Tea for weight loss combines two seemingly opposite aspirations - the primordial love of “tea drinking” for Russians and the no less primordial desire to become slimmer. There are legends about high-quality varieties of Chinese tea leaves among those losing weight: you can hear that fragrant oolongs and mysterious pu-erhs literally wash away fat from the body, and a pot of green tea can replace an entire lunch. There is some truth in these myths, but the tea reality turns out to be even more multifaceted and exciting.

Chinese tea for weight loss: to prevent your eyes from running wild

More than two thousand years of cultivation of plantations in China, the main tea power in the world, have been imprinted on the classification of raw materials for this, without exaggeration, iconic drink. To understand what kind of tea they are dealing with, experts take into account many subtleties - from the time of harvest to the physical integrity of the leaf.

Regardless of what you expect from tea - weight loss, pleasure or new taste sensations, any type of Chinese tea, be it green, oolong, pu-erh, is made from the leaves of the Camellia sinénsis plant. Sometimes the striking dissimilarity in both appearance and aromatic taste of different teas is determined by the peculiarities of collecting and processing the raw materials.

The basic and most understandable classification can be considered color, which reflects the division of tea varieties according to the degree of fermentation. It is achieved using special manual production techniques, including simple drying, drying, smoking, and pressing tea leaves.

Chinese tradition divides tea into six groups:

• white (minimal stage of processing, made from unopened tea buds, delicate, floral taste);

green (lowly fermented, greenish in color, taste with a herbal note, rich);

yellow (partially fermented, valued for its “mirage” taste that is impossible to remember);

turquoise (they are also oolongs, a complex method of variable fermentation is used in preparation, the taste is rich and multifaceted, combining freshness, sweetness and depth);

red (fermented, in the Russian tradition are recognized as the usual “black”, with a characteristic red-brown color of the infusion and a strong thick aroma);

black (post-fermented teas, usually shu-puer, characterized by a very dense infusion with an earthy and nutty aroma, although there is also a tendency to distinguish pu-erh as a separate, special type tea).

What are the benefits of tea for weight loss?

It is no coincidence that Eastern sages turned tea into a cult item and an obligatory part of the traditional Chinese diet: it retains both the power of the earth and the energy of human effort. In chemical terms, these ephemeral indicators are quite specific: tea contains the most important fat- and water-soluble vitamins (including A, E, K, B vitamins, ascorbic and nicotinic acids) and a lot of minerals: manganese and fluorine (needed by bones and teeth), iron (essential for hematopoiesis), potassium (essential for heart health).

Properly prepared tea will enrich your body with phenolic compounds (including the famous tea catechins), essential oils, and tannins in an easily digestible form. Scientific studies have documented the preventive activity of Chinese tea against cancer, diseases of the gastrointestinal tract, eyes, nervous system, degenerative disorders of brain activity (Alzheimer's, Parkinson's diseases).

And of course, the traditional slimness of the Chinese population haunts Europeans: the use of tea in the fight against overweight does not lose relevance.

It’s worth making a reservation right away: no Chinese tea can be recognized as a universal miracle remedy for getting rid of extra pounds! And if an unknown herbal raw material is offered in this capacity, the grade and origin of which is not possible to find out, “losing weight with Chinese tea” can be simply dangerous. Gullible people losing weight, alas, often become victims of cunning traders who, under the guise of “a rare tea that will help you lose weight in a week,” offer toxic herbs with unpredictable side effects.

As a weight loss tea with a proven reputation, the most popular “among the people” are: green tea, oolongs and puerhs. For some reason, turquoise tea has earned particular trust - it is often sold with the caption: “oolong tea for weight loss.” They are used in different ways: washed down with food and believing that “pu-erh breaks down fat” (which, to put it mildly, is incorrect, as our experts will discuss below), considering it a “more dietary” replacement for coffee (which is also not entirely true: according to the number the calories of both coffee and teas without additives are approximately comparable, and there are more energy alkaloids in green tea than in freshly brewed coffee), simply replacing food with tea (which is also not always acceptable).

The effect of oolong, pu-erh or green tea for weight loss mainly relies on the presence of three components in these (and, in fact, any other Chinese teas).

Caffeine (theine) in tea for weight loss

Caffeine, also known as theine, is the most common legal stimulant. We can debate its benefits or harms for a long time, but the fact remains: caffeine stimulates thermogenesis, indirectly accelerating weight loss (if achieved through a balanced healthy diet and physical activity). During thermogenesis, tissue oxidation is activated, as a result of which subcutaneous fat is destroyed, and some of the calories received from food are burned, instead of “settling” on the sides and hips. Percent fatty acids and blood glucose rises, we feel a surge of strength, vigor and temporarily forget about hunger - this is how the effect of caffeine manifests itself. Caffeine (theine) is found in one form or another in any type of tea: green tea contains the most of it, and post-fermented pu-erh contains a small amount. If you want moderate caffeine content from your weight loss tea, then choose oolong tea.

Amino acids and glutamine in tea for weight loss

Intricate techniques for processing tea raw materials, different ways achieving oxidation of the tea leaf, changing and enriching it protein composition. As a result, tea boasts a list of 17 amino acids, including the most valuable glutamine (glutamine), considered the “king of amino acids.” IN human body It is from glutamine that GABA (gamma-aminobutyric acid) is synthesized, which reduces anxiety levels and, accordingly, helps with “stress overeating.” Glutamine preparations are successfully used in clinical practice in the treatment of alcoholism and bulimia, pacifying and helping to cope with compulsive addictions; in addition, this substance improves the integrity of muscle tissue and helps internal organs remove fat processing products more efficiently.

Pectin in tea for weight loss

Pectin is well known to lovers of the apple diet and natural marshmallows - in nature it is a gelling substance, a complex saccharide with a long carbohydrate chain. Having the ability to retain water, this type of fiber is valued in weight loss for its “ability” to give the stomach a blissful feeling of fullness. In addition, being a “long carbohydrate”, pectin is absorbed extremely slowly, on the one hand, ensuring a uniform increase in blood glucose levels and eliminating attacks of insulin hunger, on the other hand, it has a beneficial effect on the stomach and intestines, enveloping them and stimulating healthy peristalsis. Pectin is also indispensable when it is necessary to balance the level and composition of cholesterol. Pu-erh, used as a tea for weight loss, provides a certain effect mainly due to its pectin content. The denser and oilier unbrewed pu-erh looks, the richer it is in valuable fiber.

Tea for weight loss: a word from the experts

“Properly brewed tea speeds up metabolism - the substances contained in the infusion help dilate blood vessels, and thanks to tea theine, the synthesis of endorphins is enhanced, which also stimulates metabolism. There is evidence that some types of tea, for example, young shen puer, are capable of slightly, but still accelerating lipid metabolism, and varieties of “old” shen puer and liu pao help normalize the intestinal microflora due to the content of enzyme-like substances that inhibit pathogenic bacteria. This can be a good help for those who watch their figure, but tea alone is not enough for weight loss, to put it mildly,” tea master Maria Sotnikova told Woman ru.

Her colleague, organizer of tea tastings, Varvara Lyubovnaya, agrees with her: “Tea by itself will not replace either the gym or a healthy diet. But, in addition to metabolic “bonuses”, it may well form certain taste preferences and help in the fight against cravings for sweets. So, for example, instead of a candy snack, you can drink teas with a rich, changeable taste, for example, the Tie Guanyin or Dan Tsun varieties, and for dessert after lunch, after taking a proper pause, it is pleasant to treat yourself to fragrant li zhi (the collection is prepared from the leaves of a bush grown on the soil , covered with carrion exotic fruits lychees - approx. ed.)".

Experts remind those who decide to use tea as an aid for weight loss to choose right time for tea parties. Drinking tea immediately after a meal is not recommended; you should not start a tea ceremony on an empty stomach. That's why greatest benefit Chinese tea will bring you at a time when the body no longer feels obvious fullness from the recent afternoon snack, but does not yet give demanding hunger signals.

Shu Pu'er is the only tea that has an alkaline reaction. This means that only it can be consumed on an empty stomach without fear of irritation of the mucous membrane. However, even after receiving this knowledge, it will be safer to seek the approval of your doctor before replacing meals with tea for weight loss.

Being a drink with a calorie content tending to zero, the warm, aromatic infusion nevertheless causes a feeling of fullness due to the fact that it comfortably fills the stomach. And this is also why tea is considered a beneficial product for weight loss: after drinking Chinese tea half an hour before lunch, you naturally eat less and, thanks to the resulting vitamin and enzyme charge, prepare the gastrointestinal tract for better absorption of the upcoming food.

In addition, according to experts, some varieties of Chinese tea, characterized by good satiating ability due to their high pectin content (old pu-erh, oolong da hong pao), can themselves become an evening “food”, replacing a hearty dinner or late snack. In this capacity, however, it is not recommended to consume green teas and “young” shen puerhs - due to their pronounced tonic effect, they can disrupt plans for a night’s rest.

How to brew Chinese tea correctly: for weight loss and more

In the Russian tea drinking tradition, re-steeping or steeping tea leaves with more water is considered a sign of thriftiness rather than gourmetism. In the old days, tea was not only an expensive, but also a rare commodity, so they tried to “squeeze” the maximum out of it, “marinating” for a long time for strength or drinking from a samovar, which allowed them to get a large number of infusion with a minimum of tea leaves consumption. Until now, in many homes, tea is “drinked” to barely colored water, generously diluted with boiling water and compensating for the acute lack of taste and aroma with sugar or jam.

If you decide to discover the magical world of tea for weight loss or development of gastronomic sensations, it is important to understand: Chinese teas, whether oolong, pu-erh or other varieties, require a different treatment, which may at first seem incomprehensible and troublesome. When properly brewed, fermented tea leaves gradually reveal their aromatic, flavor and medicinal properties, including those useful for losing weight. If done incorrectly, they stop before they have time to appear. Varietal tea is brewed several times, but not at all out of economy, but so that the fragrant collection can fully demonstrate all its talents. And special techniques are used, which are not difficult to master (at least at the initial level).

According to tea tasting organizer Varvara Lyubovna, The best way brewing high-quality Chinese tea - pouring, which uses the proportion “a lot of dry leaf - little water” (focus on 1 g of tea per 30 ml of water). “Traditionally, in Russian, the leaf is poured with boiling water and left like that in the teapot. Not only does it begin to taste bitter very quickly, there is information that with this method of brewing, carcinogens appear in the infusion,” warns Varvara.

When spilled (when the leaf is filled with water, and the infusion is almost immediately poured into a special container - sip), the tea comes into contact with the liquid for just a few seconds, but manages to release the “revitalized” water correct temperature useful material and aroma, not bitterness and acidity, since the bitter and tanning tannins and alkaloids in the first infusions take at least a minute to release. As spills occur, the concentration of these substances gradually decreases, so properly spilled tea can be steeped for some time without fear of spoiling the taste.

Experienced Chinese determine the correct temperature for brewing tea based on many signs. For example, oolong, popular as a tea for weight loss, can be prepared when a sound called “the sound of the wind in the pine trees” begins to emanate from the heating kettle: in the dry language of numbers, this poetic image will correspond to approximately 80-95 C. Today, many models of electric kettles equipped with an indicator that makes it possible to accurately determine the water temperature without listening. To preserve the benefits of white and yellow teas Chinese tradition recommends a brewing temperature of 70-80 C, for green - 75-85 C, for red - 80-90 C, for green pu-erh - 80-100 C, and for black pu-erh 90-100 C.

All utensils used for preparing tea must be preheated; it is also important to remember that the first spill is not drunk: it is considered “technical”, pre-washing the leaf.

“Keep the water at the desired temperature for the fifth or sixth pour, and even then a couple of minutes will be enough for the tea to start playing again.” There are teas that can be left in water from about the twentieth strait,” the tasting leader shares her secret.

Weight loss tea turns into a tea hobby: a brief dictionary for the novice tea tester

Tea tester (from the English words tea tester - one who tastes tea) is a relatively new, but increasingly in demand profession, similar in function to a wine sommelier or coffee barista. Of course, if you have started to get interested in Chinese tea for weight loss and are simply not averse to learning about how to get the maximum benefit from a high-quality leaf, it is not at all necessary to dive into the depths of highly specialized knowledge. However, being aware of the basic tools to help you brew tea correctly won't hurt. The purpose of objects like a teapot, bowls, sieves is obvious, but for the manufacture useful infusion devices are also used, the names of which have not yet migrated into the Russian language.

Gaiwan- a hybrid of a cup and a teapot, a simple vessel with a lid, used for quickly brewing tea. Particularly suitable for preparing lightly fermented teas.

Gongfu- originally this was the name of the most complex and complete tea ceremony, gongfu cha, and now a special teapot is known under the name gongfu, a popular item for office tea drinking (the whole department can drink tea for weight loss!): using a special button, it filters the finished infusion, preventing unwanted prolonged contact of the leaf with water and reducing the amount of utensils needed for preparing tea.

Han glass, also known as a tea flask, is another device for those who intend to drink tea for weight loss or pleasure without leaving their workplace. Functionally combines a kettle, chahai and even a shepherd, allowing you to cook neatly, cleanly and according to the rules a small amount of(standard flask volume is 150 ml) tea. Consists of glass tall glass with a lid and a perforated cylinder placed inside it. The dry leaf is poured into a cylinder, filled with water, after which it is removed and placed on the lid, and the infusion is poured from a glass beaker.

Chaban- a wooden board for tea drinking, which helps to collect drained water into internal trays and make the entire brewing process more compact and aesthetically pleasing. With prolonged use, the shepherd is saturated with the aromas of tea, turning into a valuable item marked by history. Can serve as a convenient case for transporting travel tea sets.

Chahay- translated from Chinese as “sea of ​​tea”. This name was given to the dishes into which the infusion from a teapot or gaiwan is poured before being put into bowls. Chahai resembles a milk jug from a tea set, but differs in a more rounded shape - it is believed that it helps to “even out” the taste of tea, making sure that all participants in the tea party receive an infusion of the same quality. Therefore, another name for this dish is “cup of justice”, guandaobey.

Chahae- a porcelain plate resembling a cupped hand; dry tea is poured into it to “get acquainted” with its appearance and smell before preparation.

The tea ceremony, with all its nuances, can be an interesting trick if you use tea for weight loss: the intricate dishes and sequence of actions occupy your hands and head and perfectly distract attention from the treacherous idea of ​​an obviously harmful snack.

15:42 06/27/2014

What is oolong

Many lovers of the ancient ceremony often come across unusual varieties of tea, such as oolong and pu-erh, and due to ignorance in this area, they do not dare to purchase either one or the other. In our online store Gtea.com.ua there are these types of drinks, and therefore we want to present to the attention of our dear customers information regarding their composition, as well as tell us how oolong tea differs from pu-erh.

Oolong or, as it is also called, oolong, is a product that combines delicate aroma and the tart taste of green and red tea. Scientifically speaking, oolong is a semi-fermented turquoise drink. In turn, this type of tea is divided into two types: island and mainland.

Pu-erh is a post-fermented type of tea.

Taiwanese oolongs grow high in the mountains and are shrouded in thick fogs. The collection is carried out either in early spring, when the leaves contain a large amount of vitamins and microelements, or in late autumn. Teas of this variety have a typical feature - a tightly rolled smooth leaf.

As for Pu-erh, the first thing you should pay attention to is that this representative is a post-fermented tea, i.e. it went through a full fermentation cycle. At proper conditions storage, pu-erh can be stored for a long period of time, without deteriorating its quality, but rather increasing its level.

Useful qualities

Puer tea got its name in the Chinese province, in the city of Yunnan. There are 2 types of product: raw pu'er (Shen Pu'er) and cooked (Shu Pu'er). In its raw state, the drink acquires green tint, and brewed Shu Pu-erh gives a rich black color.

It is also important to note useful qualities both varieties. The benefits of oolong tea are manifested in the presence of numerous vitamins, iron, manganese, and essential oils, which promote weight loss, improve complexion and the condition of human skin, smooth out wrinkles and prevent the formation of thrombophlebitis.

Pu-erh tea drink lowers cholesterol levels in the blood, normalizes stomach function, and reduces the risk of stroke and heart attack. However, it must be remembered that it should be consumed only after meals.

You can buy pu-erh or oolong in our online store, because we sell exclusively high-quality and natural products, but before purchasing you should definitely familiarize yourself with the rules for brewing this wonderful drink.

Rules for preparing oolong drink

How to properly brew oolong:

1. Take the kettle and rinse it with boiling water.

2. Place the tea in a vessel and pour hot water at least 90 degrees.

3. Then drain this water, as it is not recommended to drink the first portion.

4. Pour in new water and leave it for 1 minute, then drain it again.

5. It is customary to serve the second portion of tea at the table.

6. This procedure can be repeated again.

7. The uniqueness of oolong is that it can be used up to 10 times, but only if you have pottery.

How to brew pu-erh

How to brew pu-erh correctly:

1. Take 4 g of tea leaves per 150 ml of water.

2. Rinse the pu-erh from dust.

3. Fill the product with hot water at least 90 degrees.

4. For brewing, preference is given to clay and porcelain dishes.

5. After 30 seconds, drain the water.

6. Then fill the pu-erh again with water at the appropriate temperature and leave to infuse for 1-3 minutes.

7. This variety can brew up to 4 times.

This concludes the article and we thank you for your attention. We wish you a good mood and a pleasant tea party. Best regards, Online store Gtea.com.ua.

Dive into the wonderful world of Chinese oolongs. From origin to tasting.

Some call it “narcotic” tea; there are those who consider oolong to be a type of green tea. Let's dispel the myths about the unusual, unique and most aromatic Chinese tea, which bears such a melodious name - oolong.

The key concept is fermentation. Oolongs are medium-fermented varieties. Average degree of fermentation: 20-50%, depending on the specific type. Conventionally speaking, they occupy an intermediate position between green and red (in European black) teas. While retaining the fresh floral aroma of green varieties, they acquire a deeper, richer flavor characteristic of darker varieties.

Infinite number of names

This tea is called by different names. The most popular name is oolong tea, oolong tea. In Chinese: 烏龍. . Another one is qing cha or turquoise tea. There is also a poetic one - “Black Dragon”, which personifies the ability of leaves to change color when brewed.

The name “oolong” migrated to us from England: due to its specific pronunciation, it sounds exactly like that in English. Sometimes there are erroneous names: oolong, oolong, which are the result of incorrect English pronunciation of the Chinese pinyin “wū long”.

How can we do without myths?

There is hardly any tea in China whose origin is not shrouded in a romantic legend. People in the Celestial Empire love it. On the origin of oolong as a variety Chinese varieties There are at least a dozen legendary tales.

According to one of them, this tea was found by a traveler named Sulong in Anxi province. His name served as the prototype for the name of the varieties of this group.

Another legend begins its story from the distant 20th century, when one of the emperors of the Song Dynasty reigned. By order of the court, a huge garden of camellia shrubs, Dragon and Phoenix varieties, was planted in Fujian. The leaves they produced were used to produce pressed tea. In the future, during the Ming Dynasty, its popularity fell sharply, which served as a prerequisite for the cultivation of a new variety, “Black Dragon Tea” with rolled leaves. You probably already guessed that these were the first oolongs.

It is impossible not to mention the legend of a hunter nicknamed the Black Dragon. One day, while hunting, he collected leaves from the bushes, and while he was chasing a deer, they crumpled and turned into tea. Its aroma was delicious and unique.

Historical facts

Now a portion of the truth, confirmed by historical sources.

The first mention of oolongs dates back to the Ming Dynasty. The raw materials for them were the leaves of Wuyishan bushes that grew in the northwestern part of Fujian. From there, the technology migrated to Guangdong Province and Anxi County.

It is known that at the beginning of the 17th century, Chinese oolong tea was imported to Europe. He so quickly won the love of noble ladies that many still consider oolongs “ women's tea" After King Charles II married a Portuguese princess, tea began to be imported into Britain. The Queen loved oolongs and could not live a day without drinking a hot cup.

It began to be produced on the island of Taiwan only in the 19th century. In just a few decades, the new tea brand “Dodd & Co” reached the peak of its popularity: its products began to be in great demand both in the Middle Kingdom and abroad: in the USA and England.

The uniqueness of turquoise tea

Before going into detail and describing the production features, organoleptic characteristics and properties of oolong tea, let us immediately note what makes this tea unique.

5 Key Features:

1. Oolongs are the most aromatic variety of Chinese tea. Everyone will agree with this. It is not for nothing that varieties of this group are favorites of tea ceremonies, where a variety of shades and notes are valued.
2. They are the only tea group participating in the Gong Fu Cha ceremony. Tea craftsmanship is not just tea drinking, but a whole ritual filled with special energy and love for Tea.
3. Repeated brewing. Oolongs, especially light ones, can withstand 8-15 straits. This is an impressive figure.
4. In China, it is customary to divide oolongs into mainland and island (Taiwan). Indeed, they differ significantly in taste and aroma, properties and effect on the body.
5. Twist - mandatory stage of production. The degree of twisting is determined by the specific variety, but this stage is always present.

Oolong is not green tea!

Many people mistakenly classify oolongs as green varieties. The fact is that some representatives (for example, Tie Guan Yin, Alishan, Milk Oolong) give green color infusion, and the effect resembles green varieties. In fact, green tea is a completely different group, represented by varieties of lesser fermentation, with different production technology and properties.

It is easy to distinguish oolong tea from green tea: pay attention to the shape of the leaf. In green varieties, the leaf is solid, in oolongs it is crumpled, often in the form of balls or twisted spirals.

Where does oolong tea grow?

Briefly, we figured out what oolong tea is and what makes it unique. Now about the places of growth.

The raw materials for tea are leaves from bushes that grow in 3 regions: Fujian (north and south of the province), Guangdong and Taiwan. In the southern part of Fujian and on the island, light varieties are produced, and in the north of Fujian and Guangdong, dark varieties are produced, with fermentation of 50%.

Collection and production technology

The leaves are collected by hand. Collection time is determined by the recipe. As a rule, spring varieties are more aromatic, but less deep in taste. Autumn is the opposite. To produce highly fermented (dark) oolongs, mature, fleshy leaves are used; for weakly fermented (light) - younger raw materials. But there are also exceptions.

The general production scheme is as follows:

1. Drying in the open air. The harvest is laid out in the sun for 1-1.5 hours, then transferred to the shade.
2. Simmering (fermentation). Stir the leaves periodically, but carefully so as not to damage them. The tea is simmered in air until the leaves begin to darken. In this case, fermentation occurs unevenly: the edges oxidize more than the middle part.
3. Heating (drying). Goal: stop fermentation.
4. Rolling in drums.
5. Re-drying. Purpose: to remove residual moisture.
6. Packing.

Classification with examples of the best varieties

The classification of oolongs is based on different criteria. The main one is the degree of fermentation (we touched on it earlier).

Light and dark

Light: slightly fermented (20-30%). Dark (more than 50%).

It is generally accepted that highly fermented varieties appeared earlier. The best of them grow in the highlands, in Wuishan and the Phoenix Mountains (Fujian and Guangdong oolongs). The best representatives of Fujianese: Da Hong Pao, Bai Ji Guan. Guangdong: Feng Huang Dan Cong and several dozen of its varieties.

Light ones have a more delicate, floral aroma, similar to green varieties. The best grow in the highlands of Taiwan (Dong Ding, Alishan) and southern Fujian (the legendary Tie Guan Yin).

According to leaf shape

The leaves of dark varieties have longitudinal curl. They are very long, look solid, but wrinkled (Da Huang Pao, Fhdts).

Light varieties have a spherical twist and look like balls (Tie Guan Yin, Gaba, Dong Ding).

By place of production and variety of tea bushes

1. Wuishan (northern Fujian). The raw materials are leaves of shrubs from the plantations of the Ui Mountains. Types by variety of camellia:

Highland (Wu Yi Yang Cha): Zhou Gui, Shuixian, Da Hong Pao, Batz Ji Guan and others;
- Shuixian from northern Fujian.

1. Southern Fujian. The most famous: Tie Guan Yin, Jin Gui.
2. Guangdong. These are Feng Huang Da Cong and its varieties, which are produced in the Chaozhou region: Mi Lan Xiang, Yu Lan Xiang. They have pronounced notes of orchid.
3. Taiwanese. The special taste and aroma is due to the foggy area where the bushes grow. Tea tree varieties:

Chin Shin. Top grade.

Jin Xuan. Oolongs from the leaves of these shrubs acquire a characteristic milky taste.

Jade. With pronounced notes of orchid.

Si Tzu. This shrub is a hybrid. Treated leaves acquire a bright floral aroma.

The best Taiwanese varieties: Alishan and Lishan, Dong Ding.

Flavored

We cannot ignore the relatively new category of oolong varieties: flavored. Among them are the well-known milk tea, a drink with the aroma of ginseng, orchid, osmanthus.

During the production process, the leaves are treated with aromatic extracts.

Most of these varieties are produced on the island. Taiwan. They are mainly sold: tea without additives is valued in China.

Tasting: infusion, taste, aroma

What do the twisted spirals and long flagella of tea with the mysterious name “oolong” hide behind? What notes are typical for them?

As has already been noted many times,

Oolong is the most aromatic tea in China.

This is due to the high content of essential oils in tea. When brewed, the tea leaves reveal a luxurious bouquet with hints of flowers and fruits. Each composition is unique and determined by the growing region and recipe.

Slightly fermented (green) varieties give an infusion from amber to light green in color. They express light floral, honey shades, notes fresh fruit. The taste is slightly herbaceous, but with a sweet aftertaste and a slight tartness.

Highly fermented varieties are more similar to red ones. They have more spicy, berry, chocolate, woody tones. The aroma is deep, fragrant: like expensive perfume.

Compound

Enjoying the wonderful aroma of the brightest Chinese tea calms, inspires and improves your mood. Drinking tea in silence makes perception subtle and reveals that state of consciousness in which there is no place for everyday bustle. The feeling that you are emerging from a deep sleep into a beautiful reality. Filled with magic and possibilities.

Well, enough lyrics. Let's talk about chemical composition and the effect of tea on human physiology.

Shrub growing conditions and special crop processing technology contribute to the formation unique composition tea. It includes antioxidants, vitamins, minerals, tannins (tannins and their derivatives), essential oils.

Oolongs are record holders for the content of essential oils.

Speaking of essential oils. These volatile compounds belong to organic matter. Essential oils appear in the tea leaf during its processing. IN fresh leaves their content is minimal.

In tea they are represented by phenols, complex acids, and aldehydes. Turquoise tea contains more aromatic oils than other varieties. For example, in green and yellow tea they are in a bound state and do not fully open up in the infusion.

Thanks to these aromatic substances, we can enjoy a rich bouquet of citrus, fruity notes, shades of lilac, roses, vanilla, which are so rich in oolongs.

Beneficial and harmful properties of oolong tea

Beneficial features Oolong teas are as vast as space. We invite you to familiarize yourself with part of their rich arsenal. Regular tea drinking helps normalize weight, blood pressure, and improve the condition of hair and skin.

This tea is sometimes called the elixir of youth and health. High content antioxidants prevents premature aging, formation of malignant tumors.

Light varieties reduce cholesterol levels, improve the condition of blood vessels, and help with hypertension.

Research has shown that regular use tea increases the concentration of adiponectin in the blood. Don't be alarmed, it's just a protein, which also prevents the development of diabetes.

To avoid negative consequences Do not drink oolong teas for children, pregnant women, or at night or during large quantities(more than 3 cups per day).

Subtleties of brewing

The brewing process begins with preparing the dishes and tea. For one tea party, 7-10 g is enough. Utensils: clay or glass teapot, flask, gaiwan. Light varieties are best brewed in glass and porcelain, dark varieties in clay.

Water temperature: for light 80 degrees, for dark - 90.

Heat the dishes with boiling water, add tea, shake: this is necessary so that the aroma is revealed to the maximum. Essential oils begin to be actively released upon physical impact and give us the opportunity to fully enjoy the thick and fragrant bouquet.

We drain the first tea leaves. We hold the second one for 30 seconds. We hold each subsequent spill 10 seconds longer than the previous one. It is ideal to use a tea pair.

Drink the drink hot. No snacks or sugar needed.

This is how oolong tea is brewed:

Important: proper storage of oolongs

We learned how to brew oolong, now about storage.

Light varieties love cool weather. It is ideal to store them at a temperature of +5-+10 degrees, but you can also store them at room temperature. The main thing is sealed packaging.

Dark oolongs are less demanding in terms of storage conditions. A teapot or jar made of glass, porcelain, wood, or a closed tea bag are perfect for long-term storage varieties Da Hong Pao, Zhou Gui, Fhdts.

It’s good that there are so many opportunities for self-education now. So many different master classes are organized. And there are even free ones. I managed to visit one of them, which I will tell you about. About Chinese teas.

If we talk about tea culture, then we can say that I am almost a complete teapot. No, we haven’t drunk tea from bags for a long time. Therefore, I dare to consider myself a step above such tea drinking. We brew loose leaf tea, choose it by reading the labels, but buy it in regular supermarkets. And they practically don’t sell Chinese. I know about the existence of puer, oolong and other types of Chinese tea. Shepherd, gaiwan... I have a vague idea about ceremonial brewing. But the numerous subtleties of the tea ceremony were practically unknown to me. Until recently. Until I found myself on one interesting master class very interesting place. And this place is called just that - the tea space “I don’t have tea for my soul.” And from the first minutes there was an immersion in the traditions, secrets and history of Chinese tea. I will not, as they say, take bread from the professionals. There are many Internet resources devoted to tea topics. Nowadays, small cozy tea clubs are being born, where a tea ceremony will be held with pleasure for anyone. They will tell and show everything.

I can note the very warm, almost homely atmosphere of the teahouse where I visited. The pleasant and pretty hostess Dasha enthusiastically told us about how to buy and choose tea correctly. How to brew it at home in the rhythm of a big city, when there is a catastrophic lack of time for ceremonies, even though they are very exciting.

But still, you can and should always find time for a tea ceremony. Sit with friends over a bowl of tea, enjoy the aroma and taste. And slowly carry on the conversation. Maybe about tea. In such a relaxed atmosphere, it is especially pleasant to learn something new for yourself. And so many discoveries are happening. And most importantly, there is something magical and even mysterious about it. For me, this is a real tea meditation, filled with love and harmony. When in a small room by candlelight, against the backdrop of a light melody, tea rituals are performed in front of you and every action is voiced. And each of them is filled with meaning. Nothing is done just like that. For example, all brewing actions occur clockwise. The shape of the gaiwan (a cup with a lid in which tea is brewed) is also symbolic (yin and yang). This is a “cup of three foundations,” where the saucer is Earth, the lid is Heaven, and the cup itself is Man. Between heaven and earth.

Of course, all the secrets cannot be learned in such a short time. But the first acquaintance took place, and a continuation will certainly follow.

And after the first lesson, you should remember when the word “cannot” is applied to teas.

So, you can't:

— Drink tea after 19.00, because Any tea still tones and may cause insomnia.

- Drink it cold, cold tea. We brewed it, drank it and... After it cools down, the tea leaves are no longer suitable.

- Drink tea before and immediately after meals.

— Store tea in a transparent and sealed container, in direct sunlight.

If you are inspired and decide to take a closer look at Chinese teas, be sure to check out some tea space. For example, in the above-mentioned “I have no tea for my soul.” I even bought myself several types of tea, and will consolidate what I saw and heard at home. And now I want to choose “my” tea and enjoy its taste. I wish the same for everyone.

We all know well that tea is distinguished by color. There is tea: green, white, exotic yellow and turquoise and, perhaps, the most common, familiar to us, black tea. But it turns out that in China, the birthplace of tea and tea culture, our “black” tea is called red because it is not fermented enough to bear the name “black”. However, in China (and only in this country!) there is a real Puer tea!

Pu'er - the most common post-fermented invigorating Chinese tea. The main distinguishing feature of Pu-erh is its special production technology: the collected leaves are subjected to natural (natural) or artificial fermentation, in other words, aging. After this type of processing, certain biochemical reactions continue to occur in the ready-to-drink tea leaf, under the right storage conditions, as a result of which the tea acquires a unique taste and aroma that becomes more pronounced over the years. Today there are only two types of Pu'er in the world: Shen and Shu. Puer is distinguished by its color (Shen - light, Shu - dark), aroma and taste.

Let's answer the question, how does Puer work?

This type tea can reduce cholesterol levels in the blood, combat upset and indigestion. The most noticeable effect of Pu-erh tea is its strong tonic properties, which is explained by the presence of a substance called tannin in its leaves. Pu-erh has a beneficial effect on the cardiovascular system, thinning the blood, cleansing blood vessels, improving blood composition, normalizing heart function, is a wonderful prevention of arteriosclerosis and prevents hemorrhages. Also, the above-mentioned drink helps the body remove toxins, harmful waste and restore metabolism. Puer tea green properties It manifests itself most noticeably in the fight against hangover and excess weight, stops cell aging, the appearance of age spots and wrinkles.

How to brew Pu-erh?

For all Pu-erh, in principle, there is one preparation recipe: for one teaspoon of Pu-erh we take 150-200 ml of water; Fill the tea leaves with water: for aged tea leaves - at a temperature of 95-100 degrees, for young ones - 80-90 degrees; after a few seconds, drain the first water (this procedure is carried out to clean the tea); Infuse the tea for 10-15 seconds and drain for consumption. The consumer decides how many times to brew Pu-erh himself; it is purely a matter of taste (some people brew it 2-3 times, while others manage to brew it 10 times).

Storing Pu'er

Storing Pu-erh should, in principle, be the same as other teas, but there are some peculiarities. So, the basic rules for storage: the absence of any foreign odors, air humidity must be maintained at 60-75, the presence of dust and other pollutants must not be allowed, avoid exposure to direct sunlight, several times a month it is necessary to inspect the tea for the presence of mold and other unwanted deviations.

Oolong (oolong)

Oolong (oolong) is a semi-fermented Chinese tea that combines the properties of red and green tea; this ability is explained by incomplete fermentation (only the edges of the tea leaf are subjected to enzymes). This type of tea can improve heart health, lower blood cholesterol, fight obesity and diabetes mellitus and even help prevent caries; in addition, it is very rich in vitamins and microelements. For weight loss, it is recommended to regularly consume Oolong 3 times a day before meals. This tea is able to stimulate metabolism in the body and block the deposition of fat cells.