Nbsp: recently, a friend of Taiwan sent me a few samples of tea to taste and evaluate. he did not say what tea he sent. after receiving the samples, he observed that the shape of the tea was not different from that of the ordinary Taiwan oolong, but the color was slightly dark red, and the fragrance was obviously sweet fruit. What kind of tea is this? It turned out to be red Oolong!
Nbsp; & nbsp; & nbsp; oolong tea (green tea) is one of the six major categories of tea in China, and oolong tea in this family has many members, such as Fenghuangdancong, Tieguanyin, Wuyiyan tea and so on. Among them, the red oolong is the favorite new year of Oolong tea.
Nbsp; & nbsp; in the 1960s, the Fulu Tea District in Taidong County began to cultivate a small amount of tea. With the rapid development of economy, a large number of tea plants were planted in the 1980s and 1990s. After 1996, the tea area was strongly impacted by the Oolong tea planted in China and Southeast Asia. The tea sales in Fulu tea area began to decline and the market was depressed. In order to promote the re-development of tea in this area, local tea industry improvement farms began to assist tea farmers and develop new tea-making techniques. Finally, in 2008, the Taiwan Red Oolong was formally launched, one of Taiwan's specialty tea.
Many people who drink red Oolong for the first time may mistake it for black tea, but in fact red Oolong belongs to one of Taiwan's Oolong species, and unlike other mountain oolong in Taiwan, red Oolong mainly uses large-leaf oolong tea produced at low and middle altitudes. Generally, Taiwan Oolong mainly uses one bud and two leaves of fresh leaves, but the red Oolong uses the whole plant tea. Processing black Oolong combines the processing characteristics of black tea and oolong tea. On the one hand, the conventional Oolong method is adopted, on the other hand, the re-fermentation method of black tea is used for reference to prolong the fermentation time, skip the steps of killing green Oolong tea, and further deepen the fermentation degree in the process of wrapping and kneading. So red oolong is the highest fermentation of the existing Oolong tea, belongs to heavy withering, re-fermentation, re-baking oolong.
Red Oolong Tea Soup is orange red and bright, the color is like diluted black tea, with black tea sweet fruit aroma and sweetness, but the taste still retains the flavor of Oolong Tea and Oolong Tea bubble resistance characteristics, taste glycol. Because of its outstanding quality characteristics, Oolong is not only suitable for hot bubbles, but also suitable for cold bubbles, and cold bubbles can make its glycol taste more prominent. Oolong is rich in raw materials, special processing technology, obvious characteristics, and can be preserved for a long time. In recent years, some people even regard it as an old tea to collect.
Nbsp; & nbsp; in recent years, the inland Oolong production areas have begun to learn to produce red oolong, in addition to using Tieguanyin raw materials have also begun to use rock tea raw materials for production, but mainly in Taiwan's red Oolong or Taiwan tea people in the mainland factory production of red Oolong high quality. At present, the supply of red Oolong in the market is still relatively small, and red oolong is also favored by consumers, so it will be more expensive than the ordinary Oolong or black tea, so that black Oolong become the new rich in Oolong tea. (Li Wenxiong)
