Oolong tea has a beneficial effect on the body. Oolong tea, useful and harmful properties, application

Oolong green tea is a drink with a semi-fermented leaf. According to the degree of processing it sits between black and green tea. Let's talk about what oolong tea is, the beneficial and harmful properties of which will be described below.

Manufacturing features

Milk oolong is a popular variety. It is said that it was so named because of the method of production by soaking in milk. However, in the manufacture of this type of tea, dairy products are not always used.

There are two methods for flavoring a milk drink. The first is a difficult and expensive method of flavoring a tea bush. It is watered with a solution of sugarcane. The roots are treated with milk extract. The plant is then sprinkled with rice husks. Second method involves treatment with milk extract already collected sheet.

This tea is grown in Taiwan. It is made from the Jin Xuan plant, which translates literally as "golden flower". Tea is grown high in the mountains. The collection of leaves is carried out twice a year - in spring, in autumn.

Features of the oolong

The brewed drink pleases our body with a vitamin complex, a large amount of minerals and antioxidants. In addition, tea contains caffeine and essential oils.

At oolong green tea health benefits allow you to strengthen the body, the walls of blood vessels. There is an opinion that the drink serves as a prevention of the occurrence of neoplasms. It stimulates metabolism, allows cells to recover in a short time. Thanks to this, the skin looks younger for longer, and wrinkles become smaller. Oolong removes fats, removes them from the human body. Oolong is an excellent medicine for weight loss.

Beneficial features

The drink has the following beneficial properties:

• normalizes the functioning of the cardiovascular system;
• helps keep skin young, beautiful for a long time;
• improves brain function, makes it possible to concentrate attention, maximize performance;
• positively affects the functioning of the digestive system;
• improves mood;
• strengthens the immune system;
• removes toxins from the body, therefore it is useful for losing weight in combination with other measures.

More about benefits

The drink contains twice as many antioxidants as regular black tea. Milk drink contains more than 400 types of nutrients. It is rich in vitamins, trace elements, which are well preserved due to the specialized processing of the tea tree leaf.

Store tea in a jar with a lid in a dark, dry place. Porcelain, glass, tin dishes are suitable. The main requirement is that the container should not let in unpleasant odors.

Differences between varieties

The price of milk oolong may vary depending on the variety. Distinguish between Taiwanese and Chinese oolong. The latter is characterized by a delicate taste with a creamy aftertaste. The Taiwanese oolong has a more noticeable sweet taste, milky smell. Taiwanese tea leaf is an elite drink, available only to connoisseurs of exquisite taste. Accordingly, it is more expensive than Chinese tea.

What factors to consider when buying?

Before you buy oolong milk tea, make sure of its impeccable quality characteristics. Pay attention to factors such as:

• Hue. Milk oolong always has a light green tint.
• Uniformity. Each twisted lump should look like its fellow. If the tea leaves are of different sizes, or there are incomprehensible impurities in the tea leaves, you are looking at low-quality tea.
• Aroma. The drink should have a deep, intense, pleasant aroma.
• visual assessment. Each leaf is twisted into a ball. If the leaves are fresh, they may glisten in the light.

Important! People who are allergic to green tea are not advised to consume tea. It is also contraindicated in patients with ulcers or gastritis, pregnant women, women during lactation.

Taste characteristics

In various oolongs different color infusion. Its hue can range from yellow-greenish with a pink tint to very bright, which visually resembles an infusion of red tea. The aroma of the drink, the aftertaste changes with each new brewing. Multiple brewing is acceptable when it comes to a quality product. From an ordinary, ordinary oolong, you can get up to five delicious brews.

The infusion has a rather rich aroma. It can be similar to berries, chocolate, spices, honey. A very long aftertaste literally in every oolong. For this reason, it is recommended to drink it slowly. not to miss even the slightest note of pleasure.

Famous varieties

The most famous varieties of this tea are Tie Kuan Yin with a low level of fermentation, as well as Da Hong Pao with a high degree of fermentation. Milk oolong Peng Feng gained great popularity. It should be noted that all oolongs are characterized by bright tastes. There is no urgent need to purchase the most famous copies.

For the last forty years, flavored elite oolongs have been especially often produced on the island of Taiwan. Aromatization is carried out by adding aromatic oils, extracts, which are extracted from rose petals, flowers of the cinnamon tree.

Interesting to know: such drinks are sent exclusively for sale abroad. The Chinese don't understand flavored drinks. They are considered corrupted. Indigenous people prefer tea with original taste characteristics.

Oolong or milk oolong tea, whose benefits and harms are described in the material, is harvested for consumption and storage by the semi-fermentation method (fermentation or fermentation of the leaf during drying does not take place completely, but can be stopped by roasting the leaf or steaming it before final drying). Thanks to this harvesting technique, it retains the properties characteristic of both green and black teas. This is a bright aroma of green tea and a rich taste of red. It can be used both in pure form and with various additives (ginseng, rose, hibiscus).

Species and varieties

Tea leaves differ depending on the method of harvesting, the presence of additional flavors and impurities. According to the harvesting method, two groups of teas are distinguished, the beneficial properties of which differ:

• Heavily fermented oolongs are those that are prepared by fermenting more than 50% of the leaf. They are more similar in their properties to red tea - they have a rich taste, but not so pronounced aroma;
• Lightly fermented oolongs are those in which less than 50% of the leaf is fermented. They are more similar in properties to green tea - the aroma is more pronounced than the taste.

Milk oolong, the benefits of which are described in the article, belongs to a variety of flavored teas. It is made from the leaves of a special kind of shrub - Jin Xuan, which give the drink a creamy aroma. But it is often additionally flavored in order to make the characteristic flavor more pronounced. In addition to it, this group also includes leaves flavored with ginseng, rose petals, and hibiscus.

Such drinks are made mainly in Taiwan, while unflavored oolong is more often from China. In Taiwan, teas are mainly produced for export, and it is flavored (cream, caramel, ginseng) varieties that are popular in Europe. In China, teas are produced mainly for local residents who appreciate the original taste of the leaf.

Vitamin composition

The benefits of oolong, oolong are due to its composition. The following vitamins are present in tea leaves and drink:

1. C (0.2 mg) helps to increase the body's resistance to viruses and infections by increasing immunity;
2. PP (0.222) is necessary for and ensuring the full functioning of the nervous system of the body;
3. B2 (0.02) protects the nervous system during mental overload, because. participates in the production of the stress hormone, the more stress - the more a person needs vitamin B2;
4. B1 (0.001) is necessary for the processing of fats and carbohydrates into energy, which is spent on physical activity, respiration;
5. A (1 μg) is part of the visual pigment rhodopsin, which provides the ability to night vision, distinguish colors and shades, therefore it is necessary for all people (daily norm 900 μg), but especially for those who work in low light conditions.

Due to the balanced composition of the product, the vitamins contained in it are well absorbed.

Benefit

The beneficial properties of tea have a good effect on the muscular system and the heart. Potassium in the composition (48.63 mg), together with magnesium (9.61 mg), contribute to the normalization of muscle function, positively affecting their tone and eliminating spasms. This reduces the likelihood of seizures, their severity decreases. For the same reason, the heart rhythm normalizes (after all, the heart is also a muscle). These minerals are useful for people suffering from arrhythmias (heart rhythm disturbances).

Calcium Ca (14.12 mg), fluorine F (294.12 mcg) have a positive effect on bone health and strength. The first element is their main "building material", for this reason it is especially useful for children in the stage of active growth and skeletal formation, and for expectant mothers (the norm for a child under 14 is 1000 mg per day, the norm for pregnant women is 1500 mg). The second is also able to strengthen bone tissue and tooth enamel, penetrating into its microcracks and smoothing them out.

The benefits of oolong are also due to the presence of sulfur (0.98 mg). When it enters the body, it reacts with carbon and nitrogen, forming cysteine ​​and cystine amino acids, which are involved in cell division and tissue growth. Iron (1.609 mg), when absorbed into the blood, interacts with oxygen and forms hemoglobin. Sodium (2.49 mg) contributes to the delivery of all nutrients to the cells through the interstitial fluid. It is its main positively charged ion and creates the necessary pressure in it.

Copper (0.59 mcg) is present in red blood cells and is involved in the formation of hemoglobin. The composition also contains the mineral manganese (0.0016 mg). Only in its presence can normal vitamin metabolism C, E and group B be carried out.

Oolong with additives and flavors

Often, ginseng is added to oolong tea, as manufacturers believe that this traditional oriental spice is in demand among Europeans. It not only gives the drink a sweet grassy aroma due to its own smell, but also gives it some useful properties. In particular, ginseng root also contains potassium (21.4 mg per g), just like tea itself. Also, the presence of ginseng increases the amount of calcium in the drink, since its root contains 7.06 mg per g.

Therefore, it is this enriched tea that is more useful for people suffering from cramps, as well as for those who need to make bones stronger and denser. Ginseng root contains some magnesium and iron (1.74 and 0.25 mg per gram, respectively). In low concentrations, these substances are not able to affect the body (for comparison, the daily requirement for magnesium is 600 mg, and for iron - 20 mg).

Important! The presence of ginseng in the composition gives the tea the ability to increase appetite. This is due to the presence of essential oils of sesquiterpenes in it. Oils provoke increased production of gastric juice and increase appetite. The property can be useful when you need to gain weight.

Contraindications

Green oolong tea, the benefits and harms of which are described in the material, also has some restrictions in use. Due to the content of essential oils, its regular daily use irritates the gastric mucosa. This property makes it undesirable for breastfeeding women to drink tea. The consumption of essential oils by a small child can adversely affect the unfinished digestive system, whose mucosa is not yet able to withstand aggressive effects. As a result, it becomes irritated and causes pain and discomfort in the child.

Due to irritation of the mucous membrane, it will not be possible to evaluate the beneficial features and properties of tea for people suffering from gastritis, ulcers or other inflammatory processes in the stomach. Essential oils can aggravate the course of the disease and cause its attack.

You should not drink such green tea for people prone to allergic reactions. And although milk oolong itself does not cause intolerance, it often contains chemical flavors (cream, caramel, vanilla), which can be allergic, since the unnatural substance is often recognized as foreign by the immune system. As a result, a protective process is launched - an allergy. Therefore, people prone to such reactions should choose teas without additives and not flavored.

Unlike most varieties of green tea, this one is characterized by a fairly high concentration of tannins, 75–80 mg per cup, while black tea has 50–60. Tannin is similar to caffeine in its action, it invigorates and stimulates the nervous system by acting on adenosine receptors, which are responsible for the processes of inhibition in the brain. Thus, when adenosine is replaced by caffeine, the inhibitory processes are less active. This is a useful property when drinking tea in the morning, but you should not drink it at night, as sleep problems may occur due to too much stimulation of the nervous system.

• increased sweating;
• weakened immunity, frequent colds;
• weakness, fatigue;
• nervous state, depression;
• headaches and migraines;
• intermittent diarrhea and constipation;
• want sweet and sour;
• bad breath;
• frequent feeling of hunger;
• weight loss problems
• loss of appetite;
• night grinding of teeth, salivation;
• pain in the abdomen, joints, muscles;
• does not pass cough;
• pimples on the skin.

If you have any of the symptoms or doubt the causes of ailments, you need to cleanse the body as soon as possible. How to do it .

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Dive into the wondrous world of Chinese oolongs. From origin to tasting.

Someone calls it "drug" tea, there are those who consider oolong a variety of green varieties. Let's dispel the myths about the unusual, unique and most fragrant Chinese tea, which bears such a melodic name - oolong tea.

The key concept is fermentation. Oolongs are medium fermented varieties. Average degree of fermentation: 20-50%, depending on the specific type. Speaking conditionally, they occupy an intermediate position between green and red (European black) teas. While retaining the fresh floral aroma of the greens, they take on a deeper and richer flavor characteristic of the darker varieties.

An infinite number of names

This tea is called by different names. The most popular name is oolong tea, oolong tea. Chinese: 烏龍. . Another is qing cha or turquoise tea. There is also a poetic one - “Black Dragon”, which personifies the ability of leaves to change color when brewed.

The name "oolong" migrated to us from England: due to the specific pronunciation, in English it sounds exactly like that. Sometimes there are erroneous names: oolong, oolong, resulting from the incorrect English pronunciation of the Chinese pinyin "wū long".

How about no myths?

There is hardly a tea in China whose origin is not shrouded in a romantic legend. The Heavenly Empire loves it. There are at least a dozen legendary tales about the origin of oolong as a variety of Chinese varieties.

According to one of them, this tea was found by a traveler named Sulong, in the province of Anxi. His name served as a prototype for the names of the varieties of this group.

Another legend begins its story from the distant 20th century, when one of the emperors of the Song Dynasty ruled. By order of the court, a huge garden of camellia, Dragon and Phoenix varieties was planted in Fujian. The leaves born by them went to the production of pressed tea. In the future, during the Ming Dynasty, its popularity fell sharply, which served as a prerequisite for the cultivation of a new variety of "Black Dragon Tea" with rolled leaves. You probably already guessed that these were the first oolongs.

It is impossible not to mention the legend of a hunter with the nickname Black Dragon. Once, while hunting, he collected leaves from the bushes, and while chasing a deer, they crumpled and turned into tea. Its aroma was amazing and unique.

Historical facts

Now a portion of the truth, confirmed by historical sources.

The first mention of oolongs comes from the Ming Dynasty. The raw materials for them were the leaves of wuyishan shrubs that grew in the northwestern part of Fujian. From there, the technology migrated to Guangdong and Anxi.

It is known that at the beginning of the 17th century, Chinese oolong tea was imported to Europe. He so quickly won the love of noble ladies that many still consider oolongs "women's tea". After King Charles II married a Portuguese princess, tea began to be imported to the UK. The queen adored oolongs and could not go a day without drinking a hot cup.

On the island of Taiwan, it began to be produced only in the 19th century. In just a few decades, the new Dodd & Co tea brand reached the peak of its popularity: its products began to be in great demand both in the Middle Kingdom and beyond its borders: in the USA and England.

The uniqueness of turquoise tea

Before going into details and describing the features of production, organoleptic characteristics and properties of oolong tea, we immediately note why this tea is unique.

5 key features:

1. Oolongs are the most fragrant variety of Chinese tea. Everyone will agree with this. No wonder the varieties of this group are favorites of tea ceremonies, in which the variety of shades and notes is appreciated.
2. They are the only tea group involved in the Gong Fu Cha ceremony. Tea mastery is not just tea drinking, but a whole ritual filled with special energy and love for Tea.
3. Multiple brewing. Oolongs, especially light ones, withstand 8-15 infusions. This is an impressive figure.
4. In China, it is customary to divide oolongs into mainland and island ones (Taiwan). Indeed, they differ significantly in taste and aroma, properties and effects on the body.
5. Twisting - required step in production. The degree of twisting is determined by a particular variety, but this stage is always present.

Oolong is not green tea!

Many mistakenly classify oolongs as green varieties. The fact is that some representatives (for example, Tie Guan Yin, Alishan, Milk Oolong) give a green color to the infusion, and in effect they resemble green varieties. In fact, green tea is a completely different group, represented by varieties of less fermentation, with a different production technology and properties.

It is easy to distinguish oolong from green tea: pay attention to the shape of the leaf. In green varieties, the leaf is whole, in oolongs it is crumpled, often in the form of balls or twisted spirals.

Where does oolong tea grow?

In short, we figured out what oolong tea is and what makes it unique. Now about the places of growth.

The raw materials for tea are leaves from shrubs that grow in 3 areas: in Fujian (north and south of the province), Guangdong and Taiwan. In the southern part of Fujian and on the island, light varieties are produced, and in the north of Fujian and in Guangdong - dark, with fermentation from 50%.

Collection and production technology

The leaves are harvested by hand. Collection time is determined by the recipe. As a rule, spring varieties are more fragrant, but less deep in taste. Autumn is the opposite. For the production of highly fermented (dark) oolongs, mature, fleshy leaves are used; for weakly fermented (light) - younger raw materials. But there are exceptions.

The general production scheme is as follows:

1. Drying outdoors. The crop is laid out under the sun for 1-1.5 hours, then transferred to the shade.
2. Simmering (fermentation). Periodically stir the leaves, but gently so as not to damage. Tea languishes in the air until the leaves begin to darken. Fermentation in this case occurs unevenly: the edges are oxidized more strongly than the middle part.
3. Heating (drying). Purpose: to stop fermentation.
4. Spinning in drums.
5. Re-drying. Purpose: to remove residual moisture.
6. Packing.

Classification with examples of the best varieties

The classification of oolongs is based on different criteria. The main one is the degree of fermentation (we touched on it earlier).

Light and dark

Light: lightly fermented (20-30%). Dark (more than 50%).

It is generally accepted that varieties of strong fermentation appeared earlier. The best of them grow in the highlands, in Wuyishan and the Phoenix Mountains (Fujiang and Guangdong oolongs). The best representatives of Fujian: Da Hong Pao, Bai Ji Guan. Guangdong: Feng Huang Dan Cong and several dozen of its varieties.

Light ones have a more delicate, floral aroma, similar to green varieties. The best grow in the highlands of Taiwan (Dong Ding, Alishan) and southern Fujian (the legendary Tie Guan Yin).

In the shape of a leaf

Leaves of dark varieties have a longitudinal twist. They are very long, look solid but crumpled (Da Juan Pao, Fhdts).

Light varieties have a spherical twist and look like balls (Tie Guan Yin, Gaba, Dong Ding).

By place of production and variety of tea bushes

1. Wuyishan (northern Fujian). The raw materials are the leaves of shrubs from the plantations of the Ui mountains. Types of camellia varieties:

Alpine (Wu Yiang Cha): Zhou Gui, Shuxian, Da Hong Pao, Bats Ji Guan and others;
- Shuxian from northern Fujian.

1. South Fujian. The most famous: Tie Guan Yin, Jin Gui.
2. Guangdong. These are Feng Huang Da Cong and its varieties, which are produced in the Chaozhou region: Mi Lan Xiang, Yu Lan Xiang. They have pronounced orchid notes.
3. Taiwanese. The special taste and aroma is due to the foggy area of ​​​​growth of shrubs. Tea Tree Varieties:

Chin Shin. Top grade.

Zin Xuan. Oolongs from the leaves of these shrubs acquire a characteristic milky taste.

Jade. With pronounced notes of orchid.

Si Zi. This shrub is a hybrid. The processed leaves acquire a bright floral aroma.

The best Taiwanese varieties: Alishan and Lishan, Dong Ding.

Flavored

Not to be ignored is a relatively new category of oolong varieties: flavored. Among them are the well-known milk tea, a drink with the aroma of ginseng, orchids, osmanthus.

During the production process, the leaves are treated with aromatic extracts.

Most of these varieties are produced on about. Taiwan. They are mainly for sale: in China, tea without additives is valued.

Tasting: infusion, taste, aroma

What do twisted spirals, long flagella of tea with the mysterious name "oolong" hide behind? What notes are typical for them?

As has been repeatedly noted,

Oolong tea is the most aromatic tea in China.

This is due to the high content of essential oils in tea. When brewed, tea leaves reveal a luxurious bouquet with hints of flowers and fruits. Each composition is unique and determined by the growing region and the recipe.

Weakly fermented (green) varieties give an infusion from amber to light green. They express light floral, honey shades, notes of fresh fruit. The taste is slightly grassy, ​​but with a sweet aftertaste, slight astringency.

Highly fermented varieties are more like reds. They have more spicy, berry, chocolate, wood tones. The aroma is deep, fragrant: like expensive perfumes.

Compound

Enjoying the wondrous aroma of the brightest Chinese tea is soothing, inspiring and uplifting. Drinking tea in silence makes perception subtle, reveals that state of consciousness in which there is no place for everyday fuss. The feeling that you are falling from a deep sleep into a beautiful reality. Filled with magic and possibilities.

Well, the lyrics are enough. Let's talk about the chemical composition and the effect of tea on human physiology.

The conditions for growing shrubs and a special technology for processing the crop contribute to the formation of a unique composition of tea. It includes antioxidants, vitamins, minerals, tannins (tannins and their derivatives), essential oils.

Oolongs are champions in the content of essential oils.

Speaking of essential oils. These volatile compounds are classified as organic substances. Essential oils appear in the tea leaf during its processing. In fresh leaves, their content is minimal.

In tea, they are represented by phenols, complex acids, aldehydes. Turquoise tea contains more aromatic oils than other varieties. For example, in green and yellow tea they are in a bound state and do not fully open in the infusion.

Thanks to these fragrant substances, we can enjoy a rich bouquet of citrus, fruity notes, shades of lilac, roses, vanilla, which are so rich in oolongs.

Useful and harmful properties of oolong tea

The beneficial properties of oolong tea are as vast as space. We offer you to get acquainted with part of their rich arsenal. Regular tea drinking contributes to the normalization of weight, blood pressure, improves the condition of hair and skin.

This tea is sometimes called the elixir of youth and health. The high content of antioxidants prevents premature aging, the formation of malignant tumors.

Light varieties reduce cholesterol levels, improve the condition of blood vessels, and help with hypertension.

Studies have shown that regular tea consumption increases blood levels of adiponectin. Don't worry, it's just a protein, which also prevents the development of diabetes.

To avoid negative consequences, do not drink oolongs to children, pregnant women, as well as at night and in large quantities (more than 3 cups a day).

Subtleties of brewing

The brewing process begins with the preparation of dishes and tea. For one tea party, 7-10 g is enough. Dishes: clay or glass teapot, flask, gaiwan. Light varieties are best brewed in glass and porcelain, dark ones in clay.

Water temperature: for light 80 degrees, for dark - 90.

We warm the dishes with boiling water, put the tea, shake it: this is necessary in order for the aroma to reveal itself as much as possible. Essential oils begin to actively stand out during physical impact and give us the opportunity to fully enjoy the thick and fragrant bouquet.

We drain the first brew. Hold the second for 30 seconds. Each subsequent strait is kept 10 seconds longer than the previous one. It is ideal to use a tea pair.

Drink hot drink. Snacks and sugar are not needed.

This is how oolong tea is brewed:

Important: proper storage of oolongs

We learned how to brew oolong, now about storage.

Light varieties love coolness. It is ideal to store them at a temperature of + 5- + 10 degrees, but it is also possible at room temperature. The main thing is hermetic packaging.

Dark oolongs are less whimsical to storage conditions. A teapot or jar made of glass, porcelain, wood, a closed tea bag is perfect for long-term storage of Da Hong Pao, Zhou Gui, Phdts varieties.

5

Diets and healthy eating 05.07.2017

Dear readers, our summer continues: the weather pleases someone with pleasant warmth and gentle sun. And despite the fact that the sultry heat has not yet arrived for many, we are looking for the most suitable drinks that will quench our thirst well and help maintain water balance in the body.

Tea is one of the most famous drinks in the world. Tea has unique properties: it perfectly refreshes in dry summers and warms in cold winters. Tea contains a lot of useful substances that literally “help us build and live”. In a word, tea is a drink that has long received universal recognition and millions of adherents around the world.

For myself, I have already discovered several varieties of tea that have replenished my tea collection thanks to the experts of the Valley of Tea store - real connoisseurs of tea art. And today I asked my guests to tell about the famous oolong milk tea - a Chinese drink with a delicate aroma and amazing bright taste.

So, we welcome our "tea" connoisseurs, representatives of the online store "Tea Valley", who will tell us all the most interesting things about Chinese oolong.

Hello dear friends! Today we will talk about Chinese oolong, which is famous for its properties throughout the world. This type of tea has another name - "oolong", which is also sometimes found in the literature.

Milk tea oolong (oolong) - what is it

Oolong tea is a semi-fermented Chinese tea that, in terms of processing and properties, occupies an intermediate position between red and green. It can be weak and strong processing. In the first case, tea is obtained that is close in color and properties to green tea.

The brightest representative of such oolongs is the famous Milk Oolong, which has an original milky-cream shade and a characteristic taste.

Let's see how it looks in the photo.

Oolongs with medium and strong processing - dark ones, for example, such tea as the legendary Da Hong Pao (Big Red Robe) - resemble black tea in appearance, although it is very far from it in taste and aromatic properties.

In the photo, Da Hong Pao tea is strongly fermented.

Oolongs are created not only in China, but also in Taiwan, mainly in the spring and autumn. Tea plantations are located high in the mountains, at an altitude of up to 1000 meters above sea level, the collection takes place exclusively by hand.

Dear friends, let's now take a closer look at how oolong tea differs from its counterparts, and also talk about its properties and popular varieties.

Useful and harmful properties of oolong tea

In its homeland, this drink is considered healing and is widely used in folk medicine. A sort of tasty medicine that is drunk with pleasure from young to old and gaining strength and health.

Today, oolong tea is one of the most researched drinks, the unique properties of which have scientific confirmation. Which of you would refuse a fragrant drink that helps heal dozens of diseases, increase vitality and improve mood? If you want not only to enjoy tea drinking, but also to put your health in order without effort and stress, we bring to your attention a list of useful properties that this drink has. What are the benefits of oolong tea for our health? Is there any harm?

So, oolong tea promotes:

• normalization of blood pressure;
• acceleration of metabolism;
• weight loss;
• getting rid of toxins and toxins;
• cleansing the body at the cellular level;
• slowing down the aging process;
• increase immunity;
• relief from depression and stress.

We have listed here only those useful properties that have a scientific basis. If you become true adherents of this drink, after some time you will definitely notice positive changes in the condition of your skin, hair and nails.

Tip for those who want to lose weight quickly: if you drink 2-3 cups of oolong per day, you can speed up the process of splitting fats and restore harmony to your figure in a natural way!

There is also an opinion that Chinese oolong is effective against cancer. Moreover, according to experts, it helps not only to prevent the formation of cancer cells, but also to cope with existing oncology.

What are we paying attention to?

Considering the beneficial properties and contraindications of oolong tea, it is worth noting that, like any drink, it has several “taboos” for taking it. Due to the caffeine it contains, tea can cause insomnia or nervous overexcitation. But, in fact, this problem is solved if you set yourself a time limit and do not drink a drink after 18 hours.

Here we will say a few words about individual intolerance. Tea contains a large amount of essential oils and natural ingredients that can cause allergies. Therefore, Chinese oolong should be introduced into the diet gradually, starting with one small cup of drink per day.

Despite minor contraindications, we still hope that oolong will definitely get into your tea collection and delight you with its refreshing taste, unusual shade and a lot of useful properties.

The most popular varieties of oolong tea

Dear readers, if you want to try Chinese oolong, but don't know what kind of tea to choose for the "first acquaintance", we will be happy to help you in this matter.

We bring to your attention three of the most popular and frequently bought varieties that should definitely get on your tea table.

Oolong milk tea

This is the most famous and sought after of all oolongs. Often, when talking about Chinese oolong, it is milk that is meant, so we suggest starting our acquaintance with this particular variety.

It is on the menu of any restaurant or tea shop. If you want to order a drink, it is best to do it only in trusted places that offer only original products. Milk oolong has a Chinese name - Nai Xiang Jin Xuan. Tea leaves for this variety are grown on plantations in Fujian province.

The finished drink has a milky-creamy taste. It is noteworthy that during the drying process, tea leaves are treated with natural flavoring, which makes the taste of the finished drink so fresh and multifaceted.

The color of the brewed tea is pale golden, reminiscent of freshly picked honey.

Milk oolong has a light taste and aroma of caramel, because of which the drink has long been loved by very young tea connoisseurs.

Reviews of Milky Oolong tea

Here are some reviews about the drink from our customers:

Alik: I was pleased with the unobtrusive creamy taste, everything is fine.

margarita: Gorgeous tea, natural, with cream flavor - you can drink it even without milk! I served it to guests and they loved it too.

Alyona: Very fragrant tea, delicious! I brew several times, the tea does not run out!

You can see more reviews and buy Milk Oolong tea of ​​the highest category on our website: tea-dolina.ru

Tie Guan Yin (Iron Goddess of Mercy)

This variety is considered the most ancient oolong - it was grown by monks as early as the 8th-9th century AD. According to its properties, the Iron Goddess is very similar to green tea, but more mature tea leaves are harvested for production, which retain the maximum amount of vitamins. The average degree of fermentation of tea leaves causes a rich sweet aroma with floral and fruity notes, and such a bright taste is achieved by absolutely natural processing, without aromatization.

This is what this Tie Guan Yin tea looks like in the photo.

The cost of Tie Guan Yin tea depends on the harvest season, as well as the size of the tea leaves. Spring tea leaves are not as valued as autumn ones, so the "spring" drink is much cheaper. At the same time, the composition of the tea leaves that were collected in the fall is very different from the spring ones: they contain much more useful components and biologically active substances, therefore, if you choose a drink for vigor and health, preference should be given to the autumn Tie Guan Yin tea.

Tea Guan Yin Reviews

And some testimonials from our valued customers:

Alena Malshakova A: Classic Tie Guanyin, high quality feel. The magical aroma of peaches is excellent!

Vlad: A large clean sheet is super! Particularly pleased with the packaging foil inside - very good. convenient to store and pour into a gaiwan.

Max: The sheet is dense, does not fall apart when brewing. The first tea leaves are completely transparent, maybe they didn’t hold much. The taste is dominated by honey and floral tones, the grassy taste becomes more distinct at 3-4 brews. The aftertaste is bright, honey-creamy, fruity. Brewed 7 times. After drinking tea, the bowls kept the aroma for a long time, vanilla, meadow flowers, and fruits were felt.

We have more reviews on our website, where you can buy Tie Guan Yin tea: tea-dolina.ru

Da Hong Pao (Big Red Robe)

The legendary and very famous all over the world rock tea, also comes from Fujian province, which grows high in the mountains. It can have medium or strong fermentation, so the taste of the finished drink is quite bright and rich. When brewed for the first time, Da Hong Pao reveals a sweet taste with a long pleasant and multifaceted aftertaste.

If you brew tea again, the shade and taste of the drink will change: at first you will feel a rich aroma with a slight hint of astringency, and after a while you will be able to enjoy a refreshing honey-fruity taste.

The origin of Da Hong Pao tea is shrouded in beautiful legends and myths. According to one of them, the drink was discovered by a Chinese student who, going to the exam, received a severe heat stroke. One of the monks prepared a miraculous drink for him from freshly picked tea leaves, and the disease immediately disappeared. After some time, the former student, already occupying a prestigious position, decided to thank the monk and gave him a beautiful red robe. The monk refused the offering, and the robe was left near the tea bushes.

The tea infusion looks like this:

Be that as it may, after many centuries, the art of obtaining Da Hong Pao tea has survived to this day. The preparation of tea leaves has a rather complicated technology, so the drink is obtained with an incredibly rich flavor range.

Chai oolong occupies a special place in the classification. Due to the specific production technology, high quality, it belongs to the elite variety. We learned about this drink in our country relatively recently. We will tell you more about this variety, but first a little history.

There is a special attitude towards tea in China. This is a kind of relic of the country, which is worshiped by the entire population. Even before our era, the Chinese, harvesting, gave the best part as an offering to the emperor, who loved the oolong variety. This is evidenced by a manuscript dated to the 1st century BC. e. The ritual was considered sacred and was called "Gong Cha". Tens of thousands of local residents were driven to the plantations from the surrounding provinces. In 1 kg of the product collected for the ruler of the country, there were 180 thousand young leaves.

According to one hypothesis, such tea appeared as follows. Emperor of the Ming Dynasty, who lived in the 2nd century AD. e., introduced restrictions on the production of popular products in order to monopolize the production of goods, to concentrate the process in the hands of the state. Ming's desire was understandable: such trade gave tangible profits to the treasury. To avoid bans, local producers of raw materials changed the production technology. So it turned out oolong.

A more fabulous version of the appearance is as follows. In ancient times, the Black Dragon hunter lived in Fujian Province. One day he went fishing. While resting in his bag, he found tea leaves, which were wrinkled and oxidized from a long journey. The hunter wanted to throw them out, but changed his mind and brewed them. The taste startled him. He gave the same leaves to his friends, who also liked them. They were named after the hunter.

Description

The best varieties of tea grow in China in the south: in the provinces of Fujian and Guangdong. On the mountain slopes, on soil rich in mineral components, these tea bushes grow. Similar material is grown in other regions, for example, in Taiwan, but here are ideal conditions for their growth.

The name was given by the name of the first person who raised him, whose name was Sulun. Another Chinese legend tells about this. Over time, the name was reduced by one letter.

This is not a variety of green or black (Chinese red) variety, but a separate category. It is either light or dark. A popular drink with added milk is milk oolong, or in English, oolong. They produce flavored varieties with the addition of natural ingredients with a wonderful smell.

The leaves for the light oolong grow in the south of Fujian, its congener grows in the north of the region. The production technology is practically the same. At the final stage, the leaves of the latter are additionally languishing on braziers with charcoal. For this reason, the liquid acquires a dark, cognac color and a spicy aroma. When brewing a light oolong, the liquid turns out to be transparent, with a slight yellowness.

The leaves of dark oolongs are larger, crumpled, rolled in the longitudinal direction. Light - twisted in the form of balls.

Production

For the uninitiated, the news that three varieties of tea products can be collected from one bush will be a curiosity. It all depends on the degree of processing.

Chinese oolong tea is produced as follows:

• Raw materials are collected by hand, only the upper young shoots in the amount of 4-5 pieces.
• It is laid out on horizontal surfaces. Within 6 hours the goods are "ventilated" in the open air.
• At night they clean in a dark room with a low temperature. Raw materials are turned, sorted out.
• Then the products are placed in centrifuges at a temperature of 150-250 degrees (depending on the type). The raw material becomes soft, withered. The operation time is 6-7 minutes.
• The tea material is moved to another device, rollers, where for 10 minutes the leaves are “gently” crumpled without breaking. At this stage, juice is released from them.
• The last stage is drying. It takes place in special cabinets at different temperature conditions.
• Dark ones are slightly smoked on coals.

The tea product, during fermentation, partially coagulates. It turns out a combination of a fresh plant with withered. Processing affects the edges of the leaves. This gives them a reddish hue. The middle part remains green. Various teas are fermented in the range of 15-50% of the leaf area.

Fermentation or aging is a natural reaction of the interaction of a plant with air. As a result of which bacteria appear, causing fermentation of leafy juice.

Popular types

There are many varieties of this product. We list the most popular:

• Tiguanyin (classic);
• Guanyin Wang (imperial view);
• Xiang Jin Xuan (milk);
• Qi Ji Chu (spring);
• Gui Hua (floral);
• Moli (jasmine);
• Huang Jin Gui (gold).

Like the classic types, this product has a large collection of substances that are healing for our body.

Benefits of the Black Dragon

We list the main useful components:

1. Essential oils.
2. A set of vitamins: B, C, D, E, K.
3. Minerals: magnesium, calcium, potassium, manganese, zinc, iodine, phosphorus, etc.
4. Ascorbic acid.
5. various flavonoids.
6. Thein.
7. Thiamine.
8. Niacin.
9. Polyphenols, as well as many other micro and macro elements.

The use of this drink helps to cure many diseases. It tones, energizes, calms the nervous system, rejuvenates the body. The informal name of oolong is the elixir of youth. For example, in patients with diabetes, after drinking tea, blood sugar is reduced by 30%. This is an excellent tool for the prevention of cardiovascular diseases.

Oolong enhances metabolism, removes toxins, and breaks down fats. For this reason, the drink is popular with those who want to lose weight.

Contraindications

There are very few of them. Such a drink should not be drunk by allergy sufferers, people suffering from serious chronic diseases: anemia, hypertension, who have suffered diseases such as heart attack, stroke.

How to brew?

3 g or 2-3 teaspoons of the product are taken and poured with hot (not boiling water!) Water. This nuance should be taken into account: light species are brewed with water at a lower temperature - 80 ° C, dark ones - about 90 degrees.

The tea leaves are placed in a heated ceramic or porcelain container, shaken. This contributes to the creation of a better flavor. The first brewed liquid is not suitable for consumption, it is drained. Spill hot water a second time for 30 seconds. Each next time the flow time is increased by 10 seconds.