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How to prepare oolong tea and what are its benefits, said a nutritionist

Date: July 18, 2024 Time: 15:04:52

This drink is also known as oolong tea, turquoise tea, or “black dragon.” It has been known for 300-400 years. It is produced in China, where it is used in the gong fu cha ceremony. Particularly distinguished are the varieties grown in southern and northern Fujian, as the place is famous for its clean mountain air.

This is a large group of Chinese teas that are produced using a unique processing technology. For most types of tea, the top leaves and buds are used, and oolongs are made from the mature leaves. It has a spicy and rich aroma.

What types are there?

Oolongs are generally divided into four varieties. These include:

highly fermented (dark red). Popular are: Da Hong Pao, Feng Huang Dan Cong, Gaba Alishan, Shui Jin Gui.weakly fermented (light). Tieguanyin, Dong Ding, Alishan, Huang Jin Gui stand out here.Seasoned. They are the most popular. Among them are milk oolong, strawberry oolong, ginseng oolong, honey melon, Gui Hua.aged. Lao Tie Guan Yin, Tie Guan Yin Wang.

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beneficial features

dietitian, specialist at the Etion preventive center

The discussion about the benefits or harm of tea continues, since this drink contains about 300 different compounds that affect the human body in different ways. Depending on the species and its geography, the composition will be different.

There are several groups of substances that make up the tea leaf: flavonoids, alkaloids, purines, and tannins.

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alkaloids This is the well-known caffeine. It has a tonic effect on the body, improves mental performance, increases activity, stimulates the cardiovascular and central nervous systems. There is less invigorating substance in oolong than in black.

flavonoids – determine the quality and useful properties of a tea drink. Since they have an antioxidant effect, they prevent the development of atherosclerosis, reduce capillary fragility and permeability, reduce blood coagulation, and have a diuretic effect.

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Today, tea bioflavonoids have a wide range of pharmacological properties, such as immunostimulatory, cardioprotective and hepatoprotective, antitumor and antiviral properties. Most studies have also shown that the flavonoids in green tea reduce body fat.

tannins – prevent the development of oncological processes, lower blood pressure, have an antimicrobial and disinfectant effect. Black tea has the highest concentration, followed by oolong and only green.

Given the differences in the composition of the different types of tea, we can conclude that oolong tea is suitable for patients with diseases of the cardiovascular system due to its lower caffeine content. Therefore, it is less likely to cause tachycardia (increased heart rate). A diuretic effect reduces the volume of circulating blood and leads to a decrease in blood pressure.


Oolong tea is not recommended for everyone. This tea is not suitable for children and pregnant women due to the negative properties of caffeine. Also, do not use it at night, as it can disturb the quality of sleep.

People suffering from peptic ulcer and chronic gastritis should refuse this drink, as it will provoke increased production of hydrochloric acid, which can lead to an exacerbation of the disease. An exception will be people suffering from gastritis with low acidity. Tea will be useful to them, as it will improve the secretion of the stomach.

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All types of tea contain tannin, which interferes with the absorption of iron in the intestines. Therefore, it should be used with caution in people prone to iron deficiency anemia.

The purines in this drink increase the level of uric acid in the body, so it is worth completely eliminating it from the diet of people suffering from gout and hyperuricemia.

Remember that you should not drink more than three cups of tea a day.

How to prepare?

Oolong is famous for the fact that it can be brewed many times. Some light varieties can support up to 15 straits.

First you need to rinse the kettle with boiling water. For light varieties choose a container made of glass and porcelain, and for red ones – made of clay. Then you need to pour about 10 g of tea. Pour hot water, the temperature of which should be about 80-90 degrees. It is important to drain it immediately. This portion is not intended for consumption. This is necessary to wash the leaves and reveal the flavor and aroma. Pour hot water back into the kettle. Prepare for a minute. The tea is ready to drink!

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It is not recommended to leave water in the kettle if you plan to re-brew it. Therefore, the flavor and aroma are lost. It is necessary to completely drain the liquid. Do not add sugar and lemon, as this is a self-sufficient drink.

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How to store?

Red varieties should be stored in an airtight container in a dark, dry place. It is worth considering that the leaves quickly absorb foreign odors, so do not approach strong and heavy odors.

Light varieties should be stored in the freezer at a temperature of -18 degrees. No Chinese would drink tea if they knew it kept at room temperature! Indeed, otherwise, moisture forms in it, which the tea leaf actively absorbs, starting the oxidation process.

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Puck Henry
Puck Henry
Puck Henry is an editor for ePrimefeed covering all types of news.

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