The history of famous Chinese tea

The history of famous Chinese tea

China is the motherland of tea. The Chinese nation is the first country to discover, cultivate tea trees, process and utilize tea leaves. The long history of tea production, vast tea area, superior natural conditions, and exquisite picking and processing technology have formed a long-standing, dazzling array of famous Chinese teas in various styles. The reason why China has a tea culture history of more than 4,000 years is because tea has natural, attractive, unique color, flavor, shape and unique effects on the human body.

Chinese tea originated from Shennong and flourished in the Tang and Song Dynasties. According to research, in the Shang Dynasty, King Wu of Zhou united with the tribal elders to defeat Zhou, and the elders paid tribute to tea. There are records of tribute tea in the Western Jin Dynasty (AD 265-316), and tribute tea is also recorded in "Huayang Guozhi" written by Chang Xu of the Eastern Jin Dynasty. In the Tang Dynasty, records of famous tea began to appear. The works on famous tea in each dynasty are as follows:

(1) Tang Dynasty (618-907 AD): In AD 290, Li Zhao wrote "Supplement to the History of the Tang Dynasty" and Lu Yu wrote "The Book of Tea" (775-780 AD) and the poems of poets Li Bai, Lu Tong, Bai Juyi, Du Mu, etc., all have records of famous tea.

(2) Song Dynasty (960-1279 AD); in AD 320, "Bed History·Food and Goods Records", Ouyang Xiu's "Records of Return to the Fields", Ye Mengde's "Records of Bishu", Song Huizong's "Daguan Tea Records", Cai Xiang's "Tea Records", Song Zian's "Dongxi Tea Test Records", Huang Ru's "Tea Tasting Notes", Tang Geng's "Tea Fighting Records", Xiong Fan's "Xuanhe Bei" "Yuan Gong Tea Records" and Zhao Ruli's "Beiyuan Bie Lu" both have records of famous teas.

(3) Yuan Dynasty (1271-1368 AD): 98 AD. Ma Lin's "Wenwen Tongkao" recorded the famous tea and its origin. West Lake Longjing began in the Yuan Dynasty, and is recorded in Yu Ji's poem "You Longjing".

(4) Ming Dynasty (1368-1644 AD): 277 AD. There are many monographs on tea, amounting to fifty or sixty kinds, and many famous teas are recorded. Among them are "Tea Notes" written by Gu Yuanqing in the 20th year of Jiajing (1541 AD), "Tea Notes" written by Tu Long in the 16th year of Wanli (1590 AD), and Xu Cishu's "Tea Notes" written in the 25th year of Wanli There are many records in the three books "Cha Shu".

(5) Qing Dynasty (1644-1911 AD): ***268 yuan. There are "Guangqun Fangpu Tea Book", "Xu Tea Classic" written by Lu Tingcan, and Peng Changyun's Junshan Tea Poetry.

According to research, after the Qing Dynasty, the traditional famous tea has continued without interruption until now. Among them are green tea: West Lake Longjing, Lushan Yunwu, Dongting Biluochun, Huangshan Maofeng, Taiping Houkui, Xinyang Maojian, Lu'an Guapian, Laozhu Dafang, Enshi Yulu, Changxi Zhenmei, etc.; yellow tea: Junshan Yinzhen; Dark tea: Yunnan Pu'er tea, Cangwu Liubao tea, Hunan Tianjian; White tea: Silver Needle, White Peony; Green tea: Wuyi Rock Tea, Anxi Tieguanyin, Northern Fujian Narcissus, Phoenix Narcissus; Black tea: Keemun black tea.

Tea has waxed and waned with the times, especially during the war years, when people were in dire straits and tea gardens were desolate. Famous teas could not develop, and some of them stopped production and were lost. After the founding of the People's Republic of China, all industries have prospered. Especially in recent years, traditional historical famous teas have been restored, and newly created famous teas have sprung up. These famous teas with excellent quality and unique flavor continue to meet the needs of consumers with increasing living standards. Require. At the same time, it also promotes the improvement and development of famous tea processing technology.

Top Ten Famous Teas in China

Tea varieties are divided into six categories: black tea, green tea, clear tea, yellow tea, white tea and dark tea.

The top ten famous teas in China are:

1. West Lake Longjing tea.

“The beauty of tea is Longjing.” It is named after it is produced in Longjing Village, Xihu District, Hangzhou City.

The beautiful scenery of West Lake and famous Longjing tea have long been famous all over the world. Visiting the West Lake and drinking Longjing tea are the best enjoyment for tourists in Hangzhou. West Lake Longjing tea is produced in the mountains surrounding the West Lake. Its quality characteristics are: flat and tall appearance, green color, fresh and mellow aroma inside. When soaked in the cup, the green buds and leaves look like water hibiscus, lifelike. West Lake Longjing tea is famous for its four unique features: "green color, rich aroma, sweet taste and beautiful shape".

The excellent quality of Longjing tea is the result of the exquisite harvesting process. The buds and leaves of 1 bud and 1 leaf and 1 bud and 2 leaves are picked as raw materials. They are spread, stir-fried, remoistened, screened, boiled, screened and sorted (remove yellow flakes and tea powder), collected and stored in ashes for several times. Made by process.

The frying techniques of Longjing tea are complex. According to the different frying stages of different fresh leaf raw materials, ten techniques are adopted, including "shaking, tying, pressing, spreading, throwing, buckling, holding, grabbing, pressing and grinding". Anyone who has watched the whole process of frying Longjing tea will think that Longjing tea is indeed a handicraft with exquisite workmanship.

To drink Longjing tea, it is advisable to brew it in a glass cup. Add 3 grams of tea leaves to 200 ml of hot water at about 80°C. After brewing for 3-5 minutes, you can smell, see and taste the tea. .

West Lake Longjing tea was divided into five categories according to its origin: lion, dragon, cloud, tiger and plum. The "Shi" brand is produced in the Shifeng area of ??Longjing, the "Long" brand is produced in the Longjing and Wengjiashan areas, the "Yun" brand is produced in the Yunqi and Wuyunshan areas, and the "Hu" brand is produced in the Hupao area. , the "Mei" brand name is produced in the Meijiawu area. Among them, it is recognized that the fragrance produced by Shifeng is the best.

2. Dongting Biluochun.

"Dongting Biluochun, the fragrance of tea is hundreds of miles drunk." It is produced in Dongting Mountain on the shore of Taihu Lake in Jiangsu.

"Biluochun" is produced in Dongting Mountain, Wuxian County, Suzhou City, Jiangsu Province, a famous scenic tourist resort in my country. Lu Yu's "The Book of Tea" of the Tang Dynasty mentions the origin of tea in "Dongting Mountain in Changzhou County, Suzhou". The tea produced in Dongting Mountain is commonly known as "frightening fragrance" due to its high and long-lasting aroma. Later, after Emperor Kangxi of the Qing Dynasty tasted this tea, he learned that it was produced in Biluofeng of Dongting Mountain and renamed it "Biluochun". During the Qianlong period of the Qing Dynasty, Wang Yingkui's "Liu Nan Xubi" recorded this incident: "The stone wall of Biluofeng in the east mountain of Dongting produces several wild tea plants. Every year, the natives bring them back with bamboo baskets for daily use. This has been true for decades. The difference is that in a certain year of Kangxi, when the leaves were picked at the right time, there were too many leaves to store in the basket. Because the tea was placed in the chest, the tea became hot and fragrant, and the smell of the tea was frightening and frightening. Since then, every time it is time to pick tea, the native men, women and children must bathe and change clothes, go out of the house, and put it in the chest without using a basket. The native Zhu Yuanzheng makes it alone. Fa, which came from his family, was especially called a wonderful product, worth three taels per catty. When he was driving to Taihu Lake in 1699, the Duke of Song Dynasty bought this tea. He named it "Biluochun" because of its inelegant name. . Since he is a local official, he must purchase it every year."

Dongting Dongshan and Xishan on the shore of Taihu Lake are scenic tourist attractions. According to legend, Xishan Island was the summer resort of King Wu Fucha and Xishi. The Linwu Cave on the mountain is also a paradise for Taoist practice, and there are also ten scenic spots such as Shigong Mountain where Master Haiden practices. The environment is beautiful and the climate is pleasant. Fruit trees and tea trees are planted in the garden and grow luxuriantly.

The harvesting and production process of Biluochun is exquisite. The first buds and leaves with one bud and one leaf are picked as raw materials. After harvesting, they are sorted and impurities are removed, and then dried, kneaded, rolled into balls, and fried to dry. The key points of making it are "keep your hands away from the tea, keep the tea away from the pot, knead while frying, and operate continuously so that the hair does not fall off and curls into a snail."

The quality characteristics of Biluochun are: slender cords, curled into snails, covered with downy hairs, silvery green, elegant fragrance, rich and mellow, fresh and refreshing, and long aftertaste.

To taste Biluochun tea, put 3 grams of tea leaves in a white porcelain tea cup. First soak the tea leaves with a little hot water. After the buds and leaves expand slightly, continue to brew with hot water for 2-3 minutes, and you can smell it. Smell, look at color, and evaluate. The green and slender buds and leaves float in the cup, and the aroma is fragrant. After drinking, it is refreshing and refreshing.

3. Wuyi rock tea. "

The most amazing tea by the stream is the best in the world, planted by Wuyi immortals from ancient times." It is produced in Wuyi, a famous mountain in the "southeast of Xiujia" in northern Fujian. It is regarded as a precious treasure of oolong tea together with Tieguanyin tea.

"Dahongpao" is the highest quality among Wuyi rock teas. Wuyi rock tea is produced in Wuyi Mountain in Fujian. Wuyi Mountain is located in the southeast of Chong'an, Fujian Province, with a radius of 60 kilometers. It has 36 peaks and 99 famous rocks. There is tea in the rocks. Tea is named after the rocks, and the rocks are named after tea, so it is called rock tea. Wuyi has a long history of producing tea. Tea was cultivated in the Tang Dynasty and listed as a royal tribute in the Song Dynasty. In the Yuan Dynasty, an imperial tea garden was set up on the banks of the four bends of the Jiuqu River in Wuyi Mountain to specially collect tribute tea. Oolong tea was produced in the late Ming and early Qing dynasties.

There are many varieties of tea trees planted in Wuyi Mountain, including the four famous tea trees: Dahongpao, Iron Arhat, White Cockscomb, and Water Scarab. In addition, there are also tea trees named after the growth environment of the tea trees, such as Bu Jian Tian, ??Golden Lock Key, etc. ; those named after the shape of the tea tree, such as Zui Begonia, Zui Dongbin, Diao Jingui, Fengwei Cao, Jade Unicorn, Yizhi Xiang, etc.; those named after the shape of the tea leaves, such as melon seed gold, money, bamboo silk, gold wicker, inverted leaf Willow, etc.; those named after the tea tree germinates sooner or later, such as Yingchun Willow, Ignorant Spring, etc.; those named after the tea aroma, such as cinnamon, frankincense, white musk, etc.

The "Dahongpao" tea tree, named after the conger tree, grows on the high rock cliffs of Jiulong Nest in Wuyi Mountain. The "Dahongpao" stone carvings made by the monks of Tianxin Temple in 1927 are still preserved on the rock walls. The sunshine here is short and there are many reflections. The temperature difference between day and night is large, and there are fine springs on the top of the rock all year round. This special natural environment has created the unique quality of Dahongpao. There are currently 6 Dahongpao tea trees, all of which are shrub tea bushes with thick leaves and slightly red buds. When the sun shines on the tea trees and rocks, the rock light reflects , the red color is very conspicuous. There is also a touching legend about the origin of "Dahongpao". It is said that a monk from Tianxin Temple cured an imperial official's disease with tea made from tea tree buds and leaves on the rock wall of Kowloon Nest. The red robe they wore covered the tea trees to show their gratitude. The red robes dyed the tea trees red, hence the name "Dahongpao" tea.

The "Dahongpao" tea tree has been tested by the Wuyishan Tea Research Institute, and the asexual propagation technology has been successful. After breeding and planting, it can be mass-produced.

The harvesting technology of "Dahongpao" tea is similar to that of other rock teas, but it is more precise. Every spring, 3-4 leaves of new shoots with open faces are picked, sun-green, cooled, cooked, fried, first kneaded, re-fried, re-kneaded, roasted in water, winnowed, cooled, picked and roasted again , then winnowed and replenished with fire.

The quality characteristics of "Dahongpao" are: the appearance is tightly knotted, the color is green-brown and fresh, the soup is bright orange-yellow after brewing, the leaves are red and green, and the typical leaves have the beauty of green leaves with red edges. . The most outstanding quality of Dahongpao is its fragrant orchid fragrance, which is high and long-lasting, with obvious "rock charm". Dahongpao is very resistant to brewing and still has a fragrant aroma after being brewed seven or eight times. To drink "Dahongpao" tea, you must follow the "Gongfu Tea" procedure of sipping carefully and slowly from a small pot and a small cup, in order to truly taste the ultimate flavor of rock tea.

4. Tieguanyin. Produced in Anxi County in southern Fujian.

Tieguanyin (also known as Red Heart Tieguanyin. Red-shaped Tieguanyin)

Original from Yaoyang, Xiping, Anxi County. Clonal varieties. There are two legends about its origin: one is the "Wei Shuo". According to legend, around the third year of Yongzheng in the Qing Dynasty (1725), Wei Yin (1703~1775), an old tea farmer in Songlintou, Yaoyang, Xiping (now Songyan Village, Xiping Township), was diligent in growing tea. Tea, and a believer in Guanyin, I would offer a cup of tea in front of Guanyin Buddha every morning and dusk for decades. One night, Wei Yin was asleep and dreamed that he went out with a hoe and walked to a stream. He found a tea tree in the crevices of the rocks, with strong branches and leaves, and an attractive fragrance. Wei Yin felt strange. Just as he was about to lean over to pick, there was a sudden sound of dog barking, which woke him up from his sweet dream. The next morning, Wei Yin followed the path in his dream, and sure enough, he found a tea tree like the one he saw in his dream among the rocks in Guanyinlun's stone pit. After careful observation, he found that the leaves were oval, the mesophyll was thick, and the buds were purple-red and green. , different from other species. He was overjoyed, so he transplanted the tea tree into a broken iron tripod at home and cultivated it carefully. After several years of propagation by pressing branches, the plant grew strong and the leaves were bright green. After harvesting and brewing the tea at the right time, it turned out that the tea had unique quality and extraordinary fragrance. It was regarded as a family treasure and kept in a secret jar. Whenever distinguished guests come to brew and taste the tea, everyone who has tasted this tea is full of praise. One day, a private school teacher drank this tea and asked in surprise: "What kind of good tea is this?" Wei Yin told the private school teacher in detail what he encountered in his dream and the transplantation process, and said that this tea was found in the cliff. The cliff stone looks majestic like an Arhat. After transplantation, it was planted in the iron tripod and I wanted to call it the "Iron Arhat". The school teacher shook his head and said: "Some Arhats are ferocious and terrifying. How can good tea be called a common name? This tea was obtained by Guanyin in a dream, so it is elegant to call it 'Iron Goddess of Mercy'!" After Wei Yin heard this, he cheered continuously.

The second is "Wang said". According to legend, Wang Shirang, an official in Yaoyang Nanyan (now Nanyan Village, Xiping Township) in Xiping, Anxi, served as deputy tribute in the tenth year of Yongzheng (1732) in the Qing Dynasty. In the tenth year of Qianlong (1745), he served as the general magistrate of Qizhou, Huangzhou Prefecture, Huguang (now Hubei). He once built a study at the foot of Nanshan Mountain, named "Nanxuan". In the spring of the first year of Qianlong's reign in the Qing Dynasty (1736), Wang and his friends often met in Nanxuan. Every time the sun set in the west, they would wander beside Nanxuan. One day, I saw a tea tree different from other species in the stone garden, so I transplanted it to Nanxuan's garden. I managed it day and night, cultivated it carefully, and multiplied it every year. ; After brewing and drinking, the aroma is fragrant and mellow, refreshing the heart. In the sixth year of Qianlong's reign, Wang was summoned to Beijing to pay a visit to Fang Wangxi, the minister of the Ministry of Rites, and presented him with this tea. Fang Shilang tasted the extraordinary taste and presented it to the inner court. Emperor Qianlong was very happy after drinking it. He summoned Shi Rang to ask about the history of Yaoyang tea. He found that the tea was dark, moist and firm, as heavy as "iron", with a beautiful taste, fragrance and shape, just like "Guanyin", so he named it "Iron Goddess of Mercy".

The Tieguanyin plant is shrub type, with medium leaves and late buds.

The tree has an open posture, the branches are oblique and sparse and uneven; the leaves are oval, dark green in color, thick and crisp, with wavy leaf margins, slightly turned backwards, sparse and blunt serrations, and purple-red buds. Profuse flowering and high fruit setting rate. The budding period is before and after the vernal equinox, the cessation of growth period is before and after frost, and the annual growth period is seven months. It has a delicate nature and poor resistance to stress. It is said to be "good to drink but not good to plant". Oolong tea is of excellent quality, with a mellow and sweet taste, a fragrant and elegant aroma, a clear and golden water color, and thick, soft and shiny leaf bases. It is often distinguished from other oolong teas by its natural orchid fragrance and special "Guanyin charm". The quality of red and green tea is medium.

In the 22nd year of the reign of Emperor Guangxu of the Qing Dynasty (1896), brothers Zhang Naimiao and Zhang Naiqian of Fumei in Anxi introduced Tieguanyin to Muzha District in Taiwan. And it has spread to Yongchun, Nan'an, Hua'an, Pinghe, Fu'an, Chong'an, Putian, Xianyou and other counties in Fujian Province and Guangdong and other provinces.

5. Tunxi green tea.

Abbreviated as "Tun Green", it is the general name for the fried green tea produced in Tunxi, Anhui.

Tunlu

"Tunlv" is the abbreviation of Anhui Tunxi green tea. Many tea drinkers regard it as one of the best famous teas in my country. The main producing areas include Xiuning, Shexian, Shide, Jixi, Ningguo and other places in Anhui. Because it was processed and exported in Tunxi in history, it was named "Tunlu". The tea is compact, even and strong, with a green color. After brewing, the tea has a bright green color, a clear aroma, and a rich and mellow taste. It is a famous brand of green tea in my country. "Tunlu" belongs to the fried green category, and Tunlv Maocha is also called "Changshaoqing". Its method originated from the method of making Songluopi tea, and its varieties include Zhenmei, Gongxi, Tezhen, Yucha, Xiumei, Green Piece and other 6 colors and 18 different levels. In addition, it can also be used to make jasmine, Zhulan, Magnolia, toi toi, osmanthus, rose and other flower teas. "Tunlv" first emerged in the international market during the Wanli period of the Ming Dynasty (1573-1620). In 1913, it was exported to European and American countries. It has been praised as "the best tea" and "green gold". In 1920, there were more than 100 tea merchants in Tunxi selling green tea. There is a saying that "passengers on boats in Tunxi go across to pack tea". Tunlu has always been an important commodity in my country's foreign trade, selling well in more than 50 countries and regions on 5 continents.

6. Keemun black tea.

Referred to as "Qihong", it is produced in the mountainous areas of Qimen County, Anhui.

Qihong is the abbreviation of Qimen black tea. Produced in Qimen, Dongzhi, Guichi, Shitai, Yixian County of Anhui Province, and Fuliang area of ??Jiangxi Province. The natural quality of tea is best in Likou, Shanli and Pingli areas of Qimen.

The Qimen area has been rich in green tea for a long time in history, and there are many people engaged in tea. In the third year of Xiantong in the Tang Dynasty (862), Sima Tu's "Qimen County Newly Revised Changjiang River Records" said: Qimen "Within a thousand miles away, there are seven or eight people who are engaged in tea business. ...Qi's tea is yellow in color and fragrant." Qimen did not produce black tea before Guangxu of the Qing Dynasty. According to legend, in the first year of Guangxu (1875), there was a man named Yu Qianchen from Yi County who resigned from Fujian and returned to his hometown to do business. Because he was envious of the good sales of Fujian black tea (Min Red), he wanted to trial production of black tea on the spot, so he established a factory in Zhide County A black tea shop was set up on Yaodu Street (now Dongzhi County), imitating the Fujian red tea making method, and achieved success. The next year, he went to Likou and Shanli in Qimen County to set up teahouses and successfully made Qihong. At the same time, Hu Yuanlong, a native of Qimen at that time, was conducting a "green to red" campaign in Guixi, Nanxiang, Qimen, and set up the "Rishun Tea Factory" to trial production of black tea, which was also successful. Since then, "Qihong" has continued to expand production and has become an important black tea producing area in my country.

The Qihong production area has superior natural conditions, with many mountainous forests, warm and humid soil, deep soil, abundant rainfall, and many clouds and mists, which is very suitable for the growth of tea trees. In addition, the main species of local tea trees--the tangerine leaf species Rich in content and high enzyme activity, it is very suitable for the production of Gongfu black tea.

The harvesting and production process of Qihong is exquisite. The buds and leaves with one bud and two or three leaves are picked as raw materials. After withering, rolling and fermentation, the buds and leaves turn from green to copper red, and the aroma is revealed, and then simmered Bake until dry. After the red tea is made, it must be refined. The refining process is complicated and time-consuming, including sifting, shaking sifting, sifting, tightening the door, sifting, cutting, winnowing, picking, filling, clearing, blending, and packaging. Made from boxes.

High-end Qihong tea has tight, slender strips and a dark color. After brewing, the tea soup is red and strong. The aroma is fresh, fragrant and long-lasting. It has an obvious sweet aroma, sometimes with the fragrance of roses. The unique fragrance of Qihong is called "Qimen fragrance" by many foreign consumers.

Qihong is known as "high-end black tea" in the international market. Especially in the London market, Qihong is listed as a "hero" among teas. Whenever a new Qihong tea is launched, everyone is attracted by it. Competing to buy, they believed that "the fragrance of spring is found in the fragrance of Chinese tea."

Qi black tea is suitable for drinking clear, but it is also suitable for drinking mixed with milk and sugar. Qi Hong was favored by the royal family and nobles in the UK, who praised Qi Hong as "the most beautiful girl in the world".

7. Xinyang Maojian.

Produced in the Dabie Mountains in Xinyang, Henan, also known as "Yu Maofeng".

Produced in Dabie Mountain, Xinyang, Henan. The superior climate and soil conditions in the Xinyang area are an ideal environment for green tea production. The hand-made tea making technology that has been inherited for thousands of years makes the unique flavor of "Xinyang Maojian" unparalleled. The tea saint Lu Yu described Guangzhou tea in his "Tea Classic" (Xinyang Maojian) is listed as the top grade tea. Su Dongpo, the great writer of the Song Dynasty, once said that "Huainan tea is the best in Xinyang".

8. Junshan Silver Needle.

Produced in Junshan, Yueyang, Hunan, it is made entirely of fat and tender buds.

Junshan Silver Needle - Living on a Silver Plate

Junshan Silver Needle is produced on Junshan Mountain, a beautiful island in Dongting Lake, which is known as the eight hundred miles away. Its tea picking is highly seasonal and the picking is very meticulous. As early as the Qing Dynasty, Junshan tea was divided into "Jiancha" and "Doucha". The harvested buds and leaves must be tip-picked to separate the bud heads and young leaves. The bud head is like an arrow and has white hairs, so it is called Jiancha. The tea made by roasting this kind of tea as a tribute is called Gongjian. After picking the tips (that is, picking out the tea buds), the remaining young leaves are called Doucha. They are made into dry tea and are called Gongdou. They are black in color and have few hairs, so they are not used as tribute. It is also made from sprout heads. The shape is firm and straight, with dense golden hair, bright golden color, high and pure aroma, bright orange-yellow soup, and refreshing, sweet and pure taste.

9. Pu’er tea.

It is named after its origin in Pu'er, Yunnan.

Pu'er tea - unique style

Pu'er tea is named after the place where it is distributed. Pu'er is the name of a county in Simao Prefecture, Yunnan Province. It did not originally produce tea, but it is an important trading town and tea market in southern Yunnan.

The raw materials for Pu'er tea are mainly produced in the Lancang River Basin in Yunnan, especially in Xishuangbanna. In ancient times, the so-called "Six Tea Mountains" were all distributed in the Xishuangbanna area. Modern Pu'er tea includes two categories: Pu'er loose tea and Pu'er pressed tea. Its raw materials are mainly Yunnan green tea. Dianqing Maocha, the raw material of Pu'er tea, is divided into Chunjian tea, Ershui tea and Guhua tea due to different picking periods. The tea leaves picked from Qingming to Guyu are called Chunjian. The tea leaves collected from Ear Grain to Great Heat are called Ershui, and are divided into fine black tea, Erjie tea and coarse tea, which are the raw materials for pressed tea. The tea leaves picked from the white dew to the frost are called grain flowers. They have a lot of white hair and are very tender. They are the raw materials for making tea cakes. Pu'er loose tea is made from relatively delicate Dianqing green as the main raw material, and is made through the unique post-ripening effect of Pu'er tea. Pu'er pressed tea uses delicate Dianqing green as the main ingredient, and different grades of coarse tea are also used as wrapped tea or packaged tea. At present, the varieties of Pu'er pressed tea include Tuo tea, cake tea, square tea, tight tea, round tea, etc.

10. Dian black tea.

Yunnan is rich in black tea, with many high-quality products, known as "Dian Black Tea".

Dianhong

★ Dianhong tea is unique in its plump and firm appearance, golden hair and high aroma and rich flavor. ★

Dianhong Gongfu tea is produced in Yunnan. It is famous all over the world for its unique quality of plump and firm appearance, golden hair exposed, high fragrance and strong taste.

Yunnan is the origin of tea in the world. But Yunnan black tea production has a history of only 50 years. At the end of 1938, trial production of black tea began in Shuning (now Fengqing) and Fohai (now Qinhai). Due to its excellent quality, the first batch of tea was resold to London through Hong Kong and was well received by customers at 800 pence per pound. Sold for the highest price and became famous in one fell swoop. It is said that the Queen of England placed it in a glass vessel as an ornamental object.

Yunnan is located in the southwest of my country, within a latitude range of no more than 3° near the Tropic of Cancer, and is called a "bioeugenic zone" by scientists. The altitude of key tea-producing counties in the province is between 1,000 and 2,000 meters, with climate characteristics of hot and rainy seasons and cool and dry seasons. The average temperature throughout the year remains between 15° and 18°C, and the average temperature difference between day and night exceeds 10·C or above. From the beginning of March to the end of November, tea leaves can be harvested for 9 months a year.

Yunnan's six mountains and five rivers form a complex topography with crisscrossing mountains, deep valleys and deep valleys. The tea area has undulating mountains, shrouded in clouds and mist, and woven with streams. It has abundant rainfall, fertile soil, mostly red and yellow loam, and rich humus. It has a unique natural environment for tea production. condition.

The appearance of Dian black tea is tightly knotted, plump and majestic, the dry tea is dark in color, with prominent golden hairs, the inner soup is bright in color, the aroma is fresh and long, and the taste is rich and refreshing, full of irritation. The bottom of the leaves are evenly red, tender and bright, which is unique in China. Due to different harvesting and processing periods, its quality changes seasonally. Generally, spring tea is better than summer and autumn tea. Spring tea has plump strips, heavy body bones, good purity, and tender and even leaves at the bottom. Summer tea is in the rainy season, the leaves grow quickly, and the internodes are long. Although the buds are exposed, the clarity is low, and the bottom of the leaves is slightly hard and mixed. Autumn tea is in the dry and cool season, and the growth and metabolism of the tea tree weakens. The finished tea is light in body, low in clarity, and not as tender as spring and summer tea. Yunnan black tea is best produced in Yunxian, Fengqing and Changning tea areas in western Yunnan. Especially the Dian black tea produced in parts of Yunxian County has a long and floral aroma, a mellow taste and a slightly weaker irritation, but Refreshing aftertaste.