(that is, green tea is replaced by oolong tea). At present, there are four major oolong tea producing areas in China, namely, southern Fujian, northern Fujian, Guangdong and Taiwan Province. Fujian has the longest production history, the largest output and the best quality, especially Anxi Tieguanyin and Wuyi Rock Tea. In recent years, Huaan Tieguanyin, which is separated from Anxi Chashan by a mountain and the second largest Tieguanyin production base in China, has also begun to emerge.
Tieguanyin is not only fragrant and mellow, but also a natural and delicious drink [1], and its health care function is also outstanding in tea. Modern medical research shows that Tieguanyin not only has the health care function of ordinary tea, but also has the functions of anti-aging, anti-cancer, anti-arteriosclerosis, preventing and treating diabetes, losing weight and bodybuilding, preventing and treating dental caries, clearing away heat and reducing fire, and relieving hangover. Tieguanyin was introduced from Anxi County, Fujian Province in the eighth year of the Republic of China, and it can be divided into "Tieguanyin with red heart" and "Tieguanyin with green heart". The main producing area is Wenshan period, with thick branches and loose leaves, few buds and thick leaves, and low yield. However, the quality of wrapped tea is higher, and the production period is later than that of Qingxin oolong tea. Slightly arboreal, with oval, thick and fleshy leaves. The leaves are flat and spread out, which is suitable for planting Tieguanyin tea. Longjing tea is a famous green tea in China. Produced in the West Lake area of Hangzhou, Zhejiang Province, it has a history of 1200 years. Longjing tea is green in color, rich in aroma, sweet and refreshing, shaped like a sparrow tongue, and has the characteristics of "green color, strong fragrance, sweet taste and beautiful shape"
Longjing tea can be divided into three types due to different producing areas: West Lake Longjing, Qiantang Longjing and Yuezhou Longjing. In addition to the West Lake producing area 168 square kilometers of tea called West Lake Longjing, the other two properties are commonly known as Zhejiang Longjing Tea.
Longjing tea is named after Longjing. Longjing is located at the northern foot of Wengjia Mountain in the west of West Lake, which is now Longjing Village. Longjing, formerly known as Longhong, is a round spring pool, which will not dry up in severe drought. It is for this reason that the ancients linked spring with the sea. Among them, Longjing is called Longjing. It is said that Ge Hong was an alchemist here in the Jin Dynasty. There is Longjing Temple in Luohuiwu, which is about 500 meters away from Longjing. It is commonly known as the Old Longjing Temple. It was built in the second year of Ganyou in the Five Dynasties (949), and its original name was Baojianjing Academy. It was renamed Shoushengyuan in the Northern Song Dynasty. The Southern Song Dynasty was renamed Guangfuyuan and Yan 'en Yanqing Temple. It was not until the third year of Ming Dynasty (1438) that they moved to the well. Now the temple has been abandoned and used as a teahouse.
Longjing is one of the four famous springs in Hangzhou, with sweet water quality. The water in Longjing Spring consists of groundwater and surface water. The proportion of groundwater is relatively large, so groundwater is below and surface water is above. If you stir the spring water in the well with a stick, the spring water below will turn to the surface and form a watershed. When the local groundwater sinks again, the basin will gradually shrink and eventually disappear, which is very interesting.
Longjing tea was first produced in Song Dynasty and flourished in Ming Dynasty. Before Qingming, it was called "tea before Ming Dynasty", and before Grain Rain, it was called "tea before rain". There is a saying that "it is a top grade before it rains, and a treasure before tomorrow". Longjing tea is brewed, but the buds are upright and the soup is fragrant, especially for those with one bud and one leaf, commonly known as "one flag and one cannon".
At first, this kind of tea was divided into eight grades according to the production period and tender and old buds and leaves, namely, "Lotus Heart, Que Tongue, Best, Before Ming Dynasty, Before Rain, First Spring, Second Spring, and Growing Up". Today, there are eleven grades, namely, super grade one and grade one to ten. A kilo of super Longjing has about 36,000 tea buds. Longjing in Shifeng Mountain is the best in Longjing tea. There are strict requirements for picking this kind of tea, such as picking only one bud, picking one bud and one leaf, or picking one bud and two leaves. Its workmanship is also very particular. There are ten techniques in the frying process: shaking, holding, squeezing, standing, buckling, grasping, pressing and grinding. The operation is changeable and amazing.
The famous tea tasters in Qing Dynasty commented on Longjing: "Sweet and fragrant as orchid, quiet but not fragrant, sipping it indifferently, seemingly tasteless, but after drinking it, the sense of harmony permeates the teeth, which is bland and even tasteless."
Zhejiang Longjing Tea, comparable to the traditional famous tea "West Lake Longjing", is a rising star in Zhejiang famous tea spectrum. Xiaoshan is the birthplace and main producing area of Zhejiang Jinlong tea. The social value of Zhejiang Longjing tea in our city exceeds its economic value. When entertaining relatives and friends or after a festive banquet, a cup of Longjing tea with good color, fragrance, taste and shape can add a cordial and warm atmosphere. Pu 'er tea is a unique local famous tea in Yunnan, which has been formed since ancient times. It consists of two series of Yunnan big-leaf sun-dried green tea and its reprocessing: raw tea directly reprocessed into finished products and cooked tea reprocessed after artificial rapid fermentation, as well as loose tea and pressed tea shapes; After the finished product, the natural aging process is continued, which has the unique quality that the older it is, the more fragrant it is. It mainly produces Menghai, Mengla, Simao, Gengma, Cangyuan, Shuangjiang, Lincang, Yuanjiang, Jingdong, Dali, Pingbian, Hekou, Maguan, Malipo, Wenshan, Xichou and Guangnan in Yunnan, followed by Panxian, Rongjiang, Fusui in Guizhou, Zhaoping in Guangxi, Nanjing in Fujian and Ruyuan and Lianshan in Guangdong. Born in subtropical and tropical mountain forests at an altitude of 1 200- 1 400 meters. It is also distributed in northern Vietnam, Thailand, Myanmar and India.
Maojian mushroom-the only place of origin in China-Daxinganling Xinlin, and Xinyang. It is produced in the Monkey Pit area of Taiping Lake in Taiping County (now huangshan district, Huangshan City). This is the best tea and has a long reputation. Taiping monkey pays attention to picking fresh leaves. Before and after Grain Rain, 20% of the buds grew to the first time when one bud and three leaves appeared, that is, the garden was opened. After that, a batch was harvested in 3-4 days, and it was not harvested in the long summer. The picking standard is one bud and three leaves. The collected fresh leaves need to be "sharp", that is, the "sharp" of one bud and two leaves is broken off as the raw material of Hericium erinaceus. It is required that the length of bud tip is the same as that of blade tip to ensure that the finished tea forms the shape of "two leaves holding one bud". Bud leaves and single pieces eliminated when picking tips are made into "Kratos". Usually pick it in the morning, pick it at noon and eat it the same day.
The shape of the Taiping monkey head is two leaves holding buds, flat and straight, naturally stretching, and white hair looming. Known as "the monkey head is pointed at both ends, and it will not be scattered or rolled up". The leaves are light green and even, and the veins are green and hidden red, commonly known as "red silk thread". The flowers in Gao Shuang are sweet in taste and have a unique "monkey rhyme". The soup is green and clear. As the saying goes, "one bubble is fragrant, two bubbles are thick, and three bubbles and four bubbles are still fragrant." If you want to be a tea taster, you'd better learn from a professional tea taster. The following is for your reference: Generally, when drinking a drink normally, the liquid is sucked into the mouth from the tip of the tongue along the tongue surface, a small part slides down from the tongue surface to both sides, contacts the gums, and most of it slides back to the throat from the tongue surface. The liquid stays in the oral cavity for a short time, and the oral contact area is not large. This fast and hasty drinking method is called cow drinking when drinking tea; We called a toast when we were drinking. Therefore, it is often thought that drinking and toasting is a waste of good tea; The act of wasting wine, they are mellow and sweet, like cloud space enjoyment.
In the tea tasting skills of Pu 'er tea, in order to avoid the inappropriateness in drinking and toasting, in addition to sipping slowly and turning slowly, when drinking tea soup, the mouth must be as empty as possible, that is, the upper and lower gums are open. Close your lips, separate your teeth up and down, and enlarge your mouth. At the same time, the interior of the oral cavity is relaxed, and a large gap is formed between the tongue and the upper jaw, so that tea soup can penetrate into the lower gum and tongue root. When swallowing, the mouth will shrink, and the tea soup will be pressed down the throat and swallowed. In the process of oral contraction, the tea soup under the tongue is squeezed out, which will produce the feeling of bubbles. This phenomenon is called omniscience. But it's just a technical fountain, not necessarily tea, but also any drink.
After drinking Pu 'er tea over 50 or 60 years old, such as Hongzhi Pu 'er tea, Tongqing Laoyuan tea and the previous generation of raw tea, the tea soup is extremely soft and has a fragrant and tasteless realm. Its tea soup comes into contact with the root of the tongue through the oral cavity, and the root of the tongue will slowly produce saliva, constantly pouring out the feeling of tiny bubbles. This phenomenon of liquid under the tongue is the real tongue root spring.
After long-term aging of Pu 'er tea, the tea soup becomes extremely flexible, especially reaching the realm of instant melting in the mouth. It is also because tea tannin disappears after oxidation in the aging process, and it can no longer stimulate cheeks or tongue to produce saliva. The process of producing liquid is more gentle and continuous, the phenomenon of producing liquid is more detailed and smooth, the feeling of producing liquid is more supple and peaceful, and the artistic conception of producing liquid is immortal and almost useless.