What is Oolong Tea

You may have heard this word: oolong or wu long. It indicates a category of tea that falls between green and black according to a principle of leaf oxidation.

Depending on how oxidized the leaves are, the distinction of tea families that we all know occurs. Its name means black dragon, a direct reference to the shape of some oolongs. In the West, they are known because the media often present them as slimming teas. We will only say that there are some studies on this matter and they are consultable on the site pubmed.org. In any case, their properties do not seem to be different from those of other teas, always due to the mix of caffeine and polyphenols. One of the most interesting things about oolongs is that they present a very wide range of possibilities. Starting from the fact that between 60% and 15% there can be many gradations. The countries that produce them are as always varied (China and Taiwan above all), different subcategories that lead to many small excellences: there are, for example, the Yan Cha or rock teas, coming from plants that sink their roots into rocks, or the Dan Cong, among the most delicate and expensive. There are also high mountain Taiwanese oolongs, characterized by a fresh taste, often with notes of orchid, and those roasted like Dong Ding, which were more common in the past. In short, there are many, different, and good ones. This is certainly one of the reasons why many tea enthusiasts often have a passion for this genre. And now that I have my cup of Feng Huang Dan Cong in my hands, I can say that I agree with them.

Within our site you will find a section entirely dedicated to Oolong teas. We invite you to visit it.

Posted by Terza Luna