The top ten famous teas in China are. . .

1: West Lake Longjing Introduction

West Lake Longjing is the most famous green tea variety and also the number one tea in my country. West Lake Longjing tea is named after Longjing tea produced in the Xihu Mountain area of ??Hangzhou. It is customarily called West Lake Longjing, or simply called Longjing. The specific place of production is the Shifeng, Longjing, Wuyun Mountain and Hupao areas in West Lake, Hangzhou, Zhejiang. Historically, it was divided into four categories: "Lion, Dragon, Cloud, and Tiger". Among them, many people believe that the quality of Shifeng is the best. good. Longjing is famous for its four unique features: "green color, fragrant aroma, mellow taste and beautiful shape". The shape is flat and straight, the color is green and slightly yellowish like brown rice, the taste is sweet and mellow, the aroma is elegant and high, the soup is green and yellow; the bottom of the leaves is tender and blooming. Place of origin: Ranked according to "lion", "dragon", "cloud", "tiger" and "plum":

Identification method

Produced in Xihu District, Hangzhou, Zhejiang. The tea leaves are flat, with delicate leaves, neat strips, consistent width, greenish-yellow, smooth to the touch, with one bud and one or two leaves; the buds are longer than the leaves, generally less than 3 cm long, and the buds and leaves are evenly formed into flowers without pedicles. Fragments, small and exquisite. Longjing tea has a refreshing aroma, while counterfeit Longjing tea mostly has a grassy flavor, has many stems and is not smooth to the touch. 2: Dongting Biluochun Introduction

Biluochun is a famous green tea variety produced in Dongting Mountain on the shore of Taihu Lake in Wuxian County, Jiangsu Province. The shape is curly like a snail, with a natural floral and fruity aroma, making it the quintessence of tea. Biluochun tea is fried from the tender buds picked from tea trees in spring; high-end Biluochun requires 136,000 to 150,000 tea buds per kilogram of dry tea. The shape is tightly knotted, with white hair exposed, silver-green color, attractive green color, and curled into a snail, hence the name "Biluochun". The soup is clear and bright, rich and mellow, fresh and refreshing, with a long aftertaste; the bottom of the leaves is tender green.

Spring tea strips are tightly knotted and curled into snails, with white pekoe covered densely and silvery green hidden in the emerald green. Known as the "three delicacies", it means fresh and strong aroma, mellow taste, bright color, floral and fruity flavor, refreshing and unique charm.

The harvesting and production process of Biluochun is exquisite. The first unfolding buds and leaves are picked as raw materials. After harvesting, they are sorted and impurities are removed, and then dried, kneaded, rolled into balls, and dried. The key points of frying are "Keep your hands on the tea, keep the tea on the pot, stir-fry while kneading, and operate continuously, so that the hair does not fall off and curls into a snail."

The quality characteristics of Biluochun are: slender cords, curled into snails, covered with downy hairs, silvery green, elegant fragrance, rich and mellow, fresh and refreshing, and long aftertaste.

To taste Biluochun tea, put 3 grams of tea leaves in a white porcelain tea cup. First soak the tea leaves with a little hot water. After the buds and leaves expand slightly, continue to brew with hot water for 2-3 minutes, and you can smell it. Smell, look at color, and evaluate. The green and slender buds and leaves float in the cup, and the aroma is fragrant. After drinking, it is refreshing and refreshing. Identification method

Produced in Biluofeng, Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province. The silver buds are exposed, one bud and one leaf. The total length of the tea leaves is 1.5 cm. There are 58,000-70,000 bud heads per 500 grams. The buds are white and curled, and the leaves are curled and clear green. The bottom of the leaves is young, uniform and bright. The fake ones have one bud and two leaves. The buds and leaves are of uneven length and are yellow in color.

Produced in Biluofeng, Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province. The silver buds are exposed, one bud and one leaf. The total length of the tea leaves is 1.5 cm. There are 58,000-70,000 bud heads per 500 grams. The buds are white and curled, and the leaves are curled and clear green. The bottom of the leaves is young, uniform and bright. The fake ones have one bud and two leaves. The buds and leaves are of uneven length and are yellow in color. Three: Huangshan Maofeng Introduction

Huangshan Maofeng is a famous green tea variety produced in Huangshan, Anhui Province. It is mainly distributed around Yungu Temple, Songgu Nunnery, Suspension Bridge, Ciguang Pavilion and Bansi Temple in Taohua Peak. The mountains here are high, the forests are dense, the sunshine is short, and there are many clouds and mist. The natural conditions are very superior. The tea trees are nourished by the clouds and mist, and are not invaded by cold and heat, thus accumulating good quality. The harvesting and processing of Huangshan Maofeng is very delicate. The made Maofeng tea has a thin, flat and slightly curved shape, shaped like a bird's tongue, fragrant like white orchid, and tastes mellow and sweet. Identification method

Identification method: Produced in Huangshan, She County, Anhui Province. Its appearance is tender and slightly curled, the buds are fat, even, sharp, and the shape is a bit like a "bird's tongue". The leaves are golden yellow; the color is green and oily, the aroma is fresh, the water color is clear, apricot yellow, bright, the taste is mellow, and the leaves are sweet. The bottom buds and leaves are in bloom, thick and bright. Fake tea is earthy in color, bitter in taste, and has no flowers at the bottom of the leaves. Four: Lushan Yunwu Introduction

Lushan Yunwu tea is a famous green tea. Produced in Lushan, Jiangxi. Lushan Yunwu Tea, known as "Wenlin Tea" in ancient times, has been called "Lushan Yunwu" since the Ming Dynasty.

Lushan Yunwu tea is emerald green in color, fragrant like orchid, rich and mellow, with bright white buds and leaves.

The majestic and strange Lushan Mountain has been known as "the most beautiful mountain in the world" since ancient times. Lushan Mountain is located in Jiujiang City, Jiangxi Province. The mountain rises from the ground, flies to the rivers and lakes, borders the Yangtze River to the north, and faces Poyang Lake. The main peak towers into the clouds, with an altitude of 1,543 meters. There are many steep cliffs on the mountain peaks, deep and criss-crossing canyons, and the mountains are filled with clouds and mist, which are unpredictable. At the turn of spring and summer, it is common to see white clouds surrounding the mountains. Sometimes light clouds cover the mountain peaks like gauze, and sometimes a stream of clouds flows down the steep peaks for thousands of meters and pours into the deep valleys. This magnificent landscape is known as the "Waterfall Cloud" of Mount Lushan. The clouds and mist add many magical scenery to Lushan Mountain, and the tea is named after the clouds and mist.

Lushan Yunwu Tea not only has an ideal growing environment and excellent tea tree varieties, but also has exquisite harvesting technology. Around the Qingming Festival, as the altitude increases, the harvesting of fresh leaves is postponed to around the May Day Festival, with one bud and one leaf as the standard.

After harvesting the tea leaves, spread them thinly in a cool and ventilated place to keep the fresh leaves pure. Then, it goes through nine processes including fixing, shaking, and rolling to make the finished product.

Due to acquired climatic conditions, Yunwu tea is picked later than other teas. Generally, picking starts after Grain Rain and the beginning of summer. One bud and one leaf is used as the initial development standard, and the length is about 3 cm. The finished tea has a plump and beautiful appearance, tender and smooth color, and exposed buds.

Lushan Yunwu buds are fat, beautiful, fragrant and sweet, and the soup is clear. It is a fine product among green teas. It has long been famous for its "mellow taste, beautiful color, fragrance and clear liquid". Selling well at home and abroad. Tasting it carefully, you will find that its color is like Tuocha, but lighter than Tuocha, just like jasper in a bowl. If you use the springs of Mount Lu to make tea and bake it, it will be more fragrant and delicious.

The unique flavor of Yunwu tea is affected by the cool and foggy climate of Mount Lu and the short time of direct sunlight. The leaves are thick, fine, mellow and resistant to brewing, and contain tannins and aromatic oils. It is rich in vitamins and other characteristics. It not only has a rich and refreshing taste, is refreshing and diarrhea, but can also help digestion, sterilize and detoxify, prevent gastrointestinal infections, and increase resistance to scurvy.

Zhu De once wrote a poem praising Lushan Yunwu Tea: "Lushan Yunwu Tea has a strong flavor and pungent nature. If you drink it for a long time, it will prolong your life." Five: Liu'an Guapian Introduction

Lu'an Guapian is a famous green tea. It is also the only product among famous teas that is made from a single young leaf. It is a unique product. Produced in the Dabie Mountain Tea Region in western Anhui Province, the products from Lu'an, Jinzhai and Huoshan counties are the best. The finished tea is melon seed-shaped, hence the name "Lu'an Guapian". Brew. It first originated from Qiyun Mountain in Jinzhai County, and the quality of Guapian tea produced in Qiyun Mountain is the best, so it is also called "Qiyun Guapian". When the tea is brewed, the mist evaporates and the fragrance overflows, so it is also known as "the mountain of clouds and melon slices".

Among the melon slices in Qiyun, the melon slices produced in the Bat Cave of Qiyun Mountain are the best. Because around the bat cave, thousands of bats gather here all year round. Feces are rich in phosphorus, which is beneficial to the growth of tea trees, so the melon slices here are the sweetest and most delicious. However, due to production constraints, many tea drinkers "only hear its name but never see its face." The finished product of Lu'an Guapian has leaf edges rolled back and is in the shape of a melon seed, which is very different from other green teas. After brewing, the tea has a bright green color, a clear aroma, a sweet and mellow taste, and can clear the mind and improve eyesight, refresh the mind and clear the body. The effect of wind. Such excellent quality is due to the unique natural conditions and is also inseparable from the meticulous harvesting and processing process. The picking time of melon slices is generally between Guyu and Beginning of Summer, which is about half a month later than other high-grade teas. When climbing the slices, you need to climb down the first to third and fourth leaves and tea buds on the broken tips one by one with your hands. Make "ti slices", two leaves make "melon slices", three or four leaves make "plum slices", buds make "silver needles", and fry as you go. After frying the slices, bake them. Only bake 2-3 slices at a time. First "lower heat" and then "higher heat" until the hoarfrost on the leaves is exposed and the color is emerald green. Then seal and store while hot. As Mei Yaochen of the Song Dynasty said in "Ming Fu": "At this time, women give up silkworm weaving and men give up farming. The night cannot rest and the day cannot stop." It has good color, fragrance and is a treasure among Guapian teas. Identification method

Produced in Qiyun Mountain in Lu'an and Jinzhai, Anhui. Its appearance is flat, with no buds or stems on each leaf. The leaves are green and glossy, slightly overlapping upwards, resembling melon seeds. The inner substance has a high aroma, the water color is green, the taste is sweet, and the bottom of the leaves is thick and bright. The fake ones taste more bitter and are yellower in color. [Edit this paragraph] 6: Introduction to Junshan Silver Needle

Junshan Silver Needle is a lightly fermented tea and a treasure among my country’s yellow teas. It is produced on Qingluo Island in Dongting Lake, Yueyang, Hunan. It is known as the “Dongting Emperor’s Son” The description "spring grows longer, the grass grows longer in two thousand years" is a traditional famous tea with a history of more than a thousand years. When brewing, the tip hangs upright towards the water surface, and then slowly sinks. This happened for the first three times. When it stands upright, it looks like fresh bamboo shoots emerging from the ground; when it sinks, it looks like falling snowflakes. When you drink it, it also has high appreciation value. The finished tea buds have strong heads and are uniform in length and size. The inner surface of the tea buds is golden yellow, and the outer layer of pekoe is fully exposed and tightly wrapped. The appearance of the tea buds looks like silver needles, hence its name. In the Tang Dynasty, Princess Wencheng chose to bring Junshan tea with her when she married in Tibet. It was listed as tribute tea in the Later Liang Dynasty, and was followed by successive dynasties. "A Dream of Red Mansions" once mentioned that the "Laojun Mei" brewed by Miaoyu with the snow from the next year's plum blossoms is the Junshan Silver Needle.

Junshan Yinzhen is made entirely of fat and tender shoot tips without leaves, covered with vellus hairs, bright in color, with a refreshing aroma, orange-yellow soup, and a mellow taste. Even if it has been stored for a long time, its taste will not change. The requirements for picking and processing are very high. For example, tea leaves can only be picked within 7-10 days before and after Qingming Festival. It is also stipulated that tea leaves cannot be picked under nine conditions, namely rainy days, windy and frosty days, insect damage, thin, bent, hollow, and tea buds. Opening, purple tea buds, out of size, etc. There are also special features in the drying process. Drying is divided into four steps: initial drying, initial wrapping, re-drying and re-draping, which takes three days. The initial baking temperature is 80 or 90 degrees Celsius. After baking until it is 70% dry, wrap it in kraft paper and place it in a wooden box, which is called the first package. After two days, it will be taken out and re-dried. The re-drying temperature is low. When it is 90% dry, wrap it in paper and leave it for a day until the bud color turns light yellow and emits a fresh aroma. Then bake it at low temperature until it is fully dry and then store it in an iron box. . Using this process, the effective chemicals contained in the buds and leaves can undergo favorable changes as the water in the leaves slowly loses, and the color, aroma, and shape of the tea will be more perfect. Identification method

Produced in Junshan, Yueyang, Hunan.

Made from unexpanded fat and tender bud heads, the bud heads are fat, straight, even, covered with hairs, golden and bright in color, fresh in aroma, light brown in color, and sweet in taste. When brewed, it looks like the bud tips are rushing towards the water and hanging in the air. Stand upright, then slowly sink to the bottom of the cup, shaped like a group of bamboo shoots unearthed, and upright like a silver knife. The fake silver needle has a grassy smell, and the silver needle cannot stand upright after soaking. 7: Introduction to Xinyang Maojian

Xinyang Maojian is produced in the Dabie Mountain area of ??Xinyang, Henan. It is a famous domestically sold green tea in my country. It is famous for its delicate raw materials, exquisite workmanship, and It is famous for its beautiful shape, high aroma and long taste. Xinyang has been producing tea for more than 2,000 years. The tea gardens are mainly distributed among the valleys of Cheyun Mountain, Jiyun Mountain, Tianyun Mountain, Yunwu Mountain, Zhenlei Mountain, Heilongtan and other mountains. The terrain here is steep, usually more than 800 meters high, with green mountains, crisscrossing streams, and lots of clouds and mist. During the Qianlong period of the Qing Dynasty, someone said: "When the clouds go, the green mountains are empty, and when the clouds come, the green mountains are white; the white clouds only stay in the mountains and always accompany the guests in the mountains." There are also the first springs in southern Henan, "Black Dragon Pond" and "White Dragon Pond", with wonderful scenery. The poet praised: "Under the cliff, there are waterfalls and springs in the sky. Flowers and mist are flying, and rocks are shining towards the sunny sky. I am surprised that the Milky Way is pouring down, and I wonder if the jade cave is opening in the distance." This wisp of mist nourishes and nourishes the fat and tender tea buds, providing natural conditions for making unique style tea.

Xinyang Maojian has a unique style, high quality and aroma, clear soup color, mellow taste, and tender green leaves. After drinking, it returns sweetness and promotes body fluids. After brewing four or five times, it still maintains a long-lasting aroma of ripe chestnuts. If you want to get the unique style of Maojian, you need to be careful and skillful in roasting it. Picking is the first step in making good hair tips. It is usually mined from mid to late April. It lasts for ninety days throughout the year and is divided into twenty to twenty-five batches. It is collected every two or three days. A bud with one leaf or a bud with two leaves in the beginning will make special and first-grade hair tips, and a bud with two or three leaves will make a second- or third-grade tip. The buds and leaves are picked, graded for acceptance, graded spreading, and graded frying. The place where they are spread must be ventilated and clean. The thickness of the spread leaves should not exceed five inches, and the spreading time should not exceed ten hours. After the fresh leaves are spread, they should be fried, and stir-fried twice in a raw pot and a cooked pot. The main function of the wok is to cook and lightly knead. Put the fresh leaves into a tilted pot, 750 grams of leaves each time, stir and stir-fry rhythmically with a broom bundled with bamboo thatch. After 3-4 minutes, when the leaves become soft, use the end of a broom to sweep up the leaves and shake them in an arc shape in the pot to make the leaves initially form strips. The stir-frying pot is shaken back and forth in an arc with a broom to tighten and organize the tea leaves to achieve a tight, thin, straight and smooth shape. Then spread the tea leaves on the baking cage, wait for about half an hour, and then put them on the pit stove for baking. Until the finished product

Identification method

Produced in Cheyunshan, Xinyang, Henan. Its appearance is tight, thin, round, light and straight, with silvery green and emerald green, fresh aroma inside, green and even bottom leaves, clear black, usually one bud with one leaf or one bud with two leaves, the fake ones are curled, with hairy leaves. yellow. Eight: Wuyi Rock Tea Introduction

Wuyi Rock Tea is a famous oolong tea variety produced in Wuyi Mountain, a famous mountain in the "Southeast of Xiujia" in northern Fujian. The tea trees grow in the rock crevices. Wuyi rock tea has the fragrance of green tea and the mellowness of black tea. It is the best among Chinese oolong teas. Wuyi rock tea is a semi-fermented tea with "green leaves and red edges". Its characteristics were most succinctly summarized by Liang Zhangzao of the Qing Dynasty, namely "live, sweet, clear and fragrant" (see "Guitian Suoji"). Its strip shape is strong and even, and its color is green-brown and fresh. After brewing, the tea soup is deep orange-yellow, clear and gorgeous; the bottom of the leaves is soft and bright, the edges of the leaves are vermilion, and the center of the leaves is light green with yellow; it has the glycol of black tea and the taste of green tea. The tea is mild in nature but not cold, and does not deteriorate after being stored for a long time. The fragrance becomes clearer over time, and the taste becomes more mellow over time. When brewing, small pots and small cups are often used because of its rich aroma and lingering aftertaste after brewing five or six times. This kind of tea is most suitable for brewing Gongfu tea, so it is very popular because of its unique quality. After it was introduced to Europe in the 18th century, it was deeply loved by local people and was once known as the "medicine for all diseases".

Wuyi rock tea is famous both at home and abroad, which is inseparable from its excellent natural environment. Wuyi Mountain is located at 27°35′-27°43′ north latitude and 117°55′-118°01′ east longitude. It has a radius of 120 miles and an average altitude of more than 650 meters. It is surrounded by streams and ravines, which are not connected to the outer mountains. It is composed of thirty-six peaks, ninety-nine rocks and Jiuqu River, forming a self-contained whole. The rock peaks are towering, beautiful and majestic, and the continuous peaks are tilted towards the east, like thousands of horses galloping, which is a wonder. The clear green Jiuqu River lingers in it and turns into nine bends and eighteen bays. The mountains turn back and forth and the streams twist and turn, truly giving the appearance of "winding mountains turning around, peaks and peaks embracing water". Along both sides of the stream, the reflections of the peaks are reflected in the blue waves, and the mountains, lights and water complement each other. It is really a fairyland on earth called "Blue Water and Dan Mountain". The predecessors wrote, "Wuyi's mountains and rivers are amazing in the world, with thirty-six winding peaks, nine winding streams pouring out clouds, and clear ripples of mountain light." This summarizes the outline of Wuyi Mountain. Famous mountains and scenic spots cultivate the natural aura of rock tea.

Wuyi Rock Tea Area has a mild climate, with warm winters and cool summers. The annual average temperature is between 18 and 18.5 degrees. It also has abundant rainfall, with an annual rainfall of about 2,000 mm. There are quiet streams and springs between the peaks and rocks. The mountains are filled with clouds and mist all year round, and the average annual relative humidity is about 80%. Just as Shen Han said in "Xie Wang Shi'an Hui Wuyi Tea Poetry": "The fragrance contains the jade girl's peak head, moistening the clouds at the entrance of the pearl curtain." Most of the tea gardens are located in rock ravines and secluded streams, surrounded by mountains as barriers. The sunshine is short and there is no wind damage. The superior natural conditions give birth to the unique flavor of rock tea.

The geology of Wuyi Mountain belongs to the Cretaceous Wuyi Formation. The lower part is quartzite, and the middle part is composed of conglomerate, red sandstone, shale, tuff and volcanic conglomerate. The parent rock of the tea garden soil is mostly composed of volcanic conglomerate, red sandstone and shale.

The "Tea Classic" states that in tea mountains, "the upper part grows rotten stone, the middle part grows gravel soil, and the lower part grows loess." The soil in Wuyi Tea Garden is rotten rock or gravel soil. Xu Huobo's "Tea Research" of the Ming Dynasty stated that "the rustic atmosphere in Wuyi Mountain is suitable for tea." Suitable soil creates the excellent inner quality of rock tea. Blue water and Danshan Mountains, steep peaks and deep ravines, high mountain springs, rocky gravel soil, mist and rain, morning sun and frequent clouds are "favored by the elites of mountains and rivers for their beauty." Wuyi Rock Tea enjoys the benefits of nature exclusively, and it is dedicated to People use their unique "flower-scented rock bones" to make others feel inferior to them.

Wuyi rock tea can be divided into rock tea and continental tea. The one in the mountains is rock tea, which is the top grade; the one in the foothills is continent tea, which is the second best. In terms of varieties, it includes Luxian tea, Dongbin tea, Narcissus, Dahongpao, Wuyi Qizhong, cinnamon, white cockscomb, oolong, etc. Most of them are named according to the origin, ecology, shape or color, fragrance and characteristics of the tea tree.

Among them, the "Dahongpao" is the most valuable. There are several different theories about the origin of the name Dahongpao. One is that a scholar from the Ming Dynasty who went to Beijing to take the exam suddenly fell ill while passing by the Wuyi Mountains. He had unbearable abdominal pain. By chance, he met a monk who brewed the famous tea and drank it with him. The pain stopped. . After he passed the imperial examination, he came to thank the monk and asked about the origin of the tea. After learning, he took off his Dahongpao and walked around the tea bush three times and draped it on the tea tree, hence the name "Dahongpao". There is another saying that it is said that the officials sent by the imperial court every year wear Dahongpao, and their robes are untied and hung on the tea tribute trees, so they are called Dahongpao. It is more widely spread that whenever tea is picked, incense is burned to offer sacrifices to heaven, and then monkeys are asked to put on red vests and climb to the tea trees on the cliff to pick tea leaves. Therefore, in Cantonese, this kind of tea picked by monkeys is called "Ma Liu" (Cantonese people call monkeys Ma Liu). Due to its scarcity and difficulty in picking, this tea is an expensive treasure in the market.

Wuyi Narcissus is another rock tea variety. Because the leaves themselves have a fragrance, they can be made into fragrant and extremely precious tea, so it is called Narcissus. It is one of the largest-selling oolong tea varieties in Japan. one.

In addition, Fenghuang Mountain in the east of Chaozhou, Guangdong Province is rich in an oolong tea called "Fenghuang Dancong". Because the tea tree is more than one foot tall and looks like it stands out from the crowd, it is called Dancong. When picking, the conditions are very strict. There is a saying of "five no-picks", that is, no picking when the sun rises, no picking when the weather is hot, no picking when the buds are not strong in the early stage, no picking on cloudy days, and no picking on rainy days. It is characterized by thick and straight cords, light and straight, thick and thin, soft texture, and a unique and elegant fragrance.

Identification method

Wuyi rock tea has a shape of fat, tight, even, twisted strips, commonly known as "dragonfly head", with frog skin-like sand grains on the back of the leaves; the soup is orange-yellow , the bottom of the leaves is evenly bright, the edges are vermilion or red spots, the central mesophyll is yellow-green, the veins are light yellow, and it is resistant to soaking. The fake tea begins to taste bland, lacks flavor, and is dull in color. 9: Introduction to Anxi Tieguanyin

Tieguanyin is also a famous oolong tea variety, produced in Anxi, Fujian. Tieguanyin is the best oolong tea. Its quality characteristics are: tea sticks are curled, fat and round, heavy and even, and the color is the best. Sand green, the overall shape resembles a clearfly's head, a spiral body, and a frog's legs. After brewing, the soup is yellow and rich like amber, with a natural and fragrant orchid fragrance. The taste is mellow and sweet, with a long aftertaste. It is commonly known as "yinyun". The tea has a high and long-lasting sound, which can be said to be "the fragrance remains after seven brews".

The production process of Tieguanyin is very complicated. The tea leaves are tightly knotted and the color is black and sandy green. Good Tieguanyin, during the production process, the caffeine will evaporate with the water and condense into a layer of white frost; after brewing, it has a natural orchid fragrance and a pure and rich taste. Use the small Gongfu tea set to drink, smell the aroma first, then taste, and your mouth will be filled with fragrance and endless aftertaste. In recent years, after it was discovered that oolong tea has fitness and beauty effects, Tieguanyin has become more popular in Japan and Southeast Asia.

Identification method

Produced in Anxi County, Fujian. The leaves are as heavy as iron, beautiful in shape like Guanyin, mostly spiral-shaped, sandy green in color, smooth and green in color, with natural orchid aroma, clear and golden soup color, mellow and sweet taste, slightly bitter in the mouth, turning sweet immediately, and resistant to brewing. The bottom of the leaves is spread out, with green and red edges, thick and bright, and each tea has a tea branch. The fake tea leaves are long and thin, with thicker cords, no green and red edges, and the leaves have no fragrance after being steeped three times. [Edit this paragraph] 10: Keemun Black Tea Introduction

Keemun Black Tea, referred to as Qihong, is a treasure among Kung Fu black teas and an internationally renowned black tea variety. Produced in Qimen, Dongzhi, Guichi, Shitai, Yixian County of Anhui Province, and Fuliang area of ??Jiangxi Province. The natural quality of tea is best in Likou, Shanli and Pingli areas of Qimen. Jiangxi's "Fuliang Gongfu Black Tea" from the Qimen Tea Area is the best among "Qihong" and is famous for its "high aroma, mellow taste, beautiful shape and bright color".

Among the black tea varieties spread all over the world, Qihong is unique and has lasted for a century. It is famous for its high fragrance and beautiful appearance. In 1915, it won the gold medal at the Panama International Exposition and created more than 100 varieties. Over the years, it has maintained excellent quality and style and is famous at home and abroad.

The Qihong production area has superior natural conditions, with many mountainous forests, warm and humid soil, deep soil, abundant rainfall, and many clouds and mists, which is very suitable for the growth of tea trees. In addition, the main species of local tea trees--Crystalica niger Rich in content and high enzyme activity, it is very suitable for the production of Gongfu black tea.

The harvesting and production process of Qihong is exquisite. The buds and leaves with one bud and two or three leaves are picked as raw materials. After withering, rolling and fermentation, the buds and leaves turn from green to copper red, and the aroma is revealed, and then simmered Bake until dry.

After the red tea is made, it must be refined. The refining process is complicated and time-consuming, including sifting, shaking sifting, sifting, tightening the door, sifting, cutting, winnowing, picking, filling, clearing, blending, and packaging. Made from boxes.

High-end Qihong tea has tight, slender strips and a dark color. After brewing, the tea soup is red and strong. The aroma is fresh, fragrant and long-lasting. It has an obvious sweet aroma, sometimes with the fragrance of roses. The unique fragrance of Qihong is called "Qimen fragrance" by many foreign consumers. Qihong is known as "high-end black tea" in the international market. Especially in the London market, Qihong is listed as a "hero" among teas. Whenever a new Qihong tea comes on the market, everyone rushes to buy it. They think "In the fragrance of Chinese tea, the fragrance of spring is found."

Qi black tea is most suitable for clear drinking, but it is also suitable for mixing with milk and sugar. Qihong is famous for its high fragrance. It has a unique fresh and lasting fragrance. It is called sugar fragrance or apple fragrance by tea masters at home and abroad. It also contains orchid fragrance. It is tall and long, unique and is called "Qihong" in the international market. The door is fragrant.” The British love Qihong the most, and people all over the country regard it as a blessing to taste Qihong. The royal aristocrats also used Qihong as a fashionable drink, used tea to celebrate the Queen's birthday, and praised tea as "the most fragrant of all."

Identification method

The color of Keemun black tea is brown-red. Fake tea usually contains artificial pigments, has a bitter and thin taste, and has uneven leaves.

There are many versions of China’s top ten famous teas, this is just one of them