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Oolong Tea – Preparation And Effect

Oolong Tea: The Power of the “Black Dragon”

  • Oolong means “Black Dragon” or “Black Snake”. As you probably already guessed, the tea originally comes from China. However, oolong tea is now being produced very successfully and of high quality in numerous countries. In addition to Japan and Taiwan, Thailand, Vietnam, and even Africa also supply very good teas of this variety.
  • As a semi-fermented tea, oolong is neither green nor black tea. Its oxidation time is between those of these two varieties.
  • The fermentation of oolong is also different: On the one hand, older leaves are used, which are already darker and have a long and narrow shape. On the other hand, they are rolled for fermentation and not cut. As a result, the longer you let the tea ferment, it turns a very dark color.
  • Not only green tea but also oolong is said to help with weight loss.
  • Oolong has a high concentration of polyphenols. These can bind fat during digestion. So it is not absorbed by the body but excreted again. This is why this special tea is usually served with fatty dishes in China.
  • Due to their properties, polyphenols not only help to keep the figure. The substances also prevent fat from being deposited on vessel walls and thus reduce the risk of cardiovascular diseases, heart attacks, or strokes.
  • In addition to the beneficial polyphenols, oolong also contains a lot of antioxidants. As these scavenge free radicals, they help slow down the aging process.

Oolong: One tea – 4 types

Oolong tea can be divided into 4 different types.

  1. Pouchong: This group tastes pleasantly fruity, but also bittersweet. Pouchong is about 12 percent partially fermented.
  2. Zhen Cha Oolong: Zhen Cha Oolong is up to 30 percent fermented. As a result, its taste is much more intense and therefore fruitier.
  3. So Cha Oolong: Teas in this group are fermented up to a maximum of 50 percent. They have a sweet but also smoky aroma. Kao Shan Cha Oolong: This tea is similar to Zhen Cha Oolong, but comes exclusively from the high mountains. It has a very delicate and fine-tart aroma. The sight is a feast for the eyes of tea lovers: the cup, it impresses with its golden-green color.

In 3 steps to the perfect oolong tea

For a 200 milliliter cup, place a heaping teaspoon of Oolong in a strainer. You should stick to this statement: Too little tea cannot develop the taste. If you use too much tea, it quickly becomes bitter. Tip: Do not use a cloth or paper tea strainer. These reduce the development of the aroma and the ingredients.

  1. Boil water and then let it cool down. The right temperature is between 85 and 95 degrees, depending on the type of oolong you are preparing: the “greener” the oolong tea, the lower the water temperature. The ideal temperature can be found on the tea pack. Tip:
  2. Tap water contains lime and thus changes the taste. Preferably use filtered water.
  3. The steeping time is important for the perfect result: let the oolong steep for between two and three minutes.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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