The real difference between Wu Long and Oolong Tea

Oolongs are usually put into woks and boiled really rapidly. Right after that's completed, the leaf can be fermented, and then put into woks again. Finally we get crinkle, dried-out leaf.

Oolong tea is frequently added with jasmine blooms. Jasmine blossoms are plucked, and the tea leaf are cooked to bind aroma well. (Frequently, green tea leaf are employed for this technique, but the procedure of odorizing partly oxidates the leaf, making them to be regarded as oolong.) Jasmine blooms at night hours; they're plucked early on in the daylight and blended in with the tea leaf at nighttime, when they are unfolded and bring out their fragrance. The fragrance is instilled into the tea leaf, and the procedure is reiterated over a few nights. So. Now that we have gotten that clarified, Let us have a look at the notorious Tea Diet, The Wu Long . The pitch, if you are coming about any of few unelaborated web site, is that here's an uncommon tea imported straightaway from the special highland in mainland China that will get you shed so many weight in a few days. It will burn off fatty tissue and bring down the waist.

My personal hypothesis for wherefore the phrase "wu long" is employed rather than the more standard "oolong" is to increment the strange atmosphere and sustain the sensation of rarity. Adagio and other commercial enterprises have an "oolong" department, but they do not have one tagged "wu long." The tea Is not extraordinary.

Oolong Tea, the black dragon

Oolong Tea is a traditional Chinese tea somewhere between green and black tea. The term "oolong" means "black dragon" in Chinese. Oolong tea leaves are identified with dried leaves that look like black dragon.

Oolong tea is mainly in Taiwan (Formosa) and China. The leaves are bruised after plucking light and left under the sun to dry until the edges begin to oxidize. Then the oxidation process is stopped, and the leaves are dried.

Oolong tea is undergoing different processes to its unique aroma and taste. The original Oolong tea is produced in the following steps:

* Drying. Drying under the sun or exposed to the air until some moisture lost.
* The grinding to let oxidation occur.
* The tea leaves are put upside down.
* The oxidation process is stopped.
* Cooling
* Drying, in order to remove excess moisture.
* Quality Control.
* Packaging.

Oolong tea crossway between green and black tea

Oolong tea is roughly mid-way between green and black tea. Oolong directly translated means' Semi-Fermented 'and that is exactly what it is! While green tea does not ferment (yeasts), black tea is fermented 100%. Oolong tea is just the middle and it has great influence on taste and aroma.

Oolong tea is produced mainly in China and Taiwan, but also come from India that also produce Oolong tea, which is not a particularly tea, but rather a recipe of Oolong tea which is treated very special. It is a tea which is characterized by its large leaves and it may not very uniform, but the quality is great. The flavor is fine and mild and gives a nice and warm color. Therefore, it also recommended that the Oolong tea is served in a glass.

Oolong tea is said to be good for digestion and its light and fresh taste makes it of valued in connection with the digestion of food - try it either during or after a meal.

Trials have also shown that substances in Oolong tea has a slimming effect. The experiments suggest that Oolong tea boosts energy and burn fat. So far, however, few tests carried out. (Source: KL He and others IJO.1999; 23 (1) :98-105).

Oolong tea has the characteristic that it never gets bitter, because it does not contain much caffeine. Oolong tea is equal to the balance and harmony and it is softer than black tea and just as fresh as green tea.

Oolong tea is halfway between green tea and black tea

Oolong tea is halfway between green tea and black tea because it is subject to an incomplete fermentation.

Depending on the degree of fermentation it may have color and taste like green tea and smell like black tea.

Although less rich in Polifenoles than green tea, this variety also has a protective effect on the circulatory system and anti-cancer.

A good reason to use this semi-fermented tea is its ability to lower glucose levels and body weight .

Oolong tea may contribute to weight loss

August 9, 2005 - Oolong Tea may contribute to weight loss, according to the results of a clinical trial conducted in Japan.
Researchers from the laboratory of a oolong tea manufacturer led a clinical double-blind trial with 35 employees of the company. Their goal: to verify the effect of catechins, polyphenols in tea, on weight loss. They have prepared two drinks based on oolong tea: one rich in catechins (690 mg/340 ml), while the other contained only very few (22 mg/340 ml). Both showed have low caffeine.
During the 12 weeks of the test, subjects were given a diet corresponding to the normal fat intake of Japanese people. Everyone drank 340 ml of oolong tea each day, 17 subjects taking the rich in catechins tea, 18 taking the lower one.
The results indicate that subjects who drank tea rich in catechins have lost more weight than the control group. They also had less body fat and fewer deposits of subcutaneous fat than those who consumed tea contains little catechins.
The action of antioxidant catechins which prevent the accumulation of fat in body tissues. Although this test has been funded by a manufacturer (Kao Corporation, Tokyo) and the number of participants has been minimal, the effects are sufficiently marked for justification for conducting independent studies further.
The green tea and oolong tea are generally richer in catechins than black tea. Very popular in Japan, oolong tea is the result of a partial fermentation of tea leaves (Camellia sinensis). It is therefore between green tea (dried leaves, but not fermented) and black tea which has exposed with further fermentation.

The manufacture of oolong tea

Although less known than green or black tea, oolong tea (tea "blue-green, also known asWulong tea or semi-fermented) constitutes one of the great families of Chinese teas.

Wu Long means "black dragon" in Chinese and refers to the very dark color of the dry tea leaf.

Legend has it that one day a grower was walking in his garden in search of some new flavors. He was immersed in his thoughts when he saw a huge black snake out of a tea plant. Convinced that this was a sign of fate he tore some leaves of this shrub to taste. This was the first Wu Long tea.

In fact Wu Long tea (such as black tea, green or white) owes its flavor so typical in its method of preparation. It is a tea that has undergone the following steps:

The picking: it is carried out in the sun for nearly an hour, then the tea leaves are left in the shade to cool

Drying: the leaves are processed in a room maintained at a high temperature (between 22 and 25 degrees C), with controlled humidity (85%). In these circumstances, the cellular structure of the leaves gradually degrades and releases an enzyme that reacts with oxygen in the air: the leaves will then oxidize. Unlike black tea whose oxidation is the result of an intensive roll, the oolong tea is done gently and then continued by a manual mixing, lightly and constantly. The drying is stopped when the farmer finds that the optimal level of oxidation is achieved: ideal aromatic smell and with flexible tea sheet. While the complete oxidation of the leaves to produce black tea takes only two to three hours, the partial oxidation of oolongs can be up to fifteen hours.

Roasting: the leaves are heated abruptly in barns at a temperature slightly less than 200 ° C during a period of 30 seconds to 5 minutes. Roasting stop the process of drying and makes the leaves flexible and foldable for easy rolling.

Compression: to compress the leaf without damaging it while it is still hot and flexible. The leaves are dried and contain no more than 2 to 3% water.

The tea comes from the Fujian ( "Blessed Country") south-west of China, it had appeared there more than 300 years ago. So it is a specialty of Fujian but it is also produced in the southern provinces of Guangdong and Guangxi.

Annexed by China in the late 16th century, the island of Taiwan also has oolong tea from tea factory of Fujian, but only available in small quantities. It was not until 1949, when the seizure of power in mainland China by the Communists and fleeing supporters of Chiang Kai-shek on the island of Taiwan that production of oolong tea develop.

Taiwanese Oolong teas are among the most expensive and most coveted in the world compared to their Chinese cousins.

The oolong tea represents less than 3% of global consumption of tea.

Oolong tea is more closer to "green tea" according to the Chinese method (12 to 20% oxidation) and more closer to black tea according to Taiwanese method (60 to 70% oxidation).

It is presented in full leaves, it is low in caffeine and has taste of subtle flavors reminiscent of chestnuts, honey, hazelnut.