Oolong tea has been described as "Yu Xiang Hui Wei"
(fantastic tastes forever) as it goes through so many different
production stages in order to generate a good flavor and aroma.
The tea consists of several dozens of kinds of leaves that have
different flavors and aromas due to differences in the leaves, the
production area, and the harvest time. Among them, Ti Kuan
Yin is the mostly known and the best quality, and produced
only in Anxi of Fujian Province. Oolong tea produced in Anxi of
Fujian Province is exported throughout the world as the tea that
is representative of China, the home of tea. Oolong Tea, especially
the Tie Kwan-Yin is the tea standard in Japan and very popular there.
Anxi has a high evaluation as area that produce high-quality oolong
tea. Even though oolong tea is produced in areas other than Fujian
Province, only oolong tea with a distinctive flavor and aroma is
made there. The most important attraction of oolong tea is that
it never loses its appeal no matter how often you drink it in a
day. Another important attraction is that it is very carefully produced,
taking sufficient time based on production technologies that have
been nurtured over many generations. Oolong tea has depth and breadth
and combines the positive points of both green tea and black tea.
* Manual production method supported by tradition and craftsmanship
(China)
The production of delicious oolong tea requires time-honored tradition
and outstanding craftsmanship. Tea leaves are picked on the morning
of a clear day. They should be picked in units consisting of one
bud and three leaves and exposed to the sun. This is the first stage.
The second stage is to dry them indoors to promote fermentation.
The most crucial part in the production of oolong tea is when to
stop fermentation. As oolong tea is fermented to some extent, it
is called semi-fermented tea. Experience is required to identify
the best time to stop the fermentation, which is when the leaves
are 30% red and 70% green. After this, they are rubbed repeatedly
to generate good flavor, aroma, and texture. Then they are dried
using charcoal. At the final stage, a tea master grades the quality
according to the flavor and characteristics of each batch.
* Flow of Production Stages (China)
- Tea leaves are picked by hand in units of one bud and three leaves
- First fermentation
- 30% red and 70% green
- Careful decision on when to stop fermentation
- Generation of the qualities unique to oolong tea
- Charcoal drying
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