How to Make Wulong Tea
Wulong tea, also called oolong or wu-yi tea, is produced mainly in Taiwan and Fujian, China. It is a semi-oxidized tea. In the range of teas, wulong falls midway between green tea (which is not oxidized) and black tea (which is fully oxidized). Wulong tea is filled with enzymes that assist in the breakdown of food. The enzymes make it easier for the body to metabolize food, which is why wulong tea has earned popularity as a weight-loss aid. Does this Spark an idea?
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Instructions
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How to Make Wulong Tea
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This version of brewing wulong tea is called the "Gong Fu Cha" method; it is the traditional way Chinese have brewed wulong for centuries. Fill a pitcher and the individual tea cups with boiling water to purify the utensils. After letting the water sit for up to 1 minute, pour the water out.
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Fill the teapot one-quarter full with dry wulong tea leaves.
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Pour boiling water over the tea leaves, then immediately discard this water, using a strainer to catch the tea leaves. This is done to "awaken" the flavor of the tea leaves, which will then be good for another five to seven brews of tea.
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Fill the teapot with the wet leaves and boiling water and let the tea steep for 1 to 3 minutes.
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Pour the tea into the pitcher (if you are making the tea in bulk) or into the individual cups, and enjoy. Reduce or increase the steeping time if you want the tea weaker or stronger.
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Tips & Warnings
It is not necessary to pour the water off, but this will optimize the flavor of the tea in the first brew since the leaves will have already been primed. Brewing wulong tea with fresh spring, or bottled, water instead of tap water will also greatly improve the taste of the brew.
