China's top ten famous teas were selected by 1959 National Top Ten Famous Tea Appraisal Club, including West Lake Longjing, Dongting Biluochun, Huangshan Mao Feng, Lushan Yunwu Tea, Luan Guapian, Junshan Yinzhen, Xinyang Maojian Tea, Wuyi Rock Tea, Anxi Tieguanyin Tea and Qimen Black Tea. In addition, the series of famous teas that have appeared in the unofficial "Top Ten Famous Teas" include Hunan Menger Tea, Yunnan Pu 'er Tea, North Road Yinzhen, South Road Yinzhen, Frozen Top Oolong Tea, Suzhou Jasmine Tea, Sichuan Emei Mountain Zhuyeqing Tea, mengding ganlu, Taiping Monkey Kui, Tunxi Green Tea, Yuhua Tea, Dianhong Tea, and Gold Award Huiming Tea. Characteristics of Famous Tea China tea has a long history, and all kinds of tea varieties, colorful, compete with each other, just like a hundred gardens in spring, making Wan Li mountains and rivers particularly enchanting. China's famous tea is a treasure among the numerous varieties of tea. At the same time, China famous tea enjoys a high reputation in the world. Famous tea can be divided into traditional tea and historical tea. Although people's concept of famous tea is still not very unified, but considering all aspects, famous tea must have the following basic characteristics: First, the key to the famous tea is its unique style, which is mainly manifested in four aspects: color, fragrance, taste and shape of tea. The West Lake Longjing Tea in Hangzhou is famous for its "green color, rich fragrance, mellow taste and beautiful shape", and some famous teas are often famous for their one or two characteristics. Famous Tea Ranking: Liberation Daily 1999 1 month 16 published: Dongting Biluochun, West Lake Longjing, Anhui Qimenhong, Lu 'an Guapian, Tunxi Green Tea, Taiping Monkey Kui, Xiping Oolong Tea, Yunnan Pu 'er Tea and Gaoshan Yunwu Tea are the top ten famous teas in China. Associated Press and New York Daily announced on March 26th, 20001year that Longjing in West Lake, Mao Feng in Huangshan, Biluochun in Dongting, mengding ganlu, Maojian in Xinyang, Maojian in Duyun, Lushan Cloud, Guapian in Lu 'an, Tieguanyin in Anxi and Jasmine in Yinhao are the top ten famous teas in China. Hong Kong Wen Wei Po published in 2002 1 month 18 that Longjing in West Lake, Biluochun in Dongting, Mao Feng in Huangshan, Yinshan in Junshan, Maojian in Xinyang, Qimenhong in Anhui, Guapian in Lu 'an, Maojian in Duyun, Rock Tea in Wuyi and Tieguanyin in Anxi are the top ten famous teas in China. 1. West Lake Longjing West Lake Longjing ranks first among famous teas in China. Produced in the mountains around the West Lake in Hangzhou, Zhejiang Province. Hangzhou is famous not only for its beautiful West Lake, but also for its Longjing tea. Tea has been produced in the mountains of the West Lake for thousands of years, and it was famous in the Tang Dynasty. However, it took nearly a hundred years to form flat Longjing tea. According to legend, when Emperor Qianlong visited Hangzhou, he wrote a poem in Tianzhu, Longjing tea area, entitled "Watching Tea Picking and Making Songs". West Lake Longjing tea ranks first with "lion (peak), dragon (well), cloud (habitat), tiger (running) and plum (home dock)", and West Lake Longjing tea ranks first. Longjing tea is straight and sharp in shape, flat and handsome, smooth and even, and yellow in color. After brewing, the aroma is lofty and lasting, fragrant and fragrant; The soup is apricot green, clear and bright, the leaves are light green at the bottom, and the buds are upright and lifelike. Drinking tea soup is refreshing, fragrant between the teeth, and endless aftertaste. Longjing tea area is distributed on the Xiushan mountains near the West Lake. It is surrounded by lakes and mountains, with mild climate, misty all the year round, abundant rainfall, loose soil structure and fertile quality. Tea trees are deeply rooted and green all the year round. From weeping willows to budding, tea buds keep sprouting until the forest is fully dyed. Tea buds collected before Qingming are called tea before Ming Dynasty. It takes 70,000 to 80,000 buds to fry a catty of tea before tomorrow, which is the best of Longjing tea. The appearance and quality of Longjing tea are closely related to its processing techniques. In the past, Longjing tea was fried with seven-star wood stoves, and the palm fire was very particular, which was known as "seven-point stove fire, three-point frying". At present, the electric cooker is generally used, which is not only clean and hygienic, but also easy to control the temperature of the pot and ensure the quality of tea. When frying, it is divided into two processes: "green pot" and "stewed disaster". The frying techniques are very complicated, generally including ten techniques, such as shaking, taking, throwing, standing, stretching, buckling, grasping, pressing, grinding and squeezing. When frying, according to the quality of fresh leaves and the molding degree of tea blanks in the pot, the techniques are changed from time to time and fried according to the situation. Identification method The sensory quality of West Lake Longjing tea is mainly evaluated by "dry appearance and wet internal quality", specifically from appearance, aroma, taste, soup color and leaf bottom. Appearance characteristics: dry look at the appearance of tea to identify the weight of tea body and bones and the advantages and disadvantages of processing, including tenderness, crushing, color, cleanliness and so on. Generally, West Lake Longjing tea is flat, smooth, sharp, uniform and tidy, and its color is green and fresh. On the contrary, the appearance is loose and rough, the body and bones are lightly floating, the tendons are exposed, and the color is yellow, indicating that the quality is low. Aroma characteristics: Aroma is the smell that tea leaves volatilize with water vapor after brewing, which is composed of a variety of aromatic substances. High-grade West Lake Longjing tea has fresh and pure tender fragrance, and the aroma is mellow and lasting. Taste characteristics: the taste of West Lake Longjing tea is fresh, mellow and refreshing. Taste is often closely related to aroma. Tea with good aroma usually tastes fresh and refreshing, while tea with poor aroma usually has bitter taste or rough green feeling. Characteristics of soup color: soup color is the color of various pigments in tea dissolved in boiling water, mainly depending on chromaticity, brightness and turbidity. The soup color of West Lake Longjing tea is clear and bright, followed by dark yellow. Characteristics of leaf bottom: The leaf bottom is the tea residue left after brewing. It is mainly measured by the ratio of bud to tender leaf content and the tenderness of leaf quality. The good leaf bottom of West Lake Longjing tea requires that the bud leaves are tender, uniform, neat, light green and bright. The poor leaf base is dim, thick and old, and thin. When purchasing West Lake Longjing tea, you should first identify your senses according to your own needs, such as use, economic strength and preferences, and then go through the following procedures. Touch: judge the dryness of tea. Choose a piece of dry tea at will, put it between your thumb and forefinger and twist it hard. If it becomes powder, the dryness is enough. If it is a small particle, the dryness is insufficient, or the tea has absorbed moisture. Tea with insufficient dryness is difficult to store, and its aroma is not high. Second, see if the dry tea meets the basic characteristics of Longjing tea, including appearance, color and uniformity. Three sniffs: smell the level and type of dry tea aroma, and distinguish whether there are bad smells such as smoke, coke, acid, rancidity and mold and various mixed bad smells. Four tastes: when the water content, shape, color and aroma of dry tea meet the requirements, open the soup to taste. Generally, 3 grams of Longjing tea is put in a cup and bowl, and it is washed with boiling water 150 ml. After 5 minutes, smell the aroma first, then look at the color of the soup, savor the taste, and then comment on the bottom of the leaves. This link is more important. Dongting Biluochun is one of the famous green teas in China. Dongting Biluochun Tea is produced in Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province. Taihu Lake is vast, with clear water and vast smoke waves. Dongting Mountain is located on the shore of Taihu Lake. Dongshan Mountain is a peninsula like a giant boat reaching into Taihu Lake. Xishan Mountain is an island standing in the lake several kilometers apart. The climate of Xishan Mountain is mild, warm in winter and cool in summer, with fresh air and misty clouds. It is a unique environment for the growth of tea trees, and with fine picking and exquisite workmanship, it has formed unique quality characteristics. Biluochun tea strips are slender, curled into snails, covered with fuzz and green in color. After brewing, the taste is fresh and fluid, fragrant and fragrant, the soup is clear and the leaves are even and tender. Especially for the senior Biluochun, you can flush the water first and then put the tea, and the tea still sinks slowly, spreading its leaves and fragrant, which is the strong performance of the tea buds and is incomparable to other teas. Therefore, there is a folk saying: "Biluochun" is "copper wire strip, spiral, hairy all over, one tender (refers to bud leaves) and three fresh (refers to color, fragrance and taste) since ancient times." Biluochun tea was mined from the vernal equinox to the end of Grain Rain. The picked tea leaves are one bud and one leaf, and the picked bud leaves should be picked to remove fish leaves, old leaves and long stems. Usually picking in the morning, picking camellia oleifera abel. with poor quality around noon, and frying tea from afternoon to evening. At present, most of them are still fried by hand, and the technological process is: deactivating enzymes-frying and kneading-kneading and baking. The three processes are completed in one go in the same pot. The characteristic of frying is to stir-fry and knead at the same time, and the key is to raise the fineness, that is, to knead and bake. Dongting Biluochun tea has a unique style and is well-known at home and abroad. It is often used to entertain foreign guests or as a senior gift. It is not only sold well in the domestic market, but also exported to Japan, the United States, Germany, Singapore and other countries. Experts remind us that color is the natural law of plant growth, and the greener the color does not mean the better the quality of tea. When distinguishing true and false Biluochun, we should pay attention to the following matters: 1, Look at the appearance color: Biluochun without pigment is soft and bright, while Biluochun with pigment looks black, green, blue and dark. 2, look at the color of tea soup: after "Biluochun" is brewed with boiling water, the color without pigment looks soft and bright, and the color with pigment looks yellow and dark, like the color of old tea. Experts added that if it is colored Biluochun, its fluff is mostly green, which is the effect of being dyed green. And the real "Biluochun" should be full of skin and white hairs. Third, Huangshan Mao Feng Huangshan Mao Feng Tea is produced in Huangshan, south of Taiping County and north of Shexian County. Huangshan Mountain is a natural scenic spot with fantastic scenery in China. There are clouds all the year round, and the clouds can cover the whole mountain area for a long time, and the peaks are exposed above the clouds, like several islands, so it is called the sea of clouds. The pine of Huangshan Mountain hangs upside down, or just lies down, with a strange tree shape. The peaks of Huangshan Mountain are all made up of strange, dangerous and deep rocks. The unity of clouds, pines and rocks constitutes the mysterious Huangshan Scenic Area, which also casts a variety of mysterious colors on Huangshan Mao Feng tea. Huangshan Mao Feng Tea Garden is located around Yungu Temple, Songgu Temple, Suspension Bridge Temple, Ciguang Pavilion and Mid-level Temple at an altitude of1200m, with a slope of 30-50 degrees in the deep valley of the mountain dock. The climate here is mild, the rainfall is abundant, the soil is fertile, the upper layer is deep, the air humidity is high and the sunshine time is short. Under this special condition, the tea tree is immersed in the clouds and clouds every day, so the tea buds are particularly fat, soft and tender, with thick leaves, durable foam resistance, rich aroma and sweet taste, and become the top grade of tea. Huangshan Mao Feng tea originated in Guangxu period of Qing Dynasty, and the harvesting of Huangshan tea was very fine. It is clear that the picking period is from long summer in the Ming Dynasty, and the collected bud heads and fresh leaves should be picked, and the older leaves and stems should be removed to make the buds uniform. In terms of production, it is necessary to control the fixing temperature according to the quality of bud leaves, so as not to produce red stalks, red leaves and uneven fixing; The fire temperature should first be high and then low, and then gradually decrease, so that the temperature of leaves is uniform and the physical and chemical changes are consistent. Whenever the tea-making season, you can smell the fragrance when you are near the tea factory. The quality characteristics of Huangshan Mao Feng are: the shape is thin, flat and slightly curly, like a sparrow's tongue covered with silver, the soup color is clear with apricot yellow, and the aroma is as long as that of Prynne. The identification method is 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. Lushan Yunwu Tea is one of the famous green teas in China. 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. 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". Lushan Yunwu tea is green in color, fragrant as orchid, thick, mellow and fresh, and its buds are tender and white. 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. Lushan Yunwu tea is well received by consumers at home and abroad because of its excellent quality. Now, in addition to selling well in the domestic market, it is also sold to Japan, Germany, South Korea, the United States, Britain and other countries. Especially with the development of tourism in Lushan, the demand for Lushan Yunwu tea is increasing day by day. All Chinese and foreign tourists who come to Lushan buy some Lushan Yunwu tea for gifts to relatives and friends. 1959, when Comrade Zhu De went to Lushan to taste this tea, he happily wrote a poem praising: "Lushan Yunwu tea is rich and pungent, and if it is drunk for a long time, it will prolong life." Identification method Lushan Yunwu tea has a long-standing reputation for its "six wonders" such as thick rope, lush green, bright soup color, tender and even leaves, high and lasting fragrance and mellow taste. The finished tea is full and beautiful in appearance, tender and smooth in color, with hidden buds, fragrant as blue in tea soup, resistant to brewing, and sweet and fragrant after drinking. If you taste it carefully, its color is like Tuocha, but it is lighter than Tuocha, just like jasper in a bowl. V. Luan Guapian An Guapian is a national famous historical tea and one of the top ten classic green teas in China. Lu 'an Guapian (also called Pian Tea) is a special kind of green tea. It is a kind of sheet-shaped tea which is like melon seeds, collected from local endemic varieties, and made by a unique traditional processing technology after pulling the sheet, removing the tender buds and tea stems. "Luan Guapian" is well-known at all times and at home and abroad, thanks to its unique origin, technology and quality advantages. The main producing area is Jinzhai County, an old revolutionary base area. The county is located at the northern foot of Dabie Mountain, surrounded by mountains, with a mild climate and good ecological vegetation. It is a green drink bred in real nature. At the same time, the picking of "Luan melon slices" is also different. Tea farmers take the tender shoots and strong leaves of tea branches, so the leaves are mellow and nutritious, and they are the only pieces of green tea with stems and buds removed in China. Identification method common sense of purchasing Luan melon slices. In normal temperature years, new tea can be produced in the first ten days of Grain Rain; The truly nutritious camellia leaves should be in Grain Rain within a few days. When purchasing and tasting "Luan melon slices", we usually have to grasp the following points: consider the "color, aroma, taste and shape" of tea from the perspectives of dry tea and tea making. The first is the evaluation of dry tea. Looking at the color: through the wait-and-see, it should be bright green (deep cyan), old and tender, with the same color, so it can be seen that the baking is in place. Smell the fragrance: you should have the fragrance of tea through the nose, especially the fragrance or delicate fragrance like burning chestnut; The smell of grass indicates a lack of frying skills. Chewing taste: through chewing, you should have a sweet feeling of bitter at the head and sweet at the tail, and a refreshing and sweet feeling after rinsing your mouth with water. Shape observation: Through the inspection, it should have strips with straight coils, similar length and symmetrical thickness, which shows that the shapes and sizes are consistent and the frying work is in place. The second is to taste dry tea and soup. Tea sets generally use white porcelain cups (bowls). Spring water or deep well water is preferred, and mineral water or pure water with a PH value close to neutral is suitable if there is no condition. According to the capacity of the tea set, put in the right amount of tea, which is light and moderate, not too much. In order to avoid the original fragrance of the tea, some people advocate that the tea should be washed with boiling water, slowly harvested, and the pot should be covered at 2/3 of the tea set for a while (new and tender tea should not be covered completely). After a while, you can taste it. The steps are as follows: First, smell its fragrance. Close to the mouth of the cup or bowl, do you feel whether there is a long fragrance of tea? Experience the fragrance of tea with its fragrance concentration. The second is to look at its color. Use the bowl cover to hold the tea leaves to check the color of the soup. Generally, the green soup is green and refreshing, without any turbidity. The color of its leaves is generally the new tea made by the tea grass in the first ten days in Grain Rain. After soaking, the leaves are light blue and cyan, which is not symmetrical. After soaking, the leaf color of the tea made by Houchacao, which is similar to that of Grain Rain or Grain Rain, is generally cyan or dark blue, and it is well-proportioned, and the tea soup is correspondingly thicker, and the turquoise is also darker if the time is later. Then taste it. Usually, after drinking two cups of tea soup slowly, then sipping it carefully, it is usually slightly bitter, cool and slightly sweet; Pieces of tea made of tea grass with rich nutrient growth leaves and brewed tea soup can often make you obviously feel the softness of tea soup. The fourth is to observe its shape. After boiled water, the dry tea floats on the upper layer first, and with the boiling of the leaves, the leaves sink to the bottom of the cups and bowls one by one from bottom to top. The original strip is developed into a leaf shape, and the leaves are nearly the same size, and the pieces are superimposed. 6. One of the famous yellow teas in Junshan Silver Needle Country. Junshan tea began to dry in Tang Dynasty and was incorporated into tribute tea in Qing Dynasty. Junshan is an island in Dongting Lake, Yueyang County, Hunan Province. The soil on the island is fertile, mostly sandy, with an annual average temperature of16 ~17 degrees, an annual rainfall of about 1340 mm and a relatively high relative humidity. In spring and summer, the lake water evaporates, the clouds are diffuse, the island is full of trees, the natural environment is suitable for the growth of tea trees, and the mountains are all over the tea gardens. In Qing Dynasty, Junshan tea was divided into "pointed tea" and "velvet tea". "Jian tea" is like a tea sword, with white hair, which is called tribute tea, so it is called "Gong Jian". Junshan Yinzhen tea has a high aroma, a mellow and sweet taste, a high yellow soup, strong buds, really even strips and a light yellow velvet. After brewing, the bud rises to the surface of the water vertically in the soup, sinks slowly, rises and sinks again, and rises and falls three times, which makes it interesting. Junshan Yinzhen tea was mined three or four days before Qingming Festival. It was made from the first round of tender buds of spring tea, and the tender buds with a length of 25 ~ 30 mm should be selected. After selection, the silver needles were made from the strong buds with uniform size. The production process is divided into eight processes: enzyme fixation, spreading and cooling, primary drying, secondary spreading and cooling, primary packaging, secondary drying, secondary packaging and baking. The identification method is 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. Seven, Xinyang Maojian Xinyang Maojian is one of the famous native products in Henan Province. It has always been famous at home and abroad for its unique style of "thin, round, light, straight, multi-white, high fragrance, strong taste and green soup color". The Book of Tea written by Lu Yu of Cha Sheng in the Tang Dynasty listed Xinyang as one of the eight major tea-producing areas in China. Su Shi, a great writer in the Song Dynasty, tasted famous tea and praised it: "Huainan tea is the first in Xinyang"; Xinyang Maojian Tea was one of the famous teas in China in Qing Dynasty. 19 15 won the gold medal of Panama World Expo, 1958 was named one of the top ten famous teas in China, 1985 won the silver prize of China Quality Award, and 1990 "Longtan" Maojian Tea represented Xinyang Maojian Tea. Won the quality prize of China, 1982 and 1986 as ministerial-level high-quality products, and won the title of national famous tea. 199 1 was awarded the title of "China Famous Tea in Tea Culture" at Hangzhou International Tea Culture Festival in, and 1999 was awarded the title of Kunming World Tea. Xinyang Maojian tea is not only popular at home, but also enjoys a high reputation internationally. It is exported to Japan, the United States, Germany, Malaysia, Singapore, Hong Kong and other countries and regions. The identification method is 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. Eight, Wuyi Rock Tea Rock Tea is produced in Wuyi, a famous mountain in the "southeast of Xiujia" in northern Fujian. Tea trees grow in rock 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 belongs to semi-fermented tea, and its production method is between green tea and black tea. Its main varieties are Dahongpao, Baijiguan, Narcissus, Oolong and Cinnamon. Wuyi rock tea has a unique quality. It has not been scented, but the tea soup has a strong fragrance of flowers. It is sweet and delicious when drinking, and the aftertaste is not studied. /kloc-was introduced to Europe in the 0 ~ (th) century, and it was loved by local groups, and once had the reputation of "medicine for all diseases". The identification method is produced in Chong 'an County, Fujian Province. The shape of the rope is fat, tight and even, with twisted strips, commonly known as "dragonfly head", and the leaves are covered with frog-like sand grains, commonly known as "toad back". The aroma of the inner substance is rich and meaningful, the taste is mellow and bitter, and it is smooth and refreshing. The soup color is orange, clear and gorgeous, the leaf bottom is even and bright, the edge is vermilion or red, the central mesophyll is yellow, and the veins are light yellow. 9. Anxi Tieguanyin Guanyin belongs to green tea and is one of the famous oolong teas in China. Anxi Tieguanyin tea is produced in Anxi County, Fujian Province. Anxi Tieguanyin tea has a long history and is known as the king of tea. According to reports, Anxi Tieguanyin tea originated in the Yongzheng period of Ganqing (1725-1 1735). Anxi County is mountainous, with warm climate and abundant rainfall. Tea trees grow luxuriantly, and there are many varieties of tea trees, which are colorful and rank first in the country. Anxi Tieguanyin tea can be produced in four periods a year, including spring tea, summer tea, summer tea and autumn tea. The quality of tea making is the best in spring tea. The weather of tea-picking day is sunny and windy, and the quality of tea collected is the best. Therefore, local tea picking is mostly carried out from sunny morning 10 to before 3 pm. The production process of Tieguanyin is basically the same as that of general oolong tea, but the number of shaking turns is more and the cooling time is shorter. Generally, it is sunned before the evening, shaken and cooled all night, fermented the next morning, and then roasted and kneaded for one day and night. Its production process is divided into nine processes: sun drying, shaking, cooling, deactivating enzymes, cutting and kneading, primary baking, kneading, re-baking and drying. Anxi Tieguanyin tea with excellent quality is fat and tight, heavy as iron, with obvious green hibiscus sand, green base, bright red spots, high sweet fragrance, sweet, mellow and fresh, with unique taste, sweet and rich aftertaste, and still lingering fragrance after being brewed for 7 times; The soup is golden in color, the leaves are thick and soft, bright and even, with red spots on the leaves and red edges. All previous exhibitions at home and abroad have won the first prize and won many awards, enjoying a high reputation. The identification method is 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. X. Qimen Black Tea Qimen Black Tea, a famous black tea boutique, referred to as Qihong, is produced in Qimen County, the branch of Huangshan Mountain in southwest Anhui Province, China. The local tea varieties have high yield and high quality, planted in fertile red and yellow soil, and have mild climate, abundant rainfall and moderate sunshine, so the leaves are tender and rich in water-soluble substances, and the quality harvested in August is the best. Qihong has a tight, thin and even appearance, beautiful front seedlings and dark color (commonly known as "Baoguang"); The essence is clear and fragrant with honey fragrance, and the top tea contains orchid fragrance (so-called "Qimenxiang"), which is rich and lasting; The soup is red and bright, sweet and mellow, and the tea residue soaked at the bottom of the leaves is red and bright. Clear drink can best taste the meaningful aroma of Qihong, even if fresh milk is added, it will not lose its fragrance. It is most suitable for drinking black tea in spring, and afternoon tea and bedtime tea are also suitable. Qimen tea was famous in the Tang Dynasty. According to historical records, before Guangxu in the Qing Dynasty, black tea was not produced here, but green tea was abundant, and the production method was similar to that of Lu 'an tea, so it was once called "Anlv". In the first year of Guangxu, Yu Ganchen, a native of yi county, returned from Fujian to do business and set up a tea house. Qimen was transformed into black tea and became a rising star. Qimen tea strips are tight, thin and long, and the soup color is red and bright. In particular, its aroma is like fruit fragrance, with orchid fragrance, fresh and lasting. It can be brewed alone or mixed with milk. Jiangxi's "Fuliang Gongfu Black Tea" in Qimen Tea Area is the best among "Qihong", and it is famous for its "high fragrance, mellow taste, beautiful shape and bright color". Identification method The tea color of Qimen black tea is brownish red, and the fake tea generally contains artificial pigment, which is bitter and weak in taste and uneven in shape.