brief introduction
West Lake Longjing is the most famous green tea variety and the first famous tea in China. West Lake Longjing Tea is named after Longjing tea produced in the West Lake mountain area of Hangzhou. Traditionally known as West Lake Longjing, simplified as Longjing. The specific place of origin is Shifeng, Longjing, Wuyunshan and Hupao in the West Lake of Hangzhou, Zhejiang Province. Historically, it was divided into four categories: "lion, dragon, cloud and tiger", among which the quality produced in Shifeng is considered to be the best. Longjingsu is famous for its "green color, rich fragrance, mellow taste and beautiful shape". The light is flat and straight, the color is slightly yellow like brown rice, the taste is sweet and mellow, the aroma is elegant and lofty, and the soup color is green and Huang Ying; The leaves are tender and blossoming. Origin: according to "lion", "dragon", "cloud", "tiger" and "plum":
Lion-the lion peak, with the best quality and the highest reputation (place name)
Dragon-Longjing (place name)
Cloud-Yunqi (place name)
Tiger-Tiger Run (Place Name)
Mei-Mei Wu (place name)
Taste: It is fragrant with beans and flowers, and sweet with clear fragrance.
Color: clear color
Shape: Take one bud and one leaf, which is no more than 2.5 cm long.
Picking period: from early April to early October.
Identification method
Produced in Xihu District, Hangzhou, Zhejiang. Tea leaves are flat, with tender leaves, neat strips, uniform width, green and yellow, smooth to the touch, and one leaf or two leaves per bud; Buds are longer than leaves, generally less than 3 cm long, and the buds and leaves are evenly blossomed, without clips and fragments, which are small and exquisite. Longjing tea tastes fragrant, while counterfeit Longjing tea is mostly grass-clearing, with more clips and unsmooth hand feel.
[Edit this paragraph] II. Dongting Biluochun
brief introduction
Biluochun is a famous green tea variety, which is produced in Dongting Mountain, near Taihu Lake in Wuxian County, Jiangsu Province. The shape is curled like a snail, and the floral and fruity taste is natural, which is the flower in tea. Biluochun tea is fried with the tender buds picked from tea trees in spring; High-grade Biluochun requires tea buds13.6 ~150,000 per kilogram of dry tea. The shape of the rope is tight, the white hair is exposed, the color is silver green, the emerald is attractive, and it curls into a snail, hence the name "Biluochun". The soup is clear and bright, rich and mellow, fresh and refreshing, and has a long aftertaste; The leaves are green and green.
Spring tea strips are tightly knotted, curled into snails, covered with white hairs, silvery green and hidden green. Known as the "three fresh", it is fragrant and fresh, mellow in taste, bright in color, fragrant and fruity, refreshing and unique.
Biluochun has a fine picking process. The budding leaves are picked as raw materials, picked and picked to remove impurities, and then fixed, twisted, kneaded and fried. The key points of frying are "never leave the tea, never leave the pot, stir-fry with kneading, continuous operation, no fluff falling, and curl into snails".
The quality characteristics of Biluochun are: slender rope, curled into a snail, covered with fur, silvery green and hidden green, elegant fragrance, rich sweetness, fresh and refreshing, and long aftertaste.
To taste Biluochun tea, put 3g of tea leaves in a white porcelain teacup, soak the tea leaves with a little hot water first, and then continue to brew with heated water for 2-3 minutes after the bud leaves are slightly unfolded, so that you can smell the fragrance, watch the color and taste. The green and slender bud leaves are floating in the cup, and the aroma is fragrant. After drinking, it is fresh and pleasant.
Identification method
Biluo Peak in Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province. Silver buds are exposed, with one bud and one leaf. The total length of tea leaves is 1.5 cm, and there are 58,000-70,000 bud heads per 500 grams. The buds are Baihao curly, the leaves are curly and green, and the leaves are tender, even and bright. False is one bud and two leaves, and the bud leaves are uneven in length and yellow.
[Edit this paragraph] 3: Huangshan Mao Feng
brief introduction
Huangshan Mao Feng is a famous green tea variety, which is produced in Huangshan Mountain, Anhui Province. It is mainly distributed around Yungu Temple, Songgu Temple, Diaoqiaoyan, Ciguang Pavilion and Bansi Temple in Taohua Peak. Here, the mountains are high and dense, the sunshine is short, there are many clouds, and the natural conditions are very superior. The tea trees are moistened by clouds, free from the invasion of cold and heat, and accumulate good quality. Mao Feng in Huangshan Mountain is very fine. The Maofeng tea is thin, flat and slightly curved in shape, like a sparrow tongue, fragrant as cymbidium, and mellow and sweet in taste.
Identification method
Identification method: produced in Huangshan Mountain, Shexian County, Anhui Province. Its appearance is tender and slightly curly, the buds are fat, uniform and sharp, and the shape is a bit like "sparrow tongue", and the leaves are golden yellow; The color is light green and oily, the aroma is fresh, the water color is clear, apricot yellow and bright, the taste is mellow and sweet, and the leaves at the bottom of the leaves are blossoming, thick and bright. Fake tea is yellowish brown and bitter, and the leaves are not blossoming.
[Edit this paragraph] 4: Lushan Cloud
brief introduction
Lushan Yunwu tea is a famous green tea. Produced in Lushan Mountain, Jiangxi Province. Lushan Yunwu Tea, called "Wenlin Tea" in ancient times, has been called "Lushan Yunwu" since the Ming Dynasty.
Lushan Yunwu tea is green in color, fragrant as orchid, thick, mellow and fresh, and its buds are tender and white.
The majestic Lushan Mountain has been known as "Kuanglu is the best in the world" since ancient times. Lushan Mountain is located in Jiujiang City, Jiangxi Province. It starts from the flat, flies to the edge of rivers and lakes, borders the Yangtze River in the north and faces Poyang Lake in the south. Its main peak is towering into the sky, with an altitude of 1543 meters. There are many peaks with steep cliffs and steep walls, deep canyons, criss-crossing, and clouds over the mountains, which are unpredictable. At the turn of spring and summer, white clouds are common around the mountains. Sometimes light clouds are like gauze covering the mountain peak, and sometimes a cloud flows down the steep mountain peak and pours into the deep valley. This magnificent landscape is known as the "waterfall cloud" of Lushan Mountain. Clouds and fog have added many magical scenery to Lushan Mountain, and clouds are named after tea.
Lushan Yunwu tea not only has an ideal growth environment and excellent tea varieties, but also has exquisite harvesting technology. Before and after the Qingming Festival, with the increase of altitude, the exploitation of fresh leaves was delayed to around May Day, with one bud and one leaf as the standard. After being collected back to camellia oleifera abel., it is thinly spread in a cool and ventilated place to keep the fresh leaves pure. Then, after nine processes, such as fixing, shaking and twisting, the finished product is made.
Because of the acquired climatic conditions, Yunwu tea is picked later than other teas, and it is usually picked between Grain Rain and long summer. Taking one bud and one leaf as the initial development standard, it is about 3 cm long. The finished tea has full and beautiful appearance, tender and smooth color, and hidden buds.
Lushan Cloud Bud is rich, beautiful, fragrant and sweet, and the soup color is clear. It is a fine product in green tea and has a long-standing reputation as "mellow, beautiful in color, fragrant and clear in liquid". Sell well at home and abroad. If you taste it carefully, its color is like Tuocha, but it is lighter than Tuocha, just like jasper in a bowl. If you use the mountain spring of Lushan Mountain to brew tea and bake tea, it will be more mellow and delicious.
Yunwu tea with unique flavor, influenced by the cool and foggy climate in Lushan Mountain and the short direct sunlight time, has the characteristics of thick leaves, rich sweetness and foam resistance, and contains more tannins, aromatic oils and vitamins. It is not only rich and fragrant in taste, but also can help digestion, sterilize and detoxify, and has the functions of preventing gastrointestinal infection and increasing anti-scurvy.
Zhu De once wrote a poem praising Lushan Yunwu Tea Cloud: "Lushan Yunwu Tea has a strong and pungent taste, and if it is drunk for a long time, it will prolong life.".
history
According to reports, tea planting in Lushan Mountain began in the Jin Dynasty. During the Tang Dynasty, literati once gathered in Lushan Mountain, and tea production in Lushan Mountain developed. According to legend, Bai Juyi, a famous poet, once built a house under the incense burner peak of Lushan Mountain and opened up a garden to grow tea and medicine. In the Song Dynasty, Lushan tea was listed as "tribute tea".
[Edit this paragraph] V: Luan melon slices
brief introduction
Lu 'an Guapian is a famous green tea, and it is also the only product fried with a single tender leaf in famous tea, which is a must. It is produced in Dabie Mountain tea area in western Anhui, among which the products produced by Lu 'an, Jinzhai and Huoshan counties are the best, and the finished tea is in the shape of melon seeds, hence the name "Lu 'an Guapian", which is green in color, high in fragrance, sweet and fresh in taste and resistant to brewing. It first originated from Qiyun Mountain in Jinzhai County, and the quality of melon chips tea produced by Qiyun Mountain is the best, so it is also called "Qiyun melon chips". When making tea, the mist is transpiration and the fragrance is overflowing, so it is also known as the "Qishan cloud melon slice".
Among Qiyun melons, the melons produced in Qiyun Mountain Bat Cave are the best among famous products. Because there are thousands of bats around the Bat Cave all year round, the feces discharged are rich in phosphorus, which is beneficial to the growth of tea trees, so the melons here are the sweetest and most delicious. However, due to the restriction of output, many tea drinkers are "only known by their names, but not by their looks". The finished product of Lu 'an melon slices, with the leaf edge turned back, is melon-shaped, which is quite different from other green teas. After brewing, the soup is green and bright, with high aroma, sweet and mellow taste, and has the effects of clearing the heart, improving eyesight, refreshing, dredging orifices and dispelling wind. Such excellent quality is due to the unique natural conditions, and at the same time, it is inseparable from the fine and exquisite processing process. Generally, the picking time of melon slices is between Grain Rain and long summer, which is about half a month later than other high-grade teas. When climbing the slices, the first leaf to the third and fourth leaves and tea buds on the broken tip should be climbed down one by one by hand, and the first leaf should be made into "lifting slices", the second leaf into "melon slices", the third or fourth leaf into "plum slices" and the bud into "silver needles", which should be fried with climbing. Stir-fried slices are baked after taking out the pan, only 2-3 slices at a time. First, "slow down" and then "slow down" until the leaves are frosted and the color is green and even, and then sealed and stored while it is hot. As Mei Yaochen said in the Song Dynasty's Ming Fu, "At this time, women waste silkworm weaving and men waste farming, so they can't rest at night and stop at day". Good color, aroma and taste, it is a treasure in melon tea.
history
Lu 'an has a long history of tea production. According to historical records, Lu 'an tea began in the Tang Dynasty and became famous in the Ming and Qing Dynasties. As early as the Tang Dynasty, the great poet Li Bai had the praise of "water in the Yangtze River, tea on the top of Qi Mountain". In Song Dynasty, it was even more famous as a "fine product" in tea. In the Ming dynasty, it was once presented to the court as a tribute. In the Ming dynasty, the book Tea Notes was the best in Lu 'an. After liberation, it was rated as a national high-quality tea for three times and exported to Hong Kong and other places.
According to the memory of Qiao Jinwang, the guardian of Premier Zhou Enlai, when the Prime Minister was seriously ill, he suddenly proposed to drink six melons of tea, and the people in the general office had a lot of trouble to satisfy his old man's wish. After drinking tea, the Prime Minister explained that at the beginning of the Anti-Japanese War, Ye Ting, the commander of the New Fourth Army, had given him a big barrel of Luan melon tea. Drinking this kind of tea was like seeing General Ye Ting. It can be seen that Lu' an melon slices are in the hearts of the two.
Identification method
Produced in Qiyun Mountain in Lu 'an and Jinzhai counties of Anhui Province. Its shape is flat, each piece has no buds and stems, the leaves are green and smooth, slightly overlapping upwards, resembling melon seeds, with high aroma in the endoplasm, green water color, sweet taste and thick and bright leaf bottom. The fake ones taste bitter and yellow.
[Edit this paragraph] 6: Junshan Silver Needle
brief introduction
Junshan Yinzhen belongs to light fermented tea, which is a treasure of yellow tea in China. It is produced in Qingluo Island, Dongting Lake, Yueyang, Hunan Province. It has the description that "Dongting Di Zi hates in spring, and the grass grows longer in two thousand years". It is a traditional famous tea with a history of more than a thousand years. When brewing, the sharp tip hangs up to the water surface, and then slowly sinks, the first three times. When erected, such as fresh bamboo shoots unearthed; When it sinks, it falls like snowflakes, and when it is drunk, it still has high appreciation value. Its finished tea buds are strong, uniform in length and size. The inside of the tea buds is golden yellow, the outer layer is completely exposed, and the package is solid. The tea buds look like silver needles, so it is named. In the Tang Dynasty, Princess Wencheng chose to bring Junshan tea when she got married in Tibet. Houliang has been listed as tribute tea, and later generations have attacked each other. A Dream of Red Mansions once said that Miaoyu's "Laojunmei" brewed with plum blossom snow in the next year is Junshan Silver Needle.
Junshan Silver Needle is all made of fat tender bud tips without leaves, covered with hairs, bright in color, fragrant in Gao Shuang, orange in soup color and sweet in taste. Although it is kept for a long time, its taste remains unchanged, and its harvesting requirements are very high. For example, the time for picking tea leaves can only be within 7- 10 days before and after Tomb-Sweeping Day, and it is also stipulated that it cannot be picked in nine situations, namely, rainy days, windy and frosty days and insect injuries. In the drying process, there are also quite special features. Drying is divided into four steps: primary drying, primary packaging, secondary drying and secondary packaging, which takes three days. The initial baking temperature is 80℃ to 90℃. After it is 70% dry, it is wrapped in kraft paper and placed in a wooden box, which is called the initial package. After two days, it is taken out and re-baked. The re-baking temperature is low. When it is 90% dry, it is wrapped in paper and left for one day. When the bud turns light yellow and gives off fresh fragrance, it is baked at low temperature until it is fully dry and then stored in an iron box. By adopting this technology, the effective chemical substances contained in the bud leaves will change well with the slow loss of water in the leaves, and the color, flavor and shape of tea will be more perfect.
Identification method
Produced in Junshan, Yueyang, Hunan. It's made of undeveloped fat tender buds. The buds are fat, straight and even, covered with fuzz, golden and bright in color, fresh in aroma, light yellow in tea color and sweet and refreshing in taste. After brewing, it seems that the buds rush to the water surface, stand in the air, and then slowly sink to the bottom of the cup, which is shaped like a group of bamboo shoots unearthed and stands upright like a silver knife. The fake silver needle smells like grass, and the silver needle can't stand up after soaking.
[Edit this paragraph] 7: Xinyang Maojian tea
brief introduction
Xinyang Maojian Tea, produced in Dabie Mountain area of Xinyang, Henan Province, is a famous domestic green tea in China, which is famous for its delicate raw materials, exquisite workmanship, beautiful shape, high fragrance and long taste. Xinyang has been producing tea for more than 2,000 years. Tea gardens are mainly distributed among the canyons of Cheyun Mountain, Jiyun Mountain, Tianyun Mountain, Yunwu Mountain, Zhenlei Mountain and Heilongtan Mountain. The terrain here is high and steep, generally more than 800 meters high, with mountains and green mountains, vertical and horizontal streams and a lot of clouds. During the reign of Emperor Qianlong of Qing Dynasty, someone said, "Clouds go to the green hills and the sky, and clouds come to the green hills and the white hills; Baiyun is only in the mountains, and it is always accompanied by tourists in the mountains. " There are also the first springs in southern Henan, "Black Dragon Pool" and "White Dragon Pool", with beautiful scenery. The poet praised: "Immediately under the cliff, there is a waterfall spring. Splash flowers, fly fog and snow, and turn stones into sunny days. Straight stunned galaxy diarrhea, remote doubt jade opens. " This continuous mist breeds and nourishes fat and tender tea buds, which provides natural conditions for making tea with unique style.
Xinyang Maojian tea has a unique style, high aroma, clear soup color, mellow taste and light green leaves. After drinking, it will be sweet and fluid-producing, and it will be brewed for four or five times, and it will still have a long-lasting aroma of cooked chestnuts. If you want to get the unique style of Maojian, you should choose carefully and bake skillfully. Picking is the first step to make a good hairy tip. Generally, it is mined in the middle and late April, and it is harvested for 90 days throughout the year, divided into 20 to 25 batches, and it is patrolled every two or three days. One bud and one leaf or one bud and two leaves at the beginning of development are used to make special-grade and first-grade hairy tips, and one bud and two or three leaves are used to make second-and third-grade hairy tips. The buds and leaves are picked, accepted by grades, spread and fried by grades. The spreading place should be well ventilated, the thickness of spreading leaves should not exceed five inches, and the spreading time should not exceed ten hours. After spreading fresh leaves, stir-fry them, and stir-fry them twice in a raw pot and a cooked pot. The main function of the frying pan is to kill the green and gently knead it. Fresh leaves are thrown into an inclined pot, 750g leaves are thrown at a time, and bamboo brooms tied into bundles are used to stir fry rhythmically. After 3-4 minutes, when the leaves become soft, sweep the leaves with the end of the broom and shake them in an arc shape in the pot, so that the leaves are initially strips. The frying pan is shaken back and forth in an arc shape with a broom to tighten and straighten the strips, so that the shape of the tea leaves is tight, thin, straight and smooth. Then spread the tea on the baking cage for about half an hour, and then put it on the pit stove for baking. Until the finished product
Xinyang Maojian tea is deeply loved by people and has many honors.
19 15 won the quality certificate of famous tea at Panama World Expo;
1959 was listed as one of the top ten famous teas in China;
1982 was once again rated as a national and ministerial-level high-quality tea;
1985 was selected and sent to the national exhibition of high-quality agricultural products for exhibition. It has been sold to 20 provinces and regions in China as well as Japan, Germany, the United States, Singapore, Malaysia and other countries 10, and is very popular.
1990 "Longtan brand" super Xinyang Maojian tea won the first place in the national famous tea appraisal with "beautiful shape, green color, high fragrance and sweet taste" and won the national gold medal.
199 1 was awarded the title of "China Tea Culture Famous Tea" at the Hangzhou International Tea Culture Festival in.
1999 won the gold medal of Kunming World Horticultural Exposition.
history
The superior climate and earthy flavor in Xinyang area are the ideal environment for green tea production. The hand-made tea-making technology that has been in the same strain for thousands of years makes Xinyang Maojian unique. In his Tea Classic, Cha Sheng Lu Yu listed Gwangju tea (Xinyang Maojian) as the top grade in tea, and Su Dongpo, a great writer in the Song Dynasty, made the eternal conclusion that "Huainan tea is the first in Xinyang".
Identification method
Produced in Cheyunshan, Xinyang, Henan. Its shape is tight, thin, round, smooth and straight, with silvery green and hidden green, its inner aroma is fresh, its leaf bottom is light green and even, and it is black. Generally, it has one bud and one leaf or one bud and two leaves, but it is curly and its leaves are yellow.
[Edit this paragraph] Eight: Wuyi Rock Tea
brief introduction
Wuyi rock tea is a famous oolong tea variety, which is produced in Wuyishan Mountain, a famous mountain in the southeast of Xiujia in northern Fujian. Tea trees grow in cracks. Wuyi Rock Tea has the fragrance of green tea and the sweetness of black tea, which is the best of oolong tea in China. Wuyi rock tea is a semi-fermented tea with red leaves and edges. Its characteristics are most succinctly summarized by Liang Zhang saw in Qing Dynasty, namely "lively, sweet, clear and fragrant" (see Notes on Returning to the Field). Its strip shape is strong and even, and its color is green, brown and fresh. After brewing, the tea soup is dark orange, clear and gorgeous. The bottom of the leaf is soft and bright, the edge of the leaf is vermilion, and the heart of the leaf is light green with yellow; Both the sweetness of black tea and the fragrance of green tea; Tea is mild but not cold, and it won't be bad after long storage. The fragrance will be clear and the taste will be mellow. Small pots and cups are often used when making drinks. Because of their rich fragrance, the aftertaste still exists after brewing for five or six times. This kind of tea is most suitable for making congou tea, so it is very popular, and its quality is unique. After18th century was introduced to Europe, it was deeply loved by local groups, and once had the reputation of "medicine for all diseases".
Wuyi rock tea is famous at home and abroad, which is inseparable from the excellent natural environment. Wuyi Mountain is located at 27 35'-27 43' north latitude and117 55'-18 01'east longitude. Fiona Fang 120 Li, with an average elevation of more than 650 meters. Surrounded by streams and valleys, it is not connected with the outer mountains, and is composed of 36 peaks, 99 rocks and Jiuqu River, which is self-contained. The rock peaks stand tall, showing extraordinary splendour, and the peaks are continuous, looking eastward, like Ma Benteng, which is a wonder. The clear and clear Jiuqu River lingers in it and turns into Jiuqu 18 Bay. The mountain turns back to the stream, which really looks like "the winding mountain turns, and the peak water holds the flow". And along the banks of the stream, the reflections of the peaks are all in the blue waves, and the mountains and waters complement each other, which is really a fairyland on earth. The predecessor's title "Wuyi Mountain has a wonderful landscape, with thirty-six peaks winding, nine meanders of streams shedding clouds and clear ripples" summarizes the outline of Wuyi Mountain. Famous mountains and scenic spots cultivate the natural aura of rock tea.
Wuyi rock tea area has a mild climate, warm in winter and cool in summer, and the annual average temperature is between18 ~18.5 degrees; Abundant rainfall, the annual rainfall is about 2000 mm. Between the peaks and valleys, there are quiet streams and springs, and the mountains are filled with fog all the year round, with an average annual relative humidity of about 80%. Just as Shen Han's "Xie Wang Shi 'an Hui Wuyi Tea Poetry" says: "The fragrance contains Yunv Mountain's head dew, which moistens the cloud at the mouth of the bead curtain." Most of the tea gardens are in the ravines, surrounded by mountains, with short sunshine and no wind damage. Superior natural conditions give birth to the unique charm of rock tea.
The geology of Wuyishan is Cretaceous Wuyi layer, with Shi Ying Banyan in the lower part and conglomerate, red sandstone, shale, tuff and volcanic conglomerate in the middle. The parent rocks of tea garden soil are mostly composed of volcanic conglomerate, red sandstone and shale. "The Book of Tea" says that "the upper one gives birth to rotten stones, the middle one gives birth to gravel soil, and the lower one gives birth to loess". The soil of Wuyi tea garden is rotten stone or gravel soil. According to Xu Huobo's Textual Research on Tea in Ming Dynasty, "Wuyishan is suitable for tea". Suitable soil creates the excellent endoplasm of rock tea. Clear water and mountains, steep peaks and deep valleys, high mountains and deep springs, rotten gravel soil, foggy and rainy, sunny and cloudy in the morning, and Wuyi Rock Tea enjoys the Hui Ze of nature exclusively. It is dedicated to people with its unique "fragrant flowers and rocks", which makes the same people feel inferior.
Wuyi rock tea can be divided into rock tea and continent tea. Those who are in the mountains are rock tea, which is the top grade; At the foot of the mountain, it is continent tea, followed by continent tea. In terms of varieties, it includes Luxian tea, Dongbin tea, narcissus, Dahongpao, Wuyi exotic species, cinnamon, cockscomb, oolong, etc., and is often named after the origin, ecology, shape or color and flavor characteristics of tea trees.
Among them, "Dahongpao" is the most precious. There are several different opinions about the origin of the name of Dahongpao. First, it is said that in the Ming Dynasty, a juren who went to Beijing to take an examination suddenly fell ill when passing through Wuyishan, and his abdominal pain was unbearable. He happened to meet a monk who took a famous tea bubble from his collection and drank it with him, and the illness stopped. After he won the top prize in the exam, he came to thank the monk and asked about the origin of the tea. When he learned that, he took off the Dahongpao and wrapped it around the tea bushes three times, hence the name "Dahongpao". There is another saying. It is said that every year, officials sent by the imperial court wear Dahongpao and take off their robes and hang them on the trees of tribute tea, so they are called Dahongpao. It is more widely spread that when picking tea, it is necessary to burn incense to worship the sky, and then let the monkeys put on red waistcoats and climb to the cliff above the tea trees to pick tea. Therefore, this kind of monkey picking tea is called "Ma Yi" in Cantonese (Guangdong people call monkeys Ma Yi). It is precisely because of the scarcity and difficulty in picking that this kind of tea is an expensive treasure in the market.
Wuyi Narcissus is another rock tea variety. Because its leaves have a faint scent, it can be made into fragrant and extremely precious tea, so it is called Narcissus, and it is one of the most popular oolong tea varieties in Japan.
Besides, Fenghuang Mountain in the east of Chaozhou is rich in oolong tea called "Phoenix Dan Cong". Because the tea tree is as high as ten feet, it stands out from the crowd, so it is called Dan Cong. When picking, the conditions are very strict, and there is a saying that "five don't pick", that is, the sun rises and the weather is hot, and the buds are not strong in the early days, cloudy days and rainy days. It is characterized by a thick rope, light and straight, thick and fine, soft texture, and a unique fragrance that is elegant and pleasant.
history
Wuyi rock tea has a long history, and according to historical records, it has been used as a gift by the people in the Tang Dynasty. Song and Yuan dynasties have been listed as "tributes". In the Yuan Dynasty, there were also "Bakery Bureau" and "Imperial Tea Garden" in Wuyishan. During the Kangxi period of Qing Dynasty, it began to be exported to Western Europe, North America and Southeast Asia. At that time, Europeans used it as a general term for China tea.
Identification method
Wuyi rock tea is fat, tight and even in shape, with twisted strips, commonly known as "dragonfly head", and frog-like sand grains on the back of leaves; The soup is orange-yellow, the bottom of leaves is even and bright, the edges are vermilion or red spots, the mesophyll in the center is yellow-green, and the veins are light yellow, which is resistant to foaming. Fake tea began to taste light, lack charm, and its color was dark.
[Edit this paragraph] 9: Anxi Tieguanyin
brief introduction
Tieguanyin, a well-known oolong tea variety, is produced in Anxi, Fujian Province. Tieguanyin is the best oolong tea. Its quality features are: the tea strips are curly, fat and round, heavy and even, the color is sand green, and the overall shape is like a dragonfly head, a spiral body and a frog leg. After brewing, the color of the soup is yellow and rich like amber, and it has a natural and fragrant orchid fragrance. It tastes mellow and sweet, and it has a long history of sweetness, commonly known as "rhyme". Tea has a long-lasting pitch, which can be described as "seven bubbles have more fragrance".
The production process of Tieguanyin is very complicated, and the made tea strips are tight and the color is moist, sandy and green. A good Tieguanyin will condense into a layer of frost during the production process because caffeine evaporates with water; After brewing, it has a natural orchid fragrance and a pure taste. Drink with a small tea set, smell the fragrance first, then taste it, and suddenly feel full of fragrance and endless aftertaste. In recent years, Tieguanyin has become more popular in Japan and Southeast Asia after oolong tea was found to have the function of fitness and beauty.
Identification method
Produced in Anxi County, Fujian Province. The leaves are as heavy as iron, beautiful as Guanyin, mostly spiral, sandy green in color, smooth and green-pedicled, with natural orchid fragrance. The soup is clear and golden in color, mellow and sweet in taste, slightly bitter at the entrance, immediately sweet, resistant to brewing, with green and red edges, plump and bright, and each tea has tea branches. The fake tea leaves are long and thin, with thick strings and no green red edges.
[Edit this paragraph] X: Qimen Black Tea
brief introduction
Qimen black tea, referred to as Qihong for short, is a treasure in Kung Fu black tea and a famous black tea variety in the world. Produced in Qimen, Dongzhi, Guichi, Shitai, yi county, and Fuliang in Jiangxi. The natural quality of tea is the best in the areas of Likou, Shanli and Pingli in Qimen.
Among the black tea varieties all over the world, Qihong is unique and enduring for a hundred years. It is famous for its high fragrance and beautiful appearance. In 1915, it won the gold medal at Panama International Expo. Since it was founded for more than 100 years, it has maintained excellent quality and style, and is well-known at home and abroad.
Qihong producing area, with superior natural conditions, many mountain trees, warm and humid, deep soil layer, abundant rainfall and many clouds, is very suitable for the growth of tea trees. In addition, the main variety of local tea trees, Castanopsis eyrei, is rich in contents and high in enzyme activity, which is very suitable for the manufacture of Kung Fu black tea.
The harvesting technology of Qihong is fine. The bud leaves with one bud, two leaves and three leaves are picked as raw materials. After withering, twisting and fermentation, the bud leaves turn from green to copper red, and the aroma is thorough, and then they are baked to dryness with slow fire. After the black tea is made, it must be refined, and the refining process is complicated and time-consuming. It is made by screening, shaking, screening, closing the door, screening, cutting, winnowing, picking, tempering, cooling, blending and packing.
High-grade Qihong is delicate and delicate in appearance, with moist color. After brewing, the tea soup is red and thick, with fresh and fragrant fragrance, lasting fragrance, obvious sweetness and sometimes rose fragrance. This unique fragrance of Qihong is called "Qimenxiang" by many foreign consumers. Qihong is called "high-grade black tea" in the international market, especially in London, England. Whenever Qihong new tea comes on the market, everyone bids for it. They think that "the fragrance of spring is found in the tea fragrance in China".
Qi black tea is most suitable for clear drinking, but it is also suitable for blending with milk and sugar. Qihong is famous for its high fragrance, which has a unique fresh and lasting fragrance. It is called sugar fragrance or apple fragrance by tea teachers at home and abroad, and contains orchid fragrance, which is lofty and long and unique, and is called "Qimenxiang" in the international market. The British love Qihong best, and the whole country takes it as a treat to taste Qihong. The royal aristocrats also used Qi Hong as a fashionable drink, and celebrated the queen's birthday with tea, praising tea as "the best in the group".
history
Qimen area has been rich in green tea for a long time in history, and there are a large number of people engaged in tea industry. In the third year of Tang Xiantong (862), Sima Tu's "Records of the Newly-built Changjiang River in Qimen County" said that there are seven or eight people engaged in tea industry in Qimen area. ..... Qi Zhiming, yellow and fragrant ". Qimen did not produce black tea before Guangxu in Qing Dynasty. According to legend, in the first year of Guangxu (1875), a yi county man named Yu Ganchen returned from Fujian to do business. Because he envied the popularity of Fujian black tea (Minhong), he wanted to try to produce black tea on the spot, so he set up a black tea village in Yaodu Street, Zhide County (now dongzhi county) and succeeded in imitating the Minhong method. The following year, we went to Likou and Shanli in Qimen County to set up tea houses, and the system of Qihong was successful. At the same time, at that time, Hu Yuanlong, a native of Qimen, carried out the "green to red" in Guixi, the south township of Qimen, and set up a "Rishun Tea Factory" to produce black tea on a trial basis. Since then, "Qihong" has continuously expanded its production and formed an important black tea producing area in China.
Identification method
The tea color of Qimen black tea is brownish red, and the fake tea generally contains artificial pigment, which tastes bitter and weak, and the leaves are irregularly shaped.
[Edit this paragraph] Other famous teas
China is the hometown of tea, and there are many kinds of tea. The following kinds of tea are also very famous, and often appear in the unofficial version of "Top Ten Famous Tea".
[Edit this paragraph] Yunnan Pu 'er tea
Pu 'er tea, also known as Dianqing tea, was originally distributed in Pu 'er, Yunnan, hence its name, with a history of 1700 years.
Pu 'er tea is the general name of loose tea and pressed tea that meet the local standards of Pu 'er tea in Yunnan province, which is made of sun-dried coarse tea with big leaves in Yunnan province under the jurisdiction of ancient Pu 'er government and fermented (including natural fermentation and artificial post-fermentation).
The producing areas of Pu 'er tea, including Simao City, Xishuangbanna Prefecture and parts of Lincang, have a warm climate, abundant rainfall, high humidity, deep soil layers and rich organic matter. Tea raw materials are collected from Yunnan's unique big-leaf tea tree. Its leaves are12-24 cm long and leathery, which is thicker and tougher than other tea tree varieties. Bud leaves are extremely fat and dense, with excellent quality. The picking period begins in March, and it can be continuously harvested to 1 1 month. In terms of production habits, it is divided into three stages: spring, summer and autumn tea. The standard for picking tea is two or three leaves. The production method is the method of making sub-fermented green tea, which includes eight procedures: enzyme deactivation, primary kneading, primary heap fermentation, secondary kneading, secondary heap fermentation, primary drying, secondary kneading and drying.
After Pu 'er raw tea is made, it needs a long curing process. Traditionally, the ripening of Pu 'er tea is a natural process, which is also the reason why Pu 'er tea is "more fragrant with age". 1973, Menghai Tea Factory in Yunnan Province successfully trial-produced artificially fermented Pu 'er cooked tea. Since then, the artificial fermentation technology of Pu 'er tea and relevant local industry standards have been produced accordingly, and Pu 'er tea in the modern sense has also been produced.
In ancient times, Pu 'er tea was used as medicine. Its quality characteristics are: high, sharp and lasting aroma, unique fragrance with the characteristics of Yunnan Daye tea, strong and irritating taste; Soaking-resistant, it still retains fragrance after five or six times of brewing. The soup is orange and thick, with strong buds and thick leaves. The leaves are red and reddish between yellow and green, and the strips are thick and strong, with dense white hairs.
Pu 'er tea can be divided into loose tea and compact tea in appearance. Distribution port, Australia and Japan. Malaysia, Singapore, the United States, France and more than a dozen countries.
Beilu Yinzhen: produced in Fuding, Fujian Province, the tea tree variety is Fuding Dabai Tea (also known as Fuding Baihao). Beautiful appearance, strong bud head, thick hair, luster, clear soup color, apricot yellow, light aroma and mellow taste. Fuding Dabai Tea originated from Tailao Mountain in Fuding. Tailao Mountain has a long history of tea production. Some people analyzed that "there is a white tea mountain in the east of Yongjia County" in Lu's Tea Classic refers to Tailao Mountain in Fuding. In Min Xiao Ji, written by Zhou Lianggong in Qing Dynasty, it was mentioned that there was a famous tea called "green snow bud" in Tailao Mountain in Fuding in ancient times, which was called "white hair now". In this way, Fuding Dabai tea varieties and Baihao silver needles made from its buds have a long history.
Nanlu Yinzhen: produced in Zhenghe, Fujian, and the tea tree variety is Zhenghe Dabai Tea. The shape is thick, the bud is long, the hair is slightly thin, and the luster is not as good as that of the silver needle in Beilu, but the aroma is fresh and the taste is strong. Zhenghe Dabai Tea originated from the hill of Lun Gao, Tieshan, Zhenghe County, and was bred in the early 19th century. With the development of politics and the use of white tea, white needles came into being. According to reports, in 1910, there were dozens of tea shops operating silver needles in Chengguan, Zhenghe County, which sold well in Europe and America, and each load of silver needles was worth 320 yuan. At that time, every household made silver needles in Tieshan, Daoxiang, Dongfeng and Lintun, the producing areas of Zhenghe Dabai tea. There is a popular saying in the local area that "the daughter does not admire the rich family, but only asks about tea and silver needles."
[Edit this paragraph] Frozen top oolong
Frozen top oolong tea is known as the saint of Taiwan tea. Lugu Township, Nantou County, Taiwan Province Province is its main producing area. Its fresh leaves are collected from the tea tree of Qingxin Oolong variety planted in Frozen Top Mountain. Frozen top mountain is very high above sea level. Because of the rainy mountains and slippery roads, tea farmers have to jump on their toes (frozen toes) to get to the top of the mountain, so it is also called frozen top. The tea produced by it belongs to oolong tea, so it is named "frozen top oolong". However, the fermentation degree of frozen top oolong tea is very light, about 20%-25%, which belongs to mild semi-fermented tea. The production method is similar to that of packaged tea and should belong to packaged tea.
Wenshan Baozhong and Frozen Top Oolong are sister teas. Frozen top tea has excellent quality and is in the leading position in Taiwan tea market. The selected products on it are dark green and oily in appearance, with frog-skin-like gray spots. The ropes are tight, even and bent into balls. Dry tea has a strong fragrance of flowers; After brewing, the color of the soup is golden, bright and amber, and the soup tastes mellow and sweet, with ripe fruit or strong floral fragrance, mellow and sweet taste, full of sweet throat rhyme and obvious roasting charm. There is a red edge at the bottom of the leaf, and the middle of the leaf is light green, which is called "green leaf red edge" or "green pedicle, green belly and red edge".