Learn about Dianhong.

Dianhong is the general name of yunnan black tea, which is divided into Dianhong congou tea and Dianhong broken tea. Dianhong congou tea has plump bud leaves, exposed golden hairs, red soup color, high aroma and strong taste. Dianhong congou tea was successfully trial-produced for the first time in Fengqing, Yunnan on 1939. According to "Shunning County Records", "1938, the tea-growing areas in the southeast provinces were close to the war zone, and the production was not easy. China Tea Company actively develops southwest tea areas according to the orders issued by the Ministry.

In order to maintain the existing international market of China tea, Shunning Tea Factory (now Fengqing Tea Factory) was formally established on March 8, 2008 (1939), and the preparation and trial production went hand in hand. "In that year, 15 tons was sold to the UK, and the output continued to expand. Xishuangbanna Menghai and other places also organize production, and the products are of excellent quality and well received by the international market.

Yunnan has a long history of tea production. Pu 'er tea was produced in large quantities in Tang and Song Dynasties. Today, Pu 'er Tuocha, cake tea, square tea and compact tea still have a considerable number of production and sales. Yunnan is the place where ancient tea trees are most widely distributed. Up to now, there are still a large number of large tea trees that are more than a thousand years old and tens of meters high. Yunnan big leaf species bred by these big tea trees are excellent varieties for making black tea, with high tea polyphenols content, strong polyphenol oxidase activity, full buds and much hair. The prepared black tea is golden, transparent, rich in flavor, mellow and fresh. It is the best place for China to export black tea.

Yunnan's red producing areas are mainly more than 20 counties along the Lancang River in Yunnan, such as Lincang, Baoshan, Simao, Xishuangbanna, Dehong and Honghe. Dianhong congou tea is made from the second and third leaves picked 1 bud, which are withered, twisted, fermented and dried. Dianhong broken tea is made by withering, rolling, cutting, fermenting and drying. Kung fu tea is a piece of tea, and red broken tea is granular broken tea. The former tastes mellow, while the latter tastes strong and exciting.

Most of Dianhong's drinks are mixed with sugar and milk, and the aroma after adding milk is still relatively rich. The brewed yunnan black tea soup is bright red, which is a high-grade Yunnan red. Gold rings often appear at the contact between tea soup and teacups. Milky white and turbidity appear immediately after cooling, and those that appear early after cooling are all high-quality performances.

The biggest feature of Dianhong congou tea is tender and hairy, with light yellow, chrysanthemum yellow and golden color. Dianhong congou tea produced in Fengqing, Yunchang and other places, with a milli-color chrysanthemum yellow; Produced in Lincang, Menghai and other places, the color is mostly golden yellow. Even in the same tea garden, the tea color is different in different seasons. Spring tea is light and yellowish, summer tea is chrysanthemum yellow and autumn Chaze is golden yellow. Another major feature of Dianhong congou tea is its rich fragrance. The fragrance of Yunxian, Fengqing and Changning in western Yunnan is the best, especially in some tea areas of Yunxian. The fragrance of Dianhong Kung Fu is floral. Tea produced in southern Yunnan. The taste is strong and irritating, but the aftertaste is not as good as that of western Yunnan congou tea.

Among Dianhong congou, Dianhong premium gift tea is the best in quality, with 1 bud and 1 leaf as the main ingredients. The finished tea is tight, straight, fat, beautiful and rich in gold. The color is black and glossy, the soup is red and transparent, the taste is strong and fresh, the aroma is high and lasting, and the leaf color is even and bright.

The main producing area of Yunnan Red is located in the alpine valley area west of Lancang River and east of Nujiang River in southwest Yunnan, including Fengqing, Menghai, Lincang and Shuangjiang counties. 1939, Yunnan zhongcha trading company successfully trial-produced Kung Fu black tea with fresh leaves of Yunnan big leaves for the first time in Fengqing, Yunnan, and it was named Yun Hong at that time. 1940, Hongkong Hua Fu Company proposed to change its name to Dianhong Company. After Yunnan Red came out, it won market appreciation because of its beautiful shape, bright color, rich fragrance and strong taste.

The trial production of Dianhong broken tea was successful in 1958, and mass production began in 1964. Menghai Tea Factory Red Broken Tea No.1 won the provincial and ministerial silver awards with 1984 and 1985 respectively.

Appreciation of famous tea

Dianhong congou tea is made from the second and third leaves picked 1 bud, which are withered, twisted, fermented and dried. Dianhong broken tea is made by withering, rolling, cutting, fermenting and drying. Kung fu tea is a piece of tea, and red broken tea is granular broken tea. The former tastes mellow, while the latter tastes strong and exciting.

The brewed yunnan black tea soup is bright red, which is a high-grade Yunnan red. Gold rings often appear at the contact between tea soup and teacups. Milky white and turbidity appear immediately after cooling, and those that appear early after cooling are all high-quality performances. Among Dianhong congou, Dianhong Premium Gift Tea is the best in quality, with 1 bud and 1 leaf as the main ingredients. The finished tea buds are full, the seedlings are beautiful, the hair color is golden, the color is dark and oily, the soup color is thick and transparent, the taste is strong and fresh, the aroma is high and lasting, and the leaf color is even and bright.

Dianhong congou tea is compact in appearance, plump and magnificent, moist and golden in dry color, bright and transparent in soup, fresh and long in aroma, strong and refreshing in taste and full of stimulation. Red and tender leaves, unique to China, are world-famous Kung Fu black tea.

Due to the different harvest time, the quality of Dianhong has seasonal changes. Generally, spring tea is better than summer and autumn tea. Spring tea strips are fat, with heavy bones, good cleanliness and tender and even leaves. Summer tea is in the rainy season, with fast growth of buds and leaves and long internodes. Although the buds are exposed, the clarity is low and the leaves are slightly hard and miscellaneous. Autumn tea is in a dry and cool season, and the growth and metabolism of tea trees are weakened. The finished tea is lighter in bone, lower in purity and less tender than tea in spring and summer.

In addition, the milli-color collected in the same tea garden in spring is generally pale, mostly pale yellow, while the milli-color of summer tea is mostly chrysanthemum yellow, and only autumn tea is mostly golden yellow.

High-quality black broken tea is thick, uniform and pure in appearance, oily in color, sweet and mellow in aroma, red in soup color, fresh and strong in taste, and even and bright in leaf bottom.

The peaks in the Yunnan-Hong producing area fluctuate, with an average elevation above 1 1,000 meters. The temperature difference between day and night is large and the soil is fertile. Location: Lincang, Baoshan, Pu 'er, Xishuangbanna, Dehong, Honghe and other places along the Lancang River in Yunnan.

1 is due to the cold climate, fog in the morning and evening, and short average sunshine time, which leads to the decrease of bitter components such as catechin in tea buds and leaves, and then increases the components that contribute to sweetness such as theanine and soluble nitrogen.

2. It is precisely because of the large temperature difference between day and night and the long-term cloud cover in the afternoon that the growth of tea trees tends to be slow, which makes tea leaves have the advantages of soft buds, thick mesophyll and high pectin content.

3. At high altitude, the ultraviolet rays are strong, and the nitrogen in the air is easy to ionize and soak into the soil, so there are sufficient nitrogen sources to accumulate aromatic substances for tea trees.

4. Strong photosynthesis and large temperature difference between day and night on the mountain are beneficial to sugar accumulation and high sweetness of tea.

How to find a high-quality Yunnan red in the complicated black tea?

"eyes"

It depends on its fat appearance, complete rope and brown color. From its appearance, we can know whether the fresh leaves are old and tender, whether they are one bud with two leaves or one bud with three leaves. According to the size of bud leaves, it can also be judged whether they are moderate in the process of withering. If the withering is insufficient, the cell tension is not eliminated, the leaves are hard and brittle, the bud leaves are easy to break when twisted, the tea soup is thin and easy to fill, the fermentation progress is uneven, and it is difficult to master, making the rough tea strips short and broken, with low fragrance and light taste, turbid water color and mixed green tea at the bottom of the leaves; When it withers excessively, the buds are scorched, the leaves are dry and hard, and the tea juice does not come out when it is twisted, so it is not easy to twist tightly and the fermentation is uneven. Coarse tea is soaked into many flat strips, which are gray and dry in color, light in fragrance, and black in soup color and leaf bottom.

"nose"

You can know the fragrance of tea by smelling it. The aromatic substances in tea are complex, including camphor, chestnut, etc., and most of them are mixed with camphor or other trees in the growing environment of tea trees. Fresh leaves contain "palmitic acid", which has no aroma, but has strong adsorption, and can absorb both aroma and odor. Therefore, we can also know whether the transportation and storage of tea are normal by smelling it.

"throat"

Only by drinking the tea in your mouth can you really know the taste of this life. The high-quality Yunnan red is mellow and rich, the soup is red and bright, and the saliva is produced in the throat. Theaflavins in Dianhong is an important factor affecting the brightness, freshness and strength of tea soup. Thearubigins is the main body related to the concentration of tea soup, with weak convergence and little irritation. For example, the degree of "fermentation" is light, the content of theaflavins is high, the tea soup is light and less red, and the taste is not strong enough; For example, the degree of "fermentation" is deviated, the content of thearubigins is high, the soup color is dark red and dull, and the leaf color is dark red, which reduces the quality. Therefore, only a proper proportion can make high-quality Yunnan red.

"heart"

A good cup of tea can reach the pleasure of the soul through physical experience. Yunnan Red, the original ecological tea mountain living in Yunnan Plateau, is a combination of heaven and earth. Mountain clouds produce good tea, and high-quality Yunnan red is born with the breath of Shan Ye. Closing your eyes can keep your body and mind at the top of the mountain.

Next, let's talk about Dianhong congou tea and Dianhong broken tea.

Yunnan Red Kung Fu is made of leaves and buds of Yunnan big leaf species, and its content is rich. Generally, water extract is more than 42%, tea polyphenols are 26%-30%, caffeine is 3.8%-5%, amino acids are 3.9%-5.5%, and crude fiber is less than 12%.

The quality of Dianhong congou tea is as follows: plump buds and leaves, golden flowers, rich aroma, sweet and mellow taste, bright red soup and bright red leaves.

Dianhong congou tea is mainly sweet, so when judging, it mainly evaluates the type, freshness, level and durability of aroma. Generally, the aroma of high-grade tea is high and lasting, and you can still smell the lingering fragrance after cooling; Mid-range tea has high aroma but short duration; Resist the low fragrance of tea with strong breath.

The evaluation of the soup color is mainly dark, bright and dark, clear and turbid, the soup color is red, and the quality of the big golden circle bowl is better; Red light or red light followed; Dark or dark turbidity difference.

The leaves are smooth and colorful. Tenderness is more than bud tip, and leaves are soft, hard and thick. Generally, there are many bud tips and soft and thick leaves. It is best to press it with your fingers, and it feels as soft as cotton, and vice versa.

The quality of Dianhong broken tea requires thick, strong and fresh soup. The degree of fermentation is light. Generally speaking, its quality requires symmetrical appearance, small particle size, good clarity, bright red color, strong and fresh taste and high and lasting aroma.

Introduction of Dianhong congou Tea Grades

1, Super Dianhong: Super Dianhong is compact and plump. The color of dry tea is wurunte. The color of the boiled soup is brighter. Smell the fresh and long fragrance and taste the fresh and mellow tea soup. This is the unique charm of Super Yunnan Red.

2, first-class blush: the shape is rich and magnificent, and the color is black and moist. Jin Hao means more. The tea soup is bright and has a long aroma. This tea tastes strong and fresh.

3. Second-class blush: compact and obese appearance. The gold content is lower. Showing black and wet colors. The brew tea is brighter. The taste is not too exciting, but the aftertaste is fresh.

4. Third-grade Dianhong: Although the shape of the third-grade Dianhong congou tea is not so fat and magnificent, it contains the fragrance of orchids.

The Historical Development of yunnan black tea

Tian Ling Black Tea 1937 Autumn, China Tea Company sent two technical experts, Mr. Feng Shaoqiu and Mr. Zheng Hechun, to Yunnan to inspect the production and sales of tea. They felt that Fengshan in Fengqing County had natural conditions suitable for tea growth, so they began to trial-produce black tea. However, the result was greatly unexpected. The trial production of black tea was successful. The tea strips are fat, the soup is red and bright, the leaves are red and bright, and the fragrance is rich, which is unheard of in other provinces in China. We have also experienced many hardships in the trial production of black tea. From Dali to Fengqing, there is a five-foot-wide stone mountain road. The ancient road is very long, but it is separated by the natural barrier of Lancang River. Caravans must put down their bags by the river, merchants pass by on bamboo rafts, and horses swim to the other side by themselves; At that time, there was no such smooth road, and the machinery and equipment had to be dismantled in Dali and transported to Fengqing by caravan, and it took half a month to go back and forth. In order to succeed in trial production, Mr. Feng Lao and other ancestors used indigenous methods to mount a horse, using wooden kneading barrels, pedal dryers, bamboo woven drying cages and so on. Ensure the smooth development of trial production.

1939, the first batch of 500 tons of Dianhong was finally successfully trial-produced. It was shipped to Hong Kong in bamboo tea cages, and then put into the market in wooden boxes and aluminum cans. Yunnan black tea created it, and Mr. Feng Lao finally named it "Dianhong" from the will of everyone; "Dianhong" famous tea was born in this way. Since then, yunnan black tea's industry has developed year by year, becoming a beautiful and famous flower in the tea production of the motherland; Dianhong premium congou tea, a famous black tea in China; It enjoys a high reputation in the markets of the former Soviet Union, Eastern European countries and London, and is the leader in China's export of high-priced black tea with high foreign exchange income.

Protection of popular science germplasm resources

Germplasm resources refer to plant materials carrying genetic materials, also known as genetic resources. From the genetic level, two tea plants with different genotypes are two different germplasm. Tea germplasm resources are the basic resources of tea industry and the original materials for breeding innovation. New varieties cannot be produced out of thin air, and must be based on germplasm resources. One of the competitions of tea industry in the future is the competition of variety resources. Whoever has the variety resources first will have the core competitiveness.

? Yunnan Dianhong Group Co., Ltd. Tea Research Institute was established from the tea experimental station of Fengqing Tea Factory in Yunnan Province. The collection, development and utilization of tea germplasm resources have been undertaken and persisted by several generations of Dianhong people, and the variety garden (resource garden 1), resource garden 2, resource garden 3, resource garden 4 and resource garden 5 have been built successively. The area of the resource garden was expanded from 3.92 mu to 15 mu, and the preserved germplasm materials (varieties) increased from 66 mu. The collection of resource data has expanded from domestic to foreign countries, from general data to the scientific collection and protection of scarce resources and ancient tea tree resources. Some materials have been widely used, and some belong to preserved tree species, which need to be further developed and utilized. The abundant tea germplasm resources have laid a solid foundation for the scientific research of tea in chayuan of Dianhong Group. Our resource park was established in the 1980s. * * * Collect and preserve 7 1 variety (material). There are Assam species from India and cuckoo species with Yunnan characteristics. There are Yun Kang 10, Yun Kang 14, Tieguanyin, Longjing 43, Huang Dan, Meizhan and Eriocheir sinensis, and there are representative varieties such as Fuding Dabai, Hong Ying 1, Changye Bai Hao and Chuyeqi. And self-selected single plant materials and bred varieties Qingshui No.3 and Fengqing No.9, and endangered resources such as thyme, cassia occidentalis, Iceland, Mayucha and other local famous species are also deposited here. This garden is planted according to the standard of modern tea garden, the plant spacing and agronomic management measures are unified, and the adaptability of tea varieties to the local environment is observed and compared, so as to better determine their popularization value. In addition, it is also a textbook of basic knowledge of tea. The second resource garden was transformed from a fixed seedbed and used to cultivate tea seedlings. The park has collected and preserved the rare and endangered ancient tea tree resources such as Jinxiu Tea King in Fengqing Xiaowan, Yangshan Tea Tree in Fengqing Temple, Benshan King in Baiying County, Qianjiazhai 1 in zhenyuan county. There are foreign varieties from India and Sri Lanka, such as Fujian Narcissus, Qianmei 502 and Chinese tea. Provincial varieties include Wuniuzao, Anji White Tea, Fingered Citron, Hong Ying No.9, Fenghuang Danzong, Chunlan, Echa 1, Huangguanyin and so on. There are local varieties such as Zhejiang Nong 139, Guilv 1, Jinggu Dabaicha, Xueya 100. There is also the famous yellow-leaf fir Dahongpao in Wuyishan. The planting mode of the garden is natural growth, which fully displays the individuality of varieties and achieves the organic unity of scientific research and appreciation. 5~ 10 plants were reserved for each material (variety). Resource Park Sanchuang was built in 2007. It is transformed from a greenhouse nursery. Tea varieties and germplasm materials collected and preserved in this nursery mainly include Jinxuan, Jinguanyin, Xiang Bo Qing, Gao Qiao Zao, Jinfeng, Juhuachun, Lengqing, Taicha 13, Bai Hao Bunge, Xueya 100, Ai Feng, Cui Ya in early spring, Tanchun, Shidong Temple 1 3, and so on. The third resource park adopts modern tea garden and natural growth mode, which fully presents the strong contrast between modern management technology and the natural state of tea trees. On 20 16, our hospital carried out the research on the topic "Changing trend of main components of tea trees under different planting management modes". In order to understand and explore the changing trend of content in the same-age varieties under different management growth conditions, and objectively reflect the influence of management modes on the natural quality of tea, the article "Effects of different management modes on physiological indexes and content of tea trees" was written and published in the journal Food Safety and Quality Inspection. Now it has become a highlight of Dianhong Group, attracting strong attention from peers and tea experts and scholars.

? The resource park was built on 20 13. The collected and preserved varieties include purple peony, spring wave green, purple rose, big leaf oolong, Jiulong Dabaicha, and Daphne odora in Phnom Penh. Tea-producing areas from all over the country. Fengqing, Yunxian and Shuangjiang have some ancient tea tree resources, Georgian seedlings and some high-quality camellia resources. Resource Park V was built on 20 17. Resource Park V was reconstructed from the plot where Qingshui No.4 was planted in Sino-British Friendship Tea Garden. Resource Park Five can be said to be a resource park established to commemorate the 40th anniversary of Yunnan Black Tea Academy. 283 planting materials were collected, including Iceland, Xigui, Xiaohusai, Bangma, Banuo, Guo Tong, Border, Fengqing Lushi, Yongde Wumulong, Fengqing Pinghe and other precious ancient tea tree materials.

? Over the past 40 years, with the support and attention of the leaders of previous enterprises, our institute has actively carried out the breeding of improved tea varieties, and used abundant germplasm resources and materials to cultivate a number of excellent varieties (strains) such as Qingshui No.3, Fengqing No.9, Fengqing No.3, Qingshui No.4, Cui Ya in early spring and Tanchun by combining single plant breeding with asexual reproduction. From 65438 to 0994, "Fengqing Tea Factory Tea Institute" completed the breeding project of improved tea varieties "Fengqing No.9 and Qingshui No.3" and won the first prize of scientific and technological progress in Lincang area (now Lincang). It laid a solid foundation for the development and construction of high-quality ecological tea gardens and the promotion of excellent varieties in Lincang and other places. In the process of promoting improved varieties, our institute actively cooperated with the science and technology bureau, tea office, towns and other relevant departments to promote Qingshui No.3 and Fengqing No.9 cultivated by our institute in the whole city, covering an area of nearly 6.5438+0.5 million mu, which strongly supported the construction of Gaoyou ecological tea garden in Lincang.

? At the same time, Qingshui No.3 and Fengqing No.9 cultivated by our hospital have been introduced to Guizhou and other provinces, and have been vigorously promoted in Dali, Baoshan, Pu 'er and Dehong. Up to now, 25 million clones of tea seedlings have been cultivated, which has greatly accelerated the process of improved varieties and standardization of tea garden construction. Secondly, using these varieties as raw materials, high-quality yunnan black tea such as Early Spring Green, Classic 58 and China Red were developed, which further improved the popularity of yunnan black tea at home and abroad. In addition, chayuan Germplasm Resources Park of Dianhong Group is a gene bank of tea trees, forming Fengqing Tea Science and Technology Park, and it is also the business card and window of Dianhong Group. Every year, more and more people come to visit, study and guide exchanges. "Collection, Preservation and Application of Tea Germplasm Resources" won the third prize of lincang Science and Technology Appraisal in 2009 -20 10. The collection of tea germplasm resources in our college is realized through letter exchange, business trip opportunities, professional collection and project promotion, and the participants have made great efforts. Among the collected germplasm materials, "friendship materials" are the majority. The collection of tea germplasm resources is a glorious cause that contributes to the present and benefits the future. You can't be quick and quick, you need time to accumulate, bit by bit, regardless of fame and fortune. From the breeding of improved varieties to the promotion of improved varieties to the development of new products, the Academy of Tea Sciences has created brilliant achievements that can go down in history.

culture

Yunnan chasong

Year: Qing Dynasty Author: Chen Weisong

Rouge embroidered Jie Li, is a thousand miles south of the Yangtze River, Xiaoying season.

Crimson color is in spring, red fragrance is in noon, and Xu Qian skirt is folded.

The small silver pillow marks are messy, and the faint wine tide goes out.

In the spring garden, it is more colorful than flowers, more colorful than jade, and has a different charm.

I miss my old country.

South of Wan Li, the sound and dust are so faint.

Kunming is gray and cold, and Erhai is dusty. Who don't you want to tell? Empty to a foreign land, remembering the old man's day.

When spring passed, I missed a bird and my tears turned into blood.

Yongdian tea

[Qing] Chen Weisong

In spring, I tried to make Dongfeng red makeup in Yezhumen.

The weather of the warbler is fragrant with cotton, which is most suitable for melancholy.

I saw many Jiangnan peaches and plums, and I was complacent outside the sunset.

Flowers in a foreign land are heartbroken, but Wan Li in Kunming is broken.