Oolong Tea

What is Oolong Tea? Discover the Secret of the Black Dragon

Definition and Names

Oolong tea, also known as blue tea or wulong tea, is a unique type of tea that falls between green tea and black tea in terms of oxidation. The term "Oolong" comes from the Chinese "Wu Long," meaning black dragon, a poetic reference to the twisted shape of the leaves after processing.

This semi-fermented tea offers an incomparable aromatic palette, ranging from light floral notes to more pronounced roasted aromas, depending on its degree of oxidation and origin. The caffeine present in this tea contributes to its stimulating properties.

Geographical Origin

The main regions of Oolong tea production are China and Taiwan. In China, the Fujian province and Guangdong are particularly renowned for their exceptional Oolongs. In Taiwan, formerly known as Formosa, Oolong production has developed into a true local specialty, with famous varieties like Dong Ding and Baozhong. Each region produces teas with varied caffeine profiles.

A Semi-Fermented Tea

What sets Oolong tea apart from other types of tea is its process of semi-fermentation. After harvesting, the tea leaves undergo partial oxidation, which is halted at a precise moment determined by the tea master. This unique process results in a product with an oxidation level typically ranging from 10% to 70%, offering a wide diversity of flavors.

History and Origins of Oolong Tea

Origins in China

The history of Oolong tea dates back to the Song Dynasty (960-1279) in China. According to Chinese legend, its name comes from a hunter named Wu Liang (later pronounced Oolong) who, distracted by a deer, forgot his basket of freshly picked tea. When he returned to retrieve it, the leaves had begun to oxidize, giving birth to this new type of tea. Over the dynasties, the production technique was refined, making Oolong tea a favored beverage of emperors, appreciated for its delicate fragrances and caffeine content.

Introduction to Taiwan

Oolong tea was introduced to Taiwan in the 19th century when Chinese immigrants from the Fujian province brought tea plants and production techniques with them. The island's unique climate and topography proved ideal for tea cultivation. Over time, Taiwanese producers developed their own varieties and production methods, giving rise to Oolongs renowned worldwide for their distinctive nuances and balanced caffeine content.

Main Categories of Oolong Tea

Among the main varieties of Oolong tea are:

• Tie Guan Yin: Originating from Anxi in Fujian, this tea is known for its floral notes and delicate taste.
• Da Hong Pao: An Oolong from the Wuyi Mountains, famous for its complex aromas and pronounced roasting.
• Dong Ding: A renowned Taiwanese Oolong known for its balance between vegetal and roasted touches.
• Baozhong: A lightly oxidized Taiwanese Oolong with fresh and floral notes.
• Dan Cong: Originating from Taiwan, each Dan Cong is known for mimicking a specific aroma (orchid, honey, etc.).

How is Oolong Tea Made?

Production Process

The making of Oolong tea is a complex art that includes several steps:

1. Harvesting: The leaves are carefully selected, usually by hand.
2. Withering: The leaves are exposed to sunlight or air to reduce their water content.
3. Tossing: The leaves are tossed to initiate oxidation.
4. Oxidation: This step is closely monitored and halted at the desired moment.
5. Fixation: Oxidation is stopped by heating.
6. Rolling: The leaves are rolled to give them their characteristic shape.
7. Drying: The leaves are dried to stop any enzymatic process.
8. Roasting (optional): Some Oolongs undergo roasting to develop deeper flavors.

Different Levels of Oxidation

The oxidation level of Oolong tea can vary greatly, directly influencing its flavor profile and caffeine content:

• Lightly oxidized Oolongs (10-30%) have more vegetal and floral nuances.
• Moderately oxidized Oolongs (40-60%) develop fruity notes and a more pronounced body.
• Heavily oxidized Oolongs (60-70%) exhibit more woody and roasted touches.

Characteristics and Benefits of Oolong Tea

Main Characteristics

Oolong tea is distinguished by:

• Appearance: Twisted or balled leaves, ranging in color from dark green to brown depending on oxidation.
• Aroma: Complex, ranging from floral to fruity, with sometimes woody or roasted notes.
• Taste: Balanced, combining the freshness of green tea and the depth of black tea.

Health Benefits

Oolong tea is recognized for its numerous health benefits:

• Rich in antioxidants: The polyphenols in Oolong tea help combat oxidative stress.
• Metabolism support: Studies have shown that it can help increase basal metabolism, partly due to its caffeine content.
• Aids digestion: It promotes good digestion and can relieve intestinal discomfort.
• Relaxing effects: The L-theanine in Oolong tea has relaxing properties, counterbalancing the stimulating effects of caffeine.

Oolong Tea as a Fat Burner and Slimming Aid?

Oolong tea is often touted for its slimming properties. Studies have shown that it can indeed contribute to weight loss by boosting metabolism and promoting fat burning. Caffeine plays a role in these effects. However, it is important to note that these effects are modest, and Oolong tea should not be considered a substitute for a balanced diet and physical exercise.

Preparation and Tasting of Oolong Tea

How to Properly Prepare Oolong Tea?

To prepare excellent Oolong tea:

1. Use quality water, heated between 80°C and 90°C depending on the type of Oolong.
2. Measure about 3-5g of tea for 200ml of water.
3. Infuse for 1 to 3 minutes for the first infusion.
4. The leaves can be reinfused several times, slightly increasing the infusion time each time.

Tasting Techniques

To fully appreciate your Oolong tea:

• Observe the color of the infusion and the opening of the leaves.
• Smell the aromas that emanate from the cup.
• Sip slowly, allowing the tea to saturate your palate.
• Note the evolution of flavors over multiple infusions.

Recipe: Oolong Tea Flavored Crepes

Incorporate infused Oolong tea into your crepe batter for an original touch. Use a lightly oxidized Oolong for delicate floral notes that pair perfectly with fresh fruit or honey. The caffeine will add a slight stimulating effect to this dessert.

Comparison and Selection of Oolong Tea

Various Names and Types

When choosing an Oolong tea, you may encounter various names:

• Chinese Oolong: Often more robust and complex (e.g., Da Hong Pao, Tie Guan Yin)
• Taiwanese Oolong: Generally more floral and light (e.g., Dong Ding, Baozhong)
• Roasted Oolong: With more pronounced notes of hazelnut and caramel
• Green Oolong: Lightly oxidized, with fresh and vegetal aromas

Navigating Our Range of Oolong Teas

Our selection of Oolong teas includes:

• Oolongs from various origins (China, Taiwan)
• Varied oxidation levels to suit all tastes
• Formats to meet all needs (loose leaf, tea bags, discovery boxes)