Oolong tea, a semi-fermented tea between green tea and black tea, is loved by tea lovers for its unique aroma and flavor. In this article, we will discuss the principles and technical points of making oolong tea, revealing the essence of this traditional tea production process.
Principle of Oolong Tea Greening
The greening process of Oolong tea is a key step in the formation of its unique flavor, involving physical action and biochemical changes between the leaves. Through the mutual collision between the leaves, the enzymes in the leaves are destroyed and the oxidation of polyphenols is promoted, which is the core principle of Oolong tea greening.
Technical points: alternating between shaking and drying the green
The greening process consists of two phases alternating between shaking and drying. When shaking the leaves, the leaves collide with each other, destroying the cellular tissues and browning the leaves, while the water penetrates into the leaf surface, making the leaves full again. The drying stage involves spreading the tea leaves out to dry, dissipating the water and causing the leaves to shrivel up again. This process needs to be repeated 5 to 7 times to achieve the desired level of fermentation.
Factors affecting greening
The technical aspects of greening are very delicate and complex, and the shaking and drying methods need to be adjusted according to the specific conditions of the fresh leaves. Fresh leaves with thick flesh and high water content need longer shaking and drying, while those with thinner flesh and lower water content need shaking and drying for a shorter period of time. In addition, the difference in temperature will also affect the way of shaking and drying. In summer, light shaking, thin spreading and short drying are preferred, while thick spreading and short drying can be used in the fall.
Oolong Tea Production Process
The production of oolong tea is divided into two parts: the initial production and the refining. Greening is a part of the initial production process, which consists of as many as ten steps, while the refining process has nine steps. Each piece of Oolong tea leaves is the result of careful selection and multiple steps of processing.
Oolong tea quality identification
The quality of Oolong tea is mainly based on its appearance, aroma, soup color and taste. The appearance of high-quality oolong tea is tight, oily color, long-lasting and layered aroma, clear and bright soup color, and mellow and sweet taste.
Health Benefits of Oolong Tea
Oolong tea not only has a unique taste, but also has a variety of health benefits. It contains tea polyphenols and catechins that have antioxidant, anti-inflammatory, lipid-lowering and weight-loss properties. Drink in moderation
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