About Wu-Long Tea

Overview

Wu-Long tea, also known as oolong tea, is brewed from the semi-oxidized leaf of the "camellia sinensis" (tea plant), and is known for its full flavor and therapeutic potential. Wu-long tea has existed as a staple of Eastern culture for centuries, and has recently made its way into Western homes. Both delicious and beneficial to the body, this ancient brew continues to gain favor as expressions of its virtue are spread throughout the world.

Process

All teas actually come from the same plant. The different varieties, whether green, black, Wu-Long or white, are developed through variations in the altitude and environment under which the plant is grown, or by altering the way that leaves are processed once gathered. Part of the tea cultivating process is oxidation. Oxidation is a process by which the leaves progressively darken, depending upon the rate at which the plant is allowed to dry after harvest. Wu-Long tea is a darker variety; oxidized more than green tea, but slightly less than black.

History

Wu-Long tea is an innovation of the Fukienese, citizens of the Fujian republic of China, who began cultivating the crop during the eighteenth century. Eastern literature claims that a Fujian man, Wu Liang, discovered how to make the tea by accident one afternoon, while dressing the carcass of a freshly killed deer. Word of Wu-Long tea's rich, full flavor rapidly spread throughout China, and the brew gained favor with its people. Fukienese explorers later found their way to the island of Taiwan, bringing with them unique methods of growing and refining the tea. From there, Wu-Long spread throughout the East, and drinkers shortly became aware of its medicinal value.

Benefits

Researchers in Singapore found that drinking black tea may significantly reduce the risk of developing Alzheimer's disease. A study conducted over 12 years, examining 63,257 at-risk Chinese men and women, showed a considerable negative correlation between drinking black tea and appearance of the disorder. These findings have opened a doorway into further research that hopes to uncover preventative measures for the future.

Significance

Researches at the Tokushima School of Medicine, Japan, found a marked increase in the metabolic rate of women who regularly consumed Wu-Long tea after meals. This discovery has made the beverage a favored choice of many weight management plans. While the act of drinking Wu-Long alone may not engender significant weight loss, volunteers who drank the tea burned over 10 percent more calories than those under control conditions.

Theories/Speculation

Polyphenol, and ingredient that gives wu-long tea its rich, bold flavor, has antioxidant properties that reduce the signs of aging, while promoting cardiovascular and respiratory health. Three polyphenols in Wu-Long have also been shown to inhibit the growth of cancer cells in laboratory conditions.