Tanzanian Usambara Oolong
Outstanding African Oolong tea from the Wollenhaupt project: tea speciality of Mount Kilimanjaro. Initially starting with a small experimental cultivation directly at the foot of the mountain today generates an exquisite range of exceptional teas. Carefully hand-made A Rreal Rarity and an real eyecatcher. A speciality recommended by tea tasters. Leaf is very beautifully structured open brown-black leaf, nice tips. Cup is Mild, aromatic, slightly "baked" taste
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