Oolong tea is a type of semi-fermented tea. It is made through the processes of withering, fixation, shaking, semi-fermenting, and drying,etc. It evolved from the tribute tea dragon group and phoenix group in the Song Dynasty. It was created around 1725, that is, during the Yongzheng period of the Qing Dynasty. Oolong tea is a unique type of tea, which is mostly produced in Fujian, Guangdong and Taiwan. Oolong tea is deeply loved by tea lovers. It has a sweet and fragrant aftertaste and is resistant to brewing. In addition, it also has certain effects on human health, such as refreshing, anti-fatigue, anti-aging, digestion, weight loss and so on.

However, although oolong tea is a good tea, if you drink it improperly, oolong tea will also become “poison”. So, what should we pay attention to when drinking oolong tea?

First, we cannot drink oolong tea on an empty stomach. When we drink oolong tea on an empty stomach, it will cause the tea properties to enter the lungs and make our body’s spleen and stomach cold, which is not good for our health.

Oolong tea is currently the most complicated tea with the most variable aroma. Shaking during processing plays a very critical role. Shaking is to make the tea leaves come alive again in the slumbering withering process, and the water is fully removed during the shaking process of the tea leaves and tea stalks. After many times of withering and turning green, the leaves of the tea leaves will appear in the unique state of oolong tea with green leaves and red edges. In this process, the aroma of tea has already emerged. In the subsequent production process, the special aroma of oolong tea will be more obvious.

Second, cold oolong tea cannot be drunk. Warm oolong tea can make us refreshed and anti-fatigue, but cooled oolong tea can cause side effects of stagnation of cold and phlegm in the human body.

Third, oolong tea cannot be brewed for a long time. As we all know, oolong tea is resistant to brewing, even after eight or nine times of brewing, there is still a fragrance. However, the tea polyphenols, lipids, etc. in the oolong tea brewed for a long time will be oxidized, and the vitamins in the tea leaves will be reduced, which greatly reduces the taste value of the tea soup.

In addition, we should also pay attention not to drink oolong tea that is too hot and overnight to avoid negative effects on human health.

Oolong tea is currently the most complicated tea with the most variable aroma. Oolong tea shaking during processing plays a very critical role. Oolong tea shaking process is to make the tea leaves come alive again in the slumbering withering process, and the water is fully removed during the shaking process of the tea leaves and tea stalks. After many times of withering and turning green, the leaves of the tea leaves will appear in the unique state of oolong tea with green leaves and red edges. In this process, the aroma of tea has already emerged. In the subsequent production process, the special aroma of oolong tea will be more obvious.