Tea varieties are divided into six categories: black tea, green tea, green tea, yellow tea, white tea and black tea.
The top ten famous teas in China are:
First, West Lake Longjing Tea.
The beauty of tea lies in Longjing. It is named after it is produced in Longjing Village, Xihu District, Hangzhou.
The beauty of the West Lake and the famous Longjing tea have long been famous in the world. Visiting the West Lake and drinking Longjing tea are the best enjoyment for tourists in Hangzhou. West Lake Longjing tea is produced in the mountains around the West Lake. Its quality characteristics are: flat and beautiful appearance, green color, mellow aroma, mellow inner quality, soaked in a cup, green bud leaves, like water hibiscus, lifelike. West Lake Longjing Tea is famous for its green color, strong fragrance, sweet taste and beautiful shape.
The excellent quality of Longjing tea is formed by fine processing technology. Picking 1 bud, 1 leaf and 1 bud with two leaves at the early stage of development as raw materials, and carrying out several procedures such as spreading, green pot frying, moisture regain, screening, steaming, screening and sorting (removing yellow tablets and tea powder), dust removal, warehousing and the like. The frying process of Longjing tea is very complicated. According to different fresh leaf raw materials and different frying stages, ten techniques of "shaking, patting, pressing, spreading, throwing, buckling, standing, grasping, pressing and grinding" are adopted respectively. Anyone who has seen the whole frying process of Longjing tea will think that Longjing tea is indeed a beautiful handicraft.
It is advisable to drink Longjing tea in a glass. Add 200ml of 80℃ hot water to 3g of tea. After brewing for 3-5 minutes, you can smell the fragrance, watch the color and taste.
In the past, Longjing tea in West Lake was divided into five categories: lion, dragon, cloud, tiger and plum. Lion brand name is produced in Shifeng area of Longjing, Dragon brand name is produced in Longjing and Wengjiashan area, Cloud brand name is produced in Wuyunshan area, Tiger brand name is produced in Hupao area, and Mei brand name is produced in meijiawu area. Among them, it is recognized that the products produced by Shifeng have the best aroma quality.
Second, Dongting Biluochun.
"Dongting biluochun, tea is fragrant and drunk." It is produced in Dongting Mountain on the coast of Taihu Lake in Jiangsu Province.
"Biluochun" is produced in Dongting Mountain, Wuxian County, Suzhou City, Jiangsu Province, a famous scenic spot in China. In the Tang Dynasty, Lu Yu mentioned "Shengdongting Mountain in Changzhou County, Suzhou" in the Book of Tea. The tea produced in Dongting Mountain is commonly known as "scary fragrance" because of its high 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". Wang Yingkui wrote this story in Talia Liu's sequel during the reign of Emperor Qianlong of Qing Dynasty: "There are several wild tea trees in the stone wall of Robbie Peak in Dongting Mountain. Every year, local people take bamboo baskets to collect them for daily use. It's been like this for decades, and I don't see any difference. One year, Kangxi picked many leaves according to the waiting time, which was difficult to store in the basket. Because of the arm, tea is hot and fragrant, and tea pickers are frightened. Scaring people is also known in Wuzhong dialect, so it is named tea cloud. Naturally, every time after picking tea, the natives, men, women and children, should bathe and change clothes, go to the room as much as possible, and hold them in their arms without a laundry list, while Zhu, a native, has a unique refining method, which comes from his home, especially called wonderful products, and is worth three taels per catty. 1699 years old, I was lucky enough to drive in Taihu lake. Duke Song bought this tea, which was titled "Biluochun" because of its indecent name. Since it is a local official, it must be purchased at the age of 18. "
Dongshan and Xishan in Dongting Lake area near Taihu Lake are scenic spots, and Xishan Island is said to be the summer resort of Wu Wang Fu Cha and Xi Shi. The forest house cave on the mountain is also a paradise for Taoist practice, with ten scenic spots such as Shigong Mountain where Master Hayden practiced. Beautiful environment, pleasant climate, fruit trees and tea trees intercropping into gardens, thriving.
Biluochun has fine processing technology. Taking 1 bud and 1 leaf as raw materials, picking, removing impurities, deactivating enzymes, rolling, rolling and frying. The key point of frying is "never leave the tea, never leave the pot, stir-fry with kneading dough, operate continuously, never lose hair, and roll into snails".
The quality characteristics of Biluochun are: slender rope, curled into a snail, covered with fur, silvery green and dark green, delicate fragrance, rich sweetness, fresh and refreshing, and long aftertaste.
To taste "Biluochun" tea, put 3g of tea leaves into a white porcelain teacup, soak the tea leaves with a little hot water first, and then continue to brew with hot water for 2-3 minutes after the bud leaves are slightly unfolded, so that you can smell the fragrance, watch the color and taste. The green slender bud leaves float in the cup, and the fragrance is rich. Fresh and pleasant after drinking.
Third, Wuyi Rock Tea. "
Strange tea by the stream is the highest in the world, and Wuyi immortals have been planted since ancient times. Produced in Wuyishan Mountain, a famous mountain southeast of Xiujia in northern Fujian, it is regarded as a rare treasure in oolong tea together with Tieguanyin tea.
Dahongpao is the best quality of Wuyi rock tea. Wuyi rock tea is produced in Wuyishan, Fujian. Wuyishan is located in the southeast of Chong 'an, Fujian, 60 kilometers away from Fiona Fang, with 36 peaks and 99 rocks. Rock has tea, tea is named after rock, and rock is distinguished by tea, hence the name rock tea. Wuyishan has a long history of tea production. Tea was planted in the Tang Dynasty and was listed as a royal tribute in the Song Dynasty. In the Yuan Dynasty, a royal tea garden was set up along the Jiuqu River in Wuyishan to collect tribute tea and create oolong tea in the late Ming and early Qing dynasties.
There are many varieties of tea trees planted in Wuyishan, such as Dahongpao, Luohan, Bletilla striata, Shuijinggui, etc., and some are named after the growing environment of tea trees, such as invisible paradise and golden key. Named after the shapes of tea trees, such as drunken begonia, drunken Dong Bin, scarab, phoenix fern, jade unicorn, a fragrant branch, etc. Named after the shape of tea, such as melon seeds, money, bamboo, golden wicker, willow, etc. Named after the early and late germination of tea trees, such as spring willow and spring; Named after tea flavor, such as cinnamon, stone frankincense, white musk, etc.
"Dahongpao" is a fir tea tree, which grows on the Gaoyan Cliff in Kowloon, Wuyishan. The "Dahongpao" stone carving made by the monks of Tianxin Temple in 1927 is still preserved on the rock wall, where the sunshine is short, the light is reflected more, the temperature difference between day and night is large, and Koizumi infiltrates and drips on the top of the rock all the year round. This special natural environment has created the special quality of Dahongpao. At present, there are 6 kinds of tea trees in Dahongpao, all of which are shrubs with thick leaves and reddish buds. When the sun shines on tea trees and rocks, the rock light is reflected and the red color is very bright. There is another touching legend about the origin of "Dahongpao". It is said that the monks of Tianxin Temple cured an emperor's illness with tea leaves made from tea buds on the rock wall of Kowloon. The emperor put a red robe on the tea tree to show his gratitude. The red robe dyed the tea tree red, hence the name "Dahongpao".
"Dahongpao" tea tree was tested by Wuyishan Tea Research Institute, and the asexual propagation technology was successful. After breeding and planting, it can be mass-produced.
The processing technology of "Dahongpao" tea is similar to other rock teas, but it is more refined. Picking new buds with leaves open for 3-4 days every spring, drying in the sun, cooling, cooking, frying, primary kneading, re-frying, re-kneading, boiling in water, winnowing, spreading, cooling, picking, redrying, re-winnowing and fire-supplementing.
The quality characteristics of "Dahongpao" are: compact appearance, fresh green and brown color, bright orange-yellow soup color after brewing, red and green leaves, and 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.
Fourth, Tieguanyin. Produced in Anxi County, southern Fujian.
Tieguanyin (also known as Tieguanyin with red hearts. Red Tieguanyin)
Originated from Yaoyang, Xiping County, Anxi County. Clonal variety. 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 good tea is this?" Yin Wei told the teacher in detail about what he met in his dream and what he transplanted, and said that this tea was found in a cliff stone carving, which was as powerful as arhat. After transplanting, it was planted in an iron tripod, and he wanted to call it "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 a dream of Guanyin, or it is only elegant to call it Tieguanyin! " Upon hearing this, Yin Wei repeatedly cheered.
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 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 summoned a scholar and asked about the history of Yaoyang tea. His tea is moist and firm, heavy as iron, delicious as Guanyin, and 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. Nature is delicate, and resistance is poor. There is a saying that "good drink is not easy to grow." Oolong tea has excellent quality, mellow and fresh taste, elegant aroma, 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.
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.
Five, Tunxi green tea.
The abbreviation of "Tunlu" is the general name of fried green tea produced in Tunxi, Anhui Province.
Tunxilv
Tunlu is the abbreviation of Tunxi Green Tea in Anhui Province. Many tea drinkers regard it as one of the best famous teas in China. The main producing areas are Xiuning, Shexian, Shide, Jixi and Ningguo in Anhui. Because it was processed and exported in Tunxi in history, it was named "Tunlu". This kind of tea is compact, uniform and intense, green and moist in color. After brewing, the soup is green and bright, with rich aroma and mellow taste. This is a famous brand of green tea in China. "Tun green" belongs to the category of fried green, and Tun green tea is also called "long fried green". Its practice originated from the method of making usnea peel tea. The varieties are Zhenmei, Gong Xi, Tezhen, Yucha, Xiumei and Lvpian, with different grades of 6 colors 18. In addition, jasmine, Zhu Lan, magnolia, hawksbill, sweet-scented osmanthus, rose and other scented teas can all leave the cellar. "Tunlu" first appeared in the international market during the Wanli period of the Ming Dynasty (1573 ~ 1620), and was exported to European and American countries in 19 13. It was once known as "the best tea" and "green gold". 1920, there were more than 100 tea merchants in Tunxi, and there was a saying that "there were guests on the boat in Tunxi and tea was loaded at the ferry". Tuna has always been an important commodity in China's foreign trade, selling well in more than 50 countries and regions on five continents.
Six, Qimen black tea.
Referred to as "Qi Hong", it is produced in the mountainous area of Qimen County, Anhui Province.
Qi Hong is the abbreviation of Qimen Black Tea. Produced in Qimen, Dongzhi, Guichi, Shitai, yi county and Fuliang in Jiangxi. The natural quality of tea in Likou, Li Shan and Pingli of Qimen is the best.
In history, Qimen area has been rich in green tea for a long time, and there are many people engaged in the tea industry. In the third year of Tang Xiantong (862), Sima Tu's "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's tea is yellow and fragrant. Before Guangxu in Qing Dynasty, Qimen did not produce black tea. According to legend, in the first year of Guangxu (1875), a yi county man named Yu Ganchen came back from Fujian to do business. Because he envied the popularity of Fujian black tea (Hong Min), he wanted to try to produce black tea locally, so he set up a black tea village in Du Yao Street, Zhide County (now dongzhi county) and successfully imitated Hong Min's method. The following year, we went to Likou and Li Shan in Qimen County to open teahouses. The system in Qi Hong was successful. At the same time, Hu, a native of Qimen at that time, started the "Rishun Tea Factory" in Guixi, the south township of Qimen, and tried out black tea. Since then, "Qi Hong" has continuously expanded its production and formed an important black tea producing area in China.
Qi Hong has superior natural conditions, many trees in mountainous areas, warm and humid, deep soil layers, abundant rainfall and clouds, which are very suitable for the growth of tea trees. In addition, Castanopsis eyrei, the main local tea variety, is rich in content and high in enzyme activity, which is very suitable for making Kung Fu black tea.
Qi Hong's harvesting technology is very good. Picking bud leaves with one bud, two leaves and three leaves as raw materials. After withering, rolling and fermentation, the bud leaves changed from green to copper red, with thorough aroma, and then dried with slow fire. After the black tea is done, it needs to be refined, which is complicated and time-consuming. It is made by screening, shaking, screening, closing the door, screening, cutting, winnowing, picking, conditioning, cooling, blending and packaging.
High-grade Qi Hong is exquisite in appearance and moist in color. After brewing, the tea soup is red, fragrant, lasting, sweet and sometimes rose-scented. This unique fragrance of Qi Hong is called "Qimenxiang" by many foreign consumers.
Qi Hong is called "advanced black tea" in the international market, especially in London, England. Whenever Qihong new tea comes on the market, everyone rushes to buy it. They think that "there is spring fragrance in the tea fragrance in China".
Qi black tea is suitable for drinking, but it is also suitable for blending with milk and sugar. Qi Hong was favored by the royal family in Britain and praised Qi Hong as "the best of all".
Seven, Xinyang Maojian tea.
Produced in Dabie Mountain area of Xinyang, Henan Province, also known as "Mao Feng, Henan Province".
Produced in Dabie Mountain, Xinyang, Henan. The superior climate and soil conditions in Xinyang area are the ideal environment for green tea production. The thousand-year-old hand-made tea-making technology makes 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".
Eight, Junshan silver needle.
Produced in Junshan, Yueyang, Hunan Province, it is made of fat buds.
Junshan Silver Needle-Living in a Silver Plate
Junshan silver needle is produced in Junshan, a beautiful island in Dongting Lake, which is known as 800 Li. Its tea picking is seasonal and meticulous. As early as the Qing Dynasty, Junshan tea was divided into "strong tea" and "fighting tea". The picked bud leaves should be sharpened to separate the bud heads from the tender leaves. Bud head is like an arrow, white hair is tender, and it is called pointed tea. This kind of baked tea, as a tribute, is called Gong Jian. After picking the tip (that is, picking out the tea buds), the remaining young leaves are called Doucha, and made into dry tea, called Gong Dou, which is black and has little hair, and is not used as a tribute. It is also made of bud heads. The appearance is firm and straight, the golden quilt is golden and translucent, the aroma is noble and clean, the soup color is orange and translucent, and the taste is cool, sweet and pure.
Nine, Pu 'er tea.
Named after the origin of Yunnan Pu 'er.
Pu 'er Tea-Unique Style
Pu 'er tea is named after the place name of the distribution center. Pu 'er, a county name in Simao, Yunnan, originally did not produce tea, but it is an important commercial market town and tea market in southern Yunnan.
The raw materials of Pu 'er tea are mainly produced in Lancang River valley of Yunnan, especially in Xishuangbanna. In ancient times, the so-called "six tea mountains" were all distributed in Xishuangbanna. Modern Pu 'er tea includes Pu 'er loose tea and Pu 'er pressed tea. Its raw material is mainly Yunnan green tea. As the raw material of Pu 'er tea, Dianqing Maocha can be divided into Chunjian tea, Ershui tea and ancient scented tea due to different picking periods. Tea picking from Qingming to Grain Rain is called spring shoots. Tea from awn seed to summer harvest is called ershui, which is divided into fine black tea, second tea and coarse tea, and is the raw material of pressed tea. Gu Hua, a tea from Bailu to the first frost, is rich in white hair and tender in meat, which is the raw material for making cake tea. Pu 'er loose tea is made of tender Yunnan green as the main raw material and using the unique after-ripening effect of Pu 'er tea. Pu 'er pressed tea is mainly tender Yunnan green, and different grades of coarse tea are also used as wrapped tea or wrapped tea. At present, the colors of Pu 'er pressed tea are Tuo tea, cake tea, square tea, pressed tea and round tea.
X. yunnan black tea.
Yunnan is rich in black tea with many fine products, so it is called "yunnan black tea".
yunnan black tea
★ yunnan black tea has a plump and compact appearance, exposed golden hair, high aroma and strong taste, which is unique. ★
Dianhong congou tea, produced in Yunnan, is famous for its plump and compact appearance, golden hair exposed, high fragrance and rich taste.
Yunnan is the origin of tea in the world. However, the production in yunnan black tea is only 50 years old. /kloc-The trial production of black tea was started in Shunning "Fengqing Today" and Fohai "Qinhai Today" only at the end of 0/938. Because of its excellent quality, the first batch of tea was sold to London through Hong Kong, which was very popular with customers and became famous at the highest price of 800 pence per pound. It is said that the Queen of England put it in glassware as an ornament.
Yunnan is located in the southwest of China, and its geographical position is within the latitude of no more than 3 degrees near the Tropic of Cancer, which is called "biological eugenics area" by scientists. The elevation of the key tea-producing counties in the province is between1000 ~ 2000m, which has the climatic characteristics of the same season of rain and heat, and the same season of dryness. The annual average temperature is kept between 15℃ and 18℃, and the average temperature difference between day and night exceeds 10℃. From the beginning of March to the end of1/there are nine months in a year when tea can be picked. There are six mountains and five rivers in Yunnan, with deep valleys and complicated landforms. The tea-growing area is characterized by rolling mountains, misty clouds, intertwined streams, abundant rainfall, fertile soil, red and yellow loam and rich humus, which has unique natural conditions for producing tea.
Yunnan black tea is compact in appearance, plump and magnificent, dry tea is moist in color, golden in color, bright in soup color, fresh and long in aroma, strong and refreshing in taste and full of irritation. The red leaves are even, tender and bright, which is unique to China. Due to different harvest periods, its quality has seasonal changes. Generally, spring tea is better than summer and autumn tea. Spring tea strips are fat, with heavy bones, good cleanliness and tender and even leaves. Summer tea is in the rainy season, with fast leaf growth and long internodes. Although the buds are exposed, the clarity is low and the leaves are slightly hard and miscellaneous. Autumn tea is in a dry and cool season, and the growth and metabolism of tea trees are weakened. The finished tea is lighter in bone, lower in purity and less tender than tea in spring and summer. Yunxian, Fengqing and Changning, the tea areas in western Yunnan, are most suitable for Dianhong. Especially, yunnan black tea produced in parts of Yunxian County has a long aroma, fragrant flowers, mellow taste, slightly less irritation, but a fresh aftertaste.