The Process of Okuma’s Wu-Long Tea Oxidation
Tea oxidation is a crucial step within the manufacturing process of Oolong tea – one that the most skilled Tea Masters hold as a top priority.
What is Wu-Long Tea Oxidation?
Okuma’s Wu-Long tea is oxidized to perfection. Tea oxidation encourages the breakdown of cells in the raw leaf exposing the important enzyme, polyphenol oxidase, to oxygen in the air. Clean, pure air plays an essential part in achieving the optimum results for tea oxidation. This is just one more reason to purchase tea grown in the Mount Wu Yi region of Fujian, which is located in an officially designated Bio-Reserve and considered one of the purest places on earth.
How the Tea Oxidation Process Works:
- Step One: The first step in the tea oxidation process is to bruise the freshly plucked leaf by rolling it in drums and then laying it out in the sun. This allows the proteins in the leaf to break down.
- Step Two: As the proteins break down and the leaf begins turning brown, it releases an exceptionally fragrant scent and the tea’s flavor, which are both stored within these proteins.
- Step Three: Another key element to the tea oxidation process is the unlocking of polyphenols in the raw leaf, which is a key antioxidant ingredient within Okuma’s Wu-Long tea.
- Step Four: When the tea is finally brewed, its fragrance, flavor and healthy polyphenols are released even more.
Now that you have learned about Okuma’s Wu-Long tea oxidation, you can learn still more about our Wu-Long tea with our tea brewing tips.
Experience the benefits of tea oxidation with Wu-Long tea, and see how easy it is to achieve your healthy body. Try it and love it, or your money back. If you have any questions about Okuma’s Wu-Long products, visit our Wu-Long Tea FAQs or feel free to contact us for more information. Our friendly and knowledgeable customer service representatives are happy to assist you.