Da Hong Pao Wuyi Oolong Tea

1. Introduction of Da Hong Pao

Da Hong Pao, also known as the Big Red Robe, is an Oolong tea with a pleasant unique taste and attractive fruity aroma that has thrived in the fertile soils of the Wuyi Mountains in Fujian Province of China for centuries. This Wuyi rock oolong tea has been listed as one of TOP TEN specialty teas and No. 1 Wuyi Oolong teas in China.

The origin of the name “Da Hong Pao”

There are two legendary stories that try to explain how the name “Da Hong Pao” came about. Most tea consumers do find this one more believable.

 

In 1385 BC, during the Ming Dynasty, one certified student went to Beijing to get examined for a higher degree. Just past Wuyishan, he felt sick. He had a stomachache. There was a monk passing by and he saw him. The monk brewed his treasured tea for him and after a while, his stomachache had been completely cured.

Later on, the certified student became the champion in the national exam and went to express his gratitude to the monk. He asked the monk the origin of his treasured tea. He then went to that place, undressed his red robe and hanged it around the tea trees.                                                                      Da Hong Pao’s History

Afterwards, the champion went back to the capital of Ming Dynasty where he worked in the government department. The empress fell ill and countless doctors came to treat her but to no avail. The Champion offered his treasured tea to the empress. She recovered soon after drinking several cups.

To show his gratitude, the emperor sent the Champion with the emperor’s red robe to cover the six mother tea trees. The emperor further declared the six tea trees as tribute teas. And that is how the Da Hong Pao name became widely known.

2. Da Hong Pao’s Cultivars

Out of the numerous tea trees that existed in the Ming Dynasty, only 6 mother trees have survived in Jiu Long Ke, located in Wuyi Shan city. In 2006, the Wuyishan Government prohibited the picking of leaves from the trees to protect the 6 mother trees from extinction. From the 6 mother trees, three different cultivars have been developed. They are Bei Dou, Qi Dan, and Que She separately.

Therefore, the Da Hong Pao tea varieties available in the market today are products of ingenuity and cloning. They are of two categories

(1). Pure Da Hong Pao– which is made from the cuttings of the cultivars from the mother trees

(2). Blended Da Hong Pao(also called commodity Da Hong Pao tea) – Created by local tea farmers using Rou Gui, Shui Xian,

Qi Lan, together with 2 or 3 other local cultivars to taste like pure Da Hong Pao.

The authenticity of pure Da Hong Pao can still be enjoyed in the blended Da Hong Pao variety by tea drinkers living on a tight budget since the teas are grown in conditions similar to those in Wuyi Mountains. Also, great skills and precision are employed when making them.

They are stored under safe conditions and packaged securely to maximize freshness. In addition, due to the roasting and baking that they undergo during processing, they can last up to 3 years. Quality no longer has to be costly. All you need to do is visit your local tea store or make an order online.

It does not always mean that the Commodity Da Hong Pao, in terms of quality and aroma, is not as good as pure Da Hong Pao. Sometimes, the well-blended commodity Da Hong Pao can be much better than pure Da Hong Pao for the same price.

Whichever type of tea you drink, you are guaranteed to receive an unforgettable experience that gets better with each sip. The wonders of these teas shouldn’t be rumors to you. It is almost available everywhere. Big red robe tea is the type of tea that can be drunk at any time of the day even without sweeteners.                                                                    Da Hoong Pao Tea’s Tasty

3. Da Hong Pao Wuyi Oolong Making Process

  • Picking

3 – 4 half-matured tea leaves are the picking-standard.

Picking time: Normally 9-11am or 2-5pm in the afternoon.

Only picked on a sunny day; no picking on rainy days because the finished tea from the rainy-day tea leaves has more bitterness and a water taste.

Only skillful tea pickers can pluck the Da Hong Pao tea leaves quickly. Normally one skillful tea picker can only pick 30-50kg of fresh Da Hong Pao leaves for 10 days. 5kg of fresh leaves to be 1kg of Maocha; 2kg of Maocha to be 1kg of finished Da Hong Pao Wuyi rock Oolong tea. To be more correct, the ration is: 10kg of fresh tea leaves to be 1kg of finished Wuyi rock Oolong tea.

  • Sun-Withering

The main purpose of this crucial process is to get rid of too much moisture that may be present in the Da Hong Pao tea leaves. It also allows oxidation of a regulated level to occur. There are several methods that can be used to successfully wither the leaves.

First, Shai Qing (sun withering) can be used, whereby the leaves are neatly spread out under the sun and allowed to dry for a few hours. This allows them to become softer. Normally, the Shai Qing time is around 80-100 minutes. The leaves are turned by hand after every 30 minutes.

Afterward, Cooling(Liang Qing) is practiced enabling the leaves to lose water uniformly indoor. An important point to note is that leaves have to be placed separately for maximum water loss. Liang Qing time is around 30-60minutes. Depending on the leaf type and the weather condition, both the processes take approximately 3 hours.

  • Zuo Qing (combination of shaking & cooling inside the drum)

This process can be done traditionally by shaking the leaves manually in a bamboo basket or a bamboo drum. Zuo Qing by hand is normally adopted at the rare & high-quality Oolong tea(all kinds of Chinese Oolong teas).

Zuo Qing plays a huge role in the flavor and aroma of finished tea. Tea farmers take about 8-12 hours staying up all night to carry out this Zuo Qing process. It allows better oxidation and combines elements from the stems to the leaves thus minimizing bitterness of the Big Red Robe tea creating the unique fruity aroma of the Da Hong Pao tea. That is why producing Oolong tea is much more work-intensive and tiring than the other types of tea, such as green, black or white tea.

                                                     Da Hong Pao Making Process

  • Killing the enzyme (Sha Qing)

As the name hints, this process stops the enzyme that causes tea leaves oxidation. An electric stainless steel drum is used to kill the enzymes for 15 minutes at a constant temperature of 220-240 degrees Celsius.

  • Rolling

It is also referred to as the forming process. Here, the leaves are rolled & shaped by machine roller for about 5-10 minutes. This process ensures that more tea juice is drawn to the surface of the tea leaves.

  • First baking

Here the tea leaves are baked using charcoal heat. It is done for 40-50 minutes at a temperature of 100-110 degrees Celsius. This helps in preventing fermentation and hindering the growth of molds on the leaves. It also removes any taste of grass from the tea. From the first-baking, around 85% of water moisture inside the tea leaves are lost. After the first-baking, we call the tea Maocha.

  • Pick out the stems

Tea stems and old tea leaves are picked out by hand before the final-baking to ensure that the final tea has a good appearance.

  • Final-baking

Final-baking is extremely important for the Da Hong Pao tea taste & aroma. The baking time completely depends on the experience, plus the quality of tea leaves. If baked well, the tea aroma becomes intense, the liquid tea becomes mellow and most importantly, the finished tea can be well-preserved for 2-3 years without re-baking.

  • Finished tea

It is easy to confuse the finished product with black tea due to its dark appearance, but the open-leaf appearance is one main feature that distinguishes it. It is highly oxidized and packed in air-tight packages under sanitary conditions. They are then distributed to various markets to be sold.

4. Da Hong Pao Roasting Level

Based on the roasting level, there are three main types: light-roasted, medium-roasted, and high-roasted.

For the light-roasted Da Hong Pao, its aroma is quite high, but its liquid tea is not as thick as the medium or the high roasted. Also, the light-roasted Da Hong Pao can’t be kept for too long before its aroma & taste change.

Medium-roasted and high-roasted Da Hong Pao  are the two traditional roasting levels. Their liquid tea is quite thick and mellow, while the aroma is mixed in the liquid hence lingering aroma & sweetness in the whole palate.

For Da Hong Pao addicts, they would always choose the medium or the high roasted Oolong, as their palate requires very thick taste.

5. How to Judge the Quality of Da Hong Pao Via Professional Chinese Traditional Oolong Tea Tasting Way

In Chinese professional Da Hong Pao tasting, the following are the requirements:

  • Amount of tea: 5g
  • Three120ml Gaiwan
  • Three 150ml bowls
  • Three porcelain spoon
  • First brewing: 2minutes
  • Second brewing: 3 minutes
  • Third brewing: 5 minutes.

At each brewing stage, smelling the lid to judge the aroma is required, while the tea is still steeping. Then smell the aroma first, then taste the Da Hong Pao liquid.

For the three brewing stages, aroma consistency, astringency, bitterness, sweetness, thickness, and mellowness of each brewed liquid tea are required to set the score.

To professionally judge the quality of the Da Hong Pao tea, the following are the standard Chinese Oolong tea tasting scores in percentages:

Scored item Dry Leaves Appearance 30 Taste & Aroma Total Score
Shape Color of dry leaves Aroma Color of liquid Taste Infused tea leaves
20 10 25 5 30 10 100

6. Da Hong Pao Wuyi Oolong’s Health Benefits

The Da Hong Pao Oolong tea is ideal for weight loss & detox. Having a cup of it frequently improves your metabolism rate. In addition, drinking Da Hong Pao tea boosts digestion, enabling your stomach to remove fats and other waste from your system. If you’re working out, the tea caffeine in this glorious tea will give you the strength to successfully shed off that extra weight.

7. How to Brew Da Hong Pao Correctly

Da Hong Pao tea is the type of tea that you have to brew appropriately if you wish to experience its royal magic. It is not referred to as the king of teas for nothing. It has the potential of taking your senses to a whole new level. There are various methods of prepare it. Whichever you choose to employ, at the end of the day you will have the same inviting and delicious soup in your cup sitting put, waiting for you to take it. Da Hong Pao brewing is straight-forward and quite enjoyable. Here are the various brewing methods as well as the corresponding temperatures to be adhered to:

  • Chinese Gaiwan brewing method
  1.    Warm-up the tea vessel (by hot water)
  2.    Put dry Da Hong Pao tea leaves inside the Gaiwan
  3.    Shake the Gaiwan (while still hot), and smell the dry leaves’ aroma and the aroma lingering in the lid.
  4.    Pour 100 degrees Celsius hot water to the Gaiwan
  5.    First infusion for 5-6 second, and pour out the liquid tea
  6.    Sip the liquid tea and enjoy the smooth mellow taste mixed with high floral and fruity aroma
  7.    Smell the tea aroma lingering in the cup. If the aroma lingers for a longer time, it means that the quality of the tea is better.
  8.    Re-brew; for each re-brew, the steeping time can be 2-3 seconds longer. But really, it depends on your palate taste.

  • Western brewing method

This method is commonly used in the western countries. You will require water, a porcelain vessel, Da Hong Pao tea leaves and a tasting cup. First, moisten the inner part of the cup and porcelain vessel by pouring hot water into them up to the halfway mark. Then, slightly tilt each of them and shake them gently to ensure that the entire inner parts get moist.

When this is achieved, pour out the water. Take a teaspoon of Da Hong Pao tea leaves and pour it into the vessel with boiled water having a temperature of about 95 degrees Celsius or 203 degrees Fahrenheit. Cover using the lid and allow it to steep for 2-3 minutes. For the second infusion, allow it to steep for 3 minutes. The steeping time completely depends on your own palate taste.

But if you have your own Gongfu teaware set, you are highly recommended to use the Chinese Gaiwan brewing method. You will discover that it is a completely new experience; taste and aroma will be completely different for even the same Da Hong Pao tea you drink every day in a big porcelain pot.

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8. How to Store Da Hong Pao Oolong Tea

The Chinese Da Hong Pao tea is best enjoyed when fresh. Therefore, it should be stored in a clean, cool and dry place. It should also be preserved in air-tight containers which have little or no exposure to direct sunlight or warmth. Vacuum package is the best way to store it.http://www.jkteashop.com/da-hong-pao-p-251.html

Written by Jennifer.Jiang

What is Rou Gui Tea

Rou Gui Tea, a kind of oolong tea, is named after its cinnamon taste in the tea soup. Rou Gui is sought after by many heavy tea drinkers, for its sharp cinnamon aroma & taste, but also its thickness and sweetness in the tea soup.

Its Tatse, Aroma and Appearance

The Ma Tou Yan area is approximately 425 meters tall and the Rou Gui Varietal has been grown in the region for over two-hundreds of years even before it was made popular it had been praised by scholars for its unique taste and aroma, it was first recorded during the Qing dynasty. The age also means that many of the bushes where the Rou Gui tea cultivar is grown are very old. It is also the reason for its unique taste as the minerally taste of the Zheng Yan area is present in the tea.

The Rou Gui tea is described as having an elegantly shaped leaf with a slight twist and fold. It has a strip style leaf. The dried leaves have an attractive matte dark charcoal black color which is due to the roasting that it got during the processing period.The tea is hand plucked at harvest time which is during the April – May period.

The Rou Gui tea  undergoes an oxidation of approximately 50 – 60 percent during roasting. It is roasted using a charcoal fire and a medium roasting using traditional methods, it is done over a period of two weeks. This produces a dry floral or red fruity taste. On the other hand, the aroma is highly fragranced and penetrating. They are smooth and full bodied with a long lasting sweet cinnamon like aftertaste. The brewed tea itself is a bright orange-red color.

How to Prepare Rou Gui Tea

Western method: 12 ounces of 100℃, 5g grams of tea leaves and a teapot. Let the tea steep for 3-5 minutes.

Chinese method: You will need 3.8 ounces of water, 100℃,7 grams of tea leaves and a gaiwan. And there are 8 steeps, first, you rinse the tea, then steep at 10s, 15s,20s, 50s, 80s, 160s, 200s and 300s. taking a total of 5 minutes to brew.

Its Health Benefits

According to recent studies, the Rou Gui tea has been noted to burn fat faster than green tea, and it is said to increase the drinker’s metabolism leading to natural and safe weight loss. This s due to Polyphenol, a substance also found in green and black teas at a lower percentage. It is also said to reduce cholesterol effects, prevents cancer, strengthens the bones and prevents tooth decay and plaque. It is also useful for detoxification and cleansing. On the other hand, it is important to note that it can function as a diuretic and one must be careful of the caffeine levels although it is less than the one present in coffee it is still significant to cause changes in the body.

Caffeine Content of Rou Gui Tea

According to a study by the College of Medicine of National Taiwan University, the Rou Gui tea variety contains approximately 16 – 17mg of caffeine when steep in 100℃ water for 30minutes. This means that you will likely get less caffeine as the tea is steeped for a maximum of 5minutes on a normal basis. Compared to other matured high fired Shuixian teas, Rou Gui is not so mild to weaker stomach. Furthermore, the recent trend of reducing fermentation period and bake time in favor of cost-saving and maximizing aroma in dried leaf teas have made it similar to green in traditional Chinese medicine. Therefore, it should be an occasional drink and not too often.

When is the best time to drink it?

In terms of food pairing, it is difficult to say but it goes very well with seafood which is a safe option.it is more restrictive in terms of pairing. It should be noted that the Rou Gui tea should not be drunk with the meal but rather after the meal so as not to lose any nutrients from your meal. It should be drunk while it is still hot and the mature ones are milder to the mouth.

Enjoy your tea and ensure that you buy from only well sourced and trusted shops. More informations about oolong tea, check out JK TEA SHOP.

Tieguanyin Tea Making Process

Tieguanyin tea is one of many varieties of premium Oolong tea that borders on green and black yet is as appealing to the eye as is your favorite tea. Named after the Chinese Iron Goddess of mercy, it’s effortless to see and from its taste, comprehend why it took after such a great name and symbol. Tieguanyin is grown only in the Fujian province in China. It is normally 25 % oxidized to give you a rich taste. It has three varieties which are: Jade Tieguanyin which is lightly roasted, its originally heavily roasted form and moderately roasted Tieguanyin tea. Of chief importance in the making of Tieguanyin tea is the following steps: plucking the tea leaves, sun withering, cooling, tossing, withering by oxidation, fixation, rolling and drying. This article’s purpose is to explain each of these steps in the overall procedure in fine detail. It’s health benefits include improving digestion, weight loss, improving your heart’s health and boosting your immunity among others.

Plucking Tea Leaves 

Every detail is key when plucking Tieguanyin tea leaves. First and most importantly is the time of day to do so: the tea leaves should be plucked between 11 am and two hours after noon. Failure to observe this strict timeline is and you’ll have a lower grade and a different flavor than is required. However and any experienced farmer should know when they are fit for plucking and as such needs not to be limited to this timeline. Although, it is easier to pluck the tea leaves by using shears one can comfortably use their fingers. When plucking be careful to pick the two leaves that sandwich the bud. This produces the highest grade of Tieguanyin tea. If a bud is plucked plus three leaves or one, it will lower quality tea but the former will allow the better growth of the plant which will ultimately produce low-grade tea in the long run. Therefore, the importance of plucking the bad and two leaves adjacent to it cannot be overlooked. They are then placed in baskets and transported to the next location, ready for sun withering.

Sun withering 

The plucked Tieguanyin tea leaves are then spread out nicely in full exposure to the sun. This is done for the sole purpose that the leaves lose water and soften under the sun’s heat. Locals refer to this process as letting the leaves breath. In the absence of direct sunlight, one can use natural wind and owing to emerging technologies, artificial heat sources. However, most farmers prefer using direct sunlight to artificial sources of heat. When sun-dried, the leaves should be carefully monitored to prevent them from being over exposed to sunlight and eventually blackening. After every half hour, one should spread them for optimal exposure to the sun’s heat.

Cooling

When transporting the leaves for cooling, do so in bamboo trays. Ensure that they are left to cool in a cool room, house or store. Cooling helps in two important ways: it prevents the leaves from turning yellow and in the process, allows them to evenly lose any remaining water. For the best outcome, be sure to distribute them evenly.

Tossing 

The tea leaves are placed in special cylindrical bamboo drums or barrels which are manually or automatically turned and tossed for not more than seven minutes. This ensures that the leaves are rough around the edges. The drums should be two-thirds full. Only Oolong tea undergoes this unique process.

Withering by oxidation

When the Tieguanyin tea leaves are tossed, they are also concurrently oxidized by breaking down its cell structure This gives it a very delightful aroma that’s quite difficult to describe.

Fixation

The leaves are then transported on the bamboo trays and placed in a well air-conditioned room where they are steamed and hand-pressed on heated pans to stop the process of enzymatic oxidation.

Rolling 

Rolling enables the tea leaves to retain their unique circular shape. This is done, by using hands or a special mould. It takes years and years of practice and apprenticeship to get this done in the right way.

Drying

The Tikuanyin tea is then dried to give it is one of a kind color, smell and taste. As you have probably rightly guessed, this process removes and surplus water that is leftover from the previous subsequent steps.

The above steps are the main steps taken to produce high quality Tieguanyin tea that is to be savored by ardent lovers of tea and those taking it for the first time.

Where to get Tie Guan Yin tea: www.jkteashop.com

Health Benefits of Wu Yi Tea

Wu Yi tea originated from the Chinese culture during the 16th century. Wu Yi tea got its name from the Wu Yi Mountains of China, in which the ingredients of the tea are grown. Wu Yi teas are sometimes known by their other name “Rock Teas” because of the hard geographical mountain terrain in which they are grown. The tea falls under the category of black tea and oolong tea and has a wide variety that differs depending on the key ingredients used. The most frequently used varieties are the Lapsang Souchong and Da Hong Pao. Among these two Wu Yi teas, the Da Hong Pao Wu Yi tea has earned a place among the costliest teas in the world. The high price is due to low availability of the teas in the mountain terrain of which they are cultivated. You can identify a Wu Yi tea from its color and the smooth aroma it releases. Wu Yi teas have a dark color which is darker than most black teas and less dark then the oolong teas. Upon firing, Wu Yi tea releases a smooth aroma that has a flavor similar to that of a stone fruit.

Health Benefits of Wu Yi Tea

Wu Yi tea is known to provide certain health benefits to their drinkers. Some of the major benefits are as follows:

1. Helps to reduce weight

The Wu Yi tea is widely believed to reduce body fat upon regular consumption every day. In the beginning, people believed that weight reduction in their body was due to caffeine content in the tea. Later, the propanol compound was found to be the reason. Wu Yi tea has a specific compound present in it, known as a polyphenol. The polyphenol compound is effective in managing the fat in your body and thereby helping you to lower obesity.

2. Make you more active

Polyphenol further makes the fat cells in the body to become more active which in turn helps in boosting up your metabolism. Boosted metabolism gets rid of the laziness and tiredness your body would feel. So once you drink the tea, you would feel more rejuvenated and more ready to start up new work.

3. Eliminates harmful radicals

Harmful free radicals in our body causes cardiovascular and cataract diseases. The propanol content in the Wu Yi tea eliminates the free radicals in the body, by functioning as an antioxidant. Henceforth, the consumption of Wu Yi tea on a daily basis would protect against the accumulation of harmful radicals in the body.

4. Reduces the chance for ovarian cancer

Drinking Wu Yi tea is more beneficial for women. Ovarian cancer ranks first among the list of cancers that cause death to women. The chances of a woman having an ovarian cancer are 1 of 75. The Wu Yi tea contains certain anti-cancer properties that remove the formation of cancer causing cells from the body and thereby limiting the chances of ovarian cancer in a woman.


Having these many health benefits might be one of the reasons behind the high price at which it is sold. Even so, it must be remembered that most good things are often sold at a higher price. In the current case, the Wu Yi teas with all its benefits are worth spending a few pennies for.

https://www.jkteashop.com/oolong-tea-wuyi-rock-oolong-tea_c46.html

Finest-Quality Ginseng Oolong Tea for More Nutritious & Health Benefits

What is Ginseng Oolong Tea?

Ginseng oolong tea refers to a blend of gently fermented green oolong and crushed Ginseng. The green leaves combine with Ginseng powder, naturally wilted under intense sunlight, oxidization, and then fold-rolled into rough shape. Super quality ginseng oolong tea has a light aroma, strong flavor, and an energizing lingering aftertaste. Ginseng oolong tea manufacturers use natural blending powder and herbal tea to allow you to derive significant health benefits. The tea packs a whole range of health rewards such as stabilizing blood pressure, lowering cholesterol concentrations and a boost in physical and mental oomph. Top-tier Ginseng oolong brands offer a crisp aroma and a delicious, fruity taste that you can relish in, cold or hot.

Does Ginseng Oolong Induce Weight Loss?

Ginseng oolong tea has various weight loss stimulants that influence the body in some ways. It acts as a natural satiating beverage or appetite suppressant making you feel full to scale down on your calories intake. Ginseng tea boosts the rate of metabolism and thus increases the body’s caloric outflow by burning more carbohydrates your body. Some studies have suggested ginseng tea may stimulate your body to metabolize fats at an elevated rate which leads to weight loss. The tea also blocks the absorption of digested fatty acids across the walls of the digestive system.

Health Benefits Associated with Organic Ginseng Oolong

In addition to stimulating metabolism for weight loss, ginseng oolong tea has plethora health rewards. The herbal tea will eliminate free radicals, fend off cancer, improves bone strength and anti-aging skin properties, boosts energy synthesis, decreases stress and anxiety levels, enhances the immune system, relieves menstrual cramps, adds to cognitive ability, and boosts mood. Ginseng oolong tea has unexceptional fragrance, a pleasing aroma, and fruity taste with high caffeine making it highly relaxing to toss down.

Daily Nutritional Value of Ginseng Oolong Tea

Ginseng and oolong tea have natural antioxidants, aphrodisiac and nourishing ingredients for healthier skin, hair, liver, dental and acts as a rich source for amino acid GABA. It also bristles with essential vitamins (Vitamin A, B, C, E, and K) and minerals such as calcium, potassium, copper, selenium, manganese, and potassium. Also, it’s full of folic acid, alkaloids, niacinamide, and other detoxifying ingredients. Manufacturers employ high-end blending techniques to ensure you get the strongest flavor, sweetness and refined quality. Oolong’s semi-fermentation leaves the compound with many polyphenolic ingredients, the icing on the cake health-wise. The tea stocks caffeine, theophylline and theobromine whose consumption stimulates the nervous system.

Conclusion 

Ginseng oolong tea offers an invigorating, luscious drink with you a soothing, relaxing and quenching feeling that enriches your body and soul. Premium quality, organic and loose leaf tea without additives or flavorings can act as weight loss stimulant, boost overall health and increase mental clarity. The Chinese were surely ahead of their time when they unlocked the medicinal value of the tea’s ingredients about 5,000 years ago. Unlike sugar-sweetened beverages, this tea lacks the caloric load but only rejuvenates you with a refreshing sense.

Drinking Oolong Tea Helps You Lose Weight

Tea for weight loss has been mysteriously trending all over the world. We all know that the no.1 country that produces tea is China. There are more than 30 different kind of tea discovered. Tea has been one of the used medicine before as it has been proven to be effective and cure a lot of illnesses. Later on, it has been discovered that the use of tea is not just for medicinal purposes but also for weight loss.

Some common types of tea known today are black tea, green tea, rose bud tea, and many more. With all the tea already known, the most effective and very essential tea is oolong tea. Oolong tea also known as wu long tea in Chinese is also discovered mainly in Fujian, a province of China. Oolong tea has a combination of the freshness of green tea and complexity of black tea. After oolong tea has been known, it rapidly became famous because of its rare attributes from the other. Oolong tea eliminates the fattening effects that carbohydrates provide. That is way most people drink tea after having a meal to burn fatty acids that they consumed. Aside from burning fats there are also common benefits you can have from drinking oolong tea which is listed below.

Common benefits of oolong tea:

  1. Enriched with catechins and polyphenols (antioxidants that helps in burning fats and improves metabolism)
  2. No chemicals involved
  3. No GMO’s
  4. No pesticides
  5. No artificial flavor
  6. Clear up acnes
  7. Helps fight diabetes
  8. Helps with brain and bone problems
  9. Helps fight cancer
  10. Enhances good taste
  11. Increases heart health and liver
  12. Lose weight

In China, there are 3 big producers of oolong tea which is the Southern Fujian a Part of main Fujian, Northern Guangdong also known as the Phoenix line, Western Fujian. Other country that produces oolong tea such as India, who happens to adopt the same influence of drinking tea like China.

What is good in oolong tea is that unlike any other tea its benefits causes 0% negative effects that can cause harm to the body. It is the purest form of tea one can have in a day. Most health specialist recommends this kind of tea to those who wish to lose their weight without having side effects. It is also the common tea a gymnastic or acrobat dancer uses to perfectly shaped and strengthen their body. As it not only lightens their weight scale but also strengthens their bones that able them to do magnificent and hard stunts. Some amazing facts as well about this tea is it actually offered in spa because of its relaxation effect and the natural effect of burning fats. There are a lot of oolong tea already produced in the market with a very reasonable price. Though this type of tea has been in demand to the market, it is still best to know the manufacturers who produces the tea to make sure that you get the purest effect of oolong tea.

Types of oolong tea: https://www.jkteashop.com/tea-oolong-tea_c9.html

Tie Guan Yin – Iron Goddess of Mercy Oolong Tea

What is Tie Guan Yin tea?

Tie Guan Yin Tea is a type of oolong tea that has a flowery fragrance similar to that of orchids. This type of oolong tea is cultivated in Fujian province in China. It is also a premium variety that is harvested by hand from tea orchards located in high altitudes. In addition, tie guan yin tea is the most popular oolong tea in China. It is rich in natural plant nutrients, including antioxidants and for this reason it is associated with a number of important health benefits.

How is Tie Guan Yin Tea processed? 

Processing tie guan yin tea is much more complicated when compared to processing other types of oolong teas. This is because tie guan yin tea is a premium variety of oolong tea , meaning that it requires careful processing to maintain its premium quality. The following are the steps that are involved in the processing of tie guan yin tea:

1. Plucking the tea leaves

For best results, the tea leaves should be picked from 11 am to 2 pm. This is the time that the sun is strongest. This helps ensure high quality tie guan yin tea. The best way to pick the tea leaves is by using shears or clippers.

2. Drying the leaves in the sun

Drying the tea leaves in the sun is the most preferred method. However, you must ensure that the tea does not get burned. Ideally, move the tea using bamboo dust pans.

3. Cooling the tea leaves

When you have dried the tea leaves enough, remove them from the sun and spread them out to cool in order to prevent them from turning yellow.

4. Tossing the tea leaves

This involves turning the tea carefully in a special bamboo drum until the edges become slightly bruised. Tossing essentially helps accelerate oxidation. It is a critical step in the process and actually impacts the quality of the tie guan yin tea that results. However, it is important not to turn the drum too much.

5. Drying the tea leaves in an air conditioned environment

This involves putting the tea leaves into a storage area that is air conditioned and then spreading them thinly to for proper oxidation.

6. Repeating the tossing and drying steps in the process as needed.

The number of times you need to repeat these steps depends on a number of factors, including weather, plantation, and demand, among others.

7. Stopping the oxidation process

This requires you to use a special round pan.

8. Curling the tea

This involves a few steps as follows:

– Wrapping the tea leaves into a ball and then tumbling the ball in order to create a round, tight shape,

– Breaking up the ball,

– Drying the tea once again if it is too wet,

– Repeating the process until you achieve the most ideal shape.

9. Drying the tea leaves in order to make it easier to pack.

10. Sorting, grading, and packing the tea.

Brewing Instructions of Tie Guan Yin tea

The following are the steps that you need to take when brewing your tie guan yin tea:

1. Fill your traditional yixing (a traditional Chinese teapot made from purple clay) and porcelain cup halfway with hot water in order to preheat them.

2. Add two teaspoons of tea leaves into your yixing. Alternatively, you can use any other type of vessel and ensure that you add 2 teaspoons of tea leaves to every 8 oz of water.

3. Fill your teapot with water that is heated up to 90 to 95 degrees centigrade.

4. Place the lid on your yixing and allow the tea steep for two minutes.

5. Your tie guan yin tea is now ready for consumption and you can now pour it into your teacup and consume it.