Types of tea:
green tea
Green tea is not fermented tea. Green tea is made from suitable tea shoots through typical technological processes such as deactivation, rolling and drying. Its dry tea color and brewed tea soup and tea leaves are mainly green, hence the name green tea.
The characteristics of green tea retain more natural substances of fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, about 50% of chlorophyll, and less vitamin loss, thus forming the characteristics of green tea with "clear soup color and strong taste convergence". Scientific research shows that the natural substances retained in green tea have certain anti-aging, anti-cancer, anti-cancer, sterilization and anti-inflammatory effects.
Green tea is not fermented tea. Green tea is made from suitable tea shoots through typical technological processes such as deactivation, rolling and drying. Its dry tea color and brewed tea soup and tea leaves are mainly green, hence the name green tea.
The characteristics of green tea retain more natural substances of fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, about 50% of chlorophyll, and less vitamin loss, thus forming the characteristics of green tea with "clear soup color and strong taste convergence". Scientific research shows that the natural substances retained in green tea have certain anti-aging, anti-cancer, anti-cancer, sterilization and anti-inflammatory effects.
Yin Hao, Er Quan
Er Quan Yin Hao, produced in the suburb of Wuxi, Jiangsu Province, is one of the famous green teas.
The so-called Er Quan refers to Wuxi Huishan Spring (also known as Yilan Spring), the second spring in the world, which is now located in Wuxi Xi Hui Park.
The quality characteristics of Er Quan Yinmili are: needle-like, silvery green, lasting fragrance, fresh and mellow taste, light green soup color and even leaf bottom.
Er Quan Yin Hao is made from the new shoots and leaves of Wuxi asexual tea plant (with one bud and one leaf as the main body, and the bud leaves are 3-3.5 cm long), which are spread indoors and withered, then processed, refined through the processes of deactivation, rolling, shaping and drying.
Jiuhua Mao Feng
Jiuhua Mao Feng, produced in Jiuhuashan District, Qingyang County, Anhui Province, is one of the famous green teas.
Mao Feng is produced in Huangshan and Jiuhuashan. In terms of quality, Jiuhua Mao Feng is the main famous tea in Anhui after Huangshan and Mao Feng. Among the Jiuhua Mao Feng, Huangshixi Mao Feng, which is a cave in the south of Wangfeng, and Minyuan Mao Feng, a summer garden in the north of Wangfeng, have the best quality.
The quality characteristics of Jiuhua Mao Feng are: the tea strips are even and compact, the color is light green and yellowish, the white hairs are exposed, the color soup is green and clear, the leaves are tender, the soup is foggy when it is opened, the taste is fresh and mellow, the aroma is Gao Shuang, the aftertaste is sweet, and the aroma still exists after brewing for five or six times.
The technological characteristics of Jiuhua Mao Feng are: the picking time is about half a month later than that of ordinary low mountain tea garden. Generally, in the first three or four days in Grain Rain, gardens are opened, and one bud and two leaves are specially picked for the first time. After picking, the leaves are graded according to the old and tender quality and picking order. The preparation method is divided into three processes: enzyme fixation, rolling and drying.
As Jiuhua Mountain is one of the four famous Buddhist mountains in China, visitors to Jiuhua Mountain often regard Jiuhua Mao Feng as "Buddha tea".
Tianmu Ding Qing
Tianmu Ding Qing, also known as Tianmu Wuyun Tea, is produced in Tianmu Mountain, Lin 'an County, Zhejiang Province, and is the top grade of green tea.
The quality characteristics of Tianmu Dingqing tea are: straight tea leaves, thick leaves, dew buds and dark green color. The taste is fresh, mellow and refreshing, and the aroma is rich and lasting. The color of the soup is crystal clear and the buds and leaves can be distinguished. Brewed for three times, the color, fragrance and taste still exist.
The picking technology of Tianmu Ding Qing is characterized by its late picking time. According to different picking time, standards and baking methods, they can be divided into five categories according to quality: Dinggu, Yuqian, Mei Jian, Bai Mei and Koharu. Ding Gu and Yu Qian belong to spring tea and are called "Ding Qing". Tea buds are the youngest, tender and slender, green and delicious. Mei Jian and Bai Mei are called "Mao Feng"; Koharu is a high-grade green tea. Requirements for picking fresh leaves: Choose a sunny day and dry the dew on the leaves before picking. Pick with your fingers, don't use nails, don't use fish leaves; The standard of fresh leaves is: one leaf covers one bud, one bud blooms one leaf; One bud and one leaf, one bud and two leaves. Spread the collected fresh leaves thinly on a clean bamboo plaque and place them in the shade for 5-6 hours, so that the contents of fresh leaves change slowly, which is beneficial to improve the quality of color, fragrance, taste and shape. Inactivate at high temperature in a pot or rice cooker, then shake the leaves and spread them in a bamboo board for cooling. After that, put the tea on the burlap and gently rub it. Then, put the tea leaves in the pot and fry them twice, then shake them in the bamboo board and let them cool. And then dried.
Taiping houkuicha
Taiping Monkey Kui is produced in Monkey Pit, Monkey Gang and Yan Village, Xinming Township, huangshan district, Huangshan City, Anhui Province. Because of the high quality of monkey tea, it is named Taiping Monkey Kui.
The quality characteristics of Taiping Monkey Kui: its finished tea is straight, slightly sharp at both ends, even, plump and firm, white all over, lush and inconspicuous, with light green color, and the main veins of leaves are pig liver color, which looks like olives; Brewing in a cup, the bud leaves slowly spread out and spread into flowers, and two leaves hold a bud, either hanging or sinking; The tea soup is green, with Gao Shuang aroma, attractive orchid aroma and mellow and refreshing taste. According to the traditional method, its quality is listed as top grade, followed by Kui Jian, followed by Gong Jian, Tian Jian, Judie, Ren Jian, Hejian, Yuan Jian and Bend Jian.
The artistic characteristics of Taiping Monkey Kui: generally in the valley%
Snow buds projected by sunlight
Japanese-made snow buds, referred to as Japanese-made tea, also known as "Lan Xue", belong to the famous category of green tea. Rizhu tea is produced in Rizhuling, Huiji Mountain, southeast of Shaoxing County, Zhejiang Province. Because its tea buds are thin and sharp and covered with white hairs, it is named Lan Xue.
The technological characteristics of daily throwing snow buds: Because of its late germination period, one bud and two leaves are usually picked after Grain Rain, and then baked and refined.
The quality characteristics of Japanese-made snow buds: the finished tea strips are tight and thin, the buds are covered with fine white hairs, with blue fragrance, sweetness, strong alcohol and milky white soup color. After five times of brewing, the fragrance still exists.
Lu' an guapian tea
Lu 'an Guapian, referred to as camellia oleifera abel. for short, is produced in Lu 'an, Anhui Province (tea is produced in Lu 'an, Jinzhai and Huoshan counties). It looks like melon seeds and is flaky, so it is named Lu 'an Guapian. The tea produced by Bat Cave in Shanhualing, Yun Qi, Jinzhai County has the best quality, and is called "Qishan Business Card". Lu 'an Guapian is a famous green tea.
The technology of Luan melon chips: the picking season is more than half a month later than other high-grade teas, and it is even later in mountainous areas, mostly after Qingming and before Grain Rain. The top of "open noodles" is suitable for one bud and three leaves, but one bud and three leaves can be slightly less. The second process is picking leaves, separating fresh leaves from tea stems, picking the third leaf, picking the second leaf, picking the first leaf, and finally separating the buds together with the tender stems at the upper part from the thick branches or the fourth leaves at the lower part, and carrying out fine classification at the same time. The technical key of the third process is frying leaves. The final baking process is to fry the leaves until they wilt and become soft, and then take them out of the pot to dry in time. Only air 2-3 leaves at a time until the color is green and even, white hairs are exposed, and when the tea fragrance is fully exerted, put it into a container and seal it.
The quality characteristics of Lu 'an melon slices are: the leaf edge of the finished product is folded back, showing the shape of melon seeds, and the soup is green and bright, with high aroma and sweet taste. Tea products are divided into four grades: business cards and first, second and third grades. Soaked in boiling water, it looks like a lotus, and the soup is clear and bright, especially the second tea has the best fragrance and rich flavor. It also has the effects of clearing away heart fire, improving eyesight, refreshing, relieving fatigue, inducing resuscitation and expelling wind.
West lake longjing tea
West Lake Longjing, referred to as Longjing for short, is produced in the mountainous area around Longjing Village, southwest of West Lake in Hangzhou, Zhejiang Province, and is named after the "Long Hongjing" holy water.
Processing technology of West Lake Longjing: fresh leaves are picked by stages four times a year in spring. The tea picked before Tomb-Sweeping Day is called "Tomb-Sweeping Day Qiancha", and its tender buds are shaped like lotus feathers, so it is called "Lotus Feathers". Each system of 1 kg needs about 70,000 fresh leaves, so it is extremely precious. The tea picked before Grain Rain is called "tea before rain", also called spring catechu. At that time, there was a leaf on the handle of * * *, which was shaped like a flag, and the tea bud was slightly longer and shaped like a gun, so it was also called "flag gun". Sanchun tea is picked in long summer. At this time, the tea bud developed greatly, with two leaves, which looked like a sparrow tongue, so it was called "sparrow tongue". Sichun tea is picked one month after Sanchun tea, and the leaves have been sliced with tea stems, so it is called "stem slices". Its quality is not as good as the first three.
The technological characteristics of West Lake Longjing tea: the frying of senior Longjing tea is divided into two processes: "noodle pot" and "glow pot", and the technology is very exquisite. Traditional manufacturing techniques include shaking, holding, squeezing, throwing, standing, stretching, buckling, grasping, pressing and grinding. Its techniques are varied in the operation process, and the finished tea is straight, uniform in size and length, just like the petals of orchids, with unique color.
Quality characteristics of West Lake Longjing: West Lake Longjing has four unique features: one unique color (green color), two unique fragrance (rich aroma), three unique fragrance (sweet and refreshing) and four unique shapes (like a sparrow tongue).
West Lake Longjing contains more amino acids, catechins and vitamin C than other teas. It is nutritious, and has the effects of promoting fluid production to quench thirst, refreshing mind, promoting digestion, eliminating boredom, diminishing inflammation and detoxicating.