Oolong tea (or oolong tea) is a Chinese traditional tea, which, according to the degree of oxidation, occupies an intermediate position between green and black. It is grown only in China, high in the mountains, on stony soils. The quality of this tea depends on the amount of precipitation, the orientation of the mountainside, the professionalism of the people who collect and sort the sheets by hand.
The oxidation state of this tea variety varies from 10% to 70%. In China, it is the most popular. Oolong tea in China is ranked as a “kincha” (pure teas) group. Only oolong tea is used in the traditional Gongfu Cha tea ceremony. It tastes closer to green than black tea: it has a rich spicy, slightly sweet floral taste with a long pleasant aftertaste.
In the literal translation "oolong" - "black dragon tea." Certain varieties, including those grown in the north of Fujian, in the Wui Mountains and central Taiwan, are the most famous in China.
According to the processing method and soil and climate characteristics, Chinese oolong tea is divided into Guangdong, Taiwan, Fujian (South Fujian and North Fujian).
Oolongs are produced from mature leaves that are collected from adult tea bushes. Then they are dried in the sun for 30-60 minutes, placed in bamboo boxes for further oxidation.
Periodically, the leaves are gently mixed. Therefore, uneven oxidation occurs. Typically, leaf edges are more prone to this process than the middle. Depending on the duration of the procedure and the quality of the raw materials, 10% to 70% is oxidized.
After this procedure, oolong tea is dried in two stages: on an open fire, then - in a twisted form until oxidation is completely stopped. Leaves are twisted in two ways - either along the leaf or in balls. The latter method is newer.
Authentic oolong tea - exclusively whole leaf. Therefore, in the process of brewing, the leaves unfold, acquiring a characteristic color - with dark edges, like black tea, and green veins in the middle of the leaf. Ready tea, if it is of good quality, should not contain crumbs, dust, broken leaves.
To brew oolong tea correctly, you need to know some subtleties. Traditionally, they use a special device, the gaiwan, which is a large cup with a lid. Low-oxidized teas (10-30%) are brewed in the same way as green teas, with water having a temperature of about 60-80 degrees, for 1-3 minutes.
But highly oxidized varieties (Taiwanese) require more time to brew - 2-5 minutes. Some of them can be brewed 3-5 times.
After brewing, oolong tea has pronounced characteristics that do not allow it to be confused with other species. The highest quality oolongs have a rich floral aroma and a recognizable peach flavor. The taste is so strong that tea is even called "spicy." The color of the tea leaves varies from pale jade to deep red.
The most popular Chinese tea in Europe is milk oolong. It is produced in several ways. The bush is pollinated with a solution of Cuban sugar cane, and the rhizomes are watered with instant milk. The second method consists in the special processing of the collected tea leaves with milk extract, which in combination with oolong itself gives a special creamy taste and aroma.