Preparing the Unique Oolong Tea!

1. Preparing the Unique Oolong Tea! Neither falling in the category of black tea or green tea, oolong tea with its distinctive flavour and fragrance has created its own category of tea. Although its benefits and specification are somehow similar to black and green tea, the characteristics of oolong tea majorly depend on the location, weather conditions and soil of the place. Additionally, oolong is considered to be the most time- consuming form of tea to prepare, as it requires ample time and consideration to accentuate its actual flavours. Oxidation: In terms of oxidation, oolong tea imbibes the characteristics of both black and green tea. Leaving the tea leaves with a rich colour and providing a malty flavour, the black tea is fully oxidized during processing. Green tea, on the other hand, is barely left for oxidation to intact its freshness and chemical constituents. Imbibing the specifications of both, oolong tea is described as partially oxidized varying from 8% to 80% depending upon its production. Shape: Traditionally, oolong tea leaves are rolled, and curled into tight balls to enhance its flavours and intact its fragrance. Rolling is essentially helpful to alter the appearance and aroma of the final leaves, whereas, tight curling helps in binding its flavours.

2. Take a look at the intriguing and innovative ways of processing oolong tea prior to packing them into glass jars. Withering The fragile and freshly plucked oolong tea leaves are tossed to wither the residuals. The process of withering also helps in initiating the oxidation process by slightly aerating the leaves. After tossing, the leaves are laid out on an open surface to receive ample sunlight for several hours, thereby, the leaves can lose their natural moisture and reach the state of extreme dryness and prepare them for the rolling process. Cooling The oolong tea leaves require time to rest and cool down after receiving the sunlight and before moving towards rolling them. During the cooling process, the tea leaves start to wilt and flatten. Rolling When the leaves are cooled down and ready to take shape, the rolling process begins that creates a unique appearance and aroma of the leaves and helps in accentuating its malty flavours while brewing oolong tea. The light rolling that leaves mild bruises on the leaves breaks the cell wall that helps in releasing the enzymes and essential oils.

3. Oxidizing Oxidization is the chemical process that transforms the flavours of the leaves and enhances the oolong tea benefits. The longer the oxidation period, higher will be the nutritional content. Roasting After the leaves are appropriately oxidized, the leaves are heated up to control the oxidation process and roast the leaves. Roasting adds the essential flavour and aroma to the final oolong leaves. Final Rolling Once the leaves are roasted to the desired level, final rolling is done to ensure the proper shapes of the leaves for selling purpose. Apart from the distinctive flavour and aroma, oolong tea acquires several medicinal benefits. It substantially minimises the risk of cancer, reduces the formation of plaque in the arteries, lowers the cholesterol level, protects teeth from decaying and many more. Hence, brewing oolong tea on a lazy morning can significantly enlighten your day and safeguard your life from major ailments.