Insight
乌龙茶的味道是什么？
绿色绿色叶可以轻微氧化，可和新鲜；氧化或烤样式可以显示成熟的水果，蜂蜜，烤谷物，可可或矿物质深度。在2的广方向上，叶种植，氧化，烤和造形状最终的气味和口感。
| 方向 | 典型的笔记 | 有用的应用 |
|---|---|---|
| 光/花 | 花，奶油，新鲜的绿色 | 冷酒，水果，香 |
| 中型/水果 | 桃子，蜂蜜，温暖的香料 | 偷猎，糖，泡茶 |
| 烤 | 烤肉，坚果，可可，矿物质 | ，谷物，巧克力 |
| 年龄化性格 | 干果，软烤 | 缓慢喝或 |
研究对乌龙和身体的说法是什么？
乌龙含有咖啡因，L-theanine和聚醇，其形状由部分氧化和烤制成。这种化学物质使其有趣，但乌龙特定的人类证据不足以提供自信的减肥，血糖或预防疾病的承诺。对茶叶成分的研究表明可能有小的短期认知影响，而个人结果和咖啡因耐受性则很大程度上不同。
黑色烤肉并不意味着更多的咖啡因，花朵的香气也不能证明一种镇静的临床效果。
除了做茶之外，乌龙还能做什么？
乌龙在食品上是不寻常的多功能性，因为该类别至少提供2清晰的芳香工具。花朵乌龙可以注入奶油，菜，水果或糖果；烧烤的乌龙可以调味真菌，米，巧克力或水。使用缩的注入来获得清洁的纹理，或细磨的食品级叶片，有明显的斑点和更强的宁是故意的。
Re-steeped oolong can also build a layered non-alcoholic serve: use the first infusion for aroma, a longer second infusion for body, then balance with acid rather than hiding the tea under sugar.
球形与焙火乌龙茶，冲泡时有何不同？
紧结成球的茶叶需要足够空间舒展，可对比第一泡和后续几泡的风味。轻发酵、偏花香的乌龙茶可能较早表现香气；焙火茶有时在第一泡较浓之后显出甜感。先参考供应商对该等级的建议，再一次只调整投茶量、水温或时间中的一项。乌龙茶种类繁多，没有适用于全部产品的唯一泡法。
采购方比较多个批次时，应使用一致的器具、水和茶叶重量，再判断品质与价格。记录各泡的香气、口感和苦涩出现的时间。英国茶与草本饮品协会提供了乌龙茶的一般冲泡建议，但具体茶叶的形状和焙火程度仍决定怎样调整这个起点。
How do you brew oolong tea, and how many times can it be steeped?
Oolong can be brewed Western style — about 3 grams of leaf per 250 ml of water at 90 to 100 °C for 3 to 5 minutes — or gongfu style, with 5 to 7 grams in a small 100 to 150 ml pot and short infusions of 20 to 60 seconds. Good oolong gives five or more infusions, and many drinkers think the second and third are the best.
Tightly rolled oolongs such as Tie Guan Yin and Bai Ya Qi Lan need near-boiling water to open; a quick rinse first wakes the leaf. Roasted Wuyi rock oolongs such as Da Hong Pao also take boiling water but turn bitter if left too long, so keep infusions short. Bitterness almost always means too much leaf, too long a steep or water too hot for a light, green-style oolong.
Milk oolong is brewed like any rolled oolong: about 90 °C and short infusions bring out its creamy aroma. Drink oolong plain; it is rarely served with sugar in China, although roasted oolong makes good milk tea.
What are green oolong, dark oolong and blue tea?
Oolong spans a wide range: “green” oolongs are lightly oxidised and lightly roasted, floral and fresh, while “dark” or “black” oolongs are more oxidised or heavily roasted, with toasty, mineral notes. In Chinese, oolong belongs to the qingcha category, often translated as “blue-green tea”, which is why oolong is sometimes called blue tea.
Other drinks called blue tea, such as butterfly pea flower, are caffeine-free herbal infusions, not oolong. Osmanthus oolong is oolong scented or blended with osmanthus flowers for an apricot-like aroma. Lotus-leaf oolong blends are oolong mixed with dried lotus leaf, an herbal ingredient that is not tea.
Research on oolong and weight, blood sugar or skin is limited and mixed; there is no evidence of benefits specific to men or women. The practical cautions are the usual ones for tea: caffeine sensitivity, and reduced iron absorption if drunk with meals.