Milk oolong tea is one of the most popular teas in the world. According to the Chinese classification, milk oolong belongs to the semi-fermented teas, and on this scale it ranks between green and black teas, or more precisely between yellow and red. Milk oolong is also called turquoise in China because of the color of the leaves, which have not oxidized enough after fermentation. Milk oolong is shrouded in numerous myths; one of them is that the tea bushes are watered with milk. But in real life everything is simpler. The new variety was developed in Taiwan in 1982 and it owes its milk-like flavor and aroma to the region where the tea plants grow and to the processing of the leaves themselves. Milk oolong tea contains a whole complex of useful minerals and antioxidants: vitamins B, C, E as well as iron, zinc, phosphorus and iodine. As for caffeine, milk oolong contains less of it than other teas. This makes it one of the safest teas for those who are not affected by this pick-me-up. Specialists also claim that oolong milk tea can aid in the breakdown of fats and consequently in weight loss, detoxification, and improvement of the skin’s condition.
5-7 grams of loose leaf tea
Step by step recipe
Boil 200 ml of water and let it cool for 5 minutes. This will bring it to the correct temperature for brewing oolong tea at 85°C.
Immerse the teapot in hot water. Stir in the tea and pour in a little water. After 10 seconds, drain this water. This is to allow the tea leaves to develop their flavor and aroma.
Pour water over the tea and infuse for 2-3 minutes. Pour into cups.
Per 100g: 0.30g proteins (0.38% of the daily requirement)
– 0.08 g fat (0.09%)
– carbohydrates 0.06g (0.04%)
– kcal 2.13 (0.12%)