Basic Introduction to Dabu Oolong Tea

Dabu Oolong Tea is one of the six major types of Chinese Tea, a high-quality variety within the Oolong category. It is characterized by its clarity, aroma, sweetness, smoothness, and fullness. As a pure natural “green food” for drinking and health preservation, it won a silver medal at the Second China Agricultural Expo in October 1995. This precious variety in the Oolong series is made using special processing techniques, resulting in exceptional quality. The tea has tightly coiled, twisted leaves with a lustrous emerald green color, a naturally fragrant aroma, a rich and refreshing taste, a bright yellow-green liquor, and a long-lasting aftertaste with a strong sweet finish. Regular consumption can invigorate the mind, lower cholesterol, benefit human health, and is a specialty item for longevity and well-being, highly acclaimed both domestically and internationally. Also known as Qingcha (green tea), semi-fermented tea, and fully fermented tea, there are many varieties, making it a uniquely Chinese tea category among the major types of Chinese teas. Oolong tea is processed through picking, withering, shaking, stir-frying, rolling, and baking, producing a superior quality tea. Derived from the Song Dynasty tribute tea Longtuan and Fengbing, it was created around 1725 during the Yongzheng era of the Qing Dynasty. After tasting, the tea leaves a lasting fragrance in the mouth and a fresh, sweet aftertaste. The pharmacological effects of Oolong tea are notably manifested in fat decomposition, weight loss, and beauty enhancement. In Japan, it is referred to as “beauty tea” and “health tea.”

The origin of the name Oolong tea involves several legends.

There are roughly four possible origins: place of production, tea tree variety, the name of the tea maker, or the shape and color of the tea leaves.

One story goes: a tea garden owner went to check on his almost dried tea leaves and found a black dragon there. He was terrified and did not return for several days. Under the sun, the tea leaves oxidized and were no longer green but had a rich, pleasant flavor. The owner named it “Oolong Tea” from then on.

Another account states that the person who first invented the method of making Oolong tea was named Su Long (also called Oolong due to his dark complexion), and thus the tea was named after him.

In reality, the name Oolong tea likely originated from the appearance of the tea leaves. After sun-drying, stir-frying, and baking, the leaves turn black, and their twisted shape resembles a fish (or a dragon). When steeped in water, the leaves curl and uncurl, turning a dark green color, resembling a black dragon entering the water. Therefore, the name Oolong Tea. Regardless of whether the name comes from the place of origin or the name of the tea tree variety, as long as the processing methods are the same, all are collectively referred to as Oolong tea, including the Oolong variety and other famous varieties such as Tieguanyin and Dahongpao.

Geographical Scope

Dabu County is located in the northeast of Guangdong Province, upstream of the Han River. To the east, it borders Pinghe County, Zhangzhou City, Fujian Province; to the west, it adjoins Meixian and Meijiang Districts of Meizhou City; to the south, it meets Fengshun County of the same city and Raoping County, Chaozhou City; and to the north, it is adjacent to Yongding County, Longyan City, Fujian Province. The protected area for Dabu Oolong Tea covers the entire county of Dabu, including 15 towns and fields under the current jurisdiction of Dabu County, such as Hubiao, Baihou, Fenglang, Dadao, Guangde, Taoyuan, Gaopoi, Sanhe, Zhourui, Yinjiang, Chayang, Xihed, Qingxi, and Fengxi Forest Farm. Its geographical coordinates range between 116°18′E to 116°56′E and 24°01′N to 24°41′N. The area spans 6,660.75 hectares, with a total output of 61.0902 million tons.

Nutritional Value

Oolong tea contains over 450 organic chemical components and over 40 inorganic mineral elements. Many nutritional and medicinal components are present in the organic chemical components and inorganic mineral elements of the tea. Organic chemical components mainly include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, polysaccharides, sugars, enzymes, pigments, etc.

The content of organic chemical components in Tieguanyin, such as tea polyphenols, catechins, and multiple amino acids, is significantly higher than in other types of tea. Inorganic mineral elements primarily include: potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluoride, etc. The content of inorganic mineral elements in Tieguanyin, such as manganese, iron, fluoride, potassium, and sodium, is higher than in other types of tea.

Product Characteristics

1. Sensory Characteristics: The tea is robust and tightly bound, full, smooth, and uniform in appearance, with a glossy dark-brown hue. The leaf base is tender and bright. It has a floral honey aroma, naturally fragrant, with a long-lasting, concentrated scent; the liquor is orange-yellow and slightly golden; the taste is thick, sweet, and refreshing, with a lingering sweet aftertaste. Its typical quality characteristic is the “clear floral honey aroma.” 2. Internal Quality Indicators: Dabu Oolong Tea complies with national standards GB/T30357.1-2013 and GB/T30357.6-2013. 3. Safety Requirements: Pest control follows the principle of “prevention first, integrated pest management,” emphasizing “agricultural control, physical control, and biological control as primary measures, with chemical control as a supplementary measure.” The use of inputs, product safety, and other quality technical requirements must comply with national regulations.

Manufacturing Method

Season

In the Minnan tea region, the climate is mild, and rainfall is abundant, allowing for a long growth cycle of tea plants. Four to five harvest seasons occur each year: spring tea, summer tea, summer heat tea, autumn tea, and winter tea. The specific harvesting period varies based on factors such as variety, climate, altitude, and fertilization. Generally, the harvesting period for spring tea is around the Grain Rain, for summer tea around the Summer Solstice, for summer heat tea around the Start of Autumn, for autumn tea around the Autumn Equinox, and for winter tea after the Frost's Descent. The intervals between each tea season are 40-50 days. In practice, the principle should be “harvest slightly early at the beginning, just right in the middle, and avoid being too mature at the end.”

Standard

The harvesting standard for Oolong tea is that the leaf tips are more mature than those for black or green tea. The standard is: when the new shoots grow to three to five leaves and are about to mature, and the top leaf is 60% to 70% open, two to four leaves are picked. This is commonly referred to as “open face picking.” For “open face picking,” small open face means the area of the top leaf is equivalent to half the area of the second leaf; medium open face means the area of the top leaf is equivalent to two-thirds the area of the second leaf; and large open face means the area of the top leaf is equal to the area of the second leaf. Generally, “medium open face” picking is done for spring and autumn teas; “small open face” picking is done for summer and summer heat teas when they are slightly younger; and for tea gardens with lush growth and strong tenderness, “small open face” picking can also be done, harvesting one bud with three to four leaves.

Tea farmers have developed the “tiger mouth to core picking method,” which involves spreading the thumb and index finger apart and inserting them into the center of the tip of the shoot. With a slight twist, the tea leaves are lifted up and plucked. The general picking standard is: if there are three leaves, pick two; if there are four leaves, pick three; pick paired