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In the series of teas associated with the dragon, each possesses its unique charm. This year, being the auspicious Dragon Year, we have meticulously planned a series to explore teas related to the “dragon,” revisiting their history, seeking their growth environments, experiencing their production techniques, and feeling their quality characteristics. In this issue, we introduce Oolong tea.
What is Oolong Tea?
Oolong tea, also known as Qingcha, is one of China’s unique tea categories, originating from Fujian province. It has spread to Taiwan and Guangdong, and today, the main production areas are distributed across these three provinces. Oolong tea is renowned for its distinctive fragrance, possessing natural floral and fruity aromas along with the special fragrance of the variety, which is the result of specific ecology, superior varieties, and meticulous processing technology.
Quality Characteristics of Oolong Tea
Oolong tea belongs to the semi-fermented tea category, characterized by “green leaves with red edges” and “rich floral and fruity fragrance.” There are numerous varieties, each with distinct features, mostly named after the tea tree variety. Depending on the origin and quality style, they can be divided into Minbei Oolong Tea, Minnan Oolong Tea, Guangdong Oolong Tea, and Taiwan Oolong Tea. Wuyi Rock Tea, Anxi Tieguanyin, Phoenix Dancong, and Dongding Oolong are classic teas corresponding to the above four regions.
Processing Technology of Oolong Tea
The main process of Oolong tea processing includes: withering (sunlight, heating, or natural withering) → green making → killing green → shaping → drying.
- Green Making: A critical step in Oolong tea processing that determines its quality. It involves alternating shaking and airing processes to control the moisture changes and enzymatic oxidation of the green leaves.
- Killing Green: Destroys enzyme activity with high temperature to fix the quality formed during green making and enhances the tea’s fragrance.
- Shaping: Shapes the tea leaves into specific forms through rolling or other mechanical actions.
- Drying: Reduces excess moisture to fix the quality and promote the conversion of aroma and taste substances.
Evaluation Methods of Oolong Tea
The evaluation methods for Oolong tea include using a 150ml standard cup or the traditional method derived from Gongfu tea drinking customs, which uses a bell-shaped covered teacup. The traditional method features using more tea, less water, shorter brewing time, and multiple infusions. The evaluation process includes dry and wet evaluations to identify the variety and determine the grade.