The production process of oolong tea is withering → shaking → frying → rolling → baking.

Withering: There are two types of withering: solar withering and indoor withering. Solar withering, also known as sun-greening, allows the fresh leaves to emit part of the water, allowing the substances in the leaves to be moderately transformed and reaching a suitable fermentation level; indoor withering, also known as cool greening, allows the fresh leaves to wither naturally indoors, which is also a common type of withering in oolong tea. method.

Shaking green: It is the key to making oolong tea (green tea) green. The withered tea leaves are shaken for 4 to 5 times, causing a series of biochemical changes in the fresh leaves, forming the unique "green leaves with red edges" characteristics at the bottom of the oolong tea leaves, as well as the unique aroma of oolong tea.

Fried greens: Use a frying machine to destroy the tea enzyme in the tea, preventing the leaves from turning red, causing the green flavor in the tea to subside and the tea aroma to emerge.

Twisting: It is a shaping step, which is to make the tea leaves into a spherical or strip shape to form the shape and structure of oolong tea.

Roasting: that is, drying to remove excess moisture and bitterness, roasting until the tea stems are crisp when broken by hand, and the smell is pure, making the tea aroma high and mellow.

Brewing Techniques

Oolong is popular nowadays. Ginseng Oolong and Frozen Top Oolong are very hot in the tea market. In fact, there are quite a lot of "holes" in oolongs, and it is not easy to drink oolongs "in place".

(5 pictures) Drinking Oolong Tea

The process of making Oolong tea can be roughly divided into: drying, drying, shaking, rolling, drying and picking stems. The necessary conditions for making a good pot of oolong tea are as follows:

1. Good tea, good water and good tea sets

As the saying goes: "Water is the mother of tea, and the utensils are the father of tea." For good tea, you also need good water and good tea sets to fully express its charm. The water is preferably pure water or mineral water, and the tea set is preferably "Yitao Jingci" (pottery from Yixing, porcelain from Jingdezhen).

2. Pot type and tea amount

Select the pot type according to the number of tea drinkers, and determine the amount of tea according to the capacity of the teapot. If the tea leaves are tightly knotted and hemispherical, the tea leaves need to occupy 1/3-1/4 of the teapot's volume; if the tea leaves are loose, they need to occupy half of the teapot's volume.

3. Water temperature requirements

Since oolong tea contains certain special aromatic substances that need to be fully developed under high temperature conditions, boiling water must be used for brewing.

4. Soup time

When brewing oolong tea from southern Fujian and Taiwan, the soaking time is generally about 45 seconds for the first brew, and about 60 seconds for the second brew, and every time after that. Just add 10 seconds to the brewing time. Oolong tea from Northern Fujian and Chaozhou takes much faster time to brew. The first steeping only takes 15 seconds.

5. Brewing times

Green tea is generally best brewed three times, while oolong tea has a saying that "seven brews will leave a lingering fragrance". With the right method, each pot can be brewed more than seven times.

Oolong tea on the market can be divided into southern Fujian, northern Fujian, Guangdong Chaozhou and Taiwan according to the origin of the tea.

Southern Fujian oolong tea is also called Xi tea. The representative famous teas include Tieguanyin, Huangjingui, Benshan, and Hairy crab. Northern Fujian oolong tea is also called rock tea. It is mainly produced in the Wuyi Mountain area of ??Fujian. The representative famous teas include Dahong. Robe, cinnamon, Iron Arhat, Narcissus, etc.; Guangdong Chaozhou Oolong tea is famous for Fenghuang Dancong; Taiwan Oolong tea is mainly produced in Taiwan, and due to different fermentation processes, it is divided into two categories: Taiwan Oolong and Taiwan Baozhong. Dongding Oolong, Qingxin Oolong and Wenshan Baozhong are very famous, but Taiwanese teas such as Jinxuan and Cuiyu are also becoming popular.

Oolong tea has a rich and mellow aroma, mellow taste, fresh and sweet taste; the bottom edge of the leaves is reddish brown, and the middle part is light green, forming a unique "green leaf with red edge". However, in terms of soup color, Northern Fujian tea and Southern Fujian tea are different: Northern Fujian Oolong tea has a darker soup color, while Southern Fujian Oolong tea has a clear and bright soup color.