Tea is generally good for you (due to the presence of antioxidants and other beneficial minerals) and has the added advantage of being completely organic and sugar-free (zero fat or calories). This makes it a better beverage to consume than others that contain sugar (and thereby calories).

Having tea after large meals can help with digestion and prevent the “after-meal hangover” or “food coma” due to the moderate levels of caffeine in the tea.

Note: only high-quality loose leaf tea will give you all the beneficial nutrients from the tea (and be organic) — tea bags usually contain tea dust/extremely poor quality tea which should be avoided at all costs.

If you want to drink tea regularly as a matter of course, a good schedule to follow:

7:00–9:00am — Black tea including Chai Tea [with breakfast]

2:00–3:00pm — Oolong tea [can be an accompaniment to lunch]

5:00–8:00pm — White tea [with high tea or light supper]

9:30–11:30pm — Green tea [1 hour before going to bed]

The ranges are given for people’s sleep/lunch/work schedules — there is no hard and fast rule regarding the consumption of tea. Similarly, you can easily substitute the Oolong and White teas with Green tea (although I enjoy the variety of flavours and depth of different teas) in the afternoon or at supper time.

A common serving of tea with coffee is usually called a chai-latte. 

This is because the coffee with milk (you will never mix straight black coffee with straight tea) will “latte” (Italian for milk) the tea, which is usually a masala chai (quite famous in India).

A great tea to mix with coffee is the The Ambassador, one of our favourite masala chais from Calcutta, India.

There is a record of tea being used as a beverage in China since 2,000 B.C.E. Besides water, it is consumed more than any other drink around the world. The four main types of tea are black, green, white, and oolong.

All four varieties come from the Camellia sinensis plant. Herbal teas are not considered true tea because they do not come from the Camellia sinensis plant.

Oolong tea accounts for only 2 percent of tea consumption around the world. Although less popular, oolong tea still has a variety of benefits. Read on to find out more information about oolong tea and its associated health benefits.

What is oolong tea?

Oolong tea is commonly consumed in China and Taiwan. In Asian countries, drinking tea is a large part of the culture and social gatherings. Friends and business associates often meet over tea.

Although all true tea comes from the same plant, the differences occur in the harvesting and processing. Oolong tea is partially fermented, while black tea is fully fermented.

Tea can also differ in amounts and types of antioxidants. Green tea is high in a class of antioxidants known as catechins. Antioxidants in black tea are theaflavins and thearubigins. Oolong tea falls in the middle, regarding the antioxidant amounts.

Oolong tea and green tea contain similar amounts of caffeine, approximately 10-60 (mg) per 8-ounce cup. For comparison, coffee contains approximately 70 to 130 mg of caffeine per 8-ounce cup.

Unsweetened brewed tea is considered a zero-calorie beverage. It contains no fat, carbs, or protein.

Health benefits

There are a number of health benefits that are thought to derive from drinking oolong tea, as with other types of tea.

Heart disease

Researchers in China studied the relationship between drinking oolong tea and cholestrol levels, as high cholesterol levels can be associated with an increased risk for heart diseases. 

They found that people who drank at least 10 ounces of oolong tea per week had lower risks of having high total cholesterol, triglyceride, and LDL or "bad" cholesterol levels. The same was also true of people who drank similar amounts of green and black teas.

People who had been consuming oolong tea for the longest time had lower total cholesterol, triglyceride, and LDL cholesterol levels.

In another study, Japanese men and women were studied for the impact of consuming coffee, green tea, black tea, and oolong tea on their risk of heart disease. Researchers found that men who drank 1 or more cups of oolong tea per day had a lower risk of heart disease.

Weight loss

A study in mice showed that the animals receiving oolong tea extract while being fed a high fat, high sugar diet, gained less abdominal fat than mice on the same diet that did not receive the tea extract.

Green tea and black tea extracts also resulted in less abdominal fat gain. The mice that received the green tea extract also consumed fewer calories.

Cancer

Researchers in Taiwan examined the association between drinking tea and the risk of head and neck or throat cancer.

Each cup of oolong tea consumed per day equated to a 4 percent lower risk, but the result was not significant. Each cup of green tea consumed per day equated to a 6 percent lower risk for head and neck cancer, which was more significant.

Another study in Chinese women found that drinking green, black, or oolong tea was linked to a decreased risk of ovarian cancer.

However, according to the National Cancer Institute, there is not currently enough research to say for certain that drinking tea decreases cancer risk.

Diabetes

Some studies have shown that drinking 3 or more cups of tea per day is associated with a lower risk of type 2 diabetes.

However, studies specifically looking at oolong tea have had varied results.

In one study, healthy men drank almost 6 cups per day of oolong tea. At different times, they drank oolong tea that contained supplemental antioxidants, which were in the form of catechins or polyphenols. Each of the teas was consumed for 5 days. Researchers found that drinking oolong tea did not improve blood sugar or insulin levels.

Interestingly, one study found that working men who drank 2 or more cups of oolong tea per day had a higher risk of developing diabetes than men who consumed 1 cup of oolong tea per day or no oolong tea.

Dental health

Fluoride is an element that is often added to drinking water, toothpaste, and mouthwash to help prevent dental cavities.

Tea leaves naturally contain fluoride, so drinking oolong tea could help prevent cavities. Excess fluoride can be harmful, but drinking less than 1 liter of oolong tea per day is safe for most adults.

Other possible benefits:

While there is not enough current research to support the following benefits, drinking tea has also been associated with:

• healthier gut bacteria
• lower risk of Alzheimer's disease
• lower risk of Parkinson's disease
• natural defense from the sun's ultraviolet rays
• stronger bones

Studies that examined long-term consumption of oolong tea showed the greatest results. Although it is not a cure for any condition, drinking tea regularly appears to have numerous health benefits.

Risks and considerations

Although oolong tea contains less caffeine than coffee, people who are sensitive to caffeine should still limit their intake.

Tea can decrease the amount of iron absorbed from plant foods. Also, some researchers found that young children who drank tea were more likely to have lower iron levels.

It may, therefore, be better to drink tea outside of meals to limit its impact on iron absorption. When consumed together at meals, eating foods rich in vitamin C can increase the amount of iron absorbed from plant foods.

Takeaway

Tea is a healthy beverage that has been consumed by people around the world for centuries. Oolong tea is a lesser known variety that may also provide health benefits. However, from some of the research reviewed above, drinking green tea may offer the most health advantages.

Bottled tea contains smaller amounts of beneficial polyphenols and may have excessive amounts of added sugar. If buying bottled teas, it may be better to look for ones that are unsweetened or to brew tea at home and sweeten it with a small amount of honey.

Oolong tea should be steeped for as long as possible to increase flavonoids, and people can consume 2-3 cups per day.

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If you're looking for an authentic Oolong tea after reading about the benefits above, check out our very own limited edition, Darjeeling Oolong; The Everest Oolong –

https://www.countryhouse.in/collections/darjeeling-teas/products/the-everest-oolong-rare-darjeeling-oolong-tea

Earl Grey tea is one of the most popular teas worldwide and like most teas it has a variety of benefits. Some of them include:

1. Good for Your Teeth

Tea contains very high levels of catechin, an antioxidant that fights oral infections. Fluoride is also a natural component of Earl Grey tea, and it’s also found in tap water. Fluoride is good for your teeth because it protects them from cavities, as well as fighting decay. So if you’re not a fan of city water, Earl Grey can be another natural way to get your daily dose of fluoride.

2. Digestion

Earl Grey tea has been known to improve digestion. It aids in the digestive process and helps relieve painful indigestion, colic and nausea. It is also used to treat intestinal problems such as worms. Because it helps the digestive process, it can also help to keep you regular.

3. Fights Anxiety and Depression

The bergamot in Earl Grey tea has been known to have a calming effect on people, as well as to boost a person’s mood. This is due to bergamot’s natural aromatherapy qualities. In this way Earl Grey is a good natural solution for people suffering from depression, stress and anxiety.

4. Energy

It may not have as much as a kick as coffee, but it does contain enough caffeine to give you a nice little afternoon boost without keeping you up all night.

5. Cancer Prevention

Earl Grey contains high quantities of antioxidannts (like most teas), which help human bodies to fight off free radicals that cause diseases such as cancer. Therefore, drinking the tasty beverage can give you a greater chance of not developing such diseases.

6. Weight Loss

Unsurprisingly, one of the most popular effects of Earl Grey tea is weight loss. This is primarily due to its citrus extract. It’s because of this that many people believe that citrus fruits in general can induce weight loss. It’s thought that calories are either broken down into food for your muscles or released through the natural metabolic process. So instead of cream or sugar, try putting lemon in your future cups of tea instead.

7. Prevention of Heart Disease

Good news everyone! Apparently, drinking three cups of Earl Grey tea daily may help lower your risk for heart disease. A study published in 2012 in Preventative Medicine found that people who drank three cups of black tea daily dramatically lowered their blood triglyceride levels and increased the ‘good cholesterol’ HDL after three months. The participants also had increased levels of antioxidants, which, as we now know, fight against free radicals that damage your cells.

8. Stress Relief

Unlike the effects of coffee, Earl Grey tea relaxes and soothes the body almost instantly. It also has a stress relief effect whilst simultaneously providing the same clarity and focus as coffee. This makes it the perfect alternative for those who don’t want to get overly wired from coffee.

9. Cold Relief

The bergamot found within Earl Grey is said to improve the immune system as well as cure fevers. As such, it’s considered to be a natural cold remedy.

10. It Keeps You Hydrated

And no, not just because you take it with water.

Unlike the dehydrating properties of coffee, tea helps you stay hydrated and maintains the body’s fluid balance because of its high potassium content.

What is Oolong Tea?

Oolong is neither a black tea nor a green tea; it falls into its own category of tea. Yet an oolong may end up with more black tea characteristics or more green tea characteristics depending on the direction the tea master takes in the processing of the tea.

Oxidation: Black tea is allowed to fully oxidize during processing, giving the tea leaves their dark color and rich malty aroma they’re known for. Green tea is barely oxidized at all, so the leaves keep some of their original green leaf color and fresh-picked flavor. Oolong tea falls somewhere in between and is often described as a partially oxidized tea. But oxidation levels in oolong can vary from 8% to 80% depending on the production style of the tea master. Which is why the flavor profile of some oolongs may lean more toward a fresh green tea (less oxidized) and others toward a malty black tea (more oxidized).The biggest difference between oolong tea and black or green teas? Oxidation and shape.

Shape: Oolong teas are traditionally rolled, twisted or curled into tight balls or thin strands. These artisanal shaping techniques depend on the traditions of the tea master making the tea. Rolling is an important aspect of oolong processing that alters the appearance, color and aroma of the final tea leaves. Depending on how and when the leaves are rolled during processing, the tea master can subtly alter the entire direction of the tea’s final flavor.

Oolong tea origins

Oolong represents a true artisan mastership of tea processing. The appearance, shape and flavor of an oolong tea can vary wildly depending on the region where it’s grown and how it’s processed. The origins of oolong are claimed in both China and Taiwan and the tea is still highly revered in both countries today.

One story claims that the Chinese bestowed the name “wulong” or “black dragon” upon the big dark tea leaves, which were heavily oxidized and twisted into shapes that happened to resemble the mystical Chinese dragon. Another story tells a tale of a tea farmer named Wu Liang (later shortened to Wulong) who discovered the oolong style of tea by accident. The farmer was distracted after a long day of tea picking and upon returning to his withering tea leaves he discovered they had already started to oxidize. No matter which story you believe, it is true that the most famous Chinese oolongs are grown in high mountainous regions over rocky terrain and in cool weather. It is the unique geography and harsh environment that gives these oolongs the rich flavor they are famous for.

Taiwan’s most famous oolongs are traditionally less oxidized (10% to 40%) and therefore tend to be greener in color and lighter in flavor than Chinese oolongs. The styles of oolong produced across the country vary just as much as the styles of wine that come out of France. Some oolongs are rolled into small tight balls, while others are twisted into long leafy strands. Some grow in remote mist-covered mountains, while others thrive in temperate bamboo-forested foothills. Some are plucked in spring for a flowery herbaceous flavor, while others are picked in winter and roasted for a hearty woodsy flavor.

While the most famous oolongs originated in China and Taiwan, different styles of oolong are being made in other parts of the world today. India, Sri Lanka, Japan, Thailand and New Zealand are just a few of the countries producing some of the world’s oolong teas.

How oolong tea is made

To understand oolong, you really need to understand tea processing. All tea—black, green and oolong—starts out from the same Camellia sinensis tea plant. The difference in what ends up in your teacup depends on many factors, including the variety or cultivar of the tea plant, the terroir of the plant (the characteristics of the geography, climate and culture), and how the tea leaves are processed after they are picked.

WITHERING:

Fragile just-picked tea leaves are first intentionally bruised by tossing or shaking them. This is an important step to help initiate the oxidation process that will give oolong tea leaves their ultimate flavor. The leaves are then laid out to dry in the sun for several hours so they “wither” and loose some of their moisture content. Withering softens the tea leaves, making them flexible and supple so they won’t break during the important step of rolling and shaping the oolong tea.

COOLING:

The tea leaves need time to rest and cool down from the heat of the sun withering before the rest of the processing takes place. As they cool, they begin to wilt and flatten. As they start to change shape, they are ready to be rolled.

LIGHT ROLLING:

It’s the rolling process that helps the tea leaves develop their unique appearance and flavor profile. As the wilted leaves are lightly rolled, they are further bruised. Bruising breaks the cell walls of the leaves, releasing the enzymes and essential oils that will alter the flavor of the leaves. Rolling further exposes the chemical components of the tea leaves to oxygen and spurs on the oxidation process. Rolling also helps define the shape the tea leaves will take.

 

OXIDIZING:

Oxidation is a chemical reaction that alters the flavor of the tea leaves and helps the processed tea develop its ultimate appearance and color. How long the tea leaves are allowed to oxidize, or be exposed to oxygen, will determine the type of tea the leaf will become. Oolong teas vary in levels of oxidation, anywhere from 8% to 80%, and therefore vary in color and flavor depending on the goals of the tea producer.

ROASTING:

Once the tea leaves are oxidized to the desired level, heat is applied to halt the oxidation process and to start drying out the leaves. Roasting applies heat and also lends important flavor characteristics to the final oolong tea.

FINAL ROLLING:

A key characteristic of any oolong is its shape. This final rolling of the roasted and partially dried tea leaves defines the final appearance and flavor of the tea.

DRYING:

The shaped oolong tea leaves are then left to dry. It is important to completely reduce the moisture content in the tea leaves so they can be stored without spoiling.

HAND SORTING:

Once the tea leaves have fully dried, they are visually sorted into various groups of similar size and color to create different lots of like teas. Each lot of tea receives a different industry grade that rates how the tea visually looks depending on how much whole leaf, broken leaf or unopened tea buds end up in the lot.

Tasting oolong tea

Because oolong tea is oxidized at varying levels depending on the processing technique of the tea master, its flavor can range from light to full bodied, floral to grassy, and sweet to toasty. The color of the leaves and the hue of the brewed tea can also vary from green to golden to brown.

The differences between the types and flavors of oolong teas are often compared to the differences between fine wines. While all wine comes from a grape, it is the combination of the variety of the grape, how and where the grape was grown and the artisanal style of the wine maker that ultimately determines how the wine will taste in your glass. Even within one country’s wine industry, different flavor profiles can be found in different types of wine.

Speaking of fine wine, a wine sommelier (a trained wine professional) tasted Teatulia’s oolong tea and provided this description of the flavor profile:

"There is a nose of fresh pie-crust, egg shell, lemon and sake in here. This is a stunning cup. If vintage Domaine Huet, a white wine from the Loire made from a crazy grape called chenin blanc, were a tea, it would be this. Fascinating. Stunning. Wow."

Sounds a lot like a wine review, doesn’t it?

Given its origins, oolong tea is hugely popular in Asia. In fact, just as there are wine competitions in California, Italy or France, there are oolong competitions across Asia to honor the artisanship of oolong tea producers. Teas may be judged on everything from the shape and appearance of the dry and wet leaves to the color, aroma and taste of the brewed tea. Competition winners may win a “world’s best” title, prize money or the chance for their artisan tea to be picked up by worldwide distributors. But for many oolong producers, competition is a way to demonstrate their honor and passion for the life they’ve dedicated to the art of oolong tea.

Caffeine content in oolong tea

There are many factors that can determine caffeine levels of any beverage brewed from a caffeinated plant, including the variety of the plant, how the plant was processed and how the beverage was brewed. The caffeine content in an oolong tea generally falls somewhere between a black tea and a green tea. A lightly oxidized oolong may have lower caffeine levels (similar to a green tea) and a highly oxidized oolong may have higher caffeine levels (similar to a black tea). But this can vary depending on how the tea plant was cultivated and how the oolong tea was processed. It’s always best to ask your tea vendor about caffeine levels specific to the tea you’re purchasing if you are concerned about caffeine intake.

Buying and storing oolong tea

Storing an oolong tea properly will ensure that your tea will remain fresh as long as possible. It’s always a good idea to buy tea from a reputable company that can tell you when and how the tea was processed and packaged as well as provide storage tips to help prolong the life of the tea.

It is important to ask the tea vendor about the oxidation levels of your oolong tea. A more oxidized oolong tea will more shelf stable than a less oxidized one. Your oolong tea won’t really go “bad”, but it can get stale if it sits around too long. If stored properly in a cool dark place, in an opaque airtight container, away from light and moisture, and far from pantry items like coffee and spices that can leach flavor into the tea leaves, oolong teas can last anywhere from six months to two years before they should be used or replaced.

Preparing oolong tea

Because oolong teas vary wildly in their oxidation levels and processing techniques, many oolongs will have different ideal brewing temperatures and steeping times. While it’s best to ask your tea vendor for brewing instructions specific to the tea you purchased, here are a few general oolong tea brewing tips:

• Use fresh, pure, cold filtered water. Spring water is best.
• Because styles of oolongs vary so much, steeping temperature and time can vary as well. Generally, oolongs are steeped anywhere between 180 and 200 degrees for 60 seconds to 3 minutes.
• If you don’t have an electric kettle with temperature control, just remember that at sea level water simmers at 190 degrees and boils at 212 degrees. The boiling temperature drops about a degree for every 100 feet in altitude increase.
• Most oolong teas are designed to steep multiple times. Each steeping unfurls the rolled or twisted leaves just a little more, revealing even more layers of the flavor profile intended by the tea master who created the tea. It is not uncommon to get 3 to 5 infusions out of a high-quality oolong.
• Avoid over steeping your oolong tea. Many oolongs are designed to taste best with multiple short infusions. Taste your tea after the recommended steeping time and then decide if you’d like it to steep a little longer.
• If your oolong tea came with specific recommendations for brewing, use those. But using about 2 grams of loose leaf tea per 8 oz. cup of water is a safe bet.
• Cover your oolong tea while it steeps to keep all the heat in the steeping vessel.
• Tea producers spend a lot of time mastering the art of oolong tea. To best appreciate the handcrafted flavors of an oolong tea, try sipping it plain with no additives like milk or sugar.