1, different output times
The difference between "Monkey Kui in Peace" and "Peace without Sword" lies in the production time. Among them, Taiping Monkey Kui was first created in 1859, with a history of more than 200 years. It belongs to the traditional historical famous tea, and Taiping Bujian is a newly created famous tea at the end of the 20th century, which is a local variety to improve the efficiency of tea making.
2, the production process is different
There are also differences in the production process between Taiping Monkey Head and Taiping Bujian. Among them, the fresh leaves of Taiping Hericium erinaceus are made by traditional kneading technology, and the whole process is purely manual, so the overall molding and pressing are lighter, while the fresh leaves of Taiping Bujian are made by machinery, and the overall manufacturing method is a combination of old and new, so the molding and pressing are heavier.
3. Dry tea has different shapes.
There is a significant difference in the shape between Taiping Monkey Kui and Taiping Bujian dry tea. Among them, Taiping Monkey Kui is flat and straight in shape, stout and fat, with clear veins and green color. Persimmon tea tree is the main tea tree picked, and most fresh leaves need two leaves to bud.
Taiping Bujian takes Huangshan tea tree as the main picking variety, and takes three leaves and one bud as the standard when picking, so that the finished tea has a wide and light appearance, a light color, a bluish green color, and a vague or non-grid pattern on the whole.
4. Different endoplasmic reticulum differences
There are differences in endoplasmic reticulum between Taiping Hericium and Taiping Bujian. Among them, the scent of Taiping Hericium erinaceus after soaking is fresh and refreshing, the orchid fragrance is long, the entrance is fresh and mellow, the aftertaste is sweet and the fragrance lasts for a long time. The taste of Taiping Bujian is relatively light, and there is no characteristic of Taiping Monkey Kui returning to the sweet and producing fluid.
Physical geography of Taiping monkey kui
Distribution: Taiping Monkey Kui is produced in Xin Ming, huangshan district (formerly Taiping County) at the northern foot of Huangshan City, Anhui Province. The area is low temperature and humid, with fertile soil and fog. The main producing areas are located in Houkeng, Hougang and Yan Jia, Sanmen Village, Xinming Township. Especially, the quality of Jian tea collected from Houkeng Alpine Tea Garden is the best.
Tea gardens are all distributed in the middle and low mountains above 350 meters, with black sandy loam, deep soil layer and rich organic matter. Chashan is mostly located in the south facing north, on the ridge and slope of semi-yin and semi-yang. The place of origin is low temperature and humid, the soil is fertile and alive, and the clouds are shrouded.
Growing environment: the Taipinghoukui grows at an altitude of 100-300m, with an annual average temperature of 15℃ above 300m, but lower than 14℃, with an average temperature of 28.2℃ in July and 2. 10 in October.
The annual average frost-free period is 2 10-220 days, the average first frost day is 1 1.5, the last frost day is March 29th, the first day when 10℃ passes is April 15, and the last frost day is/kloc. Accumulated temperature ≥0℃ is 5085-5500℃; ≥ 10℃ The accumulated temperature is 4384-4750℃.