Representative teas are Wenshan Baozhong Tea, Anxi Tieguanyin Tea, Frozen Top Oolong Tea and Wuyi Dahongpao.
Frozen top oolong tea is a kind of oolong tea.
Frozen top oolong tea is produced in the frozen top mountain area of the branch of Fenghuang Mountain in Nantou County, Taiwan Province Province. Lugu Township, the main planting area, has an average elevation of 500-900 meters, an annual average temperature of 22℃, an annual precipitation of 2,200 mm, and a high air humidity, which is shrouded in clouds all the year round. The tea garden is brown high cohesive soil mixed with weathered fine soft stones, with good drainage and water storage conditions.
The origin of frozen roof and tea name: from the natural environment where the tea garden is located, even in winter, there is no cold current invasion, and the snow is frozen and frozen, so why is it called frozen roof? It is said that the frozen top mountain is foggy and rainy, and the mountain road is rugged and difficult to walk. Climbers must tighten their toes. Taiwan Province Province is commonly known as "frozen toes" to get up. This is the origin of Frozen Top Mountain, and tea is also named after this mountain.
Processing technology and tea quality: frozen top tea can be picked all year round, and the spring tea picking period is from late March to late May; Summer tea from late May to late August; Autumn tea from late August to late September; Winter in Chaze is from mid-June to late October. Picking undeveloped one-bud, two-leaf and three-leaf buds. The best pick-up time is from 10 to 2 pm every morning, and it will be sent to the factory for processing immediately after picking up the goods. Its production process is divided into two major processes: primary preparation and refining. In the original system, doing green was the main procedure. After mild fermentation, the collected tea seeds are exposed to the sun for 20 ~ 30 minutes, so that the tea seeds become soft and the water evaporates moderately, which is beneficial to protect the integrity of tea buds during rolling. When withering, it should be turned frequently, so that the tea cyanine can fully absorb oxygen to produce fermentation, and when the fermentation produces a clear fragrance, it should be immobilized at high temperature. Immediately after molding, the strip is shaped into a hemisphere, and then the coarse, fine and thin slices are completely separated by a winnowing machine and sent to a baking machine for high-temperature baking to reduce the caffeine content in tea. The finished frozen top oolong tea is hemispherical, dark green in color and has natural fragrance. When brewing, the tea leaves naturally rush to the top of the lid. The soup color is orange yellow, the taste is mellow and moist, and there is a rich osmanthus fragrance. The aftertaste is sweet and rich, and there is no residue left at the bottom of the cup after drinking. Its tea quality is the best in spring tea, with high aroma, strong taste and bright color; Autumn tea is second; The quality of summer tea is poor.