Wu Yi Oolong Tea … Instead of Coffee?

The Wu Yi roasting process subtly alters the leaf color, astringency and overall taste of this popular Chinese tea.

The longer the tea leaves are roasted, the darker the liquor and richness of flavor.

Typically Wu Yi teas, such as Rougui Wuyi, are dark roasted and have a robust and earthy taste, similar to coffee. They are less “green” tasting than other wulong teas.

Another popular Wu Yi variety, Shuixian, offers an earthy flavor combined with a more flowery bouquet.

If you brew this tea Gongfu style (where you use more tea and infuse for a shorter period of time), you should be able to get two to three infusions. Each will take on a slightly different aroma, color and complexity.

Wu Yi teas are known to be excellent digestive aids and serve as natural antioxidants. They contain two powerful antioxidants called theaflavins and thearubigins. These are recognized as having the same powerful antioxidant effects as the polyhenol EGCG, which is present in green tea.

Studies have indicated that theaflavins, thearubigins found in Wu Yi and other oolong tea, as well as EGCG found in green teas, are about 100 times more effective than vitamin C and about 25 times more effective than vitamin E at destroying free radicals.

If you’re looking for a good, flavorful coffee substitute, Wu Yi teas are a welcome alternative. There are many Wu Yi oolong tea varieties to discover and finding one you like should be easy and enjoyable.

Source: Article written by Alyssa Collins, a registered nurse and certified trainer, published on ezinearticles.com (#648889). For more information on Wu Yi and other wulong tea varieties, visit www.wulongtea-info.com

Please Note: Always consult your medical provider before adding a daily tea regime to your diet for health-related purposes.

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