First, Meng Ding Gan Lu
"The water of the Yangtze River, the tea of Mengding Mountain" is a famous sentence praised by famous tea lovers throughout the ages. Mengding Gan Lu is the most dazzling pearl in Mengshan famous tea. Mengding Gan Lu has a long history. In the 20th year of Jiajing in the Ming Dynasty (A.D. 154 1), it has been recorded in the chronicle of Ya 'an, Sichuan that "the Qingfeng Mountain on Mengshan produces manna". According to the examination, Gan Lu of Mengding was successfully developed on the basis of summing up the experience of Jade Leaf Changchun written in the second year of Song Xuanhe (A.D. 1 12) and Silver Leaf in Spring written in the tenth year of Song Xuanhe (A.D. 1 120). It inherits the advantages of the above two tea frying methods and improves them. Until now, it has gradually formed the unique and exquisite frying technology of Mengding Gan Lu.
Picking in Mengding Gan Lu is delicate. When about 5% of tea buds germinate in the tea garden at the spring equinox every year, the garden is picked, and the standard is single bud or one bud and one leaf. The processing technology is divided into high-temperature enzyme fixation, three-stir-frying and three-kneading, deblocking and shaping, fine baking and other processes.
Fresh leaves are collected, spread flat and then fixed. The temperature of the water-removing pot is 140 ~ 160℃, and the leaf quantity is about 0.4 kg. After frying, the leaves are soft, dark green and symmetrical, and the tea fragrance is exposed, and the water content is reduced to about 60%. In order to make the tea preliminarily twisted into strips and create conditions for the process of "setting", the tea should be twisted and stir-fried for three times after the fixation. The process of "setting" is an important link to determine the appearance and quality characteristics. Its operation method is to put the three-kneading leaves into the pot, grasp the tea in the pot with both hands, hold the tea for 4-5 turns, and sprinkle it into the pot, and so on for several times. When the water content of tea drops to 15-20%, slightly raise the pot temperature and speed up the kneading with both hands until it is completely white. The shape of tea is tight, tender, green and moist; Strong aroma, fragrant and tender; The soup is clear and yellowish, clear and bright; Fresh and refreshing taste, rich and sweet; The buds at the bottom of the leaves are beautiful and neat.
Mengding Gan Lu is very popular with consumers. Because of its excellent shape and quality, it is often used as a gift tea for foreign affairs in China.
Second, Wen Jun green tea.
Wen Jun green tea originated in Qionglai County, Sichuan Province, the hometown of Zhuo Wenjun, a talented woman in the Western Han Dynasty, hence its name.
Zhuo Wenjun, the apple of the eye of Zhuo Wangsun, a rich man in the Han Dynasty (now Qionglai), was a famous talented woman in the Han Dynasty, who was proficient in poetry, music, chess, calligraphy and painting. Young and widowed at home. Sima Xiangru, a young and lonely scholar and poet of the Han Dynasty, came from Chengdu to visit Wang Ji, a classmate of Lin Qiong County Magistrate. When the king magistrate gave a banquet, he also invited Zhuo Wangsun to accompany him. Later, Zhuo Wangsun was arty, buttering up the county magistrate and inviting Sima Xiangru to be a guest at home. During this period, Wen Jun was as close as ever. They fell in love at first sight and eloped to Chengdu. Later, due to many worries, Zhuo Wangsun had to return to Lin Qiong with her new husband and daughter. However, they are still content with poverty and stand on their own feet. They opened a hotel in the market, "Wen Jun should be a servant" and "like a washing machine".
Today, in Qionglai County, historical sites such as "Wenjun Well" and "Qintai" still exist. Du Fu, a great poet in the Tang Dynasty, wrote a poem Qintai when he lived in Chengdu. There is a saying: "The restaurant is in the world, and the piano is dusk." There is a cloud in "Qintai" in Wen Jun Garden: "There is rhyme in the well; The ancient Qin Yue in front of the stage has no strings. " These poems describe the eternal love between Zhuo Wenjun and Sima Xiangru.
Qionglai Tea Factory, named Wen Jun, is a famous traditional tea in Qionglai, which not only has profound implications, but also has its own characteristics. It is extremely rare for contemporary famous teas in China to be named after ancient ladies.
Qionglai tea-producing area is located between Nanbaoshan and Huaying weir in Qionglai mountain range, with an altitude of 800 ~ 1700 meters. The climate is mild, the rainfall is abundant, the air is humid, and the clouds are lingering; The soil is deep and fertile, and it is a unique place to produce tea. The varieties of tea trees are local middle-leaf species and flower-autumn species, with thick buds and leaves, dark green and bright oil, short nodes and strong tenderness.
Wen Jun tea is made by picking one bud and one leaf or one bud and two leaves, and refining through seven processes, such as enzyme fixation, primary rolling, secondary rolling, secondary rolling, tertiary rolling, shaping and refining, and baking. The tea strips are tight, thin and curved, with green color, exposed white hair and mellow taste.
Third, Qingcheng Snow Bud
Qingcheng Xueya, produced in Qingcheng Mountain area, southwest of guanxian, Dujiangyan City, Sichuan Province 15km, is a famous green tea. Qingcheng tea was found in Lu Yu's Tea Classic, and a tea farm was set up in the Song Dynasty, forming a traditional craft. Qingcheng Xueya is a new tea created in 1950s. In recent years, the production technology of ancient famous tea has been explored. According to the characteristics of Qingcheng tea, the advantages of traditional tea making technology were absorbed, and the production technology was improved and developed.
Qingcheng Mountain is more than 2000 meters above sea level, which was called "the fifth mountain in the world" in ancient times. The peaks and peaks overlap, the clouds are hidden from time to time, the ancient trees are towering, and the winding paths are secluded, which is known as "Qingcheng is quiet in the world". There is a Mijiang River flowing through the foothills.
Picking a few days before and after Qingming Festival shall be based on one bud and one leaf. Bud leaves are required to be 3.5 cm long, fresh and even.
The technological characteristics of Qingcheng Snow Bud: a bud and a leaf are picked as raw materials for tea making a few days before and after Qingming every year. The total length of bud leaves is required to be 3.5 cm, fresh and uniform, without flowers, miscellaneous leaves, insect leaves, sandwiched leaves, deformed leaves and simple leaves.
The process of making tea is as follows:
1, fixing, frying with two hands, shaking, boring;
2. Knead by hand in the bamboo dustpan by kneading noodles and pushing, and pay attention to keeping the bud leaves intact;
3. Stir-fry for the second time, keep the pot temperature at 80- 100 degrees Celsius, and take it out when it is 70% to 80% dry;
4, forming the chafing dish rubber strip, and grinding;
5, baking: using high-quality charcoal as fuel, spreading a layer of papyrus on the bamboo cage, and baking the tea leaves on the papyrus until the water content reaches 6-7%;
6, selection, single pot selection, full fire packaging and warehousing.
Qingcheng snow bud is beautiful and slightly curved, with white hair exposed, fragrant and delicious, and the soup is green and clear, which is resistant to brewing.
Four. Bambusa emeiensis
Produced in Emei Mountain, Sichuan, the main producing areas are Qingyinge, Bailongjian, Wannian Temple and Heishui Temple at an altitude of 800- 1200m. Tea production in Emei Mountain began in the Tang Dynasty. Lu You once wrote a poem praising "The snow buds are near Emei, and the red sacs are not diminished." Emei tea and ancient bamboo and purple bamboo shoots complement each other. Bamboo leaf green is developed on the basis of summarizing the long-term cultivation and tea making of monks in Wannian Temple of Emei Mountain. /kloc-0 was named by Chen Yi in 1964, and mass production began thereafter. 1985 won the gold medal in the 24th Festival Quality Food Appraisal Meeting.
The fresh leaves used to make bamboo leaf green are very delicate and the processing technology is fine. Generally, it is mined 3-5 days before Tomb-Sweeping Day. The standard is that one bud and one leaf or one bud and two leaves develop first, and the fresh leaves are tender and uniform, with the same size.
Bamboo leaf green tea is flat and smooth in appearance, green and delicate, with tapered ends, resembling bamboo leaves; After brewing, the aroma is high and fresh, the soup color is clear, the taste is strong and mellow, and it lasts for a long time.
Verb (abbreviation for verb) Chuanhong Kung Fu.
Chuanhong Kung Fu is produced in Yibin, Sichuan and other places. It is Kung Fu black tea produced in 1950s. For more than 30 years, Chuanhong "Gonggong" brand and "Jieye" brand products have sold well in the international market, and they have become one of the rising stars in China's high-quality Kung Fu black tea with their excellent quality of compactness, fineness, roundness, straightness, fineness, moist color and high fragrance.
Sichuan Province is one of the cradles of tea trees in China, with a long history of tea production. The topography of Sichuan is high in the north and low in the south, and a basin is formed in the east. Qinling Mountain and Daba Mountain block the cold current from the north, and the southeast ocean monsoon can reach every corner of the basin directly. The annual rainfall is 1000- 1300mm, and the climate is mild. The annual average temperature is 17- 18℃, and the extreme minimum temperature is not lower than -4℃. The coldest month is 65438+ 10, and its average temperature is 2-4℃ higher than that in the middle and lower reaches of the Yangtze River at the same latitude. Tea gardens are generally high in terrain, which has little effect on summer drought and is very suitable for tea growth. Chuanhong Kung Fu is produced in the southeast of Sichuan, that is, the southern edge of the Yangtze River basin, including Yibin, Lv Jiang, Neijiang, Fuling, and some areas of Chongqing and Zigong. Tea trees germinate earlier here, 39-40 days earlier than those in western Sichuan tea area, and the picking period is 40-60 days long, and the annual picking period is more than 2 10 days. Autumn tea production accounts for 26-30% of the whole year.
Chuanhong produced in Yibin is exported early, and it can enter the international market in April every year, striving for early innovation. "Early White Sword", a treasure of Chuanhong, has won the praise of tea circles at home and abroad for its outstanding characteristics of early, tender, fast and good. 1979 The price of the first batch of Chuanhong Kung Fu was $7,320 per ton, which was higher than the price of similar Kung Fu tea in China and was well received.
Wanxian, Daxian, Nanchong and the south of northeast Sichuan tea-growing areas are close to the counties along the Yangtze River. The temperature is high, and the climate is similar to that of southeast Sichuan tea area, which is suitable for developing black tea production. In the mid-1950s, Kung Fu black tea was first produced in some state-owned tea farms in Yibin, Wanxian, Daxian and other counties 10, and gradually popularized, with an annual output of only over 3,000 tons. Later, the layout of the producing areas was gradually adjusted, mainly focusing on the production of Kung Fu black tea in Yibin, Wolian, Gaoxian and Gongxian. 1980, the total output of kungfu tea reached 40,000.
Chuanhong Kung Fu is plump, round and compact in appearance, with golden fineness, deep oil color, fragrant and fresh inside with withered sugar, mellow and refreshing in taste and bright in soup color. The leaves are thick, soft and red. Chuanhong has enjoyed a high reputation in the international market since it came out. Best-selling in the Soviet Union, France, Britain, Germany, Romania and other countries for many years, China Kung Fu black tea is a rising star.
Six, early white tips
Yibin Zaobaijian Kung Fu Black Tea, Sichuan Hongbao, is produced by Yibin Tea Factory in Sichuan Province. Zaobaijian tea tree is an excellent variety, distributed in Yibin, Gaoxian, Junlian, Gongxian and Yibin. The production area is located in the south of Sichuan, with a mild climate all year round, no heat in summer and no cold in winter. The annual average temperature is about 65438 08℃, and the extreme minimum temperature is not lower than 4℃. The annual precipitation is 1000 ~ 1300mm, and the annual average relative humidity is over 90%. The soil texture is mostly acidic yellow soil or brown soil with high humus content. The planted tea trees have the characteristics of germination in early spring.
Zaobaijian Kung Fu black tea, the finished product is tight and fine, with exposed milli-peaks, moist color, fresh and tender aroma, mellow and cool taste, and the soup is red, bright and even. This kind of tea is a tea variety that entered the international market earlier in China. It can enter the international market in April every year, and has won the praise of tea industry at home and abroad for its outstanding characteristics and excellent quality. 1985 Emei brand Zaobaijian Kung Fu black tea won the gold medal at the 24th World Quality Food Appraisal Meeting held in Lisbon. Products are exported to CIS, Eastern Europe and other countries.
Seven, I am Rui
Ai Rui, a kind of green tea, is produced in Emei Mountain, Sichuan Province. Mount Emei is located in the southwest of Sichuan, with magnificent scenery, majestic beauty and wonders of the sea of clouds. Known as "Emei is the best in the world" and "the best mountain in the world". It is also the origin of ancient and modern famous tea. According to the Records of Emei, "Emei Mountain is rich in medicinal materials, especially tea, which is different from the world. Today, there is a kind of tea produced at the top of Heishui Temple, which is bitter at the beginning and sweet at the end, and does not reduce Jiangnan tea. " In the early years of the Tang Dynasty, Emeishan tea was presented to the imperial court as a tribute. During the Southern Song Dynasty, its reputation was particularly famous. The poet Lu You once wrote a poem praising: "The snow buds are close to Emei, and the red sacs are not diminished."
Yili is mainly planted in Heishui Temple, Wannian Temple and Longmen Cave at an altitude of 800 ~ 1200m. The light here is moderate, the rainfall is abundant, the soil is deep and fertile, and the tea garden is surrounded by mountains and clouds. Tea trees grow luxuriantly, with plump buds and leaves, soft texture and rich contents.
Processing technology and tea quality: fresh and tender buds and leaves with one bud and one leaf are picked as raw materials before Tomb-Sweeping Day every year, and refined by hand. After high-temperature deactivation, initial kneading, second frying, second kneading, third frying, third kneading, fourth frying, drying and other processes, the fire temperature is strictly controlled, from high to low, the frying and kneading methods are varied, and finally spread, packaged and stored in moisture-proof containers. E-core tea, which is small and exquisite in appearance, is as beautiful as an eyebrow, like a piece of green calyx opening, with blossoming stamens spitting fragrance; The leaves are tender and the soup is clear; The taste is rich and fragrant, and it will be sweet after drinking.
Emei Mountain has been producing tea 1 100 years. Errui was formed on the basis of the production technology of Emei White Bud, a famous historical tea in 1950s. 1960 won the title of national famous tea. 1In May 1995, during the third "China Famous Tea Porcelain Culture Exhibition", Errui, produced by Sichuan Le Kang Tea Co., Ltd., won the China Traditional Famous Tea Award again. Since 1979, it has been exported to Japan, Singapore, the United States and other countries.