Biluochun is a traditional famous tea of Han nationality and one of the top ten famous teas in China. It belongs to green tea and has a history of 1000 years. Biluochun is also called "Biluochun in Dongting" because it is produced in Dongting Mountain and Dongting Mountain in Taihu Lake in Wuxian County, Suzhou City, Jiangsu Province. It was listed as a tribute in the Tang Dynasty, and the ancients also called Biluochun "Kung Fu Tea" and "New Blood Tea". "Biluochun" has a tight knot and curls like a snail, with a uniform layer of fine white hair on the side. High-grade "Biluochun" has delicate tea buds. 0.5 kg of dry tea needs 60,000-70,000 tea buds. After frying, the dried tea strips are tightly knotted, with exposed white hairs, silvery green color, attractive jadeite and curled into snails. It was produced in spring, hence the name "Biluochun". This tea is a famous tea in China. The white clouds in the cup are rolling and the fragrance is overflowing. According to records, "Biluochun Tea" was famous as early as the Sui and Tang Dynasties, with a history of more than 1000 years. Legend has it that Emperor Kangxi of the Qing Dynasty visited Suzhou in the south and named it "Biluochun".
Ninth among the top ten famous teas in China: Anxi Tieguanyin.
The production process of Tieguanyin is very complicated, and the produced tea strips are compact, moist in color and green in sand. Good Tieguanyin will condense into a layer of frost because caffeine evaporates with water during the production process; After brewing, it has natural orchid fragrance and pure taste. Drink with a small tea set, smell the fragrance first, then taste it, and suddenly feel full of fragrance and endless aftertaste.
Wuyi rock tea has a long history. According to historical records, it was used as a gift by the people in the Tang Dynasty. Song and Yuan Dynasties have been listed as "tributes". In the Yuan Dynasty, Wuyishan also had the "Cake Food Bureau" and the "Imperial Tea Garden". During the Kangxi period of the Qing Dynasty, it began to be exported to Western Europe, North America and Southeast Asia. At that time, Europeans used it as a general term for China tea.
The superior climate and earthy smell in Xinyang area are the ideal environment for green tea production. For thousands of years, the hand-made tea-making technology has made Xinyang Maojian unique. Cha Sheng Lu Yu listed Guangzhou Tea (Xinyang Maojian Tea) as the top grade in Tea Classic, and Su Dongpo, a great writer in the Song Dynasty, made the eternal conclusion that "Huainan Tea is the first in Xinyang".
Junshan Silver Needle is a treasure in China yellow tea. It is produced in Luoqing Island in the vast Dongting Lake in Yueyang. Since ancient times, there has been a description that "Dongting Di Zi is born in spring, and the grass is longer in two thousand years". It is a traditional famous tea with a history of more than 1000 years. Its finished tea buds are powerful, with the same length and size. The inside of the tea bud is golden yellow, and the outer layer is completely naked, and the package is firm. Tea buds are shaped like silver needles, hence the name. Princess Wencheng entered Tibet in the Tang Dynasty and got married, so she chose to bring Junshan tea. Hou Liang was once listed as tribute tea, and later generations attacked each other. A Dream of Red Mansions once said that Miaoyu's "Old Junmei Brewed with Plum Blossoms and Snow in the Coming Year" is a silver needle in Junshan.
Five of China's top ten famous teas: Luan melon slices.
The famous green tea is produced in Dabie Mountain tea area in western Anhui, among which the products from Lu 'an, Jinzhai and Huoshan counties are the best, hence the name Lu 'an Guapian. Lu' an melon slices are picked every spring, and the tea is melon-shaped, hence the name, green in color, high in aroma, sweet and fresh in taste and resistant to brewing. It originated from Yun Qi Mountain in Jinzhai County, and Yun Qi Mountain produces the best quality melon slice tea, so it is also called "Yun Qi melon slice". When making tea, the fog is transpiration and the aroma is overflowing, so it is also called "Qishan Yungua slice".
Lushan Cloud, called "Wen Lin Tea" in ancient times, has been called Cloud since the Ming Dynasty, with a history of at least 300 years. Lushan Mountain, known as "KuangLuxiu is the best in the world", borders the Yangtze River in the north and Poyang Lake in the east. It rises from the ground and the canyon is deep.
Huangshan Mao Feng is divided into special grade and first, second and third grades. The super Huangshan Mao Feng was harvested before and after the Qingming Festival, 1 bud, 1 leaf, and other grades were harvested 1 bud, 1, 2 leaves or 1 bud, 2 or 3 leaves. Choose high-grade tea with strong buds and much hair. After light wiping, it is inactivated at high temperature, fried and baked. Mao Feng, unique to Huangshan Mountain, looks like a sparrow tongue, with exposed white hair, ivory color and golden fish leaves. After brewing, the aroma is high and long, the soup color is clear, the taste is fresh, thick, mellow and sweet, and the leaves are light yellow and fat. Among them, "golden fish leaves" and "ivory color" are two obvious features that distinguish the Super Huangshan Mao Feng from other Mao Feng. For tasting drinks in Huangshan Mao Feng, the water temperature should be about 80℃ when brewing, and glass or white porcelain teacups can be used. After brewing for five or six times, the fragrance is still very good.
Top Ten Famous Tea in China: West Lake Longjing
West Lake Longjing Tea is named after Longjing Tea produced in the West Lake mountain area of Hangzhou. Traditionally known as West Lake Longjing, it is simplified as Longjing. Longjing is not only a place name, but also a spring name and a tea name.
Longjing tea collected in Qingming Festival, known as "Longjing before Ming Dynasty", is the best in Longjing tea, with little output and very precious. According to the germination status of tea buds and the size of collected leaves, Longjing cuisine can be divided into "lotus heart", "flag gun" and "thin tongue" in history.
Modern high-grade Longjing tea takes one bud and one leaf as the standard. Processing of fresh leaves: spread a pot of green, form a "returning to the lake" (screening two pieces of spread green), Ikki pot, screen dry tea, pile up and collect dust. The finished product is famous for its green color, rich aroma, sweet taste and beautiful appearance, and is known as "national tea". Shaped like a bowl nail, flat and straight, slightly yellow like brown rice, sweet and mellow in taste, elegant and lofty in aroma, green and clear in soup color, and tender and smooth as flowers at the bottom of leaves. Longjing tea is known as "green in color, sweet in taste and beautiful in appearance", so it has the metaphor of "three ingenuity and four strangeness are all good"