Oolong tea helps promoting metabolism. While mixed with american ginseng, it could be good to stomach. Tea lovers who concern about stomach health can therefore have more choices for tea. In the manufacture of ginseng oolong, the American ginseng is mixed during the process of roast. After 4 – 6 hours of roasting in the temperature of 200 – 220 ℃, ginseng’s fragrance could be fully expressed as well as finely combined with the aroma of oolong tea leaves. The final production is more redolent. The aroma could last long in your mouth after swallow. You could even taste sweetness if you drink plain water. Discriminated from normal oolong tea, Ginseng oolong looks smoother in its appearance, and has powders on the surface. Those are American ginseng powder. Besides, in order to brew the tea leaves entirely, the higher grade the ginseng oolong is, the more infusion times or the hotter water it is needed.
Brief Health Info
The substance in the tea helps to prevent the decaying of teeth and halting the plaque build-up and also reduce the growth of glucosyltransferase. Being lightly fermented, these teas are high amino acids, vitamins, polyphenols and antioxidants. These combine into a tea that reduces cholesterol and helps reduce hardening of the arteries, and so can help reduce risks of heart attacks. The antioxidants it contains can also help guard against some forms of cancer, and also help fight the affects of aging and bacterial infections. American Ginseng can nourish the body, and also health improving. Ginseng Oolong tea can refresh your spirit, help you maintain beauty, prevent coronary heart disease.
Where is Our Ginseng Oolong Tea Produced
The original place of this tea is Dongding mountain in Lugu Township, Nantou county, Taiwan, at which the average temperature is 22 ℃, precipitation is around 2200 mm. The mountain is about 800 metres high with abundant rainfall, misty environment, rich organic matter in soil, which are best condition for planting tea trees.
Breif introduction of Nantou, Taiwan
Nantou has about 8000 hectares Tea garden, which is 46% of the total acreages in Taiwan. Nantou is the main tea-planting area in Taiwan, as well as the main origin of High Mountain Oolong. It located in the middle of Taiwan province, with warm climate and normal landscape of basin, platform, hills and mountains. The tea area distributes in the elevation between 200 meters to 2500 meters on the mountain. In the area the mean annual temperature ranges from 15℃ to 24℃, which is very suitable for the growing of tea trees. Tea gardens are mainly in Mingjian Township, Lugu Township, Zhushan Town, Ren’ai Township, Xinyi Township, Yuchi Township.
About The Tea Speices - Si Ji Chun
Si Ji Chun is the most widely cultivated Oolong tea tree in Nantou. This species sprouts early, can be picked in four seasons of the whole year (more than 6 pick times per year). It is consequently called “Si Ji Chun (Four Season Oolong)”.
The history of Taiwanese Oolong tea
In the early 1800's a Fujian tea merchant took some seeds to Taiwan to see how well the plants would grow there. It proved to be very successful and so in the following years tea production in Taiwan became very widespread. However for the first half of the century most of the tea was sent back to Fujian to be processed there. This changed in 1868 when a British man named John Dodd decided this was hugely inefficient, and so hired some Fujian tea masters to setup tea processing in Taipai. This worked out very well, and in the following year Dodd shipped 127 tonnes of what was then called Formosa tea to the United States, where it was a great success. From that time on, Oolong tea has been the most widely exported type of tea from Taiwan.
