The question that has always puzzled scientists is how well these antioxidants work when digested. These are potent antioxidants that neutralise the harmful effects of free radicals which, if left unmonitored, can create illness and disease. Oolong is naturally fortified with compounds known as catechins, also referred to as "EGCG" (epigallocatechin gallate). Green tea is undoubtedly good for your health but Oolong tea is considered the most healthy of all teas and is recommended to be drunk every day for the best health benefits. ![]() Oolong tea is not only renowned for its incredible taste, aroma and flavour profile, but also its many health benefits. Here at LUPICIA, as well as offering a wide range of pure Oolongs, we are renowned for our Unique Flavoured Oolong teas, including Momo (Peach), Muscat, Passionfruit and Mango flavoured Oolongs. Oolong tea is also available in tea bags, also from this website and the tea is of the exact same quality and can therefore similarly be infused multiple times. Some of the highest quality Oolongs can be infused up to 7 or 8 times, meaning when brewed in a medium tea pot, upwards of 15 or 20 small cups of tea can be poured from a single amount of Oolong. The true loose leaf form of Oolong only reveals itself after 2 or 3 infusions, when the twisted or rolled balls of dried tea leaves unfurl and fully open up. The resulting finished product, the dried twisted or rolled balls that is the most common form of oolong, allows for the oolong tea leaves to be infused multiple times. Once the tea leaves reach the desired colour, flavour and aroma, they are usually twisted or rolled and in the process the oxidation levels are locked in, and the tea leaves which now resemble small hardened balls, are left to fully dry out. ![]() After harvesting, the tea leaves are withered (or softened) by a process known as tumbling which effectively lightly bruises the surface of the tea leaves causing the tea cells to break down and in the process release enzymes as the leaves are exposed to the air and darken over time. The full body flavour and unique aroma result from a time honoured farming tradition which is effectively a controlled oxidation level process. Oolong spans a large range of tea leaf styles, flavours and resulting tea colours. Here at LUPICIA, we offer you a range of different Oolongs from both China and Taiwan, including some of the most high quality Taiwanese teas grown at high altitudes such as Dong Ding, Mt Ali and Four Seasons Ming Jian, some of which are naturally organic oolong teas. Whilst Fujian Oolongs such as Tikuanyin (Iron Goddess of Mercy) are well known and popular amongst mainland Chinese, it is Taiwanese Oolong that is by far the most famous and loved by tea connoisseurs all over the world. With its origins in the Wuyi mountains along the western border of Fujian province in China, Oolong today is still grown in Fujian province but also in Taiwan. ![]() Origins and Most Famous High Quality Varieties ![]() The oolong tea plant is grown by tea farmers in China and Taiwan, usually at high altitudes, which is why it is known as "high mountain oolong tea". A high quality tea that is very likely to impress you if you've never tried it, the taste and "mouthfeel" is really something special and unique. Whilst still related to and based upon the original camellia sinensis tea plant, Oolong tea is a whole different dimension of tea! Typically described as being somewhere between green tea and black tea, Oolong has a flavour, aroma and complexity all of its own.
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