Six Kinds of Tea

Oolong Tea —— Basic Types and Making Methods

Oolong tea (green tea) is one of the basic teas, belonging to "semi-fermented tea", mainly produced in Fujian, Guangdong and Taiwan Province provinces. China oolong tea includes: ① northern Fujian oolong tea, southern Fujian oolong tea, Guangdong oolong tea and Taiwan Province oolong tea.

Oolong tea-basic types

1. northern Fujian oolong tea

The most famous is the four famous clusters of Wuyi rock tea produced in Wuyishan: Baijiguan, Dahongpao, Iron Arhat and Water Turtle. In addition, there are cinnamon and daffodils.

2. Minnan oolong tea

Minnan is the birthplace of oolong tea. The origin of this kind of tea is centered on Anxi, Fujian, and it is named after tea varieties, such as Tieguanyin, Huang Jingui, bergamot, hairy crab and Benshan.

3. Guangdong oolong tea

Location: Chaozhou, Guangdong. The most famous phoenix single cluster and phoenix narcissus.

4. Taiwan Province Oolong

This kind of tea is distributed in Taibei, Hsinchu and Nantou counties of Taiwan Province Province, and there are many varieties, including: Wenshan and Nangang, which have the lowest fermentation degree; The fermentation degree is moderate and light: frozen top oolong and Jin Xuan oolong; The highest degree of fermentation: Bai Hao oolong tea.

Oolong tea-quality characteristics

The quality characteristics of oolong tea: the color is bluish brown, the soup color is Huang Liang, the taste is mellow, and there is a strong floral fragrance. The leaves are reddish brown at the bottom and light green in the middle, forming a unique "green leaf and red edge".

Production technology of oolong tea

The basic production process is: fresh leaves → withering → deactivating enzymes → frying → rolling → wrapping and drying. Green making: it is carried out in a drum-type green shaker. The purpose is to make the leaf edges rub against each other, break the leaf tissue, promote the oxidation of tea polyphenols, and form the unique green leaf red edge of oolong tea. At the same time, the water is evaporated, which accelerates the biochemical changes of the contents and improves the tea fragrance. The purpose of drying is to stop enzymatic oxidation, lose water, emit grass gas and improve and develop aroma.