by Peggy Alaniz

Tea Time with Peggy

The Middle Way of Oolong

By Peggy Alaniz

As I sit staring out my window, the trees are budding with the first green leaves of the season. It brings hope of the new and the promise of warmer weather. The light flutter of snow brings memories of the wintery past. A typical Michigan spring vacillates between unseasonably hot days and blizzard like conditions. It is neither winter nor summer. Spring is in the middle—just like Oolong tea. Oolong tea comes from the camellia sinensis plant. It is also a type of tea that, until recently, was not part of the mainstream market. It was more common as a loose-leaf tea. Oolong tea leaves have a unique shape. Often you will find them rolled into balls or twisted into long strands. Oolong tea is somewhere in the middle of green and black because of the way it is processed. Typically, Oolong leaves are left to wither. The rolling and twisting of the leaves help the flavor process. You will find that some grades of Oolong are greener, while others are more dark or black. Since Oolong tea is neither green nor black, the French refer to it as “blue” tea. To the Chinese, the word Oolong translates into Black Dragon. One thing for sure, it contains a powerhouse of health benefits.

Oolong tea, because of it being somewhere between black and green, contains the health benefits of both. Some of the benefits attributed to it are improved brain function, stable blood sugar, support in fat loss, helps fight fatty liver disease, strengthens bones, fights cancer, and it lowers triglycerides and cholesterol. With all these health benefits, it would be good to incorporate a regular cup of Oolong tea into your daily health regimen. Oolong has a complex flavor profile depending upon the grade. Some can be grassy like green tea or woody like black tea. It can also have a honey aroma with a bit of a floral flavor. You may have to try a couple of different blends to find the right one for you. With all the health benefits it will be worth taking the time to find one you like. One of my favorite things in the spring is to watch horses run in a grassy field. This brings to mind other equestrian endeavors and with it a famous cocktail known as a Mint Julep. Oolong goes great with mint!

Oolong Mint Julep Sweet Tea

• To make the Mint Syrup: • 1 cup white sugar (beet or cane)

• 1 cup water • 1 cup finely chopped mint leaves Combine mint, sugar, and water in a small saucepan on the stove under low heat to medium heat stir till all the sugar is dissolved. Bring mixture to a boil then reduce the heat and continue to stir. Allow it to simmer for 5 minutes. Then cool and strain the syrup mixture. To make the tea:

Two tablespoons of Oolong tea (the greener the better for this recipe) per 8 ounces of boiling water. Steep for 10 minutes. Strain and cool. To a class filled halfway with ice, add a shot of your favorite bourbon. Then add two tablespoons of the mint syrup per 8 ounces of Oolong tea. A squeeze of lemon makes it even more refreshing. Add lemon and mint to garnish. Sip and enjoy! Peggy Alaniz is a graduate of The Jack Kerouac School of Disembodied Poetics at Naropa University of Boulder, Colorado. She has taught Writing at Jackson and Baker College. While attending Naropa University she worked at Celestial Seasonings Tea company. In her free time, she writes poetry, studies reiki, and karate. A lifelong tea enthusiast she continues to study tea, herbs, and tisanes.