June 28, 2013

Oolong tea, Tea Antioxidant Rich with Unique Process

Jakarta - Oolong tea is a type of tea that is unique. Starting from the manufacturing process, to the benefit is that diverse flavor for health.
Making tea from the Wuyi mountains in the highlands, Fujian, China was discovered about 400 years ago. You could say the type of tea most 'young' when compared to other teas that have been discovered since 5000 last year.
Antioxidants in oolong tea has been more complete than the green / white or red tea / black. That's because the manufacturing process is quite complex and unique.
"Green tea is tea that does not undergo oxidation process (involving oxygen so the color darkening) at all. While black tea is 100 percent oxidation. Nah, oolong tea is semi oxidation," explains Ratna Somantri tea experts, the event 'Oolong Tea' held Suntory Garuda at Cafe Aria, Panin Center Building, Jl. Gen.. Sudirman, Central Jakarta, Wednesday (05/15/2013).
Differences in the process of making each type of tea will yield different antioxidant components. Green tea / white is rich in polyphenols are good for maintaining skin health and elasticity. But does not contain the theaflavins and tea thearubigin like red / black is undergoing a process of oxidation. Two antioxidants are good for preventing high blood pressure and efficacious as protection against cancer.
Instead, as has been 100 percent oxidized, tea red / black loses the polyphenol content that does not provide benefits for skin protection. On oolong tea is obtained from semi oxidation process, still has polyphenols and theaflavins also thearubigin.
"Oolong tea has two of them are not owned green tea or black tea," said Emilia E. Nutrisionist Achmadi MS., RD.
What kind of unique tea-making dating back to the Ming Dynasty? This narrative Ratna, who explore the world of tea since 2003.
"In their home country, plucked tea starting at 7 am. Shoots only 3-5 top leaves are taken as the highest antioxidant, fragrant and sweet," says Ratna.
Once picked, the leaves withered by two stages. First dried in the sun for 1.5 - 2 hrs. At this stage, the leaves must be inverted in order to withering evenly and does not damage the quality of the tea. Subsequent withering done indoors and allowed to stand for 8-12 hours.
Further process the leaves in a wicker-shaking at the surface rather pointy. The goal is that the leaves torn or ripped. When this happens the process of oxidation. Then oxidation was stopped by heating in a pan, stirring by hand. At the tea red / black, no oxidation is stopped so that the color black.
Then the tea leaves undergo a process of kneading (destroyed by buffed by hand) so that the aroma out. Last is the baking (reheated) in order to really stop oxidation. Then dried tea leaves brewed ready

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