Tie Guan Yin oolong tea 100g Bio-Flavo

Oolong Tie Guan Yin Tea 100g Bio-Flavo

Tie Guan Yin tea belongs to oolongs. It is being built in the Anxi county in Fujian province. Oolong teas are also called turquoise, blue, emerald, and in China referred to as "black dragon". They are obtained by subjecting larger, older leaves to withering and drying in the sun or mechanically (under controlled conditions). They are thus oxidized (oxidized). Then, in the past, the leaves were damaged by shaking in wicker baskets (woks), and today it is done in rolling machines. Further oxidation and water loss takes place here. Oolongs oxidize in the range of 20-90%. In the next stage, the oxidation is stopped by heating the leaves to a temperature of about 65 degrees, which leads to the deactivation of oxidative enzymes (polyphenol oxidase). Then the oolongs are shaped (rolled slightly or into tight balls) usually mechanically, although the high-class ones are sometimes hand-made. In the next step, the leaves are subjected to a higher temperature to get rid of the residual water, until only 3-5% is left. Sometimes the leaves are roasted at the end (but only some oolongs). Good oolongs can be brewed several times, slightly extending the length of the next brewing. Pour water at a temperature of 80-90 degrees C. Infusions are straw-colored to brownish. Less oxidized oolongs give light infusions, and those subjected to a longer oxidation process give darker (even brownish) infusions. The lighter oolongs are poured with colder water than the darker ones (more oxidized).

Tie Guan Yin (tieguanyin) with subsequent brewing brings out other aromas and flavors.

Oolong tea - nutrients and health effects

Oolong tea leaves contain many nutrients and biologically active compounds, although less than in green tea due to more advanced oxidation, which retards some of their amounts. However, we will find here a lot of purine alkaloids such as theine (a form of caffeine) or theobromine, which have a stimulating effect, increase the metabolic rate, improve concentration, reflexes, reduce drowsiness, and put you in a better mood. There is also a certain amount of amino acids, lipids, some vitamins such as C, A, E, K, and from the B group. There are also minerals such as potassium, calcium, magnesium, aluminum, manganese, iron, selenium and fluorine. But above all, numerous polyphenols are important, and most of them are life-giving catechins, which are strong antioxidants. And due to these substances, oolong tea prevents heart and circulatory system diseases, atherosclerosis, the development of glaucoma. In general, it can be said that tea rejuvenates or at least delays the aging process due to the content of numerous polyphenols. It also has diuretic properties, prevents tooth decay (fluorine content).

Polyphenols and their properties

Oolong tea polyphenols:

• Phenylcarboxylic acids, especially gallic acid, which has antioxidant properties

• Flavonols;

      - kaempferol with diastolic, anti-inflammatory, anti-allergic, anti-fungal properties

      - quercetin  with anti-inflammatory, anti-atherosclerotic, anti-thrombotic and anti-allergic properties

      - myricetin with anticancer and antiatherosclerotic properties

• Flavanols, i.e. catechins (epicatechins, epicatechin gallate, epigallocatechin gallate), which are much stronger antioxidants than vitamins C and E and act as above, but also antimutagenic, reduce LDL cholesterol, lower blood pressure, help fight obesity, prevent cardiovascular diseases, help fight diabetes, accelerate fat burning.

Use of oolong tea in the kitchen

Oolong tea is brewed at 80-90 °C. In the "Western" way (also invented by the Chinese) it is brewed for 3-5 minutes, and it is best to brew it two or three times. In the Far East, oolongs are first "waked up" by pouring boiling water over the leaves for a few seconds, which pours out after a few seconds. Then they brew for half a minute and use several brewing (4-8 times), each time extending the brewing by 10 seconds. But in the western method, only about 1g of herbs per 100 ml of water is used, and in the east they use as much as 3-5g of herbs. Less oxidized oolong teas are brewed for a shorter time and poured over with a cooler temperature, and darker ones with a higher temperature. The first infusion has stimulating and refreshing properties, while the next ones are calming and relaxing.