Also known as green tea, Oolong tea is a unique type of tea from China and one of the three major types of tea in the world.
Oolong tea evolved from the imperial tribute teas, Dragon Phoenix Cake and Phoenix Cake, during the Song Dynasty. It was first created around 1725 (during the Yongzheng period of the Qing Dynasty). According to the "Anxi County Chronicle" of Fujian: 'Anxi people first invented the method of making Oolong tea in the third year of Yongzheng in the Qing Dynasty, and later it was passed on to northern Fujian and Taiwan.' Historical records also show that by 1862, tea houses in Fuzhou were already selling Oolong tea, and by 1866, Taiwanese Oolong tea began to be exported. Today, in addition to being sold domestically in Guangdong, Fujian, and other provinces, Oolong tea is mainly exported to Japan, Southeast Asia, and Hong Kong and Macau.
There is a beautiful legend about the origin of Oolong tea.
A long time ago, in the deep mountains of Anxi, there lived a hunter named Hu Liang. One day, he accidentally discovered a mountain covered with small trees, their branches and leaves dark green and lush. He picked a branch and put it in his basket to cover his prey. After crossing mountains and ridges, he returned home just before sunset. When he got home, he lit a fire to boil water. As the mountain wind blew, he suddenly smelled a refreshing fragrance. While handling his prey, he discovered that the fragrance came from the branch of leaves in his basket.
Hu Liang picked a few leaves and tried brewing them with boiling water. As soon as he drank it, he felt a burst of saliva in his mouth, and his irritability disappeared. He thought this must be a divine tree and immediately went back to the mountains to gather a large bundle of branches and leaves. However, when he used these leaves to brew water, the taste became bitter and astringent. Hu Liang pondered for a long time but couldn’t understand why the leaves from the same tree tasted different.
After careful thought, he realized that the originally picked leaves had been wilted in the sun for most of the day, which produced the fragrance. So, he explored and experimented with making fragrant tea, and after repeated trials, he finally found the method for making fragrant tea. Once the fragrant tea was successfully made, it spread far and wide, and Hu Liang’s name became widely known. In the Anxi dialect, 'Hu Liang' sounds similar to 'Oolong,' so the tea produced there came to be known as 'Oolong tea,' gaining fame both domestically and internationally. Oolong tea has a clear and fresh aroma, is rich but not astringent, with a mellow taste. The second and third brews are the most fragrant, and aged tea is considered the best. Its quality lies between black tea and green tea, being warm in nature, with the rich flavor of black tea and the fresh aroma of green tea. Its distinct characteristics often make it a favorite of 'tea addicts,' and it is praised as 'green leaves with red edges.' After drinking, it leaves a fragrant aftertaste and a sweet finish. Oolong tea also has certain medicinal properties, particularly in breaking down fat, promoting weight loss, and beautifying the body, which is why it is known as 'beauty tea' and 'slimming tea' in Japan.
Classification
Currently, oolong tea is mainly produced in Fujian's Minbei, Minnan, Guangdong, and Taiwan provinces, with small quantities also produced in Sichuan, Hunan, and other provinces.
Oolong tea is categorized according to its production area into: Minbei Oolong tea, Minnan Oolong tea, Guangdong Oolong tea, and Taiwan Oolong tea, among others.
- Minbei Oolong Tea
Oolong tea produced in the Wuyi Mountain area in northern Fujian Province is classified as Minbei Oolong. The main varieties include Wuyi Rock Tea, Minbei Shuixian, and Minbei Oolong, with Wuyi Rock Tea being the most famous. There are many different types of Rock Tea, mostly named after the tea plant varieties. Minbei Oolong also varies by its production area and variety, including Jianou Oolong, Chong'an Longxu Tea, Zhenghe White Hair Monkey, and others.
- Minnan Oolong Tea
Minnan is the birthplace of oolong tea, from where it spread to Minbei, Guangdong, and Taiwan. The most famous and high-quality oolong tea produced in southern Fujian is Anxi's "Tieguanyin." Other notable varieties include Shuixian, Huangjin, Qilan, Meizhan, and Benshan. Oolong tea made from a blend of these varieties is collectively referred to as "Sezhong." Anxi County produces the most Minnan Oolong tea, with "Tieguanyin" and "Huangjingui" being the two most famous brands, enjoying high reputations in Japan, Southeast Asia, and Hong Kong.
- Guangdong Oolong Tea
The most famous oolong teas from the Chaozhou area in Guangdong Province are Fenghuang Dancong and Fenghuang Shuixian. In recent years, Shiping Oolong and Lingtou Dancong from Guangdong have also gained prominence. Additionally, Raoping County produces Sezhong, made from various varieties' buds and leaves, with main products including Daye Qilan, Tieguanyin, and Meizhan.
- Taiwan Oolong Tea
Taiwan Oolong is the most heavily fermented type of oolong tea, making it the closest to black tea. The fresh leaf harvesting standard involves picking one bud and two leaves.
Taiwan's oolong tea is divided into Taiwan Oolong and Taiwan Baozhong based on the degree of withering and making-green. "Oolong" has a heavier degree of withering and making-green, with golden-yellow and bright tea soup, rich flavor, and a ripe fruit aroma. The most famous is the "Dongding Oolong" from Fenghuang Mountain, followed by oolong tea from Emei and other areas in Hsinchu County. "Baozhong" has a lighter degree of withering and making-green, mainly produced in Wenshan, Qixingshan, Xindian, Tamsui, and other areas in Taipei County, with Wenshan Baozhong being of the best quality. Taiwan Baozhong, due to its lighter fermentation, has greener leaves, bright yellow tea soup, and a flavor close to green tea.
| Characteristics | High-Quality Oolong Tea | Low-Quality Oolong Tea |
|---|---|---|
| Appearance | Tieguanyin tea has stout, compact, and heavy strips, slightly round and curved; Shuixian tea has thick, tight, twisted strips; Oolong tea has compact, heavy, and curled strips. | Strips are coarse, loose, and light. |
| Color | Oolong tea has a sand-green, dark-green, or bright-green oily luster. | It appears dark brown, brown, red, iron-colored, or withered red. |
| Aroma | Oolong tea has a floral fragrance. | It has a smoky, burnt, or grassy smell, and other off-flavors. |
| Soup Color | Oolong tea soup is orange-yellow or golden, clear, and bright. | The soup color is dark green, red, and cloudy. |
| Taste | The tea soup is mellow, fresh, and lively. | The tea soup is thin, and even has a bitter and astringent taste. |
| Leaf Base | Green leaves with red edges, the veins and edges are red while the rest is green, green parts are bright green with a slight yellow, red parts are bright. | The green parts are dark green, and the red parts are dark red. |
Selection
Oolong tea is made from fresh leaves through processes such as withering, making-green, fixation, rolling, and drying. It has the quality characteristics of both black tea and green tea, with golden-yellow tea soup, an aroma and flavor combining the freshness and richness of green tea and the mellowness of black tea, and leaves that are green with red edges.
There are currently two methods for evaluating oolong tea: the traditional method and the general method.
Traditional Method: Use a 110 ml bell-shaped cup and a tasting bowl, with 5 grams of tea for brewing, and a tea-to-water ratio of 1:22. The evaluation sequence is: appearance, aroma, color of the tea liquor, taste, and the condition of the tea leaves. First, heat the tasting cup and bowl with boiling water, then place the 5 grams of tea leaves into the bell-shaped cup and brew with boiling water. Generally, brew three times: the first brew for 2 minutes, the second for 3 minutes, and the third for 5 minutes. Each time before pouring out the tea liquor, smell the aroma while holding the lid of the tasting cup. Within the same type of aroma, the third brew with high aroma and strong taste is often considered the best.
General Method: Use a 150 ml tasting cup and a tasting bowl slightly larger than the cup, with 3 grams of tea for brewing, and a tea-to-water ratio of 1:50. Place the 3 grams of tea leaves into the tasting cup, fill with boiling water (close to 150 ml), and steep for 5 minutes. After draining the tea liquor, first evaluate the color of the tea liquor, then smell the aroma, taste the flavor, and finally observe the condition of the tea leaves.
These two evaluation methods, as long as the techniques are proficient and the quality characteristics of oolong tea are understood, can accurately assess the quality of the tea leaves. The general method is convenient to operate, with consistent evaluation conditions, which helps to quickly and accurately obtain evaluation results. Regardless of the region or variety, the comprehensive quality of oolong tea is assessed.
Oolong tea is a semi-fermented tea, between black tea (fully fermented) and green tea (non-fermented). It has a unique flavor but comes in many varieties and varying quality grades. How can one select high-quality oolong tea?
When selecting oolong tea, the four steps of looking, smelling, touching, and brewing can help choose good tea leaves.
First, looking, which means observing the appearance.
Hold the dry tea in your hand and inspect it under light to see if the color of the tea leaves is vibrant. Winter tea should be emerald green, and spring tea should be dark green, preferably with a sandy green white frost. If the tea is dull and yellow, it is inferior. Also, check for red edges; red edges indicate appropriate fermentation, while small, oily, pearl-like, white-haired green leaves are under-fermented young buds.
Second, smelling, which means smelling the aroma.
Hold the dry tea in your hand, bring it close to your nose, and inhale three times. If the aroma persists or even becomes stronger, it is good tea. Inferior tea lacks sufficient aroma, and tea with a green or off smell is poor quality.
Third, touching, which means assessing the texture of the tea leaves.
For ball-shaped tea leaves, if they feel soft when held, they are not sufficiently dry. Good tea should feel substantial when shaken in your hand. Too light indicates weak flavor, and too heavy may lead to bitterness. For strip-shaped tea leaves, if the tips feel prickly, it indicates that the leaves are too tender or have retained moisture, leading to a phenomenon called "water accumulation," which makes the tea bitter.
Finally, brewing, which means infusing the tea.
This is the most crucial step in tea tasting. Tea merchants usually grab a large handful of tea leaves and fill the teapot. However, for tea tasting, only a porcelain cup, 5 grams of tea leaves, and 150 ml of boiling water are needed, with a 5-minute steeping time. Then, use a small spoon to stir the tea leaves and observe the color of the tea liquor. If it is cloudy, the tea is under-roasted; if it is weak, the tea is too tender and under-fermented; if the leaves are burnt yellow and broken, the tea is over-roasted. Good tea liquor is bright and thick, with colors ranging from pale yellow, honey yellow to golden, depending on the variety and production method. Smell the aroma with a spoon, ensuring there is no grassy smell, which indicates improper tea production. Tea with a grassy smell will taste bitter if more tea is added or steeped longer, and the tea liquor will darken. Good tea retains its aroma even when the tea liquor cools.
The basic principle for selecting oolong tea is to use fewer leaves, more water, and longer steeping times. This way, the advantages and disadvantages of the tea leaves will be fully revealed.
Tasting
Brewing oolong tea involves unique techniques and offers a special kind of pleasure during the tasting process.
- Choosing Tea
According to individual tastes, select high or mid-grade oolong teas, such as Wuyi Shuixian, Tieguanyin, Huangjingui, Fenghuang Dancong, Dongding Oolong, etc.
- Preparing Tea Utensils
Famous teas and tea utensils always complement each other. As the saying goes, "Water is the mother of tea, utensils are the father of tea." With good tea leaves, good water and good tea utensils are needed to fully express the charm of the tea. Oolong tea utensils are best with "Yixing pottery and Jingdezhen porcelain."
Chaozhou people always prepare a special set of tea utensils when tasting oolong tea, known as the "four treasures of tea brewing," namely the Chaozhou stove, Jade book pot, Mengchen pot, and Ruoshen cup.
The Chaozhou stove is a small coarse pottery charcoal stove, made of white iron, small and exquisite, specifically for heating; the Jade book pot is a small ceramic pot, holding about four ounces of water, with a high handle and long spout, placed on the wind stove, specifically for boiling water; the Mengchen pot is a slightly smaller pottery teapot, mostly from Yixing, with the most precious being the purple clay pot. This type of pot not only has a unique shape and rich color, with purple being the best, but also has excellent water absorption, allowing the tea's fragrance to last longer, specifically for brewing tea; the Ruoshen cup is a small white porcelain cup, holding only three to four milliliters of water, usually three to five pieces, mostly from Jingdezhen, specifically for drinking tea.
The longer the teapot is used, the more mellow the tea's aroma becomes. For convenience, the commonly used "four treasures of tea brewing" now are: small electric stove, stainless steel kettle (there are also matching sets of electric stove and kettle called "instant bubble"), white porcelain lidded bowl (bell-shaped, convenient for placing tea leaves, smelling the aroma, pouring boiling water, and removing tea residue), and small teacups.
- Shaping
Gently pour the oolong tea onto white paper as needed, and after lightly shaking it, separate the thick and thin tea leaves. Use a bamboo spoon to spread out the coarse tea and fine powder separately.
- Placing Tea
Usually, put the tea powder at the bottom of the pot first, then cover it with coarse strips to prevent the tea powder from blocking the pot's mouth and hindering the smooth flow of tea soup. When brewing oolong tea, the amount of tea leaves used is more than that of high-quality teas and bulk flower teas, black teas, and green teas. It is appropriate to fill half the volume of the purple clay pot, weighing about 10 grams.
- Pouring Tea
When pouring tea, the water kettle needs to be at a relatively high position, and pour the boiling water slowly along the edge into the teapot, making the tea leaves roll and form circles, promoting the tea leaves to release their fragrance, commonly known as "high pour."
- Skimming Foam
When pouring tea, the boiling water should overflow the pot mouth, and then use the pot lid to gently skim off the foam floating on the tea soup surface. Some people pour out the water immediately after brewing the tea, commonly known as "tea washing," to wash away the dust on the tea leaves and preserve the true flavor of the tea. In fact, skimming foam and tea washing serve the same purpose, which is to wash the tea.
- Washing Cups
After skimming the foam, immediately cover the pot, and pour boiling water over it, known as "inside and outside attack." At the same time, rinse the teacups with boiling water to clean them and increase their temperature for further use.
- Pouring Tea
After letting the water in the pot stand for 2-3 minutes, the tea's exquisite true flavor is extracted. At this time, use the thumb, index finger, and middle finger to operate, lightly pressing the pot lid's knob with the index finger, and tightly pinching the pot handle with the middle and thumb fingers. When pouring tea, pour the soup at a low height to avoid losing the fragrance and flavor. Pour the tea soup into several cups in rotation, filling each cup halfway first, then repeat back and forth, until the cups are 80% full, called "Guan Gong patrols the city." If one pot of water is just enough to fill all the cups, it is called "just right." For those who are meticulous, they will pour the last few drops of strong tea separately into each cup, known as "Han Xin counts the soldiers."
For the second pour, still use boiling water to scald the cups, which also has its own technique. Hold the cup bottom with the middle finger, press the cup rim with the thumb, and place it in another cup filled with boiling water, letting it stand on its side, flick the thumb, and the entire cup spins like a flower, looking very beautiful. After scalding the cups in this way, you can pour the tea.
- Tasting
When tasting tea, generally use the right index finger and thumb to pinch the cup rim, with the middle finger supporting the cup bottom, slowly move the cup from the nose to the mouth, first observe the tea color, then smell the aroma while it is hot, and finally taste it. Tasting tea this way not only fills the mouth with fragrance but also is full of charm, truly appreciating the wonder of tasting oolong tea.
Especially when tasting Wuyi rock tea and Tieguanyin, both have a rich floral fragrance. When smelling the aroma, there's no need to hold the cup close to the nose for a long time. Instead, slowly move it back and forth from a distance, about three to four times, feeling the tea fragrance gradually hitting the nose, then slowly tasting it. The tea's aroma and taste are indescribably wonderful, reaching the best state.
Oolong tea is brewed in a small pot with a large amount of tea; plus, oolong tea itself is durable, generally can be brewed 5-6 times, still retaining its fragrance. Good oolong tea can also be brewed seven times, known as "seven brews still fragrant." The brewing time is also important, starting short and gradually increasing with each brew. The first brew should be shorter, about 2 minutes, and with each subsequent brew, the time is relatively extended. This ensures that the concentration of each brew is basically consistent, making it easy to appreciate and enjoy.
Experts also remind that there are three taboos in tasting oolong tea: First, do not drink on an empty stomach, otherwise, you will feel hungry, dizzy, and even nauseous, commonly known as "tea drunk"; second, do not drink before bed, otherwise, it will be difficult to sleep; third, do not drink cold tea, as cold oolong tea is cold in nature, which is not good for the stomach.
Experts particularly remind that these three taboos are especially important for those new to oolong tea because oolong tea contains more tea polyphenols and caffeine than other teas, and improper tasting can harm the body.
Oolong Tea Clear Drinking Method
For general tea enthusiasts who find the above method too complicated, here is a simple and easy-to-follow method for brewing oolong tea—the Oolong Tea Clear Drinking Method.
As the name suggests, the Oolong Tea Clear Drinking Method involves using the methods and utensils for brewing green tea to brew oolong tea. This method is very suitable for the currently popular Tieguanyin tea.
Analyzing the development process of tea history, the brewing methods of tea in China have always changed with the development of tea varieties. From the decoction method of the Tang Dynasty to the tea whisking method of the Song Dynasty, from the boiling tea method of the early Ming Dynasty to the infusion method of the early Qing Dynasty, and to the modern popular brewing method, these changes were due to the changes in tea production and processing methods, which in turn led to changes in brewing methods. The emergence of the Oolong Tea Clear Drinking Method is in line with this trend.
Compared with the traditional "Gongfu Tea" method, the Oolong Tea Clear Drinking Method has many characteristics and changes, which are briefly introduced below.
- Changes in the amount of tea used
The traditional amount of Tieguanyin tea used is about one-third to two-thirds of the container. Whether using a Mengchen pot or a gaiwan, the tea leaves, once expanded, just fill the cup, and the aroma fills the tea room. Nowadays, the amount of Tieguanyin tea used should be less, about one-sixth to one-fifth of the container. When the tea leaves expand, they just reach the rim of the cup, which helps in cultivating the aroma.
- Changes in tea utensils
In Anxi, Tieguanyin is generally brewed using a gaiwan (commonly known as a lidded bowl), which can fully release the true aroma and flavor of the tea. During the brewing process, the gaiwan can be flipped to fully brew the tea leaves. Nowadays, in addition to using a gaiwan, Tieguanyin can also be brewed using a Yixing clay teapot, an ordinary porcelain cup, or a glass cup. However, it is best to use a Yixing clay teapot. If you are in an office, of course, a glass cup is the most convenient and practical. You can prepare two glass cups, one for brewing and one for drinking. Once the tea is brewed, immediately filter it into the drinking cup to avoid the tea becoming over-steeped.
- Control of water temperature
Traditionally, Tieguanyin is best brewed with water at a rolling boil, and the teapot is rinsed to increase the temperature, which helps to "force out" the aroma and flavor of the tea leaves. However, the lightly fermented Tieguanyin of today is not suitable for such high water temperatures. The best water temperature is around 90℃, which is also the temperature of water from a regular office water dispenser.
The Oolong Tea Clear Drinking Method still falls under the "Gongfu Tea" method. Using this method to drink tea can cultivate the drinker's refinement and elegant tea-drinking sentiments. As Mr. Zhou Zuoren mentioned in his essay "Drinking Tea": "Drinking tea should be done under a tile-roofed house with paper windows, with clear spring water and green tea, using simple and elegant ceramic tea utensils, drinking with two or three friends, enjoying half a day of leisure, which can counterbalance ten years of worldly dreams.
Aroma
Oolong tea varies in aroma, but from the evaluation perspective, regardless of the variety used to make it, green tea can be roughly divided into four types based on the quality of its aroma: delicate floral and fruity, floral and fruity, roasted aroma, and roasted coarse aroma.
- Delicate Floral and Fruity
This is the best quality type of green tea. Its main characteristic is an aroma similar to that of peach or orchid, with a refreshing and smooth taste, delicate and elegant. The tea soup is bright orange-yellow, and the leaves are bright green with red edges, indicating a lighter fermentation. The dry tea is heavy, deep green, and glossy, mostly made from spring and autumn tea. Examples include Guangdong Chaoan Phoenix Dancong and Fujian Anxi Tieguanyin.
- Floral and Fruity
Compared to the delicate floral and fruity type, this type has a similar peach aroma and refreshing taste but lacks the delicate and smooth aftertaste. It is considered a second-tier product among green teas and still holds high economic value. This tea is mostly produced in autumn, with similar production conditions to the first type, accounting for about 25% of the total green tea production.
- Roasted Aroma
Oolong tea with a roasted aroma has a dark brown dry tea appearance, deep yellow tea soup, and dark green, dull leaves. These products are made from slightly coarse fresh leaves, resulting in a roasted aroma without a coarse taste.
- Roasted Coarse Aroma
This is the lowest quality type of green tea. The production method is the same as the third type, but the raw materials are even coarser, mostly consisting of low-grade fresh leaves from summer tea. Therefore, it has both a roasted aroma and a coarse taste.
| Tips | Source |
|---|---|
| Oolong tea is partially fermented, lying between green and black tea in terms of oxidation. | MDPI |
| It contains antioxidants that help reduce oxidative stress and inflammation. | ScienceDirect |
| Oolong tea may aid in weight loss by increasing metabolism and fat burning. | Healthline |
| Consuming oolong tea can improve heart health by reducing cholesterol levels. | Medical News Today |
| It has been shown to help manage blood sugar levels in type 2 diabetes patients. | Diabetes Journals |
| Oolong tea contains caffeine, which can enhance mental alertness and cognitive performance. | WebMD |
| It can improve skin health by combating dermatitis and other skin conditions. | Frontiers |
| Regular consumption may help prevent certain types of cancer due to its antioxidant properties. | ScienceDirect |
| Oolong tea is rich in fluoride, which can help strengthen tooth enamel and reduce cavities. | WebMD |
| The unique processing of oolong tea contributes to its distinctive flavor and aroma. | MDPI |
Health Benefits
Oolong tea is a special type of famous tea in China. It is loved for its rich aroma, mellow taste, and lingering aftertaste. It is also notable for its many health benefits, including anti-aging, cancer prevention, anti-arteriosclerosis, lowering blood lipids, and treating diabetes. In recent years, scientific research by scientists at home and abroad has confirmed that the chemical components and mineral elements in oolong tea have special functions for human health, roughly in the following aspects:
- Preventing Tooth Decay
In addition to quenching thirst and refreshing the mouth, oolong tea also has the effect of preventing tooth decay. Drinking tea to protect teeth has been applied in ancient China. Modern scientific analysis shows that tea contains a relatively rich amount of fluoride, while ordinary foods contain very little fluoride. About 40% to 80% of the fluoride in tea dissolves in hot water, and it easily combines with the calcium in teeth to form a layer of calcium fluoride on the surface of the teeth, which plays a role in preventing acid and decay.
In addition, long-term experiments by scientists have proven that the polyphenols contained in oolong tea have the effect of inhibiting the production of dental plaque enzymes. Therefore, drinking a cup of oolong tea after meals can prevent plaque and tooth decay.
- Whitening Skin
The polyphenolic substances in oolong tea have antioxidant effects and can eliminate reactive oxygen species in the body, reducing the consumption of vitamin C in the human body. Therefore, oolong tea can keep the skin delicate and white. Additionally, oolong tea itself contains vitamin C, making it doubly effective for whitening the skin. Vitamin C is excreted in the urine within 2 to 3 hours, so drinking oolong tea at any time can both whiten the skin and replenish vitamin C.
- Improving Skin Allergies
Surveys show that many people with skin diseases suffer from allergic dermatitis, but the cause of this dermatitis is still unclear. However, oolong tea has the effect of inhibiting the progression of the condition.
- Weight Loss and Fitness
In 1996, the Fujian Institute of Traditional Chinese Medicine conducted a study on the weight loss effect of drinking oolong tea on 102 adult men and women with simple obesity. The study showed that oolong tea contains a large amount of tea polyphenols, which not only enhance the action of fat-decomposing enzymes but also promote the metabolic activity of lipase in tissues. Therefore, drinking oolong tea can improve the body shape of obese people, effectively reduce their subcutaneous fat and waist circumference, and reduce their weight.
- Lowering Cholesterol
Oolong tea can promote the breakdown of fat in the blood and lower cholesterol levels.
- Anti-Aging
Recent research in China shows that the polyphenolic compounds in oolong tea can prevent peroxidation, indirectly playing a role in scavenging free radicals, thereby achieving the purpose of delaying aging.
- Anti-Cancer
Nowadays, it is widely recognized that drinking tea can prevent and fight cancer, and among teas, oolong tea has the best anti-cancer and cancer-preventing effects.
The tips of leaves picked for oolong tea are more mature than those for black or green tea. The picking standard is: when the new shoots of the tea tree have grown to 3-5 leaves and are about to mature, with the top leaf 60-70% open, 2-4 leaves are picked, commonly known as "open-face picking." Open-face picking is further divided into small open-face, medium open-face, and large open-face.
A small open-face is when the area of the top leaf of the new shoot is equivalent to 1/2 of the second leaf. A medium open-face is when the area of the top leaf is equivalent to 2/3 of the second leaf. A large open-face is when the area of the top leaf is equivalent to that of the second leaf. Generally, "medium open-face" picking is chosen for spring and autumn tea, while tender picking, or "small open-face" picking, is suitable for summer tea. If the tea garden is flourishing and retains tenderness, "small open-face" picking can also be chosen, picking one bud with three or four leaves.
In the Minnan tea region, the climate is mild, and there is ample rainfall, allowing for a long tea growth period, with four to five harvests a year: spring tea, summer tea, heat tea, autumn tea, and winter tea. The specific picking periods vary according to factors such as variety, climate, altitude, and fertilization. Generally, the picking periods are around Grain Rain for spring tea, around the summer solstice for summer tea, around the beginning of autumn for heat tea, around the autumn equinox for autumn tea, and after frost for winter tea. The picking intervals for each tea season are 40-50 days. Specifically, it should be done "a bit early at the beginning, just right in the middle, and not coarse or old at the end."
The making of oolong tea combines the advantages of both green tea and black tea methods, with green leaf bases and red edges, and a fragrance that combines the freshness of green tea and the sweetness of black tea. The creation of oolong tea dates back to around 1855, originating in Anxi, Fujian, and developed into the green tea method. It first spread to northern Fujian and later to Taiwan, with a history of more than one hundred years. The manufacturing process can be summarized as withering, making green, pan-frying, rolling, and drying, with the making green process being crucial for forming the unique quality characteristics of oolong tea, laying the foundation for its aroma and flavor.
- Withering
Withering, also referred to as cooling and sunning in oolong tea regions, involves the partial loss of water to increase the leaf's flexibility, facilitating subsequent processes. During the withering process, the enzyme activity is enhanced, releasing a grassy aroma, which benefits the fragrance. The withering process for oolong tea is distinct from that of black tea. Black tea withering involves a greater degree of water loss, and its withering and fermentation are conducted separately. In contrast, oolong tea withering and fermentation are combined, with withering controlling the leaf's moisture content to achieve the appropriate level of fermentation through substance transformation within the leaf.
- Yaoqing (Shaking)
Yaoqing is a crucial step in oolong tea production, forming its unique aroma and the characteristic green leaf with red edges. The withered leaves are placed in a shaking machine, causing the leaves to collide and bruise the leaf edges, promoting enzyme oxidation. After shaking, the leaves become hard from their initial softness. After a resting period, oxidation slows down, allowing water from the petioles and veins to spread into the leaves, making them swell and regain elasticity. This alternating process of movement and stillness leads to a series of biochemical changes. The bruised leaf edges undergo mild oxidation, turning red, while the central part of the leaf changes from dark green to yellow-green, creating the "green leaf with red edges." The evaporation of moisture during this process also enhances the tea's aroma.
- Pan-frying
The intrinsic quality of oolong tea is mainly formed during the Yaoqing stage, with pan-frying serving as a transitional process. Like green tea fixation, pan-frying inhibits enzyme activity in fresh leaves, controls oxidation, and prevents further reddening, thereby preserving the quality formed during Yaoqing. Additionally, it helps volatile grassy aromas evaporate and transform, creating a rich tea fragrance. The moist heat also breaks down some chlorophyll, making the leaves appear yellow-green and bright. Furthermore, some moisture evaporates, making the leaves soft and easier to roll.
- Rolling
Rolling breaks and curls the leaves into strips, reducing their volume and making them easier to brew. It also squeezes out some tea juices onto the leaf surface, enhancing the tea's flavor. Rolling should follow the principles of "hot, moderate, quick, and short duration," with pressure applied in stages: "light-heavy-light," and the speed controlled as "slow-fast-slow."
- Drying
Drying inhibits enzymatic oxidation, evaporates moisture, and softens the leaves. It also has a thermal effect, eliminating bitterness and astringency, and promoting a mellow flavor.
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