China tea has a long history, and all kinds of tea varieties are colorful and compete with each other, just like the glory sown by dragons and phoenixes, which makes the mountains and rivers in Wan Li extraordinarily enchanting. China famous tea is a treasure among many tea varieties. At the same time, China famous tea enjoys a high reputation in the world. Famous tea can be divided into traditional tea and historical tea. 1, Hangzhou West Lake Longjing, ranking first among the famous teas in China. Produced in the mountainous area around West Lake in Hangzhou, Zhejiang Province. For many years, Hangzhou is famous not only for the beautiful West Lake, but also for Longjing tea. According to legend, when Emperor Qianlong visited Hangzhou, he wrote a poem in Tianzhu, Longjing Tea District, entitled "Watching Tea Picking and Making Songs". West Lake Longjing tea is ranked first with "lion (peak), dragon (well), cloud (border), tiger (running) and plum (home dock)", and West Lake Longjing tea ranks first. Longjing tea is straight and sharp, flat and handsome, smooth and even, and yellow in color. After brewing, the aroma is high and lasting, and the fragrance is fragrant; Tangse apricot is green, clear and bright, with light green leaves and upright buds, which are lifelike. Tea soup is refreshing, fragrant between teeth, and endless aftertaste. 2. Biluochun in Dongting, Suzhou, Jiangsu ranked second. One of the famous green teas in China. Dongting Biluochun Tea is produced in Dongting Mountain, Taihu Lake, Wuxian County, Suzhou City, Jiangsu Province. Locals call it "scary and fragrant." Biluochun tea strips are slender, curled into snails, covered with fine hairs and green in color. After brewing, the taste is fresh and smooth, the fragrance is fragrant, the soup color is clear and the leaves are even and tender. Especially for the senior Biluochun, you can flush the water before putting the tea, and the tea still sinks slowly, and the leaves are scattered and fragrant. This is a strong performance of tea buds, which is incomparable to other teas. Therefore, there is a folk saying that "Biluochun" has been "copper wire strips, spirals, long hair all over, tender (referring to bud leaves) and three fresh (referring to color, fragrance and taste) since ancient times." At present, most of them are still fried by hand, and the technological process is: deactivating enzymes, frying, kneading and baking. The three processes are completed in one go in the same pot. The characteristic of frying is to knead while frying, and the key is to improve the fineness, that is, to knead and bake. 3. Taiping Huangshan Mao Feng Huangshan Mao Feng Tea is produced in Huangshan Mountain, south of Taiping County and north of Shexian County. Huangshan Mao Feng Tea Garden is located around Yungu Temple, Songgu Temple, Diaoqiao Temple, Ciguang Pavilion and Banshan Temple, with an altitude of1.200m.. Tea trees are soaked in steamed clouds every day, so the tea buds are particularly fat, soft and tender, with thick leaves, foam resistance, rich fragrance and sweet taste, making them the top grade of tea. The collection of Huangshan tea is quite fine, and the picking period is from Qingming to long summer. The collected buds and fresh leaves should be picked, and the old leaves and stems should be removed to make the buds neat and consistent. In production, it is necessary to control the deactivation temperature according to the quality of bud leaves, so as not to produce red stalks, red leaves and uneven deactivation; The fire temperature should first be high and then low, and then gradually decrease, so that the blade temperature is uniform and the physical and chemical changes are consistent. Whenever tea is made, you can smell the fragrance near the tea factory. The quality characteristics of Huangshan Mao Feng are: the shape is thin, flat and slightly curly, like a sparrow's tongue covered with silver, the soup color is clear and apricot yellow, and the aroma is as long as that of Prynne. 4. Anxi Tieguanyin belongs to green tea and is one of the famous oolong teas in China. Anxi Tieguanyin tea is produced in Anxi County, Fujian Province. Anxi Tieguanyin tea has a long history and is known as the king of tea. According to records, Anxi Tieguanyin tea originated in Yongzheng period of Gan Qing (1725 ~ 1735). Anxi county is mountainous, with warm climate and abundant rainfall. Tea trees grow luxuriantly, and there are many varieties and colors of tea trees, ranking first in the country. Anxi Tieguanyin tea can produce four times a year, including spring tea, summer tea, summer tea and autumn tea. The quality of spring tea is the best. The production process of Tieguanyin is basically the same as that of general oolong tea, except that it has more shaking times and shorter cooling time. Generally, it is dried before the evening, shaken all night, fermented the next morning, and then roasted for a day and night. Its production process is divided into nine procedures: drying in the sun, shaking, cooling, deactivating enzyme, cutting and kneading, primary baking, kneading, secondary baking and drying. Anxi Tieguanyin tea with excellent quality is fat and tight, as heavy as iron, with obvious green hibiscus sand, bright green background and red spots, high sweetness, sweet, mellow and fresh, unique taste, sweet and rich aftertaste, and still lingering fragrance after being brewed for 7 times; The soup is golden in color, with thick and soft leaves, even brightness, red spots and red edges on the leaves. 5. Yueyang Junshan Silver Needle is one of the famous yellow teas in China. Junshan tea has been dried since the Tang Dynasty and incorporated into tribute tea in the Qing Dynasty. Junshan is an island in Dongting Lake, Yueyang County, Hunan Province. In Qing Dynasty, Junshan tea was divided into "pointed tea" and "velvet tea". "Sword tea" is like a tea sword with white hair, so it is called tribute tea, so it is called "Gong Jian". Junshan Yinzhen tea has high aroma, mellow and sweet taste, high yellow soup color, strong buds, even strips and pale yellow velvet. After brewing, the buds rise vertically to the surface of the water in the soup, slowly sink, then rise and sink again, three times and three times, which is full of fun. Junshan Yinzhen tea was mined in Tomb-Sweeping Day three or four days ago. It is made from the first round buds of spring tea, and the buds with a length of 25 ~ 30 mm should be selected. After selection, silver needles are made of robust buds with the same size. The production process is divided into eight processes: enzyme fixation, spreading and cooling, primary drying, secondary spreading and cooling, primary packaging, secondary drying, secondary packaging and baking. 6. Pu 'er tea Pu 'er tea is a new kind of tea cultivated on the basis of Yunnan Daye tea. Pu 'er tea, also known as Dianqing tea, originated in Pu 'er County, hence its name, with a history of 1700 years. It is named after processing tea from 1 1 counties such as Youle, Deng Ping and Yibang in Pu 'er County. Tea trees are classified into tree types or large tea trees, and the bud leaves are extremely fat and dense, with good tenderness and excellent quality. The production method is a method for making secondary fermented green tea, which includes eight procedures: enzyme fixation, primary rolling, primary fermentation, secondary rolling, secondary fermentation, primary drying, secondary rolling and drying. In ancient times, Pu 'er tea was used as medicine. Its quality characteristics are: high, sharp and lasting aroma, with the unique aroma of Yunnan Daye tea, strong and exciting taste; Bubble-resistant, still fragrant after brewing for five or six times. The soup is orange, with strong buds and thick leaves. The leaves are reddish, between yellow and green, with thick cords and thick white hair. Pu 'er tea is divided into bulk tea and bulk tea. 7, Lushan Cloud One of the famous green teas in China. According to reports, tea planting in Lushan began in the Jin Dynasty. In Song Dynasty, Lushan tea was listed as "tribute tea". Lushan Wu Yun tea is green in color, fragrant as blue, thick, mellow, fresh and tender. Lushan Wuyun tea not only has an ideal growth environment and excellent tea varieties, but also has exquisite harvesting techniques. After that, it was collected back to the camellia oleifera forest. Spread it thinly in a cool and ventilated place to keep the fresh leaves pure. Then, after nine processes, such as fixing, shaking and twisting, the finished product is made. 8. Xinyang Maojian Tea is produced in Cheyun Mountain, Jiyun Mountain, Tianyun Mountain, Wuyun Mountain, Leizhenshan Mountain, Heilongtan Mountain and Bailongtan Mountain in Xinyang, Henan Province, among which Tianwuta Peak in Che Yun is the most important. Renyun: "There is water in the middle of the stone river, and there is tea above the car cloud." The finished rope is thin, round, tight and straight, with a bluish green color and white hair exposed; The soup is green and bright, with fresh aroma and fresh and mellow taste; Buds at the bottom of leaves are thick, light green and even. Identification method: produced in Cheyunshan, Xinyang, Henan. Its shape is compact, thin, round, smooth and straight, with silvery green and dark green, its internal aroma is fresh, and its leaf bottom is light green and even, showing black. Generally, it is a bud with one leaf or a bud with two leaves, but it is curly and yellow. 9. Qi Hong, Qimen, Anhui Among the black teas that are popular all over the world, Qi Hong is unique, enduring for a hundred years, and is famous for its high fragrance. Qi Hong, the abbreviation of Qimen black tea, is a treasure in Kung Fu black tea. Qihong has superior production conditions, such as good weather, geographical location, hardworking people, good planting and unique advantages. Therefore, most of the Qimen area is based on tea, which has been unbeaten for thousands of years. Qi Kung Fu tea has always maintained a high reputation, and its fragrance has always been there. Qi Hongxiang is famous for its high fragrance and has a unique fresh and lasting fragrance. Tea teachers at home and abroad call it sugar fragrance or apple fragrance, which contains orchid fragrance, lofty and long, unique, and the international market calls it [Qimenxiang]. 10, Luan Guapian Luan Guapian is a famous green tea, and it is also the only product made of a single tender leaf. It is produced in Dabie Mountain tea area in western Anhui, among which the three counties of Lu 'an, Jinzhai and Huoshan are the best. The finished tea is melon-seed-shaped, hence the name "Lu 'an Guapian", with green color, high aroma, sweet taste and resistance to brewing. It originated from Yun Qi Mountain in Jinzhai County, and Yun Qi Mountain produces the best quality melon slice tea, so it is also called "Yun Qi melon slice". When making tea, the fog is transpiration and the aroma is overflowing, so it is also called "Qishan Yungua slice". Among the melons in Yun Qi, the melon produced in Bat Cave in Yun Qi Mountain is the best among famous melons. Because there are thousands of bats around the bat cave all the year round, the feces discharged are rich in phosphorus, which is beneficial to the growth of tea trees, so the melons here are the sweetest and most delicious. However, due to the limitation of production, many tea drinkers "only know their names, but don't know their appearance". The finished product of Lu 'an melon slices has a melon-shaped leaf edge turned back, which is quite different from other green teas. The brewed soup is green and bright, rich in aroma, sweet and mellow in taste, and has the effects of clearing the heart, improving eyesight, refreshing the brain, inducing resuscitation and expelling wind. Such excellent quality is due to the unique natural conditions and the exquisite processing technology. Generally, the picking time of melon slices is between Grain Rain and Changchun, about half a month later than other high-grade teas. When climbing the leaves, you should climb down the tea buds from the first leaf to the third and fourth leaves and the broken tip one by one. The first leaf is made into a hanging leaf, the second leaf into a melon leaf, the third or fourth leaf into a plum leaf, and the bud into a silver needle, and stir-fry by climbing. Stir-fried slices are baked after the pan, only 2-3 slices at a time. Slow down first, then slow down, until the leaves frost and the color is green and even, and then seal them while they are hot. As Mei said in Ming Fu in the Song Dynasty, "At this time, women waste silkworms and men waste farmers, so we can't rest at night and stop at day". It has good color, fragrance and taste, and is a treasure in melon tea.