Where is the most famous tea in China?

West Lake Longjing is the most famous green tea variety and the first famous tea in China. West Lake Longjing Tea is named after Longjing Tea produced in the West Lake mountain area of Hangzhou. Traditionally known as West Lake Longjing, it is simplified as Longjing. The specific producing areas are Shifeng, Longjing, Wuyun Mountain and Tiger Run in West Lake, Hangzhou, Zhejiang. Historically, it is divided into four categories: "lion, dragon, cloud and tiger", among which the quality produced by Shifeng is considered to be the best. Longjing crisp is famous for its green color, rich fragrance, mellow taste and beautiful shape. The light is straight, the color is slightly yellow like brown rice, the taste is sweet and mellow, the aroma is elegant and lofty, and the soup is green and yellow. The leaves are tender and blooming.

Source: According to Lion, Dragon, Cloud, Tiger and Mei:

Lion-Lion Peak, with the best quality and the highest reputation (place name)

Longjing (place name)

Yun-Yun Qi (place name)

Tiger Run (Place Name)

Mei (place name)

Taste: Bean flower fragrance, sweet with clear fragrance.

Color: transparent color

Shape: Take one bud and one leaf, the length is no more than 2.5 cm.

Picking period: early April to1early October.

2 Dongting Biluochun

Biluochun is a famous green tea variety, which is produced in Dongting Mountain near Taihu Lake in Wuxian County, Jiangsu Province. The shape is curled like a snail, with natural floral and fruity flavor, and it is the flower in tea. Biluochun tea is fried with tender buds picked from tea trees in spring; High-grade "Biluochun" requires13.6 ~150,000 tea buds per kilogram of dry tea. Rope-shaped compact, white hair exposed, silver-green color, emerald attractive, curled into a snail, hence the name "Biluochun". The soup is clear and bright, rich and mellow, fresh and refreshing, and has a long aftertaste; The leaves are green and green.

Spring tea strips are tightly knotted, curled into snails, covered with white hair, silvery green and dark green. Known as the "three fresh", it is fresh and refreshing, mellow in taste, bright in color, fragrant and fruity, refreshing and unique.

Biluochun has a fine picking process. Picking young leaves as raw materials, picking and removing impurities, then deactivating enzymes, rolling, rolling and frying. The key point of frying is "never leave the tea, never leave the pot, stir-fry with kneading dough, operate continuously, never lose hair, and roll into snails".

The quality characteristics of Biluochun are: slender rope, curled into a snail, covered with fur, silvery green and dark green, delicate fragrance, rich sweetness, fresh and refreshing, and long aftertaste.

To taste Biluochun tea, put 3g tea leaves into a white porcelain teacup, first soak the tea leaves in a little hot water, and then continue to brew them in hot water for 2-3 minutes after the bud leaves are slightly unfolded, so that you can smell the fragrance, watch the color and taste. The green slender bud leaves float in the cup, and the fragrance is rich. Fresh and pleasant after drinking.

3 Huangshan Mao Feng

Huangshan Mao Feng is a famous green tea variety, which is produced in Huangshan, Anhui. It is mainly distributed around Yungu Temple, Songgu Temple, Diaoqiaoyan, Ciguang Pavilion and Bansi in Taohua Peak. Here, the mountains are high, the forests are dense, the sunshine is short, there are many clouds, and the natural conditions are very superior. Tea trees are moistened by clouds, not attacked by cold and heat, and accumulate good quality. Mao Feng in Huangshan Mountain is very thin. The prepared Maofeng tea is thin, flat and slightly curved, like a sparrow tongue and fragrant as cymbidium, with mellow and sweet taste, light green and oily color, fresh fragrance, clear water color, bright apricot yellow, mellow and sweet taste, and colorful and bright leaves at the bottom of leaves.

4 pieces of melon slices

Lu 'an Guapian is a famous green tea, and it is also the only product fried with a single tender leaf in famous tea. 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.

5 junshan silver needle

Junshan Yinzhen belongs to light fermented tea, which is a treasure of yellow tea in China. It is produced in Luoqing Island, Dongting Lake, Yueyang, Hunan. It is described as "Dongting Di Zi hates spring, and the grass grows for two thousand years". It is a traditional famous tea with a history of more than 1000 years. When brewing, the tip hangs on the water, and then slowly sinks, the first three times. When erected, such as unearthed fresh bamboo shoots; When sinking, it falls like snowflakes, and when drunk, it still has high appreciation value. Its finished tea buds are powerful, with the same length and size. The inside of the tea bud is golden yellow, and the outer layer is completely naked, and the package is firm. Tea buds are shaped like silver needles, hence the name. Princess Wencheng entered Tibet in the Tang Dynasty and got married, so she chose to bring Junshan tea. Hou Liang was once listed as tribute tea, and later generations attacked each other. A Dream of Red Mansions once said that Miaoyu's "Old Junmei Brewed with Plum Blossoms and Snow in the Coming Year" is a silver needle in Junshan.

Junshan Silver Needle is all made of leafless tender bud tips, covered with fluff, bright in color, fragrant in Gao Shuang, orange in soup and sweet in taste. Although it is preserved for a long time, its taste remains unchanged, which requires high harvesting. For example, the time for picking tea leaves can only be within 7- 10 days before and after Tomb-Sweeping Day, and it is also stipulated that it is not allowed to pick tea leaves in nine situations, such as rainy days, wind and frost days and insect injuries. In the drying process, it also has quite special functions. Drying is divided into four steps: primary drying, primary packaging, secondary drying and secondary packaging, which takes three days. The initial baking temperature is 80℃ to 90℃. After 70% is dry, it is wrapped in kraft paper and put in wooden cases, which is called the initial package. After two days, take it out and bake it again. The re-drying temperature is low. When it is 90% dry, wrap it in paper and leave it for a day. When the bud turns pale yellow and gives off a fresh fragrance, it is dried at low temperature and stored in an iron box. With this technology, the effective chemicals contained in bud leaves will change well with the slow loss of water in leaves, and the color, fragrance and shape of tea will be more perfect.

6 Wuyi rock tea

Wuyi rock tea is a famous oolong tea variety, which is produced in Wuyi Mountain, a famous mountain in the southeast of Xiujia in northern Fujian. Tea trees grow in cracks. Wuyi Rock Tea has the fragrance of green tea and the sweetness of black tea, which is the best in China Oolong Tea. Wuyi rock tea is a semi-fermented tea with red leaves. Its characteristics are most succinctly summarized by Zhang Liangsaw in Qing Dynasty, that is, "lively, sweet, clear and fragrant" (see Notes on Returning to the Field). Its strips are solid and uniform, and the colors are green, brown and fresh. After brewing, the tea soup is dark orange, clear and gorgeous. The leaf bottom is soft and bright, the leaf margin is scarlet, and the leaf center is light green with yellow; Both the sweetness of black tea and the fragrance of green tea; Tea is warm but not cold, and it won't go bad for a long time. The fragrance will be clear and the taste will be mellow. Small pots and cups are often used when making drinks. Because they are rich in fragrance, the aftertaste still exists after brewing for five or six times. This kind of tea is most suitable for making congou tea, so it is very popular and has unique quality. /kloc-was introduced to Europe in the 0 ~ (th) century, and was deeply loved by local groups. It was once known as the "medicine for all diseases".

Wuyi rock tea is famous at home and abroad, which is inseparable from the excellent natural environment. Wuyi Mountain is located at 27 35'-27 43' north latitude and117 55'-1'east longitude. The altitude of Fiona Fang is 120, with an average altitude of more than 650 meters. Surrounded by valleys, not connected with the outer mountains, it is composed of 36 peaks, 99 rocks and Jiuqu River, which is self-contained. Rock peaks stand tall and colorful, and the peaks are continuous. Looking eastward, Malik gallops and becomes a spectacle. The crystal clear Jiuqu River wanders among them, turning into Jiuqu 18 Bay. The mountain turns to the stream, which is really like "winding mountain turns, and the peak water holds the current". And along the stream bank, the reflections of the peaks are in the blue waves, and the mountains and rivers complement each other. It is really a fairyland on earth. The predecessor's title "Wuyishan Mountain has wonderful landscapes, 36 peaks winding, and nine streams flowing with clear clouds" summarizes the outline of Wuyishan Mountain. Famous mountains and rivers and scenic spots have cultivated the natural aura of rock tea.

Wuyi rock tea area has a mild climate, warm in winter and cool in summer, with an annual average temperature of 18 ~ 18.5 degrees; Abundant rainfall, the annual rainfall is about 2000 mm, there are quiet streams and springs between the peaks and valleys, and the mountains are foggy all the year round, with an average annual relative humidity of about 80%. As Shen Han said in "Wang Xie Shi 'an Hui Wuyi Tea Poetry": "The fragrance contains the dew of the jade girl's hill, which moistens the bead curtain. "Most of the tea gardens are in the ravine, surrounded by mountains, with short sunshine and no wind disaster. Superior natural conditions gave birth to the unique charm of rock tea.

Wuyi rock tea can be divided into rock tea and continental tea. Rock tea in the mountains is the top grade; At the foot of the mountain, there is mainland tea, followed by mainland tea. As far as varieties are concerned, it includes Lu Xian Tea, Dong Bin Tea, Narcissus, Dahongpao, Wuyi Qizhong, Cinnamon, Celosia cristata and Oolong. , often named after the origin, ecology, shape or color and fragrance characteristics of tea trees.

Among them, "Dahongpao" is the most precious. There are several different opinions about the origin of the name of Dahongpao. First, it is said that there was a juren who went to Beijing to take the exam in the Ming Dynasty. When passing through Wuyishan, he suddenly fell ill and suffered from unbearable abdominal pain. He met a monk by chance. The monk took a famous tea bubble from his collection and drank it with him. He recovered from his illness. After winning the first prize in the exam, he came to thank the monk and asked about the origin of tea. When he learned that, he took off his Dahongpao and circled the tea bushes three times, hence the name "Dahongpao". There is another saying. It is said that every year, officials sent by the imperial court put on Dahongpao, take off their robes and hang them on tribute tea trees, so they are called Dahongpao. A more widespread saying is that when picking tea, you should burn incense to worship heaven, and then let the monkeys put on red vests and climb to the cliff above the tea trees to pick tea. Therefore, this kind of monkey picking tea is called "Aunt Ma" in Cantonese (Cantonese people call monkeys Aunt Ma). It is precisely because of scarcity and difficulty in picking that this kind of tea is a precious treasure in the market.

Wuyi narcissus is another rock tea variety. Because its leaves have a faint fragrance, it can be made into fragrant and extremely precious tea, so it is called narcissus, which is one of the most popular oolong tea varieties in Japan.

In addition, Fenghuang Mountain in Chaodong is rich in oolong tea called "Phoenix Dan Cong". Because the tea tree stands out from the crowd as high as ten feet, it is called Dan Cong. When picking, the conditions are very strict, and there is a saying of "five not picking", that is, the sun rises, the weather is hot, and the buds are not strong in the early stage, cloudy days and rainy days. It is characterized by thick, light and straight rope, thick and thin rope, soft texture and a unique fragrance that is elegant and pleasant.

7 Anxi Tieguanyin

Tieguanyin is a famous oolong tea variety, which is produced in Anxi County, Quanzhou City, Fujian Province. Invented in 1725- 1735, it is one of the top ten famous teas in China. Its quality features are: the tea leaves are curly, plump and round, thick and even, the color is sand green, and the overall shape is like dragonfly head, snail body and frog leg. After brewing, the soup is yellow, moist and rich like amber, with a natural and rich orchid fragrance, mellow and sweet taste, and has a long history of returning to Gansu, commonly known as "Guanyin rhyme". Tea is high and lasting, which can be described as "seven bubbles in Yuxiangxi, and the moon is full of clouds."

The production process of Tieguanyin is very complicated, and the produced tea strips are compact, moist in color and green in sand. Good Tieguanyin will condense into a layer of frost because caffeine evaporates with water during the production process; After brewing, it has natural orchid fragrance and pure taste. Drink with a small tea set, smell the fragrance first, then taste it, and suddenly feel full of fragrance and endless aftertaste. In recent years, after oolong tea was found to have the functions of fitness and beauty, Tieguanyin became more and more popular in Japan and Southeast Asia.

8 Qimen Black Tea

Qimen black tea, referred to as Qi Hong for short, is a treasure in Kung Fu black tea and a world-famous black tea variety. Produced in Qimen, Dongzhi, Guichi, Shitai, yi county and Fuliang in Jiangxi. The natural quality of tea in Likou, Li Shan and Pingli of Qimen is the best.

Among the varieties of black tea all over the world, Qi Hong is unique and enduring for a hundred years. It is famous for its high fragrance and beautiful appearance. 19 15 years, it won the gold medal at Panama International Fair. Founded more than 100 years ago, it has maintained excellent quality and style, and enjoys a good reputation at home and abroad.

Qi Hong has superior natural conditions, many trees in mountainous areas, warm and humid, deep soil layers, abundant rainfall and clouds, which are very suitable for the growth of tea trees. In addition, Castanopsis eyrei, the main local tea variety, is rich in content and high in enzyme activity, which is very suitable for making Kung Fu black tea. Qi Hong's harvesting technology is very good. Picking bud leaves with one bud, two leaves and three leaves as raw materials. After withering, rolling and fermentation, the bud leaves changed from green to copper red, with thorough aroma, and then dried with slow fire. After the black tea is done, it needs to be refined, which is complicated and time-consuming. It is made by screening, shaking, screening, closing the door, screening, cutting, winnowing, picking, conditioning, cooling, blending and packaging.

High-grade Qi Hong is exquisite in appearance and moist in color. After brewing, the tea soup is red, fragrant, lasting, sweet and sometimes rose-scented. This unique fragrance of Qi Hong is called "Qimenxiang" by many foreign consumers. Qi Hong is called "advanced black tea" in the international market, especially in London, England. Whenever Qihong new tea comes on the market, everyone rushes to buy it. They think that "there is spring fragrance in the tea fragrance in China".

Qi black tea is most suitable for drinking, but it is also suitable for blending with milk and sugar. Qi Hong is famous for its high fragrance, which has a unique fresh and lasting fragrance. Known as sugar fragrance or apple fragrance by tea teachers at home and abroad, it contains orchid fragrance, lofty and long, unique, and is called "Qimenxiang" in the international market. British people like Qi Hong best, and the whole country regards tasting Qi Hong as a kind of enjoyment. Royal aristocrats also regard Qi Hong as a fashionable drink, and take tea as the queen's birthday, praising tea as "the best in the group".

9 frozen top oolong

Frozen top oolong tea is known as a saint in Taiwan tea. Lugu Township, Nantou County, Taiwan Province Province is its main producing area. Its fresh leaves are collected from tea tree, a kind of Qingxin oolong tea planted on the frozen top of the mountain. The frozen mountain top is very high above sea level. Because the mountains are rainy and the roads are slippery, tea farmers have to stand on their toes (frozen toes) to reach the top of the mountain, so they are also called frozen roofs. The tea it produces belongs to oolong tea, hence the name "Frozen Top Oolong". The degree of fermentation of frozen top oolong tea is very light, about 20%-25%, which belongs to mild semi-fermented tea. The production method is similar to that of packaged tea, and it should belong to packaged tea.

Wenshan Baozhonghe Frozen Top Oolong is a sister tea. Frozen top tea has excellent quality and is in a leading position in Taiwan Province tea market. The products selected above are dark green in appearance, oily and have gray spots like frog skin. The rope is tight, even and bent into a ball. Dry tea has a strong floral fragrance; After brewing, the soup is golden, bright and amber. The soup tastes mellow and sweet, with ripe fruit or rich floral fragrance. The taste is mellow and sweet, full of sweet throat rhyme, and the baking charm is obvious. There is a red edge at the bottom of the leaf, and the middle of the leaf is light green, which is called "green leaf with red edge" or "green pedicle, green belly and red edge".

10

Yunnan Pu 'er tea

Pu 'er tea, also known as Dianqing tea, originated from Yunnan Pu 'er, hence its name, with a history of 1700 years.

Pu 'er tea is the general name of loose tea and pressed tea as the local standard of Pu 'er tea in Yunnan Province. It is made from sun-dried coarse tea of Yunnan Province, a big leaf species under the jurisdiction of ancient Pu 'er House, through fermentation (including natural fermentation and artificial post-fermentation).

The producing areas of Pu 'er tea, including Simao City and parts of Lincang in Xishuangbanna, have warm climate, abundant rainfall, high humidity, deep soil layer and rich organic matter. Tea raw materials are collected from Yunnan's unique big-leaf tea tree. Its leaf length 12-24 cm, leathery, thicker and tougher than other tea varieties. Bud leaves are extremely dense and of excellent quality. The picking period begins in March, and 1 1 can be picked continuously. In terms of making habits, it is divided into three stages: spring, summer and autumn tea. The standard for picking tea is two or three leaves. 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.

After raw Pu 'er tea is made, it needs a long curing process. Traditionally, the maturity of Pu 'er tea is a natural process, which is also the reason why Pu 'er tea is "more fragrant with age". 1973, Menghai Tea Factory in Yunnan Province successfully trial-produced artificially fermented Pu 'er cooked tea. Since then, the artificial fermentation technology of Pu 'er tea and related local industry standards have also emerged, and Pu 'er tea in the modern sense has also emerged.

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 can be divided into loose tea and pressed tea in appearance. Distribution ports, Australia and Japan. Malaysia, Singapore, the United States, France and more than a dozen countries.