(Dahongpao on the cliff of Wuyishan) Only three 20-gram mother trees Dahongpao have been auctioned by the Wuyishan municipal government and bought by Nanhai Fishing Village, a famous restaurant in Guangzhou, for 156800 yuan. The big black tea you usually drink is not produced in those three mother trees, but it is also very expensive. Dahongpao is the best quality of Wuyi rock tea. Wuyi rock tea is produced in Wuyishan, Fujian. The processing technology of "Dahongpao" tea is fine. The quality characteristics of "Dahongpao" are: compact appearance, fresh green and brown color, bright orange-yellow soup color after brewing, red and green leaves, and typical leaves have the aesthetic feeling of green leaves and red edges. The most prominent feature of Dahongpao's quality is its rich fragrance with orchid fragrance, high and lasting fragrance and obvious "rock rhyme". Dahongpao is very resistant to foam, and it still smells after being soaked for seven or eight times. When drinking "Dahongpao" tea, we must follow the formula of "Kung Fu Tea" with small pots and small cups, so that we can truly taste the charm of Wuyi Dahongpao, which is a wonderful flower in China famous tea and 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". Frozen-top Oolong, one of the top ten famous teas in China, is famous for its excellent quality, color, fragrance and taste, and has become a major representative of Taiwanese 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.