What kinds of green tea are there?

Green tea [l ǐ tea]

Tea varieties

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Western Zhou Dynasty

Variety classification

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West lake longjing tea

Emei Xueya

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Shan yun Wu cha

Yingshan Yunwu Tea, a specialty of yingshan county, Hubei Province, is a symbolic product of chinese national geography. Yingshan Yunwu Tea is named after the word "paradise" in Tiantangzhai, the main peak of Dabie Mountain in Hubei Province. Because it is produced in alpine and semi-alpine mountain areas, its quality has obvious characteristics of high fragrance, mellow and brewing resistance, so it is named Yingshan Yunwu Tea. From June 5438 to February 2009, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for Yingshan Yunwu tea.

West lake longjing tea

West Lake Longjing is one of the top ten famous teas in China and belongs to green tea. It is produced in the mountainous area around Longjing Village, West Lake, Hangzhou, Zhejiang Province, hence its name, with a history of 1200 years. When Qing Qianlong visited the West Lake in Hangzhou, he praised the Longjing tea in the West Lake and named eighteen tea trees in front of Gong Hu Temple under Shifeng Mountain as "Imperial Tea". West Lake Longjing is divided into 1 ~ 8 grades according to the order of appearance and internal quality. Super West Lake Longjing tea is flat and smooth in shape, light green and smooth in color, fresh and high in aroma and sweet in taste.

Emei Xueya

Emei Xueya, one of the top ten famous teas in Sichuan, is rich in Chicheng Peak, Baiyan Peak, Yunu Mountain, Tianchi Peak, Jingyue Peak and Wannian Temple at an altitude of 800-1200m. Tea is flat, flat, smooth, straight and sharp, with rich aroma, light green and oily color, bright green soup color, mellow and elegant taste, and even light green leaves. China Tea Dictionary contains: Emei White Bud is also called Mianzhu Zhaopo Tea and Ya 'an Mengding.

Cui Ya tea

Meitan Cui Ya is a specialty of Zunyi City, Guizhou Province, and a symbolic product of chinese national geography. Meitan Cui Ya is flat and smooth, and looks like sunflower seeds. It is rare in appearance, green in color and fragrant. The rich millet fragrance is accompanied by fresh floral fragrance. It has a mellow and refreshing taste, a sweet aftertaste, a bright yellow-green soup and even green leaves. On May 20 17, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of geographical indication products in Meitan Cui Ya. 2019165438+1October 15, selected as agricultural products in China.

Lan Xin Quescher

Lan Xin Que Tongue (Meitan Cui Ya) is a flat and famous green tea. Its production technology originated from the 1930s and 1940s, when the National Government set up a central experimental tea farm in Meitan, and Zhejiang University moved to Meitan to run the school. Meitan was able to inherit and popularize the production technology of "West Lake Longjing", and then produced famous tea brands such as Meitan Longjing, Meijiang Tea and Meijiang Cuipian.

Characteristic entry? |? This entry is edited and maintained according to the feature entry guide.

Contribute to the defender? Shadow promises a fleeting time?

Overview of historical evolution, quality characteristics of production process, value and efficacy of main varieties, tea tasting guide, quality identification and storage methods, and reference materials of food nutrition data.

Green tea is native to China and widely distributed in Henan, Guizhou, Zhejiang and other countries in China, as well as Japan, Thailand, North Korea and South Korea. Green tea likes humid and warm environment, and is not resistant to sunlight, high temperature and humidity. Suitable for planting in fertile and loose slightly acidic soil. The propagation methods of green tea mainly include sowing propagation and cutting propagation, and cutting propagation is generally used. [ 1 1- 13]

In the explanation of the nature of Lei Gong's processed drugs, it is recorded: "Green tea is slightly cold and bitter." Green tea has astringent, diuretic and refreshing effects, and can be used to treat mental fatigue, lethargy, headache, dizziness, polydipsia, dysuria, alcoholism and other diseases. Green tea is the earliest tea in China with a long history of production. During the Tang Dynasty, steamed green tea was popular in China, introduced to Japan and adopted by many countries. In the Ming dynasty, fried green tea was invented to make green tea. Green tea has high aroma, long taste, excellent quality and unique shape, which has high artistic appreciation value. Green tea is the highest yield tea in China, and it is also the tea with the richest variety and the most famous teas, which has rich economic value. [ 1 1][ 14- 16]

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Tianshan green tea

Tianshan green tea has a long history and produces many high-grade scented tea blanks, which belong to green tea. It is produced in the Tianshan Mountains in the east of Fujian Province, spanning Ningde, Gutian and Pingnan counties. Its quality characteristics: the capillary length is uniform, the white hairs are visible, there are three greens (the appearance is green, the soup color is green, and the leaf bottom is light green), the aroma is long and noble, the aftertaste is sweet, the entrance is thick and fragrant, and it is resistant to brewing. Representative varieties: Tianshan Mao Feng, Tianshan Yin Hao and Qingshui Green Tea. The production technology of Tianshan green tea can be divided into traditional technology (spreading fresh leaves, cooling, deactivating enzymes, rolling and baking) and mechanical processing (cooling, deactivating enzymes, rolling and drying (rough fire and full fire)). Tea polyphenols in Tianshan green tea can kill cancer cells and inhibit their growth.

Rizhao green tea

Rizhao Green Tea is a specialty of Rizhao City, Shandong Province, and a landmark product of chinese national geography. Rizhao is one of the three coastal green tea cities recognized by world tea experts (the other two are Shizuoka, Japan and Baocheng, Korea). Rizhao green tea is known as "the upstart of China green tea" because of its bright yellow-green soup, rich chestnut flavor, mellow aftertaste, thick leaves, high aroma and resistance to brewing. Rizhao green tea is the northernmost tea in China. Because it is located in the north, the temperature difference between day and night is large, so this kind of tea grows slowly, but because of this, it has the characteristics that southern tea does not have. The evaluation of Rizhao green tea by Tea Research Institute of Chinese Academy of Agricultural Sciences shows that it is a high-grade China green tea with high aroma, strong taste, thick leaves and resistance to brewing. On March 23, 2006, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of geographical indications for "Rizhao Green Tea".

Baofeng green tea

Baofeng green tea, that is, the green tea produced by Baofeng Village Forest Farm in Jiu Feng Township, Hongshan District, Wuhan City, has varieties such as Feng Wan, Yinya, Longjing, Maojian and Zhenmei.

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green tea

Green tea is a shrub or small arbor plant of Camellia of Theaceae, with natural appearance and green color. It is made of new leaves or buds of tea tree through the processes of deactivation, shaping and drying, and retains the natural substances of fresh leaves. Tea leaves are sharp and thin, and the surface is smooth; White flowers, small and polygonal; Flowering period: 65438+ 10-February of the following year. Green tea is named after its dry tea is green, its brewed tea soup is green and its leaves are emerald green. Green tea is native to China and widely distributed in Henan, Guizhou, Zhejiang and other countries in China, as well as Japan, Thailand, North Korea and South Korea. Green tea likes humid and warm environment, and is not resistant to sunlight, high temperature and humidity. Suitable for planting in fertile and loose slightly acidic soil. The propagation methods of green tea mainly include sowing propagation and cutting propagation, and cutting propagation is generally used. In the explanation of the nature of Lei Gong's processed drugs, it is recorded: "Green tea is slightly cold and bitter." Green tea has astringent, diuretic and refreshing effects, and can be used to treat mental fatigue, lethargy, headache, dizziness, polydipsia, dysuria, alcoholism and other diseases. Green tea is the earliest tea in China with a long history of production. During the Tang Dynasty, steamed green tea was popular in China, introduced to Japan and adopted by many countries. In the Ming dynasty, fried green tea was invented to make green tea. Green tea has high aroma, long taste, excellent quality and unique shape, which has high artistic appreciation value. Green tea is the highest yield tea in China, and it is also the tea with the richest variety and the most famous teas, which has rich economic value.

Yellow tea

Yellow tea is a specialty of China. According to the size of fresh leaves and old buds, it can be divided into yellow bud tea, yellow small tea, yellow tea and ancient yellow tea in Tang Dynasty in Guizhou. Yellow bud tea mainly includes Junshan Yinzhen, Mengding Huangya, Huoshan Huangya and Yuanan Huangcha. Such as Weishan Maojian tea, Pingyang Tanghuang tea and Ya 'an yellow tea. It's all yellow tea. After the impoundment of the Three Gorges reservoir area, the Zigui mountain area has been shrouded in fog all the year round, forming a unique Zigui yellow tea, which also belongs to Huangxiaocha. While Jinzhai, Huoshan, Yingshan and Dayeqing in western Anhui are all Huang Da teas. The quality characteristic of yellow tea is "Huangyehuangtang". Yueyang, Hunan is the hometown of yellow tea in China. Yellow tea belongs to light fermented tea, and its processing technology is similar to that of green tea, except that a "yellow blocking" process is added before or after the drying process to promote partial oxidation of tea polyphenols, chlorophyll and other substances. Its processing method is similar to that of green tea, and the production process is as follows: fresh leaves are inactivated and kneaded-stuffy yellow and dried. The processes of fixation, rolling and drying of yellow tea are similar to those of green tea, and the most important process is stuffy yellow, which is the key to form the characteristics of yellow tea. The main method is to wrap the tea leaves after fixation and rolling with paper, or cover them with wet cloth after stacking for several minutes to several hours, so as to promote the non-enzymatic automatic oxidation of tea blanks into yellow under the action of hydrothermal treatment.

oolong

Oolong tea, which belongs to green tea and semi-fermented tea, has a wide variety and is unique to China. Oolong tea is a kind of tea with good quality after picking, withering, shaking, frying, rolling and baking. Oolong tea evolved from Gongchalong Formation and Fengbing in Song Dynasty and was created around 1725 (Yongzheng period of Qing Dynasty). After tasting, the teeth and cheeks remain fragrant, and the aftertaste is sweet and fresh. The pharmacological effects of oolong tea are outstanding in decomposing fat, losing weight, bodybuilding and so on. It is called "beauty tea" and "bodybuilding tea" in Japan. Oolong tea is a unique tea in China, mainly produced in northern Fujian, southern Fujian, Guangdong and Taiwan Province provinces. Sichuan, Hunan and other provinces also have a small amount of production. Oolong tea is mainly exported to Japan, Southeast Asia, Hong Kong and Macao except Guangdong and Fujian provinces, and the main producing area is Anxi County, Fujian Province.

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Milk green

Milk green is a kind of milk tea, which is brewed with green tea. It perfectly combines the freshness of green tea with milk fragrance, making cold drinks refreshing and hot drinks fragrant.

Passion fruit green tea

Ingredients: Passion Fruit 4 Accessories: Longjing Tea Appropriate Seasoning: Honey 10g

Mint green tea

Peppermint green tea is a traditional Chinese medicine, which can relieve fever, headache, sore throat and other symptoms caused by cold.

Plants/Chinese herbal medicines with heat-clearing and summer-heat relieving effects

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mung bean

Mung bean, the name of Chinese herbal medicine. This product is the seed of mung bean, a leguminous plant. After beginning of autumn, the seeds were harvested when they were mature, the whole plant was pulled out, dried in the sun, the seeds were knocked out and impurities were selected by the wind. Indications: clearing away heat and toxic materials, relieving summer heat and promoting diuresis. Medicine for treating summer heat, polydipsia, edema, diarrhea, erysipelas, carbuncle and fever. ① Sun Simiao: Treat cold and heat, moderate heat, stop diarrhea and relieve urine fullness. (2) Meng Wei: Researching and boiling juice can cure thirst, dispel wind, replenish qi and moisturize skin. 3 "Rihuazi Materia Medica": Yiqi, in addition to heat and toxic wind, thick stomach; Used as a pillow to improve eyesight and treat headache caused by head wind. 4 "Kaibao Materia Medica": the main erysipelas is annoying heat, rubella, hot air flushing dolphins, and raw research juice. Cook food, reduce swelling and reduce qi, and detoxify according to heat. ⑤ "Outline": Treating acne toxin and benefiting swelling. ⑥ "Materia Medica": clearing away heat and relieving summer heat, calming upset heat, moistening dryness and clearing heat, detoxifying and clearing heat. ⑦ Materia Medica: Treating phlegm and relieving asthma, J Meretrix meretrix. 8 "Ben Feng Jingyuan": eyesight. Detoxify aconite, arsenolite and various stones. Pet-name ruby "medical mirror": clearing away fire and resolving phlegm, treating carbuncle, swelling and acne.

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watermelon

Watermelon (watermelon )Matsum。 &; Nakai), an annual vine of Cucurbitaceae, is generally spherical or oval with dark green, light green or dark green stripes or markings; Most melon seeds are black, oval and pointed; Stems and branches are stout and fawn-colored; Leaves are like paper, triangular and oval, with wavy edges. The flowering and fruiting period is May-June. Watermelon was introduced into China from the Western Regions in the 9th century, hence its name. Watermelon originated in the arid desert of tropical Africa, mainly planted in tropical areas, and has been cultivated in southern Xinjiang and Central Asia for more than 1000 years. Watermelon likes warm and dry climate, which is not cold-resistant, drought-resistant, moisture-resistant and light-resistant, and needs a lot of fertilizer. Sandy soil with loose soil, deep soil layer and good drainage is the best. Propagation methods include grafting propagation and seed propagation, mainly through seed propagation, with the help of external force or artificial cultivation to grow new watermelon seedlings. According to Daily Materia Medica, watermelon is rich in vitamins, which can balance blood pressure and regulate heart function. Watermelon is known as the king of summer melons and fruits. "Eat watermelon in summer, no need to catch medicine." This folk proverb embodies the medicinal value of watermelon. According to historical records, watermelon was listed as the first fruit of the ancestral temple in the Ming and Qing Dynasties, and people called it "Gonggua". In the Qing Dynasty, there was a melon garden in Nanyuan. Empress Dowager Cixi and Emperor Jiajing loved watermelons, so the emperor specially opened a small melon garden for him. Wang Zhen said that watermelon was "delicious, sweet and refreshing" in Agricultural Books, which expressed the value of watermelon in cooling, quenching thirst and moistening lung.

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green tea

mung bean

Mung bean is the seed of leguminous plant mung bean, also known as green adzuki bean (named for its blue-green color), wild bean, cultivated bean and so on. It has been cultivated in China for more than 2000 years. Native to India and Myanmar. Now it is widely planted in East Asian countries, but also in Africa, Europe and the United States. China, Myanmar and other countries are the main exporters of mung beans. Seeds and stems are widely eaten. The role of mung bean in clearing heat is in the skin, and the role of detoxification is in the meat. Mung bean soup is a family's regular summer cool drink, suitable for all ages. Traditional mung bean products include mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean powder skin and so on.

Chinese cabbage

Chinese cabbage. Glabra Regel) is a biennial herb of Brassica in Cruciferae, with a height of 40-60 cm. There are usually many hairless basal leaves, which are large, obovate, oblong to broadly obovate. Petiole white, flat; The upper cauline leaves are oblong-ovate, oblong-lanceolate to oblong-lanceolate; The flowers are bright yellow and the petals are obovate; Silique is thick and short, with flat sides and upright; Seeds spherical, brown; It blooms in May and bears fruit in June. Chinese cabbage is classified as a subspecies of Chinese cabbage in Brassica species, which can be divided into four varieties: loose leaves, semi-heading, flowering heart and heading. Cabbage originated in North China, and was called "soybean sprouts" in ancient times. Its cultivation history is later than turnip. The fennel recorded in the Book of Songs refers to the vegetable turnip, which is a close relative of Chinese cabbage. It was not until the "fermented tripe" mentioned in the newly revised Materia Medica in the Tang Dynasty that loose-leaf cabbage appeared for the first time. It was only in the late Ming and early Qing dynasties that Chinese cabbage was widely planted. At the end of the Qing Dynasty, some different varieties appeared in the north and south, and about 800 local varieties with their own characteristics were formed throughout the country. Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion. Chinese cabbage has certain medicinal value, and its fresh leaves and roots can be used as medicine. Chinese medicine, called Brussels sprouts, has the effects of invigorating stomach, regulating middle energizer and diuresis, which are recorded in Yunnan Materia Medica and other herbal books. The homonym of Chinese cabbage is "hundred talents" and "hundred wealth", which means to place good wishes on it.

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lemon juice

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green tea

Benefits: Relieve fatigue

The development of history

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Judging from the recorded history, Mengding Mountain is the earliest place in the history of our country where artificial cultivation of tea is recorded. It can be proved from Tong Yue written by Wang Bao and Legend of Planting Tea Trees in Mengshan written by Wu Lizhen that Mengding Mountain in Sichuan is the origin of tea planting and tea manufacturing. Green tea originated in Bati (now in northern Sichuan and southwestern Shaanxi). According to "Huayang Guozhi Bazhi", when the Zhou Dynasty attacked, Ba people sent tea to the army. Huayang County Records is a faithful history. It can be concluded that the Ba people in northern Sichuan (seven buddha Gongcha) began to cultivate tea artificially in the garden no later than the Western Zhou Dynasty. [knowledge point]

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tea grounds

manufacturing process

The processing of green tea is simply divided into three steps: enzyme fixation, rolling and drying, among which the key is enzyme fixation. Fresh leaves are inactivated by enzyme activity, and the chemical components contained in them are basically unaffected by enzymes, and change through heat, thus forming the quality characteristics of green tea.

Heat the green bamboo strips to prepare for writing.

Immobilization plays a decisive role in the quality of green tea. Through high temperature, the characteristics of enzymes in fresh leaves are destroyed, the oxidation of polyphenols is stopped, and the leaves are prevented from turning red; At the same time, some water in the leaves is evaporated, which makes the leaves soft and creates conditions for kneading and shaping. With the evaporation of water, the low-boiling aromatic substances in fresh leaves evaporate and disappear, thus improving the aroma of tea.

Heat the green bamboo strips to prepare for writing.

Except for the special tea, the process is carried out in the green-fixing machine. The factors that affect the quality of enzyme fixation are enzyme fixation temperature, leaves left, enzyme fixation machine type, enzyme fixation time and enzyme fixation method. They are a whole, interrelated and restricted.

Fried green

Due to the different mechanical or artificial forces in the drying process, the finished tea forms different shapes such as long strip, round bead, flat fan, needle and spiral, so it is divided into long fried green, round fried green and flat fried green.

Long-fried but refined, it is called eyebrow tea. The finished products have different colors, such as Zhenmei, Gong, Yucha, Needle Mei, Xiumei, etc., each with different quality characteristics. Ruzhenmei: The rope is tight and straight or looks like a lady's girl. The color is blue and cream, the aroma is high and fresh, the taste is strong and refreshing, and the soup color and leaf bottom are slightly yellow and bright; Gong Xi: This is a kind of round tea in fried green tea, which is called Gong Xi after refining. The appearance particles are similar to pearl tea, with uniform round knot and no broken tea, and the color is green and uniform, the aroma is pure, the taste is still strong, the soup is yellow-green, and the leaves are tender and uniform; Rain tea: the long tea rain tea originally separated from pearl tea is mostly from eyebrow tea, with short and tight shape, even green color, pure aroma, rich taste, yellow-green soup color and delicate and even leaf bottom; Round fried green: Round and compact in appearance. Due to different producing areas and processing methods, it can be divided into flat fried green, Quangang Bai Hui and Yongxi Huo Qing.

Meridian research

Flat fried green: produced in Shengxian, Xinchang, Shangyu and other counties in Zhejiang. Historically, coarse tea was refined in Pingshui Town, Shaoxing, and the finished tea was round and firm as pearls, so it was called "Pingshuizhu Tea" or "Pingshui Tea", while coarse Chaze was called Pingchao Tea. Fried green: due to different origin and preparation methods, it is mainly divided into Longjing, Qiqiang and Dafang.

Baked green

It is dried in a drying cage. After reprocessing and refining, most of the roasted green tea is used as the tea blank of smoked tea, and its aroma is generally not as high as that of roasted green tea, and a few roasted green teas are of good quality. According to its shape, it can also be divided into strip tea, pointed tea, slice tea and needle tea. Bar baking is produced in the main tea-producing areas in China; Pointed tea and flake tea are mainly produced in Anhui, Zhejiang and other provinces and cities. Among them, the special green baking mainly includes Mabian Yunwu Tea, Huangshan Mao Feng, Taiping Monkey Kui, Tingxi Lan Xiang, Lu 'an Guapian, Jingting Lv Xue, Tianshan Green Tea, Ancient Bamboo Purple Bamboo Shoots, Jiangshan Green Peony, Emei Mao Feng, Jinshui Cuifeng, Zhou Xiabi Peak and Nannuo Bai Hao. Such as Huangshan Mao Feng: produced in Huangshan, Shexian County, Anhui Province. The appearance is tender, smooth and slightly curly, the buds are fat and even, and the edges are sharp. Shaped like a "sparrow tongue", it is golden and shiny, commonly known as ivory. The aroma is fresh and long, the soup color is clear, the taste is mellow and fresh, and the leaves at the bottom of the leaves are blooming, rich and bright.

Baked green

sunburn

It was dried by the sun. Mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other provinces, with less output. The quality of sun-cured green tea is the best in Yunnan, which is called "Dianqing". Others, such as Qing Chuan, Qian Qing, Guiqing and Eqing, have their own merits, but they are not as good as Yunnan.

Steamed green

Steam fixation is an ancient fixation method in China. During the Tang Dynasty, it spread to Japan until now. But in China, it changed to frying from the Ming Dynasty. Steaming green is to destroy the enzyme activity in fresh leaves by steam, forming the "three green" quality characteristics of dry tea with dark green color, light green tea soup and green tea bottom, but the aroma is stuffy green and the astringency is heavy, which is not as fresh and refreshing as frying green tea in pot. Due to the need of foreign trade, China has also produced a small amount of steamed green tea since the mid-1980s. The main varieties are Enshi Yulu, produced in Enshi, Hubei; China fried tea is produced in Zhejiang, Fujian and Anhui provinces.

Steamed green

Green tea is the earliest tea in history. Ancient humans collected wild tea buds and dried tea leaves, which can be regarded as the beginning of green tea processing in a broad sense, at least three thousand years ago. But the real green tea processing began with the invention of steamed green tea in the 8th century, and ended with the invention of fried green tea in12nd century. The processing technology of green tea is relatively mature, which has been used to this day and is constantly improving. [ 1]

rotate

Kneading is a process of shaping the shape of green tea. Using external force, the leaves are crushed and lightened, rolled into strips, reduced in size and convenient for brewing. At the same time, some tea juice overflows and adheres to the surface of leaves, which also plays an important role in improving the taste concentration of tea. The rolling process of making green tea can be divided into cold rolling and hot rolling. The so-called cold kneading is to spread the green leaves and roll them up; Hot rolling is to roll the leaves while they are still hot, and don't scatter them. The tender leaves should be cold-kneaded to keep the bright yellow-green soup color at the bottom of the tender green leaves, and the old leaves should be hot-kneaded to facilitate close knot and reduce fragments.

rotate

dry

The purpose of drying is to evaporate water, tidy up appearance and give full play to tea fragrance. There are three drying methods: sun drying, frying and drying. In the drying process of green tea, it is usually dried first and then fried. Because the water content of the twisted tea leaves is still very high, if fried directly, lumps will quickly form in the pot of the frying machine, and the tea juice will easily stick to the pot wall. Therefore, tea leaves should be dried first to reduce the water content to meet the requirements of pot frying. [2]

dry

quality characteristic

Green tea belongs to non-fermented tea, because of its characteristics, it retains more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves and about 50% of chlorophyll, and the loss of vitamins is less, thus forming the characteristics of green tea, such as clear soup color, green leaves color and strong taste convergence. It has special effects on anti-aging, cancer prevention, sterilization and anti-inflammation, which is beyond the reach of fermented tea.

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Yingshan Yunwu Tea; West Lake Longjing; Emei snow bud; Meitan Cui Ya; Orchid tongue; Hui tea; Dongting Biluochun; Zhongyue Xiancha; Flag leaf; Mabian Wuyun Tea; Rizhao green tea; Ancient bamboo purple tea; Noon fairy; Huangshan Mao Feng; Lu' an melon slices; Xinyang Maojian tea; Dog brain tribute tea; Cloud hair tip; Zeng Hou Yin Jian; Dawu green tea; Pingshuizhu tea; Humboldt tea; Shangrao white eyebrow; Camellia; Emei bamboo; Emei spring language; Liu Han's tea; Nan 'an Shiting Green; The sky is snowy, full of green; Mengding tea; Yong Xi Huo Qing; Cactus tea; Tianshan green tea; Yongchuan beautiful and elegant; Xiuning usnea; Enshi Yulu; Duyun Maojian; Liping's tongue; Pit hair tip; Guiping Xishan tea; Old bamboo is generous; Quangang Bai Hui; Snow, water and clouds are green; Eyebrow tea; Anji white tablets; Nanjing Yuhua Tea; Jingting green snow; Tianzun Gongya; Beach tea; Shuanglong silver needle; Taiping monkey chief; Yuanming tea; Bifeng in Zhou Xia; Qin Baduo is foggy; Hua Kai Ding Long; Lushan cloud; Anhua pine needle; Apply snow buds every day; Ziyang Maojian; Jiangshan green peony; Cuilan Yuexi; Gao Qiao Yinfeng; Yunfeng and Pan Hao; Hanshui tone lock; Bai Hao, Yunnan; Zunyi Mao Feng; Jiuhua Mao Feng; Wugaishan rice tea; The well is green; Shao Feng; Ancient tea; Tongcheng Xiaohua; Shucheng orchid; Yun Lan, Illinois; Small cloth rock tea; Huading Wu Yun

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