Discover The Power Of WuYi Oolong
Wu Long tea (more commonly known in the west as “oolong”) is perhaps the most exotic and possibly the most beneficial of all the teas produced from the Camellia Sinenis plant. Romantic legends abound as to its ancient origins, not least because “Wu Long”, translates literally from the Chinese as Black Dragon, allegedly because 
the leaves used for this type of tea are shaped like this mythical creature. More prosaically, it is claimed that the tea was named after a man named Wu Liang who devised the unique method by which oolong tea is prepared, and whose name was later corrupted to Wu Long.
But whatever the truth of all this, it is not disputed that oolong tea has been highly prized since the time of the Emperors, both on the grounds of the health benefits it provides and because of the unique and delicate flavours with which it is endowed. The term WuYi oolong describes a particularly prized variety; its name derived from the WuYi mountains where it is cultivated and prepared.
And it’s the method of preparation which is the key to WuYi oolong’s tremendous health-promoting power
The teas of the camellia sinensis plant may be roughly divided into green, white, black and oolong. The black teas long familiar in the West are produced by allowing the leaves fully to oxidise, giving them their characteristic dark brown or black colour. White teas, by contrast, are produced by steaming the fresh young leaves of the plant before they can oxidise at all. Green teas are produced by a similar process, but using older leaves. Oolong teas are in truth a hybrid produced by a deliberate, but only partial oxidation of the leaves. In this way much of the antioxidant power of green and white teas is preserved, whilst allowing the creation of a range of delicious flavours. Anything between 10 and 70% oxidation may be allowed, depending on the type and flavour of tea required.
So WuYi oolongs are known for their range of delicate and subtle flavours, often commanding premium prices as a result, Like green tea, oolongs are free of the bitterness and astringency produced by the oxidation (fermentation) process and characteristic of black teas. Oolong is also relatively low in caffeine and this combination of qualities has made it extremely popular as an aid to digestion and a soothing after-dinner drink. But the health promoting properties of this fabulous drink, now attracting great attention, are far more profound than this.
Click below to enjoy your risk-free trial of the power of WuYi oolong
Most importantly, the steaming of the leaves for WuYi oolong preserves much of the antioxidant power which is lost in the production of black tea. Antioxidants generally are known to be vitally important in protecting the body against free radical damage to cells, and the premature ageing and even degenerative diseases which may result. But the antioxidant polyphenols retained in green and oolong teas, notably Epigallocatechin Gallate (EGCG), have been credited with health benefits going far beyond this.
Research has shown EGCG to be a powerful fat-burner and for reasons not fully understood it is claimed by some that oolong teas may be even more effective than green in this respect. Like green tea, too, oolongs are superb boosters for the circulation, helping to break down the cholesterol and tri-glycerides (blood fats) which are common precursors of serious cardiovascular disease.
Both green and oolong teas have also been hailed as protectors against cancer, and while much research remains to be done, the idea makes sense. In many, though not all, cases, cancer is principally a disease of degeneration, the end product of years and decades of damage to cells. A diet rich in antioxidants can go along way towards reducing this damage, and consequently reducing the risk of disease. And there are few if any pleasanter ways of sourcing these than a regular daily intake of exquisitely flavoured WuYi oolong tea.
So click below to enjoy your risk-free trial of the power of WuYi oolong
(now blended with green and white teas for even more antioxidant power)
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