Traditional Culture Encyclopedia - Weather forecast - What is green tea?
What is green tea?
Oolong tea 100: 15:05
Oolong tea 200: 15:05
Oolong tea 1? 00: 15:05
Basic information
Chinese name
oolong
Another name
oolong
boundary
plant kingdom
door
Vascular endothelial cell
summary
Magnolia
subclass
Primitive perianth subclass
eye
camellia
subfamily
Theaceae
Distribution area
Northern and southern Fujian, Guangdong and Taiwan Province provinces.
Traditional Chinese medicine lose weight secret recipe
tea
tea
Semi-fermentation
pharmacological action
Break down fat, lose weight and keep fit.
originate from
1725 or so (Yongzheng period of Qing dynasty)
Main producing area
Anxi? , moral sense, fragrant flowers, long pits
catalogue
The historical evolution of 1
2 Distribution of origin
Three main varieties
4 production process
5 Value efficacy
6 tea tasting guides
7 Planting conditions
Eight shopping tips.
9 storage and transportation methods
10 tea culture
The development of history
The predecessor of oolong tea-Beiyuan Tea Anxi-oolong tea originated in Fujian with a history of 1000 years. The formation and development of oolong tea should first be traced back to Beiyuan tea. Beiyuan tea is the earliest tribute tea in Fujian and the most famous tea after the Song Dynasty. There are more than ten kinds of books on the production and boiling of Beiyuan tea in history. Beiyuan is located in the Phoenix Mountain area of Jian 'ou, Fujian Province, where tea was produced in the late Tang Dynasty.
According to Min Tong Zhi, Zhang Tinghui, a Jian 'an man in the late Tang Dynasty, planted tea in Fenghuang Mountain. At first, it was tea. In the second year of Song Taizong Taiping Xingguo (977), Longfeng Tea came out. After Song Zhenzong (998), it was transformed into a small group tea and became the world-famous Dragon Group Phoenix Cake. At that time, Cai Xiang, a transshipment officer and producer of tribute tea in Fujian, especially praised Beiyuan Tea. In the Book of Tea, written by 105 1, he said that "the taste of tea is mainly sweet and slippery, but the products continuously baked by Phoenix Mountain in Beiyuan are delicious." The important finished product of Beiyuan tea belongs to Longtuanfeng cake, and its processing technology is just like the tea-picking poem given to Lu Yu by Huangfu Ran: "It is far away from the cliff, and the leaves are warm in spring, and the basket is oblique in the daytime." It takes a day to harvest a basket of fresh leaves. The leaves are shaken in the basket and steamed at night. This backlog of raw materials will turn red unintentionally, and the part of the bud leaves after enzymatic oxidation will turn purple or brown, which is essentially semi-fermented, that is, the so-called oolong tea category. Therefore, there is a scientific basis for saying that Beiyuan tea is the predecessor of oolong tea.
After Beiyuan Tea, Chaze in Wuyishan gained the status of tribute tea in Yuan, Ming and Qing Dynasties and developed. Oolong tea is a kind of tea made by Anxi people imitating Wuyishan tea-making method and improving the technology. Oolong tea was created around 1725 (Yongzheng period of Qing Dynasty). Fujian's "Anxi County Records" records that "Anxi people first invented oolong tea during the Yongzheng period of the Qing Dynasty, and later it was introduced to northern Fujian and Taiwan Province Province." According to historical research, there was a tea warehouse in Fuzhou in 1862, dealing in oolong tea. 1866 oolong tea export in Taiwan Province province. At present, the largest producing area of oolong tea in China is Anxi, Fujian. Anxi, together with 1995, was named as "the hometown of oolong tea (famous tea) in China" by the Ministry of Agriculture and China Agricultural Association.
Distribution of origin
Guangdong: The main producing area is Fenghuang Township, and it is generally called "Phoenix Narcissus" by combining narcissus varieties with place names.
Northern Fujian: The producing areas are Chong 'an (except Wuyishan), Jian 'ou, Jianyang and Shuiji.
Minnan: The main factory is Anxi County, Fujian Province.
Taiwan Province Province: It is produced in Taibei, Taoyuan, Hsinchu, Miaoli, Yilan and other counties and cities, and is the earliest tea producing area in Taiwan Province Province.
principal item
Tieguanyin
Tieguanyin, produced in Anxi County, Fujian Province, is one of the top ten famous teas in China. Tieguanyin is the best oolong tea. Its quality characteristics are: the tea strips are curly, round, thick and even, sand-green, and the overall shape is like dragonfly head, snail body and frog leg. After brewing, the soup is golden and rich as amber, with natural and rich orchid fragrance, mellow and sweet taste, and has a long history of returning to Gansu, commonly known as "rhyme". Tieguanyin tea has a high and lasting aroma, which can be described as "seven bubbles are more fragrant".
The leaves are oval in shape, with sparse and dull marginal teeth, wavy leaves with obvious ribs, slightly rolled back, thick mesophyll, dark green and smooth leaves, slightly dull leaf base, slightly concave leaf tip, slightly inclined to the left, slightly drooping and purplish red buds, so it is called "red bud bent tail peach", which is one of the characteristics of purebred.
Its main characteristics are: the soup rhyme is rich but not too fragrant, the aroma is rich, the taste is sweet, and the soup color is relatively light, especially for the first and second teas. After soaking for three times, the soup is yellow-green, which can be slightly sour after careful stirring, and has a special taste. The acid is fragrant and contains acid. There is sweetness in acid and fragrance in sweetness, and the fragrance of water will flow forever.
Its tea quality mainly has three characteristics: "thick soup" means that the tea soup is golden yellow, bright and dark; "Yunming" means that the unique "Guanyin rhyme" of Anxi Tieguanyin is obvious, and the mouth and throat feel bright after drinking; "Slightly fragrant" means that, in comparison, its soup is fragrant but not strong.
Phoenix narcissus
Oolong tea is a strip-shaped oolong tea produced in Fenghuang Township, Chaoan, Guangdong Province, which is divided into three grades: Dan Cong, Bobie and Narcissus. It has natural floral fragrance, honey rhyme, strong taste, alcohol, refreshing and sweet taste, and is resistant to brewing. Mainly sold to Guangdong, Hong Kong and Macao, and exported to Japan, Southeast Asia and the United States. Phoenix Narcissus enjoys the reputation of "beautiful shape, green color, fragrant taste and sweet taste". The tea strips are fat, the color is eel skin color, oily and shiny. Tea soup Huang Chengcheng, full of fragrance, refreshing and sweet, lasting fragrance, resistant to foam.
Oriental beauty
It is a famous tea unique to Taiwan Province Province, also known as Pufeng Tea, and is also known as Bai Hao Oolong Tea because of its remarkable tea buds. Oriental Beauty tea is beautiful in appearance, with white, green, yellow, red and brown leaves, which are bright and lovely. The water color of tea soup is dark amber, and the taste is rich and mellow, with ripe fruit fragrance and honey fragrance.
Sean
Produced in Mengding Mountain, Sichuan. Arhat agarwood has the advantages of both black tea and white tea. It has a unique "fruity camphor rhyme", and Gao Shuang tastes fresh and mellow, with sweet fruity aroma, long and rich camphor fragrance and elegant fragrance.
Folding red water oolong
Hongshui Oolong is an early frozen-topped oolong tea in three tea areas, that is, due to the factors of planting and climatic conditions, raw tea made by moderate and heavy fermentation and re-baking made Hongshui Oolong become a drink of the times. However, with the expansion of the planting area of the whole tea town and the popularity of competitive tea, the reputation of "frozen top" has surpassed that of "red water", and the red top oolong, which has always been carefully made, has also begun to enter the fermentation process with the frozen top oolong.
Wulong black tea
Oolong tea and black tea are contemporary tea products. Black tea takes small oolong tea as raw material, resulting in honey-scented oolong black tea and honey-scented Jinxuan red tea.
Different from the ruby black tea made by Taiwan tea in Wuhe tea area, the honey-flavored oolong tea (Jinxuan) black tea baked has a sweet taste without losing the sweetness of oolong tea's heavy throat rhyme.
Red oolong tea
Red oolong tea is a new characteristic tea created by combining the characteristics of oolong tea and black tea. It belongs to hemispherical oolong tea, which is fermented and baked again. The water color of tea soup is amber, orange and red like black tea, and the taste is like oolong tea. It has mature fruit fragrance, mellow and round, and is resistant to foaming. It is not only suitable for general hot water brewing, but also has its own characteristics in cold soaking.
Fold and edit this production process.
Folding picking
season
Minnan tea area has mild climate, abundant rainfall and long growth cycle of tea trees. A year can be divided into four or five seasons, namely, spring tea, summer tea, autumn tea and winter slices. The specific picking period varies with varieties, climate, altitude and fertilization. Generally speaking, spring tea is around Grain Rain, summer tea is around summer, summer tea is around beginning of autumn, autumn tea is around the autumnal equinox, and winter slices are after the first frost. The picking interval of each tea season is 40-50 days. In terms of specific mastery, it should be "early in the beginning, firm in the net, not coarse and not old in the later period".
standard
The picking standard of oolong tea is that the tip is more mature than red green tea. Its picking standard is: when the new shoots of tea trees grow to 3-5 leaves, they will mature, and when the top leaves are 60% to 70% open, they will pick 2-4 leaves, commonly known as "face picking". The so-called "open face mining" means that the area of one leaf at the top of the new shoot is equivalent to 1/2 of the second leaf, and the area of the first leaf at the top of the new shoot is equivalent to 2/3 of the second leaf. The area of the top blade of the new tip with a wide opening D surface is equivalent to the area of the second blade. Generally, spring and autumn tea is picked in "middle noodles"; Summer and summer tea should be properly tender, that is, adopt "small open noodles" to collect and make; The tea garden is leafy and tender, and it can also be picked with a "small face", picking three or four leaves in one bud.
In the production practice, tea farmers have created the "tiger's mouth and core picking method", that is, the thumb and forefinger are opened and inserted from the center of the top of the bud tip. Twist it gently, lift it up and pick the tea leaves. The general criteria for picking leaves are: two leaves are three leaves, three leaves are four leaves, opposite leaves, no fish leaves, no single leaves and no peduncle. When picking, it should be divided into five parts, namely, different varieties, early afternoon and late evening, thick leaves and tender leaves, wet and dry tea leaves and different plots, in order to improve the quality of crude tea.
Choose fresh leaves in sunny days and afternoons.
In the picking season of oolong tea in the quiet study room in spring, it often rains continuously, which will have a great influence on the quality formation of high-quality oolong tea. Especially in continuous rainy weather, fresh leaves are full of water, so they can't be dried and turned green, and the contents can't be transformed normally to form high-quality oolong tea. During the day, because the time of picking fresh leaves is different. It also has a certain influence on the formation of oolong tea quality.
Zaoqing: Most fresh leaves picked before 10 am have dew, so the quality of tea is poor.
Chenqing: fresh leaves collected after 10 in the morning and before 12 at noon. Because the dew of tea tree has disappeared after a period of sun exposure, the quality of tea is better than that of tea in the morning and evening.
Afternoon green: 12 The fresh leaves collected from the afternoon to 4 o'clock are fresh and refreshing, with attractive aroma, sufficient drying time and excellent tea quality.
Late green: fresh leaves collected after 4~5 pm. Because fresh leaves go down the mountain late, most of them miss the best opportunity to bask in the sun, so they can't use the sun to bask in the sun and wither, and the quality of tea is not good, but it's better than early greening. In a word, in order to make high-quality oolong tea, we should choose to pick fresh leaves in sunny afternoons for several days.
manufacture
Processing technology of oolong tea. The production process includes drying, shaking, deactivating enzymes, wrapping, rolling and baking. Oolong tea can be divided into three sub-categories according to the different ways of making green: "beating green", "shaking green" and "making green by hand"
Folding baking technology
Baking purpose
Reduce the water content of tea, keep the water content between 4% and 6%, prevent the quality of tea from deterioration and taste change during storage, and then prolong the storage life; Using baking technology to remove the green odor and other odors of tea, improve the aroma and quality of tea; Amino acids and reducing sugars contained in tea are dehydrated and converted into aroma components when heated; It also has the functions of sterilization and reducing pesticide residues.
Baking action
Dehydration saccharification (ripening), isomerization, oxidation and post-ripening. After-ripening quality is closely related to the changes of water content, storage conditions and effective chemical components in tea.
Technical elements
1. water content: the primary task of tea baking is to reduce the water content of tea to a safe range (4%-6%), delay the later oxidation of tea and extend the shelf life of tea; When the water content of tea reaches 8.8%, mold begins to appear; When the water content reaches more than 12%, it will gradually deteriorate. Tea with different moisture content has different baking conditions. Generally speaking, the initial baking temperature of tea with high water content is higher (about 95℃- 100℃) and the time is longer. If you continue baking for more than three hours, you must lower the temperature to about 85℃ and slowly put it into the fire to bake the sweet taste of tea. Tea with high water content should be made thin, otherwise it will easily lead to boredom and reduce the quality of tea.
2. Tenderness of raw materials: coarse and old tea leaves need to be baked at medium temperature (85℃-90℃), and the baking time can be flexibly selected for 4h- 10h depending on the tea demand. The baking time of slightly fragrant coarse old tea should be shortened. The baking temperature of young tea leaves is slightly higher than that of coarse old tea leaves for 2-4 hours. First, the tea was baked at medium-high temperature (90℃- 100℃) for about 4 hours-10 hour, and then baked at (80℃-85℃) for 2 hours -4 hours, so as to ensure that the tea soup was not bitter and retain its aroma and principle.
3. Compact latitude: Compact tea leaves are more resistant to baking, and should be baked at medium and low temperature (85℃-90℃) for a long time, while loose tea leaves should be baked at medium temperature (100℃) for a short time.
4. Aroma: Aroma is one of the main souls of oolong tea. The aroma of tea belongs to volatile substances, and the aroma components are easy to escape during baking. Therefore, tea with good aroma quality should be baked at low temperature for a short time. Tea with medium and low fragrance can be baked at a higher temperature for a longer time; Old tea with strong smell should be roasted at high temperature for a short time, and roasted at 80℃ for 2h → 90℃ for 2h →100℃ in turn the next day. The degree of baking depends on the market demand of consumers. In order to keep its green and sharp aroma, air-conditioned oolong tea should be baked at low temperature (60℃-70℃) until it is dry enough, so that the water content of tea leaves is 5%-6%, and it should be sealed and vacuum packed in time to avoid aroma loss.
5. Taste: Sweet tea leaves should be baked at moderate temperature (80℃-85℃) for 4-6 hours, and then baked at (75℃-80℃) for 2-3 hours the next day, so as to prevent the high temperature from making the tea leaves have a ripe or fiery taste and reducing the quality of the tea leaves.
6. Grasp of heat: The actual function of heat is to make tea undergo thermophysical and chemical changes. Heat can affect the appearance and color of tea and the color of leaf soup. Mastering the temperature can make up for some shortcomings of tea quality, and improper mastery will reduce the quality. Special varieties of tea, the temperature is just right, can set off a special fragrance and rhyme characteristics, commonly known as "tea is king, fire is minister, and monarch and minister are auxiliary." That's the truth. Different varieties of tea have different fire resistance, such as Tieguanyin, Daye Oolong and Meizhan, which have stronger fire resistance, while Huang Dan, Lan Qi and other varieties with more exposed aroma have poorer fire resistance.
Fold and edit the value effect of this paragraph.
Fold main components
Different kinds of oolong tea
Oolong tea contains more than 450 organic chemical components and more than 40 inorganic mineral elements. Organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal components. Organic chemical components mainly include tea polyphenols, plant alkaloids, protein, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes and pigments.
Tieguanyin contains organic chemical components such as tea polyphenols, catechins and various amino acids, which are significantly higher than other teas. Inorganic mineral elements mainly include: potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine and so on. Tieguanyin contains more inorganic mineral elements such as manganese, iron, fluorine, potassium and sodium than other teas.
Health function
1. Eliminate reactive oxygen species harmful to beauty and health;
2. Drinking 1 L oolong tea every day can improve skin allergy;
3. Drinking oolong tea can slim down;
4. Anti-tumor and anti-aging effects.
Improve listening comprehension.
Oolong tea has the functions of beautifying face, expelling toxin, relaxing bowels, resisting chemical activity and removing reactive oxygen species in cells. Middle-aged and elderly people often drink oolong tea to help keep their hearing.
The protective effect on male hearing is obviously greater than that on female hearing. Although drinking oolong tea is good for hearing, you should not drink too much. The daily tea consumption is 1~2 cups.
Weight loss effect
Oolong tea has the effect of dissolving fat and losing weight. Because the main component of tea, tannic acid, is closely related to the metabolism of fat. Oolong tea can reduce the cholesterol content in the blood.
Compared with black tea and green tea, oolong tea can not only stimulate the activity of lipolytic enzymes in pancreas, reduce the absorption of sugar and fatty foods, but also accelerate the increase of body heat production, promote fat burning and reduce the accumulation of abdominal fat. [4]
Therapeutic value of drugs
Oolong tea, as a famous tea unique to China, not only has health care functions such as refreshing the brain, relieving fatigue, promoting fluid production and diuresis, relieving heatstroke, killing bacteria and diminishing inflammation, dispelling cold and relieving hangover, detoxifying and preventing diseases, helping digestion and relieving boredom, losing weight and keeping fit, but also has special functions such as preventing cancer, reducing blood fat and resisting aging.
cancer prevention
On June 5th, 1998, Han Chi, an associate researcher in Toxicology Laboratory of Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, and her assistant Xu Yong conducted an anti-cancer experiment of tea on animals. They fed mice five kinds of tea, such as Anxi Tieguanyin, and at the same time, they were fed methyl carbazide glue, a synthetic carcinogen with purity greater than 99.8%. After three months, the incidence of esophageal cancer in rats was 42-67%, and the average number of tumors in rats with cancer was 2.2-3. The incidence of esophageal cancer in rats who did not drink tea was 90%, and the average number of tumors in mice with cancer was 5.2. Five kinds of tea have the best anticancer effect in Anxi Tieguanyin. At the same time, they also conducted another experiment, that is, using sodium nitrite and methyl carrageenan as carcinogenic precursors. The results showed that none of the rats in the tea drinking group developed esophageal cancer, and the incidence rate was 100%. This result proves that tea can completely block the endogenous formation of nitrite nitrogen in the body.
Lowering blood lipid
Oolong tea can prevent and alleviate atherosclerosis of aortic blood lipid. Drinking oolong tea can also reduce blood viscosity, prevent erythrocyte aggregation, improve blood hypercoagulability, increase blood fluidity and improve microcirculation. Thrombosis test in vitro also shows that oolong tea can inhibit thrombosis.
Anti-wrinkle
Oolong tea has the same anti-aging effect as vitamin E. Under the condition of taking enough vitamin C orally every day, drinking oolong tea can keep the content of vitamin C in blood at a high level and reduce the excretion of vitamin C in urine. Vitamin C has anti-aging effect. Therefore, drinking oolong tea can enhance the anti-aging ability of human body in many ways.
Three taboos of folding drinking
Oolong tea drinking oolong tea is not only beneficial to human health, but also can add endless fun. But there are three taboos:
First, don't drink on an empty stomach, or you will feel hungry. People call it "tea drunk".
Second, don't drink before going to bed, otherwise it will be difficult to fall asleep;
Third, if you don't drink herbal tea, it will be cold after cooling, which is not good for your stomach.
These three taboos are especially important for people who are new to oolong tea, because oolong tea contains more tea polyphenols and caffeine than other teas.
Fold and edit this tea tasting guide
Folding drinking method
tea boiled water
Tea-making water requires that the water source is free from germ pollution and industrial pollution, and the sensory properties of the water are good, that is, colorless, odorless, transparent, odorless, free of suspended matter, and the tip of the tongue is cool and sweet. The PH value of water is neutral 7, and the permanent hardness after boiling does not exceed 8 degrees. This kind of water is suitable for making tea.
Tea-making appliance
Famous tea and tea set are always in harmony. In history, the tea set for drinking oolong tea is very elegant. There is a small and exquisite tea set called "Four Treasures of Teahouse", that is, the Chaoshan furnace produced in Chaoshan, Guangdong Province-ceramic magnetic wind furnace or tin wind furnace; Yu Shuqian-a flat and light magnetic kettle with a water capacity of about 250ml；; Chen Meng jar-a small purple teapot made in Yixing, Jiangsu Province, with a water capacity of about 50 ml; Ruochenou- a set of four small white porcelain cups, made in Jingdezhen, Jiangxi Province, each with a water capacity of about 5 ml. Now the tea set for making oolong tea is still inseparable from the "teahouse Four Treasures of the Study", but it has changed and become more practical and convenient. The commonly used "teahouse Four Treasures of the Study" has a small electric stove, a steel kettle (some electric stoves and kettles are also called "instant soaking"), a steel tea tray (or plastic tea tray) and a "white porcelain bowl" (bell-shaped, 5.5 cm high, 8.2 cm in diameter and 4.5 cm in bottom diameter; This kind of covered bowl is very convenient for putting tea leaves, smelling aroma, boiling water and pouring tea dregs) and a small teacup, thus having the conditions for making oolong tea. Traditional bubble method
First, characteristics: simple props, free bubble method is very suitable for the public to drink.
Second, brewing steps:
Hot pot: pour boiling water into the pot until it overflows.
Pour water: pour the water from the pot into the tea boat.
Tea: This is a more elegant way to put tea. Put a tea funnel at the mouth of the pot, and then stir the tea into the pot with a teaspoon.
Water filling: Fill the kettle with boiling water until the foam overflows the spout.
Pour tea:
1. First, lift the pot and turn it in reverse along the tea boat, in order to scrape off the water drops at the bottom of the pot. Commonly known as "Guan Gong patrolling the city" (because the pots are all red, they are steaming as soon as they are taken out of the tea pool, just like Guan Gong's commanding presence, leading troops to patrol the city). Pay attention to the direction when grinding the pot. When holding the pot in your right hand, grind it counterclockwise when drinking tea and clockwise when seeing off guests. If so, you should grind it with your left hand.
2. Pour the tea in the pot into a large cup to make the tea soup even.
3. Another way to divide tea evenly is to pour several cups of tea in turn with a teapot, and when it is almost finished, put the remaining tea soup into each cup separately, commonly known as "Han Xin ordered soldiers". When pouring tea, be careful not to fill one cup at a time, and it is better to fill it with seven minutes.
Divide the tea: put the tea soup in the tea into the teacup, and it is appropriate to fill it with seven minutes.
Serving tea: free to drink or served by a special person.
Slag removal: take the tea residue out of the pot with a slag removal spoon.
For future use: after the guests leave, wash the cups and pots for the next use.
Anxi bubble method
1. Features: Anxi-style soaking method, emphasizing fragrance, sweetness and purity, limited to nine teas, each soaking three times as a stage. The first stage, whether the aroma is high, the second stage, whether the taste is alcohol, and the third stage, whether the color is unchanged. So there is a formula:
One, two, three, high aroma.
Four, five and six flavors are gradually increasing.
Seven, eight and nine teas are pure.
2. Brewing steps:
Equipment: The requirements for teapot are the same as those for tidal brewing. Anxi-style brewing, first baking tea, preparing incense cups.
Warm pot and cup: Warm pot is the same as Chaozhou, tea is still grasped by hand, but the warm cup is hot inside and outside.
Baked tea: Compared with Chaozhou style, the time is shorter, because high-grade tea is generally better preserved.
Tea: The amount of tea depends on the nature of tea.
Flushing: pour tea about fifteen seconds after flushing. Use this time to pour a glass of water back into the pool.
Pour tea: pour directly into the fragrant cup without fair mug. The first cup is poured by one third, the second cup is still, and the third cup is full.
Smell the fragrance: put the tea cup and the fragrant cup together in front of the guests. (On the right is a teacup, and on the right is a fragrant cup)
Shake the pot: wrap the pot with cloth and shake it vigorously three times between soaking. Shake the pot to raise the internal and external temperature. Don't shake it after pouring boiling water to increase its extract. This is just the opposite of Chaozhou style in shaking pots, because the quality of tea used is different.
Note: Anxi has been famous for producing tea since ancient times. Anxi-style brewing method is to use Tieguanyin tea, Wuyi tea and other low-heat tea.
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