Oolong
Oolong (also spelled wu long) is a traditional semi-oxidized Chinese tea produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular in south China and among Chinese expatriates in Southeast Asia.
History[edit]
The origin of oolong tea dates back almost 400 years when it found wide usage in China. It is a semi-fermented tea, but the fermentation process is halted as soon as the tea leaves start to change their color.
Production[edit]
Oolong tea leaves are plucked, kept under carefully controlled conditions, and allowed to oxidize. These leaves are not broken, allowing each leaf to remain whole, as opposed to black tea leaves, which are cut. This results in a more complex flavor than green or white teas.
Varieties[edit]
There are several types of oolong tea, including Wuyi (a.k.a. cliff) oolong, Tie Guan Yin (Iron Goddess of Mercy), Ali Shan (a high mountain oolong), and Dong Ding, among others. The differences between each type can vary significantly due to the length of fermentation and other factors.
Health benefits[edit]
Oolong tea is rich in antioxidants, and it is also a source of essential vitamins and minerals. It has been proven to aid in weight loss, improve mental alertness, and improve skin health. It is also used traditionally to prevent or treat digestive problems, tooth decay, and heart disease.
See also[edit]
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