Milk oolong green or black. Oolong milk. Properties and application


The famous aphorism of the 70s-80s of the last century about cinema (“there are bad, good and Indian films”) can be “projected” into current drinks in this way: “There are good teas, not very good ones”. The latter stand out in a special category because of their growing popularity, not by the day, but by the hour. A special place here is rightly occupied by the milk oolong, it is also milk oolong, it is also the “Fiery flower of milk aroma” and so on. Its unsurpassed creamy-caramel taste can leave few people indifferent. However, the buyer may well have a natural interest in the origin of such impressive organoleptic characteristics of this very oolong.

The leaves are shaken in bamboo cylinders until the cell membrane breaks. Then the tea leaves begin to oxidize. Oxidation is interrupted when the edges of the petals are red. Oolong tea has many positive effects on human health, due to its antioxidants, which destroy free radicals in the body. This can lead to serious illnesses such as cancer. Oolong tea also contains many vitamins. In addition, there are many minerals.

Oolong tea is suitable for the prevention of various diseases and health promotion. It has been shown that drinking tea regulates blood pressure, affects digestion and other stomach problems. In general, it also strengthens the body's immunity.

Why is he like that?

Sellers answer this tricky question in different ways, but almost any of the options is a marketing trick. Here are some examples:

  1. Nai Xiang Jin Xuan (another name for milk oolong) is made from the freshest leaves of the Ansi tea plant. During drying, these leaves are processed with juice, which gives oolong a milky caramel flavor.
  2. Tea bushes are sprayed with a solution of sugar from Cuban cane, and the roots are watered with milk and covered with rice husk.
  3. The most beautiful version: due to temperature fluctuations in the mountain plantations of Taiwan, the tea leaf “naturally” acquires its famous taste and aroma. And it is just such a dairy oolong tea that has properties that are simply unsurpassed in their usefulness to the human body.

Of course, if it is logical to argue, then the first two versions simply do not hold water. How much milk, pineapple and cane juice is needed to meet the ever-growing export demand for this tea!

Many women also drink oolong tea for weight loss. The effects in this area are due to the fact that tea can speed up the metabolism and thus burns faster. Oolong tea also contains saponins, which have anticarcinogenic and anti-inflammatory properties. in tea, we also find alkaloids that have a stimulating effect on the body.

In our country, the most famous and popular types of local tea are. This is a type of tea tree that makes fragrant tea for excellent taste. This can make more infusions. Forma Cui Yu: It comes from the island of Taiwan and has a delicate floral bouquet resembling violets. This is a teaspoon tea, which is sold in granular rolls.

  • He arrives from China from the province of Futian.
  • It lasts a long time, so it fits into many infusions.
  • They are among the more oxidized uluns with orchid aroma and aroma.
  • Cream color is bright brown.
It takes no more than two minutes.

It is possible to believe in the natural origin of the milky taste of oolong: after all, what surprises nature does not present to us. Most likely this version is close to the truth. But this option depends on weather factors and is also unacceptable for the organization of a little bit serious business - after all, dependence on natural conditions makes such milky oolong tea fabulously expensive.

Quality teas can tolerate re-starters. The lengthening time increases gradually. After each boiling, the elongation increases by 15–20 seconds. The exact procedure may vary depending on the individual types of tea. Traditional containers in which tea is prepared with oolong tea are containers called Zhong or Gongfu. Long ago there was a comet in the sky. The fire bullet with a long tail continued to rise every night among the stars. He watched his moon until he finally fell in love with her sudden and strong love.

Every night he was going, and even when he passed by, he was still deceived by the hope that it was a game of love. Only when the comet flew away completely, disappearing from the night sky, the moon stopped deceiving. The great sorrow and sadness of an abandoned lover were stunned by him. He gathered all these sad feelings in himself and released himself in a long, long sigh of the cold earth. It so happened that the cold rush of sorrow passed through the tea fields. When the pickers arrived in the morning to pick up the tea, it turned out that he had acquired a new, interesting taste.

However, the unique milky note of tea simply fascinated, did not give rest to exporters, and therefore a simple and not very expensive solution was found: to obtain the necessary taste and aroma by artificial means. The Japanese created the synthetic flavor Nai Xiang, and they began to add it during the drying process of tea leaves at the rate of 100 g per 100-200 kg of raw materials (this quantity is conditional. It depends on the required flavor and flavor).

It was a milk flavor because in China one of the attributes of the moon is milk. Thus, the legend shows the growth of this unusual tea, which is milk oolong. However, the reality is somewhat different. First of all, this tea probably originates in Taiwan, originally due to its milky flavor, influenced by the rather cool climate of cultivation and a special strain of tea tree characterized by such an aromatic note.

Today, however, most often you can find flavored tea, because it is easy to guess that the production of this original is very limited. Sam Milk Oolong Tea or Nai Xiang - low oxidized tea. Because of this, the tea itself has floral and floral aromas. How is tea flavored with milk? The most common method is to keep the tea leaves on a pair of boiling milk. After formation and drying, the aroma remains and the leaves return it to the brew. Therefore, it is not difficult to distinguish olonga from aromatic olonga.

Later, our Chinese friends already mastered the production of this additive themselves and began to aromatize with it not only real Taiwanese milk oolong, but also other representatives of this type of tea. Far from the best-quality varieties went to the business, but inexperienced consumers did not notice this, because the Nai Xiang flavoring coped perfectly with the task set for him - modern chemistry is still a force. Therefore, if we talk about the not very high-quality milk oolong obtained in this way, its useful properties can be fairly called into question. They say that the Chinese themselves do not drink such tea, they prefer natural varieties without any kind of additives.

True oolong milk is not as milky as one would expect, but its flavor is less likely to disappear, followed by brewing and will not suppress floral tea notes. Aromatic aroma is very intense, but not for long. The aroma of the milk itself is reminiscent of the whey or even the characteristic aroma of cream powder used to bleach coffee.

We need to get the full flavor on the second brew.


As for the health properties of this tea, it will not surprise us with something new against other oolongs. It is halfway between green and black tea, although closer to green. It has a large amount of antioxidants, stimulates, improves digestion and provides many valuable substances. It also lowers cholesterol and boosts immunity.

However, experts say that if high-quality leaves are used for tea production, and the flavor is Japanese, then such an oolong tea will not only cause no harm, but will even be useful and will allow you to fully enjoy the milk-caramel flavor and aroma.

Useful properties of oolong

There is some confusion in the varieties of tea. When the product is called "green oolong milk tea", it is not entirely correct. Oolongs are semi-fermented teas and are intermediate between green and red varieties. Manufacturing technology consists of several stages:

Oolong tea is a semi-fermented tea from the Chinese province of Fujian, which is difficult to classify for a particular type of tea. It is closest to green tea, but it also has the characteristics of red tea. This discrepancy caused a separate category in China - Oolong tea. In China, this tea is very popular, right next to jasmine tea, on the menu of almost every respectable restaurant. For good varieties Olonga is characterized by a gentle, woody and sweet aftertaste.

Oolong tea production process

The fermentation process takes only 20% - less black tea. The leaves are not folded so that they are not broken, therefore, the wonderful effect of large leaves floating in the cup, and the aftertaste of the stem. The first stage of the treatment process is leaf wilting. After moisture loss, the leaves are placed in wicker baskets and sometimes shaken, which causes the edges of the leaf plates to become abrasive, thereby facilitating the fermentation process, i.e. the oxygenation reaction with the compounds contained in the tea leaf.

  1. “Fading” of leaves in the sun for 1 hour.
  2. Fermentation in the shade after laying thick layers in baskets with hourly shaking and gentle mixing.
  3. Short-term drying at a temperature of 250-300 degrees, twisting into lumps, the final final drying.
  4. In the drying process, as mentioned earlier, flavors are added.

As a result of fermentation, tea leaves are obtained with dark edges, but light green in the middle. Therefore, it is not difficult to determine the authenticity of oolong, because real oolong is necessarily whole-leaf tea. After brewing, the leaves open completely, showing their uneven color.

After a few hours, the process is stopped by drying the leaves. Due to the very low caffeine content, Oolong, according to various scientific sources, helps to reduce pressure. It can be drunk in the evenings, because it does not have stimulating properties. It greatly improves metabolism, and few know that it helps maintain a good level of body moisture, thus facilitating skin care and a healthy appearance of the skin.

Oolong should be boiled at 80 degrees for at least 3 minutes. The best infusion is usually the second infusion. Before pouring out the tea, it is recommended to burn a cup of boiling water - green tea is very delicate, and its leaves look like heat - they will develop faster, releasing their precious properties.

This type of tea (including milk) contains essential oils, polyphenol, vitamins (several representatives of group B, C, D, E, K), phosphorus, iron, iodine, selenium, calcium, magnesium, manganese. Such a powerful "team" of useful components has a healing effect on the body, improves metabolism, strengthens blood vessels, has a beneficial effect on the condition of the skin.

The queen was pleasantly surprised by the unique taste and aroma of tea, as well as its distinctive appearance - something different from everything you could see at that time in the UK - and was called "Oriental beauty" Oloun. Fermenting beach ranges from 8% to 70%. Oolong is sometimes written as Oolong, but the meaning is the same: Oo means the black and long means of the Dragon.

Oolong tea is also known in China as "Qing Cha." The production of Oolong tea is complicated by the fact that some of the main stages of the process of obtaining this tea are repeated several times, until the desired proportion of leaves is “roasted”. Drying, running, shaping, and burning are similar to drying black tea, but in the case of Oolong tea, more attention should be paid to temperature and time. The last step, baking or roasting, is the process used exclusively for the production of oolong, which is the true art of making tea.

Milk oolong tea for weight loss is very good, the reviews in this aspect are unanimous about it:

  • markedly reduces appetite (and what could be better during a diet?);
  • actively burns fats in the body;
  • removes slags.

Therefore, milk oolong is considered one of the most effective means to defeat overweight.


Oolong tea, as we know it today, is the result of a long evolution that originated during the Tang dynasty in Beiyun area on Phoenix Mountain in Fujian Province. This custom tribute refers to the fact that the Emperor chose certain areas for growing tea, which will be offered as a tribute to the royal family.

It brought great honor to the area and, above all, contributed to its prosperity. At first this tea tribute was pressed tea, the leaves were crushed into cakes. When these cakes were no longer used by the royal family, another type of tea was started to be produced in the area - semi-oxidized green tea leaves, this time not in cakes - Olun tea.

How to brew milk oolong?

To unleash the full beauty of this tea, it must be brewed correctly, and this is the real science:

  • first of all, it must be remembered that for the implementation of the process it is necessary to use pottery;
  • water for brewing is better to use purified bottled, it must first be brought to a boil, then slightly cooled (to 90-95 degrees);
  • you need to brew such amount of tea, which should be enough for exactly one tea-drinking.

The process of brewing milk oolong takes place in several stages. First, the kettle is rinsed with boiling water and the rest of the dishes. Then dry tea leaves are poured into a warm kettle (4-5 grams per 150 ml of water), which is poured with water, the temperature of which is 90-95 degrees. After a few seconds, the infusion merges, tea dust goes away with it, and the leaves prepare to give all their aroma and taste. Again the water is poured, infused for exactly a minute, poured into the so-called "justice kettle", from where the drink is of the same concentration poured into cups. Inhaling the unique aroma, you can enjoy the equally excellent taste of milky oolong. This procedure can be repeated 5-7 times, and if the tea is of good quality, then its aroma and taste after each brewing will gradually change.

There is also a legend about the appearance of Oolong tea. During the Qing Dynasty, a farmer in the province of Fujian, who was in charge of tea harvesting, was distracted by a deer. He decided to start a deer hunt, leaving tea leaves at will. The next day, she returned to finish processing the tea leaves, and found that the edges of the leaves are already partially oxidized, which gives surprisingly good taste. He decides to finish the tea as usual, but in the end he was surprised to find that the new tea had a completely different taste, the slight bitterness of the tea was replaced by a sweet sweet taste.

The story of Oolong tea in Taiwan

This proved successful, and tea production in Taiwan has spread over the next few years. Despite this, more than half a century of tea was transferred to Fujian for processing. From that moment on, Oolong became the most sought after tea in Taiwan. The art of making oolong tea is little known outside of China. Oolong tea is mainly produced in China and Taiwan, and more recently in India, Nepal and Vietnam. Oolong can be obtained manually or mechanically.

A leisurely tea ceremony in the circle of close friends, a friendly atmosphere, an interesting conversation is a worthy alternative to a drunken feast, which always has unpleasant consequences for physical and moral health.

Tea is one of the most fragrant and delicious drinks that people ever drank. Millions of his fans will confirm this. In addition to great taste, it also has a health effect, which makes it even more attractive. There are many varieties of this drink, one of the most famous is milk green tea, or oolong tea.

Of these, the most important steps are cleaning and leaf selection. Oolong tea leaves are harvested 3-4 times a year: spring, summer and autumn. Adult wheat is selected, consisting of a bud and 3-4 leaves. The leaves are harvested when the buds from the top of the sprout of the tea tree ripen to half the size of a fully developed leaf.

The quality of the tea varies depending on the season in which the leaves were collected. From the spring and autumn harvest you get high-quality tea. Freshly picked leaves are allowed to cool indoors or outdoors to remove moisture. This is important because the moisture level determines how quickly the polyphenols in the tea oxidize. Leaves can alternate inside and out, prolonged exposure to the sun can cause overheating. After removing the moisture, the fresh leaves soften, losing their elasticity and natural shine.

General information

Translated from the Chinese word "Oolong" means "dark dragon", sometimes it is also called tsing cha, that is, "turquoise tea." Milk green tea refers to semi-fermented teas. Chinese gourmets gave him an intermediate place in the classification between black and green. The ideal degree of fermentation is 50%. It is carried out in a special way - not the entire leaf is completely oxidized, but only a small part of its surface and edge. This allows you to maintain the structure of the inner fibers of the sheet, which leads to a combination of green flavor and black tea taste. There are two subspecies that depend on fluctuations in the degree of fermentation in one direction or another. Green tea milk Chinese has a long history, which has more than 300 years. It is used in a special ceremony of "higher tea craftsmanship."

Description of the species

There are three main places of growth of the desired tea leaves: the first is the island of Taiwan, the second is the province of Guangdong, the third is the south and the north of Fujian. Taiwan and the south of Fujian specialize in the production of oolongs of weak fermentation (less than 50%), and Guangdong and north of Fujiani - of strong fermentation (more than 50%).

It is widely believed that fermented fermented milk green tea appeared earlier. Varieties that are high in the mountains are considered the best. The most famous mountains on which this tea grows are the Phoenix Mountains and the Ui Mountains. If the leaf was collected from the “mother bush”, that is, from the one from which the original tea came, then this is the tea of ​​the highest quality. The leaf itself must be fleshy and without any flaws. Oolongs, which have weak fermentation, are also collected from special bushes high in the mountains. For this drink, the leaf must be fully matured and developed.

Green tea, milk Chinese, in addition to these two types, also has a third. This is a flavored oolong. Flavoring additives are added to the leaf, which add spice to the smell. It can be ginseng, rose petals, fragrant osmanthus flowers. The main place for the manufacture of such tea is the island of Taiwan. For 40 years, manufacturers have been experimenting with combinations of flavors, but the finished product is often shipped abroad, as the Chinese are more likely to drink tea without additives, which, in their opinion, spoil the drink. The leaf from the bush is going to fall, because at this time the taste and aroma reveal itself completely.


Making oolong

The best for this tea are fully ripe leaves of bushes that have reached the middle age. After harvesting, the harvest is sun-dried for half an hour, then collected in baskets, pushing it tightly, and placed in the shade for oxidation. Every hour such a collection knead and mix, but very carefully, without causing injury to the sheet. This gives uneven fermentation, which depends on the duration of the process. For oolongs, it is 40-50%. When this oxidation state is reached, it is interrupted. This is done by heat treatment of the sheet, that is, it is heated to 300 degrees and dried. This procedure is carried out in 2 stages: the first is drying for a couple of minutes, the second is twisting and continuing drying. This allows you to remove all excess moisture and completely stop fermentation. Real milk green tea is not sold to ground, broken leaves and dust are not allowed. When brewing, you can watch a beautiful solid piece, a little darkened around the edges.

Tea properties

Green tea milk (oolong tea) can boast of many interesting qualities. Its useful properties are very wide. It actively affects both physical and mental health. The drink contains many essential oils, and if it is a highly oxidized subspecies, then there will be plenty of caffeine in it. If a person drinks such tea, he will receive over four hundred types of chemicals that are simply needed by the body. These include calcium, caffeine, polyphenol compounds, vitamins of various groups, phosphorus, iodine, and many more beneficial microelements. Such a rich set will help fight diseases such as cancer, thrombophlebitis, obesity. In addition, it speeds up the metabolism in the skin cells, which leads to rejuvenation, that is, wrinkles are noticeably reduced.

Oulun weak fermentation

Green milk tea of ​​the weakest oxidation state has a light green color, the leaves are slightly twisted, elongated, among them you can find the upper parts of the shoots of the bush. The shape of the tea leaves is usually spherical, and when brewing, you can observe 3 leaves connected by a sprig, but the leaves do not have any defects. If the oolong is high-quality, then the edges of the sheet will be red, and it is easy to distinguish them from the green center. The smell of such drinks is very bright, floral, and when dry, it resembles the aroma of green tea. The color of the drink itself may be yellow with variations of green and pink shades. The taste can be honey, flower, fruit or cream. Green milk tea from Thailand will not differ in quality, since China is considered the main place of its growth.


Oulun fermentation

If the tea has the highest degree of oxidation, the leaves will be brown or dark brown, in the brew you can find buds that are covered with a pile of white. Unlike the previous version, the tea leaves will be more elongated and voluminous. The smell of dry leaves is very strong, sweet, with hints of spices. The infusion is obtained in dark yellow or amber color. The taste is not confused: it is very bright, full, there are honey and chocolate notes. Steamed sheet can easily be considered. If this is the highest grade of tea, then it will have clearly defined veins, its edges are reddish, and the middle is green. One of the most famous manufacturers who supply milk green tea to our country is “Black Dragon”. Its products can be found both in stores and on the Internet.


Ouluns with flavored additives

The basis of this tea are poorly fermented fees. They are classified as medium quality drinks, as the manufacturer can hide almost all the shortcomings behind the flavoring. But the quality of the supplement itself is often desired. It is for this reason that China does not recognize such tea, it is simply imported into other countries. In terms of taste, this drink is close to Indian teas and does not change at all during tea drinking. This lowers its popularity among the Chinese, since good tea should be revealed with every sip.


Brewing and storage

The method of brewing is selected depending on how oxidized tea. If we talk about how to brew milk green tea of ​​a small degree of fermentation, then first of all you need to say about the water temperature. It should not exceed 80 degrees, but should not be less than 60. After 3 minutes of infusion, the tea is ready. If it is a more fermented collection, then it can be brewed at a temperature of 90 degrees, but it will take a little longer to wait. The best dishes for this process will be a special kettle made from Yixing clay. It is designed specifically for this drink. Thick walls of the vessel allow you to create a temperature environment that fully reveals the properties of tea. The kettle is small. Tea leaves should be poured no more than one third of the vessel. The same leaves can be used up to 7 times. But the usual porcelain teapot will also fit to create such an infusion. For storing the collection, it is better to choose hermetic glassware or ceramic dishes. Neither light nor moisture should penetrate inside.


Ooluna varieties

There are no more than 30 types of green milk tea, and each of them is produced in China. They have a division into categories. The highest belongs to the finest tea, the lowest - the ordinary. Oolong tea is designed for enjoying tea, a careful study of its flavors. The most common are such varieties: Tie Guan Yin, Da Hong Pao, Peng Feng, Gui Hua. Each of them has a unique taste and smell.

Thus, one of the most exquisite varieties is green milk tea (Oolong). The price for such a treasure is not the lowest (300-1000 rubles per 100 grams), but if a person wants to taste the taste of a real oolong, then he should understand that high-quality products are not cheap.