Approximately what percentage of Wuyi rock tea is currently roasted using charcoal fire?
Wuyi rock tea currently uses charcoal fire to roast tea leaves that do not account for a large proportion. Due to labor restrictions, only a small number of farmhouse teas have a small output or high-grade tea leaves from producers use charcoal fire roasting.
Most dryers are used for tea cultivation. There is also some use of the oven. The specific proportion cannot be calculated.
How many times do charcoal baking and machine baking usually take? How long does it take each time?
No matter which way you prepare hojicha. During the tea refining process, roasting is usually completed in two steps. It is not recommended to do it all at once, and it is recommended to simmer slowly.
The specific time required by each master is slightly different. Take our Lao Cong Narcissus charcoal fire training as an example: the first time takes about four hours, and the second time takes about eight hours to reach full fire.
The time of machine roasting is proportional to the temperature. For example, our factory's ordinary cinnamon machine roasting is baked at 140 degrees for about 15 minutes for the first time, and for about 30 minutes at 140 degrees for the second time, until it reaches full heat. standard. For example, when roasting small varieties of fragrant tea, the temperature should be even lower. It is recommended that the time interval between one baking and two baking should be more than 10 days.
How are the concepts of foot fire and rapid fire reflected here?
Zuhuo refers to a roasting method that uses a certain temperature to bake the tea leaves so that the fire flavor penetrates into the tea leaves (penetrating the fire) to form a mature Wuyi rock tea. Full-flavored tea has the characteristics of thick water, full aftertaste, and a slightly bitter (coffee-like taste).
Rapid fire refers to the use of roasted tea at too high a temperature to give the tea leaves a certain fire flavor on the surface, but the tea leaves do not really absorb the fire. It is a failure of tea baking, and it is also a failure of hojicha. The tea with strong fire tastes like fire at first, but the charcoal flavor is strong and the tea flavor is weak.
How high is the temperature? How high is the temperature of a light fire? How hot is medium heat? How high is the temperature on high fire?
The temperature of Wuyi rock tea cultivation depends on the situation. Taking machine cultivation as an example: light fire refers to below 120 degrees, medium fire refers to 120-140 degrees, and high fire refers to hojicha above 150 degrees. temperature. But the specifics also depend on the baking time and cannot be explained in detail.
In short, there is no fixed method for roasting rock tea. The principle of making tea is to watch the tea and roast it according to the specific situation.
Talk about the simple identification of Dahongpao
Dahongpao, red world.
Many tea-drinking friends may be familiar with this sentence. Yes, This is a slogan of the 2005 Wuyishan Dahongpao Tea Culture Festival. So what does Dahongpao look like? What is the real Dahongpao?
Many friends who have been to Wuyishan know Wuyishan Street On the surface, Dahongpao is sold in teahouses, and they have different tastes and shapes. Are there really so many Dahongpao? How to identify Dahongpao? I will tell you a simple identification method: look, smell, and drink. ".
Take a look:
Look at the appearance of the tea leaves: Dahongpao is the most traditional oolong tea representative of Wuyi Mountain. Wuyi Mountain can be said to be the birthplace of oolong tea (well-documented). Oolong tea It is named after its black shape and dragon shape, so it is called oolong. Therefore, Dahongpao must be a black, dragon-shaped, single-leaf, cord-shaped tea. If it has other shapes, it can be determined to be non-Dahongpao.
Second smell :
Fujian Oolong can be divided into Southern Oolong (Tieguanjian) and Northern Oolong (Wuyi Rock Tea). Dahongpao is the representative of Northern Oolong. It is the representative of traditional tea. It belongs to the mature category. Fragrant tea. The fire is relatively strong. When you first smell the tea, it has the natural dry aroma of charcoal fire tea and tea leaves. The aroma of fire is relatively strong. There should be no other miscellaneous smells and fragrances. Some people say that Dahongpao has an obvious osmanthus fragrance. This is a fragrant tea. It is wrong to say that tea with too strong and obvious aroma is not Dahongpao. Since ancient times, Dahongpao has been named after the rhyme of water, not the fragrance.
Three-pin drink:
To drink Dahongpao, you need to brew it with boiling water above 95 degrees. Dahongpao soup is brownish-yellow in color, translucent and heavier. This is related to the cultivation of tea. It has a slightly bitter taste in the mouth and a strong aftertaste. It has a strong flavor. It has a sweet aftertaste, but it must not be very sweet in the mouth. There is no bitterness after brewing for a long time, and it can be brewed many times and there will be a lingering aftertaste after ten brews.
This is my personal opinion , if a friend wants to buy Dahongpao tea, he must brew it first before buying it. I personally do not recommend buying tea without tasting it.
Personal opinion. For reference only. If there is anything wrong , please give me more advice.
) The matching principle of Dahongpao
The Dahongpao in Wuyi Mountain can be understood as follows: the mother tree Dahongpao and the commercial Dahongpao.
The mother tree Dahongpao has become the king of tea in China and even the world with its unique growing environment and unique processing technology. However, its output is extremely limited. In order to let more people understand the unique charm of Dahongpao, we The product Dahongpao appeared.
Commodity Dahongpao refers to a blend of rock tea with certain characteristics to meet the quality requirements of Dahongpao (quality standard: GB/18745-2002 Wuyi Rock Tea National Standard) . It is an extension of the Dahongpao brand and a brand of Wuyi rock tea.
The selection of raw materials for blending Dahongpao is very high, and it must be Zhengyan products. And it is required to select tea leaves that reach a certain quality and have different characteristics according to the best taste ratio. It basically reaches the taste and flavor of the parent tree Dahongpao.
From a market perspective: the characteristics of Dahongpao of various brands are not completely consistent. This is mainly related to the sensory evaluation standards of Dahongpao grade assessment. Different tea masters pay attention to different tastes, so the Dahongpao product The taste and flavor of the robe are different. But the charm it focuses on cannot be changed.
The traditional characteristics of Dahongpao should meet the standards: far-reaching fragrance, no astringency, resistance to brewing, strong rock charm, and sufficient aftertaste.
Why is Wuyi Dahongpao blended?
Why is the blended Wuyi rock tea called Dahongpao?
Many netizens have questions about these two questions If you have any questions, I would like to post this to let you know:
The reason why Wuyi Dahongpao should be blended:
Wuyishan Dahongpao is the best oolong tea, and is in the auction The sky-high prices of teas sold in several auctions can be said to be "unknown to people deep in the mountains, but known all over the world once you taste it." Dahongpao is famous far and wide, but the output of the mother tree Dahongpao is limited, only about 500 grams a year, which makes many admirers unable to Drinking, in order to increase the reputation of Wuyi Rock Tea and let more people know about Wuyi Rock Tea, the Dahongpao blend was created.
Dahongpao has a "live, sweet, and clear fragrance" "The characteristics of the four in one, coupled with the unique charm, it has the reputation of "collecting the elegance of the mountains and rivers elites, and having the fragrance of rock bones and flowers". It can be said that "seven bubbles have a lingering fragrance, and eight bubbles have an aftertaste." It has a full aftertaste.
During the processing of Wuyi rock tea, it is impossible for any kind of tea to have both fragrance and charm.
For example, a certain kind of tea leaves are shaken During the greening process, different aromas will be produced through continuous fermentation, but the aroma will change differently during the shaking process and will weaken if the time is too long. In order to remove the bitterness of the tea, the shaking time This is another critical issue. If there is not enough time and the bitter water is not removed, the tea soup will inevitably have a bitter taste.
So Dahongpao uses different tea flavors with different characteristics to blend them to achieve a certain level. The purpose is to improve the overall quality of Wuyi rock tea and reach the Dahongpao standard: "live, sweet, clear and fragrant"
There are also "second generation Dahongpao" in Wuyi rock tea. ", but because the production of tea is greatly affected by the outside world, the quality cannot always be guaranteed, so Dahongpao has blending.
The blended tea is called Dahongpao: because of Wuyi The representative of rock tea is Dahongpao, and Dahongpao is famous far and wide. Many people even know that Wuyi Mountain has Dahongpao, but they don’t know that Wuyi Mountain has Wuyi rock tea. In addition, the tea leaves generally blended are high-grade teas (blending The tea leaves selected for Dahongpao are all tea leaves with unique characteristics in certain qualities. It can be said that brewing alone is a good tea), so the fine tea from Wuyi Mountain is called Dahongpao, and it is inevitable that it will be stained. This may also be said It's an advertising effect.
Talk about the different Dahongpao
The Dahongpao in Wuyi Mountain can be understood this way: the mother tree Dahongpao and the commercial Dahongpao.
The mother tree Dahongpao has become the king of tea in China and even the world with its unique growing environment and unique processing technology. However, its output is extremely limited. In order to let more people understand the unique charm of Dahongpao, we The product Dahongpao appeared.
Commodity Dahongpao refers to a blend of rock tea with certain characteristics to meet the quality requirements of Dahongpao (quality standard: GB/18745-2002 Wuyi Rock Tea National Standard) . It is an extension of the Dahongpao brand and a brand of Wuyi rock tea.
The selection of raw materials for blending Dahongpao is very high, and it must be Zhengyan products. And it is required to select tea leaves that reach a certain quality and have different characteristics according to the best taste ratio. It basically reaches the taste and flavor of the parent tree Dahongpao.
From a market perspective: the characteristics of Dahongpao of various brands are not completely consistent. This is mainly related to the sensory evaluation standards of Dahongpao grade assessment. Different tea masters pay attention to different tastes, so the Dahongpao product The taste and flavor of the robe are different. But the charm it focuses on cannot be changed.
The traditional characteristics of Dahongpao should meet the standards: far-reaching fragrance, no astringency, resistance to brewing, strong rock charm, and sufficient aftertaste.
Selection of materials for Dahongpao matching
Commercial Dahongpao is also called Dahongpao matching. It is the representative tea of ??Wuyi Rock Tea and represents the quality characteristics of Wuyi Rock Tea traditional tea. Today we are here to discuss the selection of raw materials for Dahongpao.
From the perspective of Dahongpao’s fire-building conditions, most of the blending raw materials must be raw materials from famous rock producing areas. Mingyan's tea is resistant to roasting.
The tea leaves in the Mingyan production area have the following characteristics: the more roasted, the better the taste, full flavor, prominent rock flavor and thick soup.
When choosing Dahongpao materials, you should pay attention to the inheritance of tea characteristics. Simply put, adding even a little bit to tea with peculiar smell or strong bitterness will affect the overall quality. It is recommended to use tea leaves of equal quality.
When selecting varieties, avoid:
Tea with a strong bitter taste;
Tea with a green taste; Tea with an unusual smell;
Tea with too obvious variety characteristics.
The reason is that Dahongpao is a representative brand of tea, which represents the overall taste of Wuyi Rock Tea rather than the taste of a certain variety, so tea with too obvious characteristics should not be used as raw materials.
Tea varieties to consider when selecting materials
1. Varieties with aroma;
2. Varieties with thick water and rich flavor;
3. Varieties that have certain characteristics of the Dahongpao national standard, but are slightly inappropriate in other aspects
4. Varieties with strong stability (which play a stabilizing role in the later quality of tea, To ensure product consistency)
From a personal perspective, the recommended varieties are:
Cinnamon: Cinnamon tea is a representative variety of rock tea, with a strong aroma and a good flavor in the water. , slightly bitter but not noticeable. Quality characteristics are relatively stable.
Shuixian: One of the traditional representative teas of Wuyi rock tea, it has thick water, full flavor and low fragrance, but it is extremely stable and does not change easily. Basically Dahongpao needs to be blended with this type of variety.
Qizhong: Qizhong is also called vegetable tea and wild tea. It has the same genes as the parent tree Dahongpao. According to the process of making tea, it can be divided into two types: fragrant tea and mature tea. Wuyi Mountain has many rare varieties of alpine old conong, which are also representative varieties of Wuyi Mountain.
Beidou: Beidou tea is characterized by the flavor of water among new varieties of tea. It is one of the few varieties of tea that can be used to blend with Dahongpao.
Lao Cong Narcissus: Compared with Narcissus, its moss flavor is more obvious and has a unique rhyme of Cong Cong. It is a good product to blend with Dahongpao.
Old tea: tea leaves of a certain age. In terms of varieties, focus on choosing Narcissus or Beidou. The characteristics of these two teas are soft and thick water.
In addition, a variety of tea with a more stable aroma can also be used as raw material.
In short, Dahongpao has the characteristics of "liveness, sweetness, clearness, and fragrance". When it comes to selecting materials, I personally think that it is okay to check these four aspects. The overall principle of Dahongpao blending is to achieve "fragrance, thick water, sufficient rhyme and good aftertaste".
Personal opinions, for reference only. Please forgive me if there are any inaccuracies.
Laocong Narcissus
Laocong Narcissus is originally from the Great Lake of Shuiji. It is said that it was found under Zhuxian Cave, so it was named Zhuxian because of the local "zhu" and "water" With the same pronunciation, it is now customary to be called Narcissus. Due to its unique natural environment, Tianxin Village in the Wuyi Mountain Scenic Area has gradually made the quality of narcissus even better. Today, the tree crowns are tall and the leaves are wide and thick. The finished tea has a plump, tight-knot shape and a precious light color. After brewing, the aroma is rich and mellow, including orchid leaves, and the soup is dark in color. Orange is resistant to brewing, and the bottom of the leaves is yellow and bright with cinnabar edges. It is a traditional treasure of Wuyi rock tea. Rich in nutritional ingredients, the Lao Cong Narcissus tea soup has a very rich and thick taste. The soup is smooth and has the taste of aged tea. Lao Cong Narcissus is the best Narcissus tea.
Narcissus tea tree varieties are clonal, large-leaf, and late-growing varieties. The leaves are more than twice as large as ordinary small-leaf varieties, and the leaves are thick and thick. Its cords are fat and strong, and its color is green-brown, oily and precious. The fragrance is strong, pungent, clear and has a unique "orchid fragrance". The tea soup has a rich and mellow taste, obvious throat rhyme, sweet and refreshing aftertaste, rich and orange-yellow soup color, soft and bright leaf base, and is resistant to brewing.
The appearance of the strands is thick, shiny frog skin green. The strands are tightly knotted and heavy, the leaf ends are twisted, and the color is smooth and dark sand green. The aroma is rich, with a very soft orchid fragrance, and some have the fragrance of frankincense and narcissus, and the taste Mellow and sweet, the soup color is clear and orange, the bottom of the leaves is thick, soft and yellow, with green cinnabar and red edges or red spots, which is called "three reds and seven greens".
Laocong Narcissus generally refers to those who are over fifty or sixty years old. The age-old Narcissus tea tree highlights the orchid and fir flavor on the basis of rock bone floral aroma. The old fir flavor has three main flavors: woody flavor, moss flavor and brown rice flavor.
The production process of Laocong Narcissus Wuyi rock tea is the same as that of rock tea. Laocong Narcissus is medium-light roasted and has a mellow and fragrant aroma. The appearance of Laocong Narcissus is tight and cord-like; the color is mostly dark green with a precious color; the dry tea has a fragrant and Laocong flavor. The large leaves at the bottom have obvious "green background and red edge" characteristics, and the leaf veins float above the leaf surface.
Use boiling water for brewing. When brewing Laocong Narcissus, you can use a covered bowl or a purple clay pot. The aroma of Lao Cong Narcissus is high and floral. The smell of Lao Cong is covered by the aroma in the first few brews, but the flavor of Lao Cong comes out in the next few soups. It can be maintained for more than 10 brews. For the first brew, you can use the tea moistening method to brew the water. It’s fast, starting from the third bubble, each bubble can last for 10 seconds. The tea soup of Lao Cong is golden yellow or orange with obvious halo. Lao Cong Narcissus is characterized by strong aroma and mellow flavor, obvious throat rhyme, and refreshing aftertaste. When tasting tea, the first sip is smooth and makes your stomach ache. The second sip leaves a fragrant aroma on your teeth and cheeks. The third sip fills your mouth with saliva.
Anxi Qianhe Tea Seedlings 2013-06-14 13:07:35
Top Ten Famous Wuyi Rock Teas
The grades are divided into four categories: Zhengyan tea, Banyan tea, Zhoucha and Waishan tea.
Four Famous Fongs: Dahongpao, Iron Arhat, White Cockscomb, and Water Scarab
Ten Famous Fongs: Dahongpao, Iron Arhat, White Cockscomb, Water Scarlet Turtle, Half-Sky Demon, and White Peony , Jin Gui, Golden Key, Beidou, Bai Ruixiang.
One of the famous Wuyi rock tea trees: Dahongpao
Dahongpao is one of the four precious traditional Wuyi famous trees (named Cong). It is native to the cliff of Jiulong Nest in Tianxinyan, Wuyishan City, Fujian Province. According to legend, it was named Dahongpao in the mid-Qing Dynasty. The quality is excellent, the cords are tight, the color is green and brown, the fragrance is fragrant and fragrant like osmanthus, the taste is mellow and sweet, the "rock charm" is obvious, and the fragrance is unique. It is a treasure of Wuyi rock tea.
The second name of Wuyi rock tea: Iron Arhat
It originates from the Ghost Cave (also known as Fengceng) in Huiyuan Rock, Wuyishan City, Fujian Province. It is lined with cliffs and tea trees. Beside a small stream in a narrow strip (there is also a tree of the same name in the long nest of Bamboo Nest Rock). According to legend, the name Tie Luohan existed in the Song Dynasty, which was the earliest Wuyi name for Cong. Mainly distributed in the inner mountains (rock mountains) of Wuyi Mountain. The dry iron arhat looks green-brown, oily and precious, with thick, tight and even ropes. At first glance, it looks like a narcissus. The aroma is rich and long; the color of the soup is clear and bright, with a deep orange-yellow color; the taste is smooth, rich and fresh, with a strong rocky charm; the bottom of the leaves is soft and bright, with red edges with cinnabar color. Iron Arhat is a top quality product with floral and fruity aroma.
The third name of Wuyi Rock Tea: White Cockscomb
Originally produced in the Yinping Peak Bat Cave in Wuyi Mountain, Fujian Province (at the entrance of the White Snake Cave in Wuyi Palace and under the Flame Peak of Huiyuan Rock There are also trees with the same name as the white rooster in the ghost cave outside. It is said that the name of the white rooster was already there in the Ming Dynasty, and it is mainly distributed in the inner mountains (Yanshan) of Wuyi Mountain. The shape of the finished tea is tight, dark green with yellow color, slender aroma with a special and long feeling; the taste is mellow and sweet, the soup is orange and bright, the bottom of the leaves is bright yellow, and red dots appear.
The fourth name of Wuyi Rock Tea: Water Scarab
It is native to the half cliff of Duge Peak in Niulankeng, Wuyishan City, Fujian Province. According to legend, this name already existed in the late Qing Dynasty. Mainly distributed in the inner mountains (rock mountains) of Wuyi Mountain. Looking at its appearance, it is green-brown with a precious color, the color is black and slightly whitish, the ropes are tightly knotted and curved, even, and slightly thin; it smells of a slight roasting aroma, the soup is orange-yellow, clear and bright, with slight impurities; the internal aroma contains Plum blossom aroma; the color of the soup changes from deep orange to yellow, and is translucent. Green, soft and bright; the red edge is cinnabar; the edges are broken, the tea soup is thick, slightly sweet, the taste is very fresh, and the throat feels smooth and comfortable.
Fifth of the five famous congs (names from) of Wuyi rock tea: Bantianyao
Also known as Bantian Harrier, Bantian Harrier is one of the five traditional famous congs (names from) of Wuyi rock tea. It was originally Produced on the cliff at the top of the third peak of the Three Flower Peaks in Kowloon Nest, it is also known as Bantianyao and Bantianyao. The aroma of the tea is full of charm and changeable. At first, it is like orchids and flowers, then like millet and apricots, and then overflowing with burnt aroma, always carrying a seductive feeling. The ropes are tight and thin, the color is dark and moist, the dry tea has a rich and fragrant tea aroma with a variety of fruity aromas, the aroma is exquisite, elegant and delicate, the aroma is strong when brewing, the taste is rich, the ripe fruit aroma is bright and fragrant, and the sweet and sweet aftertaste is long-lasting.
The sixth famous Wuyi rock tea tree (named Cong): White Peony
One of Wuyi’s precious famous trees (named Cong). It has excellent flavor, tight strands, yellow-green-brown color, strong aroma and orchid-like aroma, rich and sweet taste, and "rock charm". Strong drought and cold resistance. Cuttings have strong reproductive power and high survival rate.
The seventh famous fir tree of Wuyi rock tea: Jingui
One of the precious famous fir trees in Wuyi. Origin and distribution: Originated from Baiyan Lotus Peak in Wuyi Mountain, Fujian Province. It is said to have a history of nearly a hundred years. Excellent quality, with fat cords, tight knots and solid texture, yellow-green-brown color, rich and long fragrance like osmanthus, mellow and sweet taste, and "rock charm".
The eighth famous Wuyi rock tea tree (named Cong): Golden Key
One of Wuyi’s precious famous trees (named Cong). It is native to Wuyi Gongshanqian Village, Wuyishan City, Fujian Province (there are also trees with the same name as the Golden Key in many places such as Mituo Rock). It is said that it has been cultivated for nearly a hundred years. The quality is excellent, the cords are tight, the color is green and brown, the aroma is strong and fresh, the taste is mellow and sweet, and the "rock charm" is obvious. Strong drought and cold resistance.
The ninth name of Wuyi rock tea: Beidou, formerly known as Beidou No. 1. One of the precious famous congs (named Cong) in Wuyi.
Originated from Beidou Peak, Wuyishan City, Fujian Province. Oolong tea is made of excellent quality, green and brown in color, rich and refreshing aroma, mellow and sweet taste, and has a "rock charm".
Ten of the famous names of Wuyi rock tea: Bai Ruixiang
Wu Origin and Distribution: Originated from Huiyuan Rock, Wuyishan City, Fujian Province, with a cultivation history of more than 100 years. Mainly distributed in the inner mountains (rock mountains) of Wuyi Mountain. Oolong tea is made of excellent quality, with a yellow-green-brown color, a strong aroma, and a mellow taste like rice dumpling leaves, with a distinct "rock charm". Strong drought and cold resistance. Cuttings have strong fecundity and high survival rate.
Anxi Qianhe Tea Seedlings 2013-06-14 13:11:17
Semi-fermented green tea varieties
Green tea varieties 2011-5- 27
Oolong tea is the representative of Chinese tea. It is a semi-fermented tea with transparent amber tea juice as its characteristic. But in fact, oolong tea is just a general term, and it can be subdivided into many different categories of tea. For example: Narcissus, Huangdan (Golden Osmanthus), Benshan, Hairy Crab, Wuyi Rock Tea, Dongding Oolong, Cinnamon, Qilan, Luohan Agarwood, Phoenix Dancong, Phoenix Narcissus, Lingtou Dancong, color species, etc. and suitable combinations There are various kinds of seafood, such as Tieguanyin and so on, and the precious varieties include the following: Wuyi Rock Tea is produced in Wuyi Mountain in Fujian. Wuyi rock tea has a plump and even appearance, tight curls, glossy color, and frog-like leaf backs. The color is green, sandy green, dense yellow, with vermilion or red spots on the bottom and edges of leaves, and light green in the center. When you drink this tea, you will find a pineapple-rich aroma, rich and mellow leaves, fresh, smooth and sweet, with a special "rock charm". Dahongpao is the highest quality among Wuyi rock teas. The collective name for oolong tea produced in Wuyishan District, Wuyishan City, Fujian Province (formerly Chong'an County). Dahongpao: Ranked first among Wuyi rock teas, it is known as the "King of Tea Kings" and is famous both at home and abroad. Iron Arhat: Ranked second among the four famous figs. White Cockscomb: Ranked third among the four famous fir trees. Water beetle: ranked fourth among the four famous firs. Wuyi Cinnamon: It is a famous rock tea newly developed in recent years. Wuyi Narcissus: It is a semi-arbor type, with leaves more than twice as large as ordinary small-leaf species. Due to different origins, the quality of green tea made from the same variety, such as Wuyi Narcissus, Northern Fujian Narcissus and Southern Fujian Narcissus, varies greatly. Wuyi Narcissus has the best quality. good.
Wuyi Qizhong: refers to oolong tea made from tea varieties other than Dancong.
Taiwan Oolong tea is produced in Taiwan, China. It is curly in strips and copper-brown in color. The tea soup is orange-red. It has a pure taste and a strong fruity aroma. After brewing, the bottom edge of the leaves is red and the belly is green. Among them, the frozen top oolong tea from Nantou County (commonly known as frozen top tea) It is extremely well-known and the most valuable. Produced in Taipei, Taoyuan, Hsinchu, Miaoli, Yilan and other counties and cities, it is the earliest tea produced in Taiwan. Wenshan Baozhong: Also known as "clear tea", it is the lightest-flavored green oolong tea among Taiwanese oolong teas. Dongding Oolong Tea: Known as the best of Taiwan's oolong teas, it belongs to the extremely lightly fermented Baozhong tea category and is similar in style to Wenshan Baozhong. Taiwan high mountain tea: Taiwan high mountain tea refers to tea produced in high mountainous areas above 800 meters above sea level. The production areas are mainly distributed in mountainous areas such as Alishan, Yushan, Xueshan, Central Mountain, and Taitung Mountain. Muzha Tieguanyin: produced in Muzha District, Taipei City, Taiwan Province. Pekoe Oolong: Also known as "Puffing Tea", "Champagne Oolong", and "Oriental Beauty", it is the most fermented type of Taiwan oolong tea. Arhat agarwood is produced in Mengding Mountain, Sichuan. Luohan Agarwood has the advantages of both black tea and white tea. It has a unique "fruity camphor flavor", with a fresh and mellow taste, sweet fruity aroma, long and rich camphor aroma, and an elegant and long-lasting aroma. Oriental Beauty is a famous tea unique to Taiwan, also known as puffing tea, and because of its prominent white buds, it is also known as pekoe oolong tea. The appearance of Oriental Beauty tea is quite beautiful. The leaves are white, green, yellow, red and brown, bright and lovely. The color of the tea soup is darker amber. It tastes rich and mellow, with the aroma of ripe fruits and honey. Phoenix Narcissus is a strip-shaped oolong tea produced in Fenghuang Township, Chaoan, Guangdong. It is divided into three grades: Dancong, Langcai and Narcissus. It has natural floral aroma, honey flavor, strong, mellow, refreshing and sweet taste, and is resistant to brewing. Mainly sold in Guangdong, Hong Kong and Macao, and exported to Japan, Southeast Asia, and the United States. Phoenix Narcissus enjoys the reputation of "beautiful shape, green color, rich fragrance and sweet taste". The tea sticks are plump, eel skin color, oily and shiny. The tea soup is yellow and clear, has a mellow and refreshing taste, has a long-lasting fragrance and is resistant to soaking. Oolong tea producing areas in northern Fujian include Chong'an (except Wuyi Mountain), Jianou, Jianyang, Shuiji and other places. Northern Fujian Narcissus: the main product of Northern Fujian oolong tea. Northern Fujian Oolong: The appearance is tight, thin and heavy, with twisted leaf tips, soft leaf bottoms, thick and even leaves, green leaves with red edges. White-haired Monkey: Also known as "White Green", it is a traditional famous tea in Zhenghe County. Southern Fujian Oolong Tea Anxi Tieguanyin: It is named after its body bones are as heavy as iron and its shape is as beautiful as Guanyin. It is the best oolong tea in Fujian. Produced in Anxi, southern Fujian. "Tieguanyin" is both the name of tea and the name of tea tree variety. The appearance of this tea is tightly knotted, some are shaped like scale hooks, and some are shaped like dragonfly heads. As the caffeine evaporates with the water, a layer of white frost is formed on the surface, which is called "sand green frost". After brewing this tea, the aroma is astounding to your nose. If you sip it while it is hot, the tea will fill your mouth with fragrance and leave a sweet taste at the bottom of your throat. It can be said that there is a lingering fragrance after seven brews.
Anxi Golden Osmanthus: also known as "Toothian Fragrance", named after its strange and high fragrance. Yongchun Bergamot: Mainly produced in Yongchun County, it is one of the famous Fujian oolong teas with unique flavor. Anxi color variety: The main oolong tea varieties that make up the color variety are Benshan, Narcissus, Qilan, Meizhan, etc. Guangdong Oolong Tea The processing method of Guangdong Oolong Tea originated from Wuyi Mountain in Fujian. Therefore, its style is somewhat similar to Wuyi Rock Tea, with a strip-shaped appearance. Phoenix Narcissus: The main production area is Fenghuang Township. It is generally called "Phoenix Narcissus" based on the variety of narcissus combined with the place name. Fenghuang Dancong: It is an excellent single plant selected from the high-quality tea trees of Fenghuang Narcissus. Its harvesting and processing are finer than Phoenix Narcissus, and it is one of the best oolong teas in Guangdong. Produced in Wudong Mountain Tea Area, Fenghuang Town, Chaozhou City, Guangdong Province. The tea shape is strong and curly, and the leaves are light yellow with slight green color. The color of the soup is bright yellow with green lining, and the fragrance is clear and long-lasting. After brewing for many times, the lingering fragrance and especially sweet taste remain. Langcai: mostly white-leaf narcissus species are picked, and the leaves are light green or yellow-green. Lingtou Dancong: also known as Baiye Dancong. Shiguping Oolong: The quality is the best from Shiguping, Chaoan.
Anxi Qianhe Tea Seedlings 2013-06-14 13:15:53
What types of Anxi light-flavor tea are there
Anxi green tea types
Anxi Qianhe Tea Seedlings
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What types of green tea are there? Many friends don’t understand what green tea includes. Today, let’s talk about the types of green tea.
Green tea is also known as oolong tea. Green tea types include: Tieguanyin, Huangdan (Golden Gui), Benshan, Hairy Crab, Meizhan, Daye Oolong, Wuyi Rock Tea, Dongding Oolong, Narcissus, Dahongpao, Cinnamon, Qi Orchid, Phoenix Dancong, Phoenix Narcissus, Lingtou Dancong, color species, etc. What types of Anxi green tea are there: 1. Tieguanyin, also known as Red Heart Guanyin and Hongyang Guanyin by tea people; it is both the name of the tea and the name of the tea tree variety. During the Yongzheng period of the Qing Dynasty, it was discovered in Yaoyang, Xiping, Anxi and began to be promoted. It is delicate in nature, has poor resistance to stress, and has low yield. The germination period is around the vernal equinox, the cessation of growth period is around the frost, and the annual growth period is 7 months. There is a saying that it tastes good but not bad. Hongya Waiwei peach is one of the characteristics of pure Tieguanyin and is an excellent variety for making oolong tea. 2. Benshan: Benshan is native to Xiping Town, Anxi, and is closely related to Tieguanyin, but its growth potential and adaptability are stronger than Tieguanyin. The quality of the finished tea is similar to Tieguanyin. The cords are still fat, tight and heavy, the leaf stems are red and bright, thin and neat, the tail is slightly larger, the bamboo nodes are obvious, the color is dark and the color of ripe banana peel, and it has the characteristics of green base and red spots. 3. Daye Oolong: Daye Oolong (also known as Daye Wu) is native to Shanping, Changkeng, Anxi. Clonal varieties. According to legend, in the ninth year of the reign of Emperor Yongzheng of the Qing Dynasty (1731), Su Long, a native of Changkeng, Anxi, transplanted a kind of tea seedlings from Anxi to Jianning Prefecture (now Nanping City). The yield was high and the quality was good. Propagation and cultivation. A few years later, Su Long passed away, and local tea farmers named Oolong after the homonym of Su Long's name. 4. Hairy crab: Oolong tea - hairy crab, originates from Daqiuhua, Fumei, Anxi. During the Republic of China, it was also called Maowai, a clonal variety. It has strong bud-raising ability, but poor tenderness, dense and uniform buds, more picking batches, rapid crown formation, faster gardening, wide adaptability, strong stress resistance, easy cultivation, and high yield.