How many types of tea are there? Pictures

Question 1: The most comprehensive map of tea types. How many types of tea are there in China

Question 2: Types of tea (with pictures) Tea categories 1. Green tea Green tea is tea that has not been fermented. , that is, after the fresh leaves are spread to dry, they are directly put into a hot pot at 100 to 200 degrees for frying to maintain their green characteristics.

The rare varieties include: Longjing tea, Biluochun tea, Huangshan Maofeng tea, Lushan Yunwu, Lu'an Guapian, Mengding tea, Taiping Houkui tea, Junshan Silver Needle tea, Guzhu purple bamboo shoot tea, Xinyang tea Maojian tea, Pingshui pearl tea, Xishan tea, Yandang Maofeng tea, Huading Yunwu tea, Yongxi Huoqing tea, Jingting green snow tea, Emei Erui tea, Duyun Maojian tea, Enshi Yulu tea, Wuyuan Mingmei tea , Yuhua tea, Mogan Huangya tea, Wushan Gaimi tea, Putuo Buddha tea.

2. Black tea

Black tea is exactly the opposite of green tea. It is a fully fermented tea (the degree of fermentation is greater than 80%). Black tea gets its name from the red color of its soup.

The rare varieties include: Qihong, Dianhong and Yinghong.

3. Dark tea

Dark tea was originally mainly sold to border areas, such as Pu'er tea from Yunnan. Pu'er tea is made by pouring water on prepared green tea and then fermenting it. Pu'er tea has the effects of lowering fat, losing weight and lowering blood pressure, and is very popular in Southeast Asia and Japan. But when it comes to weight loss, oolong tea has the most significant effect.

4. Oolong tea

Oolong tea, also known as green tea, is a semi-fermented tea between red and green tea. Oolong tea has the most complex and time-consuming process among the six major categories of tea, and the brewing method is also the most particular. Therefore, drinking oolong tea is also called drinking Gongfu tea.

Rare varieties include: Wuyi Rock Tea, Tieguanyin, Phoenix Dancong, and Taiwan Oolong Tea.

5. Yellow tea

The famous Junshan Silver Needle tea is yellow tea. The production method of yellow tea is a bit like green tea, but it needs to be simmered for three days;

6. White tea

White tea is basically made by sun-drying. The appearance, aroma and taste of white tea and yellow tea are very good.

The rare varieties include: Baihao Silver Needle Tea and White Peony Tea.

Combining the above common classification methods, Chinese tea can be divided into two parts: basic tea and reprocessed tea:

Basic tea:

Green tea——This is the most produced type of tea in my country, and its variety of colors ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful shape, and resistance to brewing. Its production process goes through the process of greening, rolling and drying. Due to different drying methods during processing, green tea can be divided into fried green tea, roasted green tea, steamed green tea and sun-cleaned green tea.

Green tea is the most produced type of tea in my country. Green tea is produced in 18 tea-producing provinces (regions) across the country. my country has the largest number of green tea varieties in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade volume in the world tea market. my country's traditional green tea - eyebrow tea and pearl tea, are popular among consumers at home and abroad for their high aroma, mellow taste, beautiful shape and resistance to brewing.

Black tea----The difference between black tea and green tea lies in the different processing methods. Black tea is processed without being greened and withered, causing the fresh leaves to lose part of their moisture. Then they are rolled (rolled into strips or cut into particles), and then fermented to oxidize the tea polyphenols and turn them into red compounds. Part of this compound is soluble in water, and part is insoluble in water, and accumulates in the leaves, forming red soup and red leaves. There are three main categories of black tea: Souchong black tea, Gongfu black tea and black broken tea.

Green tea (oolong tea) - is a semi-fermented tea, that is, it is properly fermented during production to make the leaves slightly red. It is a kind of tea between green tea and black tea. It has the freshness and richness of green tea and the sweetness and mellowness of black tea. Because the middle of the leaves is green and the edges of the leaves are red, it is called "green leaves with red edges".

White tea----is a specialty of our country. It is processed without frying or kneading. Only the tender tea leaves with hairy backs are dried in the sun or over a slow fire to keep the white hairs intact. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian, including "Silver Needle", "White Peony", "Gongmei" and "Shou Mei".

Yellow tea——During the tea making process, the tea is made yellow, resulting in yellow leaves and yellow soup. It is divided into "Huangya Tea" (including Junshan Yinya from Dongting Lake, Hunan, Mengding Huangya from Ya'an, Sichuan, Mingshan County, Huonei Ya from Huoshan, Anhui), "Huang Xiaocha" (including Beigangzai from Yueyang, Hunan, Weishan from Ningxiang, Hunan) There are three categories: Maojian, Pingyang Huangtang from Pingyang, Zhejiang, Luyuan from Yuanan, Hubei), and "Huang Dacha" (including Dayeqing, Huoshan Huangcha from Anhui).

Dark tea - the raw materials are coarse and old, and the accumulation and fermentation time during processing are long, making the leaves dark brown. It is an indispensable daily necessity for Tibetan, Mongolian, Tibetan and other fraternal ethnic groups.

There are "Hunan Dark Tea", "Hubei Laoqing Tea", "Guangxi Liubao Tea", Sichuan's "West Road Tea" and "South Road Tea", Yunnan's "Jin Tea", "Bian Tea", "Fang Tea" " and "round tea" and other varieties... >>

Question 3: Types of tea (pictures attached) Types of tea The tea produced in our country is divided into red, green, and green (oolong) , yellow, black and white six categories. 1. Green tea Green tea is tea that does not undergo fermentation. The fresh leaves are spread to dry and then directly fried in a hot pot at 100 to 200 degrees to maintain its green characteristics. 2. Black tea Black tea is exactly the opposite of green tea. It is a fully fermented tea (the degree of fermentation is greater than 80%). Black tea gets its name from the red color of its soup. 3. Dark tea Dark tea was originally mainly sold to border areas, such as Pu'er tea from Yunnan. Pu'er tea is made by pouring water on prepared green tea and then fermenting it. Pu'er tea has the effects of lowering fat, losing weight and lowering blood pressure, and is very popular in Southeast Asia and Japan. But when it comes to weight loss, oolong tea has the most significant effect. 4. Oolong tea Oolong tea, also known as green tea, is a semi-fermented tea between red and green tea. Oolong tea has the most complex and time-consuming process among the six major categories of tea, and the brewing method is also the most particular. Therefore, drinking oolong tea is also called drinking Gongfu tea. 5. Yellow tea. The famous Junshan Silver Needle tea belongs to yellow tea. The production method of yellow tea is a bit like green tea, but it needs to be simmered for three days. 6. White tea. White tea is basically made by sunlight. The appearance, aroma and taste of white tea and yellow tea are very good. Combining the above common classification methods, Chinese tea can be divided into two parts: basic tea and reprocessed tea: Basic tea: green tea - this is the most produced type of tea in my country, among which The most varieties of flowers and colors rank first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful shape, and resistance to brewing. Its production process goes through the process of greening, rolling and drying. Due to different drying methods during processing, green tea can be divided into fried green tea, roasted green tea, steamed green tea and sun-dried green tea. Green tea is the most produced type of tea in my country. Green tea is produced in 18 tea-producing provinces (regions) across the country. my country has the largest number of green tea varieties in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade volume in the world tea market. my country's traditional green tea - eyebrow tea and pearl tea, are popular among consumers at home and abroad for their high aroma, mellow taste, beautiful shape and resistance to brewing. Black tea----The difference between black tea and green tea lies in the different processing methods. Black tea is processed without being greened and withered, causing the fresh leaves to lose part of their moisture. Then they are rolled (rolled into strips or cut into particles), and then fermented to oxidize the tea polyphenols and turn them into red compounds. Part of this compound is soluble in water, and part is insoluble in water, and accumulates in the leaves, forming red soup and red leaves. There are three main categories of black tea: Souchong black tea, Gongfu black tea and black broken tea. Green tea (oolong tea) - is a semi-fermented tea, that is, it is properly fermented during production, causing the leaves to turn slightly red. It is a type of tea between green tea and black tea. It has the freshness and richness of green tea and the sweetness and mellowness of black tea. Because the middle of the leaves is green and the edges of the leaves are red, it is called "green leaves with red edges". White tea----is a specialty of our country. It is processed without frying or kneading. Only the tender tea leaves with hairy backs are dried in the sun or over a slow fire to keep the white hairs intact. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian, including "Silver Needle", "White Peony", "Gongmei" and "Shou Mei". Yellow tea - During the tea making process, the tea is piled yellow, resulting in yellow leaves and yellow soup. It is divided into "Huangya Tea" (including Junshan Yinya from Dongting Lake, Hunan, Mengding Huangya from Ya'an, Sichuan, Mingshan County, Huonei Ya from Huoshan, Anhui), "Huang Xiaocha" (including Beigangzai from Yueyang, Hunan, and Weishan from Ningxiang, Hunan). There are three categories: Maojian, Pingyang Huangtang from Pingyang, Zhejiang, Luyuan from Yuanan, Hubei), and "Huang Dacha" (including Dayeqing, Huoshan Huangcha from Anhui). Dark tea - the raw materials are coarse and old, and the accumulation and fermentation time during processing are long, making the leaves dark brown. It is an indispensable daily necessity for Tibetan, Mongolian, Tibetan and other fraternal ethnic groups. There are "Hunan Dark Tea", "Hubei Laoqing Tea", "Guangxi Liubao Tea", Sichuan's "West Road Tea" and "South Road Tea", Yunnan's "Jin Tea", "Bian Tea", "Fang Tea" " and "Round Tea" and other varieties. Reprocessed tea - Reprocessed tea made from various raw tea or refined tea is called reprocessed tea, including scented tea, pressed tea, liquid tea, instant tea and medicinal tea, etc. Medicinal tea - Mix medicines with tea leaves to make medicinal tea to exert and enhance the effect of the medicine, facilitate the dissolution of the medicine, increase the aroma, and harmonize the taste of the medicine. There are many types of this tea, such as "noon tea", "ginger tea powder", "longevity tea", "slimming tea", etc. Scented tea——This is a relatively rare variety of tea leaves. It is a product that uses floral aroma to increase the aroma of tea, and is very popular in our country. Generally, green tea is used as tea base, and a few also use red... >>

Question 4: What types of tea are there and what are the differences between them? Types of tea

The tea produced in my country is divided into six categories: red, green, green (oolong), yellow, black and white.

1. Green tea

Green tea is a tea that does not undergo fermentation. The fresh leaves are spread out to dry and then directly fried in a hot pot at 100 to 200 degrees to maintain their green color. Features.

2. Black tea

Black tea is exactly the opposite of green tea. It is a fully fermented tea (the degree of fermentation is greater than 80%). Black tea gets its name from the red color of its soup.

3. Dark tea

Dark tea was originally mainly sold to border areas, such as Pu'er tea from Yunnan. Pu'er tea is made by pouring water on prepared green tea and then fermenting it. Pu'er tea has the effects of lowering fat, losing weight and lowering blood pressure, and is very popular in Southeast Asia and Japan. But when it comes to weight loss, oolong tea has the most significant effect.

4. Oolong tea

Oolong tea, also known as green tea, is a semi-fermented tea between red and green tea. Oolong tea has the most complex and time-consuming process among the six major categories of tea, and the brewing method is also the most particular. Therefore, drinking oolong tea is also called drinking Gongfu tea.

5. Yellow tea

The famous Junshan Silver Needle tea is yellow tea. The production method of yellow tea is a bit like green tea, but it needs to be simmered for three days;

6. White tea

White tea is basically made by sun-drying. The appearance, aroma and taste of white tea and yellow tea are very good.

Combining the above common classification methods, Chinese tea can be divided into two parts: basic tea and reprocessed tea:

Basic tea:

Green tea——This is the most produced type of tea in my country, and its variety of colors ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful shape, and resistance to brewing. Its production process goes through the process of greening, rolling and drying. Due to different drying methods during processing, green tea can be divided into fried green tea, roasted green tea, steamed green tea and sun-dried green tea.

Green tea is the most produced type of tea in my country. Green tea is produced in 18 tea-producing provinces (regions) across the country. my country has the largest number of green tea varieties in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade volume in the world tea market. my country's traditional green tea - eyebrow tea and pearl tea, are popular among consumers at home and abroad for their high aroma, mellow taste, beautiful shape and resistance to brewing.

Black tea----The difference between black tea and green tea lies in the different processing methods. Black tea is processed without being greened and withered, causing the fresh leaves to lose part of their moisture. Then they are rolled (kneaded into strips or cut into particles), and then fermented to oxidize the tea polyphenols and turn them into red compounds. Part of this compound is soluble in water, and part is insoluble in water, and accumulates in the leaves, forming red soup and red leaves. There are three main categories of black tea: Souchong black tea, Gongfu black tea and black broken tea.

Green tea (oolong tea) - is a semi-fermented tea, that is, it is properly fermented during production to make the leaves slightly red. It is a kind of tea between green tea and black tea. It has the freshness and richness of green tea and the sweetness and mellowness of black tea. Because the middle of the leaves is green and the edges of the leaves are red, it is called "green leaves with red edges".

White tea----is a specialty of our country. It is processed without frying or kneading. Only the tender tea leaves with hairy backs are dried in the sun or over a slow fire to keep the white hairs intact. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian, including "Silver Needle", "White Peony", "Gongmei" and "Shou Mei".

Yellow tea——During the tea making process, it is piled yellow, resulting in yellow leaves and yellow soup. It is divided into "Huangya Tea" (including Junshan Yinya from Dongting Lake, Hunan, Mengding Huangya from Ya'an, Sichuan, Mingshan County, Huonei Ya from Huoshan, Anhui), "Huang Xiaocha" (including Beigangzai from Yueyang, Hunan, Weishan from Ningxiang, Hunan) There are three categories: Maojian, Pingyang Huangtang from Pingyang, Zhejiang, Luyuan from Yuanan, Hubei), and "Huang Dacha" (including Dayeqing, Huoshan Huangcha from Anhui).

Dark tea - the raw materials are coarse and old, and the accumulation and fermentation time during processing are long, making the leaves dark brown. It is an indispensable daily necessity for Tibetan, Mongolian, Tibetan and other fraternal ethnic groups. There are "Hunan Dark Tea", "Hubei Laoqing Tea", "Guangxi Liubao Tea", Sichuan's "West Road Tea" and "South Road Tea", Yunnan's "Jin Tea", "Bian Tea", "Fang Tea" " and "Round Tea" and other varieties.

Reprocessed tea

Reprocessed tea is called reprocessed tea, including scented tea, pressed tea, liquid tea, instant tea and medicinal tea. Tea etc.

Medicinal tea—Mixing drugs with tea leaves to make herbal tea to exert and enhance the effect of the drug, facilitate the dissolution of the drug, increase the aroma, and reconcile the taste of the drug. There are many types of this kind of tea, such as "noon tea", "ginger tea"...>>

Question 5: What are the types of tea? Tea is roughly divided into:

Green tea, black tea, yellow tea, white tea, black tea, oolong tea and scented tea

Question 6: How many types of tea tree diseases are there (please ask for pictures) Leaf lesions mostly occur between the radial veins of the leaves , appear as small chlorotic spots at first, and then expand into nearly round to amorphous spots, with brown to purple-brown edges and gray-brown to gray-white middle parts. Small spots of varying density are scattered on the surface of the spots, and the lesions can be connected with each other. Plaques and lesions are easy to rupture and fall off into perforations, or even only the main vein remains. ① Remove diseased debris. ②Select disease-resistant varieties. ③ Strengthen fertilizer and water management, apply more potassium fertilizer, and avoid nitrogen bias and excessive water temperature (>35℃).

④ In the early stage of the disease, it is advisable to spray protection before or after wind and rain. You can alternately spray 0.5% Bordeaux mixture, or 30% copper oxychloride + 75% chlorothalonil (1:1) 800 to 1000 times, or 80% Dashancoil. Wet powder 500 times liquid, or 40% flusilazole emulsifiable concentrate 8000 times liquid, or 50% methacrylate aqueous solution 1500 times liquid, or 50% Shi Baogong wettable powder 1000 times liquid, or 69% Anke manganese zinc + 75% Chlorothalonil wettable powder (1:1) 1500 times liquid, or 25% myclobutanil emulsifiable concentrate 8000 times liquid, 3 to 4 times, spray once every 7 to 15 days depending on the weather.

Question 7: What are the tea varieties in Anhui? Anhui is a major tea-producing province. The more famous teas include: 1. Huangshan Maofeng 2. Liu'an Guapian 3. Taiping Houkui 4. Keemun black tea 5. Tunxi green tea 6. Huoshan Huangya 7. Danyue Xicuilan 8. Jingxian County Top 9, Yongxi Huoqing 10, Tongcheng Xiaohua.

Question 8: What do the various teas in our country look like? It’s best to have pictures to support it. Haha! The quality of tea has a lot to do with its variety, picking time and frying method! To put it simply, tea leaves are tree leaves, and the overall shape is similar to that of a holly tree! Our country has the top ten famous teas from the sea! Brothers, if you like it, you can taste it one by one!

Question 9: How many varieties of tea are there? Which tea is the most expensive? 1. Types of tea:

1. Green tea

Green tea is non-fermented Tea (fermentation degree is 0), the color of the tea leaves of this type of tea is emerald green, and the tea soup brewed is green-yellow, so it is called "green tea". For example, Yuhua Tea, Longjing, Biluochun, Huangchumaofeng, Taiping Houkui, etc.

Color: green, emerald green or yellow-green, it will change color easily if left for a long time or in contact with hot air.

Ingredients: young buds and leaves, not suitable for long storage.

Aroma: Fresh mung bean aroma, light and slightly bitter.

Properties: Rich in chlorophyll and vitamin C. Tea is cooler in nature and contains more caffeine and theophylline, which is easier to stimulate nerves.

Tea dishes: can be soaked in soup or lightly stir-fried.

2. Black tea

Black tea is a fully fermented tea (fermentation degree is 100%). Black tea is usually in the form of fragments, but there are also many bar-shaped black teas. Because its color is deep red, and the tea soup brewed is vermilion, it is called "black tea", but in English it is called "Black Tea", which means black tea. Indeed, the black tea that foreigners drink is darker in color and has a reddish color. Dark red. For example, Keemun black tea, Dianhong, Yihong, etc.

Color: dark red.

Ingredients: There are large leaves, medium leaves, and small leaves, usually cut green, shredded, and striped.

Aroma: Maltose aroma, a kind of caramel aroma, with a rich and slightly astringent taste.

Nature: Mild. Does not contain chlorophyll or vitamin C. Due to less caffeine and theophylline, the excitatory nerve effect is lower.

Tea dishes: Suitable for stir-frying, stir-frying, deep-frying, and can be added to dishes.

3. Green tea

Green tea is a semi-fermented tea (fermentation degree: 10%~70%), commonly known as oolong tea. There are many varieties. This kind of tea is dark green or green-brown, and the tea soup is honey green or honey yellow. For example, Dongding Oolong tea, Northern Fujian Narcissus, Tieguanyin tea, Wuyi rock tea, etc.

Color: green, dark green

Ingredients: Two leaves and one bud, branches and leaves connected, mostly opposite leaves, buds and leaves are mature.

Aroma: Floral and fruity, from fresh floral, fruity to ripe fruity aroma. The taste is mellow and sweet, even slightly bitter. It is the most attractive tea.

Properties: Fried, stir-fried or ground into powder, or directly added to dishes. This kind of tea is widely used as tea.

4. White tea

White tea is partially fermented (fermentation degree: 10%). White tea is strip-shaped white tea leaves, and the brewed tea soup is ivory color; because white tea is made from the buds of the tea tree, the delicate buds and leaves are covered with tiny pekoe, hence the name white tea. For example, Silver Needle Pekoe, White Peony, Shoumei, etc.

Color: white with hints of green. The dry tea is covered with white hairs.

Materials: Made from strong buds or young buds of Fuding Dabai tea species, most of which are needle-shaped or elongated.

Aroma: The soup is light in color, fresh and refreshing in taste, sweet and fermented, and has a weak aroma.

Properties: cold and cool, has the effect of reducing fever and dispelling heat.

Tea dishes: can be added to soups or cold side dishes to show their elegance.

5. Yellow tea

Yellow tea is a partially fermented tea (fermentation degree is 10%). Yellow tea is a kind of tea that is not highly fermented. The manufacturing process is similar to that of green tea, but it is made yellow in the process. Therefore, it has the characteristics of yellow soup and yellow leaves. For example, Junshan Yinzhen, Mengding Huangya, Huoshan Huangya, etc.

Color: Yellow leaves and yellow soup

Ingredients: Made from hairy bud heads, buds or bud leaves. The tea making process is similar to that of green tea, but the tea is made yellow in the process.

Aroma: Pure aroma and sweet taste.

Properties: cool, because of its low yield, it is a precious tea.

Tea dishes: served with soup and vegetables to enhance the value of the dishes.

6. Dark tea

Dark tea is a post-fermented tea (the degree of fermentation will change with time). Most of these teas are sold to Russia or border areas of my country. Mainly; most of them are sold domestically, and a small part are sold overseas. Therefore, it is customary to call the pressed tea made from black tea as edge pin tea. For example, Pu'er tea, Hunan dark tea, Laoqing tea, Liubao loose tea, etc.

Color: Green-brown, soup color orange-yellow or brown. Although it is black tea, the tea soup brewed may not necessarily be black.

Raw materials: Rich in color and variety, made from thick old stem leaves or fresh leaves of large-leaf tea trees through post-fermentation.

Fragrance: It has an old fragrance and a mellow and sweet taste.

Nature: Mild. Post-fermentation. It can be stored for a long time and is resistant to soaking and cooking.

Tea dishes: It can be stewed and added to dishes, or made into tea snacks, which has a unique flavor.

7. Scented tea

Scented tea is made by roasting tea leaves with scented flowers (the degree of fermentation depends on the type of tea. Mainland China uses green tea scented tea, while Taiwan uses green tea scented tea. more and more). This kind of tea is rich in floral aroma and is named after the flower species, such as jasmine tea, peony hydrangea, osmanthus oolong tea, rose black tea, etc. Cangcha is also known as "Scented Flower Tea", "Fragrant Piece", etc. It has both the taste of tea and the fragrance of flowers. It is a kind of reprocessed tea.

Color: It depends on the type of tea, but there will always be a few petals... >>

Question 10: How many classifications of Chinese tea art are there? Classification of Chinese Tea Art

1. Black Tea

Main utensils: porcelain teapot, teacup (blue and white porcelain and white porcelain tea sets are preferred), tea tray or tea lotus, tea towel, teaspoon, serving Tea tray, hot water kettle and stove (either electric stove or alcohol stove is acceptable). After the tea sets are placed on the performance stage, the Keemun Gongfu Black Tea performance can be performed.

(1) The first appearance of "Baoguang"

Keemun Gongfu black tea has tight and beautiful strips, good sharp edges, and the color is not the red that people often say, but black and moist. The internationally accepted name of black tea is "Blacktea", which comes from the dark color of dry black tea. Guests are invited to appreciate the Qimen Gongfu black tea, whose color is called "Baoguang".

(2) The beginning of Qingquan

The spring water used for brewing in the hot water kettle is heated and slightly boiled. The bubbles floating in the pot look like "crab eyes" have appeared.

(3) Warming the pot

Pour the first boiling water into the porcelain pot and cup to heat the pot and cup.

(4) The "prince" enters the palace

Use a teaspoon to gently pour the tea lotus or black tea in the tea tray into the pot. Keemun Gongfu black tea is also known as "Prince's Tea".

(5) Hanging pot and high brewing

This is the key to brewing black tea. The water temperature for brewing black tea should be 100 degrees Celsius. The water that has just been boiled is already "cooked" and is just right for brewing. High brewing allows the tea leaves to be fully infiltrated under the agitation of water, which is conducive to the full development of color, aroma and taste.

(6) Serve guests by dividing cups

Use the circular tea pouring method to evenly divide the tea in the pot into each cup so that the color and taste of the tea in the cups are consistent .

(7) Enjoy the fragrance

When you get a cup of tea, you must first smell the fragrance. Keemun Gongfu black tea is recognized as one of the three most highly fragrant teas in the world. It has a strong and long fragrance, and is also known as "the hero of tea" and "the most fragrant tea". The aroma is sweet and contains a hint of orchid.

(8) Appreciating the color of the soup

The red color of black tea is reflected in the brewed tea soup. The soup color of Keemun Gongfu black tea is bright red, and there is an obvious "golden circle" on the rim of the cup. The brightness and color of the tea soup indicate the degree of fermentation of the black tea and the freshness of the tea soup. Look at the bottom of the leaves again, they are tender, soft and bright red.

(9) Taste fresh and refreshing

After smelling the aroma and observing the color, you can sip slowly. Keemun Gongfu black tea is mainly fresh and strong, which is different from the strong and addictive taste of broken red tea. The taste is mellow and the aftertaste is long.

(10) Enjoy the aftertaste again

After one brew, you can brew a second brew.

(11) Three tastes of tea

Black tea can usually be brewed three times. The taste of the three times is different. Drink it slowly and slowly appreciate the true taste of the tea. Only then can you get the best tea. It's really interesting.

(12) Accept the cup and thank the guests

Black tea has a mild temperament, poor astringency, and is easy to blend, so it is usually used to mix drinks. Keemun Gongfu black tea is also suitable for mixing and drinking. However, it is more difficult to appreciate the special "Qimen Fragrance" aroma of Keemun Gongfu Black Tea by drinking it clear, as well as its unique inner quality, meaningful aftertaste, and bright soup color. Thank you for coming. I hope all tea lovers can blend in and complement each other like this black tea.

2. Oolong tea

1. Prepare the tea sets for use: Prepare the tea sets to be used and place them in the correct order, mainly including: purple clay horizontal teapot, Jingdao

Cups, tea-tasting cups, aroma-smelling cups, etc.

2. Respectfully invite guests to sit down: ask guests to sit down one by one.

3. Burn incense to calm the air: burn some sandalwood to create a solemn and peaceful atmosphere

4. Boil sweet spring alive: Make tea with mountains and water as the top, and boil it with live fire until it first boils .

5. Peacock in full bloom: Introducing tea sets for brewing.

6. Ye Jia treats guests: Ye Jia is the name for tea. This is to invite guests to appreciate the tea leaves and introduce the appearance, color and aroma characteristics of the tea leaves to the guests.

7. Mengchen Mu Lin: Rinse the horizontal pot with boiling water to increase the temperature of the pot.

8. Mountain running water: that is, warm cup sanitary ware, use the water in the purple clay pot to scald the tea cup, the movements are gentle and undulating, and the water flow is kept constant.

9. Oolong enters the palace: Put the oolong tea into the purple clay pot.

10. Baizhang Waterfall: Use high, long and thin water to tumble the tea leaves to achieve the purpose of moisturizing and cleaning the tea leaves.

11. The spring breeze blows on your face: Use the lid to gently scrape off the foam on the mouth of the pot.

12. Jade liquid transfer pot: Pour the first brewed tea soup in the purple clay pot into a fair cup and increase the temperature.

13. Divide the nectar: ??Then divide the tea soup in the fair cup evenly into the fragrant cup.

14. Phoenix nods three times: Use the technique of three rises and three falls to fill the purple clay pot with water until it is full.

15. Rewash the beauty: Pour the pot body with boiling water, clean the surface of the pot, and achieve the purpose of warming the inside and outside at the same time.

16. Internal and external health care: Pour the tea soup in the fragrant cup on the surface of the purple clay pot. It can maintain the temperature of the pot surface while nourishing the pot.

17. Traveling: Place the purple clay pot on the edge of the tea boat to wipe off the moisture at the bottom of the pot, and move it to a tea towel to dry the bottom of the pot.

18. Be fair: Pour the brewed tea into a fair cup evenly.

19. Guan Gong’s inspection of the city: Quickly and evenly distribute the tea soup in the Gongdao cup into the fragrant cup until it is seven minutes full.

20. Han Xin’s ordering: evenly distribute the last tea soup into the aroma cups using the pouring gesture... >>