Oolong Tea: Middle Child Syndrome

Oolong tea is best known to most Americans as the complement to General Tso's Chicken at many Chinese restaurants. It is said that drinking oolong tea is among the best ways to fight the effects of aging on the skin. The varieties of oolong tea differ greatly in flavor, depending on the amount of time that the leaves are given to ferment.

In this next lesson, we'll provide an in-depth look at one of the more interesting varieties of tea, Oolong tea. We'll discuss the growing regions, processing, taste and some interesting historical facts to provide a deeper knowledge of this exotic variety.

The two main growing regions for Oolong tea are China and Taiwan. The method in which oolong tea is processed originated in the Wu Yi Mountains of Fujian, China. Later, when Taiwan began producing tea, it was called as Formosa Oolong, named after the name given to the island by Dutch explorers ("formosa" means "beautiful"). Some of the more famous examples of Oolong tea include Formosa Oolong, Wu Yi, Ti Guan Yin and Pouchong.

Oolong is a "semi-fermented" tea that's made from large, mature leaves to produce a full-bodied taste. After being picked, the leaves are withered to remove moisture. The leaves are left to dry in the shade before the semi-fermentation process begins. Oolongs can vary tremendously according to the tea makers skills and the soil conditions of the tea bushes. When one says that and oolong is "semi-fermented" it means that it is oxidized to a point between black and green. While the leaves wilt naturally, enzymes begin to ferment them. Processors interrupt the fermentation by stirring the leaves in heated pans, then rolling and drying them.

Oolong has been shown to be effective with indigestion and helps lower cholesterol. Also, recent studies show that Oolong tea is effective in lowering the plasma glucose levels of subjects who have type 2 diabetes.

In China, a cup of Oolong is the customary way to welcome a guest. In fact, if tea is not offered immediately by the host, it is clear that he is being either intentionally or absent-mindedly rude.

Oolong is known for its pleasant aftertaste and its fruity, sweet aroma. This tea is the appropriate tea for a special method for preparing tea, known as the Gong Fu Method, or "Gong Fu Cha."

Also known as Kung Fu, this method goes back 400 years, but sadly involves no dropkicks. Gong Fu is a tea brewing and meditative process. There is a level of skill associated with Gong Fu tea that goes beyond putting leaves in a pot or a tea bag in a cup. Gong Fu is a state of mind as well as movement. Part of the excitement (or lack thereof) of Gong Fu tea is the ritual associated with the process. Preparation involves the environment as well as the tea itself. One must make sure the floor and table are clean. It is supposedly necessary to have a wooden table or dark table cloth. Items for the tea must be assembled in a way that they are easily accessible.

Participants should leave the outside world behind them-the focus of Gong Fu is on the tea experience only, and is sometimes considered a form of meditation on tea.

Oolong teas vary greatly not only in taste, but in preparation time. Dark Oolong teas taste best when prepared with boiling water, and steeped for seven minutes. These tend to be voluminous, and the recommended ratio is two teaspoon of leaves per cup of water. On the other hand, lighter Oolongs taste best when prepared with water that is cooler-than-boiling (180F) and steeped for three to five minutes. Recommended ratio is one teaspoon per cup of water.

While the only solid market for the sale of Oolong tea is among Asian Americans, many others are following close behind. With a whole world of Asian wisdom in each cup of Oolong tea, it will surely find its way into the American palate.

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