Oolong tea – teas for losing weight – Healthy diet

Oolong tea or Wu Long as the Chinese call it is a type of half-fermented tea. The duration of fermentation process is somewhere between black and green tea, as well as the proportion of caffeine. The largest producers of oolong tea are China and Taiwan. Oolong tea is most known for its successful fight against cellulite. Since it is derived from the same plant as green and black tea (Camellia sinensis), it is also known for its healing properties.

Healing properties – of oolong tea

A lot of research was made about the healing properties of oolong tea, especially on the subject of weight loss. Chinese and later Japanese proved that oolong tea significantly helps with weight loss, but its other healing properties are known.

Oolong falls under category of – teas for losing weight

Oolong tea is extremely good for:

  • The fight against cancer (ingredients that are found in the tea repress the action of malignant cells),
  • Reducing the risk of heart disease,
  • It helps in lowering blood pressure,
  • It improves the function of enzymes (due to polyphenol compounds), thus helping in lowering elevated cholesterol),
  • It removes harmful free radicals,
  • It enhances metabolism (helps burn fat and accelerates the oxidation of fats),
  • It helps with the regulation of insulin,
  • It contains antibacterial and antiviral properties
  • It helps with endurance, i.e. increases endurance
  • It assists in preserving the health of the teeth,
  • It enhances thought processes,
  • It reduces skin aging. This property is due to richness in antioxidants (more than black, but less than green tea)
  • It helps with skin diseases,
  • It has a calming effect and reduces stress,
  • It eliminates fatigue and drowsiness,
  • It increases concentration and motivation,
  • It strengthens the immune system of the whole organism.

Preparation – of oolong tea

Preparation of oolong tea

  1. Heat the water to between 80 and 90°C,
  2. Put 1 bag in one cup. If tea is not in bags, then put 3 grams of leaves in 200ml of water (follow the instructions on the package),
  3. Pour the water in the cup,
  4. Leave the cup for about 3 to 5 minutes,
  5. After this you can start drinking this tasty and above all healthy beverage.

Additives to the prepared – oolong tea

Additives to the prepared oolong tea

A true taste of oolong tea is best felt if taken without additives.If you are a real tea lover and want to take the maximum which this tea gives, drink oolong tea without additives.

If you do not like the taste or you prefer a sweeter flavor of the tea, add sweetener or honey, which will make this tea sweeter and a very tasty drink.

Packaging – of oolong tea

In sales it is found in the form of tea, in filter bags. It is crucial that bought oolong tea is well packed in containers which do not come into contact with the outside air.

Preservation – of oolong tea

Preservation of oolong tea

The quality of oolong tea is higher if the tea is well preserved. Like other teas, oolong tea should be stored in a dry, cool and well closed place without being affected by sunlight, moisture and other strong odors.Remark!

Use this tea up to the date printed on the packaging.

Breeding and picking – of oolong tea

Breeding and picking of oolong tea

Oolong teas are grown in China and Taiwan. The most famous provinces for producing oolong teas are north of Fujian Province (Wuyi Mountain) and the central mountain Taiwan.Picking is one of the most important differences between true teas (green, black, oolong tea). The secret is in the time of picking leaves of Camellia Sinensis plant. The taste and smell of tea depend on the time of picking. Some teas are better when picked in the spring, others in summer, etc. But there is no rule about when the tea is better but it depends on the taste of each individual. For oolong tea leaves are picked when they are not too old or too young. Picking time also depends on the climate changes (weather). If the weather is cold picking will be delayed, and if the weather is warm leaf growth will be accelerated, and the picking will start earlier.

Processing and classification – of oolong tea

Processing and classification of oolong tea

Processing tea is the most responsible for its properties and flavor. Processing the tea consists of the fact that leaves must be processed immediately after picking. Leaves are left on the sun in order to wither a little. After this they are placed in baskets and shaken.Now the leaves must be exposed to the air so that the process of oxidation is started. Now the leaves are dried, and after some time (depending on the tradition of processing method) they must be burned at high temperature in order to stop the fermentation.

The resulting tea has less caffeine than green, and more than black, i.e. somewhere in between (depending on the traditional way of treatment for some areas).

Classifications of oolong teas are made with regard to methods of processing. There are different varieties of oolong tea. Some of them are:

  1. Wuyi Yan Cha,
  2. Tie Guan Yin,
  3. Huang Jin,
  4. Ben Shan,
  5. Bai Ya Qi Lan,
  6. Formosa Oolong,
  7. Feng Huang Dan Cong.

Origin and history – of oolong tea

Origin and history of oolong tea

Oolong tea is also known as Wu-Long tea. Wu means black, and Long means dragon. History of oolong name is unknown and it is not known how this tea got its name.There are several theories about how oolong tea was made.

The first theory is that the tea was created during the Ming Dynasty in Fujian province in the imperial tea gardens in a way that the tea was darker so they called it the “black dragon tea”. Another one is that tea was named after the Wuyi mountains where it was created. A third theory is that the tea was named after the hunter who left the tea to ferment for a long time during hunt (due to unplanned prolonged hunt), and after hunting he made tea from leaves that were fermented. He noted that the resulting tea was different with a stronger flavor.


Oolong tea

Oolong tea is extremely rich in antioxidants, vitamins and minerals: calcium, manganese, copper, carotene, selenium, potassium, vitamin A, B, C, E and K. It also contains folic acid.Caffeine is one of the most important ingredients of real tea. Any real tea has a different proportion of caffeine. The level of caffeine is greater if the fermentation process is longer. Since oolong tea is fermented longer than green and less black, its level of caffeine is in between. This level of caffeine varies in different types of oolong tea, i.e. it is dependent on the method of processing oolong tea. Oolong tea contains about 35 – 45mg of caffeine, while black tea contains about 50 – 75mg and green about 15 – 20mg.

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