Tea has become an integral part of our daily diet. We drink tea to reap its splendid health benefits or to refuel our energy. Knowing more about the type of tea we drink would help us enjoy its every sip. Hence, in this guide, we are going to explore the world of oolong tea and learn about its rich history, processing technique, unique flavor profile, and brewing instructions.
History of oolong tea dates back to ancient times, filled with mysteries and myths. Some Chinese believe that many many years ago, there lived a farmer in the Fujian province. His name was Wu Liang, while his friends and family called him Wulong (in Chinese it means black dragon).
One day, Wulong was picking tea leaves to make green tea. When he was going to process the fresh leaves, he had to leave his work as something distracted him. Whether it was a deer or a black dragon that distracted him, no one really knows.
Later, when he came back, he noticed that the green color of leaves had started to fade and the edges were lightly bruised. Even though these leaves had started to wilt, they still had an amazing aroma. Thus, Wulong decided to continue his processing. The resultant tea was less grassy and more diverse in flavors than green tea. This new tea was named after him as wulong now written as oolong.
Oolong tea is semi-oxidized tea with an oxidization level anywhere between 10-85%. Although made from Camellia sinensis, this tea has a different processing technique as compared with other teas. Its process flow involves the following major steps:
Fresh leaves or buds are slightly bruised by light tossingin the basket. After this initial shaking leaves go through the withering process,i.e., often left to dry under the sun for a few hours. Withering helps to make the leaves more flexible and manageable for the long process ahead.
Next stage is light rollingof the leaves that further bruises the leaves. Further bruising is essential as it accelerates the process of oxidation.The duration of the oxidation process may vary depending on the intended taste of the tea.
After the desired level of oxidation is achieved, leaves go through the fixation process,i.e., heating the leaves by using cooking methods such as frying or roasting.
Later, leaves are rolled once again. This step results in the release of essential oils that enhances the taste of tea. This final rolling also determines the texture and shape of the leaf that eventually affects the flavors infused and released during brewing.
Finally, tea can be consumed after drying and sorting the leaves into similar sizes.
The tea planthas the ability to absorb the flavors and aroma of neighboring plants. Its flavors also depend on the soil composition, climatic conditions, and the altitude of its growing region. Hence, even though it is the same tea plant, its leave can have different shape, texture, aroma, and flavors.
In the case of oolong tea, the taste can also vary drastically due to a wide difference in the oxidation level. Eventually, the taste depends on how the tea master decides to process and shape the tea leaves.
Generally, the taste of oolong tea can vary from being very light to very strong, flowery to grassy, sweet to spicy, toasty to smoky, and so on. We can further understand the taste by looking into some varieties available in the market.
Genuine varieties of tea are very rare and expensive. However, drinking these famous varieties can give you an extraordinary experience. Here we have listed some of these teas from China and Taiwan.
Brewing tea is an art that varies with every individual. Especially, in the case of oolong tea that can either resemble green tea or black tea, there is more than just one right way of brewing. Keeping that in mind, use the following guidelines as a starting point.
You may have wondered why. Why do many Asians (and grandmothers) take hot tea on a hot day? Does the extra heat cool them down? If yes, how so?
To answer this question sufficiently, it’s best to look at how the body works. Science supports hot tea being an excellent remedy in both hot and cold seasons, mainly because of how the body reacts to external and internal stimuli. With that said, here are several pointers to further explain this phenomenon:
Tea comes in six distinct colorations: green, brown, black, yellow, white and oolong. However, between the major colors, are the subcategories. Your domestically prepared black brew can come out light dark or bright red or even yellowish dark for some brands.
Many varieties of tea plants come from the same bush, Camellia Sinensis. However, depending on the method employed during the crafting process, the ensuing brews may vary widely based on their colors. The primary cause of this difference lies in two factors - fermentation and oxidation.