I. West Lake Longjing
Second, Dongting Biluochun
Third, Xinyang Maojian tea
Fourth, Lushan Cloud
Five, Luan melon slices
Six, Junshan silver needle
Seven, Huangshan Mao Feng
Eight, Wuyi rock tea
Nine, Anxi Tieguanyin
Ten, Qimen black tea
West lake longjing tea
West Lake Longjing Tea is named after Longjing Tea produced in the West Lake mountain area of Hangzhou. Traditionally known as West Lake Longjing, it is simplified as Longjing. Longjing is not only a place name, but also a spring name and a tea name.
According to legend, when Emperor Qianlong went down to the south of the Yangtze River, he once tasted Longjing tea at Gong Hu Temple under Lion Peak in Longjing. He was full of praise after drinking, and named the tea tree in front of the temple 18 as "Imperial Tea". After several generations of hard cultivation and improvement by tea farmers, the output of Longjing tea is increasing and the quality is improving day by day. Now it has gone with the wind in Wan Li and become famous all over the world. Longjing Tea Area is located in the West Lake Scenic Area, where "beautiful spring, summer, autumn and winter, strange rain and snow, sunny and cloudy", beautiful scenery. Xizi Lake in the east, Qiantang River in the south, Zhuantang in the west and wooded hills and slopes in the east in the north, with good vegetation protection. The mountain slopes from northwest to southeast and slowly extends to Qiantang River and Xizi Lake. The northwest is blocked by Beishan, Beifeng and Tianzhu Peak, and the south is regulated by the moist monsoon of Qiantang River. The territory has mild climate, abundant rainfall, abundant diffused light, slightly acidic soil, deep soil layer, good drainage and superior living climate conditions. Lion Peak, meijiawu Lane, Yun Qi Roadside, Tiger Running Spring, Manjue Longzhong, Lingyin Temple, Nine Streams and Eighteen Streams, with undulating green hills and green trees. It is also a picturesque producing area, unique.
Source: According to Lion, Dragon, Cloud, Tiger and Mei:
Lion-Lion Peak, with the best quality and the highest reputation (place name)
Longjing (place name)
Yun-Yun Qi (place name)
Tiger Run (Place Name)
Mei (place name)
Taste: Bean flower fragrance, sweet with clear fragrance.
Color: transparent color
Shape: Take one bud and one leaf, the length is no more than 2.5 cm.
Picking period: early April to1early October.
Longjing tea collected in Qingming Festival, known as "Longjing before Ming Dynasty", is the best in Longjing tea, with little output and very precious. According to the germination status of tea buds and the size of collected leaves, Longjing cuisine can be divided into "lotus heart", "flag gun" and "thin tongue" in history.
Modern high-grade Longjing tea takes one bud and one leaf as the standard. Processing of fresh leaves: spread a pot of green, form a "returning to the lake" (screening two pieces of spread green), Ikki pot, screen dry tea, pile up and collect dust. The finished product is famous for its green color, rich aroma, sweet taste and beautiful appearance, and is known as "national tea". Shaped like a bowl nail, flat and straight, slightly yellow like brown rice, sweet and mellow in taste, elegant and lofty in aroma, green and clear in soup color, and tender and smooth as flowers at the bottom of leaves. Longjing tea is known as "green in color, sweet in taste and beautiful in appearance", so it has the metaphor of "three clever and four strange things are all good"
Dongting Biluochun
Biluochun is produced in Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province, also known as Biluochun in Dongting Lake. Wuxian (Jiangsu) is also known as Suzhou Biluochun. The shape is curled like a snail, with natural floral and fruity flavor, and it is the flower in tea.
According to legend, the tea-picking girl put the collected tea in the skirt of her chest. The fresh and tender leaves exude a very rich fragrance because of the heat of body temperature, so they are "fragrant and scary". Later, Emperor Kangxi went south to Suzhou and stayed in Taihu Lake. Suzhou local officials took out local famous tea to scare people. Kangxi was quite literary and disrespectful to his name, so he gave it the name "Biluochun" as the tea name. Biluochun is exquisite and seasonal. Tea picking began at the vernal equinox, and it was less than a month before and after the harvest in Grain Rain. All the top grades were harvested around Tomb-Sweeping Day. The time is shorter and more seasonal.
Biluochun tea is tightly knotted, curled into a snail, densely covered with white hair, silvery green and dark green. Known as the "three fresh", it is fresh and refreshing, mellow in taste, bright in color, fragrant and fruity, refreshing and unique.
Biluochun has a fine picking process. Picking young leaves as raw materials, picking and removing impurities, then 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 tea leaves into a white porcelain teacup, first soak the tea leaves in a little hot water, and then continue to brew them in 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.
Xinyang Maojian Tea
Xinyang Maojian tea is produced in Dabie Mountain, Xinyang, Henan Province. It is a famous domestic green tea in China, which is famous for its exquisite raw materials, exquisite craftsmanship, beautiful appearance, high aroma and long taste. Xinyang has been producing tea for more than 2000 years. Tea gardens are mainly distributed in the canyons of Cheyun Mountain, Jiyun Mountain, Tianyun Mountain, Wuyun Mountain, Leizhen Mountain and Heilongtan Mountain. The terrain here is high and steep, generally more than 800 meters, with beautiful mountains and rivers, vertical and horizontal streams and a lot of clouds. During the Qianlong period of the Qing Dynasty, some people said: "Clouds go to the blue sky and clouds come to the green mountains and white mountains; Baiyun is only in the mountains, and there are always 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: "Right under the cliff, there is a waterfall spring. Splash flowers, fog and snow, and turn stones into sunny days. I was shocked by the galaxy's diarrhea, and I was suspicious of jade. " This continuous mist breeds and nourishes the plump 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 produce saliva, and it will still have the lasting aroma of cooked chestnuts after brewing for four or five times. If you want to get the unique style of Maojian, you must choose carefully and bake it skillfully. Picking is the first step to make a good hair 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 inspected every two or three days. One bud, one leaf or one bud and two leaves in the early stage of development are used to make super-class and first-class hairy tips, and one bud, two leaves or three leaves are used to make second-class and third-class hairy tips. Picking bud leaves, grading acceptance, grading spreading and frying. The spreading place should be well ventilated, the thickness of spreading blades should not exceed five inches, and the spreading time should not exceed ten hours. Stir-fry after spreading fresh leaves, stir-fry in raw pot and cooked pot twice. The main function of the frying pan is to remove the enzyme and gently knead it. Throw fresh leaves into an inclined pot, throw 750g leaves at a time, and stir fry rhythmically with bundled bamboo brooms. After 3-4 minutes, the leaves become soft. Sweep the leaves at the end of the broom and shake them in an arc in the pot to make the leaves initially strip-shaped. Shake the wok back and forth in an arc with a broom to make the strips tight and straight, and make the tea shape tight, thin, straight and smooth. Then spread the tea on the baking cage for about half an hour, and then bake it on the pit furnace. Until the finished product
The superior climate and earthy smell in Xinyang area are the ideal environment for green tea production. For thousands of years, the hand-made tea-making technology has made Xinyang Maojian unique. Cha Sheng Lu Yu listed Guangzhou Tea (Xinyang Maojian Tea) as the top grade in Tea Classic, and Su Dongpo, a great writer in the Song Dynasty, made the eternal conclusion that "Huainan Tea is the first in Xinyang".
Xinyang Maojian Tea 19 15 won the quality certificate of famous tea in Panama World Expo; 1959 is listed as one of the top ten famous teas in China; 1982 was once again rated as a national and ministerial quality tea; 1985 was selected and sent to the national exhibition and evaluation of high-quality agricultural products. It has been sold to 20 provinces and regions in China and Japan, Germany, the United States, Singapore, Malaysia and other countries 10, and is very popular.
Huangshan Mao Feng [green tea produced near the famous Huangshan Mountain]
Huangshan is located between Shexian, Taiping, Xiuning and Guizhou counties 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 the Yellow River, 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 people's palates, so it is called Huang Shanyun". According to legend, this is the predecessor of Huangshan Mao Feng. Huizhou Fuzhi records: "Tea production in Huangshan started in Song Jiayou and flourished in Qin Long in 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.
The Mao Feng of Huangshan Mountain is high in altitude, with overlapping peaks and green valleys, high mountains and deep valleys, waterfalls and wild trees, mild climate and abundant rainfall. The peaks and peaks are hidden in the clouds all year round. "It's sunny and foggy in the morning and evening, and it rains all day." Under the cover of clouds, the tea leaves become fat and tender. In addition, the mountain flowers are blooming everywhere, which makes the tea buds and leaves fragrant and the flowers are natural. Such a unique ecological environment has laid the foundation for the excellent natural quality of Huangshan Mao Feng. The main producing areas are in Huangshan Scenic Area and its neighboring Tangkou, Chongchuan, Gangcun, Fangcun, Yangcun and Changtan, among which Taohuafeng, Yungu Temple, Ciguang Pavilion, Gangcun and Chongchuan have the best quality.
Mao Feng in Huangshan Mountain is exquisite in picking. Super tea was collected from Qingming to Grain Rain, with the first bud and the first leaf as the picking standard. The harvested bud leaves should be picked and made on the same day.
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 tasting drinks in Huangshan Mao Feng, the water temperature should be about 80℃ when brewing, and glass or white porcelain teacups can be used. After brewing for five or six times, the fragrance is still very good.
Lushan Wuyun Tea [green tea produced in Lushan Mountain]
Lushan Cloud, called "Wen Lin Tea" in ancient times, has been called Cloud since the Ming Dynasty, with a history of at least 300 years. Lushan Mountain, known as "KuangLuxiu is the best in the world", borders the Yangtze River in the north and Poyang Lake in the east. It rises from the ground and the canyon is deep. Due to the evaporation of water vapor in rivers and lakes, a vast sea of clouds has been formed, with annual foggy days as many as 195 days. Because the high temperature rises slowly and the waiting period is late, tea trees must germinate after Grain Rain, and the time is from late April to early May. The germination period coincides with the most foggy days, which has created the unique quality of Wuyun tea. Especially between Wulao Peak and Hanyang Peak, there are always clouds, and the tea produced is the best. The main tea-producing areas are Hanpokou, Wulaofeng, Hanyang Peak, Xiaotianchi and Xianren Cave, which are more than 800 meters away from Lushan Mountain. Tea planting in Lushan Mountain began with Hui Yuan, a famous monk in the Eastern Jin Dynasty. Lushan Mountain is the center of Buddhism in the Eastern Jin Dynasty. Hui Yuan lived in the mountain for more than 30 years, taught Buddhism and developed tea, and was listed as "tribute tea" in the Song Dynasty. In the 1950s, the cloud and mist in Lushan Mountain developed rapidly, with more than 5,000 mu of tea gardens.
Due to the weather conditions, Wuyun tea is picked later than other teas, usually between Grain Rain and the 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 Mountain is rich in cloud buds, beautiful, sweet and clear in soup color. It is a fine product in green tea and is known 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 make tea and bake tea, it will be more mellow and delicious.
The unique flavor of Wuyun tea, influenced by the cool and foggy climate of 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, but also helps digestion, sterilization and detoxification, 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 it will prolong life if you drink it for a long time." .
Lu' an guapian tea
The famous green tea is produced in Dabie Mountain tea area in western Anhui, among which the products from Lu 'an, Jinzhai and Huoshan counties are the best, hence the name Lu 'an Guapian. Lu' an melon slices are picked every spring, and the tea is melon-shaped, hence the name, green in color, high in aroma, sweet and fresh in taste and resistant to brewing. It originated from Yun Qi Mountain in Jinzhai County, and Yun Qi Mountain produces the best quality melon slice tea, so it is also called "Yun Qi melon slice". When making tea, the fog is transpiration and the aroma is overflowing, so it is also called "Qishan Yungua slice".
Lu 'an has a long history of producing tea. 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 was praised as "the water of the Yangtze River, the tea on the top of the mountain". In the Song Dynasty, it was famous as a "fine product" in tea. In the Ming Dynasty, it was presented to the imperial court as a tribute, and the book "Tea Story" was famous in the Ming Dynasty. Quot Luan boutique, the best medicine. "After liberation, it was rated as national high-quality tea for three times and exported to Hong Kong and other places.
According to Joe, the guardian of the Prime Minister, 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 great effort 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 bucket of melon tea. Drinking this kind of tea is like meeting General Ye Ting. It can be seen that Lu' an melon slices are in the hearts of two people.
Among the melons in Yun Qi, the melon produced in Bat Cave in Yun Qi Mountain is the best among famous melons. Because there are thousands of bats around the bat cave all the 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 limitation of production, many tea drinkers "only know their names, but don't know their appearance". The finished product of Lu 'an melon slices has a melon-shaped leaf edge turned back, which is quite different from other green teas. The brewed soup is green and bright, rich in aroma, sweet and mellow in taste, and has the effects of clearing the heart, improving eyesight, refreshing the brain, inducing resuscitation and expelling wind. Such excellent quality is due to the unique natural conditions and exquisite processing technology. Generally, the picking time of melon slices is between Grain Rain and Changchun, about half a month later than other high-grade teas. When climbing the leaves, you should climb down the tea buds from the first leaf to the third and fourth leaves and the broken tip one by one. The first leaf is made into a hanging leaf, the second leaf into a melon leaf, the third or fourth leaf into a plum leaf, and the bud into a silver needle, and stir-fry by climbing. Stir-fried slices are baked after the pan, only 2-3 slices at a time. Slow down first, then slow down, until the leaves frost and the color is green and even, and then seal them while they are hot. As Mei said in Ming Fu in the Song Dynasty, "At this time, women waste silkworms and men waste farmers, so we can't rest at night and stop at day". It has good color, fragrance and taste, and is a precious variety in melon slice tea.
Junshan Yinzhencha
Junshan Silver Needle is a treasure in China yellow tea. It is produced in Luoqing Island in the vast Dongting Lake in Yueyang. Since ancient times, there has been a description that "Dongting Di Zi is born in spring, and the grass is longer in two thousand years". It is a traditional famous tea with a history of more than 1000 years. Its finished tea buds are powerful, with the same length and size. The inside of the tea bud is golden yellow, and the outer layer is completely naked, and the package is firm. Tea buds are shaped like silver needles, hence the name. Princess Wencheng entered Tibet in the Tang Dynasty and got married, so she chose to bring Junshan tea. Hou Liang was once listed as tribute tea, and later generations attacked each other. A Dream of Red Mansions once said that Miaoyu's "Old Junmei Brewed with Plum Blossoms and Snow in the Coming Year" is a silver needle in Junshan.
Junshan Silver Needle is all made of leafless tender buds, covered with fluff, bright in color, fragrant in Gao Shuang, orange in soup and sweet in taste. Although it is preserved for a long time, its taste remains unchanged, which requires high harvesting. 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 nine situations cannot be picked, namely, rainy days, wind and frost days, insect injuries, etc. In the drying process, it also has quite special functions. 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 70% is dry, it is wrapped in kraft paper and put in wooden cases, which is called the initial package. After two days, take it out and bake it again. The re-drying temperature is low. When it is 90% dry, wrap it in paper and leave it for a day. When the bud turns pale yellow and gives off a fresh fragrance, it is dried at low temperature and stored in an iron box. With this technology, the effective chemicals contained in bud leaves will change well with the slow loss of water in leaves, and the color, fragrance and shape of tea will be more perfect.
When brewing, the tip hangs on the water, and then slowly sinks, the first three times. When erected, such as unearthed fresh bamboo shoots; When sinking, it falls like snowflakes, and when drunk, it still has high appreciation value.
Wuyi Yancha
Wuyi rock tea is produced in Wuyishan Mountain, a famous mountain in the southeast of Xiujia in northern Fujian. Tea trees grow in cracks in rocks. Wuyi Rock Tea has the fragrance of green tea and the sweetness of black tea, which is the best in China Oolong Tea.
Wuyi rock tea has a long history. According to historical records, it was used as a gift by the people in the Tang Dynasty. Song and Yuan Dynasties have been listed as "tributes". In the Yuan Dynasty, Wuyishan also had the "Cake Food Bureau" and the "Imperial Tea Garden". During the Kangxi period of the 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.
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'-1'east longitude. The altitude of Fiona Fang is 120, with an average altitude of more than 650 meters. Surrounded by valleys, not connected with the outer mountains, it is composed of 36 peaks, 99 rocks and Jiuqu River, which is self-contained. Rock peaks stand tall and colorful, and the peaks are continuous. Looking eastward, Malik gallops and becomes a spectacle. The crystal clear Jiuqu River wanders among them, turning into Jiuqu 18 Bay. The mountain turns to the stream, which is really like "winding mountain turns, and the peak water holds the current". And along the stream bank, the reflections of the peaks are in the blue waves, and the mountains and rivers complement each other. It is really a fairyland on earth. The predecessor's title "Wuyishan Mountain has wonderful landscapes, 36 peaks winding, and nine streams flowing with clear clouds" summarizes the outline of Wuyishan Mountain. Famous mountains and rivers and scenic spots have cultivated the natural aura of rock tea.
Wuyi rock tea area has a mild climate, warm in winter and cool in summer, with an annual average temperature of 18 ~ 18.5 degrees; Abundant rainfall, the annual rainfall is about 2000 mm, there are quiet streams and springs between the peaks and valleys, and the mountains are foggy all the year round, with an average annual relative humidity of about 80%. As Shen Han said in "Wang Xie Shi 'an Hui Wuyi Tea Poetry": "The fragrance contains the dew of the jade girl's hill, which moistens the bead curtain. "Most of the tea gardens are in the ravine, surrounded by mountains, with short sunshine and no wind disaster. Superior natural conditions gave birth to the unique charm of rock tea.
The geology of Wuyishan is Cretaceous Wuyi layer, with banyan tree in the lower part and conglomerate, red sandstone, shale, tuff and volcanic conglomerate in the middle. The parent rock of tea garden soil is 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 saprolite or gravelly soil. According to Xu Huobo's textual research on tea in Ming Dynasty, "Wuyishan is suitable for tea". Suitable soil has created the excellent endoplasm of rock tea. Clear water and green hills, steep peaks and deep valleys, deep mountains and Gao Quan, sandy soil and rotten, foggy and rainy, sunny and cloudy in the morning, Wuyi Rock Tea enjoys the Hui Ze of nature. It is dedicated to people with its unique "fragrant flowers and rocks", which makes the same people feel ashamed.
Wuyi rock tea can be divided into rock tea and continental tea. Rock tea in the mountains is the top grade; At the foot of the mountain, there is mainland tea, followed by mainland tea. As far as varieties are concerned, it includes Lu Xian Tea, Dong Bin Tea, Narcissus, Dahongpao, Wuyi Qizhong, Cinnamon, Celosia cristata and Oolong. , often named after the origin, ecology, shape or color and fragrance 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 there was a juren who went to Beijing to take the exam in the Ming Dynasty. When passing through Wuyishan, he suddenly fell ill and suffered from unbearable abdominal pain. He met a monk by chance. The monk took a famous tea bubble from his collection and drank it with him. He recovered from his illness. After winning the first prize in the exam, he came to thank the monk and asked about the origin of tea. When he learned that, he took off his Dahongpao and circled 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 put on Dahongpao, take off their robes and hang them on tribute tea trees, so they are called Dahongpao. A more widespread saying is that when picking tea, you should burn incense to worship heaven, and then let the monkeys put on red vests and climb to the cliff above the tea trees to pick tea. Therefore, this kind of monkey picking tea is called "Aunt Ma" in Cantonese (Cantonese people call monkeys Aunt Ma). It is precisely because of scarcity and difficulty in picking that this kind of tea is a precious treasure in the market.
Wuyi narcissus is another rock tea variety. Because its leaves have a faint fragrance, it can be made into fragrant and extremely precious tea, so it is called narcissus, which is one of the most popular oolong tea varieties in Japan.
Besides, Fenghuang Mountain in the east of Guangzhou, Guangdong Province is rich in oolong tea called "Phoenix Dan Cong". Because the tea tree is as high as ten feet, it has the feeling of standing out from the crowd, so it is called single obedience. When picking, the conditions are very strict, and there is a saying of "five not picking", that is, the sun rises, the weather is hot, and the buds are not strong in the early stage, cloudy days and rainy days. It is characterized by thick, light and straight rope, thick and thin rope, soft texture and a unique fragrance that is elegant and pleasant.
Wuyi rock tea is a semi-fermented tea with red leaves. Its characteristics were most succinctly summarized by Zhang Liangsaw in Qing Dynasty, that is, "lively, sweet, clear and fragrant" (see Notes on Returning to the Field). Its strips are solid and uniform, and the colors are green, brown and fresh. After brewing, the tea soup is dark orange, clear and gorgeous. The leaf bottom is soft and bright, the leaf margin is scarlet, and the leaf center is light green with yellow; Both the sweetness of black tea and the fragrance of green tea; Tea is warm but not cold, and it won't go bad for a long time. The fragrance will be clear and the taste will be mellow. Small pots and cups are often used when making drinks. Because they are rich in 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 has unique quality. /kloc-was introduced to Europe in the 0 ~ (th) century, and was deeply loved by local groups. It was once known as the "medicine for all diseases".
Tieguanyin
Anxi Tieguanyin is produced in Yaoyang, Xiping County, Anxi County. It is located on the southeast slope of Dai Yun, and the terrain is inclined from northwest to southeast. The west is dominated by mountains, with the highest peak reaching 1600 meters above sea level, commonly known as "Inner Anxi". The eastern part is dominated by hills, commonly known as "Waianxi". In the past, tea areas were concentrated in Inner Anxi. Since the 1950s, the tea-growing areas have been growing and spreading all over the county. The annual tea output accounts for more than 10% of the total tea output in Fujian province, ranking first in the province. The annual average temperature at different altitudes in Anxi County is 15-2 1℃, the extreme minimum temperature is-0.9-5℃, the extreme maximum temperature on the flat land is 39.3℃, the stable accumulated temperature is ≥ 10℃, and the annual rainfall is 1700.
People in Anxi County attach great importance to the cultivation of improved varieties and have mastered the means of asexual reproduction. The number of clonal tea varieties ranks first in China. According to the investigation results of tea varieties in the county, there are more than 50 tea varieties. Among them, Tieguanyin, Benshan, Huang Dan (Huang Dan), Hairy Crab, Oolong, Meizhan and Lan Qi are common planting varieties. 1984 Tieguanyin, Eriocheir sinensis, Meizhan, Huang Dan, Daye Oolong and Benshan were recognized as national excellent varieties at the national tea variety approval meeting held in Xiamen.
Since 1950s, in order to facilitate classification, Anxi Oolong Tea has been divided into three categories: Tieguanyin, Color Variant and Oolong Tea. Except Tieguanyin and Oolong tea, all other varieties are classified as varieties with different colors. In recent years, yellow and light-colored varieties have been listed separately. According to statistics of Zhuang 1937, oolong tea varieties account for 38% of the county's output. At present, most of them have been replaced by Tieguanyin and hairy crabs, and a small number of oolong are sold in mixed colors. At present, Anxi color species account for more than 80% of the total output of Anxi oolong tea. According to the data of 1983, in Anxi County, Benshan accounts for 12%, Eriocheir sinensis accounts for 2 1.2%, Oolong accounts for 16.4%, Mei accounts for 10.5% and Cymbidium accounts for 2.7%.
There are two legends about its origin: First, according to Wei Shuo's legend, Yin Wei (1703- 1775), an old tea farmer in Songyantou, Yaoyang, Xiping, is diligent in growing tea and believes in Buddha Guanyin every morning. One night, while sleeping, Yin Wei dreamed that he was going out with a hoe and walked to a stream. He found a tea tree in a crack, which was flourishing and had an attractive fragrance. Yin Wei was curious and was about to bend over to pick it up. Suddenly a dog barked, disturbing a good dream. Rosty Yi and Yin Wei searched in their dreams, and sure enough, they found a tea tree they had seen in their dreams in the crevice of a stone pit in Guanyin Lun. Careful observation shows that the leaves are oval, the mesophyll is thick and the buds are purple-green, which is different from other species. He was overjoyed, so he transplanted the tea tree into a broken iron tripod at home and carefully cultivated it. After several years of propagation, the plant grew strong and its leaves were oily green. It's time to collect, and sure enough, the tea has unique quality and extraordinary aroma. It is regarded as a treasure and kept in a jar. Whenever distinguished guests come to the door for tea, people who have drunk this kind of tea are full of praise. One day, a teacher drank this kind of tea and asked in surprise, "What kind of tea is this?" Yin Wei told the teacher in detail what he had encountered in his dream and what he had transplanted, and said that tea was found in a cliff stone carving, which was as powerful as an arhat. After transplanting, it was planted in an iron tripod, hoping to be called an "iron arhat". The teacher shook his head and said, "Some arhats are ferocious and terrible, and good tea can't be called out." This tea is from the Guanyin dream, or elegantly called Tieguanyin! " Upon hearing this, Yin Wei al Jefferson said.
The second is the "Wang Shuo", which is said to be from Nanyan, Yaoyang, Anxi (now Nanyan Village, Xiping Township), Wang Shirang, the champion of the vice tribute in the tenth year of Yongzheng in the Qing Dynasty (1732), and qi zhou, the judge of Huangzhou Government in Huguang (now Hubei). He once built a study at the foot of Nanshan and named it "Nanxuan". In the spring of the first year of Qing Qianlong (1736), Wang He and his friends often wrote in Nanxuan. Every time the sun sets, they hang around Nanxuan. One day, I saw a tea tree different from other species in the deserted garden, so I transplanted it to Nanxuan's garden, managed it day and night, carefully cultivated it, and propagated it year after year, with lush foliage and red hearts. The finished product is moist, fat and delicious, with extraordinary smell; After soaking, the fragrance is mellow and refreshing. After six years of Qianlong's reign, Wang was called to Beijing, met with assistant minister Fang Li, and presented him with tea. Fang tasted its unusual taste, so he turned to the palace. After drinking it, Emperor Qianlong was very happy. He called a scholar to inquire about the history of Yaoyang tea. Because its tea is moist, heavy and "iron" and tastes like "Guanyin", it was named "Tieguanyin".
Tieguanyin plants are shrub type, mesophyll type and late bud type. The tree is open and the branches are oblique and sparse; The leaves are oval, dark green in color, thick and crisp, with wavy edges, slightly turned back, obtuse and round serrations and purplish red buds. There are many flowers and high seed setting rate. The germination period is around the vernal equinox, and the stop growth period is around the first frost. The annual growth period is 7 months. Delicate in nature and poor in resilience, there is a saying that "good drink is not easy to grow." Oolong tea has excellent quality, mellow and fresh taste, elegant fragrance, clear and golden soup color, thick and soft leaves, and is often distinguished from other oolong teas by its natural blue fragrance and special "Guanyin rhyme". Red. Green tea is of medium quality.
The production process of Tieguanyin is very complicated, and the produced tea strips are compact, moist in color and green in sand. Good Tieguanyin will condense into a layer of frost because caffeine evaporates with water during the production process; After brewing, it has natural orchid fragrance and pure taste. Drink with a small tea set, smell the fragrance first, and then taste it. Suddenly, I feel that my mouth is full of fragrance, and I have not studied the aftertaste.
In the 22nd year of Guangxu reign in Qing Dynasty (1896), Fu Mei brothers Zhang Naimiao and Zhang Nai introduced Tieguanyin to Muka area in Taiwan Province. Then it spread to Yongchun, Nan 'an, Hua 'an, Pinghe, Fu 'an, Chong 'an, Putian and Xianyou counties in Fujian Province and Guangdong Province. In recent years, after oolong tea was found to have the functions of fitness and beauty, Tieguanyin became more and more popular in Japan and Southeast Asia.
Keemun Black Tea
Qimen black tea is also called Qi Hong. 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 "Records of the Newly Built Yangtze River in Qimen County" said that there were seven or eight people engaged in tea industry in Qimen area. ..... Qi Zhiming, Huang Xiang ". 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 Fujian black tea (Hong Min) is highly respected and we want to produce black tea locally, we 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 "the tea in China has the fragrance of spring".
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".