Tie Kuan Yin

Wuyi dahongpao

Frozen top oolong

Yunnan Pu 'er tea

West lake longjing tea

Huangshan Maofeng ［green tea produced near the famous Mount Huangshan

Junshan Silver Needle Tea　

Lu'an Guapian tea

Keemun Black Tea

First, Dongting Biluochun

"Biluochun" is produced in Dongting Mountain, Wuxian County, Suzhou City, Jiangsu Province, a famous scenic spot in ancient China, so it is also called "Biluochun in Dongting".

Biluochun's fame is inseparable from beautiful legends, but its unique growth environment and exquisite processing technology are the foundation of its spread and continuous development. Biluochun Tea Town is the East Mountain and West Mountain of Dongting Lake on the coast of Taihu Lake. The environment here is beautiful, with fruit trees and tea trees intercropping into gardens and flourishing growth. It is a scenic tourist attraction. Dongting Mountain, with mild climate, fertile soil, beautiful mountains and rivers, misty clouds and fresh air, is very suitable for tea tree growth.

Biluochun is generally divided into seven grades. Generally speaking, the bud leaves gradually increase with the grade 1-7, and the villi gradually decrease. Biluochun's tea is very delicate, so it must be picked carefully in time. From picking, picking to making, the three processes must be very precise. Only delicate bud leaves and exquisite craftsmanship can form the unique style of "Biluochun" in color, fragrance and taste.

Slowly sip the floral and fruity fragrance of "Biluochun", and the first action is light, fragrant and elegant; The second is green, fragrant and alcohol; Clear, fragrant and sweet movements make people feel relaxed and happy, as if they were in the orchard of Dongxishan tea garden in Dongting, and it is really rare to truly realize the artistic conception of "flying everywhere in the mountains, Biluochun is fragrant and drunk".

Second, Anxi Tieguanyin

Anxi Tieguanyin is produced in Xiping Yaoyang, Anxi County, Fujian Province. It is the best oolong tea in China and one of the top ten famous teas in China.

Anxi county is located on the southeast slope of Daiyun Mountain, and the terrain is inclined from northwest to southeast. The west is dominated by mountains, with the highest elevation of 1600 meters, commonly known as "Neianxi". The eastern part is dominated by hills, commonly known as "Waianxi". In the past, tea areas were concentrated in Inner Anxi, but later the tea areas continued to develop and expand. Currently all over the county.

When picking Tieguanyin tea, two or three leaves must be picked in time when the tea leaves are pressed into buds and the top is pressed into small noodles. The quality of tea leaves is the best in sunny afternoons. The production of raw tea needs to go through more than a dozen processes, such as sun drying, air drying, green making, green fixing, rolling, primary drying, wrapping, slow drying with slow fire and so on. It is the key to form the color, fragrance and taste of Tieguanyin tea. After screening, winnowing, sorting, drying, even stacking and other refining processes, crude tea becomes tea. High-quality Tieguanyin tea is of high quality and unique charm. Drinking Tieguanyin in Anxi is an aesthetic accomplishment and enjoyment.

Third, Wuyi Dahongpao

Wuyi Dahongpao is a wonderful flower in China famous tea, and it is known as "the best in tea". It is the king of the four Wuyi rock teas and a national treasure.

Wuyishan is located in the southeast of Wuyishan City, Fujian Province. Dahongpao grows on the high cliff in Jiulong, Wuyishan, where the sunshine is short, the light is reflected, the temperature difference between day and night is large, and the rock top is infiltrated by fine springs all the year round. This special natural environment has created the unique quality of Dahongpao.

Wuyishan's red robe is compact in appearance, green and brown in color, orange and bright after brewing, and its leaves are red and green, which has obvious aesthetic feeling of "green leaves and red edges". The most outstanding quality of Dahongpao is its rich aroma, high and lasting aroma, mellow taste, lingering fragrance on teeth and cheeks after drinking, and obvious "rock rhyme".

Fourth, the frozen top oolong

Frozen top oolong tea is famous for its excellent quality, color, aroma and taste, and has become the main representative of Taiwan tea. Anyone who has set foot on Taiwanese tea will be called a frozen top oolong. In recent years, some teahouses in Chinese mainland have also started to drink frozen top oolong tea.

Ding Dong is more than 700 meters above sea level, with an average annual temperature of 20°c, high mountains and dense forests, good soil, and flourishing tea trees. Since then, it has gradually developed into today's frozen roof tea garden.

The production process of frozen top oolong tea is divided into two major processes: primary processing and refining. In the original system, doing green was the main procedure. After mild fermentation, the collected tea leaves are exposed to the sun for 20 to 30 minutes to soften the tea leaves and evaporate water moderately. When withering, turn it over frequently, so that the tea can fully absorb oxygen and produce fermentation. When its fermentation produces a clear fragrance, it should be inactivated at high temperature. After enzyme fixation, it is shaped into a hemisphere, and then baked at high temperature to reduce the caffeine content in tea, thus making the finished tea.

Oolong tea with frozen top is hemispherical in shape, neatly tied in series, with shrimp-shaped curly tip, exposed white hair and dark green and oily color. After brewing, the tea leaves naturally rush to the top of the lid. The water color of the tea soup is golden, clear and Ming Che, and the aroma is rich, with osmanthus and caramel colors in it. The leaves are soft and slightly transparent, with light green leaves and serrated leaves, and the taste is mellow. The entrance of the tea soup is full of saliva and activity.

V Yunnan Pu 'er Tea

Yunnan Pu 'er tea is a famous tea in Yunnan, which is famous at all times and at home and abroad. It is made from the only Yunnan green tea in Xishuangbanna after reprocessing. Pu 'er tea has a very long history, and there was a trade in Pu 'er tea as early as the Tang Dynasty.

Pu 'er tea is made of fresh leaves of Yunnan big-leaf tea tree with excellent quality, and it is divided into three specifications: spring, summer and autumn. Spring tea is divided into three grades: "spring tip", "middle spring" and "late spring"; Summer tea is also called "Ershui"; Autumn tea is also called "Guhua". Among Pu 'er tea, Chunjian and Gu Hua have the best quality.

At present, the planting area of Pu 'er tea is very extensive, and it has been extended to most areas of Yunnan Province, as well as parts of Guizhou Province, Guangxi Province, Guangdong Province and Sichuan Province. Xishuangbanna Dai Autonomous Prefecture and Simao, which were originally under the jurisdiction of Pu 'er County, are the main producing areas of Pu 'er tea, and Menghai Tea Factory in Menghai County has the largest output.

Pu 'er tea is made from sun-dried green tea after fixation, rolling and drying, which is processed into Pu 'er tea by special water splashing, accumulation fermentation and drying. Pu 'er tea is the raw material for making all kinds of pressed tea. Including Tuo tea, cake tea, square tea, pressed tea and so on. The excellent quality of Pu 'er tea is not only manifested in its aroma, moisture and mellow taste, but also in its valuable medicinal efficacy. Therefore, overseas Chinese and compatriots in Hong Kong and Macao often regard Pu 'er tea as a wonderful health care product.

Six, West Lake Longjing

West Lake Longjing is the top famous tea in China. Produced in the mountainous area around West Lake in Hangzhou, Zhejiang Province. For many years, Hangzhou is famous not only for the beautiful West Lake, but also for Longjing tea. Tea has been produced in the mountains of the West Lake for thousands of years, and it was very famous in the Tang Dynasty. However, it took nearly a hundred years to form flat Longjing tea. According to legend, when Emperor Qianlong visited Hangzhou, he wrote a poem in Tianzhu, Longjing tea area, named "Tea Picking Song".

West Lake Longjing tea is ranked first with "lion (peak), dragon (well), cloud (border), tiger (running) and plum (home dock)", and West Lake Longjing tea ranks first. Longjing tea is straight and sharp, flat and handsome, smooth and even, and yellow in color. After brewing, the aroma is high and lasting, and the fragrance is fragrant; Tangse apricot is green, clear and bright, with light green leaves and upright buds, which are lifelike. Tea soup is refreshing, fragrant between teeth, and endless aftertaste.

Longjing tea area is distributed on Xiushan near West Lake. Here, the lakes and mountains are beautiful, the climate is mild, it is foggy all year round, the rainfall is abundant, the soil structure is loose and the soil is fertile. Tea trees have deep roots and luxuriant leaves, and are evergreen all the year round. From weeping willows to germination, tea buds keep sprouting until the forest is completely dyed. Tea buds collected before Qingming are called tea before Qingming. It takes 70,000 to 80,000 buds to fry a catty of tea before tomorrow, which is the best of Longjing tea. The appearance and quality of Longjing tea are closely related to its processing technology.

In the past, Longjing tea was fried with a seven-star wooden stove, and the palm fire was very particular. It was called "seven-point stove fire, three-point frying". At present, the rice cooker is widely used, which is not only clean and hygienic, but also easy to control the pot temperature and ensure the quality of tea. When frying, it is divided into two processes: "green pot" and "stew disaster" The techniques of frying are very complicated, generally including shaking, holding, throwing, standing, stretching, buckling, grasping, pressing, grinding and squeezing. When frying, according to the quality of fresh leaves and the molding degree of tea blank in the pot, it changes from time to time and is fried according to the situation.

Seven, Huangshan Mao Feng

Huangshan Mao Feng is another treasure in green tea. Produced in Huangshan Scenic Area and adjacent areas such as Tangkou, Chongchuan, Gangcun, Fangcun, Yangcun and Changtan. Huangshan Mao Feng has a long history. As early as 400 years ago, the tea produced in Huangshan was already famous.

The quality of Huangshan Mao Feng is divided into super-grade, first-grade, second-grade and third-grade, with super-grade as the representative, and Shexian baking green below third-grade.

Produced in Huangshan, Anhui Province, it is mainly distributed around Yungu Temple, Songgu Temple, Diaoqiao Temple, Ciguang Pavilion and Bansi in Taohua Peak. Here, the mountains are high, the forests are dense, the sunshine is short, there are many clouds, and the natural conditions are very superior. Tea trees are moistened by clouds, without the invasion of cold and heat, and they have accumulated a natural aroma.

Mao Feng in Huangshan Mountain is very thin. Mao Feng tea is thin, flat and slightly curved, like a sparrow tongue, fragrant as cymbidium, and mellow and sweet in taste. There are many famous teas in Huangshan Mountain. In addition to Mao Feng, there are Tunlu by Xiuning, Monkey Kui by Taiping and Lao Zhu Generosity by Shexian. All have their own characteristics, and all have moxibustion crowds.

Eight, Junshan Silver Needle

Junshan Yinzhen is one of the "Top Ten Famous teas" in China, which is produced on Junshan Island in Dongting Lake, Hunan Province. It belongs to yellow tea needle tea and is known as "gold inlaid with jade". In the old days, Junshan tea was named Huang Yu and Bai Maojian. Later, because its tea buds are straight and covered with white hair, it was named "Junshan Silver Needle".

Junshan Mountain, also known as Dongting Mountain, has fertile soil, mild annual average temperature, annual average precipitation 1340mm, relative humidity of about 80% from March to September, and a very humid climate. Every spring and summer, the lake evaporates, the clouds are filled, the island is full of bamboo and wood, and the ecological environment is very suitable for the growth of tea trees.

Junshan silver needle is exquisitely made, and it takes three or four days to go through eight processes, such as fixing, spreading, sub-packaging and full fire. High-quality Junshan Yinzhen tea pays special attention to the process of deactivation, yellowing and baking.

Junshan Silver Needle can be divided into three grades according to the degree of fatness of bud head: extra large, No.1 and No.2. Junshan Silver Needle is a treasure in yellow tea because of its high quality and unique style. Its appearance, thick and straight bud head, white as a feather, golden and shiny bud body, fragrant and tender inner quality, bright apricot soup color, thick and even leaf bottom, sweet and refreshing taste, and unchanged taste after long-term eating.

Nine, Luan melon slices

Lu 'an has a long history of producing tea. According to historical records, Lu 'an tea began in the Tang Dynasty and became famous in the Ming and Qing Dynasties. As early as the Tang Dynasty, the great poet Li Bai had the praise that "water is in the Yangtze River and tea is at the top of Yun Qi". In the Song Dynasty, it was famous as a "fine product" in tea. According to the quality, Lu 'an melon chips are divided into four grades: business cards and first, second and third grades. The finished product is very different from other green teas. The leaf edge is folded back, melon-shaped, naturally unfolded, bright green in color and uniform in size. Lu' an melon slices should be soaked in boiling water, and when making tea, the fog is transpiration and the aroma is overflowing; After brewing, the tea leaves are lotus-shaped, the soup color is clear and bright, the leaves are tender and bright, the smell is fragrant and Gao Shuang, and the taste is fresh and mellow. Lu' an melon chips are also very resistant to brewing, among which Erdao tea has the best fragrance and rich flavor. Produced in Dabie Mountain tea area in western Anhui, including Lu 'an, Jinzhai and Huoshan counties. Because of its melon shape and flake shape, it is named Lu' an melon slice. It was first produced in Yun Qi, Jinzhai County, and the quality of Guapian tea produced in Yun Qi is the best, so it is also called Yun Qi Guapian. The picking season of melon slices in Lu 'an is more than half a month later than that of other high-grade teas, and even later in high mountain areas, mostly between Grain Rain and Changchun. The unique technology of Lu 'an melon chips has long been popular with traditional hand-made methods. Production technology, quality and flavor have obvious regional characteristics. This unique processing technology has formed the unique style of Luan melon chips. The first process of Luan melon chips is picking. The standard is to pick two leaves from one bud, but three or four leaves from one bud are missing. The second process is picking, which separates fresh tea leaves from tea stems. When picking, you should pick the first, third and fourth leaves and tea buds on the broken tip one by one, and fry them as you pick them. The first leaf line is "Ju", the second leaf line is "Guapian", the third or fourth leaf line is "Mei Pian" and the bud line is "Yinzhen". The technical key of the third process is frying leaves. After the fried slices are taken out of the pan and dried, the amount of dried leaves is only 2-3 Liang each time. First reduce the fire, then reduce the fire until the leaves are hoary, the color is green and uniform, and the tea fragrance is fully exerted, then put them into containers and seal them. This kind of tea can not only relieve summer heat and thirst, but also has a strong digestive and therapeutic effect. In the Book of Tea in the Ming Dynasty, Long Wen said that Lu 'an tea was the most effective medicine, so it was regarded as a treasure.

Ten, Qimen black tea

Among the black teas popular all over the world, Qi Hong is unique and enduring for a hundred years. It has won lasting praise in the international market for its high fragrance and beautiful appearance, and is regarded as the leader of tea. Qi Hong, produced in Qimen County, Anhui Province. As a treasure in Kung Fu black tea, it won the gold medal in Panama World Expo in 19 15. Founded more than 100 years ago, it has maintained excellent quality and style, and enjoys a good reputation at home and abroad. Qihong has superior production conditions, such as good weather, geographical location, hardworking people, good planting and unique advantages. Therefore, most of the Qimen area is based on tea, which has been unbeaten for thousands of years. Qi Hong congou tea has always maintained a high reputation, and its fragrance has always been there.

Qi Hong is famous for its high fragrance, which has a unique fresh and lasting fragrance. Known by tea teachers at home and abroad as sugar fragrance or apple fragrance, it contains orchid fragrance, lofty and long, unique, and is called "Qimenxiang" in the international market. British people like Qi Hong best, and the whole country regards tasting Qi Hong as a kind of enjoyment. The royal nobles also used Qi Hong as a fashionable drink, celebrated the queen's birthday with tea and praised her as "above ten thousand people".