Chuanhong series is good.

Sichuan is the land of abundance and the hometown of tea. There are many teahouses in the streets and alleys of Chengdu. Old Chengdu people can soak in the teahouse all day, drink tea, chat and play mahjong, which is very comfortable.

Although Sichuan tea has a long history, the history of making Sichuan red is not long, and it can only be regarded as a rising star in the whole black tea family. Around 1950s, Yibin, Sichuan Province began to make Yibin black tea according to the black tea technology, which became Chuanhong.

Chuanhong, however, is one of the representative works of China Kung Fu black tea with distinctive features. Sichuan tea tree has excellent raw materials, plump and compact appearance, exposed golden hair, fresh aroma, dark color, thick red soup and mellow and refreshing taste, which is deeply loved by consumers.

3/F, Shawan Road International Convention and Exhibition Center, jinniu district 2. Teahouses with Sichuan characteristics.

Shunxing Old Teahouse, Shengtiandi Teahouse, Renmin Middle Road No.3 Section 16 Renhe Garden 1 Louliyang Teahouse, Zijing Teahouse No.86 Zijing West Road, Tangsheng Teahouse, Shuyuan West Road No.2-3, Ke Hua Road 15 1 No.9, Old Movie Teahouse No.9 and Yongling Road No.9.

Just a business teahouse.

Shunlao Tea House, Shengtiandi Tea House, 3rd Section of Renmin Middle Road/No.6 Renheyuan 1 Louliyang Tea House, No.86 Jinhe Tea House on Zijing West Road, No.2-3 Tangsheng Tea House on Shuyuan West Street, No.5 Weimin Tea House on Ke Hua North Road1Kloc-0/.

3. Sichuan specialty tea

Tea White Road is a brand of tea in Chengdu, Sichuan. Chabaidao, a tea brand from Chengdu, was founded in 2009, with more than 4,000 stores nationwide, and the brand has covered more than 0/00 cities nationwide. The image design of milk tea incorporates panda elements, which enriches the elements of Chinese style. In addition, in the production process, alpine tea will be selected and made by traditional technology to enhance the taste of the product.

4. Sichuan specialty refreshments

Dandan Noodles Dandan Noodles is a famous snack in Chengdu. Noodles are made by rolling flour, cooking and scooping fried pork powder. The finished noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely spread in Sichuan and is often used as a banquet snack. Ingredients: 500g of round noodles, 50g of Chili oil, 50g of soy sauce and 50g of onion, 35g of sesame sauce, 2.5g of monosodium glutamate, 20g of Sichuan cuisine100g, 20g of lard and 20g of sesame oil. Cooking method: wash Sichuan cuisine slightly, cut it into thin slices with onion, and put it in five bowls, and then put other seasonings in each bowl for later use; Boil the water in the pot, cook the noodles in the pot and serve them in bowls. The most famous is Chen Baobao S Dandan Noodles, which was founded by a vendor named Chen Baobao in Zigong in 184 1. It was originally named after carrying the burden and selling it along the street. In Dandan Noodles, Chengdu, two compartments were separated by a copper pot, one for cooking noodles and the other for stewing chicken or hooves. Now most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to store management, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu. Erspicy and sour bean curd is a famous local snacks in Chengdu, Leshan and other places in Sichuan. In the past, tofu pudding was mostly operated in the form of shared rent, which was popular in both urban and rural areas. This is a folk snack with a long history. To make tofu pudding, you should choose first-class soybeans, soak them in well water or river water, then grind them into slurry, filter bean dregs, boil them and pour them into wooden barrels for later use; Take the glazed green sand jar, mix it with red bean starch and gypsum water, pour it into boiled soybean milk, and let it stand and coagulate into tofu. Hot and sour tofu is a variety of tofu. It is made by mixing soy sauce, vinegar, Chili powder and monosodium glutamate into a sauce, adding hot tofu in advance, and sprinkling bean sprouts, crisp soybeans, radishes and chopped green onion. Hot and sour tofu pudding tastes sour and salty, tender and smooth, with crisp ingredients, strong and boiling flavor and unique flavor. Sanlong hand-written wonton is another name for wonton in Sichuan. The handwritten name is probably because the two ends of the dough should be copied together when wrapping. Dragon's hand is thin, tender, smooth and delicious, and the soup is thick and white. It is the best snack in Rongcheng. The copywriter whose surname is Long is not the boss's surname, but the original three guys negotiated to open a copywriter shop in Houhua Tea Garden, which was named after Houhua, which also means Longteng Hu Yue and prosperous business. Ingredients: 500g refined powder, 500g pork leg, appropriate amount of broth, pepper powder, monosodium glutamate, ginger, sesame oil, Sichuan salt, chicken oil and 2 eggs. Methods: 1. Put the flour on the chopping board to be concave, add a little salt, knock in an egg, add water, mix well and knead into dough. Roll it into a sheet as thin as paper with a rolling pin, and cut it into 1 10 pieces of handmade leather with four fingers square for use. 2. Beat the pork with the ratio of fat to thin to seven with the back of a knife, chop it into a fine paste, add Sichuan salt, ginger juice, an egg, pepper powder and monosodium glutamate, mix well, add a proper amount of water, stir it into a dry paste, add sesame oil, and mix well into stuffing for later use. 3. Put the stuffing pericardium into the skin, fold it into a triangle, and then fold the left and right corners to the middle for bonding to form a water chestnut-shaped handmade blank. 4. Put Sichuan salt, pepper, monosodium glutamate, chicken oil and original soup into a bowl and scoop them up in the cooked wonton soup. The dragon hand copy method is simple and the materials are common. You can try it yourself. Cold noodles with shredded chicken is a traditional snack in Sichuan with a long history and great influence in Sichuan Province. In recent years, it has spread all over the country, especially in the vast areas in the north. How to make cold shredded chicken noodles: the noodles made by the machine are cooked in boiling water. When cooking, don't be too soft. Take it out while it's hot and put it on the chopping board. Sprinkle a little cooked vegetable oil, shake it, and cool it quickly until it doesn't stick to the other side. When it cools down, it becomes a cold.

5. Tea art with Sichuan characteristics

In, there was no exact written record of the long-flowing pot that first appeared in China, but there were some legends: Speaking of Adou, the late master who originated in the Three Kingdoms period, he was worried and afraid of evil plans, and used the opportunity of offering wine to assassinate him. Zhuge Liang, who is resourceful, specially designed a bronze hip flask with a long mouth and a curved mouth, just in case of accidents. Another theory is also related to Bashu area. Legend has it that the trackers on the Chuanjiang River in Chongqing have the habit of drinking on the boat for fun because of their heavy work. Trackers are familiar with each other, generous and harmonious. When they drink, they often invite the followers of neighboring ships to drink together. Because each boat has to guard its own boat, there is always a certain distance between the boats, so the trackers use bamboo tubes with bamboo knots to transport wine pulp, and then improve them to imitate the shape of ancient dragon boats, make a bronze pot, and use a long dragon tail as the spout. Once again, when Emperor Xuanyuan asked about Qingcheng Mountain, he left a tea ceremony with a long mouth and a copper pot. In the Eastern Han Dynasty, Zhang Ling founded a Taoist school in Qingcheng Mountain, leaving behind the Dragon Pot Tea Art, forming the embryonic form of Qingcheng Tea Art. Daizuihu Tea Art is the full name of Sichuan Changzuihu Kung Fu Tea Blending Art, so it is called Sichuan Tea Art for short. Sichuan tea art is well documented, which originated in eastern Sichuan in the Tang and Song Dynasties. In the Tang and Song Dynasties, there was a vivid tea painting in which four tea vendors were fighting for tea in the shade of a tree. Everyone is equipped with tea stoves, teapots, tea bowls, teacups and other tea drinking utensils. They are light and round, and can be used for tea-making competitions anytime and anywhere. Their equipment is no worse than the main leisure golf equipment of modern winners. The first one enjoyed himself with a teacup and a teacup, while the second one held a teacup and a copper pot with a long mouth. Pour the tea from the pot into the cup, while the other two stood by and watched. Tea drinkers take home-made tea to the competition. This is the high-end leisure lifestyle that prevailed in the prosperous period of the late Tang Dynasty and hundreds of years in the Song Dynasty. Fighting tea-the pre-event of fighting tea is comparable to the modern golf game. The pot mentioned in the picture is the Sichuan long-billed copper pot that makes the tea industry in China stunned now! Later, in the Qing Dynasty, the teahouse industry flourished rapidly, and teahouses along the Tuojiang River and the Yangtze River gradually appeared long-billed pots, which made it convenient to add tea to guests in crowded teahouses. In the late Qing Dynasty, long-flowing pots were popular in most parts of the country, and long-mouthed pots became a major landscape of China teahouses. In modern times, the long-flowing pot disappeared from most teahouses and concentrated in the old teahouses in Sichuan. Due to the revival of modern tea ceremony art, the traditional tea-walking skills have been sorted out, and the Changliuhu tea ceremony has regained its luster and become the representative of Sichuan tea ceremony, forming different schools and styles. At present, the more active schools in Changliu Lake are Emei School in Sichuan and Longxing Eighth Division School in Mengding Mountain. Qingcheng School tea art is especially good at asking sixteen styles and Qingcheng Riyue22nd style. ; Xuanmen Taiji tea art has its own system, and tea art has caught up with Zhang Ling S Dragon Pot tea art. Its routines are world-famous, such as snow covering the top, purple gas coming from the east, white cranes going to Qingcheng and harmony between man and nature. It is known as one of the four major tea schools in China. At that time, after the war, the wind of fighting tea gradually subsided, and it rose again in eastern Sichuan in the late Qing Dynasty and early Republic of China. Before and after the bondage, a long-billed pot appeared in eastern Sichuan. At that time, it only appeared as a superstitious tea set mixed with water. It was not until the 1990s that Sichuan Tea Culture Association excavated and gathered many competitions of folk tea teachers at that time, which was able to develop. It lost its further promotion from the end of 1990s, that is, the original tea blending technology gradually formed the present art of tea blending.

Yixing purple sand tea set, the first in pottery, rose as early as the early years of the Northern Song Dynasty and became an outstanding tea set with unique characteristics, which was extremely popular in the Ming Dynasty. Different from ordinary pottery, the teapot is not glazed inside and outside, and is made of local purple mud, red mud and Tuanshan mud. Because of high firing temperature, compact sintering, fine tire quality, no leakage and no pores, it can absorb tea juice and accumulate tea fragrance after long-term use. And the heat transfer is not fast, so it will not be hot; If you drink tea in hot weather, it is not easy to be sour; Even if the heat and cold change dramatically, it will not break; If necessary, you can even simmer it directly on the stove.

2. China tea set

Pottery is the earliest tea set in China. After the invention of porcelain, ceramic tea sets were gradually replaced by porcelain tea sets.

3. White porcelain tea set

White porcelain is the most famous porcelain in Jingdezhen, and other tea sets such as Liling in Hunan, Tangshan in Hebei and Qimen in Anhui also have their own characteristics. It has the characteristics of compact and transparent body, high firing degree of glaze and pottery, no water absorption, long sound and rhyme. Because of its white color, it can reflect the color of tea soup, moderate heat transfer and insulation performance, bright color and different shapes, and it can be called a treasure in tea drinking utensils.

4. China tea set

Porcelain tea sets began to develop in the Jin Dynasty. At that time, celadon was mainly produced in Zhejiang, and the most popular teapot with a mouth was called Touliuzi. Zhejiang Longquan Ge Kiln, one of the five famous kilns in the Song Dynasty, reached its peak, producing all kinds of celadon, including teapots, tea bowls, teacups and tea trays. On both sides of the Oujiang River, there are unprecedented occasions, countless kilns, fireworks facing each other and transport ships shuttling back and forth.

5. Black porcelain tea set

It began in the late Tang Dynasty, flourished in the Song Dynasty, continued in the Yuan Dynasty and declined in the Ming and Qing Dynasties. This is because since the Song Dynasty, the method of drinking tea has gradually changed from the method of frying tea in the Tang Dynasty to the method of ordering tea, and the popular fighting tea in the Song Dynasty created conditions for the rise of black porcelain tea sets. Fujian kiln, Jiangxi Jizhou kiln, Shanxi Yuci kiln, etc. They all produce a large number of black porcelain tea sets and become the main producing areas of black porcelain tea sets. Among the kilns of black porcelain tea sets, Yao Jian's building lamp is the most commendable.

6. Painted porcelain tea set

As the name implies, the colored porcelain tea set is a tea set made of colored porcelain, and there are various colored porcelain techniques. Therefore, there are many kinds of colored porcelain tea sets, including underglaze color, underglaze color, blue-and-white color, new color, pastel color and enamel color, among which blue-and-white porcelain tea sets are the most eye-catching. Blue-and-white porcelain tea set, in fact, refers to an apparatus which uses cobalt oxide as colorant, directly draws patterns and ornamentation on the porcelain body, then coats it with a layer of transparent glaze, and then reduces it and fires it in a high-temperature kiln of about 1300.

7. Linglong porcelain tea set

Linglong porcelain was carved on the porcelain blank and was popular in the Ming Dynasty. After the vessel is formed, the hollow pattern is carved on the blank, and then the transparent pattern is filled with glaze, and many regular and delicate eyes are carved. Then glazed and fired. After firing, you can clearly see the pattern of engraving. It has the characteristics of exquisiteness, exquisiteness and exquisiteness, and is very beautiful. It's called glass-bonded porcelain.

8. lacquerware tea set

Lacquer tea set originated in Qing Dynasty, mainly produced in Fuzhou, Fujian. The lacquerware tea set produced in Fuzhou is colorful, including precious sand flash, golden agate, glazed gold wire, antique porcelain, carved filling, high carving and inlaid silver. Especially after the creation of new techniques such as red sands and dark flowers, it is more beautiful and attractive.

9. Glass tea set

Glass, called flowing glass or glazed glass by the ancients, is actually a colored and translucent mineral. Tea sets made of this material can give people a bright and radiant feeling. Although our country, the United States, started its glass-making technology earlier, it was not until the Tang Dynasty that China began to burn glass tea sets with the increase of cultural exchanges between China and foreign countries and the continuous introduction of western glassware. The glazed tea set began.

Metal utensils refer to utensils made of metal materials such as gold, silver, copper, iron and tin. It is one of the oldest household appliances in China. Bronzes were widely used as early as18th century BC to 1500 BC before Qin Shihuang unified China in 22/kloc-0. However, since the Ming Dynasty, with the innovation of tea, the change of tea drinking methods and the rise of ceramic tea sets, metal tea sets, including silverware, gradually disappeared. Especially tea sets made of tin, iron, lead and other metals. Teapots used to boil water and make tea are thought to make the taste of tea shapeless, so few people use them.

1. Enamel tea set

Enamel tea set is famous for its durability, novel design, portability and corrosion resistance. Originated in ancient Egypt and later introduced to Europe. During the Jingtai period of the Ming Dynasty, China created a cloisonne tea set, an enamel mosaic handicraft. Among many enamel tea sets, white, delicate and bright imitation porcelain teacups are comparable to porcelain; Reticulated teacups are decorated with reticulated or colored reticulated patterns, with distinct layers and strong artistic sense. Lightweight and unique drum-shaped teacups and butterfly-shaped teacups; Thermal insulation teacups are both thermal insulation and easy to carry. Colored glazed teacups and teacups that can hold teapots are welcomed by many tea people.

12. Bamboo tea set

Before Sui and Tang Dynasties, drinking tea was gradually popularized in China, but it was widespread. At that time, tea drinking utensils, except ceramics, were mostly made of bamboo and wood. This kind of tea set has wide sources, convenient manufacture, no pollution to tea and no harm to human body. But the disadvantage is whether it can be used for a long time, whether it can be preserved for a long time and lose the value of cultural relics. In the Qing Dynasty, a kind of bamboo tea set appeared in Sichuan, which was not only a handicraft, but also of practical value. The main varieties are teacups, saucers, saucers, teapots and saucers. It's all made in sets. The bamboo tea set consists of an inner tube and an outer sleeve. Most of the inner pipes are ceramic tea drinking utensils, and the outer coats are made of selected bamboo, which is not only harmonious in color and elegant in appearance, but also can protect the inner pipes and reduce damage. At the same time, it is not easy to burn your hands after making tea, and it is of artistic appreciation value. So most people buy bamboo tea sets, not for use, but for display and collection.

6. Names of teahouses with Sichuan characteristics

Emeishan tea, broadly speaking, refers to tea whose raw materials are produced in Emeishan and surrounding counties and towns. There are all kinds of green tea, black tea and scented tea, but green tea accounts for the vast majority. Its remarkable characteristics are flat and straight, green and oily, long fragrance, fresh and sweet. China is the hometown of tea, and it is also one of the origins and cradles of tea. Emei Mountain is located in the southwest of Chengdu Plain, with a long history of tea culture. Shan Li, a scholar in the Tang Dynasty, recorded in his book "Notes on Selected Works of Zhaoming" that there are many herbs in Eshan, and the tea is particularly good, which is different from the world. Nowadays, tea is produced behind Heishui Temple. It tastes good, but it's green for two years. T know why the earth and gas are ringing, so why should we change each other? ;

7. Tea sets with Sichuan characteristics

Sichuan tea includes: Mengding Gan Lu, Emei Zhuyeqing, Qingcheng Xueya, Muruoxiangming, Wen Jun Green Tea, Bashan Queshe, Longdu Xiangming, Yingjingkang Brick, Kuangshan Emerald and Longhucui. Among them, Mengding Gan Lu was produced in Mengshan, Sichuan, and began in the Western Han Dynasty. It was named after Liu Xun, Emperor Gaozu of Han Dynasty, and has a history of 1000 years.

In the early Tang Dynasty, it became a tribute, and it has flourished to this day. Refers to the leaves and buds of tea trees, alias tea, Ji (Jim:) and Ming (Chum:n). Refers to the leaves of evergreen shrub tea tree, which can be used to make tea and drinks brewed with these leaves. Later, it was extended to all herbal teas brewed with plant flowers, leaves, seeds and roots, such as chrysanthemum tea. ; Herbal tea is brewed with various medicinal materials and is also called Leiya in China literature.

Some countries also use tea made from leaves of other plants, such as fruits and herbs, such as fruit tea.

Tartary buckwheat tea is very fragrant, and the fragrance comes from stone powder. The more core content, the better the taste. Simple processing of raw wheat grains, such as steaming and frying. There are also inferior expansion processing methods. The high-end one is superfine. Ultrafine grinding is W.

In 2010/2010, the common famous teas in Sichuan are Mengding tea, Emei Zhuyeqing tea, Emei tea, Mingshan Mengding Gan Lu tea, Qingchengshan Kuding tea, Pingshan tea, Qingshan green water, Xianzhi bamboo tip, Longdu fragrant tea, Huaqiu Yuzhu, Xufulong bud, Bashan Queshe tea, Pingshan tea.

Sichuan top ten famous tea producing areas:

Mengding Gan Lu, produced in Mengshan, Sichuan.

Wen Jun green tea is produced in Qionglai, Sichuan.

Qingcheng Snow Bud is produced in Qingcheng Mountain area.

Emei bamboo leaf green, produced in Emei Mountain.

Chuangongfu, produced in Yibin, Sichuan.

Jujube white sword, produced in Yibin.

Yili, produced in Emei Mountain.

Longdu fragrant tea is produced in Rongxian County, Zigong City.

Xu Fulong bud, produced in Yibin, Sichuan.

Bashan sparrow tongue, produced in Wanyuan, Sichuan.

the top ten tea of china

Longjing, Jiangsu Biluochun, Anhui Mao Feng, Fujian Yinzhen, Xinyang Maojian, Anhui Qimenhong, Anhui Guapian, Duyun Maojian, Wuyi Rock Tea and Fujian Tieguanyin are listed as the top ten famous teas in China.

8. What is the characteristic tea in Sichuan?

Sichuan tea culture is an important part of ancient Bashu culture. It is famous for its long history of planting and drinking tea, profound cultural heritage and rich tea varieties and resources, and is known as the cradle of China tea and tea culture. Therefore, the history of tea culture in China has been formed for more than 4,000 years, because tea has a natural and attractive special color, fragrance, taste, shape and its unique function on human body.

Bashu has a culture since ancient times. This is the birthplace of literary leaders of Bashu in China: Sima Xiangru, a poet in the Western Han Dynasty, Yang Xiong, a Confucian scholar in the Han Dynasty, Wang Bao, a famous poet in Bashu and Han Dynasty, and Wu Lizhen, a tea ancestor. There are many famous people in Sichuan: Li Bai, Du Fu, Bai Juyi, Su Shi, Huang Tingjian, Lu You, how. They all left many excellent poems and poems about tea in Sichuan. The cultural relics of tea sets and tea events unearthed in Sichuan gave birth to the splendid history and culture of Bashu. For example, Gaiwancha was invented by the daughter of Cui Ning, our diplomatic envoy to Xichuan, in central Tang Dezong. ; Literati spread to Bashu since ancient times, and the elegant and splendid history of Bashu culture is the main line of its Sichuan tea culture.