1, different characteristics
Oolong tea belongs to semi-fermented tea, and the tea strips are curly and fat, and the color is sand green; After brewing, the soup is golden and rich in color, rich in orchid fragrance, mellow and sweet in taste, unique in "rhyme", very resistant to foam, and the seven bubbles still have a lingering fragrance.
Black tea is a fully fermented tea with the characteristics of black tea, red soup, red leaves and sweet and mellow taste. This tea is thin and tight in shape, with a seedling front, dark and oily in color, red and bright in soup color, rich and lasting in aroma, and mellow and sweet in taste.
2. Different places of origin
Oolong tea is mainly produced in northern Fujian, southern Fujian, Guangdong and Taiwan Province provinces, and also has a small amount of production in Sichuan, Hunan and other provinces, with Anxi County of Fujian Province as the main producing area. There are many varieties of oolong tea, which are sold in Guangdong, Fujian and other provinces and exported to Japan, Southeast Asia, Hong Kong and Macao.
There are many varieties of black tea and its producing areas are very wide, mainly in China. Besides, it is also produced in India, East Africa, Indonesia, Sri Lanka, Indonesia and Kenya.
3, the production process is different
Oolong tea is more mature than red and green tea in picking standard and leaf tip. The main production processes are picking, withering, shaking, frying, rolling and baking.
Black tea is made from suitable new tea leaves by a series of traditional production processes, such as withering, rolling, fermentation and drying, among which withering is an important process in the initial production of black tea.
How to preserve tea:
1, the tinplate double-cover colored tea container supplied in the market is selected. Before storage, check whether the tank body and the tank cover are sealed, so as not to leak air. When storing, the dried tea leaves should be canned, and the cans should be packed tightly. This method is convenient to use, but it is not suitable for long-term storage.
2. Choose a thermos bottle with good warmth retention as the container. Put the dried tea leaves into a bottle, and put them in full, so as to minimize the air retention. Cover the bottle mouth tightly with a cork, seal the brim with white wax, and then wrap it with adhesive tape. Because there is little air in the bottle and the temperature is stable, this method is also effective and simple.
3. Choose a dry, odorless, sealed ceramic jar, wrap the tea leaves with kraft paper, place them around the jar, put a lime bag in the middle, put a tea bag on it, and wrap it tightly with cotton after filling the jar. Lime should be replaced every 1-2 months. This method makes use of the hygroscopicity of quicklime, so that the tea leaves are protected from moisture, and the effect is good, and the quality of tea leaves can be maintained for a long time, especially for some precious tea leaves such as Longjing and Dahongpao. This method is especially suitable.