Mr. Liu Feng, deputy director of the Literature and History Committee of the Chinese People's Political Consultative Conference and president of China International Tea Culture Research Association, is very happy these days. In March this year, he submitted a proposal to the Second Session of the Tenth Chinese People's Political Consultative Conference Conference on determining tea as China's "national drink", and finally got an answer. On June 25th, the Ministry of Agriculture of China officially replied to Mr. Liu Feng, saying that it is meaningful to advocate tea as a "national drink", and it will promote and support the identification of tea as a "national drink" together with the AQSIQ, the Ministry of Commerce, the National Federation of Supply and Marketing Cooperatives, the All-China Federation of Industry and Commerce, the State Administration for Industry and Commerce and other relevant departments.
Advocating "tea is the national drink" did not begin today. Cha Sheng Lu Yu mentioned in the Book of Tea that "tea is a drink, which originated in Shennong and was heard in Duke Zhou of Lu"; Su Dongpo, a great writer in the Song Dynasty, called tea "Ye Jia" and recorded it as "Ye Jia enjoying guests" and had the experience of "boiling water with live fire". In the Song Dynasty, Fan Zhongyan wrote a poem: "Doucha tastes light, and Doucha tastes light blue", saying that tea is better than orchid. Dr. Sun Yat-sen clearly advocated that tea should be a national drink.
Archaeological findings confirm that tea is a national drink with a very rich physical foundation. The series of gold and silver tea sets unearthed in Famen Temple, Shaanxi Province, the ruins of Gongchayuan in the Tang Dynasty and the trace of Lu Yu in Cha Sheng, the stone carvings and cooking murals of Gongchaya in Beiyuan in the Song Dynasty discovered in Jian 'ou, Fujian Province, the tea service and drinking in the ancient tombs of Liao Dynasty unearthed in Xuanhua, Hebei Province, and various historical witnesses that China tea spread all over the world are enough to prove that tea is a national drink and is in line with history and national conditions.
In recent years, with the improvement of people's living standards in China, tea culture has been recognized by more and more people in China. Taking tea as a friend, advocating tea culture and pursuing tea concept have gradually become a social fashion. From 65438 to 0999, Fujian Tea Society issued an initiative: advocating tea as a national drink, so that tea can play a unique role in promoting social civilization. In March this year, the third national tea culture seminar was held in Hangzhou, and all the participants once again advocated: advocating tea as a national drink. They believe that advocating tea as a national drink is not only in line with the spirit of honesty and thrift, but also a practical action to love the country and support the national culture.
Regrettably, although the call of "tea for the country to drink" has been shouted for many years, it has not attracted the attention of competent departments at all levels. Although various types of tea culture activities have been held in major tea-producing areas in China, they are only lively in form. The academic discussion on tea culture is a mere formality, lacking academic nature. Although there are many publications about tea culture, the content is vague and the quality is not high.
As far as China tea industry is concerned, the present situation is not optimistic. According to statistics from relevant departments, at least 80 million people in China have tea-related livelihoods. Although the number of employees ranks first in the world, the status of tea is not the first in the world. The output, quality and benefit of tea in China are not as good as those in India and Kenya, and there are few internationally famous brands. In recent years, the international status of China tea has even declined. Due to extensive production and management, tea brands are miscellaneous and there are too few fine products. There are hundreds of brand teas in China, among which there are no less than 80 in Zhejiang, the most famous of which is West Lake Longjing, but its popularity abroad is not high, and only a handful of "famous teas" can really go abroad. Although tea is not produced in Britain, "Lipton tea" is popular all over the world. Although there are many departments in charge of tea in China, such as agriculture, forestry, supply and marketing, economy and trade, etc. From planting, processing to export, different departments are in charge, but the results are mutually restrictive, resulting in great waste of manpower and material resources.
Compared with China, our neighbors pay more attention to tea. In Japan and South Korea, tea has been designated as "national drink", and Japan even proposes that every primary school student should drink a cup of tea every day. The author once went to Japan for an interview, and wherever he went, the host basically offered tea, and repeatedly stated that "this is the happiness that your country introduced to China". Looking back at China, most primary and secondary schools and kindergartens don't teach students how to drink tea, let alone designate students to drink a cup of tea every day. Many children grew up almost entirely drinking cola to quench their thirst and didn't even know the taste of tea.
Advocating tea as a national drink is directly related to the health of Chinese people. Tea contains a large number of trace elements, such as calcium, magnesium, zinc, ribonucleic acid, etc., which are beneficial to men, women and children. Studies show that drinking tea can play the role of "three increases, three resistances and three declines", that is, enhancing strength, wisdom and beauty; Anti-aging, anti-radiation and anti-cancer; Reduce blood pressure, blood sugar and blood lipid. Of course, such a good thing that is beneficial to physical and mental health should be strongly recommended and advocated to the Chinese people.
It should be said that it will not be too difficult to promote "tea for the country" in China. In China, there are tea bases in 17 provinces and more than 900 counties, and the total output of tea ranks second in the world. There are more than 10,000 teahouses in China. Drinking tea has become a daily necessity for China people. Advocating that tea is the national drink can make tea culture develop in China, become the symbol of China culture, and improve the international status of China tea.
Advocating tea as the national drink is a concrete and pragmatic work, which requires multi-sectoral cooperation and creates a good social atmosphere. For example, set up a "national drinking day", hold various tea tasting activities, and vigorously promote tea culture; Compile "China Tea Reader" to popularize tea knowledge; Open up the famous tea market and expand the tea industry; Formulate tea standards to improve the quality of tea in China; And advocate not smoking and drinking less, and develop the habit of drinking more tea, especially drinking a cup of tea every day in primary and secondary schools and kindergartens, in order to reverse the drinking habits of teenagers. Wait a minute.
Mr. Lu Xun said: "It is a blessing to have good tea and drink good tea." The author believes that drinking tea is a good medicine for fitness, a enjoyment of life, a way of self-cultivation and a bond of friendship. Relevant state departments should support the initiative that "tea is the national drink".
Foreigners taste tea.
In the modern information society, foreigners who are too busy to touch the ground envy the mood of China people drinking tea. However, there are thousands of kinds of tea and ten thousand kinds of flavors, but foreigners drink tea with unique characteristics.
Japanese people have a soft spot for tea. I mainly drink green tea, including a kind of emerald green tea, which is slightly blue and has a faint feeling. Brewed with ancient tea bowls, oval handles and other tea sets, the tea leaves are astringent and sweet, and the sweetness differentiates into rich corn fragrance, which makes you feel like Lin Mang soaking in the rain. The tea ceremony used an old bowl of coarse porcelain to show modesty and self-respect.
America is a coffee kingdom, but about half the people drink tea. Tea sales in the United States exceed $65,438 billion annually. There are hundreds of kinds of China oolong tea and green tea on the American market, but all of them are canned Leng Cha. Americans drink tea differently from China. Most people drink iced tea instead of hot tea. When drinking, put the ice cubes in the herbal tea first, or put the herbal tea in the refrigerator to cool it before taking a sip. Unfortunately, because this kind of tea is cool, it is not as warm and smooth as China tea, so the taste of tea is greatly reduced.
Germans also like drinking tea. But there are some funny and lovely places for Germans to drink tea. For example, Germany also produces scented tea. However, it is not the tea smoked by jasmine, magnolia and rice fragrance in China. Their so-called "scented tea" is made of apple, hawthorn and other petals and dried fruits, and there is not a piece of tea in it. It is really "flowers without tea". China scented tea is about the fragrance of flowers; German scented tea, seeking the truth of petals; German scented tea must be sweetened, otherwise it will be sour because of its strong fragrance.
Germans also buy China tea. But drinking tea at home is to wash the tea leaves placed on the fine metal screen with boiling water. The washed tea leaves can flow into the teapot through the funnel installed under the screen, and then the tea leaves are actually poured out. A China man went to a German house and found that the tea there was weak in taste and color. I didn't know the "unique initiative" of the Germans "making tea" until I asked.
It is said that there is a Chinese restaurant in Berlin, Germany, which has opened a new business of tea drinking and tea art. Yixing teapot, fine porcelain teacups and other tea sets are available in the restaurant, and specially trained waiters are provided, but the price is quite expensive. Even so, Germans are happy to come here and enjoy authentic Chinese tea art. Due to the lack of seats, they often need to reserve seats seven days in advance, resulting in the spectacle of "queuing for tea".
Buddhism and Tea Science
When it comes to tea culture in China, people often notice that it has a great relationship with Buddhism. Japanese people often talk about "tea Zen blindly", and China also has this statement. The rapid development of tea culture in Tang Dynasty is closely related to Zen Buddhism, because Zen Buddhism advocates tact and can coordinate with other traditional cultures in China, thus coordinating with the development of tea culture.
Zen, called Zen in Sanskrit, means meditation and meditation. Zen advocates the method of meditation, "pointing directly at people's hearts, treating nature as Buddha, and not making words." In other words, peace of mind without worry, this heart is Buddha. This method is very close to the inner cultivation emphasized by Confucianism and is conducive to purifying one's own thoughts. Secondly, Zen advocates no sorrow, no joy, and no joy. This is also close to the quiet thought of Taoism.
Zen Buddhism is China Buddhism, which advocates "epiphany". If you look down on everything, you will "realize". Getting spiritual sustenance in tea is also a kind of "enlightenment", so it is said that tea can get the Tao, tea has the Tao, and Buddha and tea are interlinked. Taoism seeks an ethereal and nihilistic artistic conception from drinking tea, while Confucianism is frustrated and wants to cultivate its transcendental quality with tea. These three schools of thought are consistent in their pursuit of "quietness", "openness", "purity" and "principle" of tea. However, Taoists are too evacuated, and it is difficult for Confucian scholars to get rid of the cold world after all. The Buddhist monks' pursuit of quiet enlightenment is much more persistent, so China's word "tea ceremony" was first put forward by Buddhist monks.
Anyone familiar with the history of tea culture in China knows that it was Japanese monks who first learned to drink tea from China and brought tea varieties to Japan. The first monk who brought China Zen Tea Ceremony to Japan was monk Rongxi. Therefore, the Japanese tea ceremony and the saying of "tea Zen blindly" also originated from China. Buddhism has made great contributions to the spread of China tea culture overseas. From this point of view, Buddhist tea culture has played a leading role.
Famous Tea Gathering —— Top Ten Famous Tea in China
There are thousands of ancient and modern famous teas in China, among which they are among the top ten famous teas in China. But there are different opinions about the top ten famous teas. According to the comprehensive factors such as historical influence, output and fame, the following ten famous teas are selected and briefly introduced.
1, West Lake Longjing
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 element is famous for its "green color, strong fragrance, sweet taste and beautiful shape". Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River and visited Tianzhu, Yun Qi, Longjing and other places to inspect the collection and production of Longjing tea, and made poems in praise. It is also said that 18 tea trees in front of Gong Hu Temple at the foot of Shifeng Mountain were named as "Imperial Tea" and collected tribute every year.
The excellent quality of Longjing tea is formed by fine processing technology. Picking 1 bud, 1 leaf and 1 bud with two leaves in the early stage of development as raw materials, and carrying out several procedures such as spreading, green pot frying, moisture regain, screening, steaming, screening, removing yellow tablets and tea powder, dust removal, warehousing and the like. 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, watch and taste.
In the past, Longjing tea in West Lake was divided into five categories: lion, dragon, cloud, tiger and plum. For a long time, West Lake Longjing tea has become a gift tea and friendship tea. It has played an important role as a bridge and link in international exchanges, and it is a symbol of incorruptibility at state banquets and tea parties.
2. Dongting Biluochun
"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 "Dongting Mountain in Changzhou County, Suzhou" in the Book of Tea. The tea produced in Dongting Mountain is commonly known as "shocking fragrance" because of its high and lasting aroma. Later, after Emperor Kangxi of Qing Dynasty tasted this kind of tea, he realized that it was produced by Biluofeng in Dongting Mountain and renamed it "Biluochun".
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 hidden green, elegant 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.
3. Huangshan Mao Feng
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 that "tea is kept in a crevice next to the Lotus Temple, and it is fragrant and cold, and it attacks the palate, so it is called Huangshan Yunwu Tea". According to legend, this is the predecessor of Huangshan Mao Feng. 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. Mao Feng, a special 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 yellowish and plump. 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.
4. Five Laws (Tun Law)
Oolong refers to the green tea in Wuyuan, Jiangxi. Wuyuan County was established in the 28th year of Tang Kaiyuan (740), and has been subordinate to Huizhou (back to Zhangzhou and Xin 'an County). 1934 transferred from Anhui to Jiangxi, 1947 transferred to Anhui, 1949 transferred 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 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 (plum tea with different colors, such as Zhenmei, Gong Xi, Xiumei and Wulv). Taking Zhenmei as an example, Tunlu finished tea has a compact appearance and a gray-green and moist color. The brewed soup is bright yellow-green, with ripe chestnut aroma, long and fresh, and mellow and sweet taste. Wulutunqing is a fist product of plum tea exported by China, which is mainly sold to more than 50 countries and regions such as Morocco, Algeria, Mali, Libya and Mauritania.
5, Pingshuizhu tea
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. The collection of modern pearl tea is similar to that produced in Japan. Picking fresh leaves, deactivating enzymes, kneading, frying two greens, frying three greens, making a right pot and making 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. After brewing, the 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.
6. Qi Hong
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.
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".
7. Dianhong
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. 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 abundant in Tang and Song Dynasties. Up to now, Pu 'er Tuocha, cake tea, square tea and pressed tea are still produced and sold in equal quantities. Yunnan's red producing areas are mainly 20 counties in Lincang, Baosimao, Xishuangbanna, Dehong and Honghe along the Lancang River in Yunnan. Dianhong congou tea is made from the bud leaves of 1 bud 2 and 3 leaves, which are withered, twisted, fermented and dried. Dianhong broken tea is made by withering, rolling, cutting, fermenting and drying. Kung fu tea is a strip, and red broken tea is a granular broken tea. The former has mellow taste, strong aftertaste and strong irritation.
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 full of 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.
8. Anxi 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 Anxi. Tieguanyin, Huang Dan, Benshan, Eriocheir sinensis, Dayehuanglong and Meizhan are all well-known varieties in China. Therefore, Anxi is known as the "treasure house of improved varieties of tea trees". Among the many varieties of tea trees, Tieguanyin is the best and most famous one. "Tieguanyin" is an excellent tea variety with weak branches, stretched branches, dark green leaves, soft and plump leaves and full buds.
Tieguanyin originated in Xiping Township, Anxi County, with 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. The other is that there was a man named Wang Shirang in Yaoyang, Anxi, who picked the leaves of a tea tree and made tea for the emperor, who named him Tieguanyin. The picking technology of Tieguanyin tea is very special. Instead of picking very tender bud leaves, pick 2-3 leaves from mature new shoots, commonly known as "show-face picking", which means picking when all leaves have spread out and formed buds. The collected fresh leaves are fresh and complete, then they are cooled, dried in the sun, shaken (turned green) until the natural floral fragrance is released. When the fragrance is rich, they are fried, twisted and wrapped with cotton cloth (rolled with tea leaves) to make the tea leaves roll into particles, and then baked 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. Its quality features are: curly tea strips, fat-saving, round, heavy and even, sandy and green in 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.
9. Dahongpao
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.
The name of "Dahongpao" is fir tea tree, which grows on the Gaoyan cliff in Kowloon, Wuyishan. 1927 The "Dahongpao" stone carving made by the monks in Tianxin Temple is still preserved on the rock wall, where the sunshine is short, the light is reflected more, and the temperature difference between day and night is large. 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 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 produced in batches. 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, steaming, frying, primary kneading, re-frying, re-kneading, water roasting, winnowing, spreading, cooling, picking, redrying, winnowing, and supplementary fire.
The quality characteristics of "Dahongpao" are compact appearance, bright green and brown color, bright orange and yellow soup color after brewing, and red and green leaves. 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.
10, frozen top 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.
The frozen roof has a long history of producing tea. Frozen Top Mountain is a branch of Phoenix Mountain, which lives on a mountain 700 meters above sea level. It is said that tea is planted in the mountains. Because the mountain is rainy and the road is slippery, tea farmers who go up the mountain have to jump on tiptoe (only by freezing their toes can they reach the top of the mountain), so this mountain is called "frozen roof". On the top of the frozen mountain, there are many excellent varieties of tea trees, such as Qingxin Oolong. 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 tea sold by the local tea shop is filled with two pieces of square wool paper, which are matched inside and outside. Put in four pieces of tea leaves and wrap them into a rectangular square package. The package is covered with the logo of the tea shop. Then it is sold in packages. This kind of tea is called "packaged tea". Baozhong tea in Taiwan Province Province belongs to mild or moderate fermented tea, also known as "fragrant oolong tea". According to the different shapes, packaged tea can be divided into two categories: 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-topped oolong tea are: the shape is semi-spherical, the color is dark green and oily, the brewed soup is bright yellow-green, the aroma is high, the floral fragrance is caramel, the taste is mellow and it is 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.