What is the difference between oolong and green tea. Chinese oolong tea health benefits and harms

Oolong or milk oolong tea, whose benefits and harms are described in the material, is harvested for consumption and storage by the semi-fermentation method (fermentation or fermentation of the leaf during drying does not take place completely, but can be stopped by roasting the leaf or steaming it before final drying). Thanks to this harvesting technique, it retains the properties characteristic of both green and black teas. This is a bright aroma of green tea and a rich taste of red. It can be used both in pure form and with various additives (ginseng, rose, hibiscus).

Species and varieties

Tea leaves differ depending on the method of harvesting, the presence of additional flavors and impurities. According to the harvesting method, two groups of teas are distinguished, the beneficial properties of which differ:

• Heavily fermented oolongs are those that are prepared by fermenting more than 50% of the leaf. They are more similar in their properties to red tea - they have a rich taste, but not so pronounced aroma;
• Lightly fermented oolongs are those in which less than 50% of the leaf is fermented. They are more similar in properties to green tea - the aroma is more pronounced than the taste.

Milk oolong, the benefits of which are described in the article, belongs to a variety of flavored teas. It is made from the leaves of a special kind of shrub - Jin Xuan, which give the drink a creamy aroma. But it is often additionally flavored in order to make the characteristic flavor more pronounced. In addition to it, this group also includes leaves flavored with ginseng, rose petals, and hibiscus.

Such drinks are made mainly in Taiwan, while unflavored oolong is more often from China. In Taiwan, teas are mainly produced for export, and it is flavored (cream, caramel, ginseng) varieties that are popular in Europe. In China, teas are produced mainly for local residents who appreciate the original taste of the leaf.

Vitamin composition

The benefits of oolong, oolong are due to its composition. The following vitamins are present in tea leaves and drink:

1. C (0.2 mg) helps to increase the body's resistance to viruses and infections by increasing immunity;
2. PP (0.222) is necessary for and ensuring the full functioning of the nervous system of the body;
3. B2 (0.02) protects the nervous system during mental overload, because. participates in the production of the stress hormone, the more stress - the more a person needs vitamin B2;
4. B1 (0.001) is necessary for the processing of fats and carbohydrates into energy, which is spent on physical activity, respiration;
5. A (1 μg) is part of the visual pigment rhodopsin, which provides the ability to night vision, distinguish colors and shades, therefore it is necessary for all people (daily norm 900 μg), but especially for those who work in low light conditions.

Due to the balanced composition of the product, the vitamins contained in it are well absorbed.

Benefit

The beneficial properties of tea have a good effect on the muscular system and the heart. Potassium in the composition (48.63 mg), together with magnesium (9.61 mg), contribute to the normalization of muscle function, positively affecting their tone and eliminating spasms. This reduces the likelihood of seizures, their severity decreases. For the same reason, the heart rhythm normalizes (after all, the heart is also a muscle). These minerals are useful for people suffering from arrhythmias (heart rhythm disturbances).

Calcium Ca (14.12 mg), fluorine F (294.12 mcg) have a positive effect on bone health and strength. The first element is their main "building material", for this reason it is especially useful for children in the stage of active growth and skeletal formation, and for expectant mothers (the norm for a child under 14 is 1000 mg per day, the norm for pregnant women is 1500 mg). The second is also able to strengthen bone tissue and tooth enamel, penetrating into its microcracks and smoothing them out.

The benefits of oolong are also due to the presence of sulfur (0.98 mg). When it enters the body, it reacts with carbon and nitrogen, forming cysteine ​​and cystine amino acids, which are involved in cell division and tissue growth. Iron (1.609 mg), when absorbed into the blood, interacts with oxygen and forms hemoglobin. Sodium (2.49 mg) contributes to the delivery of all nutrients to the cells through the interstitial fluid. It is its main positively charged ion and creates the necessary pressure in it.

Copper (0.59 mcg) is present in red blood cells and is involved in the formation of hemoglobin. The composition also contains the mineral manganese (0.0016 mg). Only in its presence can normal vitamin metabolism C, E and group B be carried out.

Oolong with additives and flavors

Often, ginseng is added to oolong tea, as manufacturers believe that this traditional oriental spice is in demand among Europeans. It not only gives the drink a sweet grassy aroma due to its own smell, but also gives it some useful properties. In particular, ginseng root also contains potassium (21.4 mg per g), just like tea itself. Also, the presence of ginseng increases the amount of calcium in the drink, since its root contains 7.06 mg per g.

Therefore, it is this enriched tea that is more useful for people suffering from cramps, as well as for those who need to make bones stronger and denser. Ginseng root contains some magnesium and iron (1.74 and 0.25 mg per gram, respectively). In low concentrations, these substances are not able to affect the body (for comparison, the daily requirement for magnesium is 600 mg, and for iron - 20 mg).

Important! The presence of ginseng in the composition gives the tea the ability to increase appetite. This is due to the presence of essential oils of sesquiterpenes in it. Oils provoke increased production of gastric juice and increase appetite. The property can be useful when you need to gain weight.

Contraindications

Green oolong tea, the benefits and harms of which are described in the material, also has some restrictions in use. Due to the content of essential oils, its regular daily use irritates the gastric mucosa. This property makes it undesirable for breastfeeding women to drink tea. The consumption of essential oils by a small child can adversely affect the unfinished digestive system, whose mucosa is not yet able to withstand aggressive effects. As a result, it becomes irritated and causes pain and discomfort in the child.

Due to irritation of the mucous membrane, it will not be possible to evaluate the beneficial features and properties of tea for people suffering from gastritis, ulcers or other inflammatory processes in the stomach. Essential oils can aggravate the course of the disease and cause its attack.

You should not drink such green tea for people prone to allergic reactions. And although milk oolong itself does not cause intolerance, it often contains chemical flavors (cream, caramel, vanilla), which can be allergic, since the unnatural substance is often recognized as foreign by the immune system. As a result, a protective process is launched - an allergy. Therefore, people prone to such reactions should choose teas without additives and not flavored.

Unlike most varieties of green tea, this one is characterized by a fairly high concentration of tannins, 75–80 mg per cup, while black tea has 50–60. Tannin is similar to caffeine in its action, it invigorates and stimulates the nervous system by acting on adenosine receptors, which are responsible for the processes of inhibition in the brain. Thus, when adenosine is replaced by caffeine, the inhibitory processes are less active. This is a useful property when drinking tea in the morning, but you should not drink it at night, as sleep problems may occur due to too much stimulation of the nervous system.

• increased sweating;
• weakened immunity, frequent colds;
• weakness, fatigue;
• nervous state, depression;
• headaches and migraines;
• intermittent diarrhea and constipation;
• want sweet and sour;
• bad breath;
• frequent feeling of hunger;
• weight loss problems
• loss of appetite;
• night grinding of teeth, salivation;
• pain in the abdomen, joints, muscles;
• does not pass cough;
• pimples on the skin.

If you have any of the symptoms or doubt the causes of ailments, you need to cleanse the body as soon as possible. How to do it .

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Green tea is a unique drink. It is valuable in China, where several dozen different types of fermentation of tea leaves are known, thanks to which they acquire a unique taste and have a lot of useful properties. Among the popular types of this drink is Oolong or Oolong, for the production of which a mature tea leaf is used, twisted into a very dense lump so that contact with air is minimal, thereby preventing excessive fermentation of the leaves.

Taste features of Milky Oolong tea

This variety is one of the most original and difficult to manufacture, requires special storage conditions, has a lot of useful properties and high cost. Milky Oolong got its name from its rich creamy aroma, so strong that it is strongly felt when drinking tea and it seems that milk has been added.

Milk Oolong tea for weight loss is an ideal option, it not only helps in the fight against excess weight, but also supplies useful substances to the body. The drink is one of the flavored Taiwanese oolongs, whose homeland is Taiwan. As a result of constant civil strife, the peasants who lived in Fujian province moved to the island of Formosa, which in Chinese sounds like Taiwan. This healthy green tea has a smooth, mild taste, even without added sugar.

The valuable qualities of the milk oolong are largely determined by the local climate and the development of technology. The unique aroma of this drink will not leave anyone indifferent. The formation of this variety of green tea was significantly influenced by Japanese culture, because Taiwan has been under the political influence of this country for a long time.

Useful properties of milk tea Oolong

Oolong contains the maximum amount of antioxidants, therefore it is considered a true elixir of youth. It resists free radicals, which have a destructive effect on cells, which can provoke premature aging. This sweet, tasty drink helps in the fight against atherosclerosis of blood vessels, removes cholesterol plaques that can clog blood vessels. With regular use of oolong tea, the work of the cardiovascular system is normalized, strokes and heart attacks are prevented, the drink helps with hypertension.

Green tea promotes the release of triglycerides that can clog blood vessels and have a harmful effect on the functioning of the heart. If you often drink this tea, the amount of a protein, adiponectin, will increase in the blood, as a result of a deficiency of which the risk of developing diabetes mellitus and coronary vascular disease increases. Among the main advantages of oolong is anti-cancer activity.

Tea leaves contain unique substances - polyphenols, which have a significant decrease in the activity of cancer cells. Many studies have been conducted, in the course of one of which it was possible to establish that with the regular use of this type of tea, there was a complete death of cancer cells that were in the stomach. Also, milk oolong improves the digestion process, promotes the activation of the proper functioning of the digestive tract.

Overview of Oolong Green Tea Producers

The milk oolong comes from Taiwan. The tea bush grows at an altitude of 1700 meters above sea level. The hillside is a vast plantation that provides a delicious and healthy drink. The crop is harvested after the leaves are fully ripe, 2 times a year - in autumn and spring. Nantou became the most important tea-producing county. Oolong should be stored only in an airtight container (porcelain, glass, iron) with a tightly closed lid so that foreign odors do not get inside.

Tea Grace Turquoise Milky Oolong

Milford Tea

Chinese green tea Confucius

This is a true royal drink, which is definitely worth a try. Milk oolong is a unique example of the tea collection, which is produced in a classic version, but can also be with additional flavored additives, spices, and floral aromas. Vivid photos of the drink attract those who want to try it, and true connoisseurs know that the pearls among oolongs are such exotic varieties as Da Hong Pao and Tie Guan Yin. These teas have a unique aroma and unforgettable taste, so they have become the most valuable variety of green teas.

Greenfield tea bags

Video: how to brew oolong tea

This variety attracts with its unique taste and useful properties. Tea retains its aroma from brewing to brewing. Experts assure that the taste of the drink will not change, even if you cook it several times (from 5 to 12). It remains invigorating, refreshing and does not lose its pleasant shade. In order for tea drinking to be successful, tea to be fragrant, healthy and unique, you need to know how to brew it correctly. Watch the following video, which details the entire process of making this drink:

If you try to rank the most popular varieties of Chinese tea in Russia, then this list will most likely include pu-erh, jasmine tea, Tie Guan Yin, Big Red Robe and milk oolong, which will most likely be the first. And this is not surprising. This tea has a delicate creamy caramel taste and makes us forget about the hustle and bustle in our lives for a while.

What is milk oolong

Milk oolong (also spelled milk oolong) is a lightly fermented variety of oolong. When dry, it resembles Te Guan Yin from Fujian province: the same small green lumps, but with a completely different smell. If the aroma of fresh flowers is pronounced in Fujian tea, then milk oolong, as you can guess from the name, has a light creamy smell. However, the color of dry milk oolong is also slightly different from Tie Guan Yin. The latter has more green, while the former has a slight yellow tint.

Both of these teas give a light yellow infusion, but the aroma and taste are completely different. Milk oolong is fully consistent with its name. When brewed, its properties are revealed in all their glory: the soft aroma of creamy caramel and the delicate taste of milk.

The description should be supplemented with the history of the appearance of this tea on the European market.

The raw material for the original milk oolong, which is called Nai Xiang Jin Xuan in Chinese, is produced in the Alishan Mountains on the island of Taiwan. The tea variety is relatively young: it was bred by breeders in 1980. Taiwanese tea growers managed to grow an amazing plant. Thanks to the special soil, a certain height in the mountains, and a peculiar climate, subtle notes of milk caramel appeared in the tea. But there was more meadow herb flavor in the drink than cream.

Representatives of the British tea business highly appreciated the experiments of the Taiwanese. The trial batch of Nai Xiang Jin Xuan was well received by the British, who have a long tradition of drinking tea with milk. Europe also appreciated the novelty and demanded new supplies of cream-flavoured tea.

Seeing how successfully the new product sold, the tea magnates demanded that the Taiwanese increase production volumes and increase the milky accent in the tea aroma. It was impossible to do this in a natural way, and therefore artificial flavoring was used for the mass production of milk oolong.

And since the demand for milk oolong continued to grow, it began to be produced not only in Taiwan, but also in Chinese tea factories.

How milk oolong is made

Among consumers of milk oolong, there are many assumptions about how this drink, popular in Russia, is made. Someone says that the tea leaf is soaked in milk, others say that milk is poured over the roots of the plant. It is also said that during the growth process, the tea bush is sprayed with a solution of cane sugar, and then showered with rice husks. There is another version that at the last stage tea is kept over boiling milk.

Most of these speculations are baseless. There are actually two types of this popular drink. Fundamentally different in terms of production technology.

The first is the authentic Nai Xiang Jin Xuan from Taiwan. As already mentioned, it grows in the Alishan mountains, and the growth height is 20% higher than that of ordinary tea bushes. Milk taste and aroma are almost imperceptible. This is more of a hint than a pronounced feature. Nai Xiang Jin Xuan is a completely natural tea that does not contain any chemicals. Actually, the popularity of milk oolongs began with him.

Authentic milk oolong Nai Xiang Jin Xuan is produced using the same technologies as any lightly fermented oolong like Tie Guan Yin. That is, it goes through the same manufacturing stages:

1. withering in the sun for several hours;
2. mild fermentation, in which only the leaf edge is oxidized;
3. heating to a high temperature to stop fermentation;
4. twisting sheets of small balls;
5. final drying.

This is where the similarity ends. To achieve a light creamy taste in real Jin Xuan, additional oxidation is used, which is probably the secret of Taiwanese tea growers.

But for the manufacture of a cheaper variety of milk oolong tea, special flavors are used, which are added immediately after fermentation of tea leaves before heat treatment.

The quality of these supplements can also vary. If the component is made on the basis of natural products, then it does not pose a great health hazard. But if it is synthesized chemically, then such products are best avoided.

Buying or not buying flavored teas is a matter of personal preference. After all, in any food product sold in stores, whether it be cookies, chocolate, jams or yogurts, there are artificial additives. However, people buy them and find them delicious. Milk oolong is only part of the big picture.

But if you definitely want natural milk tea, then for a good price you can buy some Alishan oolong tea.

Composition and useful properties

Chinese milk oolong tea is very rich in useful substances in its composition. It contains essential oils, tannins, polyphenols, trace elements necessary for the body and a number of vitamins.

Thanks to this, it helps a person to maintain health and keep the body in good shape.

• Many women use milk oolong for weight loss, which is quite justified. Firstly, tea has a low calorie content: one gram of a dry leaf contains 1.4 kilocalories. Secondly, milk oolong has the ability to break down fats.
• The beneficial effect of this type of tea on the condition of the skin, which becomes firm and elastic, has also been noticed.
• It is worth noting the antioxidant properties of milk oolong tea, which help prevent the appearance of cancer cells in the body.
• Tea helps in the prevention of other diseases, as it is a strong immunostimulant. During the period of rampant viral infections, tea can protect you from infection.
• The benefits of milk oolong are undeniable for people prone to cardiovascular disorders.
• Vessels become clean and elastic, as tea helps to remove cholesterol from the body, as well as toxins.
• In addition, tea has a positive effect on the emotional state of a person. It charges with positive energy, cheers up and gives a sense of celebration.

Contraindications and harm

Despite the many advantages of milk oolong, one should always remember about moderation in its use of this tea. Any excesses are not good, but they can be harmful.

Do not drink oolong tea, especially in large quantities before bed. You will not be able to fall asleep quickly due to the fact that the drink has a stimulating effect on the nervous system.

In addition, tea has a strong diuretic effect, because of this, moderation should be exercised by those who suffer from kidney diseases.

Each human body is individual, and it is impossible to predict how it will react to a particular product. Therefore, in case of allergic reactions to milk oolong, it is better to refuse it so as not to harm the body.

Contraindications also apply to hypertensive patients due to the caffeine contained in tea.

It is extremely careful to drink milk oolong during pregnancy. It is better for pregnant women to use it in minimal quantities or to refuse it altogether. The same applies to nursing mothers, because it is not known how it will affect lactation while breastfeeding.

How to choose and store tea

It should be remembered that commercially available milk oolong can vary greatly in quality.

However, a person, when making a purchase decision, always proceeds from his financial capabilities. If you are not a special gourmet, then you may well look for milk oolong on the supermarket shelves. Moreover, many popular brands have long included this variety of Chinese tea in their assortment. Milk oolong can be found in the Black Dragon, Ahmad, Kipling and Julius Meinl teas.

Higher quality Nai Xiang Jin Xuan should be looked for in specialized tea shops or ordered online from trusted sellers. But how to determine the quality of tea in appearance? There are several criteria.

• Purity. This means that tea should not contain tea dust, crumbs, sticks from leaf cuttings.
• Smell. On the one hand, the aroma should be felt in the tea. Dry tea should not give the impression of stale or overdried. On the other hand, a too sharp creamy smell indicates the presence of a cheap flavor.
• Uniformity. All tea lumps should be approximately the same size and should be solid in appearance.
• Leaf integrity. This can be determined during the brewing process, when the balls begin to unfold into a full sheet. Torn, damaged leaves are a sign of low-grade tea.

Purchased tea should be stored in an airtight container away from strong-smelling foods such as spices. Tea boutiques sell special tight-fitting jars and boxes made of metal, although there is an opinion on the Internet that metal containers are not suitable for oolong.

How to brew milk oolong correctly

Since Nai Xiang Jin Xuan is a weakly fermented oolong, it must be brewed according to the same rules as Tie Guan Yin.

1. Before brewing tea, you should prepare the dishes: small porcelain bowls, a porcelain gaiwan and a cup of justice “chahai”. For milky oolong tea, light porcelain is preferable to Yixing clay. Porcelain will emphasize the pleasant color of the infusion.
2. The dishes should be warmed up by rinsing it once with boiling water. After that, 1-2 teaspoons of dry tea lumps can be poured into a 200 ml gaiwan. According to Chinese tradition, dry tea in a warmed gaiwan is sniffed, inhaling its aroma.
3. The gaiwan is then filled with hot but not boiling water. The optimal temperature for brewing milk oolong is no more than 85–90 degrees. The first water is drained immediately. In principle, this applies to all teas. So the tea leaf is refreshed and dust is washed off it.
4. But the next portion of water is intended for brewing. Milk oolong is infused for 1-2 minutes, after which the infusion is decanted into a chahai, and poured into cups from it. After that, milk oolong can be drunk.
5. High-quality oolong can be brewed at least 8 times.

Jin Xuan is good on its own, so don't add sugar to it as it has a natural sweetness. It doesn't make sense to drink milk oolong with milk, because all its charm lies in the subtle creamy taste, which simply gets lost in such mixing.

After a couple of years in Cambodia, you will inevitably become an expert in green teas. Here, this drink is so loved and revered that even in the cheapest Khmer canteen, every table has a carafe of it. Yes, even what - zaboristoy, with jasmine or milky aftertaste. And when they sent me gifts from Thailand just now - an ensemble of assorted green oolongs - at first she only smiled crookedly: they found something to surprise me with.

The fact is that my contact with these shriveled oolong tea leaves, as this variety is also called, has been minimized in my entire life. For different reasons. That's why she smiled crookedly, because she did not know the full extent of their interest. But now, having tried different types, as is often the case, I was imbued, studied in detail and now I will do my best to imagine myself an expert in this field.

Let's take a look at a few important questions.

1. How is oolong tea different from regular tea?
2. What varieties exist.
3. Useful properties and precautions.
4. Where to buy and how to choose.
5. How to brew properly.

More than all this already looks like a manual than a review and review. Which is also good. We will deal with them today, and we will leave subjective emotional reports for the future.

The difference between oolongs and green and red teas

We see ready-made oolongs in the form of tightly folded pellets-leaves, which, when brewed, open up so powerfully that you immediately understand: there is no need to borscht with it. The first advantage of oolong tea is that it is incredibly economical. Literally 2-4 leaves are enough for a cup, depending on how strong you prefer.

Technically, there are four fundamental differences from more prosaic varieties.

1. Collection stage. Gathered together with leafy cuttings, which are high in essential oils. This is one of the guarantees of greater usefulness, the presence of trace elements and other biologically active substances.
2. A special degree of fermentation is semi-fermented. When frying, only the edges of the sheets are subjected to heat treatment. Hence the unusual shape, strength, brightness of taste, “reusability”, etc. Oolongs are also referred to as an intermediate form between black and red.
3. Elitism.
   Yes, it's not for us to throw "Princess Gita" out of bags! The quivering processes of collection and fermentation are expressed in yuan, rubles, baht, etc. cash equivalents. There are no cheap oolong varieties. In addition, they are found on sale much less often than their mass-market counterparts.
4. Grown in the highlands.
   At least according to the internet, that's how it is. And even more: they say, every twig of a tea bush is shrouded in alpine fog. That is why the results are so impressive for everyone and everyone.

Tasters of green oolongs are really impressed all the time. Because the taste is unusually soft, completely devoid of characteristic bitterness or sourness. Interestingly, you can even brew 2-3 times, each time surprised by the appearance of new notes.

Treatment
Immediately after picking, tea leaves are folded in a thin layer in a shady place, where they lose their bright emerald color and fade very slowly. Next, the mass is transferred to special bamboo trays, where it is required to gently mix and stir every hour. The leaves eventually wrinkle and wilt, but the middle of each remains intact, it is affected to a minimum. When the leaf edges turn reddish, the processing is completed in an oven at high temperature and the cooled sheets are rolled.

Varieties of green oolong

Conventionally, they are divided into four groups according to the degree of fermentation and places of growth.

1. Highly fermented - up to 70%: Da Hong Pao, Gaba Alishan, Xiao Hong Pao, Wu Rui Gui, Shui Jin Gui, etc.
2. Weakly fermented - up to 40%: TieGuanYin, Dong Ding, Alishan, Mao Se, Huang Jin Gui, etc.
3. Flavored - the most known to us: ginseng, milk, strawberry, etc.
4. Aged: Te Guan Yin Wang, Lao Te Guan Yin.

Strict and conservative connoisseurs in China, however, do not particularly favor flavored varieties. Meanwhile, for the European taste it is milk, strawberry, etc. oolongs with additives are the most desirable... The taste of pure water!

The benefits and harms of green oolongs

There is good and bad news. Let's start with the positive.

1. Stimulate digestion and remove the feeling of heaviness after a dense meal.
2. Excess liquids are also removed, as a result, the first and second points lead to the building of bodies.
3. Famous antioxidants. Scientists have long proved to all of us that their huge amount in green tea helps protect against oncology and generally preserve youth at the cellular level.
4. It contains many essential oils and special caffeine, due to which it stimulates and tones. Sets up for activity. At the same time, it “shakes” much softer than coffee, which affects the heart too much.
5. Provides vitamins B, C, K, E, as well as iodine, zinc and iron.
6. Promotes the elimination of toxins.

But, as always, there are nuances.

• Theine is present - a milder analogue of caffeine. It does not “shake” like coffee, it is quickly and easily excreted from the body, unlike the coffee accomplice, which accumulates in the tissues and can cause intoxication. However, pregnant, lactating mothers and heart patients should not drink either. So, through breast milk, all substances will be transferred to the baby, and a sleepless night for unidentified mysterious reasons is guaranteed to you. As well as damage to delicate children's health!
• Not recommended for gastritis and stomach ulcers.
• Even for a healthy and not pregnant person, 1-2 cups a day will be useful, and from a liter every day you can “plant” the cardiovascular system, stomach, doom your kidneys to excessive stress and provoke dehydration.

To sum up, like everything in this world, everything oolong is both medicine and poison. It's just a matter of dosage.

Green oolongs have been popular since ancient China. For some reason, the name translates as "black dragon".

Where to buy quality green oolong

... And how much should it cost - many will ask.

You can search in special tea shops in Russia, Ukraine, etc. Prices for the most affordable - usually flavored oolongs - from the most democratic range from 500-600 per 100 g and more. The only difficulty is:

• to find such a shop - it seems to me that not in all cities and villages of native expanses, you know, such drinks are in great demand.
• be sure of the quality and freshness of the product. Moscow, St. Petersburg, Yekaterinburg and other cities of the Fatherland are far from China. And the goods, obviously, are not essential.

And Doctor Holland offers us a wonderful alternative - its own big selection of always fresh Chinese green oolongs of various colors. From the favorite, as experience shows, by Russians strawberry, pineapple, milk and mint to the rarest elite varieties - Da Hong Pao, Te Guan Yin and others like them.

Prices - from 190 rubles / 100 g.

Quality and palatability of at least four varieties:

• dairy,
• ginseng,
• with osmanthus
• Tie Guan Yin

have recently been thoroughly inspected by me. Which, although not the most qualified of the tea lovers, is very meticulous and observant. Everything is quite rosy and worthy. Many buyers also leave reviews on the site, and in the foreseeable future I will try to briefly reveal the secrets of the tastes of each proven variety.

How to brew oolong tea

There are several golden rules for oolong tea drinking, according to the Chinese classical tradition. It is easy to follow them and they guarantee that it will be tasty, pleasant and healthy.

1. Proportion: ⅓ in the teapot is tea itself, the rest is water.
2. Bouquet in clay teapots opens up perfectly. Porcelain will do too. The worst option is metal, in which oxidation occurs.
3. The water temperature should be 80 - 90 degrees. Not boiling water!
4. The first water is used only to steam the leaves and wash off dust and dirt. They don't drink it! Pour in for 5 - 15 seconds and immediately drain.
5. Real oolongs are brewed many times - up to ten, and some varieties up to twenty cups from the same leaves. Each time, the taste and bouquet will be revealed in a new way.

With tea ceremonies everything, but only for today. The topic of oolongs will certainly be revealed in the future.

With wishes of pleasant tea drinking and health, yours sincerely, Marta.

A special kind of oolong. It is a semi-fermented tea, sometimes referred to as qing cha (turquoise tea). Its fermentation should ideally be 50%. It is carried out in a special way: not the entire leaf is oxidized, this allows you to preserve the structure of the internal fibers and lead to an amazing combination of flavors. It is used for traditional tea ceremony.

Tea is grown in three places: in the province of Guangdong and in the north of Fujian, tea is grown and produced with a strong fermentation of just over 50%. In the south of Fujian and on the island of Taiwan, weakly fermented tea (just below 50%) is produced. The best tea is considered high in the mountains, such as Wuyi Mountain or the Phoenix Mountains. There is also flavored milk tea. Flavorings are added to the dried leaves, which give the drink a special flavor.

The composition of milk tea

This one has an excellent chemical composition. Saturated with vitamins and minerals, it is of great benefit.

• Fluorine, which is able to strengthen tooth enamel.
• Iodine is necessary for the proper functioning of the endocrine system.
• Potassium, useful for the cardiovascular system.
• Vitamin K, which is responsible for blood clotting.
• Vitamins C, PP, phosphorus, silicon, copper, organic acids.

Useful properties of milk tea

This type of tea is not only very popular, but also useful. Milk oolong has the following properties:
Helps to remove waste and toxins.

• Promotes fat burning, helping to fight excess weight.
• Improves the condition that occurs after overeating or eating heavy and fatty foods.
• Helps with urolithiasis.
• Reduces the amount of cholesterol.
• Improves mood.
• Improves memory, activates brain processes.
• Improves bone density.
• May reduce the chance of developing type 2 diabetes.
• Is a diuretic.
• The drink is effective against skin aging.
• Improves the condition in cardiovascular diseases.

The benefits of tea for weight loss

Tea has the ability to stimulate the pancreas, lowering blood sugar. By reducing the absorption of fat, you can lose weight. The polyphenols included in contain antioxidants. They help to actively burn excess fats, improve metabolism.

Milk oolong contains catechins, substances with antibacterial properties. They protect the body from harmful effects, prevent the destruction of cells. Regular use of tea allows the body to get a kind of stimulant for weight loss. Due to the stimulation of glucose metabolism, weight loss is observed, a decrease in the layer of fat in problem areas.

Tests have shown that weight loss in women who drink milk oolong is faster. It is noted that when drinking tea for 13 weeks three times a day, there is a decrease in body volume and weight by 5%.

Milk tea: contraindications

You should not drink a lot of green tea, milky oolong tea can be harmful if consumed in excess. Using one to three cups of milk tea a day is considered normal.

• You should not drink such tea for people prone to allergies, who have chronic diseases.
• Thein present in tea is similar to caffeine, so oolong tea is contraindicated in pregnant women, lactating women, and hypertensive patients.
• With a stomach ulcer and gastritis, you should also refuse to use such a drink. In order not to provoke an exacerbation of the disease, it is worth approaching the intake of tea carefully.
• It is not recommended to drink milk oolong at night, it will cause insomnia. Do not drink tea on an empty stomach, so as not to cause stomach cramps.
• Tea should not be consumed too hot.
• The use of stale tea is unacceptable.
• It is impossible to drink medicines with milk oolong.

How to brew green milk tea

Proper brewing of tea in compliance with the rules and proportions is the main guarantee that tea will not cause harm.

To make tea, you will need a clay or porcelain teapot, its thick walls keep heat as long as possible. The best tea is obtained by using spring or purified water. The kettle is preheated using boiling water. Then 10 grams of tea is poured there. Water for pouring tea should be no higher than 90 ° C. Only in this case it turns out to preserve the delicate taste and aroma of the drink. The water is immediately drained from the kettle, and immediately refilled with water of the same temperature.

After 3-4 minutes, the resulting tea drink can be drunk. Tea is brewed several times without loss of taste. On the contrary, each time you can experience a new taste of the drink.

Real milk tea, brewed correctly, has a light aroma with caramel and milky notes. Those who want to try real oolong from China should pay attention to the origin of tea. There is tea flavored with flavorings, it is often passed off as milk oolong. But true tea, harvested in autumn in the highlands, in itself has a milky aroma. After a little fermentation, it acquires a caramel smell.