China tea has a long history, and all kinds of tea varieties are colorful, competing for beauty, just like a hundred flowers garden in spring, which makes the mountains and rivers in Wan Li extraordinarily enchanting. China famous tea is a treasure among many tea varieties. At the same time, China famous tea enjoys a high reputation in the world. Famous tea can be divided into traditional tea and historical tea.

1, 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. According to legend, when Emperor Qianlong visited Hangzhou, he wrote a poem in Tianzhu, Longjing Tea District, entitled "Watching Tea Picking and Making Songs". 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.

2. Huangshan Mao Feng

Huangshan Mao Feng Tea is produced in Huangshan, south of Taiping County and north of Shexian County. Huangshan Mao Feng Tea Garden is located around Yungu Temple, Songgu Temple, Diaoqiao Temple, Ciguang Pavilion and Banshan Temple, with an altitude of1.200m.. Tea trees are soaked in steamed clouds every day, so the tea buds are particularly fat, soft and tender, with thick leaves, foam resistance, rich fragrance and sweet taste, making them the top grade of tea. The collection of Huangshan tea is quite fine. It is clear that the picking period starts from the long summer of Ming Dynasty, and the collected bud heads and fresh leaves should be carefully picked, and the old leaves and stems should be removed to make the buds neat and consistent. In production, it is necessary to control the deactivation temperature according to the quality of bud leaves, so as not to produce red stalks, red leaves and uneven deactivation; The fire temperature should first be high and then low, and then gradually decrease, so that the blade temperature is uniform and the physical and chemical changes are consistent. Whenever tea is made, you can smell the fragrance near the tea factory. The quality characteristics of Huangshan Mao Feng are: the shape is thin, flat and slightly curly, like a sparrow's tongue covered with silver, the soup color is clear and apricot yellow, and the aroma is as long as that of Prynne.

3. Dongting Biluochun

One of the famous green teas in China. Dongting Biluochun Tea is produced in Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province. Biluochun tea strips are slender, curled into snails, covered with fine hairs and green in color. After brewing, the taste is fresh and smooth, the fragrance is fragrant, the soup color is clear and the leaves are even and tender. Especially for the senior Biluochun, you can flush the water before putting the tea, and the tea still sinks slowly, and the leaves are scattered and fragrant. This is a strong performance of tea buds, which is incomparable to other teas. Therefore, there is a folk saying that "Biluochun" has been "copper wire strips, spirals, long hair all over, tender (referring to bud leaves) and three fresh (referring to color, fragrance and taste) since ancient times." At present, most of them are still fried by hand, and the technological process is: deactivating enzymes, frying, kneading and baking. The three processes are completed in one go in the same pot. The characteristic of frying is to knead while frying, and the key is to improve the fineness, that is, to knead and bake.

4. Anxi Tieguanyin

It belongs to green tea and is one of the famous oolong teas in China. Anxi Tieguanyin tea is produced in Anxi County, Fujian Province. Anxi Tieguanyin tea has a long history and is known as the king of tea. According to records, the origin of Anxi Tieguanyin tea was asked in Yongzheng period (1725- 1735). Anxi county is mountainous, with warm climate and abundant rainfall. Tea trees grow luxuriantly, and there are many varieties and colors of tea trees, ranking first in the country. Anxi Tieguanyin tea can produce four times a year, including spring tea, summer tea, summer tea and autumn tea. The quality of spring tea is the best. The production process of Tieguanyin is basically the same as that of general oolong tea, except that it has more shaking times and shorter cooling time. Generally, it is dried before the evening, shaken all night, fermented the next morning, and then roasted for a day and night. Its production process is divided into nine procedures: drying in the sun, shaking, cooling, deactivating enzyme, cutting and kneading, primary baking, kneading, secondary baking and drying. Anxi Tieguanyin tea with excellent quality is fat and tight, as heavy as iron, with obvious green hibiscus sand, bright green background and red spots, high sweetness, sweet, mellow and fresh, unique taste and sweet aftertaste, and it still lingers after being brewed for 7 times; The soup is golden in color, with thick and soft leaves, even brightness, red spots and red edges on the leaves.

5. junshan silver needle

One of the famous yellow teas in China. Junshan tea has been dried since the Tang Dynasty and incorporated into tribute tea in the Qing Dynasty. Junshan is an island in Dongting Lake, Yueyang County, Hunan Province. In Qing Dynasty, Junshan tea was divided into "pointed tea" and "velvet tea". "Sword tea" is like a tea sword with white hair, so it is called tribute tea, so it is called "Gong Jian". Junshan Yinzhen tea has high aroma, mellow and sweet taste, high yellow soup color, strong buds, even strips and pale yellow velvet. After brewing, the buds rise vertically to the surface of the water in the soup, slowly sink, then rise and sink again, three times and three times, which is full of fun. Junshan Yinzhen tea was mined in Tomb-Sweeping Day three or four days ago. It is made from the first round buds of spring tea, and the buds with a length of 25 ~ 30 mm should be selected. After selection, silver needles are made of robust buds with the same size. The production process is divided into eight processes: enzyme fixation, spreading and cooling, primary drying, secondary spreading and cooling, primary packaging, secondary drying, secondary packaging and baking.

6. Yunnan Pu 'er tea

Pu 'er tea is a new variety cultivated on the basis of Yunnan Daye tea. Pu 'er tea, also known as Dianqing tea, originated in Pu 'er County, hence its name, with a history of 1700 years. It is named after processing tea from 1 1 counties such as Youle, Deng Ping and Yibang in Pu 'er County. Tea trees are classified into tree types or large tea trees, and the bud leaves are extremely fat and dense, with good tenderness and excellent quality. The production method is a method for making secondary fermented green tea, which includes eight procedures: enzyme fixation, primary rolling, primary fermentation, secondary rolling, secondary fermentation, primary drying, secondary rolling and drying. In ancient times, Pu 'er tea was used as medicine. Its quality characteristics are: high, sharp and lasting aroma, with the unique aroma of Yunnan Daye tea, strong and exciting taste; Bubble-resistant, still fragrant after brewing for five or six times. The soup is orange, with strong buds and thick leaves. The leaves are reddish, between yellow and green, with thick cords and thick white hair. Pu 'er tea is divided into bulk tea and bulk tea.

7. Lushan Cloud

One of the famous green teas in China. According to reports, tea planting in Lushan began in the Jin Dynasty. In Song Dynasty, Lushan tea was listed as "tribute tea". Lushan Wu Yun tea is green in color, fragrant as blue, thick, mellow, fresh and tender. Lushan Wuyun tea not only has an ideal growth environment and excellent tea varieties, but also has exquisite harvesting techniques. After that, it was collected back to the camellia oleifera forest. Spread it thinly in a cool and ventilated place to keep the fresh leaves pure. Then, after nine processes, such as fixing, shaking and twisting, the finished product is made.

8. Frozen top oolong

Frozen top tea is known as a saint in Taiwan tea. Produced in Lugu Township, Nantou County, Taiwan Province Province. Its fresh leaves are collected from tea tree, a variety of Qingxin oolong tea, so it is also called "frozen top oolong tea". Frozen top is the name of the mountain, and oolong is the name of the variety. However, judging from its fermentation degree, it belongs to mild semi-fermented tea, and its production law is similar to that of packaged tea, so it should belong to packaged tea. Wenshan Baozhonghe Frozen Top Oolong is a sister tea. Frozen top tea has excellent quality and is in a leading position in Taiwan Province tea market. The selected products are dark green and bright in appearance, with frog-skin-like gray spots, tight knots, bending and strong aroma of dry tea; After brewing, the soup is slightly orange-yellow, with obvious fragrance, similar to osmanthus fragrance. The soup is mellow and sweet, with a strong throat rhyme. The leaves have red edges at the bottom and light green in the middle.

9. Qimen Black Tea

Among the black teas popular all over the world, Qimen black tea is unique and enduring for a hundred years, and is famous for its high aroma and beautiful appearance. Qi Hong, the abbreviation of Qimen black tea, is a treasure in Kung Fu black tea. 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 Kung Fu tea has always maintained a high reputation, and its fragrance has always been there. Qi Hongxiang is famous for its high fragrance and has a unique fresh and lasting fragrance. Tea teachers at home and abroad call it sugar fragrance or apple fragrance, which contains orchid fragrance, lofty and long, unique, and the international market calls it [Qimenxiang].

10, jasmine tea

The best jasmine tea in China. Suzhou jasmine tea has a history of 250 years and began to develop around Yongzheng in Qing Dynasty. According to historical records, Suzhou planted jasmine in the Song Dynasty and used it as the raw material for tea making. By 1860, Suzhou jasmine tea has been sold in Northeast China and North China. Suzhou jasmine tea varies in strength according to the tea embryo, flower quantity, fragrance number and flowering season, and its fragrance varies according to the flowering period. The fragrance of the first flower is weak, and the fragrance of "Youhua" is the strongest. Suzhou jasmine tea is mainly green baked, and there are also several kinds of tea, such as killing tea, sharp tea and generous tea. Ultra-high is also the high-grade scented tea made by Longjing, Biluochun and Mao Feng. Compared with similar scented tea, it is fragrant, fragrant, mellow and fragrant, and the soup is yellow and green.

Tea making technology

(A): the traditional bubbling method

1. Features: simple props, free soaking method, very suitable for public drinking.

2. Brewing steps:

Hot pot: pour boiling water into the pot until it overflows.

Pour water: pour the water from the pot into the tea boat.

Tea: This is a more elegant way to put tea. Put a tea funnel at the mouth of the pot, and then stir the tea into the pot with a teaspoon.

Water filling: Fill the kettle with boiling water until the foam overflows the spout.

Pour tea:

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2. Pour the tea in the pot into the cup to make the tea soup even.

3. Another way to divide the tea evenly is to pour several cups of tea in turn in the teapot, and when it is almost finished, put the remaining tea soup into each cup, commonly known as "Han Xin ordered soldiers". When pouring tea, be careful not to fill one cup at a time, and it is better to fill it with seven minutes.

Divide the tea: put the tea soup in the tea into the teacup, and it is appropriate to fill it with seven minutes.

Serving tea: free to drink or served by a special person.

Slag removal: take the tea residue out of the pot with a slag removal spoon.

For future use: after the guests leave, wash the cups and pots for the next use.

Tea making technology (2): Anxi soaking method

Anxi bubble method

1. Features: Anxi-style soaking method, emphasizing fragrance, sweetness and purity, limited to nine teas, each soaking three times as a stage. The first stage, whether the aroma is high, the second stage, whether the taste is alcohol, and the third stage, whether the color is unchanged. So there is a formula:

One, two, three, high aroma.

Four, five and six flavors are gradually increasing.

Seven, eight and nine teas are pure.

2. Brewing steps:

Equipment: The requirements for teapot are the same as those for tidal brewing. Anxi-style brewing, first baking tea, preparing incense cups.

Warm pot and cup: Warm pot is the same as Chaozhou, tea is still grasped by hand, but the warm cup is hot inside and outside.

Baked tea: Compared with Chaozhou style, the time is shorter, because high-grade tea is generally better preserved.

Tea: The amount of tea depends on the nature of tea.

Flushing: pour tea about fifteen seconds after flushing. Use this time to pour a glass of water back into the pool.

Pour tea: pour directly into the fragrant cup without fair mug. The first cup is poured by one third, the second cup is still, and the third cup is full.

Smell the fragrance: put the tea cup and the fragrant cup together in front of the guests. (On the right is a teacup, and on the right is a fragrant cup)

Shake the pot: wrap the pot with cloth and shake it vigorously three times between soaking. Shake the pot to raise the internal and external temperature. Don't shake it after pouring boiling water to increase its extract. This is just the opposite of Chaozhou style in shaking pots, because the quality of tea used is different.

Note: Anxi, located in the west of Nan 'an County, Fujian Province, has been famous for producing tea since ancient times. Anxi-style brewing method is to use Tieguanyin tea, Wuyi tea and other low-heat tea.

Tea making technology (3): Chaozhou soaking method

Chaozhou bubble method:

1. Features: For coarse tea, ordinary tea with low price can make extraordinary flavor. Pay attention to one go, don't talk in the process of making tea, try to avoid interference, and make essence, qi and spirit reach a unified realm. There are very high requirements for the selection, action, time and change of tea set and tea soup. (Similar to Japanese tea ceremony, only slightly inferior in the choice of utensils)

2. Brewing steps:

Prepare the tea set: the tea maker sits quietly, with a towel wrapped in a pot on his right thigh, a white towel to wipe the cup on his left thigh, and a teaspoon of medium depth between the two square towels on the table.

Warm pot and cup: pour boiling hot water into the pot and then into the small cup.

Dry pot: pat the pot on the towel cloth that wraps the pot, and then gently shake the pot like a fan until the water in the pot is completely dry.

Ordering tea: grab the tea by hand and determine the length of drying tea according to its dryness.

Baking tea: after the tea leaves are put into the pot, if the tea leaves are not wet when they are caught, they can be baked. If it is wet, it can be baked several times. Baked tea is not baked on the stove, but baked at water temperature, which can make the rough old tea, musty smell disappear and the fresh fragrance overflow quickly. Tidal teapot should be sealed, and the air holes should be able to block water. When drying tea, you can wet the joints with water to prevent water seepage when flushing. )

Wash the cup: when pouring tea, pour the water from the small saucer into the cup.

Rinsing: after drying the tea leaves, lift the pot from the pool, wrap it with pot cloth, shake it to make the temperature inside and outside the pot match evenly, then put the pot into the tea pool, and then pour the water with appropriate temperature into the pot.

Shake the pot: When the water is full, lift it quickly. As for the tablecloth, hold down the air hole and shake it left and right quickly, which is intended to make the leaching amount of tea extract even. If the first bubble shakes four times, the second bubble and the third bubble decrease by one in turn.

Pour tea: shake the pot hole and pour it into the sea of tea. After pouring the tea soup for the first time, wrap it in cloth and shake it vigorously to make the humidity in the pot uniform. The number of shakers is opposite to the number of shakers. The first bubble shakes more and less, and then shakes less and shakes more.

Sub-cup: Chaozhou style ends with three bubbles, and its requirement is that the three bubbles of tea and soup must be consistent, and you can't be distracted in the process of making tea. After the three bubbles are finished, you can safely share a cup of tea with your guests.

Note: The above is just the miscellaneous bubble method in Chaozhou.

Tea making technology (4): Yixing soaking method

Yixing bubble method:

1. Features This soaking method is a logical and smooth soaking method developed by integrating local methods. Pay attention to the temperature of water.

2. Brewing steps:

Tea appreciation: pour tea leaves directly into the tea lotus from the teapot (a special vessel for holding tea, similar to a small dish). Presented to the drinker by a special person, let him watch the tea shape and smell the tea.

Warm pot: pour hot water into the pot until it is half full, and then pour the water in the pot into the tea pool.

Tea: Put the tea leaves in the pot.

Warm soaking: Fill the pot with water, cover the pot, and immediately pour the water into the mug of the tea fair. The purpose is to absorb water for tea and wash away impurities in tea. )

Warm cup burning lamp: pour the water from fair mug into a small cup to raise the temperature of the cup, which is conducive to better tea making.

The first bubble: pour hot water with appropriate temperature into the pot, and pay attention to the time depending on the quality of the brewed tea.

Dry pot: hold the teapot, first dip the bottom of the pot in the tea towel and wipe off the water drops at the bottom of the pot.

Pour tea: pour tea soup into a fair cup.

Divide tea: pour fair mug's tea soup into a teacup, and it is appropriate to fill it with seven minutes.

Wash the pot to remove residue: first take out the residual tea in the pot, then rinse it with eight waters, remove the residual tea residue and pour it into the pool.

Pour water: pour out the water in the tea pool. Clean all appliances for reuse.

Tea making technology (5): Zhao 'an bubble method

Zhaoan bubble method:

1. Features: used to brew old tea, divide the tea into shapes on paper towels, and pay attention to washing cups.

2. Brewing steps:

Equipment: firstly, fold the cloth towels neatly in the habitual position of the steeper, and put the tea tray in front of the pot.

Whole tea modeling: Because tea leaves are made of a large number of broken old tea leaves, modeling is needed. Shake the tea gently on the paper towel, and the thickness will naturally separate. After the tea is finished, put the tea on the table and invite the guests to enjoy it.

Pot ironing: When ironing the pot, the pot cover is placed obliquely at the mouth of the pot, and the pot cover is ironed together.

Put tea: after pouring out the water used to iron the pot, put the lid on the cup and wait until the water vapor in the pot is dry before putting tea. Pour the fine powder in the lower part and the coarse powder near the spout to avoid clogging.

Rinse: until the foam overflows the spout.

Washing cups: The teacup used in Zhaoan style is an eggshell cup, which is extremely thin and light. When washing cups, the cups are placed in the center of a small dish, and each cup contains about one third of water. When washing cups, quickly pour the first two cups of water into the last two cups with both hands, hold the bottom of the cups with the middle finger, move the thumb, control the balance with the index finger, and wash the cups on the cups. The action must be agile and skillful, and the level of tea making technology can be judged from the cup washing action.

Zhaoan body records the concentration of tea soup by washing cups. The first bubble is washed with both hands, the second bubble is washed back and forth with both hands, and the third bubble is washed once with one hand. The host drinks last. After the cup overflows, wipe off a small amount of water with your middle finger, pinch it with your index finger and thumb and throw it away.

Pour tea: be careful not to pour it slowly, but to pour it by patrol. Keep the first cup for yourself, because there may be a greater chance of remaining, and the tea should stop dripping. After three rounds of inspection, the tea leaves with heavy roasting will lose their fragrance and cannot be taken.

Wash the tea set for later use.