China's Jewel - Oolong Tea

Chinese Oolong tea (Oolong, turquoise tea) is multifaceted and surprising. He absorbed amazing fragrances, stirring the soul, and a gentle unforgettable taste. Therefore, they can enjoy in summer and winter, in any weather and being in any mood. Oolong can be talked for infinitely long, making legends about it, which is what the Chinese have been doing for the past 400 years, since the first time they tried this divine drink.

The hieroglyph, which means the Oolong tea, has many meanings. It can be translated as "Black Dragon", which is most likely associated with the area where Oolong was born - in the north of Fujian province with a river running there called "Black Dragon" (Ulunjiang). Oolongs are also called "chin cha", which means "turquoise tea". According to one source, this name reflects the color of the infusion or raw material from different varieties of this tea. And others say that "chin cha" is an indication not of the color of tea, but of its essence: since turquoise in China is a jewel, respectively, and Oolong is "precious tea".

Oolongs are considered "sons of Heaven and Earth", because their best varieties grow exclusively in the highlands of mainland and island China, enveloped in fogs and warmed by hot sunlight. The quality of Chinese Oolong directly depends on a number of factors: the quality of the tea leaf, the professionalism of the collectors (the raw material for oolongs is collected and sorted exclusively by hand), the amount of fog and sun during the growth of tea leaves, the orientation of the mountain slope and many other subtleties.

Species diversity Oolong

We have not in vain mentioned island (Taiwan) and mainland China. After all, the basic classification of Chinese tea Oolong is based just on the territorial sign. Accordingly, distinguish Oolongs, grown and harvested on the island of Taiwan and on the mainland of China (in the north and south of Fujian and Guangdong). In addition, low-fermented Oolongs (less than 50% fermentation) are produced in Taiwan and in the south of Fujian, and in the Guangdong and northern Fujian provinces, highly-ferried Oolongs (more than 50% fermentation) are produced.

It is believed that the first oolongs that appeared were strongly fermented, grown on the Hui Mountains (Fujian Province) and Phoenix Mountains (Guangdong Province). Such teas are made today from fleshy and fully developed leaves of tea tree-like shrubs of a special variety. Ready-made, highly fermented Oolong consists of tea leaves with an elongated shape. The leaves used to make it are subjected to longitudinal twisting and in the finished form they can be of various shades of brown with green, gray or blue notes. The aroma of dry tea leaf of such Oolongs is strong enough, sweet and spicy. After brewing, the opened leaves with red edges and green center (in high grades) give a transparent yellowish-brown or amber infusion, sometimes having a shade of buckwheat honey with a bright taste, in which you can feel notes of honey and spices, as well as chocolate, berry and wood shades .

Later there were also weakly fermented Chinese teas of Oolong, the best of which were also produced from developed fleshy leaves of high-altitude tea bushes. Chaunki of these varieties of Oolong have the shape of a ball and differ light green color. Such tea is made from so-called flush, which after brewing is completely opened, "turning" into three leaves on one branch. Brewing weakly fermented tea Oolong, you can feel the bright, saturated with various (floral, fruit, cream) hints of flavor in combination with a soft, slightly herbaceous taste.

In addition, in a separate species can be identified fragrant Oolongs. Such teas, produced, as a rule, on the island of Taiwan, are flavored in two main ways:

- with the addition of natural aromatic ingredients, such as rose petals, jasmine, cinnamon tree flowers, ginseng;

- with the use of special flavors.

Flavored Oolongs are made from slightly fermented teas. The shape of the leaf may vary, but more often it is a leaf rolled in a bead or a tea leaves that resemble pebbles (as is the case with ginseng Oolong).

You can meet and seasoned Oolongs , which are also made from slightly fermented teas. Their leaves, twisted into balls, have a dark brown color. The aroma of dry tea clearly feels strong spicy, coffee and wood-chocolate notes. A rich and strong taste of brewed Oolong teas abounds with bright honey notes, shades of dried fruits and light pepper.

Secrets of the production of Oolongs

Chinese Oolong is a unique tea. In the Chinese tea classification, it refers to semi-fermented teas, that is, it occupies an intermediate position between green and red tea. This allows him to wonderfully combine the freshness and aroma of green tea, the sweetness and strength of red, and the unique fragrant ease of floral tea.

To achieve this magic combination allows a special process of production of Oolong.

To start with, raw materials for Chinese tea Oolong are fleshy mature leaves collected from adult tea bushes and containing all the energy and strength that accumulates in the tea leaf during its growth and maturation.

The leaves are collected manually by specialist collectors and then podvyalivayutsya in the sun for an hour. After that, the dried leaves thickly fit in large baskets and put in the shadow for fermentation. The main point of the process of making Oolong tea is that during the fermentation the leaves in the baskets are mixed hourly and kneaded, trying not to damage and break the leaves. As a result, the leaves are fermented unevenly - at the edges more than in the middle. Thus, depending on the characteristics of the raw material and the time of the process, a different degree of fermentation is achieved - from 20% to 60%, but for most of the Oolongs its value is located within 40-50%.

After the necessary degree of fermentation is reached, the leaves are dried at a temperature of 250-300 ° C, thereby interrupting its further course. As a rule, drying of raw materials is carried out in two stages:

1) the tea leaves are dried for a few minutes and twisted;

2) dry the tea, reducing its moisture and finally stopping the fermentation.

The tea thus obtained is packaged and sent for sale.

Chinese tea Oolong is so unique and unique that it can not be confused with any other tea, so its authenticity is quite simple. This Oolong is whole leaf. In it you will not see dust particles or broken leaves. When brewing, the leaves of Oolong unfold and you can see their characteristic dark edges, and fresh, retaining its structure and strength middle. In addition, there is clearly an amazing, revealing gradually, from brewing to brewing the taste of Oolong, which is almost impossible to forge.

The most valuable are the types of Oolong tea, the raw materials for which were collected in the fall. Then come the spring, summer and winter Oolongs. Autumn harvest of tea bushes has the brightest flavor and rich taste. Therefore, teas made from leaves collected in autumn are the most expensive.

Brewing Oolongs

Oolong is the only kind of tea that is used for the classical tea ceremony of Gongfu Cha, in which tea drinking takes the form of a kind of theatrical performance, where all movements are smooth and verified, and fragrant tea can immerse you in bliss for 1.5-2 hours. This type of tea can be drunk and alone, using gaiwan - a special brewing container, consisting of a large cup and a loosely fitting lid.

Chinese Oolong teas can withstand fairly hot water. And yet it should not be boiling and even more boiling. As a rule, Oolong is brewed with water, the temperature of which can reach 90-95 ° C and, practically without insisting, pours out the first brew. On a teapot, a volume of 150 ml is enough 7 grams of tea leaves.

Expensive high-quality varieties of Oolongs can be brewed 20-25 times. At the same time each time they will change their fragrance - moving from gently peach to tart nutty notes with a corresponding change in the color of the infusion, which darkens with each subsequent brewing. However, there are varieties of Oolong, the color of the infusion of which practically does not change, remaining yellow-green, as well as others, which, on the contrary, first have a rich color of infusion, which gradually becomes lighter from brewing to brewing.

Useful properties of Oolongs

Chinese tea Oolong, whose properties are now known to all true connoisseurs of tea, is very useful for health. It has a high content of essential oils, caffeine and the presence of many useful chemical compounds for the body. The main ones are: polyphenol compounds and vitamins C, D, E, K, B1, B6, B12, iodine, calcium, phosphorus, magnesium, iron, zinc, etc. They help the body resist diseases and tumors, strengthen the walls of blood vessels , Preventing thrombophlebitis. Oolong tea helps in the fight against excess weight, improves skin condition, relieves irritation and inflammation, and improves stomach function. In addition, the Oolongs excel at removing slag and toxins from the body, and also have a relaxing, soothing and at the same time mild stimulating effect.

Trying to try high-quality Chinese tea Oolong, remember that in order to fully enjoy it, you need to allocate a few hours of free time, brew it in the "right" dishes, and drink better in a good, friendly company. Enjoy life and stunning taste of Oolong tea!