Oolong tea is a kind of tea with excellent quality after picking, withering, shaking, frying, rolling and baking. Oolong tea evolved from tribute tea dragon group and phoenix cake in Song Dynasty, and was created around 1725 (Yongzheng period of Qing Dynasty). After tasting, the teeth and cheeks remain fragrant and the aftertaste is sweet and fresh. The pharmacological effects of oolong tea are highlighted in the aspects of decomposing fat, losing weight and bodybuilding. It is called "beauty tea" and "bodybuilding tea" in Japan.
Extended data
The predecessor of oolong tea, Beiyuan Tea Oolong Tea, originated in Fujian and has a history of 1000 years. The formation and development of oolong tea must first trace back to Beiyuan tea. Beiyuan tea is the earliest tribute tea in Fujian, and it is also the most famous tea after the Song Dynasty. In history, there are more than ten kinds of books introducing the production and boiling of Beiyuan tea. Beiyuan is the area around Phoenix Mountain in Jian 'ou, Fujian Province, which produced tea in the late Tang Dynasty.
Oolong tea contains over 450 kinds of organic chemical components and over 40 kinds of inorganic mineral elements. Organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal components. Organic chemical components mainly include: tea polyphenols, plant alkaloids, protein, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes and pigments.
Tieguanyin contains organic chemical components, such as tea polyphenols, catechins and various amino acids, which are significantly higher than other teas. Inorganic mineral elements mainly include: potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine and so on. Tieguanyin contains more inorganic mineral elements such as manganese, iron, fluorine, potassium and sodium than other teas.
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