Mostly concentrated in the northern Fujian, Taiwanese, Guangdong Chaozhou and Shantou and China's Taiwan region. Marketability of oolong tea with the corresponding color varieties: Wuyi Yancha, Anxitieguanyin Phoenix Dancong and freeze the top Oolong. Since Taiwan tea enterprises to enter the mainland, appeared on the market in the Mainland Oolong Tea leaf varieties for raw materials, the use of tea in China's Taiwan and the beginning of the technical production of tea, oolong tea aroma than traditional fragrance industry as "fragrance "oolong tea. Accordingly, the use of traditional techniques of the early production system, oolong tea, known as the "flavor" of Oolong tea. Mainland "Fen" oolong tea from the moment of birth, the dispute has been continuously, and many tea, tea merchants, tea experts regarded as an "alternative", "imports" and even dished out thesis, "not 35, to withdraw from the market to fend for themselves, "What is more from the" race theory "on the exclusion, derogatory. "Fen" Kona needs to be development? This topic, once in cross-strait three widely rumored that the tea industry is not bad. I attempt to "Fen" tea "flavor" to make some tea compared to ask for advice FANG Jia.
First, the "Fen" The Origin of oolong tea
"Fen" oolong tea, also known as "desktop" oolong tea. In the agricultural cooperation and exchanges between Fujian and Taiwan in the course of 1990 was born in Anxi, Fujian Province in the first operation of the Taiwan-funded enterprises tea. By the end of 2004, a total of Anxi in Taiwan-funded enterprises tea 25. At present, the investment of Taiwan businessmen in Fujian Province, since the selling of production, the type of production and acquisitions, net of acquisitions, as well as tea and tea production and marketing of the tea business enterprises with a total of more than 50. These Taiwan-funded enterprises involved in tea production and processing of tea fields, and both "Fen" as Oolong tea varieties headed.
Second, "Fen" oolong tea, oolong tea and traditional differences in the quality of
"Fen" oolong tea production technology sui generis, its appearance and traditional tea aroma and distinct than Fujian traditional "green leaves and red rimmed" Anxi oolong tea, "Fen" Oolong tea is obviously a "Green" Features: Green tea is dry, the liquor color green, Yedi Green. Its shape is spherical or hemispherical, after brewing tea buds appear in the cup shape, aroma fragrance lasting, bright tea bottomed out, Nenxiang to Gan, Yedi soft. If cold tea, a hemispherical shape, tight end of the cable, dry tea color with the Meilu Youguang, Pubi aroma fragrance, taste very fresh and imported raw Zimbabwe, charged hose Gan Waterloo, strong flavor, and honey liquor color bright yellow clarification.
To the traditional production of the "flavor" oolong tea, including Wuyi Yancha, northern Fujian Narcissus, the traditional process of Tieguanyin, Guangdong and other Phoenix-Maple. Wuyi Yancha sturdy shape, tight knot of twisted cable, Leveling; convey frog skin of the white-sand, commonly known as the "back HAMA" You Run brown color green, commonly known as "Glory"; net for the better, not over the old leaves and tender stems; tea aroma of thick, deep and lasting Qingshi orchids; Nongchun clean taste, health-back Gan; Although concentrated drink and no bitter taste, this feature was praised as "petrous bone Fragrant Flowers", commonly known as "rock rhyme "liquor color deep orange or yellow, clear, beautiful, Yedi, Ye Jiang pale yellow-green center.
Narcissus northern Fujian tight knot of heavy cable, color Yourun reef Green; rich aroma, with orchid fragrance; willing to mellow taste; clear liquor color orange; Yedi thick soft, in a "three-seven Green" shape. Anxitieguanyin tea, curly, fat round knot, it Leveling heavy, oily sand color Green, Green Beattie was the first Green abdominal dragonfly-shaped golden liquor color, the clear bright; Yedi hypertrophy, a silk surface gloss; endoplasmic "Phonology "unique, Orchid fragrance; Coombe mellow taste of fresh, long aftertaste," a seven Yuxiang bubble "Fitch.
Guangdong Phoenix Dancong straight strong appearance of the cable, and tight end Leveling; Huiheyourun glossy color, it is rice eel color;-lasting high, a natural scent; taste Nongchunxianshuang; liquor color was bright yellow; Yedi soldiers were rimmed with red, willing to drink after resistance brewing.
Third, "Fen" oolong tea and the "flavor" oolong tea consumption groups compared
According to the investigating officers revealed that tea market, "Fen" oolong tea consumption crowd there are three main characteristics: First, a youth oriented ,21-35-year-old age group, the proportion of the larger, and more women than men; Second, the majority of intellectuals the third is in the consumers love to buy tea shops, mainly because prices for tea shops, reliable, courteous service.
"Luzhou" oolong tea consumption crowd mainly to old customers, these consumers "Luzhou" fond of oolong tea, and most of them are coming, the rich and idle, cultural qualities, most spending power Strong. At present, the market price of Wuyi Yancha generally low for 500 yuan per 500 grams, Dahongpao even as high as the highest price 8,800 yuan per 500 grams. This price trend shows that the "flavor" of the strong market potential of Oolong tea.
4, oolong tea, "Fen" and the "flavor" to define the technology
Using different methods of tea processing system is the product of different aroma characteristics. Oolong tea processing methods integrated tea and green tea processing method has the advantage, with both semi-fermented Chaozhi process, as tea with floral, fruity aroma, commonly known as "manufacturing incense." Oolong tea impact "create-" The main factors are: Zuoqing, kneading and baking package.
1, Zuoqing "Fen" tea "flavor" Oolong Green require sun. For "Fen" Green tea to a lesser extent, if not by the sun Green, the fragrance was difficult. Oolong tea from Anxi relatively traditional, "Fen" Green tea drying is a moderate degree of partial light, water loss rate of 8% -12% suitable. Under the general drying in front of the Green mixing up three times, under-Green-2 at room temperature 20-22 degrees and relative humidity 70%. Wuyi Yancha, general Zuoqing, 8-10, lasted 6-8 hours in the indoor Zuoqing, Room
