Origin of oolong tea

Best answer: Oolong tea evolved from Song Dynasty tribute tea dragon regiment and phoenix cake, and was created around 1725 (Yongzheng period of Qing Dynasty). Oolong tea, also known as green tea, semi-fermented tea and fully fermented tea, has many varieties, and is one of the major teas in China with distinctive Chinese characteristics. Oolong tea is a kind of tea with excellent quality after picking, withering, shaking, frying, twisting and baking.

Oolong tea evolved from the tribute tea dragon regiment and phoenix cake in Song Dynasty, and was created around 1725 (Yongzheng period of Qing Dynasty). Oolong tea, also known as green tea, semi-fermented tea and fully fermented tea, has many varieties, and is one of the major teas in China with distinctive Chinese characteristics. Oolong tea is a kind of tea with excellent quality after picking, withering, shaking, frying, twisting and baking. The pharmacological effects of oolong tea are mainly manifested in fat decomposition, weight loss and bodybuilding. It is called “beauty tea” and “bodybuilding tea” in Japan.

According to Mintongzhi, in the late Tang Dynasty, employees of Jian ‘an Zhang Tinghui planted tea in Fenghuang Mountain, which was first made by researching cream tea. Longfeng tea was produced in the second year of Taiping Xingguo in Song Taizong (977), and Xiaotuan tea was transformed after Song Zhenzong (998), which became a world-famous Longtuanfeng cake. At that time, Cai Xiang, who served as a transshipment official in Fujian and supervised the manufacture of tribute tea, especially praised Beiyuan tea. In his Tea Record written in 1051, he said that the taste of tea was mainly sweet and smooth, but those produced by continuous baking in Fenghuang Mountain in Beiyuan had good taste. The important finished product of Beiyuan tea belongs to Longtuanfeng cake, and its collection technology is as stated in the tea collection poem sent by Huangfu Ran to Lu Yu: far away from the upper cliff, the cloth leaves are warm in spring breeze, and the surplus baskets are inclined by day. To collect a basket of fresh leaves, it takes a day, and the leaves swing in the basket to accumulate, and steaming can only be started at night. This overstocked raw material inadvertently undergoes partial reddening, and the part of the bud leaves after enzymatic oxidation becomes purple or brown, which in essence belongs to semi-fermentation, that is, the category of so-called oolong tea. Therefore, there is a scientific basis for saying that Beiyuan Tea is the predecessor of Oolong Tea.

After Beiyuan tea, Chaze gained the status of tribute tea in Yuan Dynasty, Ming Dynasty and Qing Dynasty and gained development. Now oolong tea is a kind of tea made by Anxi people by imitating Wuyishan tea and improving the process. Oolong tea was created around 1725 (Yongzheng period of Qing Dynasty). It is recorded in the Records of Anxi County in Fujian that Anxi people first invented oolong tea in Yongzheng three years of Qing Dynasty, and then it was introduced to northern Fujian and Taiwan Province. According to historical research, in 1862, Fuzhou set up a tea warehouse for oolong tea. In 1866, Taiwan Province Oolong Tea was exported. At present, the largest producing area of oolong tea in China belongs to Anxi, Fujian Province, which was also named as the hometown of oolong tea in China by the Ministry of Agriculture and China Agricultural Society in 1995.

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