A Guide to Oolong Tea
A Guide to Oolong Tea
The traditional Oolong Tea is a deliciously different tea, with a beautiful floral note that is reminiscent of orchids and a unique velvety texture. It is lighter and different to the typically heavier, more common black tea.
What is Oolong Tea?
As a mix between black tea and green tea, oolong tea undergoes a more complex manufacturing process. Oolong leaves are more oxidised than green teas but less than black teas, making it semi-oxidised. The taste and smell can range from fruity to honey to floral or sandalwood.
After oxidation, the appearance of the tea changes from light green to brown. Oolong tea is rolled or twisted into small beads or curled into thin strands. The tea maker has the power to change the flavour notes, appearance and aroma of the tea during oxidation and during the time of the tea rolling process.
Benefits of Oolong tea
This semi-oxidised tea combines beneficial properties of both black and green tea. Oolong tea has less caffeine than black tea and slightly more caffeine than green tea. Known to aid in the reduction of high blood pressure and reducing the risk of heart disease, oolong tea is also known to aid in the healthy maintenance of weight and strengthen your body’s immunity and improve dental and bone health.
Preparing the Perfect Cuppa Oolong Tea
- Boil water to 80°C – 90°C
- Add 1 tsp of Loose Leaf Oolong Tea in to 220ml of water
- Steep for 2-3 minutes until the liquor turns bright orange
- Strain the leaves out and add any type of sweetener is preferred and enjoy!
If you want to mix it up a little, we have the perfect recipe for the adventurous eater.
Chilled Cucumber Soup with Oolong Tea
- 3 tea bags Dilmah Traditional Oolong Tea
- 500g peeled & diced cucumber
- 400ml Chicken Stock / vegetable stock
- 75g soft butter
- 50g Flour
- 50g chopped onion
- 50g chopped leeks
- Chopped parsley
- 50ml Sour cream
- Croutons to garnish
- Bring the chicken stock to a boil, simmer and infuse the Oolong tea bags for 10 minutes.
- Heat the butter in a saucepan; add the onions and leeks and cook for 2 minutes.
- Add the flour and cook for a further 2 minutes.
- Cool slightly and add the chicken stock and the diced cucumber. Bring to boil and cook for 15 minutes.
- Remove any scum that may appear, and leave to cool.
- Blend the soup, add the seasonings and chill well.
- Serve sprinkled with Chopped parsley, croutons and enjoy!
Even if it’s Friyay, this flavonoid packed tea has got your back. Gather around, because this week has been T’oolong.
It has been T’Oolong
- 125ml chilled Dilmah Springtime Fragrant Oolong (strong brew, 4.5 minutes)
- 25ml cinnamon infused honey
- Zest of orange
- Dissolve the honey in the freshly brewed tea and chill it
- Fill the glass with ice cubes and pour the tea over the ice in the glass
- Garnish with a cinnamon stick and orange zest
We hope you enjoy your tea infused food and drinks. Oolong, Farewell, Auf Wiedersehen, Goodnight!