted that whilst (arguably) all teas can hold multiple infusions, oolong teas sit particularly well through multiple steepings, with many people suggesting that oolongs do not release their full flavour until the second or even third infusion.
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There are many health benefits attributed to drinking Chinese tea, ranging from feelings of well-being to near magical cures. For the average Westerner, much of this interest is focused on ancient claims related to weight loss and more modern claims of cancer-prevention due to tea's anti-oxidant properties. Each person must make their own assessment of the facts. While there are centuries of tradition and empirical evidence from Traditional Chinese Medicine, there is little modern scientific consensus that supports the health benefits of tea. Even the effect of anti-oxidants to prevent anything has recently been drawn sharply into focus.
Tea is often touted to bear a myriad of health benefits - of course, like any consumable there can be both positive and (or) negative implications to the health of the consumer, which vary greatly from individual to different individual and be affected by a wide range of factors. It is, however, (generally) undoubtedly proven that the consumption of teas (again, teas in general) offers a great many potential benefits - such as relaxation, antioxidant properties, energy and mood-boosting potential - the list goes on. But perhaps, teas should not be sought after for their potential health benefits as much as for the pure enjoyment of the myriad of lush, exquisite palates and the excitement of discovering new and unusual flavours!
However; for those interested, and reference purposes only, here is a list of some of the benefits of Oolong Tea as commonly recognized in traditional Chinese medicine:
There are many health benefits attributed to drinking Chinese tea, ranging from feelings of well-being to near magical cures. For the average Westerner, much of this interest is focused on ancient claims related to weight loss and more modern claims of cancer-prevention due to tea's anti-oxidant properties. Each person must make their own assessment of the facts. While there are centuries of tradition and empirical evidence from Traditional Chinese Medicine, there is little modern scientific consensus that supports the health benefits of tea. Even the effect of anti-oxidants to prevent anything has recently been drawn sharply into focus.
Tea is often touted to bear a myriad of health benefits - of course, like any consumable there can be both positive and (or) negative implications to the health of the consumer, which vary greatly from individual to different individual and be affected by a wide range of factors. It is, however, (generally) undoubtedly proven that the consumption of teas (again, teas in general) offers a great many potential benefits - such as relaxation, antioxidant properties, energy and mood-boosting potential - the list goes on. But perhaps, teas should not be sought after for their potential health benefits as much as for the pure enjoyment of the myriad of lush, exquisite palates and the excitement of discovering new and unusual flavours!
However; for those interested, and reference purposes only, here is a list of some of the benefits of Oolong Tea as commonly recognized in traditional Chinese medicine:
- Polyphenols prevent tooth decay
- High source of Vitamin C, good for the skin
- Can reduce skin irritations
- Can improve the performance of enzymes that break down fat and increases fat metabolism
- Can lower cholesterol
- Muscle relaxant in the bronchial tract
- Can regulate body temperature
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Some varieties of Oolong include:
Iron Buddha (also called Tie Guan Yin, Chinese Oolong, Buddha of Mercy, Gun Yam)
Lishan Oolong Tea:
Da Hong Pao (also called Wuyi Cliff Tea, Big Red Robe)
Shui Xian Tea
Phoenix Tea
Tieguanyin Tea
Taiwan Oolong (also called High Mountain Oolong)
Iron Buddha (also called Tie Guan Yin, Chinese Oolong, Buddha of Mercy, Gun Yam)
Lishan Oolong Tea:
Da Hong Pao (also called Wuyi Cliff Tea, Big Red Robe)
Shui Xian Tea
Phoenix Tea
Tieguanyin Tea
Taiwan Oolong (also called High Mountain Oolong)
