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Oolong Tea - Complex & Versatile
Processing
Oolong teas are processed in the most sophisticated way.
Typical processing: Picking, withering, bruising, "Kill-Green" (steaming), twisting, drying, additional step depending on type
General
There is a vast variety of Oolong teas reaching from light and floral Oolongs like Tieguanyin/ Iron Goddess to heavily roasted, rustic, dark Wuyi High Mountain Oolongs. From lighter oxidized to heavily oxidized Oolongs, there is a huge variety to choose from. However, one thing that is common to all Oolong teas is a certain creamy flavor and silky mouthfeel.
As Oolong teas are typically made of more mature tea leafs, their theine (caffeine) content is usually lower than with green, yellow or white teas.
Health Benefits & Traditional Chinese Medicine Nature
Oolong teas are usually "slightly cool" to "neutral" in TCM. Usually lesser oxidized Oolongs are slightly cooler than more heavily oxidized Oolongs such as Wuyi High Mountain Oolongs. Especially the darker and more heavily oxidized Wuyi High Mountain Oolongs are thus suitable for people with a slightly sensitive stomach, or people that cannot bear the high theine content and "cold" nature of green, yellow and white teas. Due to its slightly "warmer" nature, higher oxidized Oolong teas are suitable to colder days and seasons and for consumption during later times of the day. In TCM Oolong teas are believed to be good against hangover and for clearing the liver of alcohol & other waste products. As well there is initial scientific evidence of Oolong teas boosting fat metabolism.
