(Oolong, turquoise tea) - multifaceted and amazing. He absorbed amazing aromas that excite the soul, and a gentle unforgettable taste. Therefore, you can enjoy it in summer and winter, in any weather and in any mood. You can talk about Oolong indefinitely, making legends about it, which, however, the Chinese have been doing for the past 400 years, from the moment they first tasted this divine drink.
The hieroglyph with which they designate 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 flowing there called “Black Dragon” (Ulongjiang). Oolongs are also called “qing cha”, which means “turquoise tea”. According to some sources, this name reflects the color of the infusion or raw materials of different varieties of this tea. And others - argue that “qing cha” is not an indication of the color of tea, but its essence: since turquoise in China is a jewel, respectively, and Oolong tea is “precious tea”.
Oolongs are considered to be “sons of Heaven and Earth,” because their best varieties grow exclusively in the highlands of mainland and island China, shrouded 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 pickers (after all, the raw materials for the production of oolong are collected and sorted exclusively by hand), the amount of fog and sun during the growth of tea leaves, the orientation of the mountainside and many other subtleties.
Species diversity of Oolong
We did not in vain mention the insular (Taiwan) and mainland China. Indeed, the main classification of Chinese Oolong tea is based precisely on a territorial basis. Accordingly, there are Oolongs grown and harvested on the island of Taiwan and on mainland China (in the north and south of Fujian and in Guangdong). Moreover, weakly fermented Oolongs (less than 50% of fermentation) are produced in Taiwan and southern Fujian, and highly fermented Oolongs (more than 50% of fermentation) are produced in Guangdong province and in the north of Fujian.
It is believed that the first appearing oolongs were highly fermented, grown on the Wuyi Mountains (Fujian Province) and the Phoenix Mountains (Guangdong Province). Such teas are still made from fleshy and fully developed leaves of tea tree-like bushes of a special variety. Ready-made highly fermented Oolong tea consists of tea leaves of different elongated shape. The leaves used for its manufacture are subjected to longitudinal twisting and in the finished form can be various shades of brown with green, gray or blue notes. The aroma of dry tea leaves of such Oolongs is strong enough, sweet and spicy. After brewing, the opened leaves with red edges and a green middle (for 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, weakly fermented Chinese teas of Oolong appeared, the best of which were also produced from developed fleshy leaves of high mountain tea bushes. The teaspoons of these Oolong varieties are spherical and light green in color. Such tea is made from the so-called flushes, which, after brewing, are fully opened, "turning" into three leaves on one branch. Brewing slightly fermented , you can feel a bright, saturated with a variety of (floral, fruity, creamy) shades of aroma in combination with a soft, slightly grassy taste.
In addition, flavored Oolongs can be distinguished as a separate species . Such teas, produced, as a rule, on the island of Taiwan, are aromatized in two main ways:
- with the addition of natural aromatic ingredients such as rose petals, jasmine, cinnamon tree flowers, ginseng;
- using special flavors.
Flavored Oolongs are made from weakly fermented teas. The shape of the leaf can be different, but most often it is a sheet rolled into a ball or tea leaves resembling pebbles (as is the case with ginseng Oolong).
You can also meet aged Oolongs , which are also made from weakly fermented teas. Their leaves, twisted into balls, have a dark brown color. The aroma of dry tea clearly felt strong spicy, coffee and woody-chocolate notes. And the rich and strong taste of brewed tea Oolong teems with bright honey notes, hints of dried fruits and light peppercorns.
Secrets of Oolong production
Chinese Oolong Tea 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 is what allows him to wonderfully combine the freshness and aroma of green tea, the sweetness and power of red, and the unique fragrant lightness of flower tea.
To achieve this magical combination allows a special production process of Oolong.
To begin with, the raw materials for Chinese Oolong tea are fleshy, ripe leaves collected from adult tea bushes and containing all the energy and strength that accumulates in the tea leaf for the entire time of its growth and maturation.
Leaves are picked by hand by specialist pickers and then dried in the sun for an hour. After that, the dried leaves are laid in a thick layer in large baskets and put in the shade for fermentation. The main point in the process of making Oolong tea is that during the fermentation, the leaves in the baskets are mixed hourly and knead, trying not to damage or break the leaves. As a result, the leaves are fermented unevenly - more along the edges than in the middle. Thus, depending on the characteristics of the raw materials and the process time, a different degree of fermentation is achieved - from 20% to 60%, but for most Uluns its indicator is in the range of 40-50 percent.
After the necessary degree of fermentation is achieved, 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) tea leaves are dried for several minutes and twisted;
2) dry the tea, reducing its moisture content and finally stopping fermentation.
Thus obtained tea is packaged and sent for sale.
Chinese Oolong tea is so unique and inimitable that it cannot be confused with any other tea, so its authenticity is quite simple to determine. Real Oolong - whole leaf. You will not see dust particles or broken leaves in it. When brewing, the leaves of Ulun unfold and then you can see their characteristic dark edges, and a fresh center that has retained its structure and strength. In addition, the taste of Oolong, which is almost impossible to fake, is clearly felt surprising, revealing gradually, from tea leaves to tea leaves.
The most valuable are Oolong tea varieties, 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 most vivid aroma and rich taste. Therefore, teas made from autumn leaves are the most expensive.
Oolong brewing
Oolong tea is the only type of tea that is used for the classic Gongfu Cha tea ceremony, in which tea drinking takes on the character of a kind of theatrical performance, where all movements are smooth and adjusted, and aromatic tea can immerse you in bliss for 1.5-2 hours. This type of tea can be drunk alone, using gaiwan - a special brewing tank consisting of a large cup and a loose fitting lid.
Chinese Oolong teas can withstand fairly hot water. And yet it should not be boiling and especially boiling over. As a rule, Oolong tea is brewed with water, the temperature of which can reach 90-95 ° and, practically without insisting, the first tea leaves are poured. For a teapot with a volume of 150 ml, 7 grams of tea leaves are enough.
Dear high-quality varieties of Oolong can be brewed 20-25 times. Moreover, each time they will change their aroma - moving from soft 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 that, on the contrary, first have a rich color of infusion, which gradually brightens from tea leaves to tea leaves.
Useful properties of Oolongs
Chinese Oolong tea, the properties of which are known to all true tea connoisseurs today, is very healthy. It is characterized by 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 the formation of tumors, strengthen the walls of blood vessels by preventing thrombophlebitis. Oolong tea helps in the fight against excess weight, improves skin condition, relieves irritation and inflammation, and also improves stomach function. In addition, Oolongs perfectly remove toxins and toxins from the body, and also have a relaxing, calming and at the same time mild stimulating effect.
When planning to try high-quality Chinese Oolong tea, remember that in order to fully enjoy it, you need to allocate several hours of free time, brew it in the “right” dish, and drink better in a good, friendly company. Enjoy the life and amazing taste of Oolong tea!