Fujian is the origin of oolong tea. Therefore, the origin of oolong tea has a historical relationship with tea production in Fujian.

First of all, the history of tea production in Fujian began in the Tang Dynasty. At present, the earliest evidence can be found in Lu Yu's Tea Classic (780): "Lingnan, Fuzhou, Jianzhou, Shaozhou and Xiangzhou. Fuzhou was born in Shanyin County, Fangshan, Fujian Province ... It is often obtained and tastes excellent. " Jianzhou is now Jian 'ou County.

The history of Fujian tea can be traced back to before the publication of Tea Classic. At that time, the traffic was inconvenient, and it was difficult for tea to spread to other places, unless it developed for quite some time and had a quantity. At the same time, Lu Yu said "its taste is excellent", which requires long-term accumulated rich processing experience. Therefore, the history of tea production in Fujian dates back to the 7th century, that is, 1300 years ago, or before the Tang Dynasty.

As for the birth of oolong tea, like other teas, it is hard to say when it was born. But it can't be a rootless tree or passive water, but it has a long history. It should be said that it was born out of tea earlier in history and evolved from it. Following the historical process, we can see that Wuyishan has been a famous tea-producing area in China since the tea-making in Tang Dynasty in Fujian, and noodle oolong tea is an innovation after Wuyi tea-making method. Looking at history, the records of Wuyi tea are as follows:

Tang Chaoyuan and Sun Qiao (806-820) wrote: "This disciple was chosen by Chun Lei and made peace with water. It is the product of the hometown of Danyang Mountain (Wuyishan) in Jianyang and the cloud niche of Yuexi. Be careful not to use it cheaply." Xu Yin (894-898) wrote the poem "Xie Shangshu Huilamian Tea": "In Wuyi, when the spring is warm and the moon is full, new buds are picked to offer immortals, flying magpies are printed into fragrant wax tablets, monkeys are sung in the stream to ride Mulan boats, agarwood powder is ground in a golden trough, and popsicles are lightly filled with dew smoke, which is the most different gift. It is appropriate to cook the northern mountain spring at night. " It can be seen that Wuyi tea was used as a gift at that time, and the methods of making paste and pickling noodles were mentioned. It can be seen that Wuyi tea was planted earlier than this time.

In Song Dynasty, Fan Zhongyan (989- 1052) wrote "The Song of Fighting Tea": "When spring comes to the southeast, the ice is slightly warm in the west, and the riverside is famous all over the world. Since ancient times, Wuyi immortals have been planted. ..... the taste of fighting tea is light and fragrant. " Su Shi's tea-tasting poem (1037-101year): "If you don't see me, the millet buds will chase Wuyi River, and there will be Ding in front and Cai Jia in the back, and each will strive for a new favorite, and each has its own plan. This year, the fight for goods is official tea. " It shows that Wuyi tea has been used as a tribute in Song Dynasty.

In the sixth year of Dade in Yuan Dynasty (1320), an imperial tea garden was set up next to the fourth meander of Wuyi, and 5,000 cakes were made as a tribute. At this time, Wuyi tea has been paid tribute separately, and its reputation has been expanding since then.

During the Wanli period of the Ming Dynasty (1573), Xu Huobo wrote the Book of Tea: "There are no fewer than 100 kinds of tea in the mountains and no fewer than nine songs. They grow tea for a living. At the age of 18, they produced hundreds of thousands of kilograms of tea, which floated on the water and was known as Wuyi in the sea. Jiaozi made in the Song and Yuan Dynasties lost a little flavor, and now it is the first in Fujian. " As a result, the amount of tribute increased, and Chongan tribute tea reached 470.5 kg, accounting for about a quarter of the national tribute tea of 20 1 1 kg.

In Qing Dynasty, Shi Chaoquan (Ruan Wenxi) wrote Wuyi Tea Song: "During Jingtai period (1450- 1456), there was a shortage of tea, and then there was rock tea, which was slightly beneficial in the mountains. ..... Tea is waiting for the weather there, and it likes sunny days when the north wind blows, rainy days when the wind comes to the south, and the color decreases. Recently, the method of making tea is heavy and clear, and the name of bud is different. For example, Mesfrancine probably smells good when baked. " It shows that Wuyi tea at that time is just like the relationship between climate and quality in the production method of oolong tea today, as well as the natural floral quality characteristics. 17 17, Lu yancan, the magistrate of Chong 'an County, quoted Wang Caotang's tea theory in his book Tea Continuation: "Wuyi tea ... is evenly scattered in bamboo baskets after picking and placed in windy days, which is called drying. Once its color is green, it will be fried and baked, and the pieces of poplar will only be steamed instead of fried, but baked with fire. Pineapple and Longjing are fried instead of baked, so its color is relatively pure. Only Wuyi frying and baking are carried out at the same time. It is half green and half red when cooked. The green one is fried and the red one is baked. The more fragrant the tea is, the more fried it is, and it is not too late. Stir-fry and bake, and then pick out the branches of the old leaves to make a color. " These records are the same as the current production method of oolong tea and the requirements of three red and seven green quality. 175 1 year, Dong Tiangong wrote "Wuyishan Records": "The first rock tea is not very fine, ... it has a natural taste and the color is not red", which is exactly the same as the requirement that the picking of oolong tea should have a certain maturity and the tea soup should not be red today. Wuyi tea has been in a prosperous period from Yuan Dynasty to Qing Dynasty. The precious records left in Historical Records show that the production technology of oolong tea is closely related to the production technology of Wuyi tea in history. It can be said that oolong tea originated in the Ming Dynasty in the16th century and prevailed in the Qing Dynasty. The Ming Dynasty was the period of tea making in China, and there were many innovations in technology. On the one hand, tea leaves are crushed or mixed with other spices to keep their original shape, color and fragrance, and steamed green tea is changed into fried green tea, which promotes the establishment and development of oolong tea and other teas. At the same time, many excellent varieties suitable for Wulong sugarcane have been cultivated and propagated in Anxi, southern Fujian, and the manufacturing technology has been improved. Although there is a lack of earlier relevant historical documents, it cannot be concluded that Anxi has no chance to create oolong tea.

In a word, the southern and northern tea areas in Fujian have made outstanding contributions to the birth and development of oolong tea and its spread to Guangdong and Taiwan Province provinces.

2. Why does the market need oolong tea?

Since 1980s, oolong tea has been gradually favored for its health care function, charming aroma and taste. At first, it caused a wave in Japan, and more than 20,000 metric tons of oolong tea were imported every year to produce oolong tea drinks. The development of high-quality oolong tea in Taiwan Province Province is internationally renowned, which has promoted the development of oolong tea industry.

3. Which country are they mainly sold to?

Products are sold to developed countries such as the United States.

What are the functions and characteristics of oolong tea?

1, to prevent tooth decay; 2. Eliminate reactive oxygen species harmful to beauty and health; 3. Drinking 1 L oolong tea every day can improve skin allergy; 4, drinking oolong tea can lose weight; 5. Anti-tumor and anti-aging effects;