Within the family of Chinese teas, oolong tea is semi-oxidized and falls between unoxidized green tea and fully oxidized black tea (known as black tea in the West and red tea in China). The degree of oxidation varies from 8% to 70%. Oolong is sometimes written as “Wulong”, but the meaning is the same: Oo (Wu) means Black and Long means Dragon. In China, oolong tea is also known as “Qing Cha”.
For thousands of years, the Chinese have used it to help control body weight, as it helps accelerate metabolism and break down and reduce the storage of fat (which is why it is recommended with richer, fatty foods). Due to the polymerized polyphenols in oolong tea, energy expenditure is increased, accelerating metabolism for up to two hours after consuming the tea. It breaks down fat into smaller molecules, making it easier to digest.
Oolong also contains antioxidants, primarily polyphenols and catechins, which help eliminate toxic free radicals in the body, strengthening the immune system, helping to combat aging and degeneration, and having a positive effect on healthy skin and hair.
In addition to the above, oolong reduces the risk of cardiovascular disease by regulating blood pressure and cholesterol. It is also known to strengthen bones and help prevent osteoporosis and tooth decay, improve brain function and mental alertness, elevate mood, and reduce cellulite. It helps alleviate the effects of alcohol and assists the body in eliminating nicotine. According to the region where it is grown and produced, there are four main categories of oolong tea:
Fujian Province (northern): Wu Yi Tea (also known as Cliff Tea or Rock Tea)
Fujian Province (southern): Tie Guan Yin (also known as Chinese Oolong, Iron Buddha, Buddha of Mercy, Gun Yam)
Guangdong Province: Phoenix Oolong (also known as Dan Cong Tea)
Taiwan: Tung Ting, High Mountain, Alishan, Baojung
PRODUCTION
Oolong production takes place in 7 stages:
1) Withering
The freshly picked leaves are spread out indoors or outside in the sun. This draws moisture to the surface, softens the leaves, initiates natural enzymatic fermentation, and provides the foundation for the next stage. In this way, the grassy taste of the tea is reduced.
2) Tossing / Shaking
In China, this is known as “shaking”, as the leaves were traditionally simply shaken in wicker baskets. Today, this stage is carried out mechanically to bruise and flatten the leaves. This improves oxidation and mixes the chemical elements of the stems with those of the leaves, removing bitterness and balancing the flavor of the tea.
3) Oxidation (partial and complete)
This step in the production of black and oolong tea continues the natural fermentation process by allowing the leaves to rest after withering and tossing. The amount of time allowed determines the level of oxidation of the finished tea. During this stage, the leaves become darker green or even reddish as the cellular structure within the leaves breaks down. The tea begins to develop grassy, floral, or fruity flavor notes.
4) Fixing (“kill-green”)
This process stops natural fermentation and growth processes within the leaves without damaging them. Techniques include steaming the leaves, manually pressing them in a hot vessel, and roasting. This process provides the foundation for the next stage.
5) Rolling / Shaping
The leaves pass through hot and cold rollers to flatten them, allowing the leaves to be shaped and enhancing the flavor of the tea.
6) Drying
Drying stabilizes the final moisture content of the leaves, stops fermentation, prevents the development of mold, removes the grassy taste of the leaves, and develops the tea’s aroma. Methods include sun drying, heating in a vessel, and hot-air drying.
7) Roasting
Various roasting methods are used in a vessel or basket over charcoal to give the tea its characteristic smoky or fruity flavor.
STORAGE
Due to the processing methods used to preserve their natural character, the leaves are exposed to the natural reduction of enzymes through oxidation and are more perishable than other types of tea.
Oolong tea is best stored in a cool, dry place in an airtight container or even in a refrigerator. Refrigeration is recommended as it can improve the flavor of the tea and extend its shelf life. Tea that is stored under refrigeration should not be kept in a heated environment after being removed from the refrigerator, as this could cause the tea to deteriorate.
HEALTH BENEFITS
Chinese tea is traditionally associated with many health benefits, ranging from a general sense of well-being to almost miraculous healing properties. To the average Western consumer, oolong tea is particularly interesting because of claims regarding weight loss and cancer prevention due to the antioxidants it contains. Each individual should assess the accuracy of such claims for themselves.
Although Traditional Chinese Medicine has cited evidence of its medicinal properties for centuries, relatively little modern research supports these claims. More recently, even the extent to which antioxidants may contribute to disease prevention has been questioned.
We believe that every food product can have both positive and negative effects on health to some degree and for different individuals. We cannot recommend drinking tea solely for its health benefits. We recommend it for the enjoyment of its wonderful taste and the experience of sharing tea with yourself or with friends, as well as for its potentially beneficial effects on the body.
We mention the benefits traditionally recognized by Traditional Chinese Medicine in relation to oolong tea:
– Polyphenols help prevent tooth decay
– High in vitamin C, which is beneficial for the skin
– Reduces skin irritation
– Accelerates metabolism
– Lowers cholesterol
– Relaxes the bronchial muscles
– Regulates body temperature
THEINE
It is often said that tea contains more theine than coffee contains caffeine. The opposite claim can also be heard. Considering the different types of tea and coffee, as well as the ways in which they are processed and prepared for consumption, both claims should be taken into consideration.
How much theine do tea and coffee contain?
According to a detailed study published by the British government in 2004, tea contains 40 mg of theine, instant coffee 54 mg, and ground coffee 105 mg per serving.
It is generally believed that Chinese green tea contains less theine than black tea. A large number of studies and discussions suggest that this may not be the case. In fact, green tea may contain more theine than black tea.
Most black tea exported to the West comes from India, and the Camellia assamica plant used to produce Indian tea contains more theine than Camellia sinensis, the species used to produce Chinese tea. It also appears that the oxidation process used in the production of Chinese black teas tends to reduce theine rather than increase it, as was previously believed. When comparing Chinese green tea with Chinese black tea, the theine content of Chinese green tea appears to be higher than that of Chinese black tea. Both teas contain less theine than Indian black tea, while all types of tea have significantly lower levels of theine than coffee.
Since oolong teas are semi-oxidized, we can generally consider their theine level to be somewhere between that of unoxidized green tea and lightly oxidized black tea.
(Note: We use the term “Chinese black tea”, which is commonly used in the West, to describe the tea known in China as red tea. The true Chinese black teas, known in China as post-fermented teas, are mature teas such as pu-erh tea.)
If you are sensitive to theine, there is a way to reduce its level. The best way to prepare tea is by using the traditional Chinese Gong Fu Cha method (“preparing tea with great skill”). This highly controlled preparation method is characterized by the use of small teapots and multiple infusions with very short steeping times of just a few seconds. This method enhances the flavor of each type of tea and reduces the amount of theine compared with Western-style tea preparation. In Gong Fu Cha, the first infusion is used to rinse the leaves and is discarded, so it is not consumed. The first infusion also washes away a significant amount of theine, which is highly soluble in water.
