In 2011, he founded "Tea Fragrance Book Fragrance" and established the country's first national tea laboratory for consumer market and consumer research, setting up 200 kinds of famous Chinese tea standard samples.
The "Chinese Tea Code with Illustrations" edited by him won the title of "Lifestyle Book with the Most Attention to the Public" at the 2011 Southern Book Festival.
In "Chinese Tea on the Bite of the Tongue" compiled by Luo Jun, Luo Jun selected teas related to the top ten famous teas (Jingmai Mountain Ancient Tree Tea, Phoenix Dancong, Jasmine Tea, West Lake Longjing, Xinyang Maojian, Tieguanyin , Lu'an Guapian, Dahongpao, Jinjunmei, Gongmei) related tea people and tea things. There is no lack of the author's own experience in various tea towns, and his thorough understanding and deep affection for tea as an old tea person are also permeated. This also determines the unique taste of this book. Based on the most prominent characteristics of each tea, it classifies them into the art of ecology, the art of cellaring, the art of preservation, the art of collision, and the art of roasting. , the art of doing nothing. When Luo Jun talks about each type in detail, he also uses this as an eye. He no longer just takes a close-up of the dazzling light of tea as a luxury product in front of the stage, but takes people to have an in-depth understanding of the evolution of each tea leaf and each tea tree behind the halo. origin. The most precious thing is that Luo Jun provides a large number of pictures he collected in various tea areas, truly and vividly revealing the past and present life of famous tea, and taking you to appreciate the pure land on earth where famous tea was born.
This book contains 220 Chinese tea samples, which is the largest number of tea sample color pictures among similar books in China so far. All tea samples come from "Tea Fragrance and Book Fragrance", including the most representative popular tea species and niche rare tea species with communication value collected from the north and south of the motherland, totaling 220 species. All tea samples are preserved in Professional constant temperature cold storage brewing using standard evaluation methods: The 220 kinds of Chinese teas in this book are brewed by professional evaluators in the tea sensory evaluation room in accordance with national standard evaluation methods. The brewed tea soup color and leaf bottom morphology are both standard morphologies.
"Illustrated Chinese Tea Dictionary (2nd Edition) (Award-winning Upgraded Edition)" covers the most professional and practical knowledge of tea making, tea appreciation and tea tasting, the classification of tea leaves, and elegant tea sets for tea lovers. The key points of tea tasting are "color, aroma, taste and charm", the selection and preservation of tea leaves, the water suitable for tea, must-know tea etiquette, deciphering Pu'er tea, and different identification methods of tea leaves.