Chinese Oolong Tea
Chinese Oolong Tea: Complexly aromatic, blending green freshness and black richness.
Chinese oolong tea, celebrated for its diverse flavor profiles and complex aroma, holds a distinguished place in the world of tea with a history spanning over a thousand years. Its origins can be traced back to the Fujian Province during the Song Dynasty (960 - 1279 CE). Initially, oolong tea was developed as a semi-oXidized tea, bridging the gap between green and black teas. This unique processing method allowed for the preservation of some Green Tea characteristics while incorporating the rich, robust flavors associated with black tea.
During the Ming Dynasty (1368 - 1644 CE), oolong tea gained further prominence as tea-making techniques were refined and standardized. The Qing Dynasty (1644 - 1912 CE) witnessed the spread of oolong tea cultivation and production to other regions of China, each area developing its own distinct styles and varieties. Today, oolong tea is not only a symbol of Chinese Tea Culture but also a beloved beverage enjoyed worldwide for its health benefits and exquisite taste.
The Grades of Oolong Tea
spring Oolong tea
Spring oolong tea is harvested during the spring season, typically from late March to early May. This period is characterized by mild temperatures and aBundant rainfall, which contribute to the tender and flavorful tea leaves. Spring oolong tea is highly prized for its fresh, floral aroma and delicate, mellow taste. The leaves are often slender and green, with a high concentration of amino acids and aromatic compounds. Due to its limited production and superior quality, spring oolong tea is relatively expensive and is considered a luxury item among tea connoisseurs.
autumn Oolong Tea
Autumn oolong tea is picked during the autumn months, usually from September to November. The cooler temperatures and shorter days of autumn result in tea leaves that are thicker and more robust compared to spring tea. Autumn oolong tea has a stronger, more full-bodied flavor with a hint of sweetness and a lingering aftertaste. The aroma is often described as fruity or nutty, adding to its complexity. While not as delicate as spring oolong tea, autumn oolong tea offers a unique and rich drinking experience and is more affordable, making it a popular choice for daily consumption.
Winter Oolong Tea
Winter oolong tea is a rarer variety, harvested during the winter season in regions with mild climates. The cold temperatures slow down the growth of the tea trees, allowing the leaves to accumulate more nutrients and develop a thicker cuticle. Winter oolong tea has a thick, oily texture and a strong, concentrated flavor. It is often characterized by a sweet, honey-like taste and a long-lasting, floral aroma. Due to its limited production and exceptional quality, winter oolong tea is highly sought after by tea enthusiasts and is considered a premium product.
The Production of Oolong Tea
Withering (Wei Diao, 萎凋)
Withering is the first crucial step in oolong tea production. Freshly picked tea leaves are spread out on bamboo trays or screens in a well-ventilated area, allowing them to lose some of their moisture content. This process softens the leaves, making them more pliable for subsequent processing steps. There are two main types of withering: sun withering and indoor withering.
· Sun Withering: Tea leaves are exposed to direct sunlight for a short period, usually 15 - 30 minutes. Sun withering helps to initiate the oxidation process and gives the tea a unique floral aroma. However, excessive sun exposure can damage the leaves, so careful monitoring is required.
· Indoor Withering: Tea leaves are placed in a controlled indoor environment with regulated temperature and humidity. This method allows for more precise control over the withering process and is often used for high-quality oolong teas. Indoor withering can take several hours, during which the leaves gradually lose moisture and undergo subtle chemical changes.
Bruising (Zuo Qing, 做青)
Bruising, also known as "shaking green," is a key step that distinguishes oolong tea from other types of tea. After withering, the tea leaves are gently shaken or tossed in bamboo baskets. This action causes the edges of the leaves to bruise, initiating the oxidation process while leaving the center of the leaves relatively unoxidized. The bruising process is repeated several times over a period of several hours, with each shaking followed by a period of rest. This intermittent shaking and resting allow for a controlled and gradual oxidation, resulting in the complex flavor and aroma characteristics of oolong tea.
Fixation (Sha Qing, 杀青)
Fixation is used to halt the oxidation process and preserve the desired flavor and aroma of the tea. There are two common methods of fixation for oolong tea: pan-frying and steaming.
· Pan-Frying: Tea leaves are heated in a hot wok or pan over high heat. The high temperature quickly denatures the enzymes responsible for oxidation, locking in the tea's flavor and aroma. Pan-frying also gives the tea leaves a slightly toasted flavor and a glossy appearance.
· Steaming: Tea leaves are exposed to high-temperature steam for a short period. Steaming is a more gentle method of fixation compared to pan-frying and is often used for certain types of oolong tea to preserve their delicate flavor and aroma.
Rolling (Nian Yao, 揉捻)
Rolling is the process of shaping the tea leaves into their characteristic form. After fixation, the tea leaves are placed in a rolling machine or rolled by hand. The rolling action breaks down the cell walls of the leaves, releasing their essential oils and enhancing the tea's flavor and aroma. Rolling also helps to shape the leaves into tight balls, strips, or other desired forms, which can affect the tea's brewing characteristics and appearance.
Drying (Gan Zao, 干燥)
Drying is the final step in oolong tea production. The rolled tea leaves are spread out on bamboo trays or screens and dried using hot air or charcoal fire. Drying removes any remaining moisture from the leaves, preventing mold growth and ensuring the tea's long-term stability. The drying process also further develops the tea's flavor and aroma, giving it a rich, complex profile. There are two main types of drying methods:
· Baking: Tea leaves are dried over a charcoal fire, which imparts a unique smoky or toasty flavor to the tea. Baking is often used for traditional oolong teas to enhance their richness and depth of flavor.
· Air Drying: Tea leaves are dried using hot air in a drying chamber. Air drying is a more gentle method that preserves the tea's natural flavor and aroma. It is commonly used for modern oolong teas that emphasize freshness and floral notes.
The Producing Areas and Varieties of Oolong Tea
China can be divided into three main oolong tea producing areas: Fujian, Guangdong, and Taiwan, with each area having its distinct geographical environment, climatic features, and tea - cultivating traditions, giving rise to a diverse array of oolong teas with unique characteristics.
Geographical Location and Terroir Advantages
Fujian Province, located on the southeastern coast of China, is renowned as the birthplace of oolong tea. The province's diverse topography, including mountains, hills, and coastal areas, provides ideal conditions for tea tree cultivation. The warm and humid climate, coupled with fertile soil and abundant rainfall, contributes to the production of high-quality oolong teas with distinct regional characteristics.
Core Famous Teas
· Tieguanyin (Iron Goddess of Mercy, 铁观音)
· Origin: Tieguanyin originates from Anxi County in Quanzhou City, Fujian Province. It has a history of over 300 years and is one of the most famous oolong teas in the world.
· Characteristics: The tea leaves are heavy and solid, with a distinct orchid fragrance. The aroma is long-lasting, and the taste is rich and complex, with a balance of sweetness, bitterness, and astringency. After brewing, the leaves unfurl gradually, revealing their beautiful shape. The tea soup is golden yellow and bright.
· Quality Features: Tieguanyin is rich in polyphenols, amino acids, and vitamins, which have various health benefits, such as reducing stress, improving digestion, and enhancing immunity.
· Brewing Method: Use about 7 - 8 grams of tea leaves per 150 ml of water. Brew with boiling water (around 100°C or 212°F) for about 30 seconds to 1 minute for the first infusion, and then increase the brewing time slightly for subsequent infusions. It can be brewed 5 - 7 times.
· Storage Method: Keep in an airtight container in a cool, dry place. It can also be stored in the refrigerator for long-term preservation, but make sure to seal it properly to prevent moisture and odor absorption.
· Market Price: Ranges from 20 - 80 USD/100g, depending on the quality and grade.
· Dahongpao (Big Red Robe, 大红袍)
· Origin: Dahongpao is produced in the Wuyi Mountains in Fujian Province. It is one of the most prestigious oolong teas and is often referred to as the "King of Oolong Teas."
· Characteristics: The tea leaves are dark brown and twisted, with a strong, roasted aroma. The taste is full-bodied and complex, with notes of rock, mineral, and a hint of sweetness. The tea soup is deep amber in color.
· Quality Features: Dahongpao is rich in antioxidants and bioactive compounds that have anti-inflammatory, anti-cancer, and anti-aging effects. It is also believed to improve cardiovascular health and regulate blood sugar levels.
· Brewing Method: Use about 5 - 7 grams of tea leaves per 150 ml of water. Brew with boiling water for about 1 - 2 minutes for the first infusion, and then extend the brewing time for subsequent infusions. It can be brewed 8 - 10 times.
· Storage Method: Store in an airtight container in a cool, dry, and dark place, away from strong odors.
· Market Price: High-quality Dahongpao can be quite expensive, ranging from 100 - 1000 USD/100g or even higher for rare and aged varieties.
· Shui Xian (Narcissus, 水仙)
· Origin: Shui Xian is mainly produced in the Wuyi Mountains and Jianyang City in Fujian Province. It has a long history of cultivation and is a popular oolong tea variety.
· Characteristics: The tea leaves are large and dark green, with a floral and fruity aroma. The taste is mellow and sweet, with a long-lasting aftertaste. The tea soup is light yellow in color.
· Quality Features: Shui Xian is rich in amino acids and vitamins, which can help improve sleep quality, relieve fatigue, and enhance mental alertness.
· Brewing Method: Use about 5 - 6 grams of tea leaves per 150 ml of water. Brew with water at around 90 - 95°C (194 - 203°F) for 1 - 2 minutes for the first infusion, and then adjust the brewing time according to personal preference for subsequent infusions. It can be brewed 4 - 6 times.
· Storage Method: Keep in an airtight container in a cool, dry place, away from direct sunlight and strong odors.
· Market Price: Approximately 15 - 40 USD/100g, depending on the grade and origin.
Geographical Location and Terroir Advantages
Guangdong Province, located in southern China, has a subtropical climate with warm temperatures and high humidity throughout the year. The province's mountainous terrain and fertile soil provide suitable conditions for tea tree growth. Guangdong is famous for its Phoenix Dancong oolong teas, which are known for their diverse and complex flavor profiles.
Core Famous Teas
· Phoenix Dancong (Fenghuang Dancong, 凤凰单丛)
· Origin: Phoenix Dancong is produced in the Phoenix Mountain area in Chaozhou City, Guangdong Province. It has a history of over 900 years and is renowned for its wide variety of flavors, each with its own unique characteristics.
· Characteristics: There are numerous varieties of Phoenix Dancong, each named after its distinct aroma, such as Orchid Fragrance, Honey Orchid Fragrance, Ginger Flower Fragrance, etc. The tea leaves are slender and twisted, with a strong and long-lasting aroma. The taste is rich and complex, with a balance of sweetness, bitterness, and astringency. The tea soup is golden yellow or orange in color.
· Quality Features: Phoenix Dancong is rich in polyphenols, flavonoids, and essential oils, which have antioxidant, anti-inflammatory, and anti-cancer properties. It can also help improve digestion, reduce stress, and enhance mental clarity.
· Brewing Method: Use about 5 - 7 grams of tea leaves per 150 ml of water. Brew with boiling water for about 1 - 2 minutes for the first infusion, and then adjust the brewing time according to the variety and personal preference for subsequent infusions. It can be brewed 8 - 10 times or more.
· Storage Method: Store in an airtight container in a cool, dry, and dark place, away from strong odors. It can also be stored in the refrigerator for long-term preservation, but make sure to seal it properly.
· Market Price: Ranges from 20 - 100 USD/100g, depending on the variety, grade, and rarity.
· Yingde Black Tea (Oolong Style, 英德乌龙)
· Origin: Yingde Black Tea, when processed in an oolong style, is produced in Yingde City, Qingyuan City, Guangdong Province. Yingde is well-known for its black tea production, but the oolong-style Yingde tea offers a unique flavor experience.
· Characteristics: The tea leaves are dark green and slightly twisted. It has a floral and fruity aroma with a hint of honey. The taste is mellow and smooth, with a balanced sweetness and a slight astringency. The tea soup is light amber in color.
· Quality Features: This tea is rich in antioxidants and vitamins, which can help boost the immune system, improve skin health, and promote overall well-being.
· Brewing Method: Use about 4 - 5 grams of tea leaves per 150 ml of water. Brew with water at around 90 - 95°C (194 - 203°F) for 1 - 2 minutes for the first infusion, and then extend the brewing time slightly for subsequent infusions. It can be brewed 4 - 6 times.
· Storage Method: Keep in an airtight container in a cool, dry place, away from direct sunlight and strong odors.
· Market Price: Approximately 10 - 30 USD/100g, depending on the quality and processing method.
Geographical Location and Terroir Advantages
Taiwan is an island situated in the western Pacific Ocean, enjoying a subtropical and tropical climate. Its mountainous landscape, with elevations spanning from sea level to over 3,000 meters, creates a variety of microclimates ideal for tea tree cultivation. Taiwan is renowned for its high - quality oolong teas, especially those produced in the central and southern mountainous areas.
Core Famous Teas
Dongding Oolong (Dongding Wu Long, 冻顶乌龙)
· Origin: Dongding Oolong is crafted on Dongding Mountain in Nantou County, Taiwan. It is one of the most well - known oolong teas from Taiwan and has a history that can be traced back to the 19th century.
· Characteristics: The tea leaves are spherical and tightly rolled, presenting a light green hue. It emits a floral and fruity aroma with a subtle hint of honey. The taste is mellow and smooth, leaving a long - lasting aftertaste. The tea liquor is light yellow - green in color.
· Quality Features: Dongding Oolong is abundant in antioxidants and amino acids, which can assist in reducing stress, enhancing sleep quality, and boosting mental alertness. Additionally, it possesses anti - inflammatory and anti - cancer properties.
· Brewing Method: Use approximately 5 - 6 grams of tea leaves for every 150 ml of water. Brew with water at around 85 - 90°C (185 - 194°F) for 1 - 2 minutes for the first infusion. Then, adjust the brewing time according to personal preference for subsequent infusions. It can be brewed 5 - 7 times.
· Storage Method: Store in an airtight container in a cool, dry, and dark place, away from strong odors. For long - term preservation, it can also be stored in the refrigerator, but ensure proper sealing.
· Market Price: Ranges from 20 - 60 USD/100g, depending on the grade and origin.
Alishan Oolong (阿里山乌龙)
· Origin: Alishan Oolong is produced in the Alishan area of Chiayi County, Taiwan. Alishan is a well - known tourist destination with high - altitude mountains, lush forests, and clean air, providing an excellent natural environment for tea cultivation.
· Characteristics: The tea leaves are semi - ball - shaped and tightly curled, with a fresh green color. It has a distinct floral fragrance, often described as a combination of orchid and osmanthus. The taste is sweet and mellow, with a refreshing aftertaste. The tea soup is bright yellow - green.
· Quality Features: Alishan Oolong is rich in polyphenols, vitamins, and minerals. It has the functions of promoting digestion, improving immunity, and protecting the cardiovascular system. Regular consumption can also help to beautify the skin and delay aging.
· Brewing Method: Use about 4 - 5 grams of tea leaves per 150 ml of water. Brew with water at around 90 - 95°C (194 - 203°F) for 1 - 1.5 minutes for the first infusion. Subsequent infusions can be adjusted according to personal taste, and it can generally be brewed 4 - 6 times.
· Storage Method: Keep it in an airtight container in a cool and dry place, avoiding direct sunlight and strong odors. If storing for a long time, you can put it in the refrigerator, but remember to take it out and let it return to room temperature before opening the container to prevent moisture condensation.
· Market Price: The price varies from 15 - 50 USD/100g, depending on factors such as the picking season, processing technique, and grade.
Jade Oolong (翠玉乌龙, also known as Tsuiyu Oolong)
· Origin: Jade Oolong was originally developed in the tea research stations in Taiwan and is now widely cultivated in various tea - growing regions across the island, including Pinglin, Muzha, and Mingjian.
· Characteristics: The tea leaves are relatively large and well - formed, with a bright green color. It has a fresh and elegant floral aroma, similar to the scent of jasmine. The taste is light and refreshing, with a slight sweetness and a clean finish. The tea liquor is a clear light green.
· Quality Features: Jade Oolong contains a relatively high amount of catechins and caffeine, which can help to refresh the mind, increase metabolism, and aid in weight loss. It also has certain antibacterial and anti - inflammatory effects.
· Brewing Method: Use approximately 3 - 4 grams of tea leaves per 150 ml of water. Brew with water at around 80 - 85°C (176 - 185°F) for 1 - 1.5 minutes for the first infusion. You can adjust the brewing time and temperature slightly according to your preference, and it can be brewed 3 - 5 times.
· Storage Method: Store in an airtight container in a cool and dry place, away from heat and light. To maintain its freshness for a longer period, you can vacuum - seal it and store it in the refrigerator.
· Market Price: It generally ranges from 10 - 30 USD/100g, depending on the quality and source.
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