Wu long, better known as oolong, is just tea—sun-wilted, bruised, partially oxidized, sometimes jasmine-scented—not a miracle slimming potion. All tea comes from Camellia sinensis; metabolism benefits are modest. Skip scammy “diet” blends; drink oolong you enjoy—Jasmine #12, Wuyi Ensemble, Ti Kuan Yin, Formosa #40—and brew thoughtfully, re‑infusing generously.
... read more about Oolong Tea: Covering the BasicsWu long, better known as oolong, is a widely available tea, not a rare miracle slimming cure. All tea comes from Camellia sinensis and offers similar modest metabolic benefits. Enjoy oolong—jasmine-scented, dark Wuyi, grassy Ti Kuan Yin, rich Formosa—for flavor, multiple infusions, and as a sensible complement to real diet and exercise.
... read more about The Basics of Brewing OolongBlack tea, the coffee-lover’s tea, comes from camellia sinensis leaves fully oxidized through withering, rolling, oxidation, and firing. CTC makes quick, cheap teabags; hand-rolled leaves give richer cups. Brew a teaspoon per eight ounces, five minutes, with optional milk and sugar. Explore Yunnan Gold, Earl Grey, English and Irish Breakfast.
... read more about The Basics of Brewing Black TeaThe scent hits first: 150 teas at once, fruit and spice and chocolate and leaf. A casual teabag drinker, fluent only in videogames and bad diner coffee, is thrown into camellia sinensis’s labyrinth—pu erh and genmai cha, whites and oolongs—learning water, time, tannins, aesthetics. Tea becomes complexity, not caffeine.
... read more about A Different Aesthetic, or, Four Weeks With Tea
