Favourable ecological conditions
 Tea Growth of environmental conditions and the quality of a high-quality oolong tea extremely close, and not only season, temperature and humidity, rainfall, but also and altitude, soil conditions and other factors closely linked.

 Altitude conditions
 Since ancient times, "a mountain tea," said the long history of the test, that they have profound scientific truth.  Higher elevations tea, the general mild climate, sunshine short, DIF large, diffuse clouds, and abundant rainfall, soil physical and chemical properties, and high humus content.  Excellent ecological environment and conditions conducive to the growth of tea, particularly conducive to leaf nitrogen compounds in the aromatic substances and the formation of an accumulation of amino acids, Theanine content, the E was Fen enolase, vinyl alcohol a more bitter taste and a low content of heavier tea polyphenols.  In addition, the higher elevations of tea, tea cellulose synthesis of relatively slow speed, the fresh leaves of a tender strengthen this quality for quality tea laid the foundation for the formation.
 Of course, not all are produced in the famous Oolong tea at high altitude area.  In the low-elevation tea, as long as the ecological favorable conditions, can meet the requirements of growth and development of tea specific environmental conditions, the same quality can be produced outstanding famous Oolong tea.  If Wuyi Yancha origin, elevation is not high, only 200 to 300 M, but because Yanfeng towering mountains, the water flow Ying Yan greed perennial cloud wind around lush vegetation and weathered rock, brings a wealth of tea soil organic matter and mineral elements.  Given this unique climate and soil on the environment conditions, so as to the quality of formation are well known at home Wuyi Yancha, laying a good foundation.
Seasonal conditions
 Preparing season on the different quality of tea is extremely significant.  Spring Tea general quality of the best, followed by autumn tea, and tea quality Summer worst.  After the winter dormancy period, the accumulated wealth of tea in nutrition, in the spring warm climate, abundant rainfall is conducive to the conduct of nitrogen metabolism tea, leaf material contained in the rich, especially the aromatic substances, amino acids, Theanine and water-soluble components, higher levels, which will affect the tea flavor anthocyanins, catechins ester type components such as relatively low.  So spring tea aroma are thought to the general, the taste of strong Gan Shuang, good quality.
 Xia summer, the higher the temperature, tea rapid growth, in terms of carbon metabolism is conducive to the accumulation of tea polyphenols.  Particularly in the high-temperature conditions, the ester-leaf tea catechins, anthocyanin and Green scent material increased 100 can form good oolong tea aroma of Terpenoid substances and elegant aroma with the ionone, such as decreased significantly .  So Summer season-low short oolong tea aroma, taste bitter, inferior quality.
 Qishuang autumn day high, the temperature difference between day and night, particularly conducive to Hua aromatic flavor of the formation and accumulation of material.  Acetaldehyde such as benzene, benzene ethanol content increased, by the autumn of oolong tea, particularly high-Rui lasting aroma, which is the often-mentioned "Qiu-xiang show."  But autumn tea leaf, a taste of the tea contains substances, significantly less than the Spring Tea, which often fall oolong tea taste than the weak performance, the characteristics of impatience brewing, it is its quality as the reason why Spring Tea.
 To sum up, the production of quality tea should be spring and autumn leaf for the quality of raw materials, and summer, the season of fresh leaves in summer heat, the general not produced quality oolong tea (elevation mountains above 800 M Dasan few exceptions).
 Soil conditions
 Tea's survival soil is the foundation of good soil conditions, not only affect the growth of tea, but also to have an impact on the quality of tea.  According to the survey, tea Anxi of the Xiping Township, sense of ethics, Cheung Wah, and other mountain tea plantations, deep soil, and most mountain brown soil, sandy loam texture to the surface organic matter content more rich mineral nutrition, pH 4.5 ~ 6.5 is not only suitable for tea growth, and excellent quality tea.  In the famous Wuyi Yancha origin, tea growing in the mountainous rock greed between the lush vegetation around the springs and small stream throughout the year, not only for small tea provides a superior environment climate and the soil here for more than rock weathering the dark Tea altar soil, deep soil, rich in organic matter and various mineral elements, the formation of good quality Yancha, played a crucial role.
 Good tea varieties
 Good quality tea, oolong tea varieties formed the material basis of quality, any other agricultural measures irreplaceable.  If famous, scented Shuangjue "Tieguanyin" use Tieguanyin varieties of "morning, the two-qi" unique quality of the "golden-gui", to use Mr Dan varieties of orchid-like "Narcissus" to Since narcissus varieties.  Clearly, the famous Oolong tea quality and excellent style all tea varieties linked.
 High-quality leaf
 Tea leaf quality is the basis of quality, only high-quality leaf can be produced excellent quality oolong tea, oolong tea-producing areas and this has been the consensus producers.  What kind of fresh leaves in the end only be called high-quality, mentioning several views for reference.
 Picking to standards
 Many quality oolong tea category, according tea varieties, seasons and produced different category, although the standards in the plucking small distinction, but the basic requirement is consistent with that, which would require more mature picking tea shoot.  That is when the tea shoots in the bud formation, picking small to open three to four-leaf shoot for the standards.  One of the original, are as follows: ① shoot more mature leaf epidermis of cuticle has been formed, and in the stratum corneum, is a thick waxy layer.  Waxy layer main ingredient is high-carbon fatty acids and high-carbon one yuan means Resolution alcohol.  Oolong tea in the process, waxy layer decomposition and transformation, and have aroma components, which is one source of oolong tea aroma.  ② more mature shoots Yebei special glands under the skin scales structure (suitable varieties of tea only) fully developed, and began secreting aromatic substances, which is another source of oolong tea aroma.  ③ shoot more mature leaves the chloroplast started degradation in the quality of the original, like carotenoids increase.  And the mesophyll cells, the chloroplasts lamellar clear, and the starch grains giant lipid particles increased.  These are oolong tea aroma and flavor base, and a bud of a young, two of the shoot is not.
 Secondly, the production of raw materials Oolong tea is too young, like a bud, the leaves of leaf, the higher the content of tea polyphenols, which can form the material less tea aroma, and young leaf tissue, in easily shake Green by the injury, a "shoot off", "Brokeback doomed" and the "green death" phenomenon, affecting normal "Green Consumers take water," and not conducive to the Green technology play.  Thus, a green tea has often concentrated gas, telephone, weight, not a tea flavor.  Therefore, the system is too young leaf is not the quality oolong tea.
Of course, the old leaf too coarse nor produced high-quality oolong tea.  Such as "open face" more shoots, leaves are basically ripe stereotypes to create a strong taste of the tea tea polyphenols, amino acids, soluble sugar and soluble pectin, such as decreased significantly.  Oolong tea aroma and constitute the material, with mature leaves stereotypes, and gradually to transform rough Laoqi direction.  In addition, the rough old leaves in cellulose, hemicellulose, and other components, a significant increase of leaf Cuying.  To blanch fresh leaves into the tea aroma not only low, coarse, short, light taste, thin, impatient brewing, but also to create beautiful shape.
 In short, high-quality tea must pick a more mature face three to four tea leaf shoot for raw materials.  Fresh leaves of a tender spring better to pick a side in the main autumn arid climate and poor leaf holders tender to pick a small-oriented.
 Green leaf choice sunny afternoon
 Oolong tea Preparing spring season, and often encountered rain rolling atmosphere, the quality of this high-quality oolong tea will have a tremendous impact.  Special continuous rain, more than 163 water and can not drying Green, which Zuoqing "take water elimination Green difficulties", containing material not normal transformation, it will be impossible to build high-quality oolong tea.  According to research and analysis found that the leaf picking continuous rain, chlorogenic acid content increased significantly, change the inferior quality of leaf is the main reason for poor tea aroma.  Fine weather for the leaf, not only chlorogenic acid content, and in the formation of oolong tea aroma of a good role-bodied and oxides, such as geraniol single Terpenoid material increase, enabling the formation of good quality oolong tea.
 In a day, due to different time picking fresh leaves.  On the formation of quality oolong tea has a certain impact.
 Early Qing: 10:00 before picking the leaf, mostly with dew, poor quality tea.
 Green morning: 10:00 to 12:00 after previous mining leaf.  After tea for a period of time sunlight, dew had disappeared, green tea quality is better than sooner or later.
 Green pm: Afternoon 12:00 to 16:00 before mining under leaf, fresh cool with enticing fragrance, are full sun-time, excellent quality tea.
 Late Qing: 4 to 5:00 pm after the mining leaf.  Leaves downhill because of the late, missed most of the best time for drying Green, Green can not use the wilting sun drying, the poor quality of tea, but is superior to early Qing.  In short, the system of quality tea should choose several days of sunny weather Kenneth Green leaf production.
 Maintain the integrity of fresh leaf
 Maintain quality oolong tea leaf integrity of the fresh, free from any injury, there are very stringent requirements.  This is because the quality of tea outstanding form, mainly through the shake Green, and promote "follow the water" so that stems and veins of water-soluble components, and gradually shift to the leaf cells, and leaf and the effective combination of ingredients, transforming, and the smell of a more senior material.  And the moisture in the leaf stems from Yebei stomatal slowly dissipated.  Once the leaf of injury not only affects the "follow the water" in the normal, and leaf injury site rapidly-changing, thus affecting the quality of tea normal form.
 In addition, the leaf from the tree after picking, and are of a series of respiration containing material decomposition, the release of heat, moisture evaporation physiological activities such as alienation metabolism.  Isolated leaf maintain normal physiological activities, in particular the timely dissemination of the release of 163 calories, to maintain freshness of fresh leaves play an important role.  Otherwise, the leaf temperature increased metabolism exacerbate alienation not only of the sharp decline in fresh leaf, and even make leaf reddening Sou change, loss of the value of tea.
 Therefore, in the leaf picking, transportation, storage and other operations, and should not damage the leaf fresh and integrity.  In picking and the delivery should be used Zhukuang to stop shipments to leaf bags.