Introduction to Oolong Tea
Oolong tea, a semi-fermented tea, occupies a unique position among China's six major tea categories due to its diverse fermentation levels. It is also known as "Qingcha" or "Green-Blue Tea." With a wide variety of flavors and aromas, Oolong tea holds a significant place in China's rich tea history.
History of Oolong Tea
Oolong tea, originally known as "Beiyuan Tea," was first discovered in Fujian over 1,000 years ago. According to the Min Tong Zhi (Annals of Fujian), tea cultivation began in the late Tang Dynasty on Fenghuang Mountain. The earliest form of tea produced was called "Yancao Tea," which evolved into "Longfeng Tea" during the Song Taizong period and further refined into "Small Round Tea" or "Longfeng Tuanbing" during the Song Zhenzong period. These were highly esteemed teas, and "Beiyuan Tea" was recognized as the predecessor of Oolong tea.
In 1051, the famous official Cai Xiang mentioned Beiyuan Tea in his book Tea Record, praising the tea from Fenghuang Mountain for its smooth and sweet flavor. The semi-fermented nature of Beiyuan Tea, where the leaves were left to sit for a day before processing, allowed partial oxidation, similar to what we now recognize as Oolong tea.
The development of Wuyi Rock Tea (a famous Oolong variety) occurred later. Through continuous innovation, Beiyuan Tea eventually evolved into Oolong tea during the Yongzheng period. Anxi, the birthplace of Anxi Tieguanyin, was designated as the "Hometown of Oolong Tea," solidifying its reputation as the origin of this esteemed tea category.
Varieties of Oolong Tea
Oolong tea boasts a wide range of varieties, classified based on their origin:
- Northern Fujian Oolong (Wuyi Rock Tea): Includes Da Hong Pao, Rougui, and Bantianyao.
- Southern Fujian Oolong: Includes Tieguanyin, Qilan, and Huangjingui.
- Guangdong Oolong: Includes Phoenix Shui Xian and Ling Tou Dan Cong.
- Taiwan Oolong: Includes Dong Ding Oolong and Alishan Qingxin Oolong.
Among these varieties, the most renowned are Tieguanyin, Oriental Beauty, and Phoenix Shui Xian:
Tieguanyin
Tieguanyin, considered a premium Oolong tea, has tightly curled, deep green leaves with a frosted texture. When brewed, the tea produces an amber-colored liquid that is clear and bright, with a rich orchid fragrance. The taste is delicate, smooth, and has a long-lasting sweet aftertaste. The unique "Guanyin Rhyme" or "throat rhyme" of Anxi Tieguanyin creates a cooling sensation in the throat, making it a standout among other Oolong teas.
Oriental Beauty
Oriental Beauty is a distinctive Taiwanese Oolong tea, also known as Pengfeng Tea or Baihao Oolong due to its white-tipped leaves. The dry leaves display a unique combination of five colors: white, yellow, red, green, and brown, contributing to its beautiful appearance. With a fermentation level of around 70%, Oriental Beauty brews into a deep amber tea with a rich, fruity, and honeyed flavor that is reminiscent of black tea.
Phoenix Shui Xian
Phoenix Shui Xian, divided into three types—Dan Cong, Langcai, and Shui Xian—is ranked by quality, with Shui Xian being the highest. The plump, glossy leaves brew into a tea that is reddish-yellow, clear, and bright. The taste is smooth and full-bodied, with a natural floral fragrance that lingers long after drinking.
Legend has it that during the Song Dynasty, Emperor Bing, while on the run, stumbled upon a wild tea tree. Parched and exhausted, he chewed the tender leaves, which started off bitter but soon released a refreshing sweetness, relieving his thirst. He later ordered the widespread cultivation of this tea tree, which became known as Phoenix Shui Xian.
Oolong Tea Processing Techniques
Oolong tea's processing begins similarly to black tea with harvesting and withering, but then diverges into its own unique steps to ensure high-quality tea. Each step is meticulously performed to maintain the tea's premium status.
- Harvesting
In southern Fujian, where the climate is mild with ample rainfall, tea plants grow year-round, allowing for multiple harvests. Harvesting times vary by season, with spring tea being the most challenging due to frequent rain that can hinder the withering process, affecting the tea's quality. The best spring tea leaves are harvested between noon and 4 PM when they are dry and fresh, allowing for optimal sun exposure before further processing.
- Leaf Shaking (Yaoqing) and Withering
This unique process involves alternating between shaking and withering the leaves. Shaking promotes enzymatic reactions and increases the leaves' hydrophobic properties, while withering helps to soften the leaves and deepen their fragrance. This process is repeated until the leaf edges turn reddish, and the leaves feel soft with a spoon-like shape and a strong floral aroma.
- Roasting
The final step in Oolong tea production is roasting, which reduces the moisture content of the leaves, preventing spoilage and extending the tea's shelf life. Roasting also enhances the tea's aroma by promoting reactions between amino acids and sugars. Finally, high temperatures during roasting ensure the tea is easier to store.
Health Benefits of Oolong Tea
Oolong tea contains a wealth of organic compounds and trace elements, with over 450 organic substances identified. Tieguanyin, in particular, is rich in tea polyphenols, amino acids, and other beneficial compounds.
In addition to the common health benefits of tea, such as anti-aging, weight loss, and anti-inflammatory effects, Oolong tea has unique benefits:
- Hearing Improvement: Research suggests that Oolong tea may help protect hearing, with men benefiting more than women. However, moderation is key; drinking one to two cups a day is sufficient to avoid potential adverse effects.
How to Identify Quality Oolong Tea
With a thorough understanding of Oolong tea, the next step is knowing how to select high-quality Oolong tea from the many options available:
- Visual Inspection
Examine the dry tea leaves for their shape, softness, and color. The shape should match the specific type of Oolong tea (e.g., flat for Longjing, round for pearl tea), and the leaves should be intact and uniform. Cleanliness is also crucial—there should be no foreign matter mixed with the dry tea.
- Smell
Cup a handful of dry tea leaves and bring them close to your face. Take a few deep breaths—if the aroma is strong and consistent, it indicates high quality.
- Brewing
Pay attention to the color of the brewed tea, its aroma, and its taste. Savor the tea by holding it in your mouth and swirling it around to fully appreciate the flavor and texture. Finally, examine the brewed leaves for color and tenderness, which can indicate whether the tea is fresh or aged.
