Green tea refers to oolong tea, one of the six major teas, which is semi-fermented and mild in nature. For example, Tieguanyin, Dahongpao, Fenghuang Dan Cong, Frozen Top Oolong Tea, Narcissus, Cinnamon, Zhangping Narcissus and Lingtou Single Cong all belong to green tea. The technology of green tea is complex, the raw materials are exquisite, and the finished tea has unique charm and high foam resistance.

Oolong tea is a kind of tea with good quality after picking, withering, shaking, frying, rolling and baking. Oolong tea evolved from Gongchalong Formation and Fengbing in Song Dynasty and was created around 1725 (Yongzheng period of Qing Dynasty). After tasting, the teeth and cheeks remain fragrant, and the aftertaste is sweet and fresh.

Pick:

The picking standard of oolong tea is that the tip is more mature than red green tea. Its picking standard is: when the new shoots of tea trees grow to 3-5 leaves, they will mature, and when the top leaves are 60% to 70% open, they will pick 2-4 leaves, commonly known as "face picking". The so-called "open face mining", the small open face is the top of the new shoot, the area of one leaf is equivalent to 1/2 of the second leaf, the middle open face is the top of the new shoot, and the area of the first leaf is equivalent to 2/3 of the second leaf.

The area of the top blade of the new tip with a wide opening D surface is equivalent to the area of the second blade. Generally, spring and autumn tea is picked with "middle noodles"; Summer and summer tea should be properly tender, that is, adopt "small open noodles" to collect and make; The tea garden is leafy and tender, and it can also be picked with a "small mouth", picking three or four leaves in one bud.