Oolong tea - history and properties

Oolong tea is a semi-fermented variety of Chinese tea, combining the best properties of green (unoxidized) and black (oxidized) teas - light and fragrant, refreshing and strong. Typical level of oxidation of oolong is about ten to seventy percent. In general, it is considered to be the most complex type of tea. Its processing includes five main stages: drying in the sun and fermentation; Drying at a temperature of at least 250 degrees; Twisting; Drying at a temperature of about 100 degrees to stop the oxidation process; Sorting and classification.

Oolong tea is produced in several areas and sorted into four types, depending on the place of origin (North Fujian, South Fujian, Guangdong and Taiwan). What is interesting is that its name (in the translation "black dragon") remains to a certain extent a mystery in the history of Chinese teas. A lot of legendary stories are connected with it. In one of them it is said that this was the name of the man who first invented the method of producing a fragrant drink - Su Lun. One day, gathering for himself in a bundle of tea leaves, the man returned home and on the way saw a deer. He, without hesitation, went after the beast for hunting, which turned out to be successful for him. The next day, the man was so absorbed in this joyful event that he completely forgot about the tea leaves. When he unrolled a bundle in the evening, he discovered that the leaves had changed color and had become almost brown. Afraid to lose the harvested crop, he quickly brewed the tea and was amazed by its unique taste and aroma. Su Lun treated his friends and neighbors to tea and shared a recipe with them. The glory of a wonderful drink spread very quickly, and it eventually became known as oolong tea.

Although, most likely, the association with the black dragon has arisen because of the kind of leaves when brewing. They acquire volume and curvature, become almost blue-black in color, reminiscent of the mythological Chinese water dragon.

The origins of the origin of this tea date back to the period of the end of the Ming dynasty - the beginning of the Qing dynasty. He first appeared in the mountains of Wuyi, in the province of Fujian. In general, Fujian has historically always been at the center of innovation in tea culture. And the Wuyi area has long been recognized as a special place thanks to a rich variety of mineral substances, which is ideal for growing specific teas. The fact is that during the reign of the Ming Dynasty, a ban was imposed on the production of the most famous Wuyi product - pressed tea ("bunch" - a tea pancake). As a result, the equipment in the tea factories was confiscated, and for 150 years there was no production. But, despite this state of affairs, it was in this "dark age" that some innovative teas were born in the region, among them, oolong tea.

The properties of this drink are extraordinary. It is valued by the fact that it benefits health, which is recognized by Chinese traditional medicine, and in the last few years has also interested Western scientists. Medical research has shown that this tea is useful for getting rid of excess weight (along with proper nutrition and regular exercise), with violations of the immune system, with heart disease, Alzheimer's disease. Caffeine, contained in the drink, activates in the nervous system a process called thermogenesis, which uses fat as fuel. When consuming tea, fats are burned and, accordingly, the weight decreases. Oolong tea also contains polyphenols, which increase the metabolic rate, preventing the development of caries. In addition, it helps to destroy the free radicals responsible for the aging process.

According to the Chinese classification, all oolongs are grouped as "chin tea" ("turquoise tea"), while they have a variety of flavors and flavors (sweet, fruity, herbaceous and others). Everything depends on the place of cultivation and production. Processed tea leaves for welding in two ways: they are long, intermixing, or rolled into balls with left tails.

In Taiwan, the cultivation of tea began relatively late in relation to mainland China, in the middle of the XIX century. But since that time many varieties grown in Fujian Province have appeared in Taiwan. Especially the tea industry began to develop rapidly and expand from the 1970s. Most Taiwanese teas are consumed by the inhabitants of the island. Despite the small size, the island is very diverse geographically and the weather on it varies greatly in different years, so the quality of teas differs from season to season. Such diversity leads to great differences in appearance, aroma, taste of teas grown in Taiwan.

In some mountainous regions, at high altitude, tea leaves are collected, from which a drink with a unique sweetish taste is obtained. One of the most popular varieties today in Taiwan and some South Asian countries is the "jin xuan" (translated "golden daylily"), which appeared in 1980. The variety is known as №12 or tea "milky oolong". Buy it can be in almost any specialized store or order on the Internet, but should be warned: due to the increased popularity of the drink, there are many unscrupulous dealers who give out flavored teas for real oolong tea . This variety is produced from harvests grown in high mountain areas and on characteristic soil, at a certain time and at an appropriate temperature. Thanks to these factors, tea acquires a milky silky texture and floral fragrance.