As the saying goes: one day without tea is delayed, and three days without tea is sick. If you don't drink tea for a day, you can't work, and if you don't drink tea for three days, you will be sick. It shows that tea occupies an increasingly important role in people's lives.
Life with tea seems really good... Friends who like oolong tea must like the high fragrance and unique and long-standing charm of oolong tea.
oolong
In the Fujian dialect, "Oolong" means "confused". Therefore, in football games, kicking the ball into your own goal is also called "oolong ball". Why is a very good tea called "confused" tea?
Legend has it that there was a tea farmer who picked tea green on the mountain, put the fresh leaves of tea green in a bamboo basket, and then carried it down the mountain. The mountain road is rugged, in the process of descending the mountain, the fresh leaves in the bamboo basket shake up and down with the human body, swaying left and right, and the fresh leaves of tea green are bumped and produce a flower-like fragrance. Tea farmers used this accidental discovery for tea processing, and even formed a special "shaking green" process later. At that time, natural science was not developed, and tea farmers could not explain this mysterious phenomenon, so this tea was called "oolong tea", which was "confused tea", and oolong tea became the popular name of this type of tea.
Perhaps the people who first called out the name "oolong tea" did not think that oolong tea is really a kind of tea that is relatively easy to cause an oolong incident. For example, because it obviously belongs to oolong tea, Zhang Guanli Dai is mistaken for other teas; for example, it is born with a different fragrance, but it is regarded as artificially added spices and so on.
Oolong tea, also known as green tea, was created in the Ming and Qing dynasties. Anxi tea farmers developed the oolong tea method on the basis of the green tea system, which was first introduced to northern Fujian and Guangdong, and then to Taiwan.
Oolong tea is a semi-fermented tea, which is a tea category with unique characteristics among several major tea categories in China. Oolong tea is a sutra
Teas of excellent quality are produced after processing such as killing, wilting, shaking, semi-fermentation, baking and so on. Oolong tea has a unique brewing method, and different brewing techniques will lead to different tastes of tea leaves. Oolong tea also has the reputation of "slimming tea" and "bodybuilding tea", which is favored by the public.
Huge oolong tea family
Oolong tea is a unique tea in China, mainly produced in northern Fujian and southern Fujian. As well as Guangdong and Taiwan, Hunan has also begun to produce a small amount in recent years.
Divided by origin
1. Minnan oolong tea
▲Anxi Tieguanyin
In addition to Tieguanyin, The Golden Guinon, Yongchun Buddha's Hand, and Southern Fujian Daffodil also belong to Southern Fujian Oolong.
"Tieguanyin" is both the name of the tea and the name of the tea plant variety, the shape of this tea is tightly knotted, some are shaped like a scale hook, some resemble dragonfly heads, because caffeine evaporates with the water, forming a layer of white frost on the surface, called "sand green frost".
After brewing, the aroma is fragrant, full of raw incense, and the bottom of the throat is sweet, which can be called seven bubbles with residual fragrance.
2. Northern Fujian oolong tea
▲Wuyi Rock Tea Big Red Robe
The most important thing in Northern Fujian Oolong is Wuyi Rock Tea. Wuyi Mountain has a wide variety of tea plants, in addition to the five famous bushes, Wuyi cinnamon, Wuyi daffodils, there are also many fine products, and the selection and breeding of excellent varieties of a single plant is called Wuyi mingcong, the other can be called Wuyi strange species, can also be called Wuyi vegetable tea. Da Hong Pao is the best quality and most famous of Wuyi Rock Tea.
Wuyi rock tea has a fat and uniform appearance, tight knots and curls, lustrous color, and frog skin-like bubbles on the back of the leaves. The color is sand green brown yellow, the leaf base, leaf margin vermilion or red dots, the center is dark green.
Drink this tea, the aroma is strong, the leaves are rich, the fresh slip is sweet, and it has a special "rock rhyme".
3. Guangdong oolong tea
▲Phoenix single bush
Guangdong oolong is famous for single bushes, the most famous is the phoenix single bush, in addition to the Lingtou single bush, Shiguping oolong and phoenix daffodils, as for the rest are called phoenix wave dish.
Phoenix single bush is produced in Chaozhou City, Guangdong Province, Phoenix Mountain area, tea shape is strong, leaf color light yellow with slight green, soup color yellow bright lining green, high aroma, many brewing, aftertaste is not scattered, sweet taste is particularly present. that
There are many types of medium fragrances, and the ten major fragrance types are the most prominent.
4. Taiwan oolong tea
▲Taiwan frozen top oolong
Taiwan oolong tea was introduced to Taiwan from Fujian in the Qing Dynasty, which is mainly divided into two types, one is baozhong tea, and the most famous is Wenshan baoshi. The other is Taiwanese oolong tea, pekoe oolong, frozen top oolong are famous in the world.
Of course, there are varieties such as Jinxuan, Jade Jade, Muli TieGuanyin, etc., and most of the others can be called Taiwan alpine oolong tea.
Divided by morphology
The appearance of oolong tea mainly includes strips, granular shapes and other forms, as well as some other special shapes.
1. Strip of cord-shaped oolong tea
Common ones are Wenshan Bao species, Wuyi rock tea, phoenix single bush and so on.
2. Granular oolong tea
Common ones are Tieguanyin, Frozen Top Oolong and so on.
3. Bunch-shaped oolong tea
Octagonal Pavilion Dragon Whisker Tea is a tea bundled into bunches.
4. Lump type oolong tea
Zhangping Daffodil is the only tightly pressed tea in Oolong Tea.
Divided by degree of fermentation
Depending on the degree of fermentation, oolong tea can generally be divided into light fermented tea (about 10%-25%), moderately fermented tea (about 25%-50%), and heavy fermented tea (about 50%-70%).
1. Mildly fermented oolong tea
Mildly fermented oolong tea is represented by Wenshan Baozhong tea and fragrant Tieguanyin. The degree of fermentation of Wenshan Baozhong tea is the lightest among oolong teas, about 8%-10%. The roasting is also light, which is closer to green tea in comparison, and is unique among oolong teas.
The fragrant Tieguanyin is a popular light fermented oolong tea with a fermentation degree of 15%-20%.
"Clear soup green water" is the representative feature of the fragrant Tieguanyin.
Compared with the traditional "green leaf red edged" oolong tea in Fujian, the "fragrant" oolong tea has obvious "three green" characteristics: that is, dry tea green, soup color green, leaf bottom green. After brewing, the aroma is fragrant and lasting, the tea soup is bright and bottomed, the entrance is raw, the throat is sweet and smooth, the charm is strong, and the tender fragrance is sweet.
2. The fermentation degree of "fragrant" oolong tea produced by the traditional process of moderately fermented oolong tea is generally heavier, which belongs to moderate fermentation, mainly representing the traditional production method of Tieguanyin, Wuyi rock tea, northern Fujian daffodils and Guangdong Phoenix single bush.
For example, northern Fujian Oolong, its appearance is thick and tight, the color is blue-brown and oily, commonly known as "Baoguang". The soup color is dark orange yellow or orange red, showing golden circles, the leaf bottom is thick and soft, the flower and fruit aroma is rich and long, and the taste is rich and sweet. Generally, its fermentation degree can be as high as about 50%.
3. Heavily fermented oolong tea
Heavily fermented oolong tea, non-pekoe oolong tea. Pekoe Oolong, also known as Oriental Beauty, is a famous tea unique to Taiwan, and is the most fermented tea in oolong tea, with a general fermentation degree of 60%.
Its appearance is full of branches and leaves, the white is revealed, the soup is amber in color, with honey or ripe fruit aromas, and the taste is sweet and mellow.
There are many categories of oolong tea, mainly divided into the above categories, and there are various sub-categories under the large categories, and I have to sigh the number of oolong tea families! I was dazzled to see it
Tieguanyin is popular throughout the country, from south to north, restaurants and teahouses, every household, where is there no Tieguanyin figure? Tieguanyin can be said to be synonymous with Chinese oolong tea.
Nowadays, Tieguanyin has played new tricks, new crafts, more and more classifications, more and more people storing Tieguanyin, before collecting Tieguanyin, you must understand these classifications of Tieguanyin.
Tieguanyin is classified by season
Spring Tea: Harvested from mid-to-late April to early May
Summer tea: Summer solstice to summer heat (mid-to-late June - early July) harvesting
Summer Tea: Harvested from autumn to summer (early August to late August).
Autumn tea: Harvested from the autumn equinox to the cold dew (late September to early October).
1. Spring tea
The spring climate is warm, the moisture and temperature are suitable, and the various ingredients in the fresh leaves are rich, so the tea soup is rich in inner quality and mellow and fresh in taste. Another reason is that spring tea fermentation is thorough, the taste will be thicker, otherwise it will be easy to return to green because of more moisture, and the aroma and taste will become lighter after a while.
2. Summer tea
Summer temperature is high, photosynthesis is strong, the proportion of polyphenols in fresh leaves increases, so the taste is lighter and astringent, the aroma is slightly older, and the quality is inferior.
3. Autumn tea
The long sunshine of autumn tea is conducive to the growth of tea plants, and the slightly lower temperature is also conducive to the formation and accumulation of aromatic substances in fresh leaves. Coupled with the high and refreshing climate environment, so that tea farmers can reasonably control the changes in the process of making green, so the aroma of autumn tea is particularly high.
Spring and autumn are the most important tea seasons for Tieguanyin, accounting for basically 80% of the annual output, and most of Anxi only do spring and autumn. Don't ask which is good in the spring and autumn Tieguanyin, as the saying goes, "spring water and autumn fragrance", which means that the spring Tieguanyin tea soup tastes better, and the autumn tea is prominent in aroma, each with its own advantages.
Tieguanyin is classified according to the type of incense
1. Fragrance type
Modern craftsmanship
, the fragrance type Tieguanyin color is emerald green, the soup water is clear, the floral fragrance is obvious, the fragrance type taste is relatively light, and the tip of the tongue is slightly sweet. Due to the cold nature of the new tea, do not drink too much, otherwise there will be a certain degree of stomach injury and insomnia.
2. Fragrant type
The tea leaves stir-fried by traditional craftsmanship are roasted and then roasted
Processed. Fragrant Tieguanyin has the characteristics of "incense, thickness, alcohol, sweetness", etc., the color is bright, the soup color is golden, the aroma is pure, the taste is thick, relative to the fragrance type, the fragrant Tieguanyin is warm, and it has the effect of quenching thirst, strengthening the spleen and warming the stomach.
3. Chen Xiang type
The Tieguanyin, which has been stored for many years, has Chen Xiang, which is what we often call old iron
, with "thick, mellow, moist, soft" and other characteristics, the performance of the color is black, the soup is rich, sweet and mellow, agarwood condensation rhyme.
The mainstream classification of Tieguanyin is divided into fragrant type, strong fragrance type, and Chen xiang type. this
In addition, there may be some tea friends who have seen the so-called rhyme type and charcoal roasting type. In fact, the characteristics of the rhyme type are between the fragrance type and the strong fragrance type, and there are also "small thick fragrances" with old flavors. The charcoal roasted type is a kind of strong aroma type, which mainly highlights its roasting flavor.
The fragrant Tieguanyin can be divided into three types
The technical trend of tieguanyin industry has changed, and the fragrance type tieguanyin, that is, the process of lighter fermentation process, has been differentiated into three categories: positive frying, green elimination, and acid drag.
1. Stir-fry
Among the fragrance types, it is the most fermented. The aroma of the tea cover is not obvious, the aroma is light, the intensity is not large, and it belongs to the style with rich staying power. However, in terms of aroma, it is common to stir-fry in a fragrant style, and the tea soup is also more elegant, and the style is subtle and common. The tea soup is mild, but after tasting, a strong back sweet emerges, with obvious sweetness and elegance.
2. Eliminate greening
The fragrance of the green tea cover is clear and high, easy to perceive, and the aroma is sharp and domineering and penetrating. The taste of the green tea soup is also relatively rich, known for its softness and consistency, which is suitable for careful tasting in the mouth, and the aftertaste is sweet after drinking, but it cannot be compared with the stir-fried tea.
3. Drag acid
Deacidated Iron Guanyin aroma is high, the taste is rich, slightly sour, sour but not steamy, sour and fragrant, there are also pleasant aromas similar to beer. It is respected by a small number of people, but there are not many high-grade teas that drag acid, because the process is not easy to control.
In general, the classification of Tieguanyin is still diverse, it is recommended that tea friends should choose suitable for their own tastes, the body, relatively speaking, the fragrance type Tieguanyin due to the light fermentation, strong irritation, if there is discomfort after drinking tea friends, you can choose the fragrant type or stored for many years of old iron.
Oolong tea has both the mellowness of green tea and the thickness of black tea, and also has the fragrance of flower tea. Different varieties of oolong tea have their own characteristics after brewing. But at the same time, it is reminded that there are three taboos for drinking oolong tea:
1, can not drink on an empty stomach, otherwise you will feel hungry, and even dizzy, turning over the stomach and vomiting, which is commonly known as "tea drunk";
2, can not drink before going to bed, otherwise it will make it difficult for people to fall asleep;
3, cold tea can not be drunk, oolong tea after cold cold, unfavorable to the stomach.
These three taboos are especially important for people who drink oolong tea for the first time, because oolong tea contains more tea polyphenols and caffeine than other teas, and improper tasting is easy to harm the body.
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