Foreword: Continuing from the above, this article starts from the quality of tea, for everyone to talk in detail about the difference in the quality of oolong tea in different production areas, and talk about how to face the quality characteristics of oolong tea in different production areas?
The quality characteristics of oolong tea are thick and firm in appearance, green and brown oily in color, rich natural flowers and fruits, mellow and sweet taste, resistant to brewing, and green leaf red trim at the bottom of the leaves. The unique quality characteristics of oolong tea are the result of a combination of specific ecological environments, tea varieties and harvesting techniques. At present, in order to facilitate tea production and trade, the tea industry divides oolong tea into four categories according to the different origins and style differences: northern Fujian oolong, southern Fujian oolong, Guangdong oolong and Taiwan oolong.
Northern Fujian Oolong is the oolong tea produced in northern Fujian, mainly represented by Wuyi Camellia. Its shape is tight and strong, the color is dark, the built-in aroma is rich and long, the taste is mellow, the soup color is orange-red and clear, the leaf bottom is soft and bright, and the red edge is obvious. The products are mainly divided into Northern Fujian Oolong and Northern Fujian Daffodils, among which Wuyi Rock Tea, which has a unique "rock bone flower fragrance" and "rock rhyme", is the most prestigious.
Southern Fujian oolong is the oolong tea produced in southern Fujian, mainly represented by Anxi tea. Its appearance is round and solid, the color is sandy green or moist, the inner texture is rich in aroma, the taste is mellow and fresh and sweet, the soup color is orange yellow or honey green, and the leaf bottom is soft and bright and uniform. Products include Tieguanyin, Golden Gui, White Bud Qilan, etc., of which Tieguanyin is famous at home and abroad for its unique "rhyme".
Guangdong oolong is the oolong tea produced in eastern Guangdong, mainly represented by Chaozhou tea. Its shape is tightly knotted and solid, the color is yellowish brown and oily, like the skin color of eel; the inner aroma is rich and long-lasting, with natural nectar fragrance, the taste is thick, smooth back to sweet, resistant to brewing, the soup color is orange and yellow, the leaf bottom is yellow and bright, and the leaf edge is vermilion. The products are divided into single bush, oolong, color species, etc., of which the phoenix single bush quality is the best.
Taiwan oolong is the oolong tea produced in Taiwan Province, China. Its appearance is striped or granular, green and oily in color (or dark or sandy), soup color honey green, orange (or gold or honey) yellow or amber, with natural floral and fruit aromas or honey aromas, the taste is mellow and sweet. Among them, it is famous for its frozen-top oolong, which weighs both aroma and taste.
The quality characteristics of each color of oolong tea are closely related to their production technology, and mistakes in any processing link will affect the quality of the product and its unique style. Although the four oolongs are very different, they also have commonalities, such as high aroma, mellow taste, and brewing resistance, which are all their same advantages.
The next part is about "How to face up to the processing principle 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