Foreword: Continuing from the above, this article starts from the perspective of oolong tea processing, and tells you in detail about the problem of oolong tea processing technology, and talks about how to face the processing principle of oolong tea?
Oolong tea is a semi-fermented tea, and the degree of fermentation is between black tea and green tea. Compared with other teas, oolong tea has a unique processing technology - making green, which is the key process to form the natural flowers and fruits of oolong tea, rich in flavor and mellow quality characteristics.
Earlier, with the spread of oolong tea and the development of science and technology, there will be certain differences in the processing technology of oolong tea from different origins and tea varieties. In recent years, oolong tea is no longer confined to Fujian, Guangdong and Taiwan, but has begun to go to the world market, which has also changed the flavor of oolong tea to a certain extent. The synthesis of the two differences before and after makes oolong tea better present the characteristics of diverse categories and styles.
The formation of the quality characteristics of oolong tea is the result of the organic combination of fresh leaves and exquisite processing technology, and each process is interconnected. Fresh leaves are the solid material basis for the formation of oolong tea quality, and withering is the premise of the formation of oolong tea color, aroma and taste; making green is the basis for the formation of strong, mellow, fresh and fragrant substances, which is the key process unique to oolong tea. Killing, kneading and drying are the guarantees of the fixation, transformation and accumulation of concentrated, mellow, fresh and fragrant substances.
Different processing processes have a direct impact on whether a specific aroma or taste is formed after the tea is formed. Facing up to the processing principle of oolong tea can not only enable tea people to better check the defects and fill in the gaps or use their strengths and avoid shortcomings when making tea; it can also allow tea drinkers to drink clearly when drinking tea, and be clear about where there are problems and where the problems are.
The next part is about "How to face up to the tea varieties of oolong tea?" "Those who like the author to talk about tea can pay attention to and forward, which is convenient for communication and learning tea."
Finally, I am also saying that my personal experience is limited, if there is a mistake, I welcome you to correct it in time and give me suggestions, thank you