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What are the characteristics of Huang Jingui tea?
Huang Jingui tea, also known as Huang Jingui and Toutianxiang, is produced in the corner of the stove pit in Meizhuang Village, Huqiu Town, Anxi County, Fujian Province, and belongs to oolong tea. Anxi Huang Jingui is made of fresh tea from Huang Dan, which is an excellent tea variety.

Quality characteristics: compact shape, thin and curly, oily and golden color; The endoplasmic aroma is rich, clear and long, elegant and peculiar, imitating the mixed aroma of gardenia, osmanthus and pear; The taste is mellow and fresh; The soup is golden and bright, the leaves are yellow-green, and the red edge is still bright red, soft and bright. After drinking, Huang Jingui originated in Meizhuang Village, Huqiu, Anxi, and the style of oolong tea is different from Tieguanyin. Huang Jingui is made from the buds of Ba (also called) tea tree. Because its soup is golden yellow and smells like osmanthus, it is named Huang Jingui. Huang Jingui is an oolong tea, which is made from the tender buds of Huang Dan tea tree. Because of its golden color and strange osmanthus fragrance, it was named Huang Jingui! . Among the existing oolong tea varieties, it is the earliest one that germinates. The produced oolong tea has a particularly high aroma, so it is called "Qingming Tea" and "Toutianxiang" in the place of origin, and has the reputation of "two in one morning". Early means early germination, early collection and early listing; Odd means that the appearance of finished tea is "thin, uniform and yellow", the string is slender and symmetrical, and the color is yellow, green and bright; The essence is "fragrance, strangeness and freshness", that is, high fragrance, mellow taste, strangeness and elegance, so it is called "smell its fragrance first". Huang Dan plants are small trees, mesophylls and early buds. The tree is half-spread, with dense branches and short internodes; Thin leaves, slightly curly leaves, deep and sharp teeth, yellow-green luster and high germination rate; It can blossom, but it bears little fruit. The annual growth period is 8 months. Wide adaptability, strong insect resistance and high yield. Huang Jingui is a suitable oolong tea, also known as Huang Dan, which originated in Luo Yan Village, Huqiu Town, Anxi County. It is a clonal variety, small tree type, middle leaf type, early tooth type, semi-spreading, dense branches, thin leaves, slightly curly leaves, deep and sharp teeth, yellow-green leaves, high germination rate, high yield, strong resistance and high fragrance. Appearance of dry tea: The appearance of dry tea in Huang Jingui is yellow, with thin cords and slender stems. Soup color: the soup is golden, transparent and shiny. Leaf base: Huang Jingui leaves are thin and yellow-green, with prominent white veins. Summary: The elasticity and softness of leaf bottom in Huang Jingui are poor, but the biggest feature of this kind of tea is its high aroma. There are many Anxi-colored teas in the market, such as Benshan and Daye Oolong Tea in Huang Jingui, to replace Tieguanyin. Don't be fooled by friends, some can sell for more than 3-400 yuan. In fact, Huang Jingui with more than 100 is already very good.

The leaves of Huang Jingui varieties are oval, tender and soft, slightly sharp at the apex, slightly oblique or obtuse at the base, slightly prismatic, with clear and dense lateral veins and deep, obvious and sharp teeth (oval, obviously dense lateral veins, Ming Rui deep teeth, and the bottom of leaves can be used as the basis for judging varieties). Huang Dan has small stems, thin leaves, low water content, large and dense stomata, and is easy to ferment (Huang Dan has thin stems, thin leaves and large and dense stomata. Tea is also suitable for making red and green tea. Oolong tea is unique in its fragrant and delicious taste, golden color and Huang Liang leaves. Due to the characteristics of tea varieties and production, the unique quality of Huang Dan has been formed. Huang Dan's finished tea in Huang Jingui, its "expensive spirit" is mainly manifested in "two in the morning". Early in the morning, germination, collection and listing are all early. Huang Dan is generally harvested in mid-April, which is 10 days earlier than the general variety and nearly 20 days earlier than Tieguanyin. Two unique features, namely, the appearance is "yellow, even and thin" and the quality is "fragrant, strange and fresh". The finished tea strips are tight and thin, with bright and golden color. The fragrance is elegant and fresh, with a touch of osmanthus fragrance. The leaves are yellow-green in the middle and scarlet in the edge, soft and bright. Known as "Huang Dan is known by the smell of incense", it was known as "the first smell of incense" in ancient times. Boutique Huang Jingui, the soup is golden and bright, with a mouthful of saliva, mellow and sweet taste, which makes people feel relaxed and happy. Huang Jingui won the market because of its unique personality and early listing, and was favored by tea people.