Ranked among the top ten famous teas in China, it was once named "Huangshan Yunwu Tea", which was founded in Guangxu period of Qing Dynasty and mainly produced in Huangshan and Shexian areas of Anhui Province. Produced in Songgu Temple, Diaoqiao Temple, Yungu Temple, Taohua Peak and other places, with the best quality.
Huangshan area is a land of clouds and fog, which pervades all the year round. "Strange pines, strange rocks, hot springs and sea of clouds" are the four wonders of Huangshan Mountain. The water vapor is dignified, the mountain wind flows through it, and the clouds rush, surge, rise, fall, float, escape, light and die. Maofeng tea was born in such an environment. Huangshan is located in ancient Huizhou. According to Huizhou government records, Huangshan Mao Feng was famous as early as 300 years ago. In Xu Cishu's Tea Shu in Ming Dynasty, people compared it with Qiantang Longjing. "Records of Huangshan Mountain" states: "The Emperor of Lotus Temple held a cup of tea in a stone crevice, which was fragrant and cold, and broke his palate, so it was called Huang Shanyun". During the Guangxu period of Qing Dynasty (1875- 1908), a small amount of Huangshan Chaofeng tea was planted in Xieyutai Tea House in Tangkou, Shexian County, which was exported to Northeast China and became famous all over the country.
As early as the Song Dynasty, Huangshan tea was called "Hua Ying in early spring". "Huangshan Yunwu Tea" was made in the Ming Dynasty, and "Mao Feng" tea only appeared in the late Qing Dynasty. According to the quality, tea is divided into five types: super-class, first-class, second-class, third-class and ordinary. Super Mao Feng is skillful in picking and refining. Its characteristics are: beautiful appearance, each piece is about half an inch long, the bud leaves are fat and uniform, thin and flat, slightly curly, and many white hairs are exposed. The sharp buds are close to the leaves, like a sparrow tongue, and the color is shiny and green and yellowish. When brewing, the fog is on the top, and the fragrance is overflowing and refreshing. The tea soup is clear and bright, with a lasting aroma like Whelan, mellow and refreshing, and a sweet aftertaste. It can be described as "exquisite and refined, a fairy in tea."
After the soup is boiled, it is foggy and fragrant. If it is fragrant, the bud leaves hang down after brewing and then slowly sink. Maofeng tea is still fragrant after cooling, so it is called "Leng Xiang". There is a saying that it is as light as cicada wings and as tender as lotus whiskers. Fresh in the mouth, moist in the throat, sweet and long in taste and long in aftertaste, which can cheer up the spirit and eliminate fatigue. Huangshan Mao Feng is the most fragrant and fresh in Qingming Festival.
Taiping houkuicha
It ranks among the top ten green teas in China. It belongs to green tea and is the "top tea" in China. Sharp tea is characterized by straight and plump leaves, sharp ends but not upturned, not bent and not loose. Taiping Monkey Kui is produced in Monkey Pit, Phoenix Mountain, Stone Mountain, Jigongshan and Jigongjian in Taiping County, Anhui Province, among which Monkey Pit has the best quality. It is surrounded by mountains and waters, with beautiful forests and beautiful lakes and mountains. Tea gardens are mostly distributed on the hillside of 25~40 degrees, which has a unique ecological environment. The annual average temperature here is 14~ 15℃, and the annual average precipitation is 1650 ~ 2000mm. The soil is mostly black sandy soil weathered by thousands of rocks and granites. The soil layer is deep and fertile, with good ventilation and water permeability. Tea trees grow well, with strong leaves and strong tenderness. More than 90% of local tea varieties are persimmon tea. This is a variety with sparse branches, short internodes, large leaves, green color and much hair, which is suitable for Hericium erinaceus. Taiping Monkey Kui is the best in the strong tea.
The fresh leaves of Taiping Monkey Kui are particularly particular about picking. 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 in the long summer. The picking standard is to develop one bud and three leaves first, and the collected fresh leaves should be "sharp", that is, the "sharp" 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". Picking should be carried out in sunny days, and generally not in rainy days. Usually pick it in the morning, pick it at noon and eat it the same day. Manufacturing is divided into four processes: inactivation, wool drying, foot drying and re-drying. The making method of this kind of tea is not twisted, the tea juice does not come out, and it is resistant to brewing.
The appearance of Taiping Monkey King is two leaves holding buds, flat and straight, naturally stretching, and white hair looming. Known as "the Monkey King has two sharp heads, which will not come apart, become warped or roll up". The leaves are light green and even, and the veins are green and hidden red, commonly known as "red silk thread". The flowers in Gao Shuang are sweet and have a unique "monkey rhyme". The soup is green and bright, the leaves are light green and bright, and the bud leaves are full. When drinking, you can experience the artistic conception of "one bubble is fragrant, two bubbles are strong, and three bubbles and four bubbles are fragrant". High flavor, fresh and sweet aftertaste, clear soup color and yellow and tender leaves. Monkey Kui Tea is divided into Monkey Kui, Kui Jian and Jian Tea, with Monkey Kui as the head. Won the gold medal of Panama World Expo 19 15.
There is a story about the origin of Taiping Monkey Kui: Tea houses such as Qing Dynasty, Nanjing Taiping Spring and Jiangnan Spring set up tea shops in Taiping production area, bought tea for processing and sold them to Nanjing and other places. Jiangnan Chun Tea House has successfully selected tender buds and leaves from pointed tea as high-quality pointed tea for the market. Wang Kuicheng, a tea farmer in Monkey Pit, carefully selected the tender buds of Fenghuangjian Tea Garden and made them into Wang Raul Kuijian. Because of the unique style and high quality of the real swords produced in Monkey Pit, the real swords produced in other producing areas are far behind, so it is specially named after the place name of Monkey Pit, which is called "Monkey Kui".
Xin' an pine needle
Xin 'an Silver Needle is produced in Liugujian area at the southern foot of Huangshan Mountain and the source of Xin 'an River, just across a mountain from Deyu Huo Cha Base in the Great Hall of the People. It is an organic needle tea, which is fried and baked. Surrounded by mountains, lush vegetation, pure water quality and fertile soil, tea gardens are mostly distributed between mountainside canyons, thus creating the excellent internal quality of this tea.
Xin 'an Yinzhen is an innovative and famous organic tea. Picking a bud and a leaf before and after Qingming requires three consistency, that is, "the same size, the same age and the same length". They are all hand-rubbed, and the processing is fine. It is refined by manual picking, enzyme fixation, rolling, shaping and polishing, baking and drying, picking and other processes. Fresh leaves are required to contain more than 3000 buds per 500g, and the cord is dark green and covered with white fluff. The stripes are even, compact and slender, and the front is obvious. After brewing, the color of the soup is foggy, the tea leaves quickly sink to the bottom, the taste is mellow and fresh, and the aftertaste is sweet, which is its remarkable feature. She is not only beautiful in appearance, delicious in taste and high in tea polyphenols. As an organic tea without pesticides and fertilizers, it also has the health care effects of cooling wind, calming the liver and improving eyesight, and is indeed a treasure in tea.
Pineapple tea
Origin: Xiuning County, Huangshan City
History: pineapple tea has a long history and was famous in the Ming Dynasty.
Distribution: Luosongshan is located at15km north of the city, facing Yuen Long Mountain, Tianbaoshan Mountain and Jinfo Mountain. The highest peak is 882m above sea level, and tea gardens are mostly distributed between 600-700m above sea level. The mountains are steep, the cliffs are steep, and Luo Song intersects for several miles, with beautiful scenery. "Luo Song Xue Qi" is one of the eight scenic spots of Haiyang in Xiuning. The climate on the mountain is mild, the rainfall is abundant, the soil is fertile and deep, the soil is black sand mixed with weathered flaky gravel, and the ecological environment is suitable for the growth of tea trees.
Technology: The collection and processing technology of pine nut tea reached a superb level as early as three or four hundred years ago. Long Wen's "Tea Story" in the Ming Dynasty records: "When tea leaves are first picked, the old leaves must be removed from the branches, and when young leaves are taken, the sharp handles must be removed to avoid scorching. This method is also used. When frying, one must fan from the side to remove the heat, otherwise the color and flavor will be reduced. For the pro test, the fan is green, not yellow. When frying, put it in a large porcelain plate, and you need a quick fan to let the heat go down a little. Rub it with your hands again, then put it in a pot, fry it dry with low fire and bake it. When it is covered, it will float upwards, and it will be easy to come out when it is lit. " Nowadays, green frying technology is developed and improved on the basis of this specification. Pineapple tea was picked before and after the opening of the garden in Grain Rain, requiring one bud, two leaves and three leaves. After the fresh leaves are picked back, they should be checked and accepted, and fish leaves, old slices and stems should not be entrained. Fresh leaves should be collected and made.
Characteristics: The quality characteristics of pineapple tea are: the rope is tightly coiled, even and powerful, the color is green and moist, the aroma is Gao Shuang, the taste is rich, there is olive fragrance, the soup is green and bright, and the leaves are green and tender. It's refreshing after drinking, and the ancients praised it as "the aroma of pineapple overshadows Longjing". Anyone who has drunk pine nut tea knows that the first few mouthfuls are slightly bitter, but when carefully tasted, it is sweet and mellow, which is a rare olive flavor in tea. Xiong Ming in Ming Dynasty said in The Story of Camel Tea that the distinctive feature of Luosong tea is "triple": heavy color, heavy fragrance and heavy taste, that is, green color, high fragrance and strong taste.
Ingredients: The chemical components of pineapple tea include water, tannins, amino acids, alkaloids, flavonoids, aromatic compounds, vitamins C, B2, D, P, nicotinic acid, inorganic salts, iodine, fluorine and ergosterol.
Efficacy: Pineapple tea has high medicinal value, which is recorded in ancient medical books. "Ben Jing Peng Yuan" says: "Huizhou Luo Song specializes in food." "Five Elements", "Song Qian" and "On Ci Xiao Hui" said: "After illness, the stool is blocked. Boil pine tea with San Qian, rice and sugar for half a minute, first boil it, put it in a water bowl for half a minute, and fry it with tea until it is filled in the bowl. It will pass, and it will work wonders. " "Liang Kao Ji" says: "For those who treat chronic sores or those who are stained with filth, use a pinch of pine tea, rinse your mouth with clear water first, chew the tea leaves, apply the sores overnight, and go the next day, and then apply the sores with ginseng powder mixed with rouge oil, which will heal in two or three days." 1930 Zhao Gongshang's Dictionary of Traditional Chinese Medicine records: "Pineapple tea is produced in Huizhou, and its functions are: digestion, stagnation, greasy, fire, qi and phlegm." In recent years, some patients with hypertension and nephritis. I tried to take pine tea for treatment, and my symptoms were relieved.
According to relevant data, in the past, when typhoid fever and typhoid fever were prevalent in Xiuning, Huizhou, the newly infected patients were brewed with boiled water and often drunk, and they could recover in three to five days. If the patient is seriously ill, you can also cook the glutinous rice until it is brown, add ginger slices, salt and pine tea and drink it, with remarkable effect. The pharmacological effects of pineapple tea are exciting, cardiotonic, diuretic, astringent, bactericidal and anti-inflammatory. Therefore, drinking pine nut tea can eliminate mental fatigue and enhance memory. A large amount of decoction and inhalation have excellent curative effect on dysentery. Catecholic acid can promote the absorption of vitamin C. Vitamin C can move cholesterol from artery to liver, reduce cholesterol in blood, enhance the elasticity and permeability of blood vessels, and reduce blood lipid, which has a good effect on coronary heart disease and hypertension. So far, when the old Chinese medicine practitioners in Jinan, Shandong Province prescribe drugs, there are also many people who use pine tea.
Keemun Black Tea
Qimen black tea is also called "Qimen Kung Fu Tea". "Qimen Oolong". Famous tea is produced in Qimen, Guichi and other places in Anhui Province. Excellent quality, famous for its fragrance and mellow sweetness at home and abroad, especially black tea. Won the gold medal of Panama World Expo 19 15. The natural environment in Qimen Mountain area is superior, with dense clouds and humid air. As the saying goes, "There is fog everywhere in the morning and evening on sunny days, and there are clouds all over the mountains on rainy days", which is extremely suitable for the growth of tea trees and the varieties are extremely excellent. After careful production, it shows its unique charm.
This kind of tea is characterized by moist color, tight rope and beautiful front. The soup is red and transparent, and the leaves are bright red. The taste is mellow and the aftertaste is meaningful. Even if milk is added, the aroma of tea is still not reduced. It is famous for its high fragrance, which is just like fruits and flowers. It is called "Qimenxiang", and its reputation is increasing day by day, surpassing the already famous Fujian "Hong Min".
It takes a lot of time to make qimen black tea, so it is also called qimen kungfu tea. After liberation, Qimen black tea has been continuously improved, and its products are exported to more than ten countries and regions such as Britain, Germany and the Netherlands, enjoying a good reputation in the world.
Tunxi green tea
Tunxi green tea is called "Tunlu" for short, also called "eyebrow tea". Tunxi green tea is concentrated in Xiuning, Shexian, Ningguo and Jixi at the foot of Huangshan Mountain and Dongxiang in Qimen. All kinds of green tea produced in Huangshan tea town are exported by Tunxi, so they are collectively called Tunxi green tea.
The excellent quality of Tunxi green tea mainly comes from its superior natural environment. Besides mild climate, abundant rainfall and loose soil, tea-growing areas are characterized by high mountains and deep valleys, high humidity of streams, lush trees and good soil and water. Huangshan stretches 150 kilometers, with high mountains and mountains. Xin 'anjiang, Qingyijiang and Changjiang all originate from here. Thousands of streams crisscross, and more than 4 million mu of forests conserve water and soil, forming a humid and high-humidity natural environment with "fog everywhere in the morning and evening on sunny days and mountains and clouds everywhere on rainy days". Most tea trees grow on the hillside between 300- 1000 meters above sea level, and are in the fog every day, which is not eroded by cold wind and scorching sun, so the leaves are thick and durable. In addition, there are fragrant flowers everywhere in the tea area, and the tea picking season is the time when the mountain flowers are blooming and the flowers are overflowing, so Tunxi green tea is particularly fragrant.
Variety: Tunlu can be divided into two categories: fried green and roasted green, and its treasures are: rare, exotic eyebrows, Gong Xi, beautiful, needle eyebrows and so on. Although these teas have different shapes and names, once tasted, they are full of fragrance and mellow taste, which makes people feel refreshed after drinking.
Features: slender and beautiful appearance, uniform and strong rope, bright blue-gray color, lofty and lasting aroma and strong taste.
Technology: This tea is exquisitely made with exquisite craftsmanship. The production process can be divided into 37 processes, with hundreds of changes, and the production time is 14 days. When making, we should "make the best use of time" to kill fresh leaves, and master the principles of "evenly killing at high temperature, first high and then low, combining permeability and tightness, more permeability and less tightness" and "young leaves kill the old and old leaves kill the tender"; When kneading, the young leaves should be "lightly pressed for short kneading" and the old leaves should be "heavily pressed for long kneading"; When baking, we should master the principle of "intermediate grading drying" and adopt the technology of "high temperature frying and quick frying, low temperature and high temperature frying pan".