Judul : oolong tea weight loss
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oolong tea weight loss
hi all, i'm certified tea artist xiao mai today, i would like to introduce 'qing cha' 'qing cha' is also known as oolong tea it's a type of partially fermented tea from fujian, guangdong and taiwan
oolong tea weight loss, oolong tea's production process is complicated with steps including sun-drying, air-drying, rolling, shaking, fixing, and baking the very first oolong tea is the dragon phoenix tea cake from the song dynasty, that became very popular during the qing period. qing cha combines the processing methodology of green and black tea
resulting in a unique flavor: it has green tea's fresh flower aroma, but at the same time black tea's mellow flavor. so why is qing cha also called oolong tea? it's originated from the inventor name su long, who's nickname is 'wulong'. (for easier pronunciation, the western spelling is often changed to 'oolong') the color of dry oolong leaves can vary. such as green, red brown, dark brown etc. the tea liquor of qing cha will also vary depending of the color of the dry leaves and will be anywhere from shiny yellow to red brown. today, i've steeped an tieguanyin from anxi for demonstration purposes.
we can see that the color of the dry leaves are dark green. the tea liquor is shiny yellow. the dry leaves are also brownish green. sometimes, you'll see that the edges of the tieguanyin leaves are yellow red in color. so why's that? this is because oolong tea is rolled during the production that damages the edges of the leaves. as a result the edges changes in color. so what are the health benefits of oolong tea? oolong tea is a well balanced tea type that in chinese medicine terms is not 'hot' or 'cold'; and great for weight loss and healthy for skin. that's why it's also called a 'beauty tea'.
so what's important when it comes to brewing oolong? for most oolongs, you've to make sure the water temperature is at boiling point. in addition, rinse the leaves once with hot water and use it to clean the cups, and make the leaves ready to release aroma during the second steep. then start drinking from the second brew. today's introduction to oolong tea ends here. thank you.
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