Chinese oolong tea (oolong)

Oolong tea (or oolong tea) is 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 people who collect and sort the sheets manually.

The degree of oxidation of this type of tea varies from 10% to 70%. In China, it is the most popular. Oolong in China is considered to be a group of "kinca" (pure teas). Only Oolong tea is used in the traditional tea ceremony of Gongfu Cha. To taste it is closer to green than black tea: it has a rich spicy, slightly sweet floral taste with a long pleasant aftertaste.

In literal translation, "oolong" is "black dragon tea". Some varieties, including those grown in the north of Fujian Province, in the Wuy Mountains and central Taiwan, are the most famous in China.

By the way of processing and features of soils and climate, Chinese oolong tea is divided into Guangdong, Taiwanese, Fujian (South Fudzyan and Severofudzyan).

Produce oolongs 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 takes place. Usually the edges of the leaves are subject to this process more than the middle. Depending on the duration of the procedure and the quality of the raw materials, from 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 the oxidation stops completely. Twist the leaves in two ways - either along the sheet, or into the balls. The latter method is more recent.

Genuine tea oolong - exclusively whole leaf. Therefore, during the brewing process, the leaves unfold, acquiring a characteristic coloration - 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 properly brew oolong tea, you need to know some subtleties. Traditionally, a special gaiwan is used for this, which is a large cup with a lid. Low-oxidized teas (10-30%) are brewed the same way as green, water, which has a temperature of approximately 60-80 degrees, for 1-3 minutes. But strongly oxidized varieties (Taiwanese) require more time for brewing - 2-5 minutes. Some of them can be brewed 3-5 times.

After brewing, oolong tea has pronounced characteristics that do not allow confusing it with other species. The best quality oolongs have a rich floral flavor and a recognizable peach flavor. The taste is so strong that tea is even called "spicy". The color of the brewing is from pale jade to rich 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 the Cuban sugar cane, and the rhizomes are watered with soluble milk. The second method consists in the special processing of the collected tea leaves with a milk extract, which, in conjunction with the oolong tea itself, gives a special creamy taste and aroma.