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Oolong Tea, belonging to green Tea and semi-fermented Tea, has many varieties and is a unique Tea category in China.

Oolong Tea, belonging to green Tea and semi-fermented Tea, has many varieties and is a unique Tea category in China.

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Oolong tea is a kind of tea with excellent quality produced after picking, withering, shaking, stir-frying, rolling and baking. Oolong tea evolved from tribute tea dragon tuan and Phoenix cake in the Song Dynasty, and was created around 1725 (The Reign of Emperor Yongzheng in the Qing Dynasty). After tasting the teeth and cheeks remain fragrant, sweet aftertaste. The pharmacological effects of Oolong tea are highlighted in the decomposition of fat, weight loss and fitness. In Japan, it is called "beauty tea" and "bodybuilding tea". Oolong tea is a unique tea in China, mainly produced in Northern fujian, Southern Fujian, Guangdong and Taiwan provinces. Sichuan, Hunan and other provinces also have a small amount of production. Oolong tea is mainly exported to Japan, Southeast Asia, Hong Kong and Macao besides guangdong and Fujian provinces. Its main production areas are Anxi County, Fujian Province and other places.

Anxi Tieguanyin

Produced in Anxi County, Fujian Province, tieguanyin is one of the top ten famous teas in China. Tieguanyin is the best oolong tea. Its quality characteristics are as follows: tea sticks are curly, fat and round, heavy and even, with sandy-green color, and the overall shape is like dragonfly head, spirochete and frog leg. After brewing, the soup is golden yellow and thick and colorful like amber, with natural fragrant orchid fragrance, mellow and sweet taste, and long gan, commonly known as "rhyme". Tieguanyin tea has a high and lasting aroma, which can be described as "seven bubbles with lingering fragrance".

Leaf ellipse, leaf margin teeth sparse and blunt, leaf surface is wavy and uplifted, with obvious rib shape, slightly reverse to the back, mesophyle hyperfleshy, leaf color dark green and smooth, leaf base slightly blunt, leaf tip slightly concave, slightly tilted to the left, slightly drooping, tender buds purplish red, so it has the name "red bud crooked tail peach", this is one of the pureblood characteristics.

Its main characteristics: soup thick yun Ming not very fragrant, its aroma is rich, the entrance is sweet, the color of the soup is relatively light, especially the first bubble, the second bubble tea is more so, after three bubbles, the color of the soup is yellowish green, the entrance of the soup, fine stirring can feel its slightly sour, special taste, and there is a fragrance in the acid, the fragrance contains acid. Acid in the sweet, sweet with sweet, sweet water flow.

The tea quality characteristics mainly include three aspects: "soup thick" refers to the tea soup is golden yellow, bright color and deep color; "Yunming" refers to the distinctive "guanyin rhyme" of Anxi Tieguanyin, which makes the mouth and throat feel bright after drinking. "Mild aroma" refers to the mild but mild flavor of the soup.

Red water oolong tea is early, Hong Kong and the frozen oolong tea, namely due to the plant and climate factors, shai made with moderately severe fermentation way, combined with severe baking, make the red water drink oolong become era, but with the entire district tea planting area is expanding, and tea become a popular game, "frozen" fame over "red water", always careful production red water oolong, With the rise of Taiwan Gaoshan tea, both red water and frozen top go hand in hand. However, with the rise of Taiwan Gaoshan tea, the two gradually degenerate and even almost forgotten

Oolong black tea is the contemporary tea products, to small kinds of oolong tea into black tea, there is honey oolong black tea, honey jin Xuan black tea was born.

Different from the hongyu black tea made from Taiwan tea in Wuhe Tea District, it produces honey-scented oolong (Jin Xuan) black tea, which tastes sweet and sweet without losing the sweet taste of Oolong tea.

Red oolong

Red oolong tea is an emerging characteristic tea created by combining the characteristics of oolong tea and black tea. It is a semi-spherical oolong tea with heavy fermentation and baking emphasis. The water color of the tea is amber and orange red like black tea, and the taste is like Oolong tea, with ripe fruit flavor, mellow and mellow, and durable.

picking

season

fertilization and other conditions. Generally, spring tea is picked around grain rain, summer tea around summer solstice, summer tea around start of Autumn, autumn tea around autumn equinox, and winter tea after frost's descent. The picking interval of each tea season is 40-50 days. In terms of specific mastery, it should be "early in the beginning, just in the middle of the net, and not thick and old in the later period".

standard

area of the top leaf of the new shoot is equivalent to 1/2 of the second leaf, and the middle open surface is the area of the first leaf of the top of the new shoot is equivalent to 2/3 of the second leaf; The area of the parietal leaf of the new shoot on the open side D was equivalent to that of the second leaf. General spring, autumn tea to take "open face"; Summer tea suitable tender pick, that is, to take "small open surface" pick; The tea garden grows luxuriant, holds the tender nature is strong, also can take "small open surface" picks, picks a bud three or four leaves

general standard of leaf picking is: long three leaves two leaves, long four leaves three leaves, pick the next pair of clip leaves, do not pick fish leaves, do not pick single leaves, do not take stalks. Picking, should be done to the "five separate", that is, different varieties separate, early afternoon and evening green separate, coarse leaves and young leaves separate, dry and wet tea separate, different pieces separate, in order to improve the quality of MAO tea.

Choose sunny afternoon green fresh leaves

Quiet study

In the spring oolong tea picking season, it is often cloudy and rainy, which has a great influence on the formation of high quality Oolong tea. Especially continuous rainy weather, fresh leaves have much water, and can not be dried green, so it is difficult to do green "water flowing away green", the content of substances can not be normal transformation, so that it can not form high-quality oolong tea. During the day, fresh leaves are picked at different times. It also has certain influence on the formation of oolong tea quality.

China Oolong Tea, belonging to green Tea and semi-fermented Tea, has many varieties and is a unique Tea category in China. for sale

Oolong Tea, belonging to green Tea and semi-fermented Tea, has many varieties and is a unique Tea category in China.

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