How To Make The Perfect Weight Loss Drink...

How To Make The Perfect Weight Loss Drink…

The Real History of SlimTea…

SlimTea is a very rare 100% Oolong tea that comes from China’s Fujian Province.  It’s also known as “Wuyi” tea.

People often ask me if SlimTea is like Green Tea.

The answer is no; SlimTea Oolong is very unique!

You see, Oolong Tea comes from the same plant as Green, Black, and White teas.  The plant is called, “Camelia Sinensis”.

However, Oolong is a very special type of tea that can be traced back to the Tang Dynasty in years 618-907 A.D.

Generations of emperors in China coveted Chinese Oolong from the Fujian Province, or “Wuyi Oolong” and it was offered as a gift to the royal court.

From 1398 to 1911, or throughout the Ming and Qing Dynasties, Wuyi tea was designated as a royal tribute tea.

Wuyi Oolong Is Prized In Chinese Medicine


Chinese Medicinal Uses For Wuyi Oolong…

In Chinese Medicine, 100% Wuyi Oolong is prized for the following health benefits:

  • Polyphenols, or Powerful Antioxidants
  • Prevention of Tooth Decay
  • High Source of Vitamin C
  • Acne Prevention, Reduces Skin Irritations
  • Improves Performance of Enzymes That Break Down Fat
  • Increases Fat Metabolism
  • Can Lower Cholesterol
  • Muscle Relaxant In The Bronchial Tract
  • Can Regulate Body Temperature

“The Tea Horse” Ancient Stone Statue

How SlimTea Oolong Is Different from Green, Black, & White Teas…

1.  It’s Semi-Fermented.  Green Tea is unfermented and Black teas are fermented.

2.  It’s grown primarily in China and Taiwan, but rare premium Oolong Tea is also found in Kenya.

3.  Oolong Tea contains caffeine, flavonols, tea polyphenols, L-Theanine, EGCG, Vitamins C and E, Catechins, carotene, and minerals such as zinc, selenium, and florin.

4.  The most popular Oolong Tea may be “Iron Buddha Oolong”, also called Tie Guan Yin, Buddha of Mercy, or “Gun Yam”.  ALL SlimTea products are produced with “Iron Buddha Oolong”; the world’s finest Oolong tea.

Now that we know how Oolong Tea is different from other Camelia Sinensis-derived teas, let’s look at how Oolong is created.

Men Packing Tea Leaves On Plantation


The 7-Step Process To Making The World’s Most Powerful Tea…

Oolong tea has a very special 7-Step Process that has been the same for generations.

It’s because of the unique processing of Oolong that it has been revered as a Medicinal Tea in China for hundreds of years.

Most of Asia covets Premium Oolong for it’s unique weight loss and anti-aging properties.

(You can read many of the over 40 scientific studies touting the benefits of Oolong tea here.)

Here are the 7 steps to creating this rare, coveted tea.

1.  Withering

  • When picked leaves are spread out, often in the sun, this softens the cell walls of the tea leaves.  Withering initiates the natural enzymatic fermentation.  It also prevents Wuyi Oolong from getting a rather off-putting grassy taste, such as that of green tea.

Tossing Tea Leaves in China


2.  Tossing/Bruising

  • Tossing is the process of shaking the tea leaves in order to break down the leaves.  This improves oxidation and removes bitter flavors from the tea.

3.  Oxidation

  • Oxidation occurs when the tea leaves rest and continue fermentation after Tossing or Bruising. Fermentation continues as long as leaves are left in the oxidation process.  The cell structure breaks down, which turns the leaves into a darker green or even red color.  Grassy, fruity, or even flowery taste notes are developed here.

4.  “Kill Green”, or “Fixing”

  • The natural fermentation process stops during the “Kill Green” or “Fixing” phase.  Leaves are now steamed, hand pressed in a hot pan and baked.

5.  Rolling

  • During the Rolling process, leaves are pressed through rollers to break down the leaves and intensify the flavor.

6.  Drying

  • Drying stops the fermentation process.  It helps prevent mold growth and removes grassy flavor from the tea.

Firing Tea Leaves Over Heat

7.  Firing

  • Firing gives Oolong it’s fruity and smoky flavors.  Firing is done by roasting in a pan or basket with charcoal or electric heat.