Oolong tea belongs to green tea and semi-fermented tea. It has many varieties and is a unique tea category in China.

Oolong tea is a high-quality tea produced after picking, withering, shaking, frying, rolling, baking and other processes. Oolong tea evolved from the tribute tea dragon dumplings and phoenix cakes of the Song Dynasty, and was created around 1725 (the Yongzheng period of the Qing Dynasty). After tasting, the fragrance remains on the teeth and cheeks, and the aftertaste is sweet and fresh.

Oolong tea is a unique type of tea in China, mainly produced in the three provinces of northern and southern Fujian, Guangdong and Taiwan. There is also a small amount of production in Sichuan, Hunan and other provinces. In addition to being sold domestically in Guangdong, Fujian and other provinces, oolong tea is mainly exported to Japan, Southeast Asia, Hong Kong and Macao. Its main production areas are Anxi County, Fujian Province and other places.

Extended information:

The impact of different harvesting seasons on the quality of oolong tea is extremely significant. Generally, spring tea has the best quality, autumn tea comes second, and summer tea has the worst quality.

After the dormancy period in winter, the tea tree has accumulated rich nutrients. In spring, the climate is warm and the rainfall is abundant, which is conducive to the nitrogen metabolism of the tea tree, making the fresh leaves rich in substances, especially aromatic substances, The content of amino acids, theanine and water-soluble components is relatively high, while the components such as anthocyanins and ester catechins that affect the aroma of oolong tea are relatively low.

So spring oolong tea generally has a clear aroma, rich and sweet taste, and is of good quality. During the summer heat, the temperature is high, tea trees grow rapidly, and carbon metabolism in the body is strong, which is conducive to the accumulation of tea polyphenols.

Especially under high temperature conditions, the ester catechins, anthocyanins and green smelling substances in fresh tea leaves increase, terpenes that can form the good aroma of oolong tea and violets with elegant aroma. Ketones, etc. were significantly reduced. Therefore, the oolong tea produced in the summer and summer seasons has a weak aroma, bitter taste and poor quality.