Oolong tea, also known as green tea, is a semi-fermented tea.
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The degree of fermentation of oolong tea is between green tea and black tea, and the production method also combines the preparation methods of green tea and black tea.
The basic tea making process is drying green, drying green, shaking green, killing green, kneading, drying and so on. This process gives it both the fragrance and floral aroma of green tea and the mellow taste of black tea.
Oolong tea is a distinctive variety of Chinese tea, evolved from the Song Dynasty tribute tea dragon phoenix cake, created during the Yongzheng period of the Qing Dynasty, named after its founder Su Long (nicknamed "Oolong").
One of the characteristics of oolong tea is "green leaf red trim".
It is in the process of shaking the green, people will withered oolong tea leaves between the collision, friction, to damage the leaf edge cells, promote enzymatic oxidation, and then stand to restore, so repeatedly, promote the leaf edge mild oxidation and red, in order to promote the presentation of tea aroma, taste.
The soup color of oolong tea is like amber, the aroma is elegant, the taste is mellow and sweet, and it can be said that Lin Li shows the charm of Chinese tea culture to the fullest. Drinking oolong tea can remove oil and lose fat, bodybuilding and weight loss, anti-cancer, anti-aging, antioxidant and other effects.
The main production areas of oolong tea are in northern Fujian and southern Fujian, as well as Guangdong and Taiwan.
Famous products include Anxi Tieguanyin, Golden Gui, Wuyi Dahongpao, Tie Luohan, White Chicken Crown, Water Golden Turtle, Wuyi Cinnamon, Northern Fujian Daffodil, Frozen Top Oolong, Yongchun Bergamot, Hair Crab, Phoenix Single Fir, Qilan, Benshan, Mei zhan, Daye Oolong, Phoenix Daffodil, Lingtou Single Fir, Taiwan Oolong, etc.
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To brew oolong tea, a lid bowl is generally used, that is, a tea set with a lid and a bottom holder.
The lid bowl mouth is open, and the cup is slightly shallow and narrow, which is conducive to flushing, observing the shape and color, and releasing the tea flavor by rolling the tea leaves when flushing. The bowl lid can keep warm and fragrant, which is more convenient for opening the floating leaves on the surface of the tea soup when drinking, and the bottom support can avoid being too hot when holding.
The brewing of oolong tea uses boiling water, and the water should be used to use high flushing, which can make the tea flow quickly and the tea taste fast. It is acceptable to rinse with boiling water and then scrape off the foam with the lid of the pot.
The concentration of tea soup can be determined according to the taste of the tea soup, it is recommended that the brewing time should not exceed 2 minutes, and then the soup is out of the soup and poured into each tea cup. Low pouring can avoid the taste due to the aroma of the tea.
Take a small sip and drink slowly, you can appreciate its "fragrant, clear, sweet and live" characteristics. "One cup of bitterness, two cups of sweetness, three cups of endless taste", this is the unique taste when drinking oolong tea.
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