Slimming tea combines two seemingly opposite aspirations - the original love of Russians for "tea drinking" and no less primordial craving to become slimmer. There are legends about high-quality varieties of Chinese tea leaves among those losing weight: you can hear that fragrant oolongs and mysterious pu-erh tea literally flush fat out of the body, and a kettle of green tea can replace a whole lunch. There is some truth in these myths, but the tea reality turns out to be even more multifaceted and exciting.

Chinese tea for weight loss: so that your eyes don't run up

More than two thousand years of plantation cultivation in China, the main tea power in the world, have imprinted on the classification of raw materials for this, without exaggeration, a cult drink. To understand what kind of tea they are dealing with, connoisseurs take into account many subtleties - from the time of harvest to the physical integrity of the leaf.

Regardless of what you expect from tea - weight loss, pleasure or new taste sensations, any variety chinese tea, be it green, oolong, pu-erh, is made from the leaves of the plant Camellia sinénsis. Sometimes the striking and external and aromatic dissimilarity of different teas is determined by the peculiarities of the collection and processing of raw materials.

The basic and most understandable classification can be considered color, which reflects the division of tea varieties according to the degree of fermentation. It is achieved by special methods of manual production, including both simple drying and drying, smoking, pressing of tea leaves.

Chinese tradition divides tea into six groups:

• white (the minimum stage of processing, made from unblown tea buds, the taste is delicate, floral);

green (slightly fermented, collection of greenish color, taste with herbal note, saturated);

yellow (partially fermented, prized for the "mirage" taste that cannot be remembered);

turquoise (they are also oolongs, a complex method of variable fermentation is used in preparation, the taste is rich and multifaceted, combining freshness, sweetness and depth);

red (fermented, in the Russian tradition are recognized as the usual "black", with a characteristic red-brown color of the infusion and a strong thick aroma);

black (post-fermented teas, usually shu pu-erh tea, which are very dense infusion with an earthy nutty flavor, although there is also a tendency to isolate pu-erh tea as a separate special kind tea).

What are the benefits of slimming tea?

It is no coincidence that the Eastern sages turned tea into an object of worship and an obligatory part of the traditional Chinese diet: it retains both the power of the earth and the energy of human efforts. In chemical terms, these ephemeral indicators are quite specific: tea contains the most important fat- and water-soluble vitamins (including A, E, K, B vitamins, ascorbic and niacin) and a lot of minerals: manganese and fluorine (needed for bones and teeth), iron (necessary for blood formation), potassium (indispensable for heart health).

Properly prepared tea will enrich your body with phenolic compounds (including the famous tea catechins), essential oils, tannins in an easily digestible form. V scientific research recorded the preventive activity of Chinese tea in relation to cancer, diseases gastrointestinal tract, eyes, nervous system, degenerative brain disorders (Alzheimer's, Parkinson's).

And of course, the traditional slimness of the Chinese population haunts Europeans: the use of tea in the fight against overweight does not lose its relevance.

It is worth making a reservation right away: no Chinese tea can be recognized as universal. miraculous remedy to get rid of extra pounds! And if, in this capacity, an unknown plant raw material is offered, it is not possible to find out the grade and origin of which, “weight loss with chinese tea"Can be downright dangerous. Gullible losing weight, alas, often fall prey to cunning traders, under the guise of "rare tea with which you build in a week" offering toxic herbs with unpredictable side effects.

As a slimming tea with a proven reputation, the most popular "among the people" are green tea, oolong and pu-erh. For some reason, it is turquoise tea that has earned special trust - it is often sold, and signed: "oolong tea for weight loss." They are used in different ways: drinking food and believing that "pu-erh breaks down fat" (which, to put it mildly, is not true, as our experts will discuss below), considering a "more dietary" substitute for coffee (which is also not quite true: by the number calories and coffee, and teas without additives are approximately comparable, and there are more energy alkaloids in green tea than in freshly brewed coffee), ingenuously replacing food with tea (which is also not always acceptable).

The effect of oolong, pu-erh or green tea for weight loss is mainly based on the presence of three components in these (and, in fact, any other Chinese teas).

Caffeine (theine) in slimming tea

Caffeine, also known as theine, is the most common legal stimulant. You can discuss its harm or benefits for a long time, but the fact remains: caffeine stimulates thermogenesis, indirectly accelerating weight loss (if it is achieved through a balanced healthy diet and physical activity). In the course of thermogenesis, tissue oxidation is activated, as a result of which subcutaneous fat is destroyed, and part of the calories received from food is burned, instead of "settling" on the sides and hips. The percentage of fatty acids and glucose in the blood rises, we feel a surge of energy, vigor and for a while forget about hunger - this is how the effect of caffeine manifests itself. Caffeine (theine) in one form or another is found in tea of ​​any kind: in green it is the most, in post-fermented pu-erh - a small amount. If you want a moderate amount of caffeine from your slimming tea, go for oolong tea.

Amino acids and glutamine in slimming tea

Intricate methods of processing raw tea, different ways achieving oxidation of the tea leaf, change and enrich it protein composition... As a result, tea boasts a list of 17 amino acids, including the most valuable glutamine (glutamine), considered the "king of amino acids." In the human body, it is from glutamine that GABA (gamma-aminobutyric acid) is synthesized, which reduces the level of anxiety and, accordingly, helps with "stress overeating". Glutamine preparations are successfully used in clinical practice in the treatment of alcoholism and bulimia, pacifying and helping to cope with obsessive addictions, in addition, this substance improves the integrity of muscle tissue and helps internal organs to better excrete fat-processed products.

Pectin in slimming tea

Pectin is well known to lovers of the apple diet and natural marshmallow- in nature it is a gelling substance, a complex saccharide with a long carbohydrate chain. With its ability to retain water, this type of fiber is prized in weight loss for its "ability" to give the stomach a blissful feeling of satiety. In addition, being a "long carbohydrate" pectin is absorbed extremely slowly, on the one hand, providing a uniform increase in blood glucose levels and relieving attacks of insulin hunger, on the other hand, it has a beneficial effect on the stomach and intestines, enveloping them and stimulating healthy peristalsis. Also, pectin is indispensable when it is necessary to balance the level and composition of cholesterol. Pu-erh tea, used as a slimming tea, provides some effect mainly due to its pectin content. The denser and more oily unbrewed pu-erh looks, the richer it is in valuable fiber.

Slimming tea: a word to connoisseurs

“Correctly brewed tea speeds up metabolism - the substances contained in the infusion promote vasodilation, and thanks to tea theine, the synthesis of endorphins is enhanced, which also stimulates metabolism. There is evidence that some types of tea, for example, young sheng pu-erh tea, are capable of insignificantly, but nevertheless, accelerate lipid metabolism, and varieties from among the "old" sheng pu-erh tea and liu pao contribute to the normalization of intestinal microflora due to the content of enzyme-like substances that inhibit pathogenic bacteria. This can be a good help for those who follow the figure, but for losing weight only tea, to put it mildly, is not enough, ”said tea master Maria Sotnikova to Woman ru.

A colleague, organizer of tea tastings Varvara Lyubovnaya agrees with her: “Tea by itself will not replace either the gym or a competent diet. But, in addition to metabolic "bonuses", it may well form certain taste preferences and help in the fight against sugar cravings. So, for example, instead of a candy snack, you can drink teas with a rich, changeable taste, for example, te guanyin or dan tsun varieties, and for dessert after dinner, after a pause, it is pleasant to treat yourself to a fragrant li zhi (collection is prepared from the leaves of a bush that has grown on the soil covered with a scattering of exotic lychee fruits - editor's note) ”.

Experts remind that those who decide to use tea as a weight loss aid should choose right time for tea parties. Drinking tea immediately after a meal is not recommended, you should not start with the tea ceremony and on an empty stomach. That's why the greatest benefit Chinese tea will bring you at a time when the body no longer feels obvious fullness from a recent afternoon snack, but does not yet give demanding hunger signals.

Shu pu-erh is the only tea with an alkaline reaction. This means that only it can be consumed on an empty stomach, without fear of irritation of the mucous membrane. However, even having received this knowledge, it will be safer to obtain the approval of the attending physician before replacing the meal with tea for weight loss.

Being a drink with a caloric content tending to zero, the warm, aromatic infusion nevertheless induces a feeling of fullness due to the fact that it comfortably fills the stomach. And this is also why tea is considered a useful product for losing weight: having drunk Chinese tea half an hour before lunch, you naturally eat less and, thanks to the received vitamin and enzyme charge, prepare the digestive tract for better assimilation of the upcoming food.

In addition, according to experts, some varieties of Chinese tea, which have a good saturating ability due to the high content of pectins (old pu-erh tea, oolong da hong pao), can themselves become an evening “meal”, replacing a hearty dinner or a late snack. In this capacity, however, it is not recommended to use green teas and "young" sheng pu-erhs - because of their pronounced tonic effect, they can disrupt plans for a night's rest.

How to brew Chinese tea: for weight loss and more

In the Russian tradition of tea drinking, re-brewing or brewing a tea leaf with a lot of water is considered a sign of prudence rather than gourmand. In the old days, tea was not only expensive, but also a rare commodity, so they tried to "squeeze" the maximum out of it, "pickling" for a long time for the fortress or drinking from a samovar, which allows you to get a large number of infusion at a minimum consumption of brewing. Until now, in many homes, tea is "drunk" to barely colored water, generously diluted with boiling water and compensating for the acute lack of taste and aroma with sugar or jam.

If you decide to discover the magical world of tea for weight loss or the development of gastronomic sensations, it is important to understand: Chinese teas, be it oolong, pu-erh or other varieties, require a different treatment, which may seem incomprehensible and troublesome at first. At correct brewing the fermented tea leaf gradually reveals its aroma, flavor and medicinal properties, including those useful for losing weight. If it is wrong, they stop, completely without having time to appear. Varietal tea is brewed several times, but not at all out of economy, but in order for the fragrant collection to be able to fully manifest all its talents. And at the same time, special techniques are used, which are quite easy to master (at least at the initial level).

According to the organizer of tea tastings Varvara Lyubovnaya, The best way brewing high-quality Chinese tea - a spill, in which the proportion "a lot of dry leaves - little water" is used (focus on 1 gram of tea per 30 ml of water). “Traditionally, in Russian, a leaf is poured with boiling water and left in this form in a teapot. Not only does it start to taste bitter very quickly, there is information that with this method of brewing carcinogens appear in the infusion, ”warns Varvara.

When spilled (when the leaf is filled with water, and the infusion is almost immediately poured into a special container - chahai), the tea comes into contact with the liquid for just a few seconds, but manages to give off useful substances and aroma, "revived" by water of the correct temperature, and not bitterness and acid, because bitter and “tanning” tannins and alkaloids in the first infusions need at least a minute to be released. As the spill proceeds, the concentration of these substances gradually decreases, so a properly spilled tea can be infused for some time without fear of spoiling the taste.

The sophisticated Chinese determine the correct temperature for brewing tea by many signs. For example, oolong tea, popular as a tea for weight loss, can be prepared when a sound called "the sound of the wind in the pines" began to emanate from the heating kettle: in the dry language of numbers, this poetic image will correspond to about 80-95 C. Today, many models of electric kettles equipped with an indicator that makes it possible to accurately determine the temperature of the water without listening. To preserve the benefits of white and yellow teas chinese tradition recommends brewing temperature 70-80 C, for green ones - 75-85 C, for reds - 80-90 C, for green pu-erhs - 80-100 C, and for black pu-erhs - 90-100 C.

All utensils used for making tea must be preheated, it is also important to remember that the first spill is not drunk: it is considered "technical", pre-washing the sheet.

"Hold in water the right temperature you can pour the fifth or sixth, and even then a couple of minutes will be enough for the tea to "play" again. There are teas that can be left in water from about the twentieth strait, ”the tasting host shares her secret.

Slimming tea turns into a tea craze

Titester (from the English words tea tester - one who tastes tea) is a relatively new, but gaining in demand profession, similar in functions to a wine sommelier or a coffee barista. Of course, if you started to get carried away with Chinese tea for weight loss and just do not mind learning how to get the maximum benefit from a quality leaf, it is not at all necessary to dive into the depths of highly specialized knowledge. However, it doesn't hurt to be aware of the basic tools to help you brew tea properly. The purpose of objects like a teapot, bowls, sieves is obvious, but for making a useful infusion, devices are also used, the names of which have not yet migrated into Russian.

Gaiwan- a hybrid of a teapot and a teapot, a simple vessel with a lid, used for quick brewing tea. Especially suitable for the preparation of low-fermented teas.

Gongfu- originally this is the name of the most complex and complete tea ceremony of gongfu-cha, and now a special teapot is known under the name of gongfu, a popular item for office tea (all department can drink tea for weight loss!): With the help of a special button it filters out the finished infusion, preventing unwanted prolonged contact of the leaf with water and reducing the amount of utensils required for making tea.

Han glass, he is a tea flask - another device for those who intend to drink tea for weight loss or pleasure, without leaving the workplace. Functionally combines a teapot, chahai and even chaban, allowing you to neatly, cleanly and according to the rules prepare a small amount (the standard volume of the flask is 150 ml) of tea. It consists of a tall glass beaker with a lid and a perforated cylinder placed inside it. The dry leaf is poured into a cylinder, filled with water, then removed and placed on the lid, and the infusion is poured from a glass beaker.

Chaban- a wooden tea board to help collect the drained water in the inner trays and make the entire brewing process more compact and aesthetically pleasing. At long-term use the shepherd is saturated with the aromas of tea, turning into a valuable object marked by history. Can serve as a convenient transport case for travel tea sets.

Chahai- translated from Chinese "sea of ​​tea". This name was given to the dishes into which the infusion is poured from a teapot or gaiwan before entering the bowls. Chahai resembles a milkman from a tea set, but differs in a more rounded shape - it is believed that it helps to "even out" the taste of tea, making sure that all participants in the tea party get an infusion of the same quality. Therefore, another name for this dish is "the cup of justice", guandaobey.

Chahe- a porcelain plate resembling a palm folded in a ladle; dry tea is poured into it to "get acquainted" with its appearance and smell before preparation.

The tea ceremony with all its nuances can be an interesting trick if you are using tea for weight loss: the intricate dishes and sequence of actions occupy your hands and head and perfectly distract attention from the treacherous idea of ​​a deliberately harmful snack.

High-quality tea, unique in taste and useful properties, produced in the city of Puer in the Chinese province of Yunnan.

This tea differs from other teas by a special specific production technology, the peculiarity is that Pu-erh tea does not deteriorate over time, but becomes better, the taste becomes softer and more refined, and this gives it value. This tea is even specially collected, such aged pu-erh tea is not inferior in price good wines... This tea contains a small amount of caffeine, but invigorates better than coffee. Regular consumption of puerh is good for health and helps the body to function properly. It is believed that this tea has a rejuvenating effect, it is often called the tea of ​​youth. There are two types of pu-erh tea: sheng (raw) and shu (ready-made).

The tea, which the Europeans call black, is red in China, and indeed black tea is considered to be post-fermented pu-erh tea. Unlike many teas, which undergo oxidation (a purely chemical reaction, the duration of which determines the type and properties of ready-made tea, from less oxidized green tea, and highly oxidized black (red) tea. Pu-erh undergoes special fermentation (the process of juice fermentation in tea leaves with the help of special bacteria). This process is also called aging. "

Useful properties of pu-erh tea

All the information about the benefits of this tea is unlikely to fit into this article. In addition to increasing efficiency, this tea has a beneficial effect on digestion and promotes metabolism, breaks down fat and promotes the digestion of fatty foods, removes toxic substances, thereby reducing the load on the liver. The skin looks healthy and fresh. Pu-erh tea lowers the risk cancerous tumors, lowers the amount of cholesterol in the blood. Recommended as a slimming tea when consumed regularly. There are even many Pu-erh diets and this tea is used as an important addition to the main diet. Studies have shown that those who were overweight lost 5 to 13 kg in the first 3 months constant use pu-erh. Interesting results were obtained by researchers from Kunming University (China) - their results showed that eating puerh several times a day throughout the month can reduce blood cholesterol levels by 30-60% - which, in principle, is equivalent to taking special medical supplies that lower cholesterol levels. And this is just tea - a pleasant and natural drink. Such results were also obtained in France. Despite the rather low caffeine content, Puerh is invigorating and softer than coffee, so this tea is an excellent morning drink. Pu-erh tea can also be consumed if you have to drive for a long time, but you should not drink this tea before bed or on an empty stomach. Puerh should be drunk in the morning and during the day, then only good health and good mood will always accompany you!

Shu puer

Shu (ready-made) pu-erh- This is one of two types of pu-erh, which is made using a technology that was created in the 1970s. Previously, raw pu-erh was ripened and fermented for consumption during long-term transportation of tea over land or water in the form of pre-aging. And with the growth of consumption and the increase in the speed of delivery of such tea to the consumer, it was necessary in some way to speed up the process of preparing ready-to-drink pu-erh tea. Then a technology was developed that helped speed up the fermentation of this tea. The tea leaf was piled in special rooms in heaps, specially sprayed with water, covered, artificially increased the temperature and periodically stirred. This approach can significantly speed up fermentation, with the result that shu pu-erh tea is often marketed fully fermented within a year after harvest. And sheng pu-erh, to achieve about the same level of fermentation, it takes 20-30 years of natural aging.

However, nevertheless, in pu-erh, the quality also changes over time, if they are stored correctly, they only improve their taste qualities: the bitterness goes away, the smell goes away, which appears during the fermentation process. When dry, this type of tea ranges in color from brown with gold veins to black. When brewing pu-erh tea, an amber or dark brown tea infusion is obtained. Even in young, but high-quality pu-erh, one can already clearly feel the emerging soft taste mature tea, nutty or earthy aroma with notes of wood and chocolate.

The production of high-quality shu pu-erh requires very high professionalism, as well as a lot of experience, since low-quality raw materials or improperly stopped fermentation can turn tea into raw materials with a very mediocre aroma, taste and weak action. The same rules apply to storing pu-erh: poor air access or, on the contrary, storing it in a draft, improper (high / low) humidity, proximity to different sources of strong odor - these factors can completely destroy all the excellent advantages of such tea.

Shen pu-erh

Shen (raw) pu-erh- tea produced according to Chinese technology tea, which gradually not only begins to lose its bitterness and smell during storage, but also constantly continues to ferment, changing and discovering new and unknown facets of its taste and aroma. Actually, the term "green" it is called only at a young age, and then, over the years of aging, it darkens more and more, and after a few decades it will acquire a dark brown color, as it should be for most shu pu'er. When the required degree of fermentation of shu pu-erh is reached, sheng pu-erh already turns out to be much richer in taste, even more, this kind of tea becomes simply unique. Indeed, in addition to the combination of various factors involved in the production process (the crop itself, its processing and pressing), the conditions for storing pu-erh are also added here, which also very strongly affect the quality of tea. Another of the values ​​of sheng pu-erh is the ability to independently control the degree of its fermentation. That is, the same tea can be tasted for decades and every time ready tea will be different in its taste. In conclusion, we can say that such tea as shen pu-erh tea is the most valuable traditional chinese product tea industry, quality and special properties which is due to its rather high price.

Cooking pu-erh

Since pu-erh has a very strong smell and rich color, it is not recommended to brew it in a clay teapot. Clay absorbs all odors, and any other tea brewed in the same teapot will look like pu-erh tea. The rich color of this tea will look beautiful in glass or porcelain dishes... Quality pu-erh tea can be brewed many times, so it is advisable to use a small teapot (100-200 ml) and small bowls. The purifying effect of pu-erh is possible only when it is drunk without sugar and other sweets. A small amount of dried fruit or dark chocolate is fine.

Use a knife to separate a piece of 2-3 cm2 from the Puerh tile. The exact dosage cannot be recommended, since the strength of the pu-erh depends on many factors. To "revitalize" and cleanse your tea, place it in cold water while the kettle is heating. You can also pour tea hot water, and immediately pour it out. Water for making pu-erh should be soft, with a temperature of 90-95 C. Boiled water will spoil the taste quality tea... The first infusion of pu-erh should be quite long (from 10 to 30 seconds), the next 2-3 infusions give a rich infusion in a very short time, with the fourth and subsequent infusions, the time should be increased.

Cooking - old way preparation of pressed teas. The most effective way is to boil pu-erh in a glass teapot, when you can observe the stages of heating the water and the behavior of tea leaves. When brewing tea, it is very important not to miss the stage of "crab's eyes" - small bubbles rising from the bottom of the teapot. At this stage, scoop out 1-2 cups of water from the kettle and pour it back in the "noise in the pines" stage - the thuds that precede the boil. Thus, the water rejuvenates and prepares for tea. Pre-soaked in cold water Pu-erh is added to the water until it boils. At the first stage of boiling ("pearl threads"), the kettle is removed from the heat and infused for 30-60 seconds. Cooking pu-erh requires experience, since with an excessive time of infusion, pu-erh becomes cloudy, bitter and tasteless, and with insufficient infusion, it becomes weak and watery. Another disadvantage of this method is that it is not economical. The brewed tea cannot be re-brewed.

Oolong tea will help keep your figure

This tea, unique in its taste and composition, is also called "turquoise" or as they say in Europe - "" or "". In Russian it is translated as "Black Dragon". This type of tea is a panacea for many diseases. But most importantly, Oolong tea can rid you of extra pounds and rejuvenate your body.

Oolongs are moderately fermented and also include yellow varieties and red teas. Fresh tea leaves languish in the scorching sun for 10 hours, and as a result of this treatment, the tea leaves dry out at the edges, and the core remains practically intact, because of this feature, this type of tea has some unusual properties: even after the seventh brewing, tea retains its aroma and taste. Oolong tea is harvested four times a year and each harvest is special.

About the benefits of Oolong

In general, Oolongs have a beneficial effect on our body. Just one cup aromatic drink will relieve you of stomach cramps, headaches, a consequence of sunstroke, in addition, it will invigorate and calm you.

If you drink more than 5 cups of the drink a day, then the chances of earning atherosclerosis are noticeably reduced, since this tea thinns all fat deposits on the walls of blood vessels. And the combination of polyphenols, which are part of turquoise tea, remove fats from the body. Therefore, Oolong is often used for weight loss.

It is also rich in manganese, which helps the body absorb vitamin C, especially the one found in turquoise tea. In turn, vitamin C strengthens the immune system. In addition, Oolong contains B1, B3, B12, D, E, K, phosphorus, selenium, iron. All these components will strengthen the walls of blood vessels, get rid of wrinkles and rejuvenate the skin.

How to Brew Oolong Tea

Today we know about the existence of more than one hundred varieties of Oolong tea, and each of them has its own taste and aroma. And the unusual Chinese ceremony Gongfu-Cha helps to reveal them. Preheat the kettle and pour the tea leaves into it and brew it with a little hot water. Drain the first water and warm it with a chahai - a pouring kettle. After the second pouring of hot water, you can drink oolong tea.

An important role in this Chinese ceremony is played by small bowls - flattened and cylindrical, which are used to get acquainted with the "flavor". Oolong tea served through this ceremony will replace one aromatherapy session that will ease your cold, thus warming your frontal and sinuses. Turquoise tea will boost your bloodstream and soothe severe headaches.

Oolong tea also has a psychological effect: if you are upset and agitated, and knowing this Oolong ceremony will calm you down, tune in to a positive mood and find harmony.

Oolong classification

Oolongs are classified according to the place of cultivation and collection of tea leaves into Taiwanese and Chinese.

They are also classified according to the recipe formed as a result of climatic conditions, soil and traditions, and they are subdivided into Taiwan, Guangdong, South Fuji and North Fuji.

Since tea leaves are influenced by a wide variety of factors - from the place and conditions of their growth to the time of collection, it is quite obvious that the taste of oolong from different places is more or less different from each other. Taiwanese oolongs, for example, have a brighter and more pungent flavor. South and North Fuji are distinguished by their softness and unobtrusive aroma.

The last classification of oolongs - according to the time of collection of leaves - spring collection, summer and autumn. Spring teas are the most fragrant and expensive, but their disadvantage is that they are stored for up to six months, and then lose the brightness of aroma and taste. Summer and autumn oolongs are stored much longer, but the bouquet of aromas in them is devoid of spring shades.

Oolong benefits

Oolong tea contains more than four hundred types of various elements and compounds useful for humans.
It contains the entire group of vitamins B, as well as C, E, D, K. Trace elements - phosphorus, calcium, iodine, selenium, magnesium, iron, manganese, zinc, caffeine and polyphenol compounds.
Consuming oolong tea systematically strengthens immune system person. Helps prevent cancer.
Strengthens blood vessels, thereby preventing blood clots and problems with the vascular system.
Regular consumption of oolong tea normalizes metabolism.
Accelerating the regeneration and rejuvenation of skin cells, which improves its condition, slows down its aging, reduces the number of wrinkles and prevents their appearance.
Oolong tea is considered a natural natural weight loss aid. Thanks to polyphenol compounds that break down and promote effective and rapid removal of fat from the body. Thus, eating oolong helps to regulate weight and improve your figure.

Is green tea a panacea or a poison?

About ten years ago, out of nowhere, a general fashion in Russia emerged and instantly became. Him with great pleasure painted and glamorous young ladies order in restaurants and desperate housewives who are losing weight are brewing at home. Why has this undeservedly forgotten drink become so popular, according to experts. And now, a little history: the legend says that some 5,000 years ago, unknown leaves of a plant, purely accidentally picked off by the wind, fell into a cauldron of hot water, which was intended for a Chinese emperor named Shen Nung. Unrepeatable aroma This drink deservedly attracted the attention of the retinue and of course the most regal person, and the taste did not leave them indifferent in the end. In addition, tea gave courage to the ruler, and thanks to the tea the porters began their journey ahead of schedule.

To Russia, the path of green tea ran along a long way through Mongolia. In 1689, the first agreement was already signed between Russian Empire and China, and the supply of outlandish tea has now become regular. But, subsequently, green tea was ousted from the market by its black counterpart. And only quite recently, we again all appreciated the positive bonuses that green tea gives us. Which ones exactly do you ask? Let's look at it in order.

Bigger is better

Now many girls, having learned about the positive and healing properties green tea, they just start to get too carried away with it and drink it just in liters. This is especially true for office workers who have a sedentary lifestyle and are trying to heal their bodies with the help of affordable and healthy tea. However, in fact, this harmless drink also has its own strictly defined healthy norm.

An overdose of tea causes problems such as sleep, heart palpitations, but polyphenols, gradually accumulating in the body, can cause poisoning and lead to liver problems.

Doctors do not yet have a relative norm for tea consumption, as well as disagreements: in order for tea to really have a healing effect, it must be drunk about at least five tea cups per day.

Fat burning properties of tea

Green tea is more effective than all weight loss diets.

The main thing for which girls adore green tea today is its kind of "slimming" effect. However, one can agree that many of those who expected to instantly lose weight by consuming large quantities of green tea remain disappointed. They still fail, however, to lose a hated couple of kilograms, and it is they who then say that the fat burning properties of green tea is a myth.

On average, according to statistics, green tea per day can help burn about 78 calories per day, provided that a person does not overeat and does not have metabolic disorders. Why, then, can green tea help not everyone lose weight? Everything is quite simple here: in order for green tea to effectively help burn fat, you need to know one little secret: green tea milk and sugar, can completely negate its fat-burning effect, while inhibiting metabolic processes in your body.

Also, certain subtleties are accepted when brewing the tea itself: the leaves in the teapot should not be "crowded", but it is recommended to brew tea, depending on the variety, with water at a temperature that strictly fluctuates from the variety in the range from 60C to 90C degrees. At the same time, the very time of brewing tea necessarily determines its effect: with prolonged brewing of tea, a larger amount of polyphenols begins to be released, which contribute to the most rapid breakdown of fats (if tea is usually drunk after heavy and fatty foods). If the tea was infused for a short time, then a larger amount of caffeine contained in the tea leaf is released, which increases the surge of vivacity. It is customary to drink tea a few minutes before meals or during meals. But really, its use after eating definitely no longer has any beneficial effect for the body.

Green tea can extend life by up to five years.

Today, only the lazy layman is not aware that green tea extract can be rich in a large amount of natural antioxidants that protect the human body from harmful influence the environment and free radicals. Which, as scientists have long proven, are the main cause of aging, cancerous tumors, many heart attacks and the nature of thrombosis.

Green tea significantly reduces excess cholesterol in the blood and contributes to a decrease in the likelihood and occurrence of some forms of cancer. It helps to neutralize the fragility of blood vessels and the activity of thyroid problems, lowering blood sugar levels, normalizing blood pressure, helping to prevent arthritis and even, as recent data have shown, protect the body from harmful harsh radiation.

But all these properties of tea can be effective, only on one condition that you drink about three cups of green tea a day for at least three years. Of course, this should be done without interruption.

Apply both internally and externally.

It is in green tea in huge amount contains vitamin C so necessary for the body, and, moreover, several times more than in the juice of the lemon itself, vitamins from the P, B, K, PP groups, trace elements iodine, fluorine and zinc. Fluoride compounds, which are included in green tea, protect your teeth from caries, and when gargling with green tea, the process of inhibition in the development of various acute respiratory infections and influenza occurs.

But what is most surprising, all the beneficial properties of green tea can be used not only for ingestion, but also for external use. Many pharmaceutical companies making a variety of cosmetics are taking advantage of these antioxidant properties of green tea. Green tea extract is widely used to create a spectrum of various regenerating, moisturizing, rejuvenating and sunscreen lines cosmetics for skin care. But natural masks based on green tea can be easily prepared even at home. And, depending on your skin type and the desired effect, you can add various additives like milk, oatmeal or sour cream.

No products found

Immersion in the wondrous world of Chinese oolongs. From origin to tasting.

Someone calls it "narcotic" tea, there are those who consider oolong tea to be a variety of green varieties. Dispelling myths about the unusual, the unique and the most fragrant chinese tea, which has such a melodic name - oolong.

The key concept is fermentation. Oolongs are medium fermented varieties. Average degree fermentation: 20-50%, depending on the specific type. Conventionally speaking, they occupy an intermediate position between green and red (in European black) teas. While retaining the fresh floral scent of greens, they acquire a deeper and richer flavor characteristic of darker varieties.

An infinite number of names

This tea has various names. The most popular name is oolong tea, oolong tea. In Chinese: 烏龍. ... Another is qing cha or turquoise tea. There is also a poetic one - "Black Dragon", which personifies the ability of leaves to change color when brewed.

The name "oolong" migrated to us from England: due to the specific pronunciation, it sounds like that in English. Sometimes there are erroneous names: oolong, oolong, which are the result of an incorrect English pronunciation of the Chinese pinyin "wū long".

How can it be without myths?

There is hardly any tea in China whose origins are not shrouded in romantic legend. They love it in the Celestial Empire. There are at least a dozen legendary legends about the origin of oolong as a variety of Chinese varieties.

According to one of them, this tea was found by a traveler named Sulong, in the province of Anxi. His name served as a prototype for the name of the varieties of this group.

Another legend begins its story from the distant XX century, when one of the emperors of the Song dynasty ruled. By order of the court, a huge garden of camellia shrubs of the Dragon and Phoenix varieties was planted in Fujian. The leaves born by them were used for the production of pressed tea. In the future, during the Ming Dynasty, its popularity fell sharply, which served as a prerequisite for the cultivation of a new variety of "Black Dragon Tea" with twisted leaves. You probably already guessed that these were the first oolongs.

It is impossible not to mention the legend of the hunter with the nickname Black Dragon. Once, while hunting, he collected leaves from the bushes, and while chasing a deer, they crumpled and turned into tea. Its aroma was delicious and unique.

Historical facts

Now a portion of the truth, confirmed by historical sources.

The first mentions of Oolongs date back to the Ming Dynasty. The raw material for them was the leaves of the Wuyishan shrubs that grew in the northwestern part of Fujian. From there, the technology migrated to Guangdong Province and Anxi County.

It is known that at the beginning of the 17th century, Chinese oolong tea was imported to Europe. He so quickly won the love of noble ladies that many people still consider oolongs " women's tea". After King Charles II married a Portuguese princess, tea was imported to the UK. The queen adored oolongs and could not live a day without drinking a hot cup.

On the island of Taiwan, it began to be produced only in the 19th century. In just a few decades, the new tea brand "Dodd & Co" reached the peak of its popularity: its products began to enjoy huge demand both in the Middle Kingdom and abroad: in the USA and England.

The uniqueness of turquoise tea

Before going into details and describing the features of production, organoleptic characteristics and properties of oolong tea, let us immediately note why this tea is unique.

5 key features:

1. Oolong tea is the most aromatic type of Chinese tea. Everyone will agree with this. No wonder the varieties of this group are favorites of tea ceremonies, in which the variety of shades and notes is appreciated.
2. They are the only tea group participating in the Gong Fu Cha ceremony. Tea mastery is not just tea drinking, but a whole ritual filled with special energy and love for Tea.
3. Multiple brewing. Oolongs, especially light oolongs, withstand 8-15 straits. This is an impressive figure.
4. In China, it is customary to divide oolongs into mainland and island ones (Taiwan). Indeed, they differ significantly in taste and aroma, properties and effects on the body.
5. Twisting - mandatory step production. The degree of twisting is determined by a specific grade, but this stage is always present.

Oolong tea is not green tea!

Many people mistakenly classify oolongs as green varieties. The fact is that some representatives (for example, Tie Guan Yin, Alishan, Milk oolong) give the green color of the infusion, and the effect resembles green varieties. In fact, green tea is a completely different group, represented by varieties of less fermentation, with a different production technology and properties.

Distinguishing oolong tea from green tea is easy: pay attention to the shape of the leaf. In green varieties, the leaf is whole, in oolongs it is crumpled, often in the form of balls or twisted spirals.

Where does oolong tea grow?

In a nutshell, we figured out what oolong tea is and what makes it unique. Now about the places of growth.

The raw materials for tea are leaves from shrubs that grow in 3 regions: in Fujian (north and south of the province), Guangdong and Taiwan. In the southern part of Fujian and on the island, light varieties are produced, and in the north of Fujian and in Guangdong, dark varieties, with a fermentation of 50% or more.

Collection and production technology

The leaves are harvested by hand. The collection time is determined by the recipe. As a rule, spring varieties are more aromatic, but less deep in taste. Autumn - on the contrary. For the production of highly fermented (dark) oolongs, mature, fleshy leaves are used; for low-fermented (light) raw materials are younger. But there are also exceptions.

The general production scheme is as follows:

1. Drying in the open air. The crop is laid out under the sun for 1-1.5 hours, then transferred to the shade.
2. Simmering (fermentation). Periodically, the leaves are stirred, but gently so as not to damage. The tea is simmered in the air until the leaves begin to darken. Fermentation in this case occurs unevenly: the edges are oxidized more strongly than the middle part.
3. Heating (drying). Purpose: to stop fermentation.
4. Spinning in drums.
5. Re-drying. Purpose: to remove residual moisture.
6. Packing.

Classification with examples of the best varieties

Oolong classification is based on different criteria. The main one is the degree of fermentation (we touched on it earlier).

Light and dark

Light: slightly fermented (20-30%). Dark (more than 50%).

It is generally accepted that varieties of strong fermentation appeared earlier. The best of them grow in the highlands, in the Wuishan and the Phoenix Mountains (Fujian and Guangdong oolongs). Top Fujian: Yes Hong Pao, Bai Ji Guan. Guangdong: Feng Huang Dan Cong and several dozen of its varieties.

Light ones have a more delicate, floral aroma, similar to green varieties. The best grow in the highlands of Taiwan (Dong Ding, Alishan) and the southern part of Fujian (the legendary Tie Guan Yin).

According to the shape of the sheet

Leaves of dark varieties have a longitudinal twist. They are very long, they look whole, but wrinkled (Da Huang Pao, Fhdc).

Light varieties have a spherical twist and look like balls (Tie Kuan Yin, Gaba, Dong Ding).

By place of production and type of tea bushes

1. Wuyishan (north of Fujian). The raw material is shrub leaves from the plantations of the UI mountains. Types of camellia varieties:

Alpine (Wu Yi Yang Cha): Zhou Gui, Shuixian, Da Hong Pao, Bats Ji Guan and others;
- Shuixian from northern Fujian.

1. South Fujian. The most famous: Tie Guan Yin, Jin Gui.
2. Guangdong. These are Feng Huang Da Tsun and its varieties, which are produced in the Chaozhou region: Mi Lan Xiang, Yu Lan Xiang. They have pronounced orchid notes.
3. Taiwanese. The special taste and aroma is due to the misty terrain where the shrubs grow. Tea tree varieties:

Chin Shin. Top grade.

Zin Xuan. Oolongs from the leaves of these shrubs acquire a characteristic milky taste.

Jade. With pronounced orchid notes.

Si Tzu. This shrub is a hybrid. The processed leaves acquire a bright floral aroma.

The best Taiwanese varieties: Alishan and Lishan, Dong Ding.

Flavored

Not to be ignored is a relatively new category of Oolong varieties: flavored. Among them - well-known milk tea, a drink with the aroma of ginseng, orchid, osmanthus.

During the production process, the leaves are treated with aromatic extracts.

Most of these varieties are produced on about. Taiwan. They are mainly sold: tea without additives is prized in China.

Tasting: infusion, taste, aroma

What do the twisted spirals, long flagella of tea with the mysterious name "oolong" hide behind them? What notes are characteristic for them?

As has already been noted many times,

Oolong is the most aromatic tea in China.

This is explained high content in essential oils tea. When brewed, the tea leaves reveal a luxurious bouquet with hints of flowers and fruits. Each composition is unique and is determined by the region of cultivation and the recipe.

Weakly fermented (green) varieties give infusion from amber to light green color. Light floral, honey shades, notes are expressed in them. fresh fruit... The taste is slightly herbal, but with a sweet aftertaste, light astringency.

Highly fermented varieties look more like reds. They have more spicy, berry, chocolate, woody tones. The aroma is deep, fragrant: like an expensive perfume.

Composition

Enjoying the wondrous aroma of the brightest Chinese tea is soothing, inspiring and uplifting. Drinking tea in silence makes perception subtle, reveals that state of consciousness in which there is no place for everyday fuss. The feeling that you are falling from a deep sleep into a beautiful reality. Filled with magic and possibilities.

Well, the lyrics are enough. Let's talk about the chemical composition and the effect of tea on human physiology.

The conditions for growing shrubs and a special technology for processing the crop contribute to the formation of a unique composition of the tea. It contains antioxidants, vitamins, minerals, tannins (tannins and their derivatives), essential oils.

Oolongs are the record holders for the content of essential oils.

Speaking of essential oils. These volatile compounds are classified as organic substances. Essential oils appear in the tea leaf during its processing. In fresh leaves, their content is minimal.

In tea, they are represented by phenols, complex acids, aldehydes. Turquoise tea contains more aromatic oils than other varieties. For example, in green and yellow tea they are in a tied state and are not fully revealed in the infusion.

Thanks to these aromatic substances, we can enjoy a rich bouquet of citrus, fruity notes, shades of lilac, roses, vanilla, which are so rich in oolongs.

The beneficial and harmful properties of oolong tea

The benefits of oolong are as immense as space. We invite you to familiarize yourself with a part of their rich arsenal. Regular drinking tea helps to normalize weight, blood pressure, improve the condition of hair and skin.

This tea is sometimes called the elixir of youth and health. The high content of antioxidants prevents premature aging and the formation of malignant tumors.

Light varieties reduce cholesterol levels, improve the condition of blood vessels, and help with hypertension.

Studies have shown that regular consumption of tea increases blood levels of adiponectin. Do not be alarmed, this is just a protein that also prevents the development of diabetes.

To avoid negative consequences do not drink oolong for children, pregnant women, as well as at night and in large quantities(more than 3 cups a day).

The subtleties of brewing

The brewing process begins with preparing the dishes and tea. For one tea drinking, 7-10 g is enough. Dishes: earthen or glass teapot, flask, gaiwan. Light varieties are best brewed in glass and porcelain, dark varieties in clay.

Water temperature: for light 80 degrees, for dark - 90.

We warm the dishes with boiling water, put the tea, shake it: this is necessary in order for the aroma to unfold as much as possible. Essential oils begin to actively release during physical exposure and give us the opportunity to fully enjoy the thick and fragrant bouquet.

Drain the first brew. We hold the second one for 30 seconds. We hold each subsequent spill for 10 seconds longer than the previous one. It is ideal to use a tea pair.

Drink hot. No snacks or sugar needed.

This is how oolong tea is brewed:

Important: proper storage of oolongs

We learned how to brew oolong tea, now about storage.

Light varieties love coolness. It is ideal to store them at a temperature of + 5- + 10 degrees, but you can also store them at room temperature. The main thing is sealed packaging.

Dark oolongs are less picky about storage conditions. A teapot or jar made of glass, porcelain, wood, a closed tea bag are perfect for long-term storage varieties Da Hong Pao, Zhou Gui, Fkhts.

We all know very well that tea is distinguished by color. There is tea: green, white, exotic yellow and turquoise and, perhaps, the most familiar, familiar to us, black tea. But it turns out that in China - the homeland of tea and tea culture, our "black" tea is called red, because it is not fermented enough to be called "black". However, there is real Pu-erh tea in China (and only in this country!)!

Puer is the most common post-fermented invigorating Chinese tea. Basic hallmark Pu-erh is a special production technology: the harvested leaves undergo natural (natural) or artificial fermentation, in other words, aging. After this type of processing, certain biochemical reactions continue to occur in the tea leaf, already ready for consumption, under the correct storage conditions, as a result of which the tea acquires a unique and more and more pronounced taste and aroma over the years. Today there are only two types of Puer in the world: Shen and Shu. It is distinguished by Pu-erh color (Shen - light, Shu - dark), aroma and taste.

Let's answer the question, how does Pu-erh work?

This type of tea is able to lower blood cholesterol levels, fight upset and indigestion. The most noticeable effect of Pu-erh tea is manifested in its strong tonic properties, due to the presence of such a substance as tannin in its leaf. Puerh has a beneficial effect on the cardiovascular system, thinning the blood, cleaning blood vessels, improving blood composition, normalizing heart function, is a wonderful prevention of arteriosclerosis and prevents hemorrhages. Also, the aforementioned drink helps the body to remove toxins, harmful toxins and restore metabolism. Tea Puer green its properties are most noticeable in the fight against hangovers and obesity, stops cell aging, the appearance of age spots and wrinkles.

How to brew pu-erh?

For all Puer, in principle, there is one recipe for preparation: for one teaspoon of Puer, we take 150-200 ml of water; fill the brew with water for the aged - at a temperature of 95-100 degrees, young-80-90 degrees; after a few seconds we drain the first water (this procedure is carried out to clean the tea); infuse tea for 10-15 seconds and drain for consumption. The consumer decides how many times to brew Pu-erh, it is exclusively a matter of taste (someone brews it 2-3 times, and someone contrives 10 times).

Storing Puer

The storage of Puerh should be, in principle, the same as with other teas, but there are some peculiarities. So, the basic rules of storage: the absence of any extraneous odors, the air humidity must be maintained at 60-75, the presence of dust and other pollutants must not be allowed, avoid direct sunlight, several times a month it is imperative to check tea for mold and others unwanted deviations.

Oolong (oolong)

Oolong (oolong) is a semi-fermented Chinese tea that combines the properties of red and green tea, this ability is explained by incomplete fermentation (only the edges of the tea leaf are subjected to enzymes). This type of tea can improve heart health, lower blood cholesterol, fight obesity and diabetes, and even help prevent tooth decay, and is also very rich in vitamins and minerals. For weight loss, it is recommended to regularly consume Oolong 3 times a day before meals. This tea is able to stimulate the body's metabolism and block the deposition of fat cells.