The difference between Dongding Oolong tea and Alpine Oolong tea:

1. The difference in altitude of the origin. Dongding Oolong tea is produced in Zhangya Village (Dongding Lane), Yonglong Village, Fenghuang Village, Lugu Township, Taiwan. The altitude is about 600-1000 meters. Alpine Oolong tea is produced in Nantou County, Chiayi County and other places in Taiwan, China, at an altitude of over 1,000 meters.

2. The difference in color: Dongding Oolong tea soup is refreshing and pleasant, the color is honey green with golden color, the tea fragrance is fresh and elegant, the aroma is elegant, the throat rhyme is rich and long-lasting, and the aroma is unique. It is said to be an imperial tea. Perfect for taking a tea bath. The high mountain oolong tea has a golden color, prominent floral aroma, rich and mellow taste, and is resistant to foaming. It has a rich taste and a high aroma.

3. The shape of the tea leaves is different. Dongding Oolong tea leaves are hemispherical, dark green in color, with faint golden edges. It is known as the "holy product of tea". High mountain oolong tea leaves are shaped like a hemisphere, dark green in color, and fragrant like golden cinnamon, with a sweet and refreshing fragrance.

4. Differences in climate. Dongding Oolong tea is grown in Dongding Mountain near Lugu, Taiwan. The mountain is foggy and the road is steep and slippery. When picking tea on the mountain, you have to "freeze" your toes to avoid sliding down. The top of the mountain It is called Frozen Top and the foot of the mountain is called Frozen Foot. Therefore, it is known as frozen top tea. High mountain oolong tea is a semi-fermented tea between green tea and black tea. Taiwan high mountain oolong is also called soft branch oolong or Jinxuan tea.

Oolong tea is a unique type of tea in China, mainly produced in the three provinces of northern and southern Fujian, Guangdong and Taiwan. Main Taiwan Oolong tea products: Dongding Oolong, Wenshan Baozhong, High Mountain Oolong, Alishan Tea, etc. Extended information

Oolong tea purchasing tips:

1. Tenderness and color

1. Tenderness is the basic factor that determines quality. “Look at the appearance when dry. "Look at the bottom of the leaves when wet" refers to tenderness.

2. Color The color of tea is closely related to the tenderness of raw materials and processing technology.

2. Smell the aroma of dry tea

Hold the dry tea in your hands, press it closely and smell it, and inhale deeply three times in a row. If the aroma lasts, or even gets stronger, it is good tea. Of course, you must pay attention to whether the aroma is unnatural for the sake of being obvious, or whether it is artificially created; worse, the flaw will be revealed when you take the second breath. , or the fragrance does not appear, or even smells green and miscellaneous, of course it is not necessary.

3. The shape of tea

1. Bar rope refers to the shape specifications of various types of tea, such as fried green strips, round pearl tea, flat Longjing tea, and granulated red tea. Shape and so on.

2. Wholeness refers to the shape and degree of brokenness of the tea leaves. Evenness is better and brokenness is the second best.

3. Clarity mainly depends on whether the tea leaves are mixed with tea pieces, tea stems, tea powder, tea seeds, and the amount of inclusions such as bamboo chips, wood chips, lime, and sediment mixed in during the production process.

4. Open the soup and brew it

1. Color of the tea soup: Use a porcelain spoon to spread the tea leaves to see how the color of the soup is.

2. Tea soup aroma: The aroma of tea has different manifestations due to differences in varieties, production processes and seasons.

3. Taste of tea soup: Tea is mainly used for drinking. The tea soup is put into the mouth, and the tongue is used to roll the tea soup back and forth in the mouth, so that the taste of the tea soup can be fully contacted and felt in the mouth. Distinguish the tea soup's sweetness and consistency, bitterness and astringency, irritation and astringency, etc.

4. Identify the bottom of the leaf: The identification of the bottom of the leaf is mainly judged by vision and touch. The age of the tea can be determined by looking at the unfolding speed of the leaf surface. For newly made tea, the color of the bottom of the leaf is bright and clear; for old tea, , it is reddish brown or dark black.

Baidu Encyclopedia-Oolong Tea