Why is oolong tea named? What kind of tea is oolong tea?

Analysis:

Why "Oolong" is the name of tea, and when oolong tea was named in history, there are the following statements:

Named after a place name: Some people think that the name of oolong tea is related to a place name. Oolong was first associated with tea in the Northern Song Dynasty in the 1 1.00 century. Oolong is mentioned in "Dragon Ji Yun": "At the beginning of this year, tea drinkers take the source of the valley as the top, which is like the note of the sun, Zhenfeng, Minkeng, Shuanggang, Oolong, Yandang, Guzhu, Shuangjing, Yashan and Yuelu. There are 10 kinds of famous teas such as Rizhu recorded in Julong. Although exquisite, it is not as good as Heyuan tea. Heyuan was a baked name of Beiyuan in Jianzhou at that time. Daily note in Shaoxing Pingshui, Shuanggang in Jiangxi along the mountain, Yandang in Kuocang Mountain in southern Zhejiang, Shuangjing in Xiushui, Yashan in Xuancheng, Anhui, Yuelu in Changsha, Hunan, ancient bamboo in Changxing, Zhejiang, Tianzhu in Shucheng, Anhui, and Minkeng in Jiuhuashan, Anhui. However, where the real peak and oolong are remains to be verified. In China, the names of place names are called "Oolong", such as Wulong River in Fuzhou, Wulong Lake in Lushan Mountain and Wulongling in Jiande, Zhejiang Province, which have existed since ancient times. However, it has not been confirmed whether the name of oolong tea originated from a place name. At that time, the collection and processing technology of oolong tea had not yet appeared. It is not the present oolong tea, but a kind of tea named after its place of origin. It can be seen that tea has the name of oolong for nearly a thousand years and has a long history, which deserves attention.

Named after tea varieties. Wuyi tea group varieties have always been called "vegetable tea". Tea trees named after tea varieties, such as Wuyi Wulong, may have been transplanted by the ancients a long time ago. After the introduction of tea trees, many different varieties of Dan Cong or famous clusters were carefully selected by monks. 1937, Zhuang transplanted the soft branch oolong of Anxi people to Jian 'ou. After planting, local tea farmers thought it was a good variety, so they propagated and cultivated it, and named the tea tree variety after Su Long's homonym. The tea made was also called oolong tea. 1942 "New Records of Chong 'an County" said that Wuyi oolong tea tree system was transplanted from Jian 'ou, which is the theory that oolong tea (variety) came from Anxi.

Named after Chengcha: Shi Hongbao's Fujian Miscellaneous Notes (1857) "There are many famous teas, and my hometown (Hangzhou) is Wuyi. There are only flowers, races and famous species in folk customs. The species is the highest, followed by race, followed by flowers. Recently, it is an oolong produced in Shaxian County, which is said to be above famous species, such as tongue and lotus seeds.

Long Tuan Feng Bing is the predecessor of oolong tea.

To say that the formation and development of oolong tea should first be traced back to Beiyuan tea. Beiyuan tea is the origin of early tribute tea in Fujian and the most famous tea after the Song Dynasty. By the Song Dynasty, the tea in Jianzhou Beiyuan was famous all over the world. The important finished product of Beiyuan tea is Longtuanfeng cake, but there are few historical records and researchers about the properties of its raw materials. According to common sense, the raw materials before being pressed into jiaozi are collected from the new shoots of tea trees. According to the tea-picking poem that Huang Furan sent to Lu Yu, "... far from the cliff, the cloth leaves of the spring breeze are warm. According to the analysis of Professor Zhuang Wan Fang, a tea expert, "It takes a day to pick a basket of fresh leaves. Shake the tea in the basket and steam it at night. This kind of raw material becomes partially red invisibly, and its essence is semi-fermentation, which is the so-called oolong tea category. Zhuang Wanfang believes that we can analyze some poems left over from ancient times and get a rough idea. " For example, Fan Zhongyan's "Tea Fight Song": "The final harvest is over." Bai Yuchan's "Singing Tea with Water Tune": "Take branches and spit out your tongue, bring exposed smoke to grind, wrap the pile of ziyun, and lightly move the gold mill. Flying green dust. " The old dragon group is really rare. When you point to the future, you will suddenly taste it in the rabbit's eyes and your tongue will come back. "At that time, the author described the collection and processing process of Longtuanfeng cake and the tea soup it tasted." The flavor lasts forever, and the tongue tastes back, just like the characteristics of Wuyi rock tea now. Take the branches of the sparrow tongue "(not the delicate bud leaves today, of course), and when there is smoke in the hot air, mash them and pile them into a pile of ziyun" may mean that the bottom of the leaves is half red and half green. After mashing, the leaves turn purple, just like "post-fermentation" now, which was also called "purple bamboo shoots" by the ancients.

Production of oolong tea

1. Green picking: In the picking season of oolong tea 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 sunburned and green, and the contents can't be transformed normally, so high-quality oolong tea can't be formed. According to the research and analysis, it is found that the content of chlorogenic acid in fresh leaves picked in rainy weather increases obviously, and the quality of fresh leaves deteriorates, which is the main reason for the poor aroma of tea. Fresh leaves with continuous sunny days not only contain less chlorogenic acid, but also increase monoterpenoids such as linalool, oxide and geraniol, which have a good effect on the aroma of oolong tea and are conducive to the formation of excellent quality of oolong tea. The best way to pick green leaves is afternoon green, that is, fresh leaves collected from 12 afternoon to 4 o'clock, which are fresh and refreshing, with attractive aroma, sufficient drying time and excellent tea quality. Secondly, it is green in the morning (picking before 10 in the morning-noon 12), then green in the evening (picking at 4-5 pm), and green for the first time (picking before 10 in the morning, with dew, poor quality.

Second, keep fresh leaves intact.

High-quality oolong tea has very strict requirements for keeping fresh leaves intact, fresh and without any damage. Because the excellent quality of oolong tea mainly promotes the formation of "running water" by shaking green, the water-soluble components in stems and veins are gradually transferred to leaf cells, and combined with the effective components in leaves to form higher-grade aroma substances. The water in the stems and leaves is slowly lost by the stomata on the back of the leaves. Once the fresh leaves are damaged, it will not only affect the normal operation of "running water", but also the damaged parts of fresh leaves will turn red quickly, thus affecting the formation of the normal quality of oolong tea.

In addition, fresh leaves also have a series of metabolic physiological activities, such as respiration, decomposition of contents, release of heat, evaporation of water and so on. Maintaining the normal physiological activities of fresh leaves in vitro, especially releasing the heat released by fresh leaves in time, plays an important role in the preservation of fresh leaves. Otherwise, the increase of leaf temperature and the intensification of alienation metabolism will not only lead to a sharp decline in the freshness of fresh leaves, but also make them turn red and sour, losing the value of tea making.

Therefore, the freshness and integrity of fresh leaves should not be destroyed in a series of operations such as picking, transporting and storing. Bamboo baskets should be used for picking and transportation, and fresh leaves should not be shipped in woven bags.

Third, withering: there are drying withering and heating withering, which are the basis for forming the aroma of rock tea. Adopt the method of opening the screen, combined with stirring. The operation should be light, so as not to damage the stems and leaves.

4. Making green: The unique and exquisite technology in the production of rock tea is an important link to form its "three reds and seven greens", that is, the unique style, color, fragrance and taste of green leaves and red edges. It is time-consuming, laborious, meticulous and complicated, and there is no exactly the same rigid method.

5. Stir-frying and rolling: The stir-frying of rock tea mainly fixes the quality formed in withering and early green period, and plays a role in purifying aroma. Only by completing the three main actions of group frying, hanging frying and high-temperature frying can the quality requirements be achieved. After taking out the pan, knead the dough quickly on the special cross-shaped stepped kneading dough. Then stir-fry, stir-fry time is very short, in order to make up for the lack of stir-fry, stir-fry and twist, the tea rope is more beautiful.

6. Baking: After the re-kneaded leaves are dissolved, they are spread on a special porous plane baking net in a baking cage and baked in water with naked fire at high temperature, and the water baking process is completed at different temperatures from high to low in each baking kiln.

7. Picking: After the finished tea is made, the * * * and the tea stems are removed one by one to ensure the beauty and taste of the tea. This process is all done manually, and there is no mechanical energy to replace it at present.

The technology of Wuyi rock tea is complex, so we should pay attention to the weather, location and people. According to China Tea and Health compiled by China Tea Society, "Wuyi Rock Tea is the ancestor of oolong tea". The existing oolong tea production follows the innovation of Wuyishan oolong tea, and Wuyi rock tea is a fine tea because of its unique production technology. Therefore, when Sun Qiao, a scholar in the Tang Dynasty, presented Wuyi tea to Jiao, a minister of punishments, he wrote in the attached letter: "These disciples built Jianyang, the hometown of Danshan with clear water and moonlight, and be careful not to use cheap."