This year's popular drink Oolong, ginseng Oolong, frozen top Oolong is hot in the tea market. In fact, Oolong's "board" is still quite a lot, and drinking Oolong "in place" is not easy.

Oolong tea, also known as green tea, is a type of semi-fermented tea between green tea (not fermented) and black tea (completely fermented). Therefore, it has the fragrance of green tea and the sweet taste of black tea, and it subtly suppresses the astringency of black tea and the pain of green tea.

The general steps of Oolong tea making process can be divided into: drying green, airing green, shaking green, rubbing, drying and sorting. The necessary conditions for making a pot of oolong tea are as follows:

A good tea good water tea

As the saying goes: "Water is the mother of tea, and the device is the father of tea." With good tea, you need to have a good cup of tea in order to achieve the best of its charm. The water is preferably pure water or mineral water, and the tea set is "Pottery Pottery" (Yixing pottery, Jingdezhen porcelain).

Second, the pot type and the amount of tea

According to the number of people who drink tea, the type of pot is selected, and the amount of tea leaves is determined according to the capacity of the teapot. If the tea leaves are tightly hemispherical, the tea leaves must account for 1/3 to 1/4 of the teapot's volume; if the tea is loose, it must account for half of the pot.

Third, the water temperature requirements

Oolong tea must be boiled with boiling water because it contains certain special aromatic substances that need to be fully used under high temperature conditions.

Fourth, open soup time

The first bubble of the oolong tea brewing time in southern Taiwan and Taiwan is generally about 45 seconds, and the second brewing time is about 60 seconds. After that, the brewing time is increased by 10 seconds. Oolong tea in northern Fujian and Chaozhou is much faster to open soup, and the first bubble is 15 seconds.

Fifth, the number of brewing

Green tea is generally the best three times, and oolong tea is said to have “seven bubbles and more than one fragrance”. The method can be used more than seven times for each pot.

Oolong tea on the market can be divided into Taonan, Weibei, Chaozhou, Guangdong, and Taiwan according to the origin of tea.

Weinan Oolong Tea is also known as Xi Tea. Representative teas include Tieguanyin, Huangjingui, Benshan and Maohai. Oubei Oolong Tea is also known as Yancha. It is mainly produced in Wuyishan, Fujian Province. Representative teas include Da Hong Pao, cinnamon, and iron Lohan. Daffodils, etc.; Chaozhou, Guangdong Oolong tea is known as the Phoenix Scorpion; Taiwan Oolong tea is mainly produced in Taiwan, because the fermentation process is divided into Taiwan Oolong and Taiwan Baoteng two categories. The frozen top Oolong, Qingxin Oolong, and Wenshan Oolong are very famous. However, in recent years, Taiwanese tea such as Jinluo and Cuiyu have also become popular.

Oolong tea is mellow and full of mellow flavor, full of mellow taste, fresh and refreshing; the edge of leaves is reddish-brown, and the middle part is pale green, forming a strange “red leaf with green leaves”. However, from the point of view of the soup color, the northern Fujian tea and the southern Fujian tea are different: the northern Fujian Oolong tea has a deeper color and the southern Fujian Oolong tea has a clearer and brighter color.

special reminder:

In a strict sense, ginseng oolong tea is not an original tea. It is a kind of reprocessed tea. It is made from the leaves of American ginseng and other accessories added into the tea. High quality ginseng oolong tea has certain health effects.

There is an easy way to identify ginseng oolong tea – that is, the faster the leaves of the tea are spread apart during brewing, the better the tea quality is. The ginseng Oolongdo on the market is made by Chencha, and consumers should pay attention when they shop.

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