Today, I want to talk to you about oolong tea. Speaking of oolong tea, in fact, it is the most special of the six major tea categories, because its aroma is very strong, the process is cumbersome, and there are many special varieties, which are mainly from the greening process of oolong tea.
The greening process seems simple, picking the leaves of tea trees, placing them in a bamboo basket or sieve, and using a purely manual method of rocking and shaking, in this process, the edges of the tea tree leaves rub back and forth to produce wear. After it is worn, a biological oxidase in our tea leaves begins to oxidize tea polyphenols. After oxidative fermentation, the quality characteristics of oolong tea are called green leaves with red edges. In this process, the flower and fruit aroma of oolong tea will gradually be produced. When it reaches 50% fermentation, it stops killing, stops further fermentation, locks it at the highest point of aroma, and the charming aroma of oolong tea is thus retained.
Next, we introduce the more representative oolong tea - Da Hong Pao. It is said that in the eighteenth year of Hongwu in the Ming Dynasty, there was a man named Ding Xian who went to Beijing to take the exam, when passing through Wuyi Mountain, suddenly the abdominal pain was unbearable, the person collapsed at the door of the Yongle Tianxin Zen Temple, fell ill there, the monk in the temple casually picked a few pieces of tea tree leaves, mashed them in the pot and boiled them for Ding Xian to drink, the magic is that Ding Xian's illness actually got better very quickly, and when he left, the abbot also sent him some tea leaves, and later he went to the capital to pass the examination.
Suddenly, one day the empress got a strange disease, and the hundred doctors were ineffective, which made the emperor anxious, so he told the world and sought a famous doctor. Ding Xian happened to pass by that day, and the illness mentioned in the edict was similar to that when he was in Wuyi Mountain, and the tea that the abbot gave him was not willing to drink, so Ding Xian offered the tea to the emperor. After taking the medicine for two to three days, the empress was relieved of her illness, and the emperor was very happy to give Ding Xian a red robe.
After receiving the emperor's reward, Ding Xian returned to his hometown, passing through the door of the Yongle Tianxin Zen Temple in Wuyi Mountain, and knelt down to thank the abbot for saving his life. Seeing that Zhuangyuan Dingxian was kneeling at the temple gate, the old monk ran to the front, folded his hands and said that he would thank the tea tree, so Zhuangyuan Dingxian took off his red robe and draped it on the tea tree. The surrounding people pointed to this tea tree and shouted, "Da Hong Pao, Da Hong Pao", which is a legend about the origin of Da Hong Pao.
Wuyi Rock Tea Da Hong Pao, after three charcoal roasting, this tea is very mature, so we can also use boiling water completely. We will find that after brewing in boiling water, the tea soup of Da Hong Pao can show this orange-yellow translucent feeling, and the aroma will rise. If it is smouldered properly, it will appear brighter than the tea soup. Thanks to the unique charcoal roasting process, the tea will have a better aroma. In addition, because of the aforementioned greening process, some unique floral and fruit aromas will be formed.
Hen Heng Lou --嘚 Bar 嘚 Bar, regularly share those things about tea, welcome to pay attention!