Author/ The Tantalums - Han-Yi Han-Yi

Updated on 2025/05/08

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The International Oolong Tea Review, with its 12 flavours, takes you into the world of oolong tea.

In the classicThe Six Tea FamiliesThe most unpredictable green tea is also known as Oolong tea. Oolong tea is not only available in Taiwan, divided into four major production areas in southern China with the Northern Fujian Wuyi Rock Tea, Southern Fujian Anxi Tieguanyin, Taiwan Alpine Oolong, and Guangdong Fenghuang Shanmao. In addition to these four major production areas, there are also other overseas production bases, most of which are the continuation of the Taiwanese method of production, commonly referred to as Taiwanese Oolong tea, green tea, and we have categorised these intoInternational Oolong Tea.

World Oolong Tea

Min Bei Wuyi Rock Tea (Quoted by Mr Lan Fangren on 2020.07.06)

Minnan Anxi Green Tieguanyin (Quoted from Mr Lan Fangren 2020.07.06)

Taiwan Takayama Oolong (Quoted from Mr Lan Fangren 2020.07.06)

Guangdong Phoenix spp. and Phoenix daffodil (Quoted from Mr Lan Fangren 2020.07.06)

What is Oolong Tea?

Understanding Oolong tea is a big problem, maybe it's an oolong, but it's also a beautiful mistake. In the past, when there was only green tea, I didn't know what is Oolong tea, but after the Ming and Qing Dynasties, this kind of oxidative fermentation between green tea and black tea, popular in the whole Chaoshan area, and even extended the unique culture of Gongfu tea.

In Classic ChineseClassification of the Six Tea SystemsIt belongs to the green tea category, which is simply described as a tea production method with partial fermentation (partial oxidation) and culling (inhibition of oxidation), with culling being the main criterion for determining the aroma. The discussion of green tea tends to be based on the production method, rather than purely on the degree of fermentation and oxidation, and the colour of the tea broth to identify the tea family.

It's after the fact:

1. pluck
2. Sunshine
3. withered
4. Stirring (Naniqing)
5. kill the flowers
6. torture
7. dryness

Tea vegetables, fresh tea leaves, after seven basic primary processing processes, will be classified as "green tea" processing method, that is, the basis of the oolong tea production method, the current annual production of tea in the world is about 500 metric tonnes, it is estimated that the oolong tea production, although there has been an increase in production year by year, but it is still not more than the world's total tea production of 2 to 5%.

Quoted from Mr Lam Fong-yan's handout classification charts

In the practical experience of many tea makers, there is a practical experience that the process of withering under sunlight helps to enhance the aroma and the overall quality of the finished tea. The difference will be in the presentation of the aroma, the colour of the tea broth will be more transparent, and the aroma will be higher, closer to the wildflower, jasmine, and fruity aroma, instead of the grassy taste.

marry sb. (of woman)Lan Fong YanThe definition of "Taiwan's tea needs to be withered by sunlight in order to have the greatest advantage in improving quality" is echoed in the definition of "Taiwan's tea needs to be withered by sunlight in order to have the greatest advantage in improving quality".

The Revamped Green Tea Classification Chart by Mr Tuan (Please cite the source for reprinting)

There is already a clear consensus that green tea is a local speciality genre, that there are four major oolong silhouettes in the world that form the basis of the categorisation knowledge system, and that the oolong tea lineage will place particular emphasis on the varieties in terms of commercial use (Lan Fong-yen, 2018).SpeciesmarkingswillplainlyPrice Impact.

• 30 billion market: loose tea
• 20 Billion Market: Canned Tea
• 100bn market: hand-rolled tea (still growing)

In the future, the current trend is that the 'hand-rocked beverage generation' will become the mainstream of tea culture, and refined agriculture is equally important, including various types of oolong beverage tea. Convenience Store Oolong Tea Recommendation List.

Minbei

The most widely grown tea in Wuyi Mountain is the "vegetable tea" which is propagated by seeds.Seed varieties for sexual reproductionThe finished product varies greatly in terms of quality. Depending on the place of production and the terrain, there is a difference in market value. Those who pick the green tea from the rocky mountainous areas are called rock tea, while those who pick the stream-side vegetables are called chau tea, and those who pick the in-between are also called half-rock tea.

• Wuyi Rock Tea is a popular name for oolong from Northern Fujian Province.
• Vegetable Tea: Wuyi Mountain wild self-grown (equivalent to Taiwan Dill Tea)
• Vegetable tea varieties: Vegetable tea selected from the asexual reproduction of varieties, that high-quality tea trees will be surrounded by stones, and in addition to take its branches, buds, to do asexual reproduction of culture, the famous ones are listed as the famous stems, the famous is the four famous stems. The famous ones are the four famous cormorants, such as Da Hong Pao, Tie Luohan, Shui Jin Gui, White Cockatoo, Half-Day Cormorant, Cinnamon, and Narcissus, and so on.
• Exotic varieties: varieties from outside Wuyishan, such as Tieguanyin, Buddha's hand, Kiran, Narcissus, Short-footed Oolong, etc.
• New Varieties: The Tea Leaf Research Institute of Fujian Academy of Agricultural Sciences breeds Dang Gui, Yellow Guanyin, Golden Guanyin, Yellow Rose, and White Bud Kiran.
• Side baking technique: four steps of baking, watering, re-roasting, roasting through and setting, baking takes one year.

Currently, it's all aboutMicroclimateIn addition to the regional differences in origin and flavour value, Wuyi Rock Tea is currently classified into the following grades: Positive Rock, Semi-Rock, Chau Rock, and Outer Mountain Tea (both inside and outside of the scenic area).

1. Zhengyan: The core area of the Wuyi Mountain Scenic Spot.
2. three pitfalls and two澗(三坑两澗)

The "Famous Rock Area" refers to the three pits and two streams area in Wuyi Mountain. The three pits are Huiyuan Pit, Niulan Pit and Pourshui Pit, and the two streams refer to Liuxiangjian and Wuyuanjian. It has a natural fragrance of rock bones and flowers.

※ The three pits mentioned here refer to the famous three pits that were often talked about before the year 2000, and their status has changed a bit with the market since then.

1. Positive Rock Scope

"The main production areas are Tianxinyan, Maotouyan, Huiyuan, Zhukuo, Bishi, Yanzikuo, Jiulongke, Royal Tea Garden, Jade Flower Cave, Shuilian Cave, Buddha Kingdom, Peach Blossom Cave, Guilin, and SanYangFeng, etc. The main production areas of Wuyi Rock Tea are Tianxinyan, Maotouyan, Huiyuan, Zhukuo, Bishi, Swallow Cave, Jiulongke, Royal Tea Garden, Jade Flower Cave, ShuiLianCave, Buddha Kingdom, Peach Blossom Cave, Guilin, and SanYangFeng.

2. half-rock

Also known as "Little Rock Tea", half-rock tea is produced in the scenic areas surrounding the core scenic areas, and is produced in the lower elevations below the three large pits, in the area of Qingshi Yan, Shizikou, and Jiuquxi, and the quality of the tea produced is slightly inferior to that of the main rock.

3. Chau Yan: The area around the Jiuqu River.
4. Outer Mountain Tea: Tea areas outside of scenic areas.

‘

Stretching into a popular trend:

• Beef- Beef pit cinnamon.
• Horsemeat - Horsehead rock cinnamon.
• Hei Kwa - Originally the name of a master who specialised in making cinnamon, he later set up a trade name and registered it.

[Guangdong]

• It's often referred to as the "Phoenix Single".
• The Sung variety is the main axis of the presentation, and there are No. 1-6, which is the earliest variety selected in the Sung Dynasty to date. However, Song No. 1 has died out, and Song No. 3 Huang Zhixiang is now the most common.
• At present, in 2018, the main development direction is based on the Chinese official statement that after selecting the bud tips of Song species and grafting them onto the "group" of Phoenix daffodils with strong growth, it can effectively increase the yield and stabilise the quality, and it is also intended to advocate the concept of grafted species as the best products from 2019 onwards (not yet finalised), but with the current trend being the main one. Grafting on large-leafed Narcissus species can effectively enhance the tree strength. Huang Zhi Xiang Fenghuang single cedar.
• Single Iced Tea: Not roasted, kept in a cold, dry environment.
• Single Stem Dehumidified Tea: Dehumidified by 30°C drying programme.
• Single Charcoal Roasted Tea: Charcoal roasting reduces moisture.

After 2010, the official, mainstream discussion of literature, web pages, information, etc., are inclined to "have grafted" tea trees can be considered the standard Phoenix single berry, and is the original variety of bud name, with the name of the place of origin to give the word (Fung Huong) to the grade difference between the use of the "single berry" as the highest level, followed by the more delicate process of the Phoenix Lang Cai, the most common grade for the Phoenix Daffodil.

The current evolution in the definition of the name "Phoenix Single Stem" is that it is necessary to use a special Sungrown tea from the dill group of Phoenix daffodils, and then choose the mother stem of the strong seed, the grafting of the single plant selection, split single picking, and single production of the quality of the overall presentation of the excellent, but because of the current complexity of the name, it will be in accordance with the species of the tea tree, age, craftsmanship, and quality of the grade, and the excellent ones to use a large amount of asexual reproduction, and a large-leafed species of the mother stem, so the The older the tree, the better it is (Lan Fangren, 2018). The appearance of the stripes and cords are tight, heavy and solid; smell the aroma, known for its floral aroma, is the fragrance of the species; observe the soup colour, light baking, the soup colour is orange-yellow, and the tea soup is clear.

Minnan

• The Iron Goddess of Mercy is the first of these, and there are the Dream Supporters (Wei's account) and the Name Givers (Wang's account).
• The technique of kneading cloth dough is only available in Anxi and Taiwan.
• Tieguanyin is the name of a variety, which cannot be extended into the name of the production method, but can only be described as the wooden fence oolong tea production method.
• Anxi's ancient traditional method of production has gradually been sold to the market and changed into the Taiwanese style (clear oolong). Anxi's lightly fermented green Guanyin is similar to the Taiwanese style oolong tea, a technique introduced from Taiwan in the 1990s.
• Guanyin rhyme, the variety should be pure, so it is necessary to have the correctness of the variety.
• When the signature varieties, such as Red Heart Crooked Peach, Yellow Dan (Huang Jin Gui), Hairy Crab, Plum Jim, etc., have a certain degree of fermentation, they will have unique components that are retained and converted into Kwun Yum Rhyme.
• Tea that is fermented enough is fermented green leaves with red edges and broken edges in order to clear the soup without red water, therefore, most of the tea is made of single leaves and broken leaves.
• "The term 'colour varieties' is currently used only in Minnan, where the various varieties are mixed together.
• Currently there is strict grading, Tieguanyin (Grade 1, Grade 2); Huangdan (Grade 1, Grade 2).

[Taiwan]

Advantages: high adaptability of raw materials for tea production, suitable climate for tea trees, high product diversity, rich soil organisms, and strong awareness of food safety.

The colour of the tea is greenish-brown, hence the name "green tea". After brewing, the tea leaves are reddish and greenish, and the term "green leaves with red edges" has been used since ancient times to express the characteristics of its craftsmanship. The soup colour is yellowish-green, with a natural floral and fruity aroma, and in the oolong tea-producing areas in Chaoshan, there are also special oolong teas.Cultural Habits of Tea Roasting.

Aroma: Orchid, gardenia, osmanthus, fruity aroma, but traditional cultural interpretations have more descriptions of the flavour of specific tea varieties, such as the rock bone flower aroma of rock tea, and the iron flavour of Tieguanyin, Guanyin.

• At lower altitudes, there are many species of spring and golden daylily.
• High altitude is basically green heart oolong.
• From 1850 onwards, the main type of tea was Panzhuang tea (similar to Oriental Beauty).
• Before and after 1950, Iced Top Oolong Tea is the most popular tea.
• Mainstreaming of clear-flavoured high mountain oolongs after 1980s
• There is an unrealistic market trend of 'drinking at altitude', the higher the altitude the higher the price, and the emphasis is on the mountaintop atmosphere.
• Striped tea is stereotyped and considered to be called packaged tea.
• Globular and hemispherical green teas, commonly known as High Mountain Oolong Tea

Green Tea Complete Series Extended Reading:

• [Tea Variety Database] Comprehensive Compilation of Tea Tree Varieties
• What is Cold Top Oolong Tea? Oolong Tea Classification and Grading
• Oolong Tea Brewing Tips
• Red Oolong Brewing Method｜How to brew red oolong for a pleasant fruity flavour
• Oriental Beauty, Expert Complete Introduction Tips
• Top Ten Famous Teas of Taiwan

Subject of the course:

• For tea beginners
• People with cross-domain knowledge analysis
• Baristas, tea masters, and beverage industry professionals
• The R&D engineers and chefs of Quefan Inspiration
• Partners who understand tea making but are unfamiliar with the market
• Tour guides, tour leaders, and other tourism industry workers

Course Difficulty:★★★★+★

Course Duration:2-3 hours (depending on the situation on site)

►International Oolong Tea Courses (Experiential & Introductory)

09:45 – 10:00 Early arrival to welcome guests

10:00 - 10:35 Introduction to Oolong Tea and the Six Tea Families

10:35 - 11:00 Taste of Northern Fujian, Southern Fujian and Guangdong Oolong Tea

11:00 - 11:30 Taste of Oolong from Taiwan, Thailand, Vietnam and Indonesia

11:30 - 11:45 World Oolong Tea "Iced" Evaluation

11:45 - 12:00 Voting, Networking and Q&A

*Experience class level is combined.Canned Beverage Awardscontent

ExperienceThe class time is short only one hour, oolong tea merchandise quick understanding of the quick, drink many kinds of entry tea, from strong to light, simple experience.introductoryWill increase the difficulty, just time about two hours, the theory to listen to a little, the practical work to drink a little, as if there is a theory can not be digested in a short period of time, but can walk on the horse to see the flowers, slapdash waterfalls.

 

►International Oolong Tea Courses (Basic, Intermediate)

08:45 - 09:00 Early bird welcome

09:00 - 09:30 Oolong Tea - Beginning & Refining

09:30 - 10:00 Taiwan, Vietnam, Thailand, Indonesia, China

10:00 - 10:30 New Zealand, Japan, Darjeeling, Myanmar, Ceylon

10:30 - 11:00 Green Tea Trends, Blending and Sorting Practices

11:00 - 11:30 Brewing and Tasting Polls

11:30 - 12:00 Networking and Q&A

There is a more complete system and handouts to introduce the four major oolongs and compare the terroir of Taiwanese oolongs in the world, as well as explaining the characteristics of oolong tea in terms of craftsmanship, varieties, seasons, and terroir.

 

► International Oolong Tea Courses (Advanced, Applied)

08:45 - 09:00 Early bird welcome

09:00 - 09:30 Oolong Tea: Ethnology, Terroir, Hillside and Hillbillies

09:30 - 10:00 Oolong Tea Refining and Roasting

10:00 - 11:00 The Four Wulongs of Northern Min, Southern Min, Guangdong and Taiwan

11:30 - 11:45 Brewing and Tasting Polls

11:45 - 12:00 Networking and Q&A

All the contents of the course are for beginners and basics. In addition, at least 30 types of flavours will be evaluated in the teaching material, including 10 types of "Northern Min Rock Tea, Southern Min Tieguanyin, and Guangdong Fenghuang Shanjian", 10 types of "Oolong Tea of various altitudes in Taiwan, from low to high, and from various mountains, and local specialties", and 10 types of "Oolong Tea of International Tea Plantations, such as New Zealand, Indonesia, Thailand, Taiyuan (North Vietnam), Dalat (South Vietnam), Darjeeling (South Vietnam), and Japan, etc.", and the craftsmanship will be explained. We will explain the roasting techniques, aging, brewing and other additional information and work with the students.

Course Objectives:

• This course will introduce different tea origins and Oolong tea.
• Understanding Oolong Tea Network, Production Process and Quality
• Tips for distinguishing between varieties, origins, seasons, techniques and trade names.

During the course, you will be guided step by step by a tea master, who will introduce the knowledge of tea leaves, selection of utensils, and explanation of tea types in a lively manner; and through the tasting activities, you will have a golden experience of sight, smell and taste. You will have the opportunity to taste 12 types of Oolong teas from Northern Fujian, Southern Fujian, Guangdong, Taiwan, Vietnam, Thailand and Indonesia, each with a unique aroma and flavour, allowing you to discover your favourite tea. Multiple enrolments are possible, with at least three levels of courses to choose from. At the end of the advanced and application courses, you will be able to apply what you have learnt in the course in your daily life with ease and confidence.

International Oolong Tea Graduation Tea List Reference

We collect representative teas from many regions of the world and provide a tea list for guests' reference. The actual tea list will be adjusted or increased according to the tea masters on the spot, so please bring your expectations, personal cups, notebooks and small pens to our event.

1. Taiwan Oolong Oriental Beauty
2. Taiwan Oolong High Mountain Oolong Tea
3. Taiwan Oolong Red Oolong
4. Taiwan Oolong Bao Seed Tea
5. Taiwan Oolong Iced Oolong Tea
6. Minbei Oolong Three Pits and Two Jian Cinnamon
7. Minbei Wulong Three Pits and Two Jian Shui Xian
8. Minbei Oolong Rock Tea Iron Luo Han
9. Minbei Wulong Wu San Di Flower Scenting Old Bush
10. Minbei Oolong: The Mysterious Purple Red Robe
11. Minbei Wulong, Tianyou Peak, Iron Luo Han
12. Minbei Oolong (Minbei Oolong) Cinnamon in Bamboo Areas (Pork)
13. Minbei Oolong (Minbei Oolong) Horse Head Rock Milk
14. Minnan Oolong Red Heart Crooked Tail Peach (Anxi)
15. Minnan Oolong Anxi Aged Iron
16. Minnan Oolong Special Golden Gui
17. Guangdong Oolong, Song, Monoculture
18. Guangdong Oolong (Oolong) Phoenix Series (Verhoeven's Peach Series)
19. Guangdong Oolong Phoenix Single Series Nematode Needle Single Series
20. Guangdong Oolong Duck Poop Fragrance Single Series
21. Darjeeling Kopadra Wulong
22. Vietnam Oolong Dalat Kim Xuan (South Vietnam)
23. Vietnam Oolong Tai Yuen Soft Branch (North Vietnam)
24. Indonesia Oolong Crazy India Oolong
25. Japan Yabukita Oolong Tea
26. Northern Thai Oolong Mistral Honey Oolong
27. Ceylon High Mountain Oolong Tea
28. Tai Kat Leng Liza Leng Chuang Yuen AV2 Oolong Tea

The tea master led a talk on the four key elements of production from flavour, variety, craftsmanship, season and terroir, and we learnt about the world of Oolong tea at the event.

Like milk tea? Milk Tea Alliance is waiting for you, from convenience stores to hand shaken tea, tea beverage masters analyse the tea market from a professional point of view, join the Milk Tea Group! Join the Milk Tea Group to discuss milk tea. (LINE Group)

The series of tea courses kicked off with instructor HAN-YI arranging a series of experiential tea courses in professional fields, from understanding tea leaves, choosing utensils, brewing methods, analysing and adjusting, and staff skills, and so on.

Welcome to write to us: hanyi2016tea@gmail.com