West lake longjing tea
The beauty of the West Lake and the famous Longjing tea have long been famous in the world. Visiting the West Lake and drinking Longjing tea are the best enjoyment for tourists in Hangzhou. West Lake Longjing tea is produced in the mountains around the West Lake. Its quality characteristics are: flat and beautiful appearance, green color, mellow aroma, mellow inner quality, soaked in a cup, green bud leaves, like water hibiscus, lifelike. West Lake Longjing Tea is famous for its green color, strong fragrance, sweet taste and beautiful shape.
The excellent quality of Longjing tea is formed by fine processing technology. Picking 1 bud, 1 leaf and 1 bud with two leaves at the early stage of development as raw materials, and carrying out several procedures such as spreading, green pot frying, moisture regain, screening, steaming, screening and sorting (removing yellow tablets and tea powder), dust removal, warehousing and the like. The frying process of Longjing tea is very complicated. According to different fresh leaf raw materials and different frying stages, ten techniques of "shaking, patting, pressing, spreading, throwing, buckling, standing, grasping, pressing and grinding" are adopted respectively. Anyone who has seen the whole frying process of Longjing tea will think that Longjing tea is indeed a beautiful handicraft.
It is advisable to drink Longjing tea in a glass. Add 200ml of 80℃ hot water to 3g of tea. After brewing for 3-5 minutes, you can smell the fragrance, watch the color and taste.
In the past, Longjing tea in West Lake was divided into five categories: lion, dragon, cloud, tiger and plum. The name "lion" is produced in Shifeng area of Longjing, and the name "dragon" is Longjing.
Produced in Wengjiashan area, the name "Yun" is produced in Wuyunshan area, the name "Tiger" is produced in Hupao area, and the name "Mei" is produced in meijiawu area. Among them, it is recognized that the products produced by Shifeng have the best aroma quality.
Ding Dong oolong tea
Frozen top oolong tea is a kind of oolong tea produced in Taiwan Province Province. Oolong tea produced in Taiwan Province Province can be divided into mild fermented tea (about 20%), moderate fermented tea (about 40%) and severe fermented tea (about 70%) according to the degree of fermentation.
Mildly fermented tea, like green tea, has a fragrance; Heavily fermented tea is like black tea, fragrant and sweet; Moderately fermented tea has a strong fragrance. Frozen top oolong tea belongs to mild or moderate fermented tea, which is mainly produced in Frozen Top Mountain in Lugu Township, Nantou County, Taiwan Province Province.
It has a long history to produce tea on the frozen roof. According to the General History of Taiwan Province Province:
Tea produced in Taiwan Province Province has a long history. It used to be called Shuishalian (now Puli, Sun Moon Lake, Shuili and Zhushan in Nantou County) as a tea house. Its color is loose, which can avoid the heat. Up to now, tea in five cities is still on sale, and frozen roofs are the best, but there are not many.
According to legend, Lin Fengchi, a villager from Lugu Township, Nantou, went to Fujian to study in the fifth year of Xianfeng in Qing Dynasty (1855). He returned to his hometown and brought back 36 Wuyi oolong tea seedlings, which were planted in the frozen top mountain and other places, and gradually developed into today's frozen top tea garden.
Ding Dong is a branch of Phoenix Mountain.
Living on a mountain 700 meters above sea level, it is said that tea is planted on the mountain. Because it is raining and the road is slippery, tea farmers who go up the mountain have to stand on their toes (frozen toes) to reach the top of the mountain, so they call this mountain "frozen roof". On the top of the frozen mountain, green heart oolong tea and other fine varieties of tea trees were planted. The mountains are high and dense, the soil is good, and the tea trees are flourishing.
Frozen top oolong tea is a kind of packaged tea in Taiwan Province Province. The so-called "packaged tea" originated in Anxi, Fujian. The local tea shop sells tea with two square pieces of wool paper, which is compared inside and outside. Put in four pieces of tea, wrap them into a rectangular square package, the package is covered with the logo of the tea shop, and then sell them by the package, which is called "packaged tea". Baozhong tea in Taiwan Province Province belongs to mild or moderate fermented tea, also known as "fragrant oolong tea". Tea packaged with seeds can be divided into two categories according to different shapes.
One is strip-shaped packaged tea, represented by Wenshan packaged tea; The other kind is hemispherical seed-wrapped tea, represented by "frozen top oolong tea". Known as the "North Wenshan South Frozen Roof".
The processing technology of frozen top oolong tea is very particular. It is made by picking the bud leaves of excellent varieties such as Qingxin Oolong, drying in the sun, air-drying, wave-drying, frying, rolling, primary drying, repeated rolling, re-drying and re-drying.
The quality characteristics of frozen top oolong tea are as follows:
The shape is curled and hemispherical, and the color is dark green and oily. After brewing, the soup is bright yellow-green, with high aroma, floral and caramel fragrance, mellow and rich taste, and resistant to brewing. Frozen-top oolong tea has been favored by consumers because of its excellent quality, and it sells well in Taiwan Province Province, Hongkong, Macau, Southeast Asia and other places. In recent years, some teahouses in Chinese mainland are also popular to drink frozen top oolong tea.
Huangshan Mao Feng [green tea produced near the famous Huangshan Mountain]
Huangshan Mountain is located between Shexian County, Taiping County, Xiuning County and Ganxian County in Anhui Province. There are towering and strange peaks, vigorous and colorful Jinsong, clear and turbulent mountain springs and fluctuating clouds. Known as the "four wonders" of Huangshan Mountain, it is fascinating. Xu Xiake, a famous traveler in the Ming Dynasty, pushed Huangshan Mountain to the top of the famous mountain in China, leaving a famous saying that "the five mountains return without looking at the mountains, and Huangshan Mountain returns without looking at the mountains".
Huangshan area, because of its high mountains, good soil quality, warmth and humidity, is full of fog in the morning and evening on sunny days and clouds in rainy days, which is very suitable for the growth of tea trees and has a long history of tea production. According to historical records, Huangshan tea was quite famous more than 400 years ago. Huang Shanzhi said:
"Tea is kept in a crevice next to the Lotus Temple, which is fragrant and cold and attacks the palate, so it is called Huangshan Yunwu Tea". According to legend, this is the predecessor of Huangshan Mao Feng. According to Huizhou government records:
Tea production in Huangshan started in Jiayou of Song Dynasty and flourished in Qin Long of Ming Dynasty. When did the real Huangshan Mao Feng tea come into being? According to the records of Huizhou Chamber of Commerce, it originated in Guangxu period of Qing Dynasty (1875 or so). At that time, Xie Zhengan (Zi Jinghe), a tea merchant in Shexian County, opened the "Xie Yutai" tea shop. In order to meet the market demand, around the Qingming Festival, he personally led people to Chongchuan, Tangkou and other famous gardens to collect fertilizers and young leaves.
Huangshan Mao Feng Tea is produced in Huangshan Scenic Area and its neighboring areas such as Tangkou, Chongchuan, Gangcun, Fangcun, Yangcun and Changtan, among which Taohuafeng, Yungu Temple, Ciguang Pavilion, Gangcun and Chongchuan have the best quality.
Huangshan Mao Feng is divided into special grade and first, second and third grades. The super Huangshan Mao Feng was harvested before and after the Qingming Festival, 1 bud, 1 leaf, and other grades were harvested 1 bud, 1, 2 leaves or 1 bud, 2 or 3 leaves. Choose high-grade tea with strong buds and much hair. After light wiping, it is inactivated at high temperature, fried and baked.
Mao Feng, unique to Huangshan Mountain, looks like a sparrow tongue, with exposed white hair, ivory color and golden fish leaves. After brewing, the aroma is high and long, the soup color is clear, the taste is fresh, thick, mellow and sweet, and the leaves are light yellow and fat. Among them, "golden fish leaves" and "ivory color" are two obvious features that distinguish the Super Huangshan Mao Feng from other Mao Feng.
For the tasting of Huangshan Mao Feng, the water temperature should be about 80℃ when brewing. Glass or white porcelain teacups will do. Generally, it can be brewed with water for 2-3 times.
Biluochun tea
"Biluochun" is produced in Dongting Mountain, Wuxian County, Suzhou City, Jiangsu Province, a famous scenic spot in China. In the Tang Dynasty, Lu Yu mentioned "Shengdongting Mountain in Changzhou County, Suzhou" in the Book of Tea. The tea produced in Dongting Mountain is long because of its high aroma, commonly known as "shocking fragrance". Later, after Emperor Kangxi of Qing Dynasty tasted this kind of tea,
Knowing that it was produced by Biluofeng in Dongting Mountain, it was renamed "Biluochun". During the reign of Emperor Qianlong of Qing Dynasty, Wang Yingkui wrote in Liu Nan Xu:
"Dongting Dongshan Robbie peak rock produces several kinds of wild tea. Every year, local people take bamboo baskets to collect them for daily use. After decades, they didn't see any difference. In the year of Kangxi, there were many leaves, and the laundry list was difficult to store. Because of the arm, tea is hot and fragrant, and tea pickers are scared. Scaring people is also known in Wuzhong dialect, so it is named tea cloud. Naturally, every time after picking tea, the natives, men, women and children, should bathe and change clothes, go to the room as much as possible, and hold them in their arms without a laundry list, while Zhu, a native, has a unique refining method, which comes from his home, especially called wonderful products, and is worth three taels per catty. 1699 years old, I was lucky enough to drive in Taihu lake. Duke Song bought this tea, which was titled "Biluochun" because of its indecent name. Since it is a local official, it must be purchased at the age of 18. "
Dongshan and Xishan in Dongting Lake area near Taihu Lake are scenic spots, and Xishan Island is said to be the summer resort of Wu Wang Fu Cha and Xi Shi. The forest house cave on the mountain is also a paradise for Taoist practice, with ten scenic spots such as Shigong Mountain where Master Hayden practiced. Beautiful environment, pleasant climate, fruit trees and tea trees intercropping into gardens, thriving.
Biluochun has fine processing technology. Taking 1 bud and 1 leaf as raw materials, picking, removing impurities, deactivating enzymes, rolling, rolling and frying. The key point of frying is "never leave the tea, never leave the pot, stir-fry with kneading dough, operate continuously, never lose hair, and roll into snails".
The quality characteristics of Biluochun are: slender rope, curled into a snail, covered with fur, silvery green and dark green, delicate fragrance, rich sweetness, fresh and refreshing, and long aftertaste.
To taste "Biluochun" tea, put 3g of tea leaves into a white porcelain teacup, soak the tea leaves with a little hot water first, and then continue to brew with hot 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 slender bud leaves float in the cup, and the fragrance is rich. Fresh and pleasant after drinking.
gunpowder
Pingshui Zhucha is a specialty of Zhejiang, and its producing areas include Shaoxing, Zhuji, Shengzhou, Xinchang, Xiaoshan, Shangyu, Yuyao, Tiantai, Yinxian, Fenghua and Dongyang in Zhejiang. The whole production area is surrounded by famous mountains such as Huiji Mountain, Siming Mountain and Tiantai Mountain. The territory is mountainous, with undulating peaks, criss-crossing streams, mild climate, verdant mountains and rivers and numerous scenic spots. Many places are famous tourist attractions and the main tea producing areas in Zhejiang Province.
Pingshui is a famous market town in the southeast of Shaoxing, Zhejiang. It has been a distribution center for tea processing trade for a long time in history. Pearl tea produced in various counties used to be concentrated in Pingshui for finishing and transshipment. Therefore, the pearl tea produced in Zhejiang is gradually called "Pingshuizhu Tea" in international trade. Many famous teas have been produced here in history, such as "Rizhu Tea" from Huiji, "Wolong Tea" from Yin Shan, "Shijianling Tea" from Zhuji and "Waterfall Tea" from Yuyao, all of which are treasures of ancient famous teas. It is said that pearl tea evolved from tea produced in Japan. Song (surname)
Wu Chuhou's "Blue Box Miscellaneous Notes" said: "Yuezhou is the first day to make tea in Jiangnan. The tea buds produced in Japan are white and long, sweet and soft, eternal, and it is very pleasant to go down, without stagnation and sour taste. " Japanese tea is produced in Japan Ridge of Huiji Mountain in the southeast of Shaoxing. According to legend, Ou Yezi made swords here five times in ancient times. There is a temple named Zishou under the ridge, and there is often a sunset on its sunny slope, producing strange tea, so it is called tea casting day. Since the Song Dynasty, cast tea has been listed as a tribute, and many scholars also praised it.
Tea produced in Japan is carefully collected and refined, and the collection of tea produced in Japan is described in detail in Long Wen's Tea Book in the Ming Dynasty:
When the tea leaves are first picked, the old leaves on the branches should be removed, only the young leaves should be taken, and the tips and handles must be removed to avoid easy scorching. This is also a loose method. When frying, you must fan the fan from the side to eliminate the hot air, otherwise it will reduce the yellow and fragrance. When frying, you still have to fan in the big plate. When the heat goes down a little, rub it with your hands again, and then fry it with slow fire. When it is cooked, the fragrance will come out easily.
The collection and processing of modern pearl tea is similar to the above-mentioned Japanese tea. After the fresh leaves are picked, they are de-enzymed, kneaded, fried for two green, fried for three green, made into a right pot and made into a big pot. It used to be hard to make tea by hand, but now the whole process of making tea is mechanized.
Flat drop tea, also known as round tea. The appearance is round and compact, the color is green and moist, and the body and bones are thick, like dark green pearls. When brewed with boiling water, pearl tea is released and unfolded, which is meaningless. The brewed tea soup is rich in fragrance, and another feature of pearl tea is its long-lasting foam resistance.
Pearl tea is exported to many countries in Europe and Africa. The market is stable and deeply trusted by consumers.
Tieguanyin
Anxi, a county near Xiamen in the southeast of Fujian Province, is the main producing area of oolong tea in southern Fujian. It has a long history of growing tea, dating back to the Tang Dynasty. Anxi has abundant rainfall, mild climate, overlapping mountains and many trees. It is full of clouds and beautiful scenery all year round, which is very suitable for the growth of tea trees. Moreover, through the efforts of tea people in past dynasties, a series of improved varieties of tea trees have been bred. At present, there are more than 60 fine varieties preserved in China, including Tieguanyin, Huang Dan, Benshan, Eriocheir sinensis, Oolong and Meizhan, which are all famous in China, so Anxi is known as the "treasure house of fine varieties of tea trees". Among many excellent varieties of tea trees, Tieguanyin is the best and most famous one.
Tieguanyin, an excellent tea variety, has little potential, spreading branches, dark green leaves, soft and plump leaves and full buds. Oolong tea made from the bud leaves of Tieguanyin is also called Tieguanyin. Therefore, "Tieguanyin" is not only the name of tea varieties, but also the name of tea.
Tieguanyin originated in Xiping Township, Anxi County,
It has a history of more than 200 years. There are two historical legends about the origin of Tieguanyin varieties in Anxi. Yin Wei, a tea farmer in Xiping, had a dream that Guanyin Bodhisattva gave him a tea tree and dug it up and planted it. On the other hand, there was a man named Wang Shirang in Yaoyang, Anxi, who picked leaves from a tea tree to make tea for the emperor, who named it Tieguanyin.
The processing technology of Tieguanyin tea is quite special. Instead of picking tender bud leaves, 2-3 leaves are picked from mature new shoots.
Commonly known as "face picking", it refers to picking when the leaves have all spread out and formed buds. The collected fresh leaves are fresh and complete, then they are cooled, dried, shaken (turned green) until the natural floral fragrance is released, and then fried, twisted and wrapped when the fragrance is strong (
Wrap the tea in cotton cloth, roll it up, roll it into granules, and then bake it with slow fire. After making raw tea, it is screened, winnowed, picked, evenly piled and packaged to make commercial tea.
Tieguanyin is the best oolong tea, and its quality characteristics are as follows:
The tea strips are curly, plump and round, thick and even, with sand-green color, and the overall shape is like dragonfly head, snail body and frog leg. After brewing, the soup is golden and rich as amber, with natural and rich orchid fragrance, mellow and sweet taste, and has a long history of returning to Gansu, commonly known as "rhyme". Tieguanyin tea has a high and lasting aroma, which can be described as "seven bubbles are more fragrant".
To drink Tieguanyin tea, you must have a small and exquisite tea set, and the teapot and teacup should be small. Put the tea in the teapot until it is full for five minutes. Wash the tea leaves with boiling water, add water for 2-3 minutes, and pour into a small cup to drink. You can continue to brew with water afterwards. When drinking Tieguanyin, smell its fragrance first, and then taste it. Although the amount of drinking is not much, the aroma is overflowing and the aftertaste is endless.
Keemun Black Tea
Qi Hong is the abbreviation of Qimen Black Tea. Produced in Qimen, Dongzhi, Guichi, Shitai, yi county and Fuliang in Jiangxi. The natural quality of tea in Likou, Li Shan and Pingli of Qimen is the best.
In history, Qimen area has been rich in green tea for a long time, and there are many people engaged in the tea industry. In the third year of Tang Xiantong (862), Sima Tu's Record of Newly Built Changhe River in Qimen County said:
Qimen area "Fiona Fang is a thousand miles away, and there are seven or eight people engaged in tea." ..... Qi's tea is yellow and fragrant. Before Guangxu in Qing Dynasty, Qimen did not produce black tea. According to legend, in the first year of Guangxu (1875), a yi county man named Yu Ganchen came back from Fujian to do business. Because he envied the popularity of Fujian black tea (Hong Min), he wanted to try to produce black tea locally, so he set up a black tea village in Du Yao Street, Zhide County (now dongzhi county) and successfully imitated Hong Min's method. The following year, we went to Likou and Li Shan in Qimen County to open teahouses. The system in Qi Hong was successful. At the same time, Hu, a native of Qimen at that time, started the "Rishun Tea Factory" in Guixi, the south township of Qimen, and tried out black tea. Since then, "Qi Hong" has continuously expanded its production and formed an important black tea producing area in China.
Qi Hong has superior natural conditions, many trees in mountainous areas, warm and humid, deep soil layers, abundant rainfall and clouds, which are very suitable for the growth of tea trees. In addition, Castanopsis eyrei, the main local tea variety, is rich in content and high in enzyme activity, which is very suitable for making Kung Fu black tea.
Qi Hong's harvesting technology is very good. Picking bud leaves with one bud, two leaves and three leaves as raw materials. After withering, rolling and fermentation, the bud leaves changed from green to copper red, with thorough aroma, and then dried with slow fire. After the black tea is done, it needs to be refined, which is complicated and time-consuming. It is made by screening, shaking, screening, closing the door, screening, cutting, winnowing, picking, conditioning, cooling, blending and packaging.
High-grade Qi Hong is exquisite in appearance and moist in color. After brewing, the tea soup is red, fragrant, lasting, sweet and sometimes rose-scented. This unique fragrance of Qi Hong is called "Qimenxiang" by many foreign consumers.
Qi Hong is called "advanced black tea" in the international market, especially in London, England. Whenever Qihong new tea comes on the market, everyone rushes to buy it. They think that "there is spring fragrance in the tea fragrance in China".
Qi black tea is suitable for drinking, but it is also suitable for blending with milk and sugar. Qi Hong was favored by the royal family in Britain and praised Qi Hong as "the best of all".
High quality green tea produced in Jiangxi
Lu Wu refers to the green tea in Wuyuan, Jiangxi. Wuyuan County was established in the 28th year of Kaiyuan in Tang Dynasty (740) and has always been subordinate to Huizhou (back to Zhangzhou and Xin 'an County).
1934 was transferred from Anhui to Jiangxi, 1947 to Anhui, and 1949 to Jiangxi. Therefore, before 1949, Wuyuan green tea was refined in Tunxi, Anhui Province, collectively known as "Tunliu" export.
Wuyuan County, Jiangxi Province is a mountainous area with winding mountains, misty clouds, warm climate and abundant rainfall, which is very suitable for the growth of tea trees. As early as the Tang Dynasty, it was a famous tea-producing area, with "green grass and fragrant tea" and was known as the "tea town". In the Tang Dynasty, Lu Yu's Tea Classic recorded that "tea in Zhangzhou was born in Wuyuan Valley". In the Qing Dynasty, Li Zi Sang and Huizhou Tea Affairs recorded: "Wuyuan is the most important tea-producing area in Huizhou, and it sells Yangzhuang for about 30,000 yuan every year" (one quotation is 50 Jin). 1937 Zhu Meiyu said in China Tea Industry: "Wuyuan is the first tea-producing area in southern Anhui, with a large area and as many as six counties." In the Book of Tea, William Ukes praised: "Wuyuan tea is not only the best in Luzhuang green tea, but also the best in China green tea". "Natural blue color, rich fragrance and moist water in Qing Ye" is the characteristic of Wuyuan green tea. In Song Dynasty, "Wuyuan Xieyuan Tea" was one of the six famous teas in China. During the Jiajing period of the Ming Dynasty, the "Tianzhu Peak Tea" in Lingshan was listed as a tribute.
In Qing Dynasty, Wuyuan green tea gained a high reputation as a brand of "Tunlu". In particular, the "four famous teas" in Wuyuan Dongxiang are more famous. They are Xitou Liyuan Tea, Yanshan Guihua Tree Bottom Tea, Dafan Lingshan Tea and Jixi Shangtan Garden Tea. At that time, together with the "four famous teachers" of Wuyuan, there were also "four famous teachers" of Qimen Dongxiang and "four famous teachers" of Xiuning.
Tunlv takes two or three leaves in one bud to three or four leaves in one bud. After enzyme fixation, rolling and frying, it is made into coarse tea, and then refined into refined tea (eyebrow tea) with different colors, such as thin eyebrow, Gong Xi, xiumei, special needle, rain tea and green tea slices.
Taking Zhenmei as an example, the finished tea of Lu Wu (Tunlu) is compact in appearance, rich in color and moist in gray-green.
After brewing, the soup is yellow-green, bright in color, ripe chestnut is tall, long and fresh, and the taste is mellow and sweet. Tunlv is the leading export product of plum tea in China, which is mainly sold to more than 50 countries and regions such as Morocco, Algeria, Mali, Libya and Mauritania.
yunnan black tea
Dianhong is the general name of yunnan black tea, which is divided into Dianhong congou tea and Dianhong broken tea. Dianhong congou tea has plump bud leaves, exposed golden hairs, red soup color, high aroma and strong taste. Dianhong congou tea was successfully trial-produced for the first time in Fengqing, Yunnan on 1939. According to Shunning County Records,
Record:
"1938, the tea areas in the southeast provinces are close to the war zone, and production is not easy. According to the order issued by the Ministry, China Tea Company actively develops the southwest tea area to maintain the existing international market of China tea. In the 28th year of the Republic of China (1939), Shunning Tea Factory was formally established on March 8th.
(Now Fengqing Tea Factory) The preparation and trial production go hand in hand. "
In that year, 15 tons were sold to Britain, and the output continued to expand. Xishuangbanna Menghai and other places also organize production, and the products are of excellent quality and well received by the international market.
Yunnan has a long history of tea production. Pu 'er tea was produced in large quantities in Tang and Song Dynasties. Today, Pu 'er Tuocha, cake tea, square tea and compact tea still have a considerable number of production and sales. Yunnan is the place where ancient tea trees are most widely distributed. Up to now, there are still a large number of large tea trees that are more than a thousand years old and tens of meters high. Yunnan big leaf species bred by these big tea trees are excellent varieties for making black tea, with high tea polyphenols content, strong polyphenol oxidase activity, full buds and much hair. The black tea made is golden yellow and explicit, with rich, mellow and fresh taste, which is the best for China to export black tea.
Yunnan's red producing areas are mainly more than 20 counties along the Lancang River in Yunnan, such as Lincang, Baoshan, Simao, Xishuangbanna, Dehong and Honghe.
Dianhong congou tea is made from the second and third leaves picked 1 bud, which are withered, twisted, fermented and dried. Dianhong broken tea is made by withering, rolling, cutting, fermenting and drying. Kung fu tea is a piece of tea, and red broken tea is granular broken tea. The former tastes mellow, while the latter tastes strong and exciting.
Dianhong congou tea and Dianhong broken tea are mainly sold to Russia, Poland and other Eastern European countries and more than 30 countries and regions such as Western Europe and North America. Domestic sales in major cities across the country. Most of Dianhong's drinks are mixed with sugar and milk, and the aroma after adding milk is still relatively rich. The brewed yunnan black tea soup is bright red, which is a high-grade Yunnan red. Gold rings often appear at the contact between tea soup and teacups. Milky white and turbidity appear immediately after cooling, and those that appear early after cooling are all high-quality performances.
Among Dianhong congou, Dianhong premium gift tea is the best in quality, with 1 bud and 1 leaf as the main ingredients. The finished tea is tight, straight, fat, beautiful and rich in gold. The color is black and glossy, the soup is red and transparent, the taste is strong and fresh, the aroma is high and lasting, and the leaf color is even and bright. It is most suitable as a gift for seniors.
Da Hong Pao
Dahongpao is the best quality of Wuyi rock tea. Wuyi rock tea is produced in Wuyishan, Fujian. Wuyishan is located in the southeast of Chong 'an, Fujian, 60 kilometers away from Fiona Fang, with 36 peaks and 99 rocks. Rock has tea, tea is named after rock, and rock is distinguished by tea, hence the name rock tea. Wuyishan has a long history of tea production. Tea was planted in the Tang Dynasty and was listed as a royal tribute in the Song Dynasty. In the Yuan Dynasty, a royal tea garden was set up along the Jiuqu River in Wuyishan to collect tribute tea and create oolong tea in the late Ming and early Qing dynasties.
There are many varieties of tea trees planted in Wuyishan, such as Dahongpao, Luohan, Bletilla striata, Shuijinggui, etc., and some are named after the growing environment of tea trees, such as invisible paradise and golden key. Named after the shapes of tea trees, such as drunken begonia, drunken Dong Bin, scarab, phoenix fern, jade unicorn, a fragrant branch, etc. Named after the shape of tea, such as melon seeds, money, bamboo, golden wicker, willow, etc. Named after the early and late germination of tea trees, such as spring willow and spring; Named after tea flavor, such as cinnamon, stone frankincense, white musk, etc.
"Dahongpao" is a fir tea tree, which grows on the Gaoyan Cliff in Kowloon, Wuyishan. The "Dahongpao" stone carving made by the monks of Tianxin Temple in 1927 is still preserved on the rock wall, where the sunshine is short, the light is reflected more, the temperature difference between day and night is large, and Koizumi infiltrates and drips on the top of the rock all the year round. This special natural environment has created the special quality of Dahongpao. At present, there are 6 kinds of tea trees in Dahongpao, all of which are shrubs with thick leaves and reddish buds. When the sun shines on tea trees and rocks, the rock light is reflected and the red color is very bright. There is another touching legend about the origin of "Dahongpao". It is said that the monks of Tianxin Temple cured an emperor's illness with tea leaves made from tea buds on the rock wall of Kowloon. The emperor put a red robe on the tea tree to show his gratitude. The red robe dyed the tea tree red, hence the name "Dahongpao".
"Dahongpao" tea tree was tested by Wuyishan Tea Research Institute, and the asexual propagation technology was successful. After breeding and planting, it can be mass-produced.
The processing technology of "Dahongpao" tea is similar to other rock teas, but it is more refined. Picking new buds with leaves open for 3-4 days every spring, drying in the sun, cooling, cooking, frying, primary kneading, re-frying, re-kneading, boiling in water, winnowing, spreading, cooling, picking, redrying, re-winnowing and fire-supplementing.
The quality characteristics of Dahongpao are:
The shape is compact, and the color is green, brown and fresh. After brewing, the soup is orange and bright, and the leaves are red and green. Typical leaves have the aesthetic feeling of green leaves and red edges. The most prominent feature of Dahongpao's quality is its rich fragrance with orchid fragrance, high and lasting fragrance and obvious "rock rhyme". Dahongpao is very resistant to foam, and it still smells after being soaked for seven or eight times. When drinking "Dahongpao" tea, you must follow the formula of "Kung Fu Tea" in small pots and cups, so that you can truly taste the charm of rock tea.