Mengding ganlu, beautiful in appearance, with whole leaves and buds, tightly rolled, tender green and moist, fragrant and refreshing in essence, mellow and sweet in taste, transparent and clear in soup color, even at the bottom of leaves, tender and bright in green. Among them, manna has the best quality in Mengding tea. Warm the cup with boiling water, but don't make tea with boiling water. It is better to use water at 80~85℃. When flushing, let the water slowly pour into the bowl, don't rush straight and don't rush. If you brew with a covered bowl, it is best not to cover the cup and wait for 5~8 seconds for the soup to come out. Cover the cup when the soup is served, and open it immediately after it is served, so as to prevent the tea leaves from being stuffy and yellow.
Wuyishan mother tree Dahongpao, Dahongpao mother tree is now only 6. Legend has it that in the Qing Dynasty, only the emperor could enjoy it. Now it has been listed in the World Heritage List, which is an absolutely rare tea species. Picking was banned in 2006. At the 7th Wuyishan Red Robe Festival in 2005, the auction price of 20 grams of Wuyishan mother tree Dahongpao reached 208,000 yuan, equivalent to10.4 million yuan/kg, which was a typical price without a market.
China is the hometown of tea. It is said that Shennong was poisoned many times after tasting a hundred herbs, and it was thanks to tea that he was detoxified. The article "Tong Yue" written by Wang Bao of the Western Han Dynasty also proved that tea culture had been formed at least in the Han Dynasty. Later, with the cultural exchange, tea culture in China also spread to other places. Now many countries in the world have the habit of drinking tea. According to a rough estimate, the number of people drinking tea in the world has reached three billion.