Oolong tea is considered a cross between black tea and green tea. There are also different recipes, obtained by oxidizing the leaves for more or less time, which result in a tea called "blue", more similar to the green variety, or a "blue" tea, more similar to the black variety. Oolong tea can be, in short, more or less dark and strong in flavor, resembling in some aspects the more well-known varieties. Strong Oolong tea, similar to black tea, has a fermentation of more than 50%, while the lighter one, more similar to the green variety, has a fermentation of less than 50%. Technically, we are talking about a semi-fermented product.

The preparation of Oolong tea is complex and fascinating. After undergoing partial oxidation, the leaves are “fixed”, that is, heated to high temperatures to block the oxidation process and prevent its continuation. At that point, the leaves are dried, rolled and in some cases toasted to develop further aromatic notes, with a slightly woody flavor.

According to connoisseurs, Oolong tea is special for its bitter taste, with notes of fruit and flowers. The color ranges from golden to deep brown while the leaves, observed before infusion, have slightly bluish tones that give it its name.

The benefits of blue tea are many: first of all, this variety is a real energy bomb given the high content of theine and caffeine. Oolong tea is also rich in vitamins and minerals, useful for ensuring the body has the right amount of nutrients without bloating and without adding calories.

Its antioxidant properties are also known, which it shares with its “cousin” green tea, in addition to its anti-inflammatory and slimming effects.

It also seems that blue tea is excellent for the health of the mouth and gums, because it fights gingivitis and helps fight bacterial plaque.

Traditionally, Oolong tea is prepared with a recipe called Gong Fu Cha. The leaves are rinsed briefly with hot water, then poured into the teapot in large quantities (the container should be filled to about 1/4). After that, you proceed with several very short infusions. You pour a little water and let it rest for about a minute, then you pour it into the cups. At this point, you add more water, which will infuse for another minute with the same leaves. And so on for another 3-4 repetitions, until the cups are full of tea. There are real sets for Gong Fu Cha on the market, a preparation that can be made with any type of tea and not just with blue tea.