What is Wu long Tea?
Wu-long Tea is Oolong traditional Chinese tea somewhere between green and black in oxidation. It undergoes semi-fermentation process that imparts a partial oxidation ranging from 10% to 70%. In contrast, black tea is fully fermented and green tea is not. What is Wu long tea in relation to other the teas, is that all have same origin from the tea leaf plant Camellia Sinensis.
In Chinese tea culture, semi-oxidized Wu long teas are collectively grouped as “blue-green tea”). Wu Long has a taste more akin to green tea than to black tea. It does not have the stridently grassy vegetal notes that typify green tea. However, the flavor of a good Wu-Long Oolong Tea is one that has wide appeal. They have a fruity flavor and aroma and are one of the most fragrant teas produced.
For over 400 years, many Asian people have relied upon the numerous health benefits and medicinal qualities of Wulong tea. This type of tea is more familiarly known as Oolong or WuYi tea, and today, it is gaining more and more attention as a natural way to effectively lose weight. It’s renowned as “The world most powerful natural fat burner.” Oolong Wu Long tea leaves are often processed and rolled into long curly leaves or into ball-like form similar to gunpowder tea. It is commonly served in Chinese restaurants.
Wu long Tea contains a substance called “Polyphenol”, which is believed to have a role in activating the enzymes in the body that break down body fat. Wu Long Chinese tea has almost double the amount of polymerized polyphenols compared to green tea, making it the leader in quick weight loss teas. No wonder it has been known to burn 157% more fat and 2.5 times more calories than green tea.
Besides being known as one of the best natural fat burner, its health tea oolong benefits are enormous. It is known to reduce wrinkles, increase energy, clear skin breakouts and strengthen the teeth. Also it may reduce hair loss, boost immune system, reduce appetite, fight eczema, may treat type 2 diabetes, burn fat and calories.
Processing of Wu long Tea
The tea green leaf undergoes a few delicate processes in order to produce the unique aroma and taste. Typical Wu-Long tea is processed according to the following steps:
Wilting: Sun dry or air dry to remove some moisture.
Yaoqing: To bruise the edge of the tea leaf to create more contacting surface for oxidation.
Rouqing: The tea leaves are tumbled or rubbed for the next stage.
Shaqing: Process to stop further oxidation. Depending on the quality of the leaves, they will be dried in a large pan over heat and stirred by hand (for premium tea) or by machinery.
Drying: To remove excessive moisture.
Finally, the tea is graded and packed for distribution
Classification and Grading
Tea connoisseurs classify the tea by its aroma (often fragrant or flowery), taste and aftertaste (often mellow). Wu Oolong Tea comes in either roasted or light. Before roasting, Oolong tea leaves are rolled and bruised to break open cell walls and stimulate enzymatic activity. The process of roasting removes unwanted odors from the tea and reduces any sour or astringent tastes; in addition, the process is believed to make the Wu Long gentle on the stomach.
By: Chidi M.
Additional information on what is Wu Long and WuYi Teas
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March 12, 2011 at 7:50 am
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