Milk oolong tea what. Oolong milk. Properties and application

Chinese tea milk oolong attributed to the elite varieties. In its taste milk notes are traced and it exudes a milky flavor. Hence the name. Collect this tea only in spring and autumn. But the autumn harvest is most appreciated, the taste and aroma of the tea collected at that time is more saturated. In this article we will tell you how to brew milk oolong tea, and also tell you about its beneficial properties.

What is useful oolong tea?

Green tea, oolong milk tea, in addition to excellent taste, is also very useful. Antioxidants in this tea is 2 times more than in black. It has a warming and at the same time tonic effect. This drink improves the appetite, and after drinking it after eating fatty foods, you will not feel heavy in the stomach. Also, tea has a beneficial effect on the vascular system, preventing the formation of blood clots. It helps eliminate headaches and strengthens the circulatory system. In addition, this drink freshens breath and improves the condition of the oral cavity. Chinese oolong milk tea helps to strengthen the overall immunity. Regular consumption helps to reduce weight and reduce wrinkles. In addition, this tea improves memory, with its constant use, working capacity improves, and attention and concentration increase. In general, the benefits of a drink from China are very high.

How to brew oolong tea?

To feel the whole taste and aroma of tea, it must be properly prepared. To do this, it is better to use clay kettles with thick walls for long-term preservation of heat. Water should be taken spring or purchased bottled. Plain tap water can ruin all the tea. So, how to brew oolong tea: a kettle in which we will brew tea, you must first warm it. To do this, rinse it with boiling water. Then, put in it 8-9 g of tea. This amount will need 0.5 liters of water. First, pour the tea leaves with a small amount of water with a temperature of about 85-90 degrees. It is impossible to fill in with boiling water at once, otherwise all taste and aroma will disappear. The first tea leaves merge, we make it so that the tea leaves “wake up”. Then again pour tea with water, let it brew for 2-3 minutes and pour it into cups. The peculiarity of this tea is that it can be brewed several times, but the time spent on this process is slightly increased. Each time, the taste of tea changes a little, but it doesn’t get any worse; it just creates new flavors.

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.

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:

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.
Tea bushes are sprayed with a solution of sugar from Cuban cane, and the roots are watered with milk and covered with rice husk.
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 utility 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!

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.

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).

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.

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 a product is called " green tea Milky Oolong, this is not entirely correct. Oolongs are semi-fermented teas and are intermediate between green and red varieties. Manufacturing technology consists of several stages:

“Fading” of leaves in the sun for 1 hour.
Fermentation in the shade after laying thick layers in baskets with hourly shaking and gentle mixing.
Short-term drying at a temperature of 250-300 degrees, twisting into lumps, the final final drying.
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.

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.

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.

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 in order to carry out 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.

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.

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 leaf, which leads to a combination of green flavor and taste of black tea. 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 South Fujian specialize in the production of weak fermentation oolongs (less than 50%), and Guangdong and north Fujiani - 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 production 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. Beneficial features its quite 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 often wants the best. 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 with 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 made 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 of such a treasure is not the lowest (300-1000 rubles per 100 grams), but if a person wants to taste the taste of real oolong, then he should understand that high-quality products are not cheap.

Oolong milk tea, which may still be called “oolong” due to the peculiarities of the translation, is rather useful teahaving a stunning taste and delicate subtle aroma. Many people who decided to try milk oolong green tea did not leave indifferent a yellowish, almost amber shade. He seemed to attract. In addition to China, this tea has gained popularity in both Russia and Europe.

What is rich in green milk tea oolong

Regular black tea, in comparison with oolong, is just resting. The amount of antioxidants in green milk tea and black is noticeably different. In the first there are two times more. In addition, in oolong there are various useful substances in the amount of more than 400 species. Trace elements of green milk tea, as well as its vitamins, remain almost in full strength after processing the tea leaf due to special technology.

The tonic and warming effect of oolong is the calling card of this tea. With fatigue, loss of performance and lack of sleep, this tea will positively affect the change in your condition. When you receive green milk tea you improve the work of the spleen. In addition, you increase your appetite and get rid of possible body disturbances in advance after taking heavy or fatty foods.

When painful headaches and to strengthen the circulatory system, oolong copes well with the role of "state stabilizer", because improves blood circulation and oxygen supply to the brain. If you have stomatitis or some diseases that are accompanied by bad breath (except for diabetes and other diseases of the pancreas), you can use green tea oolong and refresh your breath.

Along with the main features of tea, you can find the ability to influence the walls of blood vessels. Thanks to this, you can prevent the formation of blood clots in the vessels, as well as strengthen their walls. Also, if you have problems with excess weight, you can use oolong and gradually lose unwanted pounds. To do this, it is very important to eat right, because tea itself is not a panacea for fat. Girls are recommended to drink green milk tea to combat wrinkles, and for women to keep their skin youthful.

How to make milk oolong tea

Green oolong tea is unique in that it has a lot of vitamins. If we consider the most basic, then among them are E, C, B, D. This tea is also rich in minerals: selenium, phosphorus, iron, calcium and manganese. It copes with the introduction to the normal state of the cardiac and vascular systems, as well as perfectly tones the body, as we said earlier.

Proper preparation of oolong is very important in order to preserve all useful, healing and valuable properties. Having prepared a little tea, you will give your body the opportunity to cleanse, gain strength and replenish with vitamins and microelements.

The process of making green milk tea oolong is as follows :

The kettle in which you plan to brew the Oolong, you need to rinse with boiling water.
Then, put 10 grams of tea in this kettle and pour hot water of incomplete boiling (no more than 85 degrees), otherwise the tea will lose its abilities.
As soon as water is poured, wait 10 seconds and drain it back, leaving the sheets in the kettle.
Again, pour the same water over the tea and wait 2-3 minutes. Tea is ready.

Such a bit unusual process of tea brewing is due to the fact that the oolong leaves are not revealed immediately, but after several tea leaves. Although tea brewing is unusual, you will get a delicate and pleasant taste of tea at the exit. When you want to pour boiling water over tea, which has already been brewed once, increase the brewing time by 3-4 minutes. Repeated brewing is limited to 6 times.

Store oolong in a dark, dry place, in a sealed container and away from other teas. As an option, you can use chinaware.

Have a delicious tea!