Oolong Tea is a famous tea in China. When you study Mandarin in China, you may be told that the typical process of making oolong tea is as follow: evaporation, turning blue, fry to blue, roll and dry. The last two processes are similar to those of the green tea.

Evaporation of oolong tea is to evaporate the moisture in the tea leaves. We can evaporate it indoor naturally. We can dry in the sun or even evaporate by warming. But the foreigners who learn Chinese in China should know is that the evaporation will improve the tenacity of tea leaves and increase the enzyme activity to improve the quality. If you come to study Chinese in China, you should know turning blue is the most important process of making oolong tea, which lays the foundation of the fragrance and taste of oolong tea. The special fragrance and appearance are formed in this process.

When we fry it to blue, the main purpose is to restrain the activity of enzyme in tea leaves to slow down the process of oxidation. Foreigners who learn Chinese in China should realize that the evaporation of the blue elements is good for the fragrance.