China is famous for its many varieties of tea, and oolong tea is one of the most revered. Oolong tea is a semi-oxidized tea that falls somewhere between green tea and black tea. The flavor of oolong tea can vary greatly, depending on where it is grown, how it is harvested, and how it is processed. In this article, we will explore two regions of China that are particularly famous for their oolong teas: Wuyi and Anxi.
Wuyi Oolong Tea
Wuyi oolong tea is grown in the Wuyi Mountains in the northern part of Fujian Province. The Wuyi Mountains are a UNESCO World Heritage Site known for their rugged terrain and stunning natural beauty. The tea grown in this region is often called “rock tea” because it is grown in rocky soil and has a distinctive mineral taste.
The production of Wuyi oolong tea is a complex process that requires skilled workers to pick and process the leaves by hand. The leaves are typically picked in the spring or autumn, and only the top two leaves and a bud are harvested. After picking, the leaves are withered in the sun, then shaken to bruise the leaves and start the oxidation process.
The leaves are then roasted in a wood-fired oven, which gives them their distinct smoky flavor. The leaves are carefully rolled and shaped into long, curly strands before being roasted again. This roasting process can take several hours, and it is carefully monitored to ensure that the leaves are not overcooked.
Wuyi oolong tea is known for its bold, rich flavor and strong aroma. It has a deep amber color and a slightly sweet taste with hints of peach and apricot. The tea is often described as having a smooth, silky texture with a lingering finish.
Anxi Oolong Tea
Anxi oolong tea is grown in the Anxi County of Fujian Province, which is located in the southeast of China. Anxi is known for its beautiful rolling hills and mild climate, which are ideal for growing tea. Anxi oolong tea is also known as “Tie Guan Yin” or “Iron Goddess of Mercy” because of its delicate flavor and floral aroma.
Anxi oolong tea is made from a specific cultivar of tea plant known as the Tie Guan Yin plant. The leaves are picked in the spring, summer, and autumn and are processed using traditional methods. The leaves are withered, then rolled by hand to break down the cell walls and start the oxidation process.
The leaves are then oxidized in a temperature and humidity-controlled room, where they are monitored carefully to ensure that they are not over-oxidized. The leaves are then roasted in a charcoal oven, which gives the tea its unique flavor and aroma.
Anxi oolong tea is known for its light, floral taste and aroma, with a smooth texture and a sweet finish. The tea has a pale yellow color and is often described as having a “green” taste with notes of orchid, honey, and cinnamon.
Wuyi and Anxi are just two of the many regions in China that produce oolong tea, each with its unique flavor, aroma, and production methods. Chinese oolong tea is a complex and nuanced beverage that requires a deep understanding of the tea plant, the soil, and the climate to produce the best results.
Whether you prefer the bold, smoky flavor of Wuyi oolong tea or the delicate floral notes of Anxi oolong tea, there is no denying the appeal of this ancient and revered beverage.