Besides green and black, Oolong (also known as Wu-long) is another main type of Chinese tea. Despite all three of them are made from the leaves of the same plant species, Camellia Sinensis, they indeed are the different kinds of teas.
What sets them apart is the fermentation process. While green tea leaves are dried in hot air and then pan-fried to stop the process of fermentation, black tea leaves are entirely fermented in moist and cool environment. And for Oolong tea, it represents a category half way along with the green and the black—the leaves are dried under sunlight and partially oxidized (20-80%).
According to Traditional Chinese Medicine (TCM), just like the way it is processed, the characteristic of Oolong tea is somewhere in between green tea and black tea. It is “neutral in nature,” neither cold nor hot and fits for any type of constitution.
Rich in Vitamin C and K, Oolong tea can inhibit platelet aggregation, promote dietary fiber dissolution, and lower blood pressure/blood lipid levels, which is very effective in cardiovascular disease prevention and control.
Aside from vitamins, Oolong tea also contains many chemical substances. They include butyric acid, caffeine, catechin, flavonol, minerals, pectin, saccharides, and saponin, which act as antioxidants, muscular relaxants, and diuretics that helps prevent cancer, slow down aging, and overall improve the immune system, suggested by TCM Practitioners.
Some may say Oolong tea is just like cappuccino, with a characteristic half way amid black coffee and latte. Indeed, Oolong tea’s greenish-brown leaves always have a stronger taste than green tea yet a more delicate flavor than black tea—something you may not be prompted to addict, but are simply attracted to.
Put your taste buds to the temptation; try this Beef Stew in Oolong Tea.
Image by minato
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