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.
Identification method
Produced in Xihu District, Hangzhou, Zhejiang. The tea leaves are flat, tender, neat, even in width, yellow and green, smooth to the touch, with one or two leaves per bud; Buds are longer than leaves, generally less than 3 cm. Buds and leaves bloom evenly, without clips and fragments, and are small and exquisite. Longjing tea tastes fragrant, while the fake Longjing tea is mostly grass-clear, with too many clips, which makes it feel unsmooth and slippery. [Edit this paragraph] 2. Brief introduction of Dongting Biluochun
Biluochun is a famous green tea variety, which is produced in Dongting Mountain near Taihu Lake in Wuxian County, Jiangsu Province. The shape is curled like a snail, with natural floral and fruity flavor, and it is the flower in tea. Biluochun tea is fried with tender buds picked from tea trees in spring; High-grade "Biluochun" requires13.6 ~150,000 tea buds per kilogram of dry tea. Rope-shaped compact, white hair exposed, silver-green color, emerald attractive, curled into a snail, hence the name "Biluochun". The soup is clear and bright, rich and mellow, fresh and refreshing, and has a long aftertaste; The leaves are green and green.
Spring tea strips are tightly knotted, curled into snails, 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.
Identification method
Luobi Peak, Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province. Silver buds are exposed, one bud and one leaf. The total length of tea leaves is 65438 0.5cm, and there are 58000-70000 buds per 500g. Buds are curly, leaves are curly and green, and leaves are tender, uniform and bright.
False is one bud and two leaves, and the bud leaves are uneven in length and yellow. [Edit this paragraph] III. Brief introduction of Huangshan Mao Feng
Huangshan Mao Feng is a famous green tea variety, which is produced in Huangshan, Anhui. It is mainly distributed around Yungu Temple, Songgu Temple, Diaoqiaoyan, Ciguang Pavilion and Bansi in Taohua Peak. Here, the mountains are high, the forests are dense, the sunshine is short, there are many clouds, and the natural conditions are very superior. Tea trees are moistened by clouds, not attacked by cold and heat, and accumulate good quality. Mao Feng in Huangshan Mountain is very thin. Mao Feng tea is thin, flat and slightly curved, like a sparrow tongue, fragrant as cymbidium, and mellow and sweet in taste.
Data record
In the Qing Dynasty, the 47th Century An (1838- 19 10), the Jade Qing Tang written by Xie's family in Cao Xi, Shexian County, Anhui Province, was named Shuo Shu, and its four sons were sealed in the middle of 19 10. According to the preface to Xiangzi Shuo and related investigations, Zheng 'an/Kloc-started to do business in Jiangbei at the age of 0/8, so in the middle of Xianfeng, the Taiping Army passed through Huizhou, "the family business was destroyed", and then the younger brother had the money to wait on his parents to escape. Later, he was attacked by the plague, and most of his uncles died. After two years of stability, my brother died of illness. Zhengan is "when you are helpless, there is no place to stand at home" and it has reached the point of poverty. Out of fear, I vowed to support my husband again. He led his family to rent a mountain in Chongtou Garden, 9 kilometers away from home, to grow food and tea gardens. During this period, three families, Jiang (Xintian), Zheng (Wayaotan) and Wang (Hengluxia), and two families, Wu and Chu, who fled Anqing, successively moved into Chongtou Garden to rent mountains to grow grain and develop tea gardens. During Tongzhi years, business was booming. Zhengan often went out to do business and bought spring tea by hanging scales in Caoxi every year. After a little processing, every household chooses to open stores in Cao Yun and Gao Zhe in the east of Anhui. Xie (18 18- 1878) worked in the official's son of Xingou Company in Jingjiang County, Jiangsu Province, and brought tea from the Yangtze River waterway to Jingjiang and then to Shanghai to enter the market, which opened his eyes. At that time, there were many teahouses in Shanghai, and Gezhuang also had famous products. The competition for regular tea is quite fierce. Zheng Xie 'an has a clear understanding: to open a teahouse in the Shanghai market, you must have good signs and the best tea in hand. He collected market business practice and more than 20 years' experience in planting, picking, making and selling tea, and got many directions from his father and uncle. In the later period of Tongzhi, the establishment of tea number has taken shape. In the first year of Guangxu (1875), Caoxi "Xieyuda Tea Shop" was opened. After Tomb-Sweeping Day, he personally led his family to Chongtouyuan Tea Garden, and carefully selected the raw materials of fat bud tea. After careful production of "frying in a pot (that is, using five barrels of pot to kill green), gently kneading (gently kneading by hand), baking embryos (rough fire), building a garden, winnowing, and baking again (full of fire to show essence)", a unique new tea was formed. Because "white hair covers the body and buds are like peaks", it is called "Mao Feng" first. Because of the small quantity, it was first shipped to the newly listed "Xie Teahouse" in Shanghai. After tasting it, the British tea merchants gave a thumbs-up and praised it again and again. Mao Feng not only became famous quickly in Shanghai, but also opened up a channel for the export of green tea houses. Later, due to the origin of Mao Feng, it belongs to the source of Huangshan Mountain and is adjacent to Huangshan Mountain, so it is called "Huangshan Mao Feng". Therefore, Xie Zhengan is not only the pioneer of "Xie Tea Shop", but also the founder of "Huangshan Mao Feng". Later, with its great achievements as its ancestor, Xie's Jade Qing Hall was divided into Shenyutang, which was used to purchase property. For example, in the 27th year of Guangxu (190 1), it was recorded in the property purchase book of Caoxi, Huangshan Mountain, Tunxi, Zheng 'an. Later, the local people in Shenyutang were collectively referred to as "people in tea shops".
Identification method
Identification method: produced in Huangshan Mountain, Shexian County, Anhui Province. Its appearance is tender and slightly curly, the buds are fat, even and sharp, the shape is a bit like "sparrow tongue", and the leaves are golden yellow; The color is light green and oily, the aroma is fresh, the water color is clear, the apricot is bright, the taste is mellow and sweet, and the leaves at the bottom of the leaves are blooming, rich and bright. Fake tea is yellow-brown, bitter and leaves do not bloom. [Edit this paragraph] 4. Brief introduction of Lushan Yunwu tea
Lushan Wuyun tea is a famous green tea. Produced in Lushan Mountain, Jiangxi Province. Lushan Yunwu Tea, called "Wen Lin Tea" in ancient times, has been called "Lushan Wu Yun" since the Ming Dynasty.
Lushan Wu Yun tea is green in color, fragrant as blue, thick, mellow, fresh and tender.
The majestic Lushan Mountain has had the reputation of "Kuanglu is the best in the world" since ancient times. Lushan Mountain is located in Jiujiang City, Jiangxi Province. It starts from the flat ground and flies to the edge of rivers, lakes and seas, bordering the Yangtze River in the north and Poyang Lake in the south. Its main peak soars into the sky, with an altitude of 1543 meters. There are many cliffs and steep walls, deep valleys, criss-crossing, clouds in the mountains, unpredictable, and white clouds around the mountains at the turn of spring and summer. Sometimes a light cloud covers the mountain peak like gauze, and sometimes a cloud flows down thousands of meters from a steep mountain peak and pours into a deep valley. This magnificent landscape is called the "waterfall cloud" of Lushan Mountain. Clouds add a lot of magical scenery to Lushan Mountain. Clouds are named after tea.
Lushan Wuyun tea not only has an ideal growth environment and excellent tea varieties, but also has exquisite harvesting techniques. Before and after Tomb-Sweeping Day, with the elevation rising, the exploitation of fresh leaves was postponed to May Day, with one bud and one leaf as the standard. After that, it was collected back to the camellia oleifera forest. Spread it thinly in a cool and ventilated place to keep the fresh leaves pure. Then, after nine processes, such as fixing, shaking and twisting, the finished product is made.
Due to the climatic conditions the day after tomorrow, Wuyun tea is picked later than other teas, usually between Grain Rain and Changchun. 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." .
Verb (abbreviation of verb) Brief introduction of Luan melon slices
Lu 'an Guapian is a famous green tea, and it is also the only product fried with a single tender leaf in famous tea. It is produced in Dabie Mountain tea area in western Anhui, among which the three counties of Lu 'an, Jinzhai and Huoshan are the best. The finished tea is melon-seed-shaped, hence the name "Lu 'an Guapian", with green color, high aroma, sweet taste and resistance 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".
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 the 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 treasure in melon tea.
Identification method
Produced in Yun Qi of Lu 'an and Jinzhai, Anhui. Its shape is flat, each piece has no buds and stems, the leaves are green and smooth, slightly overlapping upwards, resembling melon seeds, with high aroma in the endoplasm, green in water, sweet in taste and thick and bright at the bottom of the leaves. The fake tastes bitter and yellow. Brief introduction of intransitive verb junshan silver needle
Junshan Yinzhen belongs to light fermented tea, which is a treasure of yellow tea in China. It is produced in Luoqing Island, Dongting Lake, Yueyang, Hunan. It is described as "Dongting Di Zi hates spring, and the grass grows for two thousand years". It is a traditional famous tea with a history of more than 1000 years. 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. 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 bud tips, 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 it is not allowed to pick tea leaves in nine situations, such as rainy days, wind and frost days and insect injuries. 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.
Identification method
Produced in Junshan, Yueyang, Hunan. It is composed of undeveloped fat buds. The buds are fat, straight and even, covered with fine hairs, golden and bright in color, fresh in aroma, light yellow in brown, sweet and refreshing in taste. After brewing, it seems that tender buds rush to the water surface, stand in the air, and then slowly sink into the bottom of the cup, like a group of unearthed bamboo shoots, standing like a silver knife. The fake silver needle smells like grass, and the silver needle will not stand up when it is soaked. Brief introduction of Xinyang Maojian tea
Xinyang Maojian tea, produced in Dabie Mountain area of Xinyang, Henan Province, 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
Xinyang Maojian tea is deeply loved by people and has many honors.
19 15 won the quality certificate of famous tea of 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.
1990 "Longtan brand" super Xinyang Maojian tea won the first place in the national famous tea appraisal and the national gold medal for its "beautiful shape, green color, high fragrance and sweet taste".
199 1 was awarded the title of "Famous Tea of China Tea Culture" at Hangzhou International Tea Culture Festival.
1999 won the gold medal of Kunming World Horticultural Exposition.
Identification method
Produced in Cheyunshan, Xinyang, Henan. Its shape is compact, thin, round, smooth and straight, with silvery green and dark green, the aroma of the endoplasm is fresh, the leaf bottom is light green and even, and the leaves are black. Generally, one bud and one leaf or one bud and two leaves are curly and yellow. [Edit this paragraph] VIII. Brief introduction of Wuyi rock tea
Wuyi rock tea is a famous oolong tea variety, which is produced in Wuyi Mountain, a famous mountain in the southeast of Xiujia in northern Fujian. Tea trees grow in cracks. 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 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 will not go bad if it is stored for a long time. The fragrance will be clear for a long time, and the taste will be mellow for a long time. 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".
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.
In addition, Fenghuang Mountain in Chaodong is rich in oolong tea called "Phoenix Dan Cong". Tea trees stand out from the crowd because they are more than ten feet high, so they are called Dan Cong. 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.
Identification method
Wuyi rock tea is plump, compact, uniform in shape, with twisted strings, commonly known as "dragonfly head", and frog-shaped sand grains on the back of leaves; The soup color is orange yellow, the leaf bottom is even and bright, with vermilion or red spots on the edge, yellow-green mesophyll in the center, light yellow veins and resistance to foaming. Fake tea began to taste weak, lacking charm and dull color. 9. Introduction to Anxi Tieguanyin
Tieguanyin is a famous oolong tea variety, which is produced in Anxi, Fujian. Tieguanyin is the best oolong tea. Its quality characteristics are: the tea strips are curly, 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 yellow, moist and rich like amber, and has a natural and fragrant orchid fragrance. The taste is mellow and sweet, and the sweetness has a long history, commonly known as "rhyme". Tea has a long pitch, which can be described as "seven bubbles are more fragrant".
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, then taste it, and suddenly feel full of fragrance and endless aftertaste. 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.
Identification method
Produced in Anxi County, Fujian Province. The leaves are as heavy as iron, as beautiful as Guanyin, mostly spiral, with sand green color, smooth green pedicle and natural orchid fragrance. The soup is clear and golden in color, mellow and sweet in taste, slightly bitter in mouth, immediately sweet, resistant to brewing, full and bright with green and red edges, and each kind of tea has tea branches. The fake tea leaves are slender and thick, with no green and red edges. [Edit this paragraph] X. Introduction to Qimen Black Tea
Qimen black tea, referred to as Qi Hong for short, is a treasure in Kung Fu black tea and a world-famous black tea variety. 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. Jiangxi "Fuliang Gongfu Black Tea" in Qimen Tea Area is the best in "Qi Hong", which is famous for its "high aroma, mellow taste, beautiful shape and beautiful color".
Among the varieties of black tea all over the world, Qi Hong is unique and enduring for a hundred years. It is famous for its high fragrance and beautiful appearance. 19 15 years, it won the gold medal at Panama International Fair. Founded more than 100 years ago, it has maintained excellent quality and style, and enjoys a good reputation at home and abroad.
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 most suitable for drinking, but it is also suitable for blending with milk and sugar. Qi Hong is famous for its high fragrance, which has a unique fresh and lasting fragrance. Known as sugar fragrance or apple fragrance by tea teachers at home and abroad, it contains orchid fragrance, lofty and long, unique, and is called "Qimenxiang" in the international market. British people like Qi Hong best, and the whole country regards tasting Qi Hong as a kind of enjoyment. Royal aristocrats also regard Qi Hong as a fashionable drink, and take tea as the queen's birthday, praising tea as "the best in the group".
Identification method
Qimen black tea is brownish red in color, and fake tea generally contains artificial pigment, which is bitter and light in taste and irregular in leaf shape.