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Oolong Tea

Oolong tea, also known as Qingcha (青茶), is a semi-fermented tea. Oolong tea is a famous tea unique to China and was created during the Ming and Qing dynasties. The main producing areas of oolong tea in China are Fujian, Guangdong, and Taiwan. The basic process of oolong tea includes sun-withering (wilting), air-withering, shaking (fixation), frying, rolling, and drying. Due to differences in rolling methods, oolong tea can have two shapes: strip-shaped and ball-shaped. Due to differences in climate, varieties, and processing methods, the quality and style of oolong tea vary. Generally, Wuyi Rock Tea and Chaozhou Oolong Tea do not use the rolling process in processing, focusing more on sun-withering and shaking, resulting in strip-shaped tea with a heavier fermentation level. On the other hand, Anxi Oolong Tea and Taiwan Dong Ding Oolong Tea use the rolling process, with light sun-withering and shaking, resulting in ball-shaped tea with a lighter fermentation level.

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