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The course is divided into the introduction of scientific and theoretical knowledge, and the use of two evaluation methods to evaluate oolong tea in practice. The course time is 45 minutes. Participants can master the methods of oolong tea evaluation and learn more about traditional method and general method at present. Traditional method is mostly used in Fujian, while general method is almost used in Taiwan, Guangzhou and other regions. The purpose of these two evaluation methods is to understand the quality characteristics of oolong tea and correctly evaluate the quality of tea.
The overall quality of oolong tea is characterized by its greenish brown color, orange yellow soup, mellow or fresh taste, rich fragrance or high fragrance. After brewing, the leaves are “green leaves with red edges”, belonging to the semi fermented tea category. Among them, slightly fermented oolong tea is like Dongding Frozen Top oolong tea, moderately fermented oolong tea is like Anxi Tieguanyin tea, and heavily fermented oolong tea is like Wuyi rock tea.
Though the term “blue tea” 青茶 [qīng chá] may sound unfamiliar, Oolong tea is a familiar and well-known name, Oolong tea 乌龙茶 [wū lóng chá] is another name for blue tea. First discovered in the 17th century (later than other tea kinds), Oolong in Fujian Province was the tribute ball tea of the Song Dynasty. Half-fermented, processed by both green and black tea techniques, Oolong has green tea fragrance and black tea taste. Brewing in hot water, green leaf edges turn red, earning it the term “green leaf and red edge”. More than 300 years development has led to several kinds of Oolong, and the unique flavor and taste attract more and more Oolong fans. Oolong tea are mainly produced in Fujian, Guangdong and Taiwan areas, according to the orgins, oolong could be divided into four sorts: North Min (闽- short for Fujian), South Min, Guangdong and Taiwan.
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Address: Immserstr. 22 Alfeld (Leine) 31061 Germany
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