It's likely that you've recently seen the buzz around Professor Yu Dan's gaffe regarding Oolong Tea. Many are surprised that someone with her academic standing and public profile could make such a glaring error, confusing Northern Fujian Oolong with Southern Fujian Oolong. It's quite unacceptable. But this incident also highlights how many people have only a superficial understanding of Tea knowledge. Today, let's delve into the world of oolong tea so we can avoid making similar mistakes.

Oolong tea, also known as Green Tea in the six categories of tea, is a partially fermented tea. Its main processes include withering, shaking, stir-frying, kneading, and baking. It features green leaves with red edges, combining characteristics of both black and green teas. It has a rich aroma and a sweet, mellow taste. In addition to Northern and Southern Fujian Oolongs mentioned by Professor Yu Dan, there are also Guangdong Oolong and Taiwanese Oolong, each with its unique characteristics.

Northern Fujian Oolong

Northern Fujian Oolongs are mostly rock teas with a distinctive “rocky character.” They include well-known varieties like Dahongpao, Wuyi Rougui, and the four famous bushes (Half-day Fairy, Iron Arhat, White Cock's Crest, Golden Turtle). The main producing areas are Wuyi Mountain, Jianyang, and Jian'ou. Notably, the world-renowned Jian zhan tea bowls come from Jianyang.

Due to a heavier fermentation, Northern Fujian Oolongs generally have a thick, twisted appearance, a mature fragrance, a full-bodied taste, and an orange-yellow tea liquor. Dry tea colors range from dark brown, lustrous and oily, to bluish-green, lustrous and oily, among others.

Northern Fujian Oolongs are renowned for their “water purity,” with a smooth tea liquor where the aroma is contained within. In the market, Northern Fujian Oolongs are gradually classified according to roasting levels into light, medium, and full roast, catering to various consumer preferences.

Southern Fujian Oolong

Though located in the same province, Southern Fujian Oolongs differ from Northern Fujian Oolongs. The production process includes an additional step of wrapping and kneading, resulting in curled or round granular shapes for most dry teas, except for Zhangping Shuixian, which is square-shaped. Dry tea colors tend to be sandy-green, lustrous and oily, dark-green, lustrous and oily, and more. Tieguanyin, Southern Fujian Shuixian, and Huangjingui are representative varieties of Southern Fujian Oolongs.

Zhangping Shuixian▲

Due to lighter fermentation, Southern Fujian Oolongs generally have prominent floral fragrances, a clear and pure taste, and a golden tea liquor. Southern Fujian Oolongs are characterized by their aroma, hence the saying “Southern fragrance, Northern water,” which aptly describes oolongs from Fujian Province.

Tieguanyin, a representative of Southern Fujian Oolongs, possesses a unique “sound rhythm.” As the market developed, in addition to the traditionally rich-flavored Tieguanyin, a lightly scented version was created in 1997, followed by aged Tieguanyin, forming the three major fragrance types of Southern Fujian Oolongs.

Guangdong Oolong

Guangdong Oolongs include Phoenix Dancong, Phoenix Shuixian, Lingtou Dancong, and others, mainly produced in the Chaoshan region of eastern Guangdong. Chaoshan Dancong falls under the category of oolong tea. The production process of Guangdong Oolongs is consistent with Northern Fujian Oolongs, so the dry tea is mostly in strip form, tightly bound, with colors ranging from dark brown to grayish-brown. The tea liquor is golden or orange-yellow, with a strong, mellow taste and a strong aftertaste of sweetness and fragrance.

Guangdong Oolongs possess the characteristics of “aroma,” “freshness,” and “sweetness.” Their aroma is rich and high, the mouthfeel is smooth and refreshing, and the aftertaste is strong. One of their most outstanding features is their rich and high aroma, including ten major fragrance types: yellow-branch, orchid, osmanthus, apricot kernel, honey-lan, night-blooming jasmine, ginger flower, cassia, jasmine, and magnolia. High-altitude teas also have a unique “mountain character.”

Taiwanese Oolong

Taiwanese Oolongs were introduced from Fujian, sharing the same origin but differing due to geographical conditions. Taiwanese Oolongs have a fresh, refreshing taste and a high fragrance, accompanied by a milky characteristic. Taiwanese Oolongs are divided into three major producing areas: Taipei, Taichung, and Tainan, each with its own characteristics.

Dongding Oolong▲

The Taipei producing area is similar to Northern Fujian Oolongs, focusing on rock tea production techniques, but with varying degrees of fermentation, ranging from highly fermented Oriental Beauty to lightly fermented Wenshan Baozhong. Taichung is heavily influenced by Southern Fujian Oolongs, using wrapping and kneading techniques, with most dry teas being granular, represented by Dongding Oolong. The high altitude of Tainan produces sweet and mellow oolongs, represented by Alishan Oolong and Yushan Oolong.

Wenshan Baozhong▲

Over time, oolong tea has branched out into countless varieties, forming a vast Tea culture system. It is through social development and people's dissemination that more and more people have come to understand oolong tea. However, when spreading knowledge, it's important to ensure its accuracy to avoid embarrassing mistakes.