The traditional Laoshan tea series is mainly divided into three categories: Laoshan green tea, Laoshan dianthus tea, and Laoshan Yuzhu tea. Laoshan Mountain has unique natural conditions with green mountains, blue sea, shrouded clouds, humid air, fertile land, and excellent water quality. The introduction of tea trees in Laoshan Mountain began in 1959. It is the earliest tea experimental point for the introduction of tea from the south to the north and the birthplace of green tea in Jiangbei. Laoshan tea grows slowly, has thick buds and thick leaves that are resistant to brewing. The climate in Laoshan is warm and humid, with stronger sunlight and a longer frost period than in the south. In addition, the temperature difference between day and night is large, and the tea trees grow slowly and have sufficient time to accumulate nutrients. Therefore, Laoshan tea is rich in nutrients, including a large amount of polyphenols, caffeine, and aromatic substances. Substances, proteins, amino acids, vitamins and other ingredients beneficial to human health. Drinking Laoshan green tea has the effects of stimulating and relieving fatigue, quenching thirst and detoxifying, promoting blood circulation, softening blood vessels, clearing the heart and improving eyesight. In particular, the tea contains high amino acid content, the tea soup is rich and refreshing, and the fragrance lingers on the cheeks and teeth after drinking, making tea lovers from all over the world praise it.
Laoshan Mountain, "the first mountain on the sea", has the reputation of "the cave of the gods" and "the second jungle in the world of Taoism". The unique geographical environment, fertile land and high-quality water sources have cultivated Laoming tea with excellent color, aroma, taste and shape, which is famous at home and abroad.
Laoshan tea cultivation has a long history. It is said that Laoshan tea was transplanted from the south of the Yangtze River and cultivated by Laoshan Taoist priests such as Qiu Chuji in Song Dynasty and Zhang Sanfeng in Ming Dynasty. It has been a health treasure of Laoshan Taoist temple for hundreds of years. Gu Yanwu was good at writing poems praising Mount Laoshan, and Pu Songling once drank Laoshan tea (Liaozhai) and wrote about Jiangxue. The finished product of Laoshan tea is green tea, which is processed with modern technology from selected fresh tea from Laoshan. The climate in the Laoshan area is warm and humid, so Laoshan tea is rich in nutrients, including polyphenols, caffeine, aromatic substances, protein amino acids, vitamins and other ingredients that are beneficial to human health. Drinking Laoshan tea can relieve fatigue, promote blood circulation, The advantages of softening blood vessels, clearing the heart and improving eyesight, especially the high content of amino acids and caffeine in tea, the rich and refreshing tea soup, and the fragrance on the cheeks and teeth after drinking have won the praise of tea lovers all over the world. Therefore, Laoshan tea is famous all over the world. East.
The "Laoshan Tea" trademark has officially passed the review of the National Trademark Office. This shows that "Laoshan Tea" has its own "talisman" and unauthorized units and individuals will no longer be able to use "Laoshan Tea" without authorization. " sign.
Laoshan tea enjoys a high reputation among green teas in the country and is praised by consumers as "the first tea in Jiangbei". However, with the rapid economic development of Laoshan tea industry, many operators have taken aim at this "gold-lettered signboard" and have counterfeited and imitated it. The green tea market in the island city has gradually exposed problems such as "the processing quality is difficult to distinguish between good and bad, many brands are mixed, and the degree of scale is not high."
In order to completely break the bottleneck restricting the development of Laoshan tea, the Laoshan Industrial and Commercial Bureau will register the Laoshan tea certification trademark as a breakthrough to integrate the Laoshan tea brand and comprehensively improve the processing quality of Laoshan tea. To this end, they started "Laoshan tea" During the registration application process for the geographical indication certification trademark, the issue of the transfer of ownership of the Laoshan Tea trademark was successfully resolved. After more than three years of active efforts, the trademark registration was finally successful.
According to reports, after the "Laoshan Tea" is successfully registered, it will be managed by the Qingdao Laoshan Tea Association. All enterprises that apply for the use of the "Laoshan Tea" trademark and meet the conditions specified in the Laoshan Tea Certification Trademark Use Management Rules will be required to fulfill the requirements. The Laoshan Tea certification mark can be used after complying with the obligations stipulated in the usage management rules. In this way, by using a certification mark marked with the name of the place of origin, all qualified Laoshan tea processing and production enterprises can use the "Laoshan Tea" brand.
The appearance characteristics of the flat tea of ??Laoshan Green Tea: flat appearance, different grades of tea leaves from smooth to flat; color from light green to yellow-green, uniform and clean. One leaf and one bud, shaped like a dragon well, with flat and straight cords and emerald green color. The internal characteristics of the flat tea of ??Laoshan green tea: high aroma, from tender to pure; mellow taste, no peculiar smell; soup color from bright green to bright yellow-green; bottom of the leaves from bright green to bright yellow. The scarcity of Laoshan green tea flat tea means that only the best Laoshan spring tea, with one bud and one leaf, is qualified to process Laoshan flat tea. Tea leaves from other seasons cannot be processed into flat tea. Laoshan Biancha is the most distinguished among Laoshan teas and is also a top quality gift for relatives and friends. Introduction to the production process of flat tea of ??Laoshan Green Tea
1. Greening: manual operation in a pan, the temperature of the pan is 200~220℃, and 200~250 grams of leaves are added to each pot. The leaves should be warmed quickly after being added. reaches 80℃. 2. Rolling: The dried green leaves are spread to dry and then rolled.
3. Initial baking: immediately after kneading, bake the green leaves in 2 to 3 pots and make one cage. During baking, the temperature of the top of the cage should be between 90 and 110°C, and the thickness of the spread leaves should be about 1 cm. Use high-quality charcoal as fuel. , bake over high heat to achieve fast baking, thin spread, frequent and light turning. 4. Shaping and lifting: Shaping and lifting is a key process that determines the aroma, taste and shape of this flat tea. It is technically difficult and must be operated by skilled technicians. 5. Low-temperature drying: The temperature of the drying cage is 60-80°C. Shape and lift the leaves in two pots and make a cage. Spread evenly and thinly on the drying cage, bake slowly with slow fire, and control the drying temperature in the "high-low-high" range. in principle. Turn the tea leaves in a timely manner, as little as possible and gently to avoid breaking the tea leaves and affecting the quality. 6. Pick and cut the tea powder: pick out the yellow flakes and impurities, and cut off the tea powder, then it can be packaged for sale or storage. Laoshan Polygonatum odorifera grows in the shade on the north side of Laoshan Mountain, where the sun does not shine. It has a yin property in Chinese medicine and grows very slowly, only about half an inch per year. Excavate in autumn, remove fibrous roots, wash, dry in the sun until soft, rub repeatedly, dry in the sun until there is no hard core, and then sun-dry; or steam thoroughly, rub until translucent, and sun-dry. Its rhizome is long cylindrical, slightly flat, and rarely branched. The surface is yellow-white or light yellow-brown, translucent, with longitudinal wrinkles and slightly raised links, white dot-like fibrous root marks, and disc-shaped stem marks. It is hard and brittle or slightly soft, easy to break, and the cross section is horny or granular. Qiwei. Sweet and sticky. It contains Polygonatum polysaccharide mucopolysaccharide and four types of Polygonatum fructans, as well as azetidine-2-carboxylic acid, etc. Nourish yin and moisturize dryness, produce body fluid and quench thirst. It is used for lung and stomach yin injuries, dry-heat cough, dry throat and thirst, and internal heat to quench thirst. Therefore, it is said that it is most suitable for female friends to drink. It can also be used in dishes and is best used in soups. It tastes sweet and sweet, and is very resistant to brewing. By the end of the drink, the Polygonatum odoratum is soaked and softened, and you can still eat it.
The above two types, Laoshan Dianthus tea and Laoshan Yuzhu tea, are brewed together and are called "Laoshan Taoist Yin and Yang Tea". According to legend, this is a drinking method invented by Laoshan Taoist priests. . Both men and women can drink it to nourish yin and strengthen yang, regulate the balance of yin and yang in the human body, and achieve the effect of strengthening the body.
In recent years, with the improvement of local processing technology, Laoshan Oolong (Northern Oolong), Laoshan black tea, Laoshan Pu'er, Laoshan tea powder, Laoshan tea pillow, Laoshan flowers and plants, Laoshan Taoist nectar tea have been produced. and other varieties.