Oolong tea, also named green tea, is a semi-fermented tea. Its basic producing process is sun drying, air drying, selecing, fixation, rolling and baking. The quality feature of oolong tea is that it has not only the faint scent and flower fragrance of green tea, but also the mellow taste of black tea. Owing to the specificity of tea tree species, the types of Oolong tea forms their unique flavor. Differences of quality are significant due to various producing areas.
Oolong tea which originates from Fujian Province has a history of over one thousand years and started to gain popularity around the year 1725 (the years of Emperor Yongzheng in the Qing Dynasty). As recorded by Records of Anxi County in Fujian: “Anxi people invented the making method of Oolong tea first, which was then introduced to North Fujian and Taiwan.” Additionally, according to the historical data and textual research, tea inns which sold oolong tea had already existed in Fujian in 1862, and Oolong tea from Taiwan began to be exported in 1866. Nowadays, apart from being sold to Guangdong and Fujian, etc., Oolong tea is mainly exported to Japan, Southeast Asia, as well as Hong Kong and Macao.
According to its producing area, oolong tea can be divided into:
1. Oolong tea from North Fujian, including Wuyi Rock Tea, Narcissus, Dahongpao Tea and Cassia Tea, etc.
2. Oolong tea from South Fujian, including Tie Guanyin, Qilan tea, narcissus and Golden Osmanthus, etc.
3. Oolong tea from Guangdong, including Fenghuang Dancong Oolong Tea, Fenghuang Shuixian Oolong Tea and Lingtou Dancong Tea, etc.
4. Taiwan oolong tea, including Dongding Oolong Tea, Pouchong and Oolong tea, etc.