Rich aroma and delicate taste characterize oolong tea. The dried tea leaves are slightly turquoise, making it called "blue" (boiled tea is yellow or golden). The benefits have been appreciated for three millennia.
China and northern Taiwan generate most of it. Although brewed from the same leaves as black tea, it has a different taste and qualities due to its processing method. Like a missing connection between black and green tea. Thus, oolong blue tea is worth learning about.
Blue, dragon, turquoise, and emerald oolong tea comes from the evergreen Chinese tea bush (Camellia sinensis) leaves and buds. This plant makes green and black tea.
Fermentation produces blue tea. In contrast to black tea leaf fermentation, this process is stopped at a given point. That's why blue oolong is semi-fermented.
Blue oolong tea is the missing link between green and black teas since it blends both traits. The vitamins and minerals in them are comparable. Blue has far less caffeine. However, it tastes less bitter than green tea and more like black tea.
Blue oolong tea has long been used in Ayurvedic medicine to improve memory and reduce stress. It lowers harmful cholesterol, triglycerides, and blood glucose.
Interestingly, blue oolong tea can soothe or stimulate the brain. This depends on tea brewing time. Regularly drinking oolong tea boosts metabolism and encourages fluid excretion, which aids weight loss.
The main active elements in tea are polyphenols, especially catechins. Oolong is rich in these chemicals. Antioxidants like catechins neutralize free radicals, protecting cells from harm and aging.
Catechins in blue tea slow the development of cardiovascular disease, cancer, and civilizational disorders including diabetes and Alzheimer's.