Have you ever noticed that a great cup of green, white, black, or Oolong tea just sets you at ease? That while you may feel that energized lift from tea’s natural caffeine that you're more aware, calm, present, and Zen-like than say if you downed double shots of espresso or a hulking mug of black coffee? There’s a reason!
That reason is tea’s magical little amino acid; L-theanine. There is more to tea than meets the eye and it's more than a coincidence that green tea, in particular, has been used for centuries to get monks, scholars, poets, and you, dear reader, into a state of calm. That coincidence is called “L-theanine”!
L-theanine is an amino acid that occurs naturally in green tea and its tea family and also in some mushrooms, too. The way L-theanine works is by transmitting chemical signals and waves to the brain that can have positive and beneficial effects on our overall being.
While our bodies do not produce it naturally, nor is it required for our survival it does have a few keen health benefits anyone would want. Some of those health benefits include better mental focus, reduced anxiety and stress, increased relaxation, better sleep, and some possible connections to a boosted immune system with some hints at L-theanine helping to protect us from some chronic ailments.
With powers like these, it is no surprise that monks in Buddhist monasteries and temples across Asia have chosen green tea as their beverage of choice for ages! Sitting in quiet meditation for hours very early in the morning and late into the night can take its toll. But the wise monks had tea’s L-theanine as their secret weapon in pursuing enlightenment. Now, so do you! Though you may not be seeking the answers to the universe’s biggest questions, tea can help you focus and keep your cool in any number of tasks. Enlightenment not required!
Earlier we mentioned how coffee and tea can give us a different type of energy. For many folks, drinking too much coffee can make them feel anxious, jittery, ornery, and then result in a draining caffeine crash. But with tea, this isn’t the case.
We have L-theanine to thank for that! The L-theanine compounds counteract most of caffeine’s negative effects. So while you get to enjoy a boost of energy, you don’t have to pay the price of anxiety, jitters, increased agitation, or the nasty caffeine crash. Do be aware that caffeine is caffeine though, so green tea and the true tea family may not be perfect before bed drink, but they can help wind down the day nonetheless!
So while the wise and patient monks of old may not have been aware of a complex amino acid in their favourite drink, they did impart us with the knowledge of tea as a calming and soothing drink. With an ability to increase our focus, our alertness, keep us calm, and negate a caffeine crash L-theanine may be the key to enlightenment after all!
]]>Chances are if you have had the pleasure of enjoying an Oolong tea you were amazed by one or even several things about this extraordinary tea. One may have been the delectable flavour or its superb aroma. Many Oolongs come twisted, rolled, or in pellet form and unfurl and bloom when they are steeped. Some folks may have wondered about its interesting name. Many other teas are named after colours while the Oolong tea is, well, “Oolong" (more on Oolong's name and its connection to colour a bit further down!).
Such an incredible tea certainly has an incredible story to tell, and today we will explore how Oolong came to be and how it grew to success in Taiwan!
The story of Oolong tea goes back to China during the Tang dynasty. This golden age in Chinese history was also a golden age for tea culture, too. There are several different tellings about Oolong’s beginnings.
One describes how a special Dragon (Long) and Phoenix (Feng) tea blend was developed in Fujian province as a tribute tea for the emperor. Over time the name was changed to Black “(Oo/Wu) Dragon (Long) in reference to the black, twisty, and wiry tea leaves. Ah! So Oolong's name does have a leaf colour reference after all!
Another theory is that the name comes from the Wuyi mountains in China. An additional theory comes from Anxi, which claims that Oolong was invented by accident by a tea farmer named “Oolong” or some variation thereof. The story goes that he got distracted and left his green tea to oxidize a bit too long and Oolong was the result!
No matter the origin tale what can be certain is China’s southeastern province of Fujian, which is home to both Wuyi and Anxi, is the place of origin for Oolong. Fujian is semitropical, rich in flora and fauna, hosts a unique climate with vaulting and otherworldly mountains wrapped in mist and treated to regular rainfall. All of these contribute to really great tea, which Fujian has been renowned for to the present era.
While Oolong tea grew in popularity, serving as a tribute tea even for the late Qing dynasty emperors, so too was it introduced to Formosa, the antiquated name for Taiwan, by the late 1700s.
Initially, tea plants were cultivated on the island but would be harvested and sent to Fujian to be processed and turned into tea. Though Taiwan and Fujian province are in close proximity, people living in Taiwan thought the practice was a bit too Byzantine and so decided to just grow, process, and produce their own Oolong tea. This was especially precipitated by how popular Oolong had been becoming among the wider Taiwanese populace.
Taiwan, like Fujian, has a semi-tropical climate and weather patterns, rolling mountains, and rich biodiversity with a unique landscape throughout the island. The monsoons and rainy seasons and dynamic weather patterns all impart different areas of the island with indelible flavours, aromas, textures, and colour palettes. These in tandem led to Taiwan’s development of several one of a kind Oolong teas that put it on the map in regards to tea excellence.
In fact, because of Taiwan’s diverse weather patterns from the north to the south of the island, teas produced in the north during spring for example will have a widely different flavour and aroma pattern from their counterparts grown at the same time in the south. Making teas from across the island their own unique tea styles.
Taiwan produces exquisite takes on classical Chinese Oolongs like Tie Guanyin or Iron Guan Yin, but it also produces the floral Bao Zhong and the illustrious Alishan high mountain Oolong.
Alishan is special because it is produced in the Taiwanese mountains that vault up to 2000 meters above sea level. Tea plants are grown at higher altitudes and supplied with constant rain and cloud coverage like in Taiwan enjoy a higher quality of development and growth. Due to this extra delightful growth period in the mountains, Alishan tea demonstrates some truly remarkable flavours, aromas, and textures. Fruity, floral, and even some toasty flavours Taiwan’s Alishan has often been nicknamed the “champagne of teas”.
Another famous Taiwanese Oolong is the "Oriental Beauty" or Dongfang Meiren tea. This tea was named by Queen Elizabeth II and sports a flavour akin to Earl Grey but a bit earthier, thanks in part to some insect egg sacs that "season" the leaves before harvesting!
Taiwan's Iron Guan Yin is yet another spectacular and superb Oolong tea. The legend of this tea's name goes back to a story of a tea farmer supposedly encountering the Goddess of Mercy, Guan Yin. Taiwan's Iron Guan Yin is not only roasted but also possesses a delectable flavour akin to roasted nuts.
In addition to the excellent Oolong produced in Taiwan, tea culture is also vibrant and lively, too. With precedents in Fujian’s rich tea traditions, Taiwan has preserved the Gongfu or Chinese tea ceremony tradition where tea’s like Oolong take a starring role. Taiwanese tea shops may sport the traditional Yixing clay teapot. These pots are reddish-brown and are keen to enrich and enliven the flavours and aromas of teas, Oolong being no exception!
For a more modern take on Taiwan’s tea culture, look no further than bubble tea. Taiwan is the place of origin for bubble tea, also known as boba tea, and Oolong may be one of these leaf types used in many a tasty and trendy bubble tea treat!
Oolong tea's mythical sounding name is more than a picturesque way to describe leaves but also reflects Taiwan’s legendary and otherworldly catalogue of exquisite Oolong teas. But of course, the best way to truly discover Taiwanese Oolong is to get out there and sample some firsthand! Happy brewing, and may the black dragon tea always bring you good luck and good fortune!
]]>True tea can come in many colours, flavours, and forms. Many variables come into play that turns a standard camellis sinensis plant leaf into a vegetal green sencha leaf or a savoury lapsang souchong black tea leaf. These variables also play a role in how much caffeine a leaf may contain. It must be stated right away that individual tea leaves may possess more or less caffeine depending, but to keep it simple we have compiled a list of the average caffeine levels of the true tea family. But what other factors can come into play besides the leaf type?
Well, lots actually. Let’s begin with brewing. The way you brew your tea can lessen or increase a leaf’s final caffeine content. Higher brewing temperatures will yield stronger tea, so too will longer brewing and steeping times.
Ratios also play a role as they do with almost all culinary arts. More leaves with less water will result in a much stronger tea. Also if you rebrew your tea, each rebrewing will yield less caffeine each time.
The leaf grade and size will also play a role. The smaller the leaf, the faster they release caffeine. This is in part why so many black teas that come out as small pellets as a result of CTC processing are used as breakfast teas. The same principle also applies to matcha tea. Matcha is shade-grown green tea. The shade-grown teas contain more caffeine on average, but with matcha especially so since it is prepared from the whole crushed and pulverized leaf. In addition, when consuming matcha you are drinking the entire leaf instead of just water infused by leaves.
The tips of tea leaves often contain extra caffeine. This is because the tips and buds are very tender and vulnerable to insects and so the plant produces caffeine as a bug-deterrent on those soft and sensitive parts! Twisted whole tea leaves, though not necessarily containing less caffeine, may release caffeine slower and seem like a less caffeinated leaf as a whole. Now on to the different (general) tea varieties and their (average) caffeine levels.
It should be cautioned that while white tea has a reputation for being the “weakest”, white teas if brewed at higher temperatures and steeped for longer periods will produce a ton of caffeine! How much does the average white when brewed in a more standard way yield? An 8 oz cup of white tea may contain anywhere from 30 to 55 milligrams of caffeine.
While we mentioned matcha as being a bit stronger, especially if brewed with ceremony grade powder, the general green leaf will yield anywhere from 35 to about 70 milligrams of caffeine in an 8-ounce cup.
This considerably rarer tea is often found in China and Korea but certainly isn’t unheard of elsewhere! Yellow tea is often a bit more oxidized than green but not quite an Oolong just yet. For those lucky enough to grab yellow tea leaves an 8-ounce cup can yield about 60 to 63 milligrams of caffeine.
This variety of teas are exquisite to enjoy, offering up a whole host of great flavour and aroma palettes. As for caffeine, an 8-ounce cup of Oolong can provide anywhere from 50 to 75 milligrams of caffeine, making for a lively cup of tea!
There is a reason black is the chosen morning pick-me-up for half the globe! Black tea brewed in an 8-ounce cup can offer a drinker 60 to 90 milligrams of caffeine depending. A special note on black tea is that it is often prepared from the Assamese variant of the standard camellia sinensis plant. This variant often contains a bit more caffeine than its Chinese cousins.
The fermented tea world is as wild and diverse as they come! For folks who love a good pu’erh tea, you can yield a huge range of caffeination. Anywhere from 30 to 100 milligrams per one 8 ounce cup.
No matter what colour of true tea one loves most, you can expect a moderate to an impressive degree of caffeine in your cup. If you would like to enjoy tea but not disrupt your sleep patterns, try to enjoy tea anytime before 6 pm and you will enjoy a healthy, refreshing, and caffeinated beverage par excellence.
]]>Did you need any more reasons to drink tea? If you did, we have lots of very good news for you and the other tea lovers in your life! As we all know tea is delicious, but did you also know that tea is good for your health? Yes, it is, and we have a whole teapot full of health-enhancing effects that you can enjoy with each and every wondrous cup of tea you brew.
]]>If you did, we have lots of very good news for you and the other tea lovers in your life! As we all know tea is delicious, but did you also know that tea is good for your health? Yes, it is, and we have a whole teapot full of health-enhancing effects that you can enjoy with each and every wondrous cup of tea you brew.
For centuries tea has been enjoyed around the world. Most notably in parts of East Asia where good health and longevity are norm. Take for example Okinawa! This island chain just south of Japan's main islands has a population that breaks records with their longevity practically annually!
Researchers, inspired by this connection between long life and tea, have been discovering new and exciting things about green tea. Researchers found that tea’s catechins, a type of amino acid, are exceptionally good at enhancing our health and keeping us safe from falling sick with several types of nasty ailments. Not only tea's catechins, but several of its other naturally occurring vitamins, nutrients, and amino acids.
To be clear we are referring to the camellia sinensis family’s green tea in particular. But for you herbal tea fans out there, rest easy because herbal teas offer up a host of great health benefits too. The same goes for black, white, Oolong, and pu'erh tea. But today green tea will be the tea of choice for our health tea assessment!
The research on this one is very extensive, and we must begin by stating that no, tea can and does not cure or prevent cancer. But, the research has good things to say nonetheless. After extensive studies, researchers found tea, or more specifically the catechins in tea can help reduce the risks of developing skin, prostate, lung, and breast cancer.
Tea does wonders for one's waistline, too. The amino acids in tea can help to break down fat and assist in keeping it off. Not to mention tea’s natural caffeine not only helps out body break down fat and use it as fuel more effectively, but it also spruces up our physical performance, too. So, for example, if you drink tea and then go for a run or hit the gym chances are you will go the extra mile, maybe even literally!
This one is often touted as a great health boon, and it is! Green tea provides our bodies with antioxidants, which are a special amino acid that helps fend off roaming free radicals in our bodies. These free radicals bounce around causing oxidative stress and cell damage to our bodies. But with antioxidants, these are kept at bay and we can continue to look and feel youthful.
So we mentioned caffeine before for assisting with exercise and breaking down fat cells. But of course, it also helps keep us awake, this has benefits in the form of keeping us alert, enhancing our reaction times, and keeping us vigilant and aware. To balance out this rush of energy from caffeine, tea has the L-theanine amino acid. The synergy between these two is truly incredible because the L-theanine relaxes and calms us down, providing a state of alertness and calmness, instead of the typical jitters and caffeine crash one might experience from coffee.
Tea has another great series of amino acids up its sleeve; polyphenols. These amino acids contribute to many of tea’s other health-enhancing powers, but certainly with helping us recover quickly and comfortably. Enjoy tea when you’re already sick and ailing to speed up your recovery process.
Tea has also been found to work wonders for our hearts. Not only does tea help prevent and protect us from developing certain heart problems, but it can also help cut down on bad cholesterol and increase circulation and blood flow.
Tea packs more than a caffeinated punch! We mentioned tea’s amino acids, polyphenols, antioxidants, and catechins like epigallocatechin gallate or EGCG. But recent studies have also found a few other great vitamins, nutrients, and minerals in tea. Tea is also a keen source of protein, fiber, lipids, potassium, calcium, magnesium, and some other carbohydrates, too.
Yes! Drink tea if you would like to decrease your chances of developing Alzheimer's and is good for your teeth, bones, memory, and internal organs. Tea is a real-life panacea that one can enjoy every day for the potential for increased longevity. So, in case you needed any more reasons to love tea, we hope you have learned a few more today!
]]>If you are seeking only the most delicate, sublime, and ethereal cups of tea then white tea is your aim! White tea is an incredible member of the camellia sinensis or “true tea” family. White teas offer up a diverse range of flavours and aromas, all of which exude an exquisite and graceful beauty. As its name suggests, white tea is the lightest and elegant of true teas.
Like many other superb tea origins, the origins of white tea go back to imperial China. During the Tang and Song eras, an annual tea tax sought out the rarest and finest teas from across the land for the emperor to enjoy. The search for the rarest and most luxurious tea developed to the point where people started to harvest leaves found only at certain times of the year. Like, the very tender, young, and silvery-downed buds and leaves of tea plants just starting to unfurl from the winter’s snow. These super fine, soft buds would be rinsed, ground into a matcha-like powder and served to the emperor himself.
Fujian province is the de facto home and capital of white tea. In fact, for a long time, it was the only province that produced white tea until improved storage technology was introduced to the region.
White tea’s processing method is very telling because unlike other tea types in the camellia sinensis family, white tea is steamed or fried almost as soon as the leaves and buds are picked. White tea is often collected from the softest and newest tea leaves from the plant. Harvesting times may take place in late winter or very early in the spring.
White tea is so exquisite and somewhat rare because of the limited time that its leaves and buds can be feasibly collected. Some readers may be wondering what “silver needle” white tea is. Great question! The silver needle refers to white tea prepared from tea buds. The buds are still so new that they retain their silvery-white down that remains even after the buds are fired, dried, and ready for packaging.
There is always something new to discover with white tea. While all teas in the camellia sinensis family can exhibit some truly diverse flavour and aroma palettes depending on all the different variables that go into their cultivation, white tea exhibits some of the most by far.
White tea can come from Thailand, Nepal, Sri Lanka, Taiwan, and some other tea producing regions. But the most coveted by far comes from southern China, Fujian province in particular. White tea can be fruity, exhibiting flavours of apricot, peach, and melon. It can be herbaceous having grassy or flavours. It can also be exceptionally sweet with some honey and even chocolate hints and notes. Needless to say, white tea is a real carousel of potential flavours, hints, notes, and aromas!
When brewing up some white tea, keep in mind that it is delicate. So try not to use boiling water as one would with black tea for example. However, it can be steeped for up to 5 minutes. This will unlock and expose lots of the subtle and superb flavours white tea can offer up.
One final note, for those conscientious of their caffeine consumption, don’t believe the rumours that white tea is the “weakest” tea in the true tea family. While generally speaking white teas are a bit lower in caffeine content than their cousins like black tea, some white teas, especially from Fujian can actually be a little bit higher in caffeine content.
]]>Easily one of the most consumed beverages on the planet, tea, and specifically black tea, is much more than a twist on the classic green tea. Though green and black tea do both come from the same plant, the Camellia sinensis plant, there are a few key differences. Today we will take a closer look at black tea and see how it became the chosen morning and afternoon pick-me-ups for a large portion of the globe!
As mentioned before black tea along with green tea, oolong tea, white tea, yellow tea, and pu’erh tea all come from the Camellia sinensis plant. What differentiates them is usually the length of time the leaves are allowed to oxygenate before they are processed by being exposed to a heat source.
White teas are the least oxygenated and pu’erh and other fermented teas are the most oxygenated. Oxygenation does a few different things to tea leaves. It often changes the colour of both the leaves and the tea liquor, and it also causes internal chemical changes that result in different aromas, flavour palettes, mouthfeels, and characteristics.
But black tea has a lot more of a story to it than just being “more oxygenated green tea”. While black tea’s story is more recent than that of green tea, it is no less marvelous. Stories of its actual origins abound, with Qimun or Keemun being claimed as the origin of black tea in China.
Some stories describe how an invading army meddled with a town’s normal tea processing operations, thus resulting in the more fermented style black tea. Whatever the truth may be, black tea became a hit as an export item among European traders in China in the 17th century.
It may be interesting to note that in East Asian languages like Chinese, Japanese, Korean, and others, black tea is known as “red tea”. This is because the brewed liquor of the tea is a reddish colour. But then how did the name “black tea” come about? That has more to do with advertising! Green tea was already known in the Western market. So, to differentiate between green tea and this new and fabulous tea, English and Dutch traders labeled it “black tea” because of the colour of the tea leaves.
Black tea wasn’t just a hit in the Western world. Throughout Central Asia, Tibet, Mongolia, and parts of Russia, bricks of black tea were used as currency, and black tea still has immense influence and worldwide renown today.
What’s one more interesting thing about black tea? Many varieties do not come from the same plant as the green tea plant! That’s right while many green teas come from the Camellia sinensis var. Sinensis or Chinese tea plant, many black teas, especially those coming from India, Sri Lanka, and parts of South Asia actually use an Indian variant of the Camellia sinensis plant called Camellia sinensis var. Assamica, also known as the Assamese tea plant. But now that we have learned a bit about its origins, let's see how black tea is processed.
Black tea may be processed in one of two ways: Orthodox or CTC.
The Orthodox method follows a series of processing steps akin to a standard traditional tea leaf processing method. That includes plucking leaves, allowing them to wither, rolling or twisting the leaves, allowing them to soak up oxygen in the oxidation process, before the final heating or drying process.
Meanwhile, CTC method (which stands for Crush, Tear, Curl) goes about things a little differently. The CTC method uses a series of cylindrical steel rollers equipped with sharp teeth. These rollers then, well, crush, tear and curl the tea leaves. The leaves come out as small round pellets. This method is often used for mass-producing black tea and is used as the base for many tea bags or black teas to be used for breakfast tea.
While all teas have a unique and nuanced flavour catalog depending on scores of different variables like terroir, region, climate, etc, to say black tea’s flavours are diverse is an understatement.
Black tea is produced in China, India, Nepal, Sri Lanka, Turkey, Iran, and Kenya, just to name a few of the major producers of black tea. Among these diverse nations for tea, there are loads of diverse tea flavours and aroma profiles one can expect.
There are also a few different colour ranges as well from bright ruby to a deeper brown. Tea from Sri Lanka in particular shows a massive range of diversity, with every part of the island demonstrating a different profile with some being robust and malty, others citrusy, brisk, and even chocolatey.
This range of flavours is present worldwide. Black teas can be rich, savory, smoky, malty, citrusy, fruity, and even spicy. But in general, black teas when compared to their lighter cousins will have a distinct colour of course but in regards to flavour will be noticeably stronger, deeper, and more robust.
In the Camellia sinensis or true tea family there are many stars, but certainly no black sheep especially when discussing black tea of any variety. Black tea is a powerful member of the true tea family.
For best results, when brewing black teas use thicker brewing vessels. This is because black teas require a slightly higher temperature and longer brewing time. Also, because of black tea's more robust flavour, it pairs especially well with milk, cream, sugar, honey, and lemon. So feel free to experiment! There’s no judgment here!
As for caffeine content black tea is usually on the higher end compared to its other true tea cousins. Though the caffeine content of true teas can vary greatly based on an origin of the tea, black teas are generally a little stronger! But you are certainly going to be in for a great tea treat no matter what, so happy brewing!
]]>Green tea is one of the most popular drinks in the world. It is also certainly one of the most famous and beloved of all teas, and for lots of good reasons. It has a storied history, immense cultural significance, scores of health-enhancing properties, and it's just downright delicious as well! Today we will learn a little more about this emerald monolith of the tea world.
Many stories of tea are half myth and half fact. Green tea is no different. One story of green tea describes how about 5000 years ago China’s mythic god-emperor Shennong discovered tea sort of by chance.
While resting during his quest to personally sample every herb he could find to compile in his epic book of medicinal plants, something peculiar happened. He was drinking a bowl of hot water when leaves from a nearby tree were blown into his bowl. Not one to pass up a chance at sampling a herb, he took a sip. He discovered a beverage that reawakened his mind, body, and spirit. He then used this unique drink as a chaser when trying potentially poisonous herbs.
Another story stars the founder of Chan Buddhism, Bodhidharma. While Bodhidharma was meditating in a cave for years, he accidentally fell asleep! When he woke up he was so furious at himself he ripped his own eyelids clear off so he could never sleep again. When his eyelids hit the ground, a plant sprung up. He grabbed a handful of the leaves from this plant, chewed them up, and discovered he no longer felt sleepy. This forever cemented a role for green tea in the world of Chan Buddhism and its descendant schools of Buddhism in East Asia.
But for a more historical look, many experts believe green tea originated somewhere in Southeast Asia along the southern Chinese border anywhere from 3000 to 5000 years ago when people grabbed wild tea plant leaves from the forest while foraging. It is also believed that green tea was initially boiled in large cauldrons and used for medicinal or culinary purposes before developing over time into a tea art more similar to what we know today.
Practically all green tea comes from the Camellia sinensis (var. Sinensis) plant, and though China is not the sole country where green tea is produced, it still is one of the major producers today.
The processing method for green tea goes a little something like this: first, the leaves are plucked. Next, they are allowed to wither and oxidize or soak in oxygen for a short time, like anywhere from 45 minutes to 3 hours. Then they are heated to cease the oxidation process.
Traditionally in China and other parts of mainland Asia, the heating method is to pan fire the leaves. This imbues the final green tea leaves with a crispy and bright flavour and aroma. Meanwhile, in Japan, almost all green tea leaves are steamed. The steaming method is actually the older of the two and also originates in China. But other the centuries as tea culture ebbed and flowed in China so too did the preferred processing methods used. Thus Japan kept the steamed leaf method while the rest of the continent moved on with pan firing. Steamed leaves are still incredible, though! Japan’s sencha leaves for example maintain a more moist, grassy, and umami flavour and aroma.
This brings us to flavour profiles! Like wine or coffee, many variables contribute to the different flavour and aroma profiles one can attain with any tea, green tea being no exception. As noted before Chinese green teas can have a wide flavour profile that includes some toasty, sweet, citrusy, fruity, and warm flavours. The liquor colour can range from a pale yellow to a deep emerald. Japanese green teas, which include matcha, are often grassy, astringent, bitter, and vegetal. Korean green teas may display a deep yellowish to jade colour. Their aroma may be toasty, bright, and slightly bitter. The flavour? A mix of astringent, toasty, and grassy. Many green teas possess flavour and aroma profiles that may be similar or a mix of these profiles.
Green tea, like all members of the Camellia sinensis family, possesses caffeine. Green tea usually possesses less caffeine than coffee, but still enough to be mindful of if you are planning on brewing a cup of green later in the evening.
Green tea can be brewed effectively in lighter brewing vessels and for shorter intervals at lower temperatures than black tea. Greens can be paired with many different accouterments for your drinking pleasure. But especially with prized Chinese greens lemon is usually the only advisable addition to a cup of one of these marvelous teas!
So there you have it, some green tea info to brighten your day. Feel free to brew up a nice pot, and reflect on the majesty that is green tea!
]]>In the world of tea, there are few varieties as unique and exquisite as the fabled Oolong. The origins of Oolong tea are as mysterious and mystical as the tea itself. Many different stories exist that describe how Oolong may have come about.
One story holds that Oolong was originally a brick or tea cake. One presented as a tribute to the emperor and was called “Long Fang” or “Dragon Phoenix” before the name changed to “black dragon” in reference to the tea leaves’ draconic appearance.
Some other theories hold that the tea came from the Wuyi mountains in China. Others claim the birthplace was in Anxi and named after the tea farmer who developed this unique type of tea. Whatever the true story may be, what can be known, is Oolong skyrocketed in popularity before crossing over to Taiwan, where the tea has been truly perfected.
In the true tea family, which includes any tea made from the Camellia sinensis plant, there is a range of different oxidization types out there. This scale is what differentiates white, green, Oolong, Black, and pu’erh teas from one another. It is determined by how long the tea leaves are allowed to oxidize before being exposed to a heat source and processed. Oolong tea just so happens to be between green and black tea in terms of oxidization which gives it a truly marvelous array of colours, flavours, and aromas. Let’s find out a bit more!
The method for processing Oolong goes a little something like this: first, the leaves are picked, bruised, and shaken. They are then laid out in the sun to wither for up to several hours or so. Next, the leaves are cooled by fans and then rolled and twisted. This step is important because it gives Oolong its unique appearance and can also yield the small round little tea leaf pellets that are so common with Oolong teas. Now, the leaves are allowed to fully oxidize, which will alter the colour, flavour, and aroma of the tea leaves. This process may take a few hours. Then, the leaves are pan-fired to cease the oxidization process and impart some more subtle flavours. Finally, the leaves are given their final twist and roll, dried, and ready for packaging.
The choicest Oolong teas still come from Fujian province in China or the many areas of Taiwan, though some excellent Oolong also comes from Nepal, Japan, and other regions. Oolong is, like many other true teas, truly diverse with its flavour and aroma palette. Some Oolong can taste toasty like bread, others are creamy, while others still are fruity, tropical, citrusy, and sweet. Some Oolong teas are referred to as “the champagne teas” like Taiwan’s Alishan tea. Other famous varieties include the illustrious Iron Kwan Yin Oolong and the classic Wuyi Oolong, just to name drop a few!
Brewing Oolong tea is a real art form, but feel free to have fun when preparing your Oolong! Each leaf is different, so keep in mind that one leaf may need more heat or steeping time than others. Also, don’t forget to rebrew your leaves a few times to explore the nuanced flavours that may emerge. Oolong, being a member of the true tea family will also possess some caffeine. The longer leaves are steeped, the higher that content may be, so keep this in mind if you plan on winding down the day with this truly fantastic tea!
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