Jingmai tea poetry

1. Use idioms to describe Jingmai tea () The general description of tea is: refreshing (refers to feeling comfortable and happy when inhaling aromatic smell, fresh air or drinking cool drinks. ).) Gui Fu (Gui and Lan: two fragrant flowers; Fu: Xiang. Describe the fragrance. ) fragrant smell (

An unusual smell came to my nose. )

About the feeling of drinking good tea: searching the intestines and moistening the kiss (that is, drinking tea to moisten the throat and kiss, promoting literary thinking). Talk about the fun of drinking tea. )

I checked the characteristics of Jingmai tea: fragrance and bitterness. Fragrance can be described by the above idioms about tea, and bitterness can be exaggerated: miserable.

I hope I can help you! If you are satisfied, please adopt it. Thank you!

2. Sentences describing the scenery in Jingmai Mountain.

1. Green mountains overlap, just like the ups and downs of the sea, surging and magnificent.

2. The misty distant mountains are covered with a veil, so hazy, far and near in the misty clouds, just like a few strokes of light ink, smeared on the blue horizon.

3. The mountain is magnificent and has a simple character. The mountain is heroic and handsome. Strange dangers are mountains, winding mountains, flat mountains, abrupt mountains, gentle mountains, roaring mountains, sometimes fantastic, sometimes unremarkable. The mountain is strong, not afraid of any pressure, but forever.

4. When people are at the top of the mountain, you will feel that no matter how high the mountain is, people can conquer it. At this time, the mountain is showing you in obscurity, and its partner is more spectacular not far away. People in the valley often sigh that the mountain is unattainable, but at this time, the mountain quietly reveals to you that many people are descending leisurely from its peak.

Although the mountain is silent, it is not. The waterfall that flies down is its roaring like a rift; The gurgling stream is its beautiful piano sound; The gurgling spring is the display of its wonderful sound; The roaring pines are the mountain's protest against the strong wind; The crisp ticking is the record of the mountains to the past years.

3. The characteristic of Jingmai tea is 1. It is bitter, light and astringent. Jingmai tea belongs to astringent tea, which tastes bitter but not strong and has obvious astringency. 2. The stripes are tight, thin and black.

Jingmai tea has a tradition of full rolling and rolling, and its strands are tight and black. At the same time, some ancient trees in Shan Ye are dark and have a long growth cycle, so their colors are black and bright. 3. resistant to brewing, generally up to 20 bubbles.

4. Orchids are stored properly, and their fragrance is more and more obvious. Jingmai Ancient Tree Tea is located in Huimin Township, Lancang Lahu Autonomous County, Pu 'er City, bordering Menghai County in Xishuangbanna in the east and Myanmar in the west, which is the junction of Xishuangbanna, Pu 'er and Myanmar.

Extended data:

Tea trees in ancient tea gardens are mainly century-old tea trees. The whole ancient tea garden covers an area of 28,000 mu, and the actual tea picking area is10.2 million mu.

It is the birthplace of Pu 'er tea. 1, the ecological environment is good, the tea tree is not artificially dwarfed, and it is mixed with the original ancient trees on the mountain. This mixed growth is one of the unique and rich flavor sources of Jingmai tea. Because these tea trees are very old, their appearance looks very vicissitudes, full of wind and frost.

2. Because it is integrated with the forest, it has a strong Shan Ye flavor, which is one of the most obvious ancient teas in Shan Ye, and it also has a special, rich and lasting floral fragrance. Lanhuaxiang is the unique fragrance of Jingmai tea.

3. The sweetness is obvious and lasting. The sweetness of Jingmai comes directly and quickly, and at the same time it lasts.

4. The characteristic of Jingmai tea is 1. It is bitter, light and astringent. Jingmai tea belongs to astringent tea, which tastes bitter but not strong and has obvious astringency.

The rope is tight, thin and black. Jingmai tea has a tradition of full rolling and rolling, and its strands are tight and black. At the same time, some ancient trees in Shan Ye are dark and have a long growth cycle, so their colors are black and bright.

3. resistant to brewing, generally up to 20 bubbles.

4. Orchids are stored properly, and their fragrance is more and more obvious.

Jingmai Ancient Tree Tea is located in Huimin Township, Lancang Lahu Autonomous County, Pu 'er City, bordering Menghai County in Xishuangbanna in the east and Myanmar in the west, which is the junction of Xishuangbanna, Pu 'er and Myanmar.

Extended data:

Tea trees in ancient tea gardens are mainly century-old tea trees. The whole ancient tea garden covers an area of 28,000 mu, and the actual tea picking area is10.2 million mu. It is the birthplace of Pu 'er tea.

1, the ecological environment is good, the tea tree is not artificially dwarfed, and it is mixed with the original ancient trees on the mountain. This mixed growth is one of the unique and rich flavor sources of Jingmai tea. Because these tea trees are very old, their appearance looks very vicissitudes, full of wind and frost.

2. Because it is integrated with the forest, it has a strong Shan Ye flavor, which is one of the most obvious ancient teas in Shan Ye, and it also has a special, rich and lasting floral fragrance. Lanhuaxiang is the unique fragrance of Jingmai tea.

3. The sweetness is obvious and lasting. The sweetness of Jingmai comes directly and quickly, and at the same time it lasts.

5. What's the taste of Mi Jing Lan Mai? Mi Jing Lan Mai —— The fragrance of monarch, fairy posture and rhyme collection in tea.

(Author: Mansha-Guo Yan, 2009,65438+1October 29th)

October Sky has always been clear and cloudless, as clear as a cup of green tea at the bottom, without any turbidity. This year is not, gloomy, not a little warm. From a distance, people who always think it rains for no reason are also annoyed. Milan Jingmai has been unwilling to drink alcohol in Chen Fang for many days. I'm afraid this kind of emotion has humiliated the sweet water of this world. After a busy day, I suddenly smelled a faint fragrance in the independent window, which was very fragrant. A feeling of being integrated into nature and entering a fairyland will arise spontaneously. Can you guess what this fragrant thing is? It is a long-awaited "Mi Jing Lan Mai" with unique fragrance launched by Ziyunxiang in 2009.

"Lanzhi was born in the valley, not without people; Xiu De, a gentleman, does not change his faith because he is poor. " Orchids are known as "empty valleys and secluded orchids". It was born in the valleys and cliffs of Shan Ye, and interacted with many grasses, but it was the first among the hundred grasses. Orchid is the essence of orchids, known as the fragrance of kings, so orchids are also called "fragrant ancestors"! Spearmint is not fragrant, but Qingyuan, like silk, continuous, not strong, but long. Qu Yuan praised the fragrance of orchids as a "gentleman" and said that "Qiu Lan is green with green leaves and purple stems". Su Dongpo in Song Dynasty said: "Smell the wind and smell the fragrance, but not Peng Ai"; Su Zhe put it well: "It is better to smell the incense than to smell it"; Yu Tonglu in the Ming Dynasty also wrote a poem "I don't know the fragrance in the room after sitting for a long time, but the butterfly flies through the window". These poems are all about orchid flowers.

For thousands of years, the fragrance of orchids has stirred the mood of many literati, and today it has also stirred my long-term calm mood. Milan Jingmai is selected from the oldest ancient tea mountain in Jingmai. It is made of early spring tea in the first season of 2009, with a tree age of over 450 years. It inherits the century-old tea-making concept of Ziyunxiang, adopts ancient and traditional production techniques and is refined in a pure way. Jingmai Ancient Tea Mountain has a history of 1700 years, and is the largest and oldest tea garden in the world. Ancient tea trees still produce tea continuously, which is a rare treasure of today's tea culture. From 65438 to 0994, Mr. Matsushita Zhi, the chairman of Nagoya Tea Association and an internationally renowned tea expert, visited here and praised the "10,000 mu ancient tea garden" as the earliest precious "tea tree natural museum" for human beings to develop and utilize tea, and regarded it as the "national treasure" of China. Jingmai Mountain 1700 years of history, I carefully took the coffee table, put it in a pot, filled it with water, and a fragrance of orchid flowers came to my face, refreshing and refreshing. The golden and transparent soup makes people drool. Take a sip from a full glass. The entrance of the soup is pure and smooth, thick and full, lively and elegant, and the teeth and cheeks are fragrant. Meditation savors the fragrance of spearmint, and it reaches the elbow and gurgles through the throat. The fragrance of spearmint is refreshing and memorable, which makes people calm down. After 2-3 seconds of bitter taste, throat rhyme has always been the favorite of tea tasters, especially experienced tea tasters, who also attach great importance to the characteristics of throat rhyme. The throat rhyme of Mi Jing Lan Mai is extremely refreshing and can last for more than 35 minutes. The throat rhyme can be expressed not only by sweetness and embellishment, but also by unspeakable comfort-from the throat to the heart, if you put it for a long time, the fragrance will be heavier. Things are rare, and Mi Jing Lan Mai is a rare antique in a hundred years. Only the original ecological ancient tree tea in Jingmai Mountain can brew elegant orchid fragrance and comfortable throat rhyme. The essence of ancient tree tea is rich and full. With the passage of time, the fragrance of this tea will be more intense, high-pitched and long. The soup will be thicker and fuller, as smooth as rice soup, and the throat rhyme will be more comfortable and lasting. I like the easygoing and ordinary tea, elegant but not coquettish, and the humble thatched cottage makes the journey of life no longer lonely. I like orchids, because orchids represent indifferent and elegant quality, and they are the brand of gentlemen. I prefer Mimi's unconstrained perfection, only because of the fragrance of the king, the figure and charm of the fairy, and the collection of sacred products.

Ziyunxiang official website:

6. What are the seven indicators of high-quality Pu 'er tea?

Generally speaking, high-quality Pu 'er tea has outstanding characteristics in seven aspects: quality, shape, color, fragrance, taste, breath and rhyme.

First, good quality: that is, good raw materials, which is the first basic element of any high-quality tea. The raw material of high-quality Pu 'er tea must first be Yunnan Daye tea, and then it is best produced in traditional Pu 'er tea producing areas (Simao City and Lincang City, Xishuangbanna Prefecture, Yunnan Province). The three principles of good tea that we advocate here are local processing of raw materials of origin.

Raw materials include ancient tree tea, terraced tea, spring tea and autumn tea. Each producing area has its own characteristics due to different climate, soil and vegetation, such as Yiwu in Xishuangbanna, Palm Mountain in Menghai and Jingmai Mountain in Simao, which should all be the best in Pu 'er tea, but their own characteristics are very distinct.

Second, good shape: good shape. First of all, look at the strip shape of tea, whether the strip shape is complete, whether it is close and clear. The leaves are old or tender, the old leaves are larger and the young leaves are thinner; Smell the smell of dry tea and see the color and purity of dry tea. It's no different or mixed. The color is brown or brownish red (pig liver color), with oily luster, reddish brown (commonly known as red cooked), fat and less broken tea; The inferior ones are slightly stale or just stale, even with sour taste or other miscellaneous taste. The rope is thin and incomplete, dark brown in color and dry and dull. Shengpu's appearance is symmetrical, the rope is tight, the color is blue-brown or brown, shiny and moist. When you tap the tea cake with your hand, the sound is crisp and neat. Cooked pu has a symmetrical appearance, compact and clear lines, reddish brown color and moist luster.

Third, the color is good: mainly depends on the depth and brightness of the soup. The high-quality Yunnan Pu 'er loose tea, the brewed tea soup is red and bright, with a "golden circle". The soup looks like an oil-beaded film, and the bottom of the high-quality Pu 'er tea leaves is brownish red. The quality is inferior, the tea soup is red but not thick or bright, and there are often dust substances suspended in it, and some even turn black, commonly known as "sauce soup". High-quality raw materials, orange color, clear and transparent, as if wrapped in an oil film, unchanged for a long time.

4. Aroma: Hot sniffing and cold sniffing are mainly used, and the method is the same as Pu 'er loose tea. The dry tea of high-quality Yunnan Pu 'er loose tea is old and fragrant (some may contain dried mushroom fragrance, traditional Chinese medicine fragrance, dried longan fragrance, dried mildew fragrance, camphor fragrance, etc. ). The high-quality hot smell is obviously rich and pure, the cold smell is long, and the taste is very sweet and refreshing. The inferior ones have a low aroma, some are mixed with sour taste, rancid smell, rusty water or other miscellaneous smells, and some are "smelly and musty" and "rotten".

Five, delicious: mainly from the smoothness, sweetness and throat of the taste. High-quality taste is mellow, smooth, throat-moistening, sweet, and tongue root produces fluid. Refreshing, smooth, mellow, sweet and fluid-producing.

Sixth, the gas is good: the tea is full, thick and straight.

Seven, rhyme: the most obvious feeling is the throat rhyme. Feel it from the smooth taste, sweet feeling and throat moistening feeling. High-quality taste is mellow, smooth, throat-moistening, sweet, and tongue root produces fluid; The inferior taste is dull, not slippery, not sweet, uncomfortable on both sides of the tongue base, and even produces a sense of "astringency".