Oolong tea is a type of tea that is made from the leaves, buds, and stems of the Camellia sinensis plant. It has a light flavor that can range from delicate and floral to complex and full-bodied, depending on the variety and how it is prepared. Oolong tea is often referred to as a semi-oxidized tea, meaning that the leaves are partially oxidized. Oxidation is the process that gives many types of tea their characteristic flavors and aromas. Oolong tea is also believed to have a variety of health benefits, including improved digestion and metabolism, decreased risk of heart disease, and lower blood pressure. In traditional Chinese medicine, oolong tea is thought to help balance the energy in the body.
Oolong Tea Processing
Oolong tea, also known as oolong tea, is a traditional Chinese tea that has been enjoyed for centuries. The unique flavor of oolong tea comes from the unique processing methods and tea growing regions. The following is a step-by-step description of the oolong tea processing methods.
Withering: The tea leaves are spread out on a bamboo tray to wither in the sun or indoors, which removes moisture and softens the leaves.
Bruising: The withered leaves are rolled or twisted to bruise the edges and release certain compounds from the leaves.
Oxidation: The bruised tea leaves are spread out on trays and allowed to oxidize in the air which allows chemical reactions to occur inside the cells.
Roasting: The oxidized leaves are placed in a chamber and heated to dry and darken the leaves, creating their distinct flavor.
Firing: The roasted leaves are placed in a hot wok to stop the oxidation process, firm up the leaves, and fix the flavor in.
Oolong tea brewing
Oolong tea should be brewed using water that is heated to just below boiling temperature (195-205°F). To brew, steep 1-2 teaspoons of oolong tea in a cup of hot water for 3-5 minutes. For a stronger cup, increase the amount of tea used and/or the steeping time. Enjoy!
Post time: Mar-06-2023