【Green tea】Also known as oolong tea

Different from green tea and black tea, the processing technology of oolong tea is more complicated, and the whole leaf tissue will not be completely destroyed during the production process, but the leaf margin tissue should be slightly abrased. The cell inclusions can not change completely, but there is a part of oxidation, relying on such a complex process to obtain the unique color, aroma and taste of oolong tea.

The processing process of oolong tea can be roughly divided into the steps of sun-greening-greening-killing-kneading-drying.

Making green is a key step in the formation of oolong tea quality, and it is also a unique processing technology of oolong tea. The process includes the "shaking" and "cooling" processes, which are carried out alternately and repeatedly. "Shake Qing", also known as "Langqing", destroys leaf edge cells through the "Shake Qing" process, promotes enzymatic oxidation of polyphenols and other substances and volatilization of cyan odor; Then, through the "cool green" process, the leaf surface water evaporates and the leaf water distribution is balanced, which further promotes the enzymatic oxidation of polyphenols and other substances, and the aroma substances are further formed.

After shaking the green for a period of time, spread the leaves out cool green, and then shake the green and cool green, after repeated many times, the leaf edge is slightly oxidized due to destruction, the leaf shows red edges, and the central part of the leaf, due to the degradation of chlorophyll and other substances, the leaf color fades, from dark green to light green and then to yellow-green, and finally forms the characteristics of "green leaf red border".

According to the depth of fermentation required by different oolong teas, the degree of greening in the production process is also different, so the production process of oolong tea is different in terms of specific mastery, different origins, different varieties, and different quality.