west lake longjing
the beauty of the west lake and the famous tea of longjing have long been famous all over 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 features are: flat and beautiful appearance, green color, clear fragrance and mellow inner substance, soaking in a cup, green bud leaves, like hibiscus emerging from water, lifelike. West Lake Longjing tea is famous for its "green color, rich fragrance, sweet taste and beautiful shape".
The excellent quality of Longjing tea is formed by fine processing technology. Picking bud leaves with 1 bud and 1 leaf and 1 bud and 2 leaves as raw materials, it is made through several processes, such as spreading, frying in green pot, moisture regain, screening, steaming pot, screening and sorting (removing yellow flakes and tea powder), collecting ash and storing. The frying techniques of Longjing tea are complex. According to different fresh leaf raw materials and different frying stages, ten techniques such as "shaking, lapping, pressing, spreading, throwing, buckling, standing, grasping, pressing and grinding" are adopted respectively. Anyone who has watched the whole process of frying Longjing tea will think that Longjing tea is indeed a fine handicraft.
To drink Longjing tea, it is advisable to brew it in a glass. Add 2ml of hot water at 8℃ to 3g of tea. After brewing for 3-5 minutes, you can smell, watch and taste it.
in the past, West Lake Longjing tea was divided into five categories: lion, dragon, cloud, tiger and plum. The font size of "Lion" is produced in Shifeng area of Longjing, the font size of "Dragon" is produced in Longjing and
Wengjiashan area, the font size of "Cloud" is produced in Yunqi and Wuyunshan area, the font size of "Tiger" is produced in Hupao area and the font size of "Mei" is produced in meijiawu area. Among them, it is recognized that the aroma quality of the products produced by Lion Peak is the best.
Oolong tea with frozen top
Oolong tea with frozen top is a kind of oolong tea produced in Taiwan Province. Oolong tea produced in Taiwan Province can be divided into slightly fermented tea (about 2%), moderately fermented tea (about 4%) and heavily fermented tea (about 7%) according to the degree of fermentation (degree of green).
Mildly fermented tea is like green tea, and has a delicate fragrance; Heavily fermented tea is like black tea, with sweet fragrance; 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.
Tea production on frozen roofs has a long history. According to General History of Taiwan Province,
Tea production in Taiwan Province has been around for a long time. In the past, it was called Shuishalian (now Puli, Sun Moon Lake, Shuili, Zhushan and other places in Nantou County), which is as loose as a pine, and can avoid the heat. Up to now, the tea in five cities is still on the market, and the frozen top is the best, but there is not much.
According to legend, in the fifth year of Xianfeng in Qing Dynasty (1855), Lin Fengchi, a villager from Lugu Township, Nantou, went to Fujian to take an examination and study. When he returned to his hometown, he brought back 36 Wuyi oolong tea seedlings and planted them in the frozen top mountain and other places, which gradually developed into today's frozen top tea garden.
Frozen Top Mountain is a branch of Phoenix Mountain.
It lives on a high hill at an altitude of 7 meters. It is said that tea is planted on the mountain. Because it is rainy and the road is slippery, tea farmers who go up the mountain have to jump on their toes (frozen toes) to get to the top of the mountain, so it is called "Frozen Top". On the top of the frozen mountain, green heart oolong tea and other fine varieties of tea trees have been planted. 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. The so-called "packaged tea" originated from Anxi, Fujian Province. The local tea shops sell tea in two pieces of square wool paper, and the inside and outside are matched. Four pieces of tea are put in, wrapped into a rectangular square package, and the package is covered with the marks of the tea shop. Then it is sold by the package, which is called "packaged tea". Taiwan Province Baozhong tea belongs to mild or moderate fermented tea, also known as "fragrant oolong tea". Packaged tea can be divided into two categories according to different shapes.
One category is strip packaged tea, represented by Wenshan packaged tea; The other kind is hemispherical seed-wrapped tea, represented by "frozen top oolong tea". Known as "North Wenshan and South Frozen Roof".
The processing technology of frozen-top oolong tea is very particular. It is made by picking bud leaves of fine varieties such as Qingxin Oolong, sun-drying, cool-drying, wave-drying, stir-drying, rolling, initial baking, repeated kneading, re-baking, and then baking.
The quality characteristics of frozen-top oolong tea are:
The shape of frozen-top oolong tea is semi-spherical, the color is dark green and oily, and the soup after brewing is bright yellow-green, with high aroma, floral fragrance and caramel fragrance, which is mellow and resistant to brewing. Frozen-topped oolong tea has always been favored by consumers because of its excellent quality, and it sells well in Taiwan Province, Hong Kong, Macao, Southeast Asia and other places. In recent years, some tea houses in mainland China also drink frozen-topped oolong tea in fashion.
Mao Feng of Huangshan Mountain
Huangshan Mountain is located between Shexian, Taiping, Xiuning and Guizhou counties in Anhui Province. It is called the "Four Wonders" of Huangshan Mountain, with its majestic peaks, vigorous and colorful Jinsong, clear and turbulent mountain springs and undulating sea of clouds, which is fascinating. Xu Xiake, a famous traveler in the Ming Dynasty, pushed Huangshan Mountain to the top of China's famous mountains, leaving a famous saying that "the five mountains return without looking at the mountains, and Huangshan Mountain returns without looking at the mountains".
due to the high mountains, good soil quality, warmth and humidity, "fog is everywhere in the morning and evening in sunny days, and clouds are everywhere in rainy days" in Huangshan area, 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 4 years ago. Huangshanzhi said:
"Tea is raised in the crevice next to the Lotus Temple, which is fragrant and cold, and attacks people's palate, so it is called Huangshan Yunwu Tea". Legend has it that this is the predecessor of Huangshan Mao Feng. The Records of Huizhou Prefecture records:
"Tea production in Huangshan Mountain began with Jiayou in the Song Dynasty and flourished in Qin Long in the Ming Dynasty". When the real Huangshan Mao Feng tea was created, according to the Huizhou Chamber of Commerce Information, it originated in the Guangxu period of the Qing Dynasty (around 1875). At that time, a Shexian tea merchant Xie Zhengan (word Jinghe) started the "Xie Yutai" tea shop. In order to meet the market demand, before and after the Qingming period, he personally led people to Chongchuan, Tangkou and other famous mountain gardens to select and collect fertilizer and tender leaves, and after careful roasting,
Huangshan Mao Feng tea is produced in Huangshan Scenic Area and adjacent 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 grades and grades 1, 2 and 3. The special grade Huangshan Mao Feng is harvested before and after Qingming Festival, picking 1 bud and 1 leaf, and other grades are harvested with 1 bud and 1 leaf or 1 bud and 2 leaves. Choose high-grade tea with strong buds and many hairs. After being lightly spread, it is made by high-temperature deactivation, frying and baking.
Mao Feng, a special Huangshan Mountain, looks like a sparrow's tongue, with white hairs exposed, ivory color and golden fish leaves. After brewing, the fragrance is high and long, the soup color is clear, the taste is fresh, thick, mellow and sweet, the leaves are light yellow and fat. Among them, "golden fish leaves" and "ivory-like color" are two obvious features that distinguish the appearance of the Mao Feng of the super Huangshan Mountain from other Mao Feng.
The water temperature of Mao Feng in Huangshan Mountain should be about 8℃ when brewing. Glass or white porcelain teacups can be used. Generally, it can be brewed with water for 2-3 times.
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 "Shengdongting Mountain in Changzhou County, Suzhou" in the Tea Classic. The tea produced in Dongting Mountain is commonly known as "scary and fragrant" because of its high aroma. Later, after Emperor Kangxi tasted this tea in Qing Dynasty, < P > learned that it was produced by Biluofeng in Dongting Mountain and renamed it "Biluochun". Wang Yingkui wrote this story in Liu Nan's Continuation during the reign of Emperor Qianlong in Qing Dynasty:
"There are several wild teas in the stone wall of Biluo Peak in Dongshan, Dongting. Every year, the natives hold bamboo baskets and collect them for daily use. This has been the case for decades, and there is no difference. In one year of Kangxi, there were many leaves and baskets, and the tea was hot and fragrant suddenly, so it was collected. Those who frighten people are also known in Wuzhong dialect, so they are named tea clouds. Naturally, in the future, every time you pick tea, the natives, men and women, old and young, must bathe and change clothes, go to the room as far as possible, store without baskets, and keep them in your arms, while Zhu Yuanzheng, a native, has a unique refining method, which comes from his home, especially called wonderful products, and is worth three taels per catty. At the age of ten (1699), he was lucky to drive in Taihu Lake. Song Gong bought this tea to enter, and the title was "Biluochun". Since it is a local official, it must be purchased at the age of 18. "
Dongshan and Xishan in Dongting Lake on the coast of Taihu Lake are scenic spots, and Xishan Island is said to be the summer resort of King Fu Cha of Wu and Xi Shi. The forest house cave on the mountain is also a paradise for Taoist practice, and there are ten scenic spots such as Shigong Mountain, where Master Hayden practiced. Beautiful environment, pleasant climate, fruit trees and tea trees intercropping into a garden, thriving.
"Biluochun" has a fine processing technology. It is made by picking the budding leaves with one bud and one leaf as raw materials, picking and removing impurities after harvesting, and then deactivating enzymes, kneading, kneading and frying. The key points of frying are "never leave the tea, never leave the pot, stir with kneading, continuous operation, no fluff falling, and curling into snails".
The quality characteristics of Biluochun are: slender rope, curled into a snail, covered with fluffy hair, silvery green and hidden green, elegant fragrance, rich and mellow, fresh and refreshing, and long aftertaste.
to taste "Biluochun" tea, put 3g of tea leaves in a white porcelain cup, soak the tea leaves with a little hot water first, and then continue to brew with heated water for 2-3 minutes after the bud leaves are slightly spread out, then you can smell the fragrance, watch the color and taste. The green and slender bud leaves are floating in the cup, and the aroma is fragrant. After drinking, it is fresh and pleasant.
pingshuizhu tea
pingshuizhu tea is a unique product in Zhejiang, and its producing areas include Shaoxing, Zhuji, Shengzhou, Xinchang, Xiaoshan, Shangyu, Yuyao, Tiantai, Yinxian, Fenghua, Dongyang and other counties in Zhejiang. The whole production area is surrounded by famous mountains such as Huiji Mountain, Siming Mountain and Tiantai Mountain. The mountains in the territory are knotted, the peaks are undulating, the streams are criss-crossing, the climate is mild, the mountains and rivers are green, and there are many scenic spots. Many places are famous tourist attractions and are also the main tea producing areas in Zhejiang Province.
Pingshui is a famous market town in the southeast of Shaoxing, Zhejiang Province. It has been a distribution center for tea processing trade for a long time in history. In the past, pearl tea produced in various counties was mostly concentrated in Pingshui for refining and transshipment. Therefore, the pearl tea produced in Zhejiang is gradually known as "Pingshuizhu Tea" in international trade. Many famous teas have been produced in this area in history, such as "Rizhu Tea" in Huiji, "Wolong Tea" in Shanyin, "Shijianling Tea" in Zhuji and "Waterfall Tea" in Yuyao, all of which are treasures of ancient famous teas. It is said that pearl tea evolved from Japanese-made tea. Song
Wu Chu-hou's "Miscellaneous Notes on the Blue Box" said: "Yuezhou is the first in the south of the Yangtze River to make tea every day. Japanese-made tea buds are white and long, sweet, soft and eternal, and they are pleasant to sip, without stagnation and acid choking. " Japanese-made tea is produced in Japanese-made ridge of Huiji Mountain in the southeast of Shaoxing. According to legend, in ancient times, Ou Yezi cast five swords here. Under the ridge, there was a temple named Zishou, and its sunny slope often had a sunset, producing wonderful tea, so it was called the day of casting tea. Since the Song Dynasty, casting tea has been listed as a tribute, and many literati have also praised it.
Japanese-made tea is carefully picked and refined. The picking of Japanese-made tea was described in detail in Wen Long's Tea Notes in the Ming Dynasty:
When tea is first picked, it is necessary to remove the old branches and leaves, only the tender leaves, and the tips and handles must be removed, lest it be easy to scorch. This method is also loose. When frying, one person must fan the fan from the side to remove the hot air, otherwise the yellow color and fragrance will be reduced. When frying, it is still necessary to fan it in a large disk. When the hot air is slightly retreated, it will be kneaded again by hand, and then it will be parched with slow fire and baked, and the fragrance will be easy to come out when it is cooked.
The modern pearl tea is similar to the above-mentioned Japanese-made tea. After the fresh leaves are picked, they are made by deactivating enzymes, rolling, frying the second green, frying the third green, making the right pot and making a big pot. In the past, it was very hard to make tea manually, but now the whole process of making tea has been mechanized.
pingshuizhu tea, also known as round tea. The appearance is round and tight, the color is green and moist, and the body and bones are heavy, like dark green pearls. When brewed with boiling water, the pearl tea is released and unfolded, which is not interesting. The brewed tea soup is fragrant and strong, and another feature of pearl tea is its long-lasting bubble resistance.
Zhucha is exported to many countries in Europe and Africa, and has a stable market, which is deeply trusted by consumers.
Anxi Tieguanyin
Anxi is a county near Xiamen in the southeast of Fujian Province, which is the main producing area of oolong tea in southern Fujian. It has a long history of growing tea, and tea was produced in the Tang Dynasty. Anxi has abundant rainfall, mild climate, overlapping mountains, numerous trees, misty all year round, beautiful mountains and clear waters, which are suitable for the growth of tea trees. Moreover, through the hard work of tea people in past dynasties, a series of improved varieties of tea trees have been selected and bred. At present, there are more than 6 improved varieties preserved in the country, including Tieguanyin, Huangdan, Benshan, Eriocheir sinensis, Oolong and Meizhan, all of which are well-known in China, so Anxi is known as the "treasure house of improved varieties of tea trees". Among many fine varieties of tea trees, Tieguanyin is the best and most famous one.
Tieguanyin, a fine tea tree, is weak, with spreading branches, dark green leaves, soft and plump leaves and plump buds. Oolong tea made from the bud leaves of Tieguanyin is also called Tieguanyin. Therefore, "Tieguanyin" is not only the name of tea varieties, but also the name of tea.
Tieguanyin originated in Xiping Township, Anxi County.
It has a history of more than 2 years. There are two historical legends about the origin of Tieguanyin varieties in Anxi. One is that Wei Yin, a tea farmer in Xiping, had a dream, and a tea tree given by Guanyin Bodhisattva was dug and planted. On the other hand, a man named Wang Shirang in Yaoyang, Anxi, picked leaves from a tea tree to make tea for the emperor, who named it Tieguanyin.
Tieguanyin tea has a special picking technology, which is not picking very tender bud leaves, but picking 2-3 leaves from mature new shoots.
Commonly known as "open-face picking", it means picking when all the leaves have spread out to form standing buds. The collected fresh leaves are fresh and complete, and then they are cooled, dried and shaken (turned green) until the natural floral fragrance is released. When the fragrance is strong, they are fried, twisted and wrapped (< P > wrapped with cotton cloth and rolled), so that the tea leaves are rolled into granules 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 of oolong tea, and its quality features are:
The tea strips are curly, plump and round, heavy and even, with a sandy green color, and the overall shape is like a dragonfly head, a spiral body and frog legs. After brewing, the soup is golden and rich like amber, with natural and rich orchid fragrance, mellow and sweet taste, and has a long history of returning to sweetness, commonly known as "rhyme". Tieguanyin tea has a high and lasting fragrance, which can be described as "seven bubbles have more fragrance".
To drink Tieguanyin tea, you must have a small and delicate tea set, and the teapot and teacup should be small. Put the tea in the teapot until it is five minutes full. After washing the tea with boiling water, add water for 2-3 minutes, pour it into a small cup and drink it. After that, it can be brewed continuously with water. When drinking Tieguanyin, smell its fragrance first and then taste it. Although the amount of drink is not much, it is full of fragrance and endless aftertaste.
qihong
qihong is short for qimen black tea. Produced in Qimen, Dongzhi, Guichi, Shitai, yi county, and Fuliang in Jiangxi. The natural quality of tea is the best in the areas of Likou, Shanli and Pingli in Qimen.
qimen area has been rich in green tea for a long time, and there are a large number of people engaged in tea industry. In the third year of Tang Xiantong (862), Sima Tu's "Records of the Newly Built Changjiang River in Qimen County" said:
Within a thousand miles, there are seven or eight people engaged in tea industry. ..... The nameplates of Qi are yellow and fragrant. Qimen did not produce black tea before Guangxu in Qing Dynasty. According to legend, in the first year of Guangxu (1875), a yi county man named Yu Ganchen returned from Fujian to do business. Because he envied the popularity of Fujian black tea (Minhong), he wanted to try to produce black tea on the spot, so he set up a black tea village in Yaodu Street, Zhide County (now dongzhi county) and succeeded in imitating the Minhong method.