Its quality characteristics are: flat and beautiful appearance, uniform size and length, like an orchid petal, bright and bright or green color, lofty and fresh aroma, sweet taste and fresh aftertaste of olives. When the glass is brewed, the tea leaves are tender and even, one flag and one gun are staggered, and the tea soup is clear and beautiful. The color is green, clear, mellow, soaked in a cup, and the buds and leaves are green, just like hibiscus out of water, lifelike.
The unique quality of West Lake Longjing tea is produced by special environmental moisture and soil conditions and unique processing technology. West Lake Longjing tea is produced in the mountains around the West Lake, and the quality of tea produced by Shifeng Longjing is the best. There are ups and downs of peaks, vertical and horizontal streams, lush trees, mild climate, four distinct seasons, abundant and even rainfall, especially during spring tea, which is often drizzling all over the mountains, forming a climate especially needed for the growth and development of tea trees. "White sandy soil and yellow-red loam, which are weathered by residual slope of' West Lake Yingshi' rock, siltstone and silty mudstone, contain trace elements suitable for forming high-quality tea.
History: Tea production in West Lake 1200 years. In the Tea Classic written by Lu Yu in the Tang Dynasty, there is a record of "Qiantang Tianzhu in Hangzhou and Lingyin Second Temple producing tea". In the Song Dynasty, Baoyun tea produced in Baoyun Mountain, Xianglin tea produced in Xianglin Cave of Xiatianzhu and Baiyun tea produced in Bai Yunfeng of Shangtianzhu were all classified as "tribute tea". When Emperor Qing Qianlong went down to the south of the Yangtze River, he went to Gong Hu Temple in Shifeng, Hangzhou to drink Longjing tea, which was full of praise. And "look at the way villagers pick and bake tea, and watch tea picking and singing."
Variety: The picking of West Lake Longjing tea is quite particular. Every spring, tea farmers pick green leaves in four grades, and the tea picked three days before Qingming is called "Tomorrow Tea". This kind of tea is also called "Lotus Heart Tea" because its tender buds are like lotus hearts. A kilo of dry tea has 36,000 buds, which is a treasure in West Lake Longjing tea. After the Qingming Festival, the tea picked in front of Grain Rain is called "tea before rain". At this time, a lobule grows on the tea handle, which looks like a flag, and the tea bud is slightly longer and looks like a gun, so it is also called "flag gun". The one picked in "Long Summer" is called "Que Tongue". The tea leaves picked in another month are called "stems".
Technology: West Lake Longjing tea processing and frying. Due to different grades of raw materials and different processing technologies, the products have their own characteristics. Super West Lake Longjing tea is all fried by hand. Fresh and tender tea buds, processed at 80 degrees, require to keep the color, fragrance and beauty of tea. Stir-fried tea can only be fried two times per pot at a time. A master of tea frying can only fry more than two kilograms of dry tea a day.
Longjing tea began in the Song Dynasty and didn't really become famous until the Qing Dynasty. Historically, it was divided into five font sizes: lion, dragon, cloud, tiger and plum. After the founding of the people's Republic of China, it was merged into three font sizes: lion, dragon and plum. After the unified purchase and marketing of tea in the 1950s, it was collectively called West Lake Longjing Tea.
President Mao Zedong liked to drink West Lake Longjing tea before his death. In the early 1960s, he personally picked Longjing tea twice in Liu Zhuang near the West Lake. After making the collected tea into dry tea, he brewed a cup with tiger running water. When tasting, the chairman praised: "Tiger Running and Longjing Tea is the best in the world".
According to the geographical scope and product quality of Longjing tea, the specific definition standards of "West Lake Longjing" and "Qiantang Longjing" are formulated: the tea produced in the West Lake District of Hangzhou 168 square kilometers is "West Lake Longjing", and the tea produced outside this production area is "Qiantang Longjing".
How to identify West Lake Longjing: First of all, we need to see whether several signs on the outer packaging meet the specifications. As the West Lake Longjing tea, the State Bureau of Technical Supervision listed it as the protection scope of products of geographical origin, so there is a special logo called China origin, and the words of West Lake origin are written under the logo of the product, which is the difference between identifying whether it is authentic Longjing tea and other brands.
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_-r-u.R o billion Happy Sunshine Living Community, serving hundreds of millions of families in China? 【5H q D0？ P Identification | Selection | Shopping | Rights Protection | Counterfeiting | Option 2 You can see whether the soup is transparent, whether the shape is bright and tidy, and whether there are many pieces. There is no ordinary high-grade tea at all. EasyMusic Sunshine Life Community serves hundreds of millions of families in China! Another method of "y%r" is to soak it in water and taste it again to see if it tastes mellow. We say it tastes mellow and has no astringency, so it is a better tea. If there is still bitterness in your mouth after drinking, it is a grade difference. Our West Lake Longjing tea is different from other flat green teas, and its mellow taste is a very important feature. Yijiale sunshine
West Lake Longjing tea can be identified not only by the outer packaging, but also by the senses. Good Longjing tea is slightly goose yellow, flat in shape, smooth and straight, with one leaf and one bud. Zyd8nD
From the identification of soup color, we can also distinguish the quality of Longjing tea. Of course, the real Longjing tea should be brewed as we imagined, with a fragrant smell and a strong local flavor in the south of the Yangtze River. Select | Shopping | Rights Protection | Counterfeiting |choosev\B"Yb9z P? b9H & ampD
Black tea is sweet and warm, which can nourish human yang; Black tea is rich in protein, which warms the abdomen and enhances the cold resistance of human body. Chinese medicine believes: "In the cold winter, everything is alive and hidden, and the physiological activities of the human body are in a state of inhibition. The way to keep fit is more important than keeping warm. " Therefore, drinking tea in winter takes black tea as the top grade. Black tea: The difference from green tea lies in the addition of a fermentation process.
Function: Black tea is rich in polyphenols, and its lipid-lowering and antibacterial effects are comparable to those of green tea. In nature, green tea is cool and black tea is warm, so people with bad stomachs are more suitable for drinking black tea in winter.
Features: Red leaves and red soup, mellow taste.
Drinking black tea can be made according to people's different preferences and tastes. Lemon and singa cinnamon are for sour taste, while milk and sugar are more exotic. Drink more black tea in English afternoon tea.
1, the Japanese osaka city university experiment pointed out that after drinking black tea for one hour, the blood flow velocity of the heart increased, which confirmed that black tea had a strong role in preventing and treating myocardial infarction.
2. In order to prevent and treat the common osteoporosis in women, it is suggested to drink a small cup of black tea every day for several years, which has obvious effect.
3. Black tea also has the functions of refreshing mind, relieving fatigue, invigorating stomach and moistening intestines, promoting digestion, diuresis, diminishing inflammation and sterilization, moth prevention, degreasing, delaying aging, lowering blood sugar and blood pressure, reducing blood fat, resisting cancer, radiation and beautifying.
It is very popular that tea has anti-cancer effect, and researchers all over the world have done a lot of exploration on it. According to media reports (June 2000), the Tea and Health Research Office of Hunan Medical University recently found that black tea, like green tea, has a strong anti-cancer effect.
Japanese scientists have confirmed that drinking more green tea can help prevent tooth decay, and a recent new study shows that black tea can also protect teeth.
Research conducted by the University of Illinois at Chicago shows that black tea can prevent dental plaque, tooth decay and dental caries.
Research shows that volunteers who take part in the experiment gargle with black tea ten times a day for one minute, and their dental plaque is significantly less than others. Frequent gargling with black tea can prevent bacteria from growing to form dental plaque, or mix with sugar and food particles to produce acidic substances that corrode the enamel of teeth.
Black tea can produce this effect because it contains a chemical called polyphenols. This substance can inhibit bacteria from producing glucosyltransferase. This enzyme can decompose sucrose to form a sticky "jelly", which is mixed with more than 300 kinds of bacteria in dental plaque and fixed on the surface of teeth.
The biggest difference between black tea and green tea:
1. The former is fermented tea. After kneading, it is oxidized at the temperature of about 25 degrees and the relative humidity of 100%, which promotes the oxidation of polyphenols into aldehydes and ketones, so it is red soup and red leaves after making tea. The latter is non-fermented tea, which kills the activity of enzyme after high temperature inactivation, prevents oxidation, and retains more vitamins, amino acids and polyphenols from being oxidized, so it keeps green soup and green leaves.
2. From the taste point of view, black tea is mellow and green tea is rich.
In China, mainly green tea, such as West Lake Longjing, Biluochun, Huangshan Mao Feng, Lushan Wu Yun, Xinyang Maojian tea and so on. Famous black teas include: Qi Hong, Ninghong and Yunnan Red Broken Tea.
3. Green tea People are used to calling it green tea. It contains a variety of amino acids, vitamins and other beneficial ingredients. The picking time of green tea determines its quality. Picking in Tomb-Sweeping Day at the vernal equinox has the best quality. It is called Qianming tea in the market.
Function: Drinking green tea regularly can soften blood vessels, reduce excessive blood lipids, prevent arteriosclerosis and prevent and reduce melanin deposition in the skin. Science has proved that green tea can reduce the harm of radiation to human body and has certain anti-cancer effect. Experts call it "a healthy drink in the atomic age".
Oolong tea is the representative of China tea. It is a semi-fermented tea, which is between black tea (completely fermented) and green tea (unfermented). It has a unique flavor, and the transparent amber tea juice is its characteristic. Oolong tea has the sweetness of green tea, the freshness and richness of black tea, and the fragrance and richness of scented tea. But in fact, oolong tea is just a general term, and it can be subdivided into many different kinds of tea. For example: Narcissus in Bai Mudan. The popularity of oolong tea is entirely due to its fat-dissolving and slimming effect, and this statement does have scientific basis. Because tannic acid, the main component of tea, is proved to be closely related to fat metabolism, and the experimental results also confirm that oolong tea can really reduce the cholesterol content in the blood, which is really a rare slimming tea.
Experiments show that drinking one liter of oolong tea every day can inhibit the rise of cholesterol. Although the amount to drink depends on everyone's physical condition, when the food is too greasy, it is best to match oolong tea, which will not only make you feel full, but also remove greasy.
How to choose the best oolong tea?
The first thing is to look, that is, look at its shape. Hold the dry tea in your hand and examine it under the light to see if the tea color is fresh. The color of winter tea should be green, spring tea should be dark green, and it is best to have sand green and frost. If dry tea is grayish yellow, it is inferior. At the same time, we should pay attention to whether there are hidden red edges, which indicates that fermentation is moderate, while those buds with tiny particles, luster like pearls and white leaves are insufficiently fermented.
Secondly, smell, that is, smell its taste. Hold dry tea in your hand, put your head close to the tea and take three deep breaths. If the aroma continues or even becomes stronger, it is good tea, and the inferior tea is not fragrant enough, and the green smell or miscellaneous taste is inferior.
Touch it again to see how the tea leaves feel. Spherical tea is not dry enough if it is soft in your hand. Shake good tea in your hand and you should feel it has weight. It's too light. It's too light. It's too heavy. It tastes bitter. Strip tea, if the tip has a prickly feeling, is a phenomenon of "water accumulation" caused by the tea green being too tender or insufficient, which is easy to taste bitter.
Finally, brewing, that is, boiling soup for brewing. This is also the most important step in tea tasting. Tea tasting only requires a porcelain cup, 5g tea leaves and 150ml boiling water for 5 minutes. Then take a small spoon to pull out the tea leaves and see how the soup is colored. If it is turbid, it is not fried enough; If it is weak, it is tender and the fermentation is insufficient; If the leaves are brown and cracked, they are overcooked. Good tea soup, bright and rich in color, varies from light yellow, honey yellow to golden yellow according to the variety and preparation method. Pick up the spoon and smell it. Be careful not to smell the grass green, which is caused by the lack of rigorous production of oolong tea. Once the tea with grass green flavor is added and soaked for a long time, it will inevitably have bitterness and the soup color will become darker. In addition, even if the tea soup is cold, the aroma of good tea still exists.
Anxi has a unique natural environment and rich tea resources. Up to now, more than 50 tea varieties have been collected, which is known as the "treasure house of tea varieties".
Tieguanyin, produced in Xiping Town, Anxi County, Fujian Province, is the best oolong tea. Tieguanyin was originally the name of tea varieties. Because it is suitable for making oolong tea, its oolong tea product is also called Tieguanyin Anxi Tieguanyin. Its production is rigorous and exquisite. There are harvests all year round, and the quality of tea in spring is the best. Next is autumn tea, which has a high aroma, commonly known as autumn fragrance, but the soup is thin. Summer and summer tea are of poor quality.
High-quality Tieguanyin tea strips are curly, strong and thick, showing the head shape of a green-bellied dragonfly. Fresh and moist color, sandy green, bright red spots and frosty leaves are one of the important characteristics of high-quality Tieguanyin. Tieguanyin soup is golden in color, rich and clear, with thick and bright leaves and silky luster. The brewed tea soup is mellow and sweet, and the entrance is sweet and honey-flavored; The fragrance is rich and lasting, and it has the reputation of "seven bubbles and many fragrances". Emerald oolong tea belongs to light fermented oolong tea in Taiwan Province Province, and is also called Taicha 13 in Taiwan Province Province. Produced in Taoyuan tea area of Taipei, it is located in the alpine tea area at an altitude of about 1000 meters, with less pollution and good flavor. It belongs to hand-picked refined tea with connected branches and leaves, and the quality of fresh leaves is better; The finished tea granules are even and full (the granules are larger than those of machine-picked tea), and the emerald oolong tea has a strong wild flavor. The so-called "fragrance" is a typical feature of jade oolong, and sometimes jade tea can be made into a fragrance similar to "wild ginger". Compared with the top Taiwan Province Oolong Tea (such as Qingxin Oolong Tea), its foam resistance is slightly insufficient. With the inherent quality and corresponding price of Jade Oolong, it is a good choice for mid-range Taiwanese tea.
Four-season spring oolong is a kind of tea that has attracted more and more attention from people in this province in recent seven or eight years. Its characteristics are that it can be produced in early spring, late winter and all the year round. In addition, Four Seasons Spring tea has a strong aroma, so it is favored by the consumer market, but its taste is slightly bitter.
However, experts remind that there are three taboos in drinking oolong tea: First, you can't drink it on an empty stomach, otherwise you will feel hungry and even dizzy, which is commonly known as "tea drunk"; Second, you can't drink it before going to bed, otherwise it will make it difficult for people to fall asleep; Third, you can't drink herbal tea. Oolong tea cools after it cools, which is not good for the stomach. Experts specially reminded that these three taboos are particularly important for people who drink oolong tea for the first time, because oolong tea contains more tea polyphenols and caffeine than other teas, and improper drinking is easy to harm the body.
Biluochun is produced in Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province. Dongting mountain is divided into east and west hills. Dongting Dongshan is a peninsula, like a huge ship extending into Taihu Lake, and Dongting Xishan is an island, standing in the lake. The climate of the two mountains is mild, with annual average temperature 15.5 ~ 16.5℃ and annual rainfall 1200 ~ 1500mm. The water surface of Taihu Lake is wet with water vapor and mist, and the soil is slightly acidic or acidic. In addition, the texture is loose, which is very suitable for the growth of tea trees.
Dongting Biluochun production area is a famous tea-fruit intercropping area in China. Tea trees are planted alternately with peach, plum, apricot, plum, persimmon, orange, ginkgo, pomegranate and other fruit trees. Tea tree and fruit tree are connected with branches and roots. The fragrance of tea has cultivated the natural quality of "Biluochun".
Biluochun has superb picking skills, which has three characteristics: first, early picking, second, tender picking and third, clean picking. Mining around the vernal equinox every year, and ending around Grain Rain. The quality of pre-Ming tea collected from vernal equinox to Qingming is the most precious. Usually, a bud and a leaf are used as raw materials, the bud length is 1.6~2.0 cm, and the leaf looks like a sparrow tongue, which is called "sparrow tongue". It takes about 68 ~ 74000 buds to fry 500 grams of high-grade Biluochun, and the tender leaves are rich in amino acids and tea polyphenols. Superior environmental conditions, coupled with high-quality fresh leaf raw materials, provide a material basis for the formation of "Biluochun" quality.
The collected bud leaves must be carefully picked in time, and the fish leaves and unqualified bud leaves should be removed to keep the bud leaves uniform.
Biluochun is divided into 7 grades, with the grade 1~7, the bud leaves gradually increase and the villi gradually decrease. The temperature of wok, the amount of leaves thrown and the degree of exertion increased with the decrease of grade. That is, the pot temperature is low, the amount of leaves thrown is large, and the molding force is heavy.
The quality characteristics are: the rope is slender, curled into a snail, covered with hair, silvery white and dark green, rich in aroma, fresh and mellow in taste, green and clear in soup color and bright in leaf bottom. Known as "one tender (bud leaves) and three fresh" (color, fragrance and taste). Local tea farmers described Biluochun as "copper wire strip, spiral, covered with hair, fragrant and fruity, fresh and refreshing."
It's quite interesting to taste the senior Biluochun. When drinking, use a clean and transparent glass, first pour boiling water and then put tea. Or brew with boiling water at 70 ~ 80℃, put "Biluochun" into a cup, and the tea leaves sink to the bottom, and instantly "white clouds roll and snowflakes fly", and the fragrance attacks people. Tea in the cup, observing its shape, can enjoy the snow waves and spray beads, spring dyeing the bottom of the cup, and the green crystal palace. Drinking its taste makes the head light, fragrant and elegant; The second is green, fragrant and alcohol; The three movements are clear, fragrant and sweet, which are really precious, just like high-grade handicrafts.
The storage method of Biluochun is very particular. The traditional storage method is to wrap tea leaves in paper, put massive lime on them, put tea leaves and ash into a jar at regular intervals, and seal them to absorb water. With the development of science, in recent years, three-layer plastic fresh-keeping bags have been used for packaging, which are tightly tied layer by layer and isolated from the air. They are stored in a refrigerator or a refrigerated room below 10℃. After a long period of storage for more than one year, their color, fragrance and taste are like new tea, fresh, mellow and refreshing.
A few years ago, Biluochun faked a lot. Distinguish between true and false, look at the appearance first. The rope is slender as a bee's leg, curled into a snail shape, full of velvet but not very thick, silvery green (or silvery white); Look at brewing, there are three kinds of tea, Biluochun is a typical one, that is, water is injected first and then tea is put. When the real Biluochun is put into the cup, the tea leaves sink to the bottom of the cup when they enter the water, and the buds slowly spread out, and the soup color is yellowish; Finally, there is smell. The first taste is fresh, the second is sweet and the third is slightly sweet. It contains faint floral and fruity fragrance, which is the real "Biluochun".
Huangshan Mao Feng, one of the top ten famous teas in China, is hand-fried in Qingming Grain Rain every year. Tea-shaped micro-roll, yellow and green, silver hair exposed, golden fish leaves (commonly known as gold slices). The cup bubble makes the fog top, the soup is light and yellow, the leaves are yellow and green, the taste is mellow and sweet, the aroma is green and the charm is long. Because the newly-made tea is covered with white hair, with sharp buds and fresh leaves collected from the peak of Huangshan Mountain, it is named Huangshan Mao Feng.
Mao Feng, a special Huangshan Mountain, is shaped like a sparrow's tongue. White hair is showing. The color is like ivory, and the fish leaves are golden. After brewing, the fragrance is long, the soup color is clear, the taste is fresh and sweet, and the leaves are yellowish and plump. Among them, "golden fish leaves" and "color like ivory" are two obvious features that distinguish Mao Feng, a super Huangshan Mountain, from other Mao Feng.
Hua Kai Ding Long belongs to Shanyun Tea, which is compact, tall and straight, beautiful, with white hair and blossoming buds and leaves, which is very attractive. "Dry tea is green, soup is clear green and leaves are bright green", which is the main feature of Dinglong tea. Pinlongding tea should be brewed in a glass with boiling water of about 80 degrees (water first, then tea), only to see the bud tip slowly sink into the bottom of the cup from the water surface, the bud slowly unfold, the green leaves protect the bud, and the cups and plates are one after another, lifelike and beautiful. Smell its fragrance, sip its jade liquid, sweet and refreshing, lofty and intoxicating. What a nice cup of Dinglong tea!
Kaihua County, the source of Qiantang River and the junction of seven counties in Zhejiang, Anhui and Jiangxi provinces, is known as the "Golden Triangle of Green Tea in China". There are many peaks and green waters in the territory of civilization. Looking around, my eyes are full of green. "Sunny days are full of fog, rainy days are full of clouds", and this excellent climate gave birth to a famous tea-Ding Long, Hua Kai. Ilex kudingcha is an evergreen tree of Ilex in Ilex, commonly known as tea ding, Fuding tea and tea. Mainly distributed in Guangdong, Fujian and other places, it is a traditional pure natural health drink in China. Kuding tea contains more than 200 ingredients, such as Kuding tea saponin, amino acids, vitamin C, polyphenols, flavonoids, caffeine, protein and so on. Its finished tea is fragrant and bitter, and then sweet and cold. It has many functions, such as clearing away heat and relieving summer heat, improving eyesight and intelligence, promoting fluid production to quench thirst, promoting diuresis and strengthening heart, moistening throat and relieving cough, lowering blood pressure and losing weight, inhibiting and preventing cancer, resisting aging and promoting blood circulation. Known as "health tea", "beauty tea", "slimming tea" and "longevity tea".
Identification of Ilex kudingcha
Discrimination between true and false
The leaves of Kuding tea are 1.5-2 times larger than those of ordinary tea, oval, thick, leathery and hairless. Fresh leaves are bright and dark green. Tea made of young leaves is thick, curly and hairless. Brewing can distinguish authenticity: Kuding tea is bitter first (this bitterness is acceptable in taste) and then slightly sweet, without astringent, spicy, smelly, sour and other peculiar smells, and it is resistant to brewing. 1 g kudingcha made of tender leaves can be brewed with 150ml of water, and the tea is rich in flavor, and it is still rich after being brewed for 8 times-10 times, which is incomparable to ordinary tea. Tea made from mature leaves is characterized by bitter first and sweet later, no green taste, strong and slow release, and resistance to brewing. Adding 2-4 times the amount of tea leaves is only slightly thick, and its bitterness is still refreshing and mellow, and it will not become bitter. It is difficult to make other leaves and even add some substances. If the sweetness is too strong and too sweet, licorice or sugar can be added. If it smells of ginseng, it may be Gynostemma pentaphyllum or other ginseng. Check the leaf bottom: the leaf bottom of Kuding tea is purple-brown, with no fuzz, large and thick leaves and thick tea stems. The whole old leaf has a large area and pure marginal teeth.
Heterogeneous tea identification
That is, adding other substances into Kuding tea can be distinguished by senses. Ordinary tea leaves have light bones and small shapes, and the leaves are small and thin when viewed from the bottom. Coarse powder may be mixed with other substances. The most convenient and effective way is to take a suspicious foreign body about 2 millet size, put it in your mouth and cut it with your front teeth. Authentic products can feel bitter taste in the mouth. Bitter before sweet, inferior products are either bitter or light, or extremely bitter or have other odors. Licorice is only sweet, not bitter.
appraisal of quality
Kuding tea is a kind of health drink, and its evaluation is different from that of ordinary tea. Whether it is resistant to brewing is the main thing. High-grade Kuding tea has a strong taste, bitter first and sweet later, tight and clean.
Handle plate: after sieving, shaking and collecting tea samples, there is no broken debris. It is better to have more tea in the middle and more bones, and it is better to cut the old leaf tea evenly.
Boiling soup: Weigh 3g of tea sample, taste the cup with 150ml, and boil for 5min.
Smell aroma: the aroma at the bottom of leaves is not obvious, but rather dull. It is normal to smell cold and hot without peculiar smell, musty smell and burnt gas.
Taste: bitter first, then sweet. Bitterness is an acceptable mellow taste, and it is better without peculiar smell. Sweet, just sweet, sweet is not strong, no sweet is better. After drinking, the mouth and throat feel mellow and sweet, and there is nothing bad. If the quality of sour, bitter, spicy and burnt products is not good enough, or even adulterated, it is necessary to re-inspect.
Bubble resistance test: Kuding tea is resistant to brewing and its taste is slowly released. It is best to brew continuously (5 minutes each time) 10 times or more, and there is still a strong feeling. The smell is fast, easy to change and slightly worse.
Look at the color of the soup: Kuding tea should be yellow-green, clear and free from turbidity or suspended matter.
Leaf bottom evaluation: indigo or dark blue, soft, leaves without focal spots and debris is preferred.
Shelving of tea residue and soup: Kuding tea soaked in clean boiling water will not change its taste for 3-5 days, and its taste will remain the same as before. When the brewed tea leaves are poured until there are no water drops, the tea residue will not be moldy after 3-5 days in the cup, and the tea fragrance will remain after boiling again.
The taste of Kuding tea made by old leaves is similar to that made by young leaves, but the times of soaking resistance are slightly less, and the tea brewed each time is lighter. If the amount of tea leaves is slightly increased, the drinking taste is still good.
Xueshuiyunlv tea is produced in Tonglu, Zhejiang, a scenic tourist resort. Tea leaves are made of high-quality single buds without pollution in the mountains, and there are no fish leaves, tea stems, purple buds, tea fruits, chilblain buds and so on. It is skillfully made by a skilled tea master through the processes of spreading and picking, fixing and shaping, spreading and cooling, regaining moisture, primary baking, shaping, flavoring with sufficient fire, sorting and grading. The prepared Xueshui Yunlv tea looks like lotus seeds, with light green color, clear soup color and mellow aroma. For Xueyun green tea, it is advisable to use a transparent glass and pour 3-5g of tea leaves. First, pour 1/3 cups with boiling water at 80℃, and then add some water later. Appreciate its green shoots, emerge up and down, and dance; If you taste its fragrance, it will remain fragrant on your teeth and cheeks and have a long rhyme. Its color, fragrance and shape are good enough to entertain the population, strengthen the body and refresh the mind.