Okuma’s Wu-Long Tea Oxidation
Tea oxidation is very important for Oolong tea, according to tea masters.
What is Wu-Long Tea Oxidation?
Since it’s so important, Okuma’s Wu-Long tea is always oxidized to perfection. Tea oxidation helps break down the cells of the raw leaf so enzymes, polyphenol oxidase, and oxygen are exposed to the air. Tea oxidation needs clean, pure air. Mount Wu Yi region of Fujain is one of the purest places on earth, so it’s obvious that it’s the best place to get your tea from.
How Tea Oxidation Works:
Step One: Bruise a freshly plucked leaf by rolling it around in drums and laying it out in the sun. This is done so the proteins in the leaf break down.
Step Two: As the proteins break down, the leaf will begin to turn brown. It then releases a fragrant scent and the tea’s flavor, since they are both stored within these proteins.
Step Three: The polyphenols (antioxidant) of the raw leaf are also exposed at this time.
Step Four: The fragrance, flavor, and polyphenols are released even more when the tea is finished brewing.
Click here to find out more about Okuma Nutritionals Wulong Tea
