Oolong Tea, In Between Green and Black Teas aka Black Dragon
Green or Black? Sometimes you can’t decide. Normally the middle ground is the province of those who just can’t commit. But when it comes to tea drinking, compromise is no vice. Try Oolong.
The word comes from the Chinese, meaning ‘Black Dragon’ and there are a dozen legends surrounding the origin of the name. But one thing is certainly no myth: this is a fine tea.
Midway between a black and a green, Oolong originated in the Fujian Province near the end of the Ming Dynasty 400 years ago. It gradually migrated to Formosa (now Taiwan) and has been a staple product of that noble nation ever since. Though, the majority still comes from Wu Yi Shan mountain in China.
It is not only a delight to taste, when well prepared, but has a distinctive aroma owing to its moderate oxidation and careful processing. The floral scent and slightly astringent mouthfeel bears a similarity to a fine wine. And that is no accident.
Most of the processing is carried out by hand, beginning with the careful plucking by individual farm workers. Selecting an Oolong for harvesting is done as carefully as the picking of perfect grapes by vineyard workers.
Unlike most teas, running hot water through the Oolong leaves more than once can actually enhance the flavor. This rinses away any residual dust or other contaminants from processing. The second bath brings pure Oolong flavor into the cup. This special Taiwanese method of tea preparation has brought the Oolong to the pinnacle of a fine brew.
But more than just a delectable, relaxing drink Oolong also has many health benefits. Research strongly suggests that Oolong is good for several different body systems. The beneficial effects for the digestive system are well known and well documented.
But recent studies suggest that the volatile aromatic vapors from Oolong help dislodge toxic residues from the bronchia and air sacs of the lungs. They can then be expectorated (coughed up and spat out). This effect may help to explain why Chinese men, among the heavier smokers on the planet, tend to have fewer cases of lung cancer.
Oolong teas also contain plentiful amounts of the antioxidants polyphenol and catechins. These help gather free radicals from the blood stream, which are removed during urination. Free radicals are ionized molecules that, in concentration, destroy cell membranes and have other harmful effects.
Oolong comes in a hundred varieties, and nearly every one can be found at some Chinese restaurant or other. There is the Da Hong Pao (Big Red Robe), the Shui Jin Gui (Water Turtle) and many other delightful kinds with equally evocative names. The Golden Buddha produces a light brew, while the Water Sprite is a dark tea. The Dong Ding from Nantou in central Taiwan is a favorite of those who favor Oolong.
But there are times when you want to have a cup without the accompanying Dim Sum. Fear not, for any of those varieties is available online with a few mouse clicks. Drink up!
What's the Difference Between Loose Leaf Tea vs Tea Bags?
A modern dilemma. You’re busy. You don’t have time to perform a Japanese tea ceremony, carefully preparing each component, then drinking the result in a leisurely way. (A full ceremony, including food and drink can take five hours.) But you do enjoy a truly fine cup. What to do?
The dilemma may never be fully resolved, but the choice starts with exploring loose leaf versus tea in tea bags. Thomas Sullivan is reputed to have first introduced tea bags in the mid-19th century. He made samples of different teas carefully enclosed in a cloth bag for his customers, to help them select a tea. He intended them to open the bag and prepare the tea from its contents.
He soon discovered they were using the samples unopened in order to make their brew. The fine cloth mesh kept the tea leaf bits from making their way into the cup. That created the possibility of drinking it down to the last drop without having to ingest the leaves. The method was a hit.
More than a century has passed and bags and their contents have gone through much evolution, sometimes not for the better. Bags today are finer, stronger, and lighter weight. They’re manufactured and inspected to the highest health standards. But the contents are not always the best that can be had in the world of tea.
In the 1970s, ‘natural’ became the watchword of all food and beverage products, especially those made from plants. Tea certainly qualifies. As a result, loose leaf tea was looked on as a superior alternative. And, in many cases it is. There are hundreds of truly fine loose leaf teas imported from many parts of the globe.
Loose leaf teas from China, India, Japan, and elsewhere can be as pleasing to the connoisseur as a fine wine. The gentle jasmine from China stacks up well against a sweet orange tea from Turkey. Or, one may enjoy an outstanding mint tea from Africa.
By contrast, many bag teas are made essentially from left-overs, called fannings. Scraps of tea leaf that remain from processing are fed into a machine that fills thousands of bags per hour. The result is lined up into a box that contains a hundred or more which is shipped off to a grocery store. There it sits until someone takes it home. By the time it is actually consumed, a tea that was never very high quality to begin with may be stale.
But simply being in a bag isn’t an inevitable sign of low quality. Many vendors have evolved from the granola days to combine the high quality of a loose leaf tea with the convenience and other benefits of a bag. Though they often go by the more elegant name of “sachet,” it’s still tea in a bag. But the difference is that the tea is of the utmost quality and is sold fresh. That difference is important.
So, retain your busy lifestyle when you must. But take a few minutes on occasion to celebrate your efforts. Treat yourself to a truly fine cup of tea, and enjoy it without a dozen distractions. You’ve earned it.
The 5 Minute Guide To Tea History
Tea, as a beverage, is older than coffee, older than wine and maybe even older than beer. Some may argue about the latter, since some types of beer may be as old as 10,000 years, while tea has been around for ‘only’ about 5,000. Fair enough, let’s not quibble. Tea is old.
Tea is also enormously popular. That much is obvious at a casual glance. But just how popular is it? Annual production today of tea leaves is in the neighborhood of 2 billion pounds. Yes, billion. Considering it only takes an ounce or so to make a cup, that’s a lot of tea. And that is the annual production. Annual, as in: ‘every year’.
Well, you say, at least tea has less caffeine than coffee. Yes and no. Tea leaves have about 1-3% caffeine by weight, more than twice as much as a similar weight of coffee beans. But, it’s true that a prepared cup of coffee will have about 100mg of caffeine and tea only about 60mg. And, after all, people drink tea and coffee much more often than they eat the leaves or beans.
Beer, wine, coffee and tea all have health benefits some of which are the result of the very same compounds present in the drink. Antioxidants are present in both wine and tea. Caffeine, in moderate amounts, has been shown to have healthy effects.
But, let’s face it. For most people it isn’t history or economics or science or medicine that creates the huge, centuries-old and present-day demand for tea. Tea is simply wonderful to drink.
Whether you want a robust pick me up in the morning, or a relaxing hot cup at night, tea is - dare we say it - perfect. It clears out the cobwebs and at the same time relaxes. Iced or hot, green or black (or Oolong, which is in between), or even red or white (yes, they exist), tea tastes great and makes you feel wonderful.
Throughout history and up to the present day, drinking tea has been both a delightful experience and a social ceremony. Yes, people will certainly sit down and enjoy a cup of coffee or a mug of beer or glass of wine together.
But in very few cultures is there anything like a ‘beer ceremony’. Ok, in a way there are, among college students. But, calling those ‘ceremonies’ is really stretching a point. Anyway, tea ceremonies aren’t exclusive to Japan. In England it’s practically an afternoon requirement. New York has clubs devoted to the fine art of tea.
East and west sometimes agree on very little. But all over the world - China, Turkey, Russia, Australia, the U.S. and the UK, and all the points on the map in between enjoy a cup of tea.
So wherever you are, you can now have a Wu Yi in a Yixing clay pot, or a Rooibos in a Danish glass cup. You can enjoy a lemon grass tisane or even a blueberry vanilla Ceylon. What you can’t do, if you are among the over one billion tea drinkers in the world, is resist a perfectly brewed cup of the world’s finest drink. Tea.
