What is Cold Top Oolong Tea? Oolong Tea Classification and Grading

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Author/ The Tantalums - Han-Yi Han-YiLAM CHING YIN

Updated on 2025/05/16

Please cite the source of the quote, please protect and respect the copyright, without permission to use, women and men who are prostitutes and thieves, will not receive a salary. If you need to quote this article graphic, must be through the author's consent and cite the source, we do not welcome ignorant quotes and content retrieval, I wish you all to drink "soak water red" cold top oolong.

Iced Top Oolong Tea Characteristics

The colour of the tea broth will be golden yellow, the aroma will be fresh and fragrant, the tea broth will be rich and active in the mouth, and the taste will be strong in the throat, which can withstand the high temperature and long time steeping.

Changed from a geographical name of an area of production to a trade name.Where is Frozen Top? Originally produced in Nantou County, Taiwan, Frozen Top Lane in Lugu Township's "Changya Village" is a representative Taiwanese tea. The average altitude of 800 metres, and later added Yonglong Village, Fenghuang Village, Frozen Top Terrace and other areas, the planting area was once as high as 2,000 hectares, and later, such as Kwang Hsing, Chou Hsiang, and Wo Ya and other places are also known as Frozen Top Tea, because of its fame and popularity, as long as it is a Frozen Top type of tea, it is a good choice.Other Oolong TeaIn the past, the tea has been sold under the trade name of "Iced Top Oolong Tea".

  • Type: Medium to heavy fermented, heavily roasted tea
  • Shape: dark green with yellowish colour, hemispherical, tightly knit
  • Soup colour: golden yellow, orange-red, bright
  • Aroma: Floral, fruity, roasted
  • Flavour: mellow, full-bodied and oily
  • Throat: sweetness and coolness in the throat, long finish
  • Tip: Tingling sweet, cool throat, ointment flavour
  • Leaf base: green leaves with red border (classic correct version)
  • English: Tongding /Dong ding Oolong

Traditional Iced Peak Oolong Tea Colour in a Small Bottle

It is not a cold topped oolong tea.Prior to the 1980s, the traditional method of harvesting higher maturity buds and leaves to produce green leaves with red edges at a medium-high fermentation level of about 30~40%, with a recessed aroma of ripe fruits and a mellow, rich mouthfeel, was later replaced by Red Water Oolong, which was put forward by Master Ji Nao, a veteran of the tea industry, as a way to distinguish the rise of the clear-flavoured high tea from the post-1980s generation.

Contemporary Iced Top Oolong Tea, compared with the traditional Red Water Oolong Tea in terms of soup colour.

Nowadays, the mainstream of the market is to pick a higher proportion of young buds, relatively low degree of fermentation, and grassy, vegetable, protein aroma is more obvious, also known as "green water" tea, focus on the sweetness of the mouth, rather than flowers and fruits aroma of the raw materials of the tea as a commercial circulation of goods, these products also focus on the appearance of the aesthetic, and there are also even appear to be moreHigher altitude areas such as Cedar Creek, Hohuanshan Mountain, and Lishan Mountain.The quality of the tea leaves used as raw materials, roasted and sold as Iced Tea, is also superior, but not quite the same as Iced Oolong Tea in the past.

Tantra has commissioned an independent producer in Hehuan Mountain to use high quality raw materials to produce oolong tea with high mountain tea flavour and sweetness, as well as the roasting and aroma process.

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Frozen Top Oolong Tea is a partially fermented green tea.the six tea familiesIn the process of making green tea, the intermediary in green tea andblack teaBetween 15% and 30%, the degree of oxidative fermentation is officially recognised. The most essential part of the process is that the originally popular stripe-shaped bun-type tea has become a hemispherical bun-type tea, where the kneading step is emphasised, which is a unique technique to become a cold topped oolong.

In the Deer Valley Tea Making Competition, Mr Tuan saw his predecessors demonstrating the traditional way of making tea. Because there was no mechanical assistance, a long iron rod would be used to wrap the freshly roasted tea with a cloth, which would be twisted clockwise to form a ball, and then wrap the cloth around the iron rod to knead the leaves into a tight ball. The process of pressurising and kneading with a cloth stained with tea juice would be completed only when the tightly knotted leaves had been rolled into the shape of a ball of shrimp. Nowadays, the iron rods and the tea-soaked cloths are still kept as a collection at home.

After kneading, the tea leaves are wrapped into a ball shape using a cloth towel, which is said to be the tighter the better, and then rolled back and forth by hand or in a cloth ball kneading machine, and the tea leaves are spread out and broken up from time to time to dissipate the heat, which is called "hot kneading", and the tea leaves will be more tightly kneaded into a hemisphere shape after kneading.

The Story of Cold Topped Oolong

The tea tree was planted by the ancestors of the Lin and Su surnames, who introduced tea seedlings from Wuyi, Jianyang, and Jianjian from Fujian during the period from 1796 to 1855, between the Qianlong and Xianfeng reigns of the Qing Dynasty.OolongThe Wuyi variety is found in Taiwan. The main classic story is that Lin Fengchi, a native of Lugu, went to Fujian to take the examination and became a high school graduate. When he returned to his hometown, he brought back 36 tea seedlings (which are rumoured to be soft-branched oolongs), and 12 of them were planted by Lin Sanxian on the foothills by the Kirin Pool in Lugu Township, which was the beginning of the Frosty Peak. The descendants of the Lin family operated tea factories in Lugu, and the students of Tuan Gongzi's Tea Improvement Farm, who were also Lin family members, set up a bed and breakfast in Lugu.Matsubara Hills, andLam Kat Yuen Tea House .

Although the story of the Lin's is better known, the fact that the So's began to cultivate the frozen top is more in line with the actual situation.

Tea Leaves from Taiwan, Lin Mulian, 2003, 142 pp.

There is a paragraph in the book "A Study of Taiwanese Tea" which says that the origin of "凍頂" is very interesting. In Hakka, "崠頂 dung dang" refers to the top of a mountain, and it is said that in the early days of the ancestors, when they were walking on the slippery mountain road to the tea plucking site, there were no shoes for them to wear, and they had to climb up to the top of the mountain in the cold weather in the condition of "freezing their feet on the tip of their toes", but whether it is a folk legend or not should not be examined.

Most of the varieties are soft branch oolongs, green heart oolongs, and Wuyi coloured varieties,four seasonsteas

apart fromGreen Heart OolongThere's also a backwardness.orange day-lily (Hemerocallis fulva), andpeyote (Lophophora williamsii)The variety was introduced to the Lugu Frozen Peak area. However, according to the author of "The World of Oolong Tea", Mr Chen Woon Tong, who gave an oral presentation at the Neihu Community College, the local tea gardens have been planted for a long time, and the actual operation is that if there is a shortage of saplings and the tea trees are being renewed, the producers may add saplings to the same field and forest, but they may not be the same kind of tea trees, and in addition to the natural ecology, they may reproduce sexually, so that the tea plantations in the area around Frozen Peak Lane may have the same kind of tea trees as the ones in the area.dill teaThe proportion of mixed species is high.

Since 1981, the Department of Agriculture and Forestry considered that the tea planted by the Tea Industry Improvement Farm in Lugu had promotional value, and the former head of the farm, Wu Zhenduo, introduced Jin Xuan (金萱) and Cui Yu (翠玉), which were promoted as new tea trees at that time, to be planted on a trial basis on the slopes of the mountains surrounding the frozen tops of Jhushan and Lugu.

Cold Top Oolong Tea Production Process: Cultivation of tea leaves → sunlight withering → indoor withering and stirring → stirring → stirring → kneading → initial drying → hot kneading → re-drying, and finally to the roasting section for refinement processing.

According to the research of "The Science of Tea. Taiwan Tea", Ye Shimin and "The World of Oolong Tea", Chen Wuntang, it was in the 1950s that Wang Taiyou and Wang De of Dadaocheng Fuji Tea Company went to Lugu, Meiman, and Frozen Peak to imitate Anxi Tieguanyin's method of rubbing the cloth and taught local producers to make tea by beating the cloth balls, which led to the development of the Frozen Peak Oolong Tea, and the saying of "Baochong in the north, Frozen Peak in the south" began to spread widely.

Tuan Gongzi travelled to the field to investigate the appearance of the tea gardens of the descendants of the Lin Clan (Jin Xuan)

The County's official 2015 releaseIt was recorded in the Nantou NewspaperWe have been informed of the situation of the production area in Deer Valley Township.

The traditional method of fermentation is sufficient, the bottom of the tea leaves will show green leaves with red edges, and the tea broth after brewing will be clear with the fragrance of osmanthus flowers. The local tea growers say that the green tip, green belly and red edges are the most classic characteristics of Frozen Peak Oolong Tea. Based on the above development, a new product appeared after the 921 Earthquake, which is the Frozen Peak Guifei Tea full of lychee fruit aroma and honey flavour, which has become another good story.

Concept of Green Leaves with Red Edge, cited in Su Yen-Shek 2022.4.18 (Lin Fu-Chuan, "The Study of Packed Tea and Oolong Tea Manufacturing")

Deer Valley Store Recommendation-Ringyi Garden

You can't miss it in Deer Valley. Lam Kat Yuen Tea House It's an obvious and easy-to-find tea space near the Frozen Peak Tea Production Co-operative Society, with a front courtyard and a wooden feel. I've met Xinyi at the exhibition centre several times in the past, and last time at the Nangang Tea Fair, I even bought a tea shop from Mr Tuan.Milk Tea FlavoursNo group photo, specially in the non-intrusive weekdays to visit, after all, this place is jam-packed with customers on weekends, even if you are a gourmet tea drinker, drink on the Linji Chang's hand baking from light fire to medium-heavy baking have been drilled, the memory of the point of the strong point will be very difficult to forget.
Every time, some students would come to the tea class with their Lin Ji Yuan tea and share it with Mr Tuan, saying that they think it's very tasty. As expected, I have already received the third packet of tea this year, which is a gift from a student, and when I opened the sticker, it was again the brand name of Lin Ji Yuan, which shows how high the market share of the tea company is.
Mr Tuan believes that the taste and aroma of baking and tea are subjective, and that everyone likes different things. However, it is not easy to make good tea for those who love to brew tea, after all, it depends on the master's experience in the pursuit of quality control to make the guests addicted to the tea and unable to forget it. If you are still looking for a shop that roasts a steady stream of tea, you might want to try Lin Ji Yuan's roasted oolongs and roasted jinxuan, and for those who can burn a little bit of wallet, you can buy the competition-grade six-pointed head, and the bubbles will not let you down.

Deer Valley Store Recommendation - Songwon Mountain Resort

It's a long-distance run to Nantou.Matsubara HillsI'm looking for a friend who has known me for many years, and I'm looking for a friend who will publish the book that Mr Tuan sent me.Milk Tea FlavoursThe family's tea business is the winner of countless awards, and Lin has taken over the reins of the family's tea business, which is home to Taiwan's iconic Frozen Peak Oolong tea and has become a major provider of organic tea bags. Here has Taiwan's iconic cold top oolong tea, and the operation of organic tea Lin students, and even become an important local tea bag production line provider, in order to enhance the stability of the quality, not to burn down nearly ten million costs to improve and upgrade the plant and equipment, not only to achieve the special packaging, vacuum, nitrogen, printing and printing of private version of the OEM of the high intensity of the packaging operation, a lot of big brands are letting him produce a good tea, to the excellent Taiwan oolong tea packaging into the daily life of Taiwan! Oolong Tea Packaging for Daily Life3D Tea BagsWe have a wide range of products that are available all over the world.
Songyuan Mountain Villa is located in Lugu, Nantou, close to the Lugu Township Farmers' Association Tea Leaf Culture Hall, and is a must-go place towards Xitou. During holidays, it is full of tourists and Teslas gathering here, and it is a must-stop for car enthusiasts heading towards the Cedar Creek area.
Lin made me the family's signature drink, which made my eyes sparkle.Thirty-six LamFrozen Top Oolong Tea can have such a good meandering honey aroma, special and rare, is really the best of the best brew, soup colour as beautiful as goose yellow, clear to see the bottom of the lively and cheerful, brewing mood has reached a thousand layers, such as honey silk sugar flowers in the tongue bundled into a marshmallow, pursed lips can be melted into the appearance of a smile.

Suggested Infusion Method for Cold Topped Oolong

Sweet and smooth, with light roasted notes and floral and fruity aromas.

  • Temperature conditions: all at 100 degrees Celsius
  • Water quality conditions: soft water, TDS recommended within 120, not to use pure water.
  • Ware conditions: pottery with a lid is good, porcelain is second best
  • Tea to water ratio: 1g = 100ml for total final yield

 

Chinese Brewingvery concentrated type of tea consumed in Chaozhou, Fujian and TaiwanIn addition to preparingChinese Tea Brewing UtensilsThe recommended amount of tea for brewing is to evenly spread the bottom of the teapot, using a normal small pot to brew, it is recommended to prepare 8g~10g of Frozen Top Oolong Tea Leaves, and the tea boiling method is to choose the fast brewing mode, with each round of brewing not exceeding 20 seconds, and can be repeated by pouring the pot back into the pot, and according to the quality of the selected tea leaves, repeat the brewing process until there is no more flavour, and the total output that complies with the ratio of tea and water, that is, an appropriate consumption of tea leaves that does not lead to wastage, which you can refer to.Oolong Tea Brewing Tips.

For tea brewing reference, please cite the source if you need to quote.

If you use the cooking method, you will see the colour of the cold top oolong tea soup.

Iced Oolong Tea with colourful soup.

Cold Top Oolong Competition Tea Standards

We refer to the Lugu Farmers' Association's Competition Tea Regulations, so that each tea sample is subjected to objective scrutiny under the same conditions, and therefore requires "fixed quantity, fixed utensils, fixed temperature, and fixed time".

  • Quantity: 3g of tea leaves
  • Setter: Audit Tea Cup Capacity 150ml (White Porcelain Identification Cup)
  • Temperature Setting: Boiling water 100 degrees Celsius
  • Timing: Soak for six minutes

Old Benchmarks

I. Sampling code: put a 4-code number paper

Measurement: 200g of representative tea samples were taken.

Tea brewing: 145~150cc of boiling water.

The opening of the soup of the competition tea: let it stand for six minutes with the lid on and then taste it in the judging bowl.

Audit the appearance of the tea samples: the appearance is usually divided into shape and colour, the shape is hemispherical, the cords are tightly curled and neat, the tea body is round and not flat is the best.

Observe the colour of the tea water: orange-yellow, bright and glossy, with little precipitate at the bottom of the cup.

Smell the aroma of tea

VIII. Evaluation of Tea Taste

Observe the bottom of the tea leaves

X. Grading

The standards for the appearance, including shape and colour, tea water colour, tea broth aroma, taste and flavour, and leaf base vary according to tea types, and are graded by percentage.

Currently, Frozen Peak Tea is graded on the basis of appearance, containing 20% of the leaf base, 10% of the water colour, 30% of the aroma, and 40% of the taste as the grading criteria.

The County's official 2015 releaseIt was recorded in the Nantou NewspaperThe specification of the Deer Valley game

Frozen Top Tea Competition Grading

Lugu Township Farmers' Association Competition Tea Market Reference Table. If you want to quote this article, you have to obtain the author's permission and cite the source, we do not welcome ignorant quotes and content retrieval, I wish you all to drink "soaked red" cold top oolong.

Although there are places to go throughCertificate of OriginIn order to ensure the rights and interests of producers and assist consumers in gate-keeping, the series has been strengthened in recent years and started to switch to the Taiwan Tea Classification and Grading System (TAGs), which is used in conjunction with the production and marketing history verification for traceability, and has been introduced into the scientific and technological development of the tea industry.Technology Agricultural TechnologyThe tea's DNA molecularly identifies whether the tea is from Taiwan through the aroma substance.

The annual "Frozen Peak Fine Tea Competition and Exhibition" has been promoted by Mr Ng Chun-to since 1976.

Because there are many units in the Lugu area, there are large and small competitions, so the competition has a variety of packaging, mainly Lugu Farmers' Association, Frozen Peak Co-operative Society, Yonglong Community Development Association, Tea Merchants Association competition, which is also due to the varieties are divided into the Oolong group, the new varieties group, mostly Jin Xuan varieties, to make a differentiation of the competition evaluation.

Quoted from the core tea, Lugu Township Farmers' Association Competition Tea Competition Winning Tea

Quoted from Core Tea Concentrate, Lugu Township Co-operative Society Competition Tea Competition Winner Tea

Easier to see the packages for the OUA competitions.

Previously, Mr Tuan also went to a friend's tea party to drink the competition "Tea One-Dragon" One-Dragon in the tea industry jargon means that the competition "first, second, third and fourth place..." will be selected in the same year, and a series of tea will be bought to drink for evaluation, so as to refer to and learn from the perspective of the judges and to understand the competition tea system.

Above is a 2014 Wing Lung Frozen Top Oolong from Drinking Old Tea, which was the competition tea for the community fair. It's a great way to train yourself by judging the quality of the tea leaves, the picking, the degree of fermentation, the roasting technique and other aspects of the tea, which is a great way to refer to.

Most of the Frozen Top Oolong Tea no longer comes from the Nantou Lugu area, but can be produced from all over the world, not only in Taiwan's high altitude production areas, tea gardens in the middle and low altitude areas, and even outside the country, there are cases of making Frozen Top Tea, Frozen Top Oolong Tea products, if you really want to look for the products of local producers, you can look for the seal of origin as an auxiliary standard of reference.

A reference to the public version of the commercial packaging with the word "凍頂烏龍茶" in the Chinese characters.

Many canned teas also use Cold Top Oolong Tea as their signature Taiwanese tea product, the most famous being the Kaixi Cold Top Oolong Tea produced by the Tak Kee Company.

How to brew Cold Top Oolong?

When brewing Cold Top Oolong Tea in a Purple Clay Pot, are you a "pouring" or "non-pouring" type of tea brewer?

Ratio of tea to water: Use 5g for 200c.c. 100 degrees Celsius for multiple brews.

｜Full Version Introduction and Video

How to brew Frozen Top Oolong Tea｜How to brew to extract the essence of Oolong Tea｜Tongding Oolong Tea

Extended Reading Area

Invitation to courses, tea shopping

Cold topping and baking tea, course training class 1 to 1, 1 to 2 enrolment

Suitable for artists, baristas, civil servants and students.

  • 00:00 - 00:30 Introduction to Tea Varieties
  • 00:30 - 00:45 Production Craft Area
  • 00:45 -01:00 Scent and Flavour Experience
  • 01:00 -01:30 Brewing Techniques and Demonstration
  • 01:30 -02:00 Practical work and Q&A with students

Do you also like to taste tea? Do you want to learn about the top 10 most classic teas in Taiwan? Then this course is for you!

We will take you on a journey of discovery to learn about ten of Taiwan's most famous teas: Three Gorges Biluochun, Wenshan Baojiao Tea, Muzha Tieguanyin, Oriental Beauty Tea, Luno Red Oolong, Honey Scented Black Tea, Sun Moon Lake Black Tea, Pine Cypress Evergreen Tea, High Mountain Oolong Tea, and Frozen Peak Oolong Tea, to learn more about their histories, their characteristics, and to taste for yourself the unique flavours of the teas.

Whether you are an enthusiast of the art of tea or a beginner interested in tea culture, this course is for you. What are you waiting for? Come and join the "Taste the Classics of Taiwan: Ten Famous Tea Courses" and experience the unique tea culture of Taiwan!

Led by Mr Tuan Tzu, the course will provide four key learning points to understand Taiwan through tea, and will be accompanied by a tasting cup and a whisky highball with dozens of teas, with both hot and iced flavours to experience. Collect Taiwan's north, central, south and east, from the plains to the mountains, from the lakes to the coastline, around the island of Taiwan a circle of famous tea, the course taste at least 10 classic local producers of the crystallisation of the heart and soul, some inherited for three generations, some returned to their hometowns of the green farmers, confidence in the work of Taiwan's good tea. The course will be divided into hot tea and iced tea to experience the difference in flavour.
* This course will introduce the tea producing areas and speciality teas of Taiwan.
* :: High-intensity seminars for business start-ups or beverage operators
* Tips for distinguishing between varieties, origins, seasons, processes and trade names.
In this three-hour "Real Taste Seminar", the teacher will introduce the knowledge of tea leaves, selection of utensils, and classification of tea styles in a lively way; and through the tasting activity, you will expand your golden experience of sight, smell, and taste, so that you will know more about your own taste of Taiwan tea that you can recommend to your foreign friends.

Introductory Practical Class (2hrs)

  • 00:00 - 00:30 Introduction to Tea Varieties
  • 00:30 - 00:45 Production Craft Area
  • 00:45 -01:00 Scent and Flavour Experience
  • 01:00 -01:30 Brewing Techniques and Demonstration
  • 01:30 -02:00 Practical work and Q&A with students

Advanced Practical Class (3hrs)

  • 00:30 - 01:00 Into the Veins of Taiwanese Tea
  • 01:00 - 01:15 Characteristics and Positioning of Taiwanese Tea
  • 01:15 - 01:45 Varieties, Crafts, Seasons, Terroir and Naming
  • 01:45 - 02:15 Introducing Taiwan's Top Ten Famous Teas
  • 02:15 - 03:00 Evaluation of the cups and on-site question and answer session

Online Theory Class (3hrs)

  • 00:00-00:30
    Speaker's introduction and experience of using scent wheels
  • 00:30-01:30
    Top Ten Famous Teas of Taiwan and their Characteristics
  • 01:30-02:00
    The Pulse of the Tea Flavour Wheel
  • 02:00-02:45
    Crossover Applications and Fragrance Spectroscopy
  • 02:45-03:00
    Q&A

Join us.LINE Tea Research

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