Dahongpao is a kind of oolong tea, which can be divided into black tea, green tea and green tea in China. The representative category of green tea is oolong tea, which is different from Wuyi Rock Tea and Anxi Tieguanyin. Dahongpao is the representative work of Wuyi Rock Tea. Tea growing in Wuyishan vein has a unique landscape atmosphere, and the special soil quality of cracks in rocks and ravines gives Dahongpao a tough and mellow quality. The traditional baking method increases the unique wood-related carbon aroma and fire aroma of Dahongpao tea.
Dahongpao belongs to semi-fermented tea, just like Tieguanyin tea. Dahongpao grows on the steep rock wall of Jiulong Pavilion. On the cliff where the tea tree is located, there is a long and narrow rock, and spring water drips from the top of the rock all year round. Organic matter such as moss adheres to spring water, so the soil is more moist and fertile than other places. The rock walls on both sides of the tea tree stand upright, with short sunshine and small temperature change. In addition, tea farmers are also carefully managed. When collecting and processing, it must be presided over by the best tea maker with special equipment. Therefore, Dahongpao finished tea has unique quality and special efficacy. He has been paying tribute to the royal family since Yuan and Ming Dynasties.
Because both Dahongpao and Tieguanyin are oolong tea, the production method of Dahongpao is similar to Tieguanyin, and the production process includes withering, spreading, shaking, deactivating enzymes, rolling, drying and coarse tea.
The tasting of Dahongpao should be observed from the aspects of appearance, soup color, aroma, taste, brewing times and leaf bottom. Among them, the focus is on aroma and taste.
1, aroma: the aroma is refreshing. After inhaling, take a deep breath and come out of your nose. If you can smell a faint fragrance, the fragrance is top-notch. Mature flavor (completely baked) tea is characterized by fruit and cream flavor. Fragrant (lightly roasted) tea is dominated by floral fragrance and Momoka.
2, taste: sweet and smooth mouth beauty, bitter, astringent, hemp, acid is not good. Tea has no texture, and the light one is inferior. Bitterness often determines the quality of rock tea. The brewing times are generally around eight bubbles, and it is better to have more than eight bubbles. Good tea has "seven bubbles and eight bubbles with fragrance, nine bubbles and ten bubbles with aftertaste." Statement.
3. Appearance: The appearance and color of dry tea can also be used as a reference for quality identification. Usually the appearance is uniform, the rope is tight and strong, slightly twisted, and the color is oily and precious. Chen is a taupe color. If the strips are incomplete or there are many broken teas, it will be broken. In addition, the leaf bottom of tea can also be used as a reference for the quality of tea. It should be soft, bright and uniform, and the red edge of the leaf bottom is obvious.
High-quality tea should have no obvious bitterness, texture (tea feels sticky in the mouth and has consistency), lubrication, sweetness and aftertaste (it is difficult for beginners to grasp this rock rhyme).
Wuyi tea is the tribute tea of emperors in history. Won the gold medal of China Oolong Tea and the first China International Tea Expo for many years. The State Council and the Ministry of Culture have officially published the first batch of national intangible cultural heritage lists below, among which the production technology of Dahongpao ranks. Dahongpao is the only tea-making skill in handicrafts. Dahongpao is the king of tea and is known as the "national treasure".