Superior Ti kuan Yin Oolong
A refined Chinese oolong with a complex floral aroma, sweet and rich in flavour. This hand picked and sorted oolong was chosen by me personally on one of my visits to China for its quality and value. Excellent iced. Almost everyone knows something about Black, Green and White teas, but look at us questioningly when we suggest they try an Oolong tea. Those who do know about Oolong tea seem to think 'oh it is an expensive tea!' Yes it can be one of the more pricey teas available per gram, compared to others, but also one of the most rewarding teas from a taste satisfaction standpoint. First let's look at the price perspective. True, you may be paying more for your bag of Oolong. Oolongs can range from economical to very expensive. These teas are more expensive because of the multiple times they are processed and hand sorted to get them just right. However it is not the cost of the bag of tea, but the cost per cup that counts. The cost per cup for Oolongs is actually quite reasonable because of its ability to infuse the same leaves many times. Lightly oxidized Oolongs First there are lightly oxidized Oolongs, anywhere from 12% to approximately 30%. They are usually rolled into balls, although not all; and are green with some brown markings. The green may be anything from dull to bright and iridescent and the rolled balls may vary in size depending upon quality and Oolong type. Taste varies from vegetative to very floral and all places in between. This is a very good reason to drink Oolongs because you just may find one that will suit your specific taste. Lightly oxidized oolongs are usually picked 5 leaves and a bud and are very large leaves measuring several inches long. Imagine this all rolled up into a small ball measuring less than 1 cm in diameter. While this is amazing wait until it unfurls in your cup. Ten grams of Oolong in a 500 ml glass pot will grow to fill the pot after 4 infusions. This is the beauty of Oolongs', they offer multiple infusions, a good Tie Kuan Yin yields up to 10 good infusions while putting on a delightful show of expanding leaves at the same time. Keep in mind when you drink Oolongs you are in for a lot of cups of tea. Oolongs work well in you tea travelers. Add 5 grams of tea, fill with water and you are off to a tea drinking adventure. As you drink add more water to your traveler. More fully oxidized Oolongs The more fully oxidized Oolongs are usually plucked single leaf and oxidized to approximately 70%. This yields a slightly nutty tasting tea, reminiscent of a weak looking black tea only much milder. These Oolongs will give you 2-3 good steeping's and are quite smooth and mellow compared with most black teas. Lightly oxidized Selection -Ti Kuan yin in 3 varieties from vegetative to very floral. -Huan gin Gui a semi floral Oolong -Milk Oolong a natural Milk Oolong without any flavours added. -Formosa Mountain Oolong a rich cup of high mountain grown Oolong. -Tung Ting or Jade Oolong from the south of Taiwan. -Formosa Oolong a light mild taste. -Iron Goddess of Mercy a very aromatic, stronger taste. More fully oxidized Selection -Glenburn Estate Oolong an autumnal oolong long and wiry leaf. Incredibly smooth and well made. -Organic Himalayan Bouquet from Jun Chiyabari Tea Garden. Incredibly smooth & well made. Organic Hand-rolled tips from Jun Chiyabari garden. Their signature tea. Oriental Beauty Oolong, from China a very smooth oolong. Come on into our store and talk to us about why one of our Oolong selections may be the tea for you. We will give you the sight, aroma and sound tour and hopefully convince you why one of our Oolong teas should be in your tea cupboard.
Scientists from Japan's University of Tokushima School of Medicine found that people who regularly consumed Oolong tea experienced more than twice the calorie burning results compared to those who drank green tea.
A study published in the Journal of Medical Investigation found that women who consumed Oolong tea directly after a meal increased energy expenditure by 10%. This compared to an energy expenditure of 4% for green tea drinkers and 0 for water drinkers.
Researchers at the Suntory Research Center in Osaka, Japan found that drinking Oolong tea 15 minutes before eating foods high in carbohydrates curbed rises in insulin, thus reducing some of the fattening effects of carbohydrate intake.
Researchers from Japan's Shiga University of Medical Science found that drinking Oolong each day helps to clear up skin problems within one month.
Dr. Kenichi Yanagimoto and colleagues from the University of California found that people who drank Oolong tea on a daily basis experienced a fifty-percent reduction in free radicals within 15 days.
Free radicals are damaging substances in the body that contribute to signs of aging, including wrinkles and dark spots that are caused by ultra-violet rays, chemical food additives, pollution and stress.
A study by the Department of Dentistry at Japan's Osaka University showed that regular consumption of Oolong tea strengthens teeth and helps prevent tooth decay by inhibiting the build-up of plaque.
Stronger Immune System
According to a study published in Antioxidants & Redox Signaling, test subjects who consumed Oolong were found to have stronger immune systems and a reduced risk for infections.
Generally, 2.25 grams of tea per 7 ounces of water should be used. Oolong teas should be prepared with 180°F to 190°F (82°C-87°C) water (not boiling) and steeped 3-4 minutes. High quality Oolong can be brewed multiple times from the same leaves, and unlike green tea it improves with reuse. It is common to brew the same leaves three to five times, the third steeping usually being the best.
An additional widely used method of brewing Oolongs in Taiwan and China is called gongfucha. This method utilizes a small brewing vessel, such as a Gaiwan or Yizing clay pot, with a large tea to water ratio. Multiple short steeps of 20 seconds to 1 minute are done and are often served in small tasting cups about the size of a thimble.
In Chinese tea culture, semi-oxidized oolong teas are known as qīngchá (Chinese: "blue-green tea"). Oolong tastes more like a green tea than black tea- it does not contain the sweet smell of black tea but, at the same time doesn‟t have the grassy, earthy flavours that are associated with green tea. Oolong is usually prepared to be strong and bitter, but leaves a sweet aftertaste. Many types of Oolong, and among those the famous „Wuyi‟ produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan, are a few of the most famous Chinese teas.
The English name, Oolong tea, comes from the Chinese name which is pronounced as O-liông tê and is translated as "black dragon tea". There are three ideas about how the Chinese name happened:
The "tribute tea" theory suggests that Oolong tea descended from the Dragon-Phoenix Tea Cake tribute tea, which Oolong tea replaced when loose tea came into fashion. It was called the Black Dragon tea because the tea appears dark in colour, long and curled, like the mystic Black Dragon.
The Wuyi story says that Oolong tea came from Wuyi Mountain. Poems written in the Qing dynasty, such as Wuyi Tea Song (Wuyi Chage) and Tea Tale (Chashuo) describe this type of tea.
The third theory is that a man named Wu Liang discovered Oolong tea accidentally when he was distracted by a deer after a hard day's tea-picking, and by the time he remembered about the tea it had already started to oxidize.
DT teaspoon (2.5 grams) or tea bag per 8oz. cup
Fresh Water Boiling Hot
Steeping Time 3 - 5 Minutes