Oolong tea is also called green tea. It uses green tea's finishing
technique as well as black tea's fermenting skill, so it is a semi- fermented
tea between green tea and black tea. For the same reason, it keeps both green
tea's and black tea's characteristics-the freshening and clearing flavor of
green tea and the thick and luscious fragrance of black tea. The appearance of
oolong tea also combines the features of green tea and black tea—verdant leaves
with crimson edges. The leaves are in the shape of long cables, bigger and
fatter than green tea or black tea after being cooked. These leaves taste
strong and thick, so they can be cooked many times. Chinese oolong tea mainly
comes from Fujian , Guangdong ,
Taiwan Fujian Fujian
Tie Guanyin(Ti Kwan Yin) Tie Guanyin is produced in Anxi County of Fujian Province, so people often call it "Anxi
Tie Guanyin." Anxi is located in the southeast side of the hill where over
SO kinds of tea leaves are produced, with Tie Guanyin on the top. i Another
name for Guanyin is Guanshiyin, the most popular female Buddha in China
The tea tree that give birth to Tie Guanyin
are born delicate and weak, unable lo bear difficult situations. That's why they arc said to be "good to drink but hard
to plant." The trees germinate in late March every year and their leaves
can be picked in early May. Picking time runs throughout spring, summer, autumn
and winter, with spring leaves having the largest amount and autumn leaves
being the most fragrant. It's best to pick Tie Guanyin from 9 a .m. to 4 p.m. Otherwise the leaves are
less tasteful.
Tie Guanyin should be cooked with boiling water, so that its fragrance
can be fully brought out. To drink Tie Guanyin involves a lot of knowledge,
which can be summarized into six steps observing, listening, viewing, smelling,
tasting, and appreciating.
Observing: high-quality Tie Guanyin leaves are curly, strong, and heavy,
with its tip like dragonfly's head, body like a spire, and bottom like frog's
leg. Good Tie Guanyin leaves are covered with a thin layer of hoar frost called
"sand green." For Tie Guanyin leaves have to be wrapped up with white
cloth after finished. They are kneaded and twisted In the cloth so the leaves
will shrink. After baked and kneaded many times, the leaves are dried and
lightly heated in slow fire. This sublimates the theine in the leaves, which
gathers on the leave surface to form the hoar frost. Tie Guanyin also has to be
assorted after being made. The common leaves are called crude tea while the
good ones are called refined tea. The decisive difference between crude tea and
refined tea is the existence of peduncle. Those without it are refined tea
while those with it are crude tea.
Listening: Tie Guanyin is usually kneaded about 11 times when they are wrapped in
the cloth, sometimes as many as 25 times. Therefore, the leaves are twisted,
tight, heavy and massive. Dropped into the vintage teapots, those leaves that can make
ringing sound an- good while the common ones can only make husky sound.
Viewing: the water of Tie Guanyin is golden,
thick and clear in color. The leaves are fat and bright after cooked, with
silk-like sheen on the surface. If the water takes on a dark color with a touch of red, that means the leaves are not very good.
Smelling: when cooked by vintage tea sets, top Tie Guanyin gives off fragrance like
sweet-scented osmanthus/ with a remote flavor chestnut. This is the biggest
difference between Tie Guanyin and other oolong teas.
Tasting: Tie Guanyin is not for gulp, but should be sipped little by
little. The tongue moves slowly in the mouth to get thorough contact with tea.
Then the water gradually flows down the throat to let its deliciousness be
fully absorbed.
Appreciating: the most special trait of Tie Guanyin is its Guanyin
charm, which refers to its unique taste as opposed to other teas. This charm
includes the above five steps. It is a perfect combination of human feeling and
tea ceremony and a comprehensive experience of senses and intelligence,
possible to be understood by heart but not so probable to communicate with
words.
Tie Guanyin contains over 30 mineral elements, of which the contents of
potassium, fluorine and especially selenium are the highest. These mineral
elements can stimulate the creation of immune protein and antibody, strengthen human ability of preventing
disease, and have some effects on coronary heart disease. Besides, Tie Guanyin
has over 70 kinds of fragrance, 10 of which are highly characteristic. These smells also have positive effects in relaxing body and heart, as
well as health preservation and protection.
Wuyi Rock Tea Wuyi Rock tea is a general name
for oolong tea produced in Wuyi Mountain of Fujian. It is the most well known
oolong tea whose production is highly delicate, especially the reputed
technique of "shaking green." After the fresh leaves are picked, they have
to be sunned and slightly adjusted. Then they are thinly spread out on a
dustpan and shaken with hands. The edges of the leaves nib with each other,
and are oxidized by air after the edge break, so they will turn red. Red Robe
is the best type of Wuyi Rock tea and has had a history of over 300 vears. Now
there are only three Red Robe tea trees. They are over 1,000 years old and
live on the cliffs of Wuyi Mountain. The leaf tips are a little red. See from a
distance, they look like brilliant red brocade, and this gives it the name of
Red Robe. Red Robe leaves are picked every spring. People have to set up
scaling ladders to pick a small amount of leaves, so they are extremely
precious and valuable.
Fenghuang Dancong (Phoenix Mountain Select) tea is one of the three
great varieties of Oolong tea, equal in fame to two other Oolong teas, the tea
from the slopes of Wuyi Mountain and Tieguanyin tea from Anxi. In terms of
their distinct flavours, Wuyi tea has a rich and mellow fragrance and a long
aftertaste; Anxi Tieguanyin is sweetly aromatic and has a sweet, clean flavour;
Fenghuang Dancong has a strong aroma and a pronounced, rich taste. Fenghuang
Dancong comes from Phoenix Mountain, near Chaozhou city in the eastern part of
Guangdong province. Some o( the cultivated tea bushes there are as much as 600 years old, and there are many bushes more than
200 years old. So if Chinese who originate from the Chaozhou / Shantou region
have a liking for gongfu tea (tea ceremoniously brewed and served in a
particular style), this is not unrelated to the fact that their homeland
produces a famous old tea, Fenghuang Dancong.
have a natural and implicit sense of old days and vicissitudes because the air oxidizes the soil to bury tChina Purple Clay Teapothe water and rustles the hands of Yixing Purple Clay Teapot Setthe players, and rustles the contents and so on
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The thin tire pot with no doubt in the hand and the fixed