At present, Wuyi rock tea is not baked with charcoal fire, and only a small number of peasant teas have low output or high-grade teas are baked with charcoal fire at home due to the limitation of spare parts.
Most of them use dryers to cultivate tea. Some of them are done in the oven. The specific proportion cannot be counted.
How many times do charcoal baking and machine baking usually bake? How long is each time?
No matter which way you make tea. In the process of tea refining, baking is generally completed in the second time. It is not recommended to put it in place once, but attention should be paid to slow stewing.
The specific time is slightly different for each master. Take the charcoal fire cultivation of the old fir narcissus in our factory as an example: it takes about four hours for the first time and eight hours for the second time to reach the fire.
The time of mechanical culture is directly proportional to the temperature. For example, the ordinary cinnamon baking machine in our factory takes about 140 degrees for the first time and 15 minutes for the second time, which reaches the standard of sufficient firepower. For example, the temperature in Chaze and the baking smell of small varieties should be lower. The interval between one baking and two baking is suggested to be greater than 10 day.
How are the concepts of fire foot and fire urgency embodied here?
Full fire refers to baking at a certain temperature, so that the smell of fire breaks into the inside of tea (eats through the fire) and forms a ripe Wuyi rock tea. All-fire tea has the characteristics of strong water, full aftertaste and slight bitterness (similar to the taste of coffee).
Urgent fire refers to roasting tea at too high a temperature, which makes the surface of tea have a certain smell of fire, but it does not really make tea eat through the fire. It is the failure of baking tea, and it is also the failure of baking tea. Urgent tea tastes like fire at first, full of charcoal, and weak in tea taste.
How high is the temperature? How high is the temperature of the light fire? How high is the temperature of the medium fire? How high is the temperature of the high fire?
The temperature of Wuyi rock tea planting depends on the situation. Take mechanical cultivation as an example: the baking temperature of light fire refers to 120 degrees below, medium fire refers to 120- 140 degrees, and high fire refers to 150 degrees above. But it also depends on the baking time, and it is impossible to explain it in place.
In short, there is no definite method for roasting rock tea. Tea making is based on the principle of viewing tea, and roasting should also be carried out according to specific conditions.
Simple identification of Dahongpao
Dahongpao, the red world.
Many friends who drink tea may be familiar with this sentence. Yes, this is a slogan of the Dahongpao Tea Culture Festival in Wuyishan in 2005. What is Dahongpao like? What is the real Dahongpao?
Many friends who have been to Wuyishan know that there are Dahongpao in the teahouse on the street of Wuyishan, and the taste and shape are different. There are so many dahongpao, how are they identified? I'll tell you a simple identification method: "Look, smell and drink".
At first glance:
Look at the shape of tea: Dahongpao is the representative of the most traditional oolong tea in Wuyishan, which can be said to be the birthplace of oolong tea (well documented). Oolong tea is named after its black dragon shape, so Dahongpao must be a black dragon-shaped single-leaf rope tea. If it is in other shapes, it can be determined to be non-Dahongpao.
The second smell:
Fujian Wulong is called Nanwulong (Tieguanyin) and Beiwulong (Wuyi Rock Tea). Dahongpao, as the representative of the Northern Five Dragons, is the endorsement of traditional tea. Belongs to cooked fragrant tea. Relatively speaking, it is better cultivated. At first, tea had the natural dry fragrance of charcoal tea and tea. Fire smells good. There should be no other odor and fragrance. Some people say that Dahongpao has obvious osmanthus fragrance. This is wrong, and the fragrance is too strong.
Three drinks:
Drinking Dahongpao should be brewed with boiling water above 95 degrees. Dahongpao soup is brown, bright and thick. This is related to the cultivation of tea. The entrance is slightly bitter and the aftertaste is endless. The charm is heavy and sweet, but the entrance must not be very sweet. Brewing for a long time has no bitterness, and repeated brewing can be said to have a aftertaste.
This is my personal opinion. If a friend wants to buy Dahongpao tea, he must drink it before buying it. Personally, I don't recommend buying tea.
Personal point of view. For reference only. If there is anything wrong, please give me more advice.
) The collocation principle of Dahongpao
Dahongpao in Wuyishan can be understood as mother tree Dahongpao and commodity Dahongpao.
Mother tree Dahongpao has become the king of tea in China and even the world with its unique growth environment and unique processing technology, but its output is extremely limited. In order to let more people know the unique charm of Dahongpao, the product Dahongpao appeared.
Commercial Dahongpao refers to a kind of tea mixed with rock tea with certain characteristics to meet the quality requirements of Dahongpao (quality standard: GB/ 18745-2002 Wuyi Rock Tea National Standard). She is an extension of the Dahongpao brand and the brand of Wuyi Rock Tea.
The selection of raw materials for blending Dahongpao is high, and it must be orthoclase products. It is also required to choose tea with certain quality and different characteristics according to the best taste ratio. Basically achieve the taste and charm of the mother tree Dahongpao.
From the market point of view, the characteristics of different brands of Dahongpao are not completely consistent, which is mainly related to the sensory evaluation standard of Dahongpao grade. Different tea makers pay attention to different tastes, so the taste and charm of Dahongpao are also different. But its charm cannot be changed.
The traditional characteristics of Dahongpao should meet the following standards: long fragrance, no astringency, resistance to brewing, vivid rock rhyme and full aftertaste.
Why do you want to match Wuyi Dahongpao?
Why is Wuyi Rock Tea called Dahongpao?
Many netizens have questions about these two issues. I want to send this post to let you know:
The reason why Wuyi Dahongpao should be matched:
The Dahongpao in Wuyishan is the best of oolong tea. The sky-high price of tea has been auctioned several times, which can be described as "no one knows in the mountains, and once the world knows". Dahongpao is famous, but the yield of its mother tree Dahongpao is limited, only about 500 grams a year, which makes many people who admire it unable to drink it. In order to increase the popularity of Wuyi rock tea and let more people know about Wuyi rock tea, Dahongpao was blended.
Dahongpao has the characteristics of "lively, sweet, clear and fragrant", and with its unique charm, it has won the reputation of "gathering the delicacies of mountain and river elites, and its products are better than rocks, bones and flowers". It can be said that "seven bubbles have fragrance, and eight bubbles have aftertaste".
In the processing of Wuyi rock tea, it is impossible for any kind of tea to give consideration to both fragrance and rhyme.
For example, in the process of shaking green, a certain kind of tea will produce different fragrance after continuous fermentation, but the fragrance will change differently in the process of shaking green. If it takes too long, it will weaken. In order to remove the bitter taste of tea, the time of shaking green is a key problem. Time is not enough, and tea soup will inevitably have bitterness unless bitter water is removed.
Therefore, Dahongpao uses different tea scents and different characteristics to achieve certain quality. The purpose is to improve the overall quality of Wuyi rock tea and reach the standard of Dahongpao: "lively, sweet, clear and fragrant"
Wuyi rock tea also has the second generation of Dahongpao, but because the production of tea is greatly influenced by the outside world, the quality may not be guaranteed, so Dahongpao is mixed.
Dahongpao is the representative of Wuyi rock tea. The name of Dahongpao is so famous that many people know that there is Dahongpao in Wuyishan, but they don't know that there is Wuyi rock tea in Wuyishan. In addition, the mixed tea is generally high-grade tea (the tea mixed with Dahongpao is unique in some quality, so it can be said that a single bubble is a good tea), so it is inevitable that the first-class tea in Wuyishan is called Dahongpao.
Tell me about the different Dahongpao.
Dahongpao in Wuyishan can be understood as mother tree Dahongpao and commodity Dahongpao.
Mother tree Dahongpao has become the king of tea in China and even the world with its unique growth environment and unique processing technology, but its output is extremely limited. In order to let more people know the unique charm of Dahongpao, the product Dahongpao appeared.
Commercial Dahongpao refers to a kind of tea mixed with rock tea with certain characteristics to meet the quality requirements of Dahongpao (quality standard: GB/ 18745-2002 Wuyi Rock Tea National Standard). She is an extension of the Dahongpao brand and the brand of Wuyi Rock Tea.
The selection of raw materials for blending Dahongpao is high, and it must be orthoclase products. It is also required to choose tea with certain quality and different characteristics according to the best taste ratio. Basically achieve the taste and charm of the mother tree Dahongpao.
From the market point of view, the characteristics of different brands of Dahongpao are not completely consistent, which is mainly related to the sensory evaluation standard of Dahongpao grade. Different tea makers pay attention to different tastes, so the taste and charm of Dahongpao are also different. But its charm cannot be changed.
The traditional characteristics of Dahongpao should meet the following standards: long fragrance, no astringency, resistance to brewing, vivid rock rhyme and full aftertaste.
Selection of ingredients for Dahongpao
Commodity Dahongpao, also known as matching Dahongpao. It is the representative tea of Wuyi rock tea and represents the quality characteristics of traditional tea of Wuyi rock tea. Today I'm here to discuss the choice of raw materials for Dahongpao.
Judging from the fire culture of Dahongpao, most of the raw materials must be selected from famous rock producing areas. Strict tea is resistant to baking.
Tea in famous rock producing areas has the following characteristics: the more fully roasted, the better the taste, full of charm, obvious rock flavor and thick soup.
The selection of Dahongpao should pay attention to the inheritance of tea characteristics. Simply put, even adding a little tea will affect the overall quality. It is suggested to choose tea with equivalent quality.
Variety selection should avoid:
Bitter tea;
Green tea; Smelly tea;
Tea with too obvious variety characteristics.
The reason is that Dahongpao is the representative brand of tea, representing the overall taste of Wuyi rock tea rather than the taste of a certain variety, so tea with obvious characteristics should not be used as raw material.
Tea varieties to be considered when selecting materials
1, fragrant variety;
2. Varieties with strong water rhyme;
3. Varieties with some characteristics of the national standard of Dahongpao, but slightly inappropriate in other aspects.
4. Varieties with strong stability (it will stabilize the quality of tea in the later stage and ensure the consistency of products)
From my personal point of view, the recommended varieties are:
Cinnamon: Cinnamon tea is a representative variety of rock tea, with obvious aroma and good flavor in water, slightly bitter but not obvious. The quality characteristics are relatively stable.
Narcissus: Wuyi rock tea is one of the traditional representative tea varieties, which is rich in water, full in rhyme and low in fragrance, but has high stability and is not easy to deteriorate. Basically, Dahongpao needs to be matched with this variety.
Exotic species: Exotic species are also called vegetable tea and wild tea. It has the same gene as the mother tree Dahongpao. According to the technology of making tea, it can be divided into two types: fragrant type and cooked type. There are many exotic old alpine Chinese fir varieties in Wuyishan, which are also the representative varieties of Wuyishan.
Beidou: Beidou tea is characterized by the charm of water in new tea varieties, and it is one of the few varieties that can be used to match Dahongpao.
Old fir narcissus: Compared with narcissus, its moss flavor is more obvious, and it has a unique fir rhyme, which is very suitable for Dahongpao.
Old tea: Tea with a certain age, focusing on narcissus or Beidou, which are characterized by Shui Rou and strong flavor.
In addition, this kind of tea with stable aroma can also be used as raw material.
In a word, Dahongpao has the characteristics of "liveliness, sweetness, clearness and fragrance". In terms of material selection, my personal opinion is that we can check from these four aspects. It is the general principle of Dahongpao to achieve "fragrance, water thickness, rhyme and good aftertaste".
Personal opinion, for reference only, please forgive me if there is anything wrong.
Old fir narcissus
The old fir narcissus was first discovered from the big lake and auspicious scenery under Zhuxian Cave, so it was named Zhu Xian. Because the local "wish" and "water" are homophonic, they have been used to calling daffodils since then. Due to its unique natural environment, Tianxin Village in Wuyishan Scenic Area gradually makes the quality of narcissus more excellent. Nowadays, the crown is tall, the leaves are wide and thick, and the finished tea is plump and compact in appearance and bright in color. After brewing, the fragrance contains orchid leaves, strong alcohol, dark orange soup color, and it is resistant to brewing. Tea is bordered by cinnabar from Huang Liang, which is a traditional treasure of Wuyi Rock Tea. Old fir narcissus tea soup is rich in health-preserving ingredients, with a very mellow and thick taste, smooth soup color and the taste of aged tea. Old fir narcissus is the best in narcissus tea.
The varieties of narcissus tea belong to clonal, big-leaved and late-growing varieties, and the leaves are more than twice as large as those of ordinary lobular varieties, and the leaves are thick. Its rope is fat and strong, and its color is green, brown and oily. Fragrant, sharp and long, it has a unique "orchid fragrance". The tea soup is rich and mellow, with obvious throat rhyme, sweet and refreshing, rich orange color, soft and bright leaf bottom and resistance to brewing. The appearance of the rope is very thick, revealing oily blue frog skin. The rope is tight and heavy, the leaves are twisted and smooth, and the color is dark green. The aroma is rich, with very quiet and soft orchid flowers, others are frankincense and daffodils. The taste is mellow and sweet, the soup is clear and orange-yellow, the leaves are thick and soft Huang Liang, and the leaves are green with vermilion edges or red spots, all of which are "three reds and seven greens".
Old fir narcissus generally refers to narcissus tea trees that are 50 or more years old. On the basis of rock bones and flowers, highlight orchid fragrance and fir fragrance, and capture the fir fragrance of old fir. There are three main flavors: woody flavor, moss flavor and brown rice flavor.
The production technology of Wuyi rock tea with old fir narcissus is the same as that of rock tea. Old fir narcissus belongs to medium fire baking, and its fragrance is mellow. The old cedar narcissus is compact and rope-shaped; Most of the colors are dark green with precious colors; Dry tea is fragrant and smells like old fir. The bottom of the leaf has obvious characteristics of "green bottom and red edge" in a large area, and the veins float above the leaf surface.
Brew with boiling water, and cover the bowl or teapot when brewing the old fir narcissus. The old fir narcissus has a high aroma and a floral fragrance. The first few bubbles of the old fir flavor are covered by the aroma, and the old fir flavor comes out in the next few soups, which can be kept above 10 bubbles. The first soaking can be brewed with moistened tea, and the water can last for 10 second from the third soaking. Old fir's tea soup is golden yellow or orange yellow with obvious pores. Old fir narcissus is characterized by rich and mellow aroma, obvious throat rhyme, sweet and refreshing. When drinking tea, the first mouthful smoothly pours down the stomach, the second one leaves fragrance on the teeth and cheeks, and the third one is full of saliva.
Anxi He Qian Tea Seedling 2013-06-1413: 07: 35
Top Ten Famous Chinese Firs of Wuyi Rock Tea
The grades are divided into four categories: Yanzheng Tea, Banyan Tea, Zhoucha Tea and Weishan Tea.
Four famous Chinese fir trees: Dahongpao, Lohan, Celosia cristata and Water Turtle.
Top Ten Abies: Dahongpao, Luohan, Baijiguan, Shuigui, Banriyao, Bai Mudan, Jingui, Golden Key, Beidou and Daphne.
One of the famous fir trees in Wuyi rock tea: Dahongpao
One of the four precious firs in the tradition of Dahongpao Wuyi. Originated from Jiulong Cliff of Tianxinyan, Wuyishan City, Fujian Province, it is said that Dahongpao was named in the middle of Qing Dynasty. Excellent quality, tight texture, green and brown color, rich as osmanthus fragrance, mellow and sweet taste, "rock rhyme", unique fragrance, is the treasure of Wuyi rock tea.
The second name of Wuyi rock tea: iron arhat
The Ghost Cave (also known as Feng Ke Pit), which originated in Huiyuan Rock, Wuyishan City, Fujian Province, is surrounded by cliffs, and tea trees are planted beside a stream in a narrow strip (there are also trees with the same name in Changzhuwo). According to legend, there was an iron arhat in the Song Dynasty, which was the earliest Wuyi fir. Mainly distributed in the inner mountain (rocky mountain) of Wuyishan. Dry iron arhat looks green, brown, oily and shiny, and the rope is thick, tight and even. At first glance, it is daffodil. The aroma is rich and long; The soup is clear and bright, and it is dark orange; The taste is smooth, rich and fresh, and the rock rhyme is particularly strong; The leaves are soft, bright and uniform, and the red edge is vermilion. Iron arhat is of high quality, with both floral and fruity fragrance.
The third name of Wuyi Rock Tea: Baijiguan.
Originated from the Bat Cave in Yinpingfeng, Wuyishan, Fujian (besides the White Snake Cave in Wuyi Palace and the Flame Peak in Huiyuan Rock, there are also trees with the same name as Baijiguan). According to legend, the name of Baijiguan has existed in the Ming Dynasty, and it is mainly distributed in the inner mountain (Yanshan Mountain) of Wuyishan. The finished tea is compact in appearance, dark green and yellowish in color and slender in aroma. The taste is mellow and sweet, the soup color is orange and bright, the leaves are Huang Liang, and red spots are everywhere.
The fourth name of Wuyi rock tea: water beetle
Originated from the half cliff of Duge Peak in Niulankeng, Wuyishan City, Fujian Province. According to legend, this name existed in the late Qing Dynasty. Mainly distributed in the inner mountain (rocky mountain) of Wuyishan. Looking at its shape, it is green and brown with precious colors, slightly white in color, tight and curved, even and slightly thin; It smells slightly burnt, the soup is orange, clear and gorgeous, with slight impurities; Aromatic substances contain plum blossom fragrance; The color of the soup changed from dark orange to yellow, which was very bright. Green, soft and bright; Red edge with cinnabar color; The edge is broken, the tea soup is thick and slightly sweet, the taste is very fresh and refreshing, and the throat feels smooth and comfortable.
Wuyi Rock Tea is called Zong (Ming Cong) Wu: Half Day Waist.
Half-day owl, also known as half-day owl, is one of the five famous Chinese fir trees in Wuyi rock tea tradition. It originated from the cliff of the third peak of Sanhua Peak in Kowloon, also known as half-day owl and half-day waist. The enchanting and changeable tea fragrance is like a blue flower at first, then like a millet and an apricot, and then it is full of fragrance, always with a lasting appeal. The rope is tight and thin, the color is moist, and the tea is fragrant. The tea has a variety of fruit aromas, and the aroma is delicate, elegant and delicate. When brewing, the aroma is rich and mellow, and the aroma of ripe fruit is bright and fragrant, sweet and lasting.
Bai Mudan, the sixth place of Wuyi Rock Tea.
Ming Cong, one of the precious and famous Chinese fir trees in Wuyi. Excellent wind, tight rope, yellow-green, brown and moist, fragrant, fragrant as blue, mellow and sweet, and obvious rock rhyme. Strong drought and cold resistance. Cutting propagation ability is strong and survival rate is high.
The seventh name of Wuyi rock tea: Jingui
One of the precious fir trees in Wuyi Mountain. Origin and distribution: It originated from Baiyan Lotus Peak in Wuyishan, Fujian, and has a history of nearly a hundred years. Excellent quality, fat strip, compact and heavy, yellow-green, brown and moist in color, rich and long-lasting like osmanthus fragrance, mellow and sweet in taste, and obvious "rock rhyme".
The name of Wuyi rock tea (name from) eight: the golden key
Ming Cong, one of the precious and famous Chinese fir trees in Wuyi. Originated in Qian Shan Village, Wuyi Palace, Wuyishan City, Fujian Province (Tomiyan and other places also have trees with the same name as Golden Keys), it has been said that it has been cultivated for nearly a hundred years. Excellent quality, tight rope, green and brown color, fresh aroma, mellow and sweet taste, with "rock rhyme" Strong drought and cold resistance.
Wuyi rock tea ranked ninth: Beidou, once named Beidou 1. Ming Cong, one of the precious and famous Chinese fir trees in Wuyi.
Originated in Beidou Peak, Wuyishan City, Fujian Province. Oolong tea has excellent quality, green and brown color, strong and fresh aroma, mellow and sweet taste and "rock rhyme".
Wuyi Rock Tea 10th place: Bai Ruixiang
The origin and distribution of Wushu: It originated from Huiyuan Rock, Wuyishan City, Fujian Province, and has a cultivation history of 100 years. Mainly distributed in the inner mountain (rocky mountain) of Wuyishan. Oolong tea is of excellent quality, yellow-green, brown and moist in color, rich in aroma, mellow in taste like a leaf, and "rock rhyme". Strong drought and cold resistance. Cutting propagation is strong and the survival rate is high.
Anxi He Qian Tea Seedling 2013-06-1413:117.
Semi-fermented green tea and fragrant tea varieties
Green tea variety 20 1 1-5-27
Oolong tea, as a representative of China tea, is a semi-fermented tea with transparent amber tea juice. But in fact, oolong tea is just a general term, and it can be subdivided into many different kinds of tea. For example: Narcissus, Huang Dan (Huang Jingui), Benshan, Hairy Crab, Wuyi Rock Tea, Frozen Top Oolong, Cinnamon, Lan Qi, Lohan Aquilaria sinensis, Phoenix Danfir, Phoenix Narcissus, Lingtou Danfir, Tieguanyin and other varieties suitable for seafood. There are many kinds and rare varieties as follows: Wuyi rock tea is produced in Wuyishan, Fujian. Wuyi rock tea is plump and uniform in appearance, compact and curly, smooth in color and frog-shaped in leaves. The colors are green, sandy green and dense yellow, with vermilion or red spots at the bottom and edge of the leaves and light green at the center. When drinking this kind of tea, it is rich in aroma, nourishing leaves, fresh and sweet, and has a special "rock rhyme". Dahongpao is the best quality of Wuyi rock tea. Oolong tea produced in Wuyishan District, Wuyishan City, Fujian Province (formerly Chong 'an County). Dahongpao: ranking first in Wuyi Rock Tea, it is known as the "king of tea kings" and enjoys a good reputation at home and abroad. Iron arhat: ranked second among the four famous Chinese fir. Celosia cristata: ranked third among the four famous Chinese fir. Water turtle: it ranks among the four famous Chinese fir. Wuyi cinnamon: It is a newly developed rock tea named Abies in recent years. Wuyi narcissus: it belongs to semi-arbor type, and its leaves are larger than ordinary lobular species 1 times. Due to different producing areas, the quality of green tea made of the same variety, such as Wuyi Narcissus, Northern Fujian Narcissus and Southern Fujian Narcissus, varies greatly, and Wuyi Narcissus is the best.
Exotic species of Wuyi refers to oolong tea made from tea varieties outside Shan Zong. Oolong tea in Taiwan Province Province is produced in Taiwan Province Province, China Province, with curly strip shape, copper brown color, orange red tea soup, pure taste and rich fruit fragrance. After brewing, the leaves are red at the bottom and green at the abdomen. Among them, the frozen top oolong tea (commonly known as frozen top tea) in Nantou County is extremely famous and most valuable. Produced in Taibei, Taoyuan, Hsinchu, Miaoli and Yilan, it is the earliest tea produced in Taiwan Province Province. Wenshan Baozhong, also known as "green tea", is the lightest green oolong tea in Taiwan Province Province. Frozen Top Oolong Tea: Known as the best oolong tea in Taiwan Province Province, it belongs to a kind of lightly fermented packaged tea, and its style is similar to Wenshan packaged tea. Alpine Camellia in Taiwan Province: Alpine Camellia in Taiwan Province refers to tea produced in mountainous areas above 800 meters above sea level, mainly distributed in mountainous areas such as Alishan, Yushan, Snow Mountain, Central Mountain and Taitung Mountain. Muka Tieguanyin: produced in Muka District, Taibei City, Taiwan Province Province. Bai Hao Oolong Tea, also known as Fengfeng Tea, Champagne Oolong Tea and Oriental Beauty, is the highest fermented oolong tea in Taiwan Province Province. Arhat agarwood is produced in Mengding Mountain, Sichuan. Arhat agarwood has the advantages of both black tea and white tea. It has a unique "fruity camphor rhyme", and Gao Shuang tastes fresh and mellow, with sweet fruity aroma, long and rich camphor fragrance and elegant fragrance. Oriental Beauty is a famous tea unique to Taiwan Province Province, also known as Pufeng Tea, and it is also known as Bai Hao Oolong Tea because of its remarkable tea buds. Oriental Beauty tea is beautiful in appearance, with white, green, yellow, red and brown leaves, which are bright and lovely. The water color of tea soup is dark amber, and the taste is rich and mellow, with ripe fruit fragrance and honey fragrance. Phoenix Narcissus is a strip oolong tea produced in Fenghuang Township, Chaoan, Guangdong Province, which is divided into three grades: single cluster, wave dish and narcissus. It has natural floral fragrance, honey rhyme, strong taste, alcohol, refreshing and sweet taste, and is resistant to brewing. Mainly sold to 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, fragrant taste and sweet taste". The tea strips are fat, the color is eel skin color, oily and shiny. Tea soup Huang Chengcheng, full of fragrance, refreshing and sweet, lasting fragrance, resistant to foam. The producing areas of oolong tea in northern Fujian are Chong 'an (except Wuyishan), Jian 'ou, Jianyang and Shuiji. Narcissus in northern Fujian: the main product of oolong tea in northern Fujian. Oolong in northern Fujian: tight, thin and heavy in shape, with twisted leaves, soft, fat and even leaves, and red leaves. White-haired monkey: also known as "white green", it is a traditional famous tea in Zhenghe County. Anxi Tieguanyin, Minnan Oolong Tea: It is named after its bone shape and beauty like Guanyin, and it is the best oolong tea in Fujian. Produced in Anxi, southern Fujian. "Tieguanyin" is not only the name of tea, but also the name of tea varieties. This kind of tea is compact in shape, some like scale hooks, and some like dragonfly heads. Because caffeine evaporates with water, a layer of hoarfrost is formed on the surface, which is called "sand green frosting". This tea tastes strange when it is brewed. Sipping in hot water, the aroma is overflowing, and the bottom of the throat is sweet, which is called seven bubbles and more fragrant.
Anxi Huang Jingui: Also known as Toutianxiang, it is named after its peculiar high fragrance. Yongchun bergamot: mainly produced in Yongchun county, it is one of the famous teas with unique flavor in Fujian oolong tea. Anxi color species: Oolong tea varieties that constitute color species mainly include Benshan, Narcissus, Lan Qi and Meizhan. Guangdong Oolong Tea The processing method of Guangdong Oolong Tea originated from Wuyishan, Fujian, so its style and genre are somewhat similar to Wuyi Rock Tea. Phoenix Narcissus: The main producing area is Fenghuang Township, and it is generally called "Phoenix Narcissus" by combining narcissus varieties with place names. Phoenix single fir: it is an excellent single plant selected from the high-quality plants of phoenix narcissus, and its collection is more elaborate than that of phoenix narcissus. This is one of the best oolong teas in Guangdong. Produced in fenghuang town, Chaozhou City, Guangdong Province. The shape of tea is strong and curly, and the leaves are yellowish with green. The Yan Huang color of the soup is green, and its fragrance is long. After repeated brewing, the lingering fragrance is particularly sweet. Undaria pinnatifida: mostly white daffodils with light green or yellow-green leaves. Lingtou single fir: also known as white leaf single fir. Shiguping Oolong: Shiguping harvested in Chaoan has the best quality.
Anxi He Qian Tea Seedling 2013-06-1413:15: 53.
What are the types of Anxi fragrance?
Qing Xiang Anxi Green Tea Variety
What kinds of green tea are there? Many friends don't understand what green tea includes, so let's talk about the types of green tea today. Green tea, also known as oolong tea, includes Tieguanyin, Huang Dan (Huang Jingui), Benshan, Eriocheir sinensis, Meizhan, Daye Oolong, Wuyi Rock Tea, Frozen Top Oolong, Narcissus, Dahongpao, Cinnamon, Lan Qi, Phoenix Danfir, Phoenix Narcissus, Lingtou Danfir, Caizhong and so on. What kinds of Anxi green tea are there: 1, Tieguanyin, and tea people are also called Red Heart Guanyin and Red Sample Guanyin; It is not only the name of tea, but also the name of tea variety. It was discovered and popularized in Yaoyang, Xiping, Anxi during Yongzheng period of Qing Dynasty. Delicate in nature, poor in stress resistance and low in yield, the budding period is around the vernal equinox, the flowering period is around the first frost, and the annual growth period is 7 months. There is a saying that it is hard to grow when it is delicious. Red bud curved tail peach is one of the characteristics of pure Tieguanyin, and it is an excellent variety for making oolong tea. 2. Benshan: Benshan is native to Xiping Town, Anxi, and is a close relative of Tieguanyin, but its growth potential and adaptability are stronger than Tieguanyin, and its tea quality is similar to Tieguanyin. The rope is still fat, tight and heavy, the handle is bright red, thin and neat, the tail is slightly larger, the bamboo joint is obvious, the banana skin is black and ripe, with green handle and red spots on the abdomen. 3. Big-leaf Oolong: Big-leaf Oolong (also known as Big-leaf Oolong) is native to Shanping, Changkeng, Anxi. Cloned varieties. According to legend, in the 9th year of Yongzheng in Qing Dynasty (173 1), Su Long, the magistrate of Anxi County, transplanted a tea seedling from Anxi County to Jianning House (now Nanping City), with high yield and good quality. Local tea farmers think it is an excellent variety and compete to breed and cultivate it. A few years later, Su Long died, and the local tea farmers named it Oolong after Su Long's homonym. 4. Hairy Crab: Oolong Tea-Hairy Crab, native to Daqiuhua, Anxi, Fumei, also known as Maowai in the Republic of China, is a clonal variety. Strong ability to breed buds, but poor tenderness, dense and uniform germination, many picking batches, fast crown formation, fast garden formation, wide adaptability, strong stress resistance, easy cultivation and high yield.