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Classification of Tea: Oolong Tea Processing #1: Harvesting (Caiqing)

The document discusses the classification and processing of different types of tea. It describes the Chinese system of classifying tea into six categories based on processing: green, yellow, black, white, blue, and red tea. The Japanese system classifies tea into non-fermented, semi-fermented, and fermented teas. The key difference is how oxidizing enzymes are activated during processing to change the color and flavor of the tea. The document then provides details on the specific processing steps for oolong tea, including harvesting, withering, bruising, fixation, rolling, baking, sorting, and packaging.

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87 views4 pages

Classification of Tea: Oolong Tea Processing #1: Harvesting (Caiqing)

The document discusses the classification and processing of different types of tea. It describes the Chinese system of classifying tea into six categories based on processing: green, yellow, black, white, blue, and red tea. The Japanese system classifies tea into non-fermented, semi-fermented, and fermented teas. The key difference is how oxidizing enzymes are activated during processing to change the color and flavor of the tea. The document then provides details on the specific processing steps for oolong tea, including harvesting, withering, bruising, fixation, rolling, baking, sorting, and packaging.

Uploaded by

dhearifahamalia
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Classification of tea

There are different systems of tea classification in China and Japan. Chinese tea is basically divided
into six groups: Lu - cha( Green tea, 緑 茶 ), Huang- cha(Yellow tea, 黄茶), Hei-cha(Black colored tea,
黒 茶 , not Black-tea), Bai-cha( White tea, 白 茶 ), Qing-cha(Blue tea, 青茶)and Hong-cha(Red
colored tea, 紅茶, implied Black tea).

On the base of method of processing Japanese system classif ies tea to three groups:Non-fermented tea,
Semi-fermented tea and Fermented tea. In this text, we used Japanese classification system in addition
to one more term, post-heating fermented tea.

The critical aspect is the way of activation of oxidizing enzymes(e.g. polyphenol oxidase and
peroxidase)contained in the leaves. During fermentation procedure, oxidizing enzymes become active,
result in changing the color of tea from green to brown.

Green tea, non-fermented tea, is manufactured by the following procedures. After being plucked, fresh
leaves of tea immediately treated with high temperature(100 °C in the steam method or 300-350 °C in
the pan-fired method)in the factory in order to inactivation of oxidizing enzymes of leaves. The color is
undoubtedly green as its name, because inactivated enzymes do not break down the chlorophyll. Green
tea making process will be explained later in detai(l see page 24).

In the first step of processing of semi-fermented

tea(Oolong tea)or fermented tea(Black tea), the leaves are withered, rolled, and incubated for 5 to 20
hours without applying high temperature. During this step, so called fermentation process, oxidizing
enzymes are especially active and change tannin and other substances in raw leaves to the oxidized
forms. As a result, the color of the leaves become typically brown or red and their taste and aroma
enhanced as in Black tea and Oolong tea.

Green tea, Oolong tea and Black tea can be produced from all of tea cultivars by each manufacturing
process. Of course, among cultivars, we know the difference in amino acid and tannin contents.
Generally, the leaves containing much amino acid and small quantity of tannin are suitable for green
tea. Varieties rich in tannin, on the other hand, are very good for Black tea and Oolong tea. In view of
this, breeders for Green tea, Oolong tea, and Black tea intensively produce many cultivars.

Taste of post-heating fermented tea has a marked bitterless. After tea leaves are plucked, panned, dried,
they are pile up during a few weeks(post- heating fermentation)and finally dried. This type of tea tastes
characteristically an odor like lactic acid drinks, produced by microorganisms. Puercha in China is
most famous and a longer storaged one is more expensive. Tokushima ’s Awabancha, Kouchi ’s
Goishicha and Toyama’s Kurocha are also post- heating fermented teas in Japan but slightly in
quantities.

http://www.o-cha.net/english/cup/pdf/4.pdf

oolong tea processing


Oolong Tea Processing #1:
Harvesting (Caiqing)

Oolong tea leaves are picked 3 to 4 times a year in spring,


summer (once or twice) and autumn.
Autumn tea is also known as winter tea.
It is made from more mature leaves consisting of one bud with
3 or 4 leaves.
They are picked when buds at the top of bushes mature to half
the size of a fully grown leaf.
Quality varies with the season. Spring and autumn tea are
higher quality than summer tea. Tender leaves picked earlier
in the season may be used to make higher grade tea.
The most exotic oolong tea - Champagne Oolong tea - uses
younger leaves consisting of one-bud-and-two-leaf. The
harvesting process is more akin to green and white tea than
oolong tea.
A popular picking technique is to face the hands upwards, hold
the stem between the index and middle fingers, then break
the stem gently using the thumb.
Oolong Tea Processing #2:
Withering (Weidiao)

Freshly picked leaves are left to cool either indoors or outdoors


to remove moisture.
This is important: the level of moisture determines how quickly
tea polyphenols oxidise.
The leaves may alternate between indoor and outdoor, as too
much sun can cause over-heating.
As moisture vaporises, fresh leaves soften and lose their
natural springiness and lustre.
But this is not a cause for concern. In the later stage
(bruising), the leaves will regain their elasticity.
The general principle is to go "from thin to thick".
Initially the leaves are spread out thinly on a bamboo mat to
prevent too much heat from accumulating inside the leaves.
In the later stage, the leaves are spread out more thickly.
The process also involves stirring, which distributes moisture
evenly across the leaves and speeds up the oxidation process.
Oolong Tea Processing #3:
Bruising (Zhuoqing or Yaoqing)

This is perhaps the most critical part of the making process.


For the Wuyi Rock tea, it can take up to 10 hours.
It should be seen as a continuation of withering.
The general principle is heavy bruising goes with light
withering, and light bruising with heavy withering.
It is during withering and bruising that most of oxidation takes
place.
The bruising process removes moisture and grassiness.
During withering, leaves lose their suppleness. Amazingly,
they are able to regain their elasticity towards the end of
bruising.
Tea-makers shake withered leaves in bamboo baskets and
handpress them. The friction bruises edges, exposes tea juices
to air and speeds up oxidation.

The leaves are then spread out to slow down oxidation and
other chemical changes.
This shaking-resting process is then repeated several times.
The length and intensity are adjusted to allow for variation in
wind speed, light intensity, temperature and humidity on that
particular day.
Initial bruising is light, then becomes progressively heavier.
In the later stage, the heavily bruised leaves experience a
resurrection. Moisture travels from stems to leaves, causing
them to regain their suppleness.
The process ends when leaf edges start to redden and aroma
substances form.
Oolong Tea Processing #4:
Fixation (Shaqing)

At the precise time when aroma substances have started to


form, bruised leaves are pan-fried at high heat to kill the
enzymes and stop the oxidation process.
This process is called fixation and lasts only a short time.
The main purpose is to kill enzymes and stop oxidation. If it
lasts too long, the leaves will lose too much moisture.
Oolong Tea Processing #5:
Rolling and Shaping (Rounian or Zhuoxin)

Apply pressure to roll fixated leaves into the desired shape.


Depending on the varieties, oolong tea can be either long and
curly (Wuyi Rock tea), semi-rounded (Taiwan Dong Ding tea)
or fully-rounded (Anxi Tieguanyin tea).
The pressure causes leaves to secret juices. These juices
interact and form new compounds.
Some of these tea juices are absorbed back. Some are left
behind on the outside and subsequently make tea quicker to
brew.
It is not a continuous process.
After the tea has been rolled, it is heated in some way, then
rolled again.
This is repeated several times.
Oolong Tea Processing #6:
Baking (Hongbei)
There are two parts to this process.
Maohong
In the initial fast-baking process, high heat is applied for a
short period of time. It removes moisture, stabilises chemical
profile and freezes external shape.
Zhuhong

Low heat is applied for an extended period of time. For Wuyi


Rock tea, it can last up to 7 hours.
This is an important stage. The tea-maker decides how much
"fire" goes into the tea.
The additional slow-baking improves the color and aroma of
the tea liquor.
Wonder why oolong tea lasts for many more infusions than
green tea? Slow baking makes oolong tea lasts longer.
The type of fuels used can impact tea quality. Charcoal is the
best, followed by wood, electricity, gas, oil and coal.
Oolong Tea Processing #7:
Sorting, Cooling and Packaging

During these final stages, leaves are sorted to remove sub


standard leaves and twigs.
It may be re-heated later, then cooled and packaged.
Some teas are made "on the spot" in the mountain.
These teas are then carried down the mountain for storage
in tea-houses.
- http://www.amazing-green-tea.com/oolong-tea-
processing.html#sthash.ZdhZWZGt.dpuf

https://books.google.co.id/books?id=tlEm6wjbAQUC&pg=PA5
1&dq=oolong+tea+processing&hl=id&sa=X&redir_esc=y#v=o
nepage&q=oolong%20tea%20processing&f=false

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