According to the production method and quality of tea, it can be divided into five categories: black tea, green tea, oolong tea, scented tea and pressed tea (tea brick).
Black tea: completely fermented tea with meticulous finished products, which is characterized by: red soup and red leaves; After brewing, the soup is bright red, crystal clear and pure in fragrance. The main varieties are: Qi Hong (Qimen, Anhui), Dianhong (Fengqing, Yunnan), Hong Min (Fuan, Fujian), Hongyi (Yichang, Hubei), Ninghong (Xiushui, Jiangxi), Hong Hu (Anhua, Hunan) and Yue Hong (Shaoxing, Zhejiang), among which Qi Hong, Dianjiang and Hongyi have the best quality.
Green tea: it is unfermented tea, and it adopts high-temperature enzyme fixation to keep its original green color. The main varieties are: Longjing (Zhejiang. Hangzhou), Dafang, Biluochun, etc.
Oolong tea: also known as green tea, belongs to semi-fermented tea. The finished tea is light, loose and purple-brown, which has both the freshness of green tea and the sweetness of black tea. The main varieties are Wuyi Rock Tea, Anxi Tieguanyin and Taiwan Province Oolong Tea.
Scented tea: It is made by putting fragrant flowers in bad tea. High-grade scented tea has rich fragrance, rich taste and clear soup color. The main varieties are: jasmine tea, osmanthus tea, rose tea, citron tea and so on. The main producing areas of scented tea are: Fuzhou, Suzhou, Nanchang and Hangzhou.
Pressed tea (tea brick): Tea made from black tea, sun-cured green tea and auxiliary tea of black tea by steaming, shaping and pressing. In addition to the above five categories, there are white tea, black tea, yellow tea and teabags.
Divide by color
According to color (or production process), it can be divided into green tea, yellow tea, white tea, green tea, black tea and black tea.
Green tea is non-fermented tea (fermentation degree is zero), yellow tea is slightly fermented tea (fermentation degree is 10-20%), white tea is slightly fermented tea (fermentation degree is 20-30%), green tea is semi-fermented tea (fermentation degree is 30-60%) and black tea is fully fermented tea (fermentation degree is 80-90).
By season
According to the season, it is divided into spring tea, summer tea, autumn tea and winter tea.
Spring tea refers to the tea picked from late March to mid-May of that year. The moderate temperature and abundant rainfall in spring, coupled with the long-term recuperation of tea trees in winter for half a year, make the tea buds in spring full, green in color, soft in leaves and rich in vitamins, especially amino acids. It not only makes the taste of spring tea fresh and healthy, but also has health care function.
Summer tea refers to tea picked from early May to early July. The hot weather in summer makes the buds and leaves of tea trees grow rapidly, which makes the content of water extracts that can dissolve tea soup increase relatively, especially amino acids, which makes the taste and aroma of tea soup more intense than that of spring tea. Because the content of bitter anthocyanins, caffeine and tea polyphenols is more than that of spring tea, purple buds and leaves not only increase in color, but also taste bitter.
Autumn tea is tea picked after mid-August. The climatic conditions in autumn are between spring and summer. After tea trees grow in spring and summer, the contents of new shoots and buds are relatively different in size, the leaves are crisp at the bottom, the leaves are yellow in color, and the taste and aroma are relatively peaceful.
10 Harvest winter tea in late June. After the autumn tea harvest, the climate gradually turned cold and winter came. Because the new buds of winter wheat tea grow slowly and the contents gradually increase, the taste is mellow and strong.
According to the growing environment
According to its growing environment, it can be divided into flat tea and alpine tea.
Flat tea buds have small leaves, hard and thin leaves, flat leaves and yellow-green leaves that are not smooth. The processed tea strips are thinner, lighter in bone, less in aroma and worse in taste.
Alpine tea is said to be higher than good tea because the environment is suitable for the habits of tea trees that like temperature, humidity and shade. With the different altitudes, it has caused unique alpine environmental characteristics. From temperature, rainfall, humidity, soil to trees growing on mountains, these environments provide unique conditions for the growth of tea trees and tea buds. Therefore, compared with Pingdi tea, Alpine Camellia has plump bud leaves, green color and more fluff. The processed European leaves are tightly knotted, fat, with white hair exposed, strong and resistant to brewing.
Generally speaking, the general classification method is to divide China tea into basic tea and reprocessed tea. Basic tea is divided into six categories, namely green tea, yellow tea, black tea, white tea, green tea and black tea. Products processed from these basic teas are collectively called reprocessed teas, which mainly include scented tea, pressed tea, extracted tea, fruity tea, medicinal health tea and tea beverage.
Yixihu Longjing
"The fountain of the West Lake, with the tiger running as the most important, is the tea of two mountains, and Longjing is better." (Ming Gao Lian's Four Seasons Appreciation) "Longjing Tea, Tiger Flowing Water" is a double wonder of Hangzhou West Lake, which is a famous tourist attraction at home and abroad. Su Dongpo, a poet in the Song Dynasty, once wrote a poem: "I want to compare the West Lake to the West Lake" and "I have never been as good as a beauty". The former sentence is about the beauty of the West Lake, and the latter sentence is about the beauty of tea. West Lake Longjing tea is produced in the mountains of West Lake in Hangzhou and has a long history.
Emperor Kangxi of the Qing Dynasty set up an official in Hangzhou and listed Longjing tea as "tribute tea". Another legend is that when Emperor Qianlong went down to the south of the Yangtze River, he went to Gong Hu Temple at the foot of Shifeng Mountain in Longjing to drink Longjing tea. After drinking it, he was full of praise and excited. He named the tea tree in front of the temple 18 as "Imperial Tea", which is still full of vitality for tourists to watch.
West Lake Longjing tea is concentrated in Shifeng Mountain, meijiawu, Wengjiashan, Yun Qi, Tiger Run, Lingyin and other places, where forests are dense, bamboo forests are densely covered, tea gardens are shrouded in mist and shade. The ecological conditions here are unique, the climate is mild, the rainfall is abundant, the annual average temperature is 16℃, and the annual precipitation is about 1500mm, especially in the spring tea season, with continuous drizzle and frequent streams. The soil is deep, mostly sandy loam. Tea varieties in Longjing tea area have tender and tiny leaves and are rich in amino acids and vitamins. Superior natural conditions and excellent varieties provide good innate conditions for the formation of good quality of Longjing tea.
The picking and processing technology of Longjing tea is quite exquisite. Picking has three characteristics: first, early, second, tender and third, diligent. It's always expensive to pick Longjing tea early. Tea farmers often say, "Picking three days early is a treasure, and picking three days late is a natural grass." High-grade Longjing tea has always stressed the need to pick it early. Usually, Longjing tea picked before Qingming Festival has the best quality, which is called Qianming tea, while the quality picked before Grain Rain is still good, which is called Yuqian tea. In addition, the picking of Longjing tea emphasizes delicacy and completeness. There is only one bud called "Lotus Heart"; Pick a bud and a leaf, the leaf looks like a flag and the bud looks like a gun, which is called "flag gun"; Pick a bud and two leaves that spread first, and the leaves are shaped like finches, which is called "finches". Usually, it takes 70,000-80,000 delicate bud leaves to make 1kg super Longjing tea. The picking standard is a complete bud and a leaf, and the total length of the bud and leaf is about 1.5cm. For a long time, the timely batch picking system has been passed down from generation to generation, and it is used to picking big leaf species according to standards. Spring tea is usually picked every day or every other day in the early stage, and must be picked every few days in the middle and late stage.
The collected fresh leaves need to be thinned indoors, and the thickness is about 3 cm, and the middle and lower raw materials can be slightly thicker. After spreading for 8- 10 hour, the leaves lost water, the weight decreased by 15-20%, and the water content of fresh leaves reached about 70%. The purpose is to emit grass fragrance, enhance tea fragrance, reduce bitterness, increase amino acid content and improve freshness. It can also make the fried Longjing tea look bright and clean, with green color and no caking, and improve the quality of tea.
Open fresh leaves need to be screened, divided into three grades: large, medium and small, and fried separately. Therefore, different grades of raw materials can be fried with different pot temperatures and different gestures to be just right.
High-grade Longjing tea is hand-fried with smooth special iron pot, and there is not much change. Cooking gestures include shaking, holding, shaking, grasping, pushing, buckling, pressing and grinding. , known as the "top ten technologies." The frying is based on the size and tenderness of fresh leaves and the molding degree of tea blank in the pot, which is very clever. Only those who have mastered skilled skills can fry Longjing tea with good fragrance, taste and shape. And because it is operated by hand in the hot pot, the labor intensity is very high. No wonder when emperor Qianlong watched the fried Longjing tea in Hangzhou, he also lamented the great labor and the fine skills.
The frying of Longjing tea is divided into three processes: green pot, moisture regain and pot return.
Green pot: that is, the process of setting water and preliminary modeling. When the pot temperature reaches about 120℃, apply a little grease to make the pot surface smoother, put in about 100g of spreading leaves, and start to make a grasping gesture. After a certain amount of water is injected, the initial modeling is gradually carried out by hands such as patting, pressing, shaking and throwing, and the pressure is from light to heavy to achieve a reasonable effect.
Spreading and moistening after taking out of the pot: after spreading and cooling, sieving, and steaming the tea at the bottom of the sieve separately, and the spreading and moistening time is generally 40-60 minutes.
Guo Hui: The aim is to further reshape and fry dry. Usually four pots of green leaves are combined into one pot, and the amount of leaves is about 250 grams. The pot temperature is 60-70℃, and it needs to be fried for 20-25 minutes. The pot temperature is controlled in three processes: low, high and low. Gesture pressure gradually increases, mainly grasping, buckling, grinding, pressing and pushing. The starting point is that the hand never leaves the tea and the tea never leaves the pot. Stir-fry until the fluff falls off, smooth and smooth, and the tea fragrance is exposed and broken. When the water content reaches 5-6%, it can be taken out of the pot, spread cold, winnow off the yellow tablets and sieve off the tea powder.
Stir-fried Longjing tea is easy to deteriorate due to moisture, so it must be wrapped in paper in time, with a package of 0.5 kg, and put in a jar with massive lime (lime that has not absorbed moisture and weathered) at the bottom for sealed collection. After proper storage, after about 15-30 days, the aroma of Longjing tea is more fragrant, and the taste is fresher, mellow and refreshing. Dry Longjing tea can still maintain the quality of green color, rich aroma and mellow taste after being stored for one year.
Longjing tea in the West Lake mountainous area is divided into four categories: lion, dragon, cloud and tiger due to different ecological conditions and frying techniques. Lion brand is produced in Shifeng area of Longjing village, Dragon brand is produced in Longjing and Wengjiashan areas, Cloud brand is produced in Yunqi and meijiawu areas, and Tiger brand is produced in Hurun and Siyanjing areas. Later, according to the development of production and the actual differences of varieties and styles, it was adjusted and divided into three categories: Shifeng Longjing, Meiwu Longjing and West Lake Longjing. "Shifeng Longjing" has a strong and lasting aroma, fresh taste and yellowish color, and is known as "brown rice color". "Meiwu Longjing" is beautiful in appearance, smooth and green in color. "West Lake Longjing" leaves are plump and tender, but its fragrance is not as good as that produced by Shifeng and Meiwu. Among the three categories, "Shifeng Longjing" has the best quality.
High-grade Longjing tea is green in color, flat and smooth in appearance, shaped like a "bowl nail", bright in color, fragrant as blue, sweet and fresh in taste, and has the reputation of "green in color, mellow in taste and beautiful in shape".
When tasting advanced Longjing tea, brew it with glass teacups and boiling water at about 85℃. After brewing, the bud leaves are scattered in the vertical cup with one flag and one shot. Bud Ye Ting stands upright, undulating and lifelike, just like the blooming of orchids and bamboos. Enjoy drinking, leaving fragrance on your teeth and cheeks, which makes people feel deeply. Longjing tea is characterized by rich fragrance, mellow taste and not strong. Taste it slowly, you won't realize its fragrance characteristics without hard work. Lu Ji, a tea man in the Qing Dynasty, once praised: "Longjing tea is really sweet but not fragrant, and it tastes like tasteless. After drinking, I feel that my teeth and cheeks are harmonious, tasteless and even tasteless. Benefiting people is not shallow, so it can cure diseases, which is as expensive as a treasure. "
Erhuangshan Mao Feng
"The world famous mountains, will produce Cao Ling, Jiangnan floor heating, so just appropriate tea. ..... such as pineapple, Wu Huqiu, Qiantang Longjing, fragrant, can fly by, caring for each other. Go to Guo Ci Fu and call it Huangshan Mountain ... "(Xu Ming's Ci book Tea Sparse). According to Huizhou Fuzhi, "Tea production in Huangshan started in Jia You in Song Dynasty and flourished in Qin Long in Ming Dynasty." It can be seen that Huangshan tea has a long history, and Huangshan tea was famous in the middle of Ming Dynasty.
Jiang Chengyun's Distinguishing Records of Su Hu in Qing Dynasty recorded: "There is cloud tea in Huangshan Mountain, which is extremely high in the mountains, with ripples of smoke and dew. It has a history of 100 years, with elegant breath and no vulgar taste, and should be the first of tea products. There is also a kind of Cuiyu tea, which is also produced in Huangshan Mountain. It's greener and smells stronger. The aroma is slightly less than the clouds, and it also shows the pineapple head. " Another "Huang Shanzhi" contains: "Tea is raised in the crevice next to the Lotus Temple, and it is fragrant and cold, named Huang Shanyun. ..... Wuyun tea cultivated by the mountain monk on the tiny soil in the crevice is slightly fragrant and slightly cold, far better than Kuanglu. " According to textual research, Huang Shanyun is the predecessor of Huangshan Mao Feng.
Huangshan Mao Feng was created by Xie Yutai Tea House in Guangxu period of Qing Dynasty (information of Huizhou Chamber of Commerce). He, the founder of this teahouse, is from Caoxi, Shexian County. He takes tea as his profession, not only runs a teahouse, but also is proficient in tea picking technology. After 1875, in order to meet the market demand, every year in Tomb-Sweeping Day, in Tangkou and Chongzhou of Huangshan Mountain, we climbed famous mountain gardens, gathered fertilizer and tender buds, and roasted them carefully, which was named "Huangshan Mao Feng" and distributed in Northeast China and North China. Before the Anti-Japanese War, the annual output of high-grade Huangshan Mao Feng reached 100 tons.
Huangshan Mountain, the highest peak in eastern China, is famous for its vigorous and colorful exotic pines, fantastic rugged rocks, unpredictable sea of clouds and beautiful hot springs. In the Ming Dynasty, Xu Xiake spoke highly of Huangshan Mountain and wrote: "When the five mountains return, they don't look at the mountains; Returning from Huangshan, don't look at the mountain. " . Push Huangshan Mountain to the top of the famous mountain in China. Taohua Peak, Ziyun Peak, Yungu Temple, Songgu Temple, Suspension Bridge Temple and Ciguang Pavilion in Huangshan Scenic Area are the main producing areas of Huangshan specialty Mao Feng. Tangkou, Gangcun, Yangcun and Fangcun around the scenic spot are also important producing areas of Huangshan Mao Feng, which was once called the "Four Famous Artists" of Huangshan in history. At present, the production of Huangshan Mao Feng has been extended to Huizhou District, huangshan district, Shexian County and Ganxian County in the south and north of Huangshan Mountain. Here, the mountains are high and the valleys are deep, the peaks are green, the streams are vertical and horizontal, and the forests are dense. The climate is mild and the rainfall is abundant. The annual average temperature 15- 16℃ and the annual average precipitation1800-2000mm. The soil belongs to mountainous yellow soil, with deep soil layer, loose texture, good water permeability, rich in organic matter and scale potassium fertilizer, and acidic (pH 4.5-5.5), which is suitable for tea tree growth. The superior ecological environment creates favorable conditions for the formation of natural quality and features of Huangshan Mao Feng.
The Mao Feng of Huangshan Mountain is exquisite, and the picking standard of Mao Feng of super-grade Huangshan Mountain is one bud and one leaf, and the picking standard of Mao Feng of 1-3 grade Huangshan Mountain is one bud and one leaf and one bud and two leaves respectively. A bud, a leaf or two; A bud, two or three leaves began to appear. Super Huangshan Mao Feng was mined around Qingming Festival, and 1-3 Huangshan Mao Feng was mined around Grain Rain. Fresh leaves should be picked after entering the factory, frostbitten leaves, pest leaves should be removed, and leaves, stems and tea fruits that do not meet the standard requirements should be picked out to ensure the uniform quality of bud leaves. Then spread the fresh leaves with different tenderness separately to make some water loss. In order to preserve quality and freshness, it is required to pick in the morning and make it in the afternoon; Afternoon, evening.
The production of Huangshan Mao Feng is divided into three processes: fixing, rolling and baking.
Inactivation: use a barrel pot with a diameter of about 50 cm, and the pot temperature should be high first and then low, that is, 150- 130℃. The amount of leaves in each pot is 200-250g, which can be increased to 500-700g below the first level. After fresh leaves are put into the pot, the aroma of fried sesame seeds indicates that the temperature is moderate. Stir-fry with one hand, lightly gesture, stir-fry quickly (50-60 times per minute), hold high (the leaves are about 20 cm away from the kitchen surface), spread out and clean. The degree of deactivation requires proper aging, that is, the bud leaves are soft in texture, the surface loses luster, the green gas disappears and the tea fragrance is exposed.
Kneading: When the super-grade and first-grade raw materials reach a medium level, continue to scrape the belt in the pot several times to play the role of gently kneading and finishing. After the second and third grade raw materials are taken out of the pot, lose heat in time, and gently knead 1-2 minutes to slightly curl them into strips. When kneading, the speed should be slow, the pressure should be light, and the buds should be shaken while kneading to keep the buds intact, the Bai Hao exposed and the color green.
Baking: primary baking and complete baking. At the beginning of drying, each water-removing pot is equipped with four drying cages, and the fire temperature is high first and then low. The first drying cage burns charcoal fire, and the drying top temperature is above 90℃, and then the temperatures of the three drying cages are reduced to about 80℃, 70℃ and 60℃ in turn. Turn over while baking and move the baked noodles in turn. At the end of primary drying, the moisture content of tea is about 65438 05%. In the initial baking process, turn the leaves frequently, spread the leaves evenly, and operate lightly to keep the heat stable. After preliminary drying, the tea leaves are cooled in a dustpan for 30 minutes to promote the redistribution of water in the tea leaves. When the first leaves are dried at 8- 10, they are dried once and fully. The baking temperature is about 60℃, and it is slowly baked to dryness with slow fire. After picking and removing impurities, the tea leaves are reheated to promote the fragrance of the tea leaves, and then placed in an iron drum while it is hot and sealed for storage.
Huangshan Mao Feng is divided into super grade and 1-3 grade. Mao Feng in Huangshan has three grades: upper, middle and lower, and 1-3 has two grades.
Super Huangshan Mao Feng is the best in Mao Feng, China. It looks like a sparrow's tongue, unified and powerful, with exposed peaks, ivory and golden fish leaves. The fragrance is high and long, the soup is clear, the taste is fresh and sweet, and the leaves are yellowish and plump. Among them, "golden yellow film" and "ivory color" are two obvious features that distinguish the Super Huangshan Mao Feng from other Mao Feng.
Sandongting Biluochun
Dongting Biluochun is a treasure of famous tea in China, which is famous at home and abroad for its beautiful appearance, bright color, rich aroma and mellow taste. When did "Biluochun" begin and where did its name come from? There are different opinions. According to the Grand View of unofficial history in Qing Dynasty (Volume I), "There are several wild teas on the cliff of Robbie Peak in Dongting Mountain, and the natives call them' astringent'. Kangxi has ... invited Minister Song Hun to buy tea to enter the customs ... in fact, it was tamed by its name, and its title is Biluochun. Since there is a local department, 18 years old will buy service. " According to legend, Wang Ao, the prime minister of the Ming Dynasty, was a native of Donghoushan Land Lane, and "Biluochun" was his title. According to Notes: "There is tea in Dongting Mountain, which is slightly delicate and very sweet, commonly known as' scary killing', especially the one that produces Biluofeng, named' Biluochun'". If this is true, Biluochun tea should have started from the Ming Dynasty, and it was famous before Qianlong went down to the south of the Yangtze River. Some people think that "Biluochun" is named after its curly shape like a snail and green color, and it was picked in early spring. Regardless of the origin of Biluochun's name, this kind of tea has a long history, so there is no doubt that it is a tribute tea.
Biluochun is produced in Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province. Dongting mountain is divided into east and west hills. Dongting Dongshan is a peninsula, like a huge ship extending into Taihu Lake, and Dongting Xishan is an island, standing in the lake. The climate of the two mountains is mild, with annual average temperature 15.5— 16.5℃ and annual rainfall1200—1500mm. The water vapor on the surface of Taihu Lake is rising, the fog is long, the air is moist and the soil is slightly acidic. In addition, the texture is loose, which is very suitable for the growth of tea trees.
Dongting Biluochun production area is a famous tea-fruit intercropping area in China. Tea trees are planted alternately with peach, plum, apricot, plum, persimmon, orange, ginkgo, pomegranate and other fruit trees. Rows of green tea awnings are like green screens, and pieces of fruit trees are shaded like umbrellas, covered with frost and snow, and blocked by autumn sunshine. The number of tea branches of fruit trees is connected, and the roots and veins are connected. The aroma of tea and fruit has cultivated the natural quality of "Biluochun". As the Ming Dynasty's Tea Solution said, "Tea gardens should not be mixed with evil trees, but laurel, plum, magnolia, rose and pine and bamboo can shelter frost, snow and autumn sun."
Biluochun has superb picking skills, which has three characteristics: first, early picking, second, tender picking and third, clean picking. Mining around the vernal equinox every year, and ending around Grain Rain. The quality of pre-Ming tea collected from vernal equinox to Qingming is the most precious. Usually, a bud and a leaf are used as raw materials, the bud length is 1.6-2.0 cm, and the leaf looks like a sparrow tongue, which is called "sparrow tongue". It takes about 68-74,000 buds to fry 500 grams of high-grade "Biluochun". There are 500 kinds of dry tea in history, and the number of buds is about 90 thousand, which shows that the tea is tender and the picking effort is deep. The tender leaves are rich in amino acids and tea polyphenols. The superior environment and high-quality fresh leaf raw materials provide a material basis for the formation of the quality of Biluochun.
The collected bud leaves must be carefully picked in time, and the fish leaves and unqualified bud leaves should be removed to keep the bud leaves uniform. It usually takes 2-4 hours to pick one kilogram of bud leaves. In fact, the process of picking bud leaves is also the process of spreading fresh leaves, which can promote the slight oxidation of inclusions and is conducive to the formation of quality. Generally, it is picked at 5-9 o'clock, picked at 9- 15 o'clock, and fried at night at 15 o'clock, so that the same day is picked and fried, and overnight tea is not fried.
The characteristics of "Biluochun" stir-frying are: without leaving tea, stir-frying in kneading, stir-frying in kneading, continuous operation and instant cooking. The main processes are: enzyme fixation, kneading, kneading and drying.
Inactivation: carried out in a flat tank or an inclined tank. When the pot temperature is 190-200℃, throw about 500g of leaves, mainly shaking, stir-fry with both hands, and reach the goal of fishing, shaking, killing evenly, killing thoroughly, red leaves without red stems and smokeless scorched leaves for 3-5 minutes.
Kneading: the pot temperature is 70-75℃, and three methods of shaking, frying and kneading are used alternately. While shaking, frying and kneading, with the decrease of tea moisture, it gradually forms strips. When frying, hold the tea leaves moderately. Too loose is not conducive to tight strips, too tight tea juice overflows, and it is easy to form a "crispy pot" on the pot surface, resulting in a burnt taste. Sometimes the tea leaves are black in color, the tea strips are broken and the fluff is crisp. When the dryness of tea reaches 60% to 70%, the time is about 10 minute, and the pot temperature is continuously reduced to the process of kneading and displaying fineness. It lasted about12-15 minutes.
Forming a snail-like curl and velvet-like shape is the key process. The pot temperature is 50-60℃. When frying, knead all the tea leaves into small balls with both hands, shake them from time to time, and repeat them many times until the rope curls and hairs are exposed. When it is about 80% dry, it will enter the drying process. Duration13-15 minutes.
Drying: By gently rubbing and frying, the purpose of setting, developing and evaporating water can be achieved. When it is about 90% dry, take a pot and spread the tea leaves on mulberry paper. Put the paper on the pot and bake it with slow fire until it is dry enough. The pot temperature is about 30-40℃, and the water content of dry leaves is about 7%, lasting for 6-8 minutes. The whole journey takes about 40 minutes.
Biluochun is of good quality. According to "Tea Theory" written by Zhen Jun (1857- 19 18) in the late Qing Dynasty, "Biluochun served tea, which was hard to get, so it was Tianchi in the Soviet Union, followed by Longjing; This tea is a little strong ... Youth in Lu 'an. "It can be seen that" Biluochun "is the champion in history. Its quality characteristics are: the rope is slender, curled into a snail, hairy all over, silvery white and hidden green, rich in aroma, fresh and mellow in taste, green and clear in soup color and bright in leaf bottom. Known as "one tender (bud leaves) and three fresh" (color, fragrance and taste). Local tea farmers described Biluochun as "copper wire strip, spiral, covered with hair, fragrant and fruity, fresh and refreshing." "
It's quite interesting to taste the senior Biluochun. When drinking, use a colorless and transparent glass, pour boiling water first, and then serve tea. Or brew with 70-80% boiled water. "Biluochun" is put into the cup, and the tea sinks to the bottom. In an instant, "white clouds roll and snowflakes fly", and the fragrance attacks people. Tea in the cup, observing its shape, can enjoy the snow waves and spray beads, spring dyeing the bottom of the cup, and the green crystal palace. Drinking its taste makes the head light, fragrant and elegant; The second is green, fragrant and alcohol; The three movements are clear, fragrant and sweet, which are really precious, just like high-grade handicrafts.
Every tea-picking season in Biluochun tea area is full of spring, beautiful mountains and rivers, and fragrant tea. It is really "flying everywhere in the mountains, Biluochun is drunk."
Si tai ping Hou kui
Fried tea is a specialty of Anhui province, which is produced in Taiping, Jingxian and Ningguo areas. In addition to ordinary sword tea, there are Taiping Kuijian and Jingxian Special Sword. In recent years, Ningguo has created a new sharp tea product-Huanghua Yun Jian. All kinds of pointed tea are similar to tea in appearance, but different in quality. Taiping Monkey Kui is the best in fried tea and has a long-standing reputation.
The history of tea production in Taiping County (now huangshan district, Huangshan City) can be traced back to before the Ming Dynasty. In the late Qing Dynasty, tea houses such as Nanjing Taipingchun, Jiangnan Chun and Ye Changchun set up tea shops in Taiping production area to purchase and process tea and sell them to Nanjing and other places. Jiangnan Chun Tea House selected buds and leaves from the tip tea as high-quality tip tea to meet the market, which was a success in one fell swoop. Later, the Monkey Pit Tea Farmer Wang (Wang Kuicheng) selected fat and tender bud leaves in the Fenghuangjian Tea Garden and made Wang Kuijian, which is now "Kuijian". Due to the unique style and high quality of the Kui Jian produced in Monkey Pit, it is difficult for Kui Jian from other producing areas to be "genuine", so it is called "Monkey Kui" because of the place name of Monkey Pit. 19 12 was exhibited in Nanjing Nanyang Quanyechang and the Ministry of Agriculture and Forestry, and won the Excellence Award. 19 15 won the first-class gold medal and certificate at the Panama World Expo held in the United States. Since then, Taiping Monkey King has become famous at home and abroad.
Taiping Monkey Kui is produced in the monkey pit around Taiping Lake in huangshan district, Huangshan City. Phoenix Peak, the highest peak in China, is 750 meters above sea level, which is the only remaining vein at the northern foot of Huangshan Mountain. It is surrounded by mountains and waters, and the forests, lakes and mountains are beautiful, blending and shining. Tea gardens are mostly distributed on the hillside of 25-40 degrees, and the ecological environment is unique. Hung, Huang, Huangmeita, Jiulonggang and Monkey Pit Lion Head; Fenghuangjian, Banshanpei, Xinzhuangke and Hujialong in Hougang; Fresh leaves produced in Yan Jia Sifangzi, Qinglong Mountain, Dalbergia Dalbergia and other plots have the best quality of tea. The annual average temperature here is 14- 15℃, and the annual average precipitation is1650-2000mm. The soil is mostly black sandy soil formed by phyllite and granite weathering, with a pH value of 4.5-6.5. The soil layer is deep and fertile, with good ventilation and water permeability, and the tea tree grows well, with rich buds and strong tenderness. More than 90% of local tea varieties are persimmon tea. This variety has thin branches, short internodes, large leaves, green color and much hair, which is an excellent variety resource suitable for making Hericium erinaceus.
The fresh leaf picking of Taiping Monkey Kui is particularly particular. Around Grain Rain, when 20% of the buds grow to one bud and three leaves, the garden can be opened. After that, a batch will be collected in 3-4 days, and it will stop after the long summer harvest. After a long summer, it was transformed into pointed tea. The picking standard is the first exhibition of one bud and three leaves, and the "four picking" is strictly achieved: one picking mountain, picking mountain, shady mountain and misty tea mountain; Second, picking shrubs, picking tea shrubs of persimmon tea varieties with lush trees; Third, picking branches, picking thick and straight shoots; Pick the tips four times, and the fresh leaves should be "picked", that is, the "tips" of one bud and two leaves should be broken off as raw materials for making Hericium erinaceus. The "tip" requires that the bud leaves are plump, evenly trimmed, tender and smooth, the leaf edges are rolled back, and the bud tip and the tip length are the same, so as to ensure that the finished tea can form the shape of "two leaves holding one bud". When picking the tip, the bud leaves are too big, too small, too thin, bent, pale, purple, sandwiched, and damaged (that is, "eight noes"). When "picking the tip", all the eliminated buds and single films are made into "the first film". Usually pick it in the morning, pick it at noon and eat it the same day.
The picking of Taiping Hericium erinaceus should be carried out in sunny days, and it is generally not picked in rainy days. The process of "picking tips" is also the process of spreading fresh leaves. Short-term spreading is actually a kind of mild withering, which makes a small amount of water lose, facilitates the fixation of enzymes, and is also conducive to the transformation of inclusions, which has a certain effect on the formation of aroma and taste of Hericium erinaceus.
The production of Taiping Monkey Kui is divided into four processes: enzyme fixation, drying, sufficient supply and redrying.
Immobilization: Use a barrel pot with a diameter of 70 cm, and the wall of the pot should be smooth and clean. Take charcoal as fuel to ensure the stability of pot temperature. The pot temperature is about 1 10℃, and the amount of leaves per pot is 75- 100g. Cooking needs to be "handled with care, cleaned and shaken off" for 2-3 minutes. Before the game is over, we should properly manage the rules. Water-retaining leaves require complete blade tips, connected stems and leaves, natural straightness and Ye Zhan.
Wool drying: one water-removing pot is equipped with four drying cages, and the fire temperature is 100℃, 90℃, 80℃ and 70℃ in turn. After spreading the water-retaining leaves on the baking surface, gently pat the baking surface to spread the leaves evenly. After proper dehydration, turn to the second baking, first spread the bud leaves flat, and finally gently press the tea leaves with your hands to make the leaves flat and bud-holding, with a straight shape, which needs to be pressed while baking. The third baking temperature decreased slightly. It has to be baked and pressed. When I switched to the fourth baking, the leaf quality could not be pressed. Wait until 60% to 70% is dry, then dry and cool.
Full drying: the amount of leaves is about 250g, and the fire temperature is about 70℃. The shape of tea leaves should be fixed by pressing when drying with brocade mats. After 5-6 times of baking, it is about 90% dry, and then it is baked and flattened.
Re-baking: also known as beating the old fire, the leaf dosage is about 1900 g. The fire temperature is about 60℃, and it is turned while baking. Don't back down. When the feet are dry, put them in a tube while it is hot, and put leaves in the tube to improve the aroma of the hedgehog. Therefore, there is a saying that "tea is grass and glutinous rice is precious". After the tea leaves are cooled, cover them with welding seals.
The origin of Taiping monkey kui is limited to monkey pit area, and the output is very small. The output in other areas is collectively called Kuijian. The production method is basically the same as that of Hericium erinaceus, and the appearance is similar to that of Hericium erinaceus, even achieving the purpose of "confusing the real with the fake", but the quality and style are "high and low" and incomparable. In the past, according to the quality classification, "Monkey Kui" was identified as the top grade, followed by "Kuijian", followed by Gong Jian, Tian Jian, Dijian, Ren Jian, Hexian, Yuan Jian and Hengjian. Now, according to the quality, "Monkey Kui" is the best, divided into 1-3, followed by "Kui Jian", also divided into 1-3, which is called Shangkui, Zhong Kui and Fenkui.
The appearance of Taiping Hericium erinaceus is two leaf buds, flat and straight, naturally stretched, with white hair looming. Known as "the monkey head has two sharp heads, which will not spread, become warped and roll". The leaves are light green and even, and the veins are green and hidden red, commonly known as "red silk thread". The floral fragrance is Gao Shuang, with mellow taste and unique "monkey rhyme". The soup is green, the leaves are light green and the buds are full. When drinking, you can feel that "one bubble is fragrant, two bubbles are strong, and three bubbles and four bubbles are fragrant."
Lu Wu angua tablets
"Tang and Song chronicles all produced tea in Yunshouzhou. At that time, the prosperous Tang Dynasty, Huoshan Lishouzhou and Li Anfeng County were all in Yunshouzhou. Today's natives say: Shouzhou also produces tea, and the famous cloud is the best, which can ease the stagnation and wash away heavy lotus ... "(Qing Daoguang's Shouzhou Zhi). Tang Sheng County is now Lu 'an County, which shows that Lu 'an tea is one of the famous teas known since the Tang Dynasty.
The historical origin of Luan melon slices has not been verified, and many tea workers have traced back to the source for many years and gained a little. There are two more credible legends. First, around 1905, Lu 'an Tea Company appraised the tea makers, and picked the young leaves and removed the stems of the purchased green tea as a new product. The news spread like wildfire, and the tea shop in Mazhai, Jinzhai was moved by the wind, and hired tea workers, such as collecting tea by law, and named it "Bee Wing" (meaning Bee Wing). This inspired a local tea shop to remove the stems and buds from the fresh leaves collected from the back of Tongtou Mountain and fry the young leaves separately from the old ones. In this way, the color, aroma, taste and shape of the finished tea make the "peak wings" dwarf. So nearby tea farmers rushed to learn and imitated. This flaky tea looks like sunflower seeds, so it is called "melon seeds". Later it was called "melon slices".
Second, the rich man of Zhujialou near "Ma bu" or horse stance just look is related to Yuan Shikai. I wish my family filial piety with local products. Yuan is addicted to tea, which is an essential gift. However, the local tea, chrysanthemum tea and Maojian tea at that time could not satisfy Yuan. Around 1905, in order to please Yuan, local experienced tea workers were hired in Houchong, who specially picked 1-2 young leaves of spring tea, fried them with broom and baked them with charcoal fire. The shape and quality of the new tea are very good, which won Yuan's appreciation. Local tea shops are also paying high prices to encourage tea farmers to imitate. After the new tea went on the market, it was far and near famous, even worse than Fengyi. Although the quality of abundant wings is better than that of big tea, the harvesting technology is the same as that of big tea. However, melon slices stand out from the crowd, with their own characteristics in color, fragrance, taste and shape, so they are more and more favored by drinkers and gradually develop into famous tea in China.
Time has changed, and it is difficult to tell the truth from the false. However, the above two legends are consistent in three points. First, Luan Guapian 1905 or so; Secondly, the producing area of Lu 'an melon slices is in Houchong near Qitou Mountain of Ma bu in Jinzhai County, and Ma bu has disappeared with the completion of Xianghongdian Reservoir. But in the past, it was once the main distribution center of Lu' an melon slices; Thirdly, the picking and processing technology of melon slices in Lu 'an, based on big tea, absorbed the essence of orchid tea and Maojian manufacturing technology and gradually created success. At present, there are still many problems in tea making tools and technology.