Longzhou Oolong Tea [Guangxi Longzhou Specialty]

What is Longzhou Oolong Tea? Authentic Guangxi Longzhou specialty: Longzhou oolong tea

Content summary:Do you want to know what Longzhou oolong tea is? This article is a detailed introduction to Longzhou Wulong Tea, a specialty of Guangxi province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Longzhou Wulong Tea. The full text takes about 12 minutes to read, mainly including the basic introduction of Longzhou Wulong Tea and the product characteristics of Longzhou Wulong Tea? How does the history of Longzhou oolong tea come about? How to distinguish the authenticity of Longzhou oolong tea? Tasting and eating methods of Longzhou oolong tea, etc

Basic Introduction of Longzhou Oolong Tea

Longzhou Oolong Tea has a bright yellow green color, a rich and clear aroma, a distinct "tea flavor", a mellow and sweet taste, and is therefore loved by tea lovers in China and even Southeast Asia. Oolong tea is a high-quality tea produced through processes such as withering, withering, shaking, semi fermentation, and baking. Oolong tea evolved from the Song Dynasty tribute tea dragon group and phoenix cake, and was created around 1725 (during the reign of Emperor Yongzheng of the Qing Dynasty). After tasting, the fragrance lingers on the teeth and cheeks, leaving a sweet and fresh aftertaste

Geographic Location

Longzhou is located in the South Asian tropical monsoon climate, with a mild climate, abundant sunshine and rainfall, a long frost free period, and an altitude of over 1000 meters. The vertical climate has a significant temperature difference, and the strong light and water effects make it a natural greenhouse. The light, heat, and water conditions can fully satisfy the growth and development of oolong tea, especially in the warm winter climate, which is unique in Guangxi

Quality Production Standards

1. Variety

Jinxuan

2. Site Conditions

Altitude ≥ 400 m, soil texture is sandy loam, pH value 4.50-6.50, soil layer thickness ≥ 80cm, soil organic matter content ≥ 2%

III. Cultivation Techniques

1 Seedling cultivation: Cutting seedling cultivation

2. Cultivation density: ≤ 45000 plants/hectare

3. Fertilization: Apply at least 35 tons/hectare of decomposed organic fertilizer annually

4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment

4. Picking

Pick the second, third, and fourth single leaves according to the standard

Fifth, Processing Technology

Process Flow: Picking → Sunbathing → Making Green (shaking, standing) → Frying Green → Rubbing → Drying → Packaging → Finished Product

1 Sunbathing (sun withering): Sunbathing should be carried out in the evening when the sun is slanting or in the afternoon when the sun is weak. The leaf temperature should be ≤ 30 ℃ for 20-40 minutes, and the temperature should be controlled below 35 ℃

2. Green making: alternate between shaking and standing for 3-5 times. At a room temperature of 18-24 degrees Celsius, the amount of leaves added during mechanical shaking should not exceed 2/3 of the volume of the shaking cage. The shaking time should be 1-5 minutes each time, and the standing time should be 30-60 minutes

3. Roasting (withering): The temperature for frying is 250-280 ℃, and the degree of frying is when the green smell disappears and the tea aroma appears. After stir frying green leaves, let them cool down promptly

4. Rubbing:

Initial Rubbing: Rubbing and breaking the blocks alternately 3-4 times, with each kneading time of 2-5 minutes

Double kneading: After roasting the tea leaves that were initially kneaded, knead and break them alternately 3-4 times, each time for 2-5 minutes

5. Drying: Temperature 80-100 ℃, drying 80% dry

6. Re drying: Temperature 60-80 ℃, dry until fully dry

1. Sensory characteristics:

The appearance is plump and tight, with a sandy green, dark, glossy, and even color. The soup has a bright yellow green color, a rich and clear aroma, a distinct "tea flavor", a mellow taste, and a sweet aftertaste. The bottom of the leaves is soft and shiny, with a lingering fragrance. Durable and long-lasting, with a lingering aroma and tea flavor even after seven infusions

2. Physical and chemical indicators

Water extract ≥ 32%

How to distinguish the authenticity of Longzhou oolong tea

How to choose oolong tea

Appearance: High quality oolong tea sets have heavy leaf bodies and tight knots

Sound: When high-quality oolong tea is placed in a teapot, the sound appears crisp, while low-quality sound appears hoarse

Color: The water quality of the brewed oolong tea is golden yellow, and the soup is clear and rich

Aroma: High quality oolong tea has a fragrant and long-lasting aroma, which is refreshing and pleasant to the nose

Tasting and Eating Methods of Longzhou Oolong Tea

Tea Utensils: Cover Bowl

Tea Quantity: The tea leaves are just right to cover the bottom of the cup, about one sixth full

Water: 100 degree boiling water, fill the tea container. Soaking in mineral water yields better results

Tea brewing method: Warm the cup first. First pour it out immediately, then pour it out again. Make sure to fill it to the edge of the cup and cover it with a lid, so that it fits tightly and the taste won't escape. Wait for about a minute, pour it into a fair cup, then pour it into a small cup, and pour it out to about 80% full

Drink tea in three sips

First sip: taste and aroma of tea soup

Second sip: inhale forcefully and exhale through the nose

Third sip: taste test