Hi it’s Ming here and I wanted to share with you some of the qualities to look out for in Oolong Tea Weight Loss Tea. Three Measures For Judging Quality in this remarkable Chinese  Tea

1. The best Oolong tea never becomes bitter, no matter how long it is infused. It is true that some good Dan Cong oolong can have some bitterness that is sought after, especially by locals, but the better Dan Cong oolongs are sweeter and more smooth. A rich flavor through multiple infusions and a long aftertaste should be expected from all oolong teas.

2. With Anxi, Taiwan, Dan Cong, most leaves should not be damaged and should look reasonably whole once they are infused and unfold. Because Rock Oolong tea undergoes multiple stages of roasting, its leaves can be expected to be brittle and usually less than whole.

3. After making the Oolong tea, the leaves should be tender, pliable and look fresh. The leaves should not be chewy, old and thick – this is evidence of a very late picking.

Shapes and flavors of regional oolong are far from consistent. Shifting market preferences may quite literally reshape an oolong tea. As recently as 1995, Anxi oolong was not curled as we know it today, but looked much more like the dark, open leaf Rock Oolong tea from Wu Yi Shan. In the first decade of this century, greener, lightly oxidized tea have come into popularity. What we are examining is the the ascendancy of newly developed Taiwanese manufacturing techniques and a market preference for tea that delivers highly floral aromatics. Even more recently, aged oolong tea has become popular. Perhaps this can be explained as a backlash against the highly aromatic and lightly oxidized oolongs, or perhaps because a surge of interest in aging teas caused by the puer market boom. Regardless of why, aging oolong tea is not a long standing traditional practice of experts but is rather a practice of rural Chinese who have kept aged oolong tea (not to mention white tea and black tea as well) for its medicinal cooling quality.