Chapter 16 4. Oolong tea

Oolong tea, also known as green tea and semi-fermented tea, is named after the founder of this tea. It is a tea category with distinctive characteristics among several major tea categories in China.The production of oolong tea is also somewhat legendary. According to "Fujian Tea" and "Fujian Tea Folklore", during the Yongzheng period of the Qing Dynasty, there was a tea farmer in Nanyan Village, Xiping Township, Anxi County, Fujian Province, who was also a hunting expert. His surname was Su Minglong. Because of his dark and strong appearance, the villagers call him "Oolong".One spring, Oolong hung a tea basket on his waist and went up to the mountain to pick tea with a shotgun on his back. At noon, a mountain deer suddenly slipped by. Long Ye followed closely and finally caught the prey. When he carried the mountain deer home, it was already time to light the lamps. Oolong and his family were so busy slaughtering and tasting game that they completely forgot about making tea.In the early morning of the next day, the whole family was busy frying the "tea green" picked yesterday.Unexpectedly, the fresh leaves that have been placed overnight have been inlaid with red edges and exude a burst of fragrance. When the tea is ready, the taste is particularly fragrant and strong, without the bitter taste of the past. After careful consideration and repeated tests, After withering, shaking, semi-fermentation, baking and other processes, a new tea product with excellent quality - oolong tea is finally produced.Anxi has thus become a famous tea town of oolong tea.

Oolong tea combines the production methods of green tea and black tea. Its quality is between green tea and black tea. It has both the strong and delicious taste of black tea and the fragrance of green tea.After tasting, the teeth and cheeks remain fragrant, and the aftertaste is sweet and fresh.The pharmacological effects of oolong tea are prominently manifested in the decomposition of fat, weight loss and bodybuilding.It is called "beauty tea" and "fitness tea" in Japan. To form the excellent quality of oolong tea, the first is to choose the fresh leaves of fine varieties of tea trees as raw materials, and strictly control the picking standards; the second is the extremely fine production process.Oolong tea is divided into three subcategories: "jumping to make green", "shaking to make green" and "hands to make green" because of the different ways of making green.Commercially, it is divided into subcategories according to its production areas: northern Fujian oolong, southern Fujian oolong, Guangdong oolong, and Taiwan oolong.Oolong tea is a unique tea in my country, mainly produced in northern Fujian, southern Fujian, Guangdong, and Taiwan in Fujian.In recent years, Sichuan, Hunan and other provinces also have a small amount of production.

Oolong tea evolved from the Song Dynasty tribute tea dragon ball and phoenix cake, and was created around 1725 during the Yongzheng period of the Qing Dynasty.According to Fujian "Anxi County Chronicles" records: "Anxi people first invented the oolong tea method in the third year of Yongzheng in the Qing Dynasty, and later spread it to northern Fujian and Taiwan." According to historical data, in 1862, Fuzhou established a tea store selling oolong tea, and in 1866, Taiwan oolong tea began to be exported.Now, in addition to domestic sales in Guangdong, Fujian and other provinces, oolong tea is mainly exported to Japan, Southeast Asia, Hong Kong and Macao.

1.Wenshan Baozhong tea Wenshan Baozhong tea is a light semi-fermented oolong tea.Produced in the beautiful treasure island of the great motherland - Taipei City and Taoyuan County in the north of Taiwan Province. The origin of the name "Baozhong" is that in the early years of Guangxu in the Qing Dynasty, because of paying tribute to the court, two tea leaves from the four cities were wrapped into a square bag with two pieces of square rough-edged paper inside and outside to prevent the tea fragrance from spilling out. Emperor Guangxu bestowed the title of "Baozhong" on this tea, which has a history of 100 years.

The Wenshan area of ​​Taipei County is the birthplace of Taiwanese tea. In 1881, in the seventh year of Guangxu in the Qing Dynasty, people introduced the production method of Baozhong tea from Fujian. Since the first Baozhong tea refining tea factory was established in Taipei County, it has grown to two More than a dozen.The Wenshan tea area includes Xindian, Pinglin, Shiding, Shenfang, Xizhi and other townships in Taipei City and County. The area of ​​tea gardens is more than 2,300 hectares. By the mid-1980s, the output had reached more than 1.3 million kilograms. Wenshan Baozhong tea is very particular about the picking process. It is not picked in rainy days or with dew, and it is picked between 11:00 a.m. and 3:00 p.m. on sunny days.At this time, the fresh leaves are moistened by the night dew and irradiated by the morning light. The dew drops on the leaves have evaporated, the tea contains moderate water, and the leaves are fresh and tender.In spring and autumn, it is required to pick tea greens with "two leaves and one heart". When picking, you need to use both hands to break off the tea leaves with elastic force.Every time a basket is filled, it must be immediately sent to the factory for processing, so as not to damage the freshness of the tea.The production process is divided into two steps: preliminary and refined.The initial production includes: withering in the sun, indoor withering, stirring, killing greens, kneading, deblocking, drying and other processes. The key is turning to make green, turning once every one to two hours, usually four or five times to achieve fragrance the goal of.Fried tea focuses on controlling the heat.Refining takes baking as the main process. After the primary tea is put into the roasting machine, it is constantly turned at a constant temperature of 70°C to make the leaves milder.The finished tea is naturally curly in shape, golden in color, and has a natural, elegant and fragrant smell.The taste is sweet and fragrant in the mouth, and the fragrance on the teeth and cheeks lasts for a long time.It has the characteristics of fragrance, concentration, alcohol, rhyme and beauty.It is known as "Lu Ning Xiang" and "Mist Ning Spring".Wenshan Baozhong tea is rich in nutritional and health ingredients, which can strengthen the heart, diuresis, eliminate fatigue, relieve nicotine and alcohol poisoning, and have the wonderful effect of eliminating blood fat and preventing arteriosclerosis.In addition to being sold in this province, it is also exported to more than 20 countries and regions such as Japan, Singapore, Malaysia, the United Kingdom, Germany, France, Italy, Spain, the United States, Canada and Hong Kong, accounting for the third place in Taiwan's export tea.

2.Phoenix Dancong Phoenix Dancong belongs to the category of oolong tea.Produced in Wudong (dong) Camellia Area, Fenghuang Town, Chaozhou City, Guangdong Province.The area is close to the East China Sea, with a warm climate and abundant rainfall. Tea trees grow in mountainous areas above 1,000 meters above sea level. There are clouds and mist all year round, the air is humid, and the temperature difference between day and night is large. The annual average temperature is above 22°C, and the annual precipitation is about 1,800 mm. Deep, rich in organic substances and various trace elements, it is beneficial to the development of tea trees and the formation of tea polyphenols and aromatic substances.Fenghuang mountain tea farmers are rich in seed selection and planting experience. There are more than 3,000 large Dancong tea trees that are more than 100 years old.

Picking process and tea product characteristics: Dancong tea is made by selecting high-quality single tea trees from the Phoenix Narcissus species, cultivating, picking, and processing.Due to the difference in the aroma and taste of finished tea, the local custom divides Dancong tea into Huangzhixiang, Zhilanxiang, Peach Kernel, Yuguixiang, and Tongtianxiang according to the fragrance type.Therefore, Dancong tea is harvested separately by division. When the new tea buds germinate to the small opening, buds will appear, that is, according to the standard of one bud, two and three leaves, they are picked by riding a horse and placed in the tea Luo.There is a rule not to harvest when there is strong sunlight, not to harvest in rainy days, and not to harvest foggy tea.Generally, it is mined in the afternoon and processed in the evening, and the tea making is carried out at night.It takes 10 hours to make finished tea after sun-drying, air-drying, bumping, killing, rolling, and baking.Its shape is thick, even and straight, its color is yellowish brown, oily and shiny, and has cinnabar red spots; it has a long-lasting fragrance after brewing, with a unique natural orchid fragrance, rich and fresh taste, moistening throat and sweetness; the soup color is clear Bright yellow, with vermilion on the bottom edge of the leaves and bright yellow on the belly of the leaves, known as "green leaves with red borders".It has a unique mountain rhyme character.

The production and sales history of Fenghuang Dancong has been more than 900 years. In 1955, 1982, and 1986, it was awarded the title of national high-quality famous tea by the Ministry of Commerce. In 1986, it was rated as the first oolong tea in the national famous tea selection meeting. In 1990, Jinfan brand Phoenix Dancong produced by Chaozhou Branch of Shantou Tea Import and Export Company was rated as a national famous tea by the Ministry of Commerce. In 1989, the Ministry of Agriculture, Animal Husbandry and Fisheries won the Golden Cup Award for Famous Tea at the Famous Tea Competition held in Xi'an. In 1991, it won the "Cultural Famous Tea Trophy" at the "China Hangzhou International Cultural Festival".It is mainly sold in Fujian and Guangdong in China, and exported to Japan, Singapore, Thailand, Hong Kong, Macao and other countries and regions.

3.Shiguping Oolong Tea Shiguping Oolong Tea is originally produced in Shiguping, Fenghuang Town, Chaoan County, Chaozhou City, Guangdong Province.Most of the production areas are above 1,000 meters above sea level, with overlapping mountains, undulating hills, dense bamboo forests, long streams of rock springs, deep soil layers, loose textures, rich in organic matter, warm climate, large temperature difference between day and night, abundant rainfall, and clouds and mist all year round.The local tea farmers practice selection, select the mother tree with tender, thick and shiny leaves, cultivate cuttings, and use short ears to grow seedlings to establish a new type of tea garden.The tea tree grows vigorously, the buds and leaves are tender and soft, rich in amino acids and aromatic substances.

Picking process and tea quality: The "horse riding" tea picking method is adopted when picking tea, and the tea is picked lightly and sent frequently.The tea-picking time is stipulated from the morning to 4 pm on sunny days. Dew tea, rain tea, and dusk tea are not picked, and different tea mountains and different old and tender teas are picked separately to ensure the quality of fresh leaves.Its processing is carried out at night.It is divided into 7 processes including sun-drying, cooling, shaking, standing, fixing, kneading, and drying.Among them, shaking the green is the key process for forming the quality of the tea.It takes 5-6 times to shake the green tea and let it stand still, all of which are mastered by experienced tea masters.The whole process takes 18 hours.The finished tea is oily green and tight in shape, with a clear and strong aroma, fresh and refreshing taste; the soup color is yellow-green and clear, the bottom of the leaves is tender green, and the edge of the leaves is a line of red.Brewed in a refined teapot and brewed many times, the tea fragrance will overflow and the tea taste will not decrease.After the new tea is stored for one year, the color, aroma and taste can still be kept as before.This product has the effects of preventing and treating hypertension, chronic asthma, dysentery and tooth decay.

The Shiguping area is mostly inhabited by people of the She nationality, and has a tea planting history of more than 400 years.At the end of the Qing Dynasty, the semi-fermented tea processing technology was created to produce this product.Today the tea area has expanded to various villages in the Dazhishan Mountains, but due to the influence of climate, soil and variety conditions, it cannot be widely planted, so its output is less and it is more precious. In 1985, at the famous tea competition held in Nanjing by the Ministry of Agriculture, Animal Husbandry and Fisheries and the China Tea Society, it was awarded the high-quality agricultural product and the Golden Cup Award.Exported to Southeast Asia and Hong Kong and Macau. 4.Yongchun bergamot Yongchun bergamot is an oolong tea made from the tender shoots of bergamot varieties.Because the leaf shape is similar to that of Citron mandarin orange, it is also called "Citron".The main production area is Yongchun County, Fujian Province, which is located at the foot of Zaiyun Mountain, with undulating mountains, green trees, and spring-like seasons. Bergamot tea tree is a clonal variety, shrub type, large-leaved, and medium-bud species, with wide adaptability, strong stress resistance, high yield per unit area, and the weight of a bud with three leaves is 1.5 grams. It is generally suitable for oolong tea varieties. 1.3 to 2 times.The shape of the tree is peculiar, the branches are sparse, the branches are thin and soft like vines, spread out on the ground, the adult leaves are as big as palms, oval, multi-horizontal growth, the leaves are twisted and raised, the main veins are curved, the leaf edges are serrated and blunt, and the notches are less obvious. Yongchun Bergamot, the finished tea that has been carefully picked and made, the cords are tightly knotted, fat and curly, the color is sandy green and black, the aroma is rich and clear, the taste is mellow and sweet, the soup is bright yellow and has a unique fruity aroma.The content of alkaloids, polyphenols, and water extracts in tea is relatively high.The production history of this product has been more than 60 years. People in the production areas often use it to make salt tea and pomelo rice tea to treat dysentery, heat stroke, high blood pressure and other diseases. In 1985, Songhe brand first-class citron was rated as a high-quality product in Fujian Province. In June 1985, the Ministry of Agriculture, Animal Husbandry and Fisheries held the national famous tea and high-quality tea selection meeting in Nanjing. The Yongchun Bergamot produced by Yongchun Tea Factory was rated as a national high-quality product and exported to Hong Kong, Macao and Southeast Asia. 5.Anxi Tieguanyin Anxi Tieguanyin is the best oolong tea.Its finished product is brown-green in color, as heavy as iron, and has a strong tea fragrance, which is more holy than Guanyin Water Purification.Tieguanyin is produced in Yaoyang Township, Anxi County, Fujian Province.The production area is 100-1000 meters above sea level, surrounded by mountains, stretching peaks and ridges, filled with clouds and mist all the year round, belonging to the subtropical monsoon climate zone, with the mountains in central Fujian as a barrier in the northwest to block the invasion of dry and cold wind in winter, and facing the Taiwan Strait in the southeast, under the influence of oceanic climate Below, the annual average temperature is 15-18.5°C, the annual average frost-free period is as long as 292 days, the annual precipitation is 1700-1900 mm, and the relative humidity is about 78%. Most of the soil is acidic red soil with deep soil layers and rich organic matter content. Tieguanyin, a clonal tea tree variety selected from a single plant in Anxi, began in the early years of Qianlong in the Qing Dynasty and has a history of more than 200 years.The characteristics of Tieguanyin tea tree are: its crown spreads out, its branches grow obliquely, and its leaf shape is oval; Rib-shaped; leaf color is dark green and glossy, tender shoots are fat, slightly purple.Tieguanyin tea made from fresh leaves of Tieguanyin tea tree and its tea-making process is an authentic product. Picking process: The germination period of Tieguanyin tea tree is around the vernal equinox, and it is generally picked four times a year: spring tea after Lixia, summer tea after the summer solstice, summer tea after the Great Heat, and autumn tea before Bailu.Spring tea is the best, accounting for about 50% of the annual output, with high aroma, strong taste, and resistance to brewing; summer tea has a thin, bitter taste and poor aroma, accounting for about 25% of the output; summer tea is better than summer tea; autumn tea has a sharper aroma, But the tea taste is not as strong as spring tea.Picking must be done when the tea buds form permanent buds, and the top buds form small openings, and the second and third leaves are picked in time, so that the tea quality is the best in the afternoon on sunny days.The production of mao tea involves more than 10 processes, such as sun-drying, air-drying, green-making and shaking, hand-making, finishing, rolling, initial roasting, bag-kneading, slow fire and slow roasting.Among them, making green is the key to forming color, aroma and taste.After refining processes such as sieving, winnowing, sorting, drying, and even piles, the raw tea is the finished tea. Tieguanyin tea is of high quality and unique charm: its finished tea is curly in shape, fat and round, heavy and even; the color is oily, sandy green, with obvious red spots, with dragonfly heads, spiral bodies, frog legs, sandy green with hoarfrost The color of the soup is golden, rich and clear; the bottom of the leaves is thick and bright, showing a luster on the silk surface; "Reputation.This product is a semi-fermented tea, with the sweetness of black tea, the fragrance of green tea, and the fragrance of orchids, with a unique style.Rich in vitamins, catechins, aromatic oils and other compounds.Drinking it has the effects of clearing the heart and tomorrow, preventing arteriosclerosis, reducing radiation damage, reducing fat and losing weight, and prolonging life. Tieguanyin tea is well-known both at home and abroad, and is well-known all over the world, and has repeatedly won the title of famous and excellent tea. In 1945, the Taishanfeng Tieguanyin made by Wang Liandan Tea House won the first gold medal in Singapore; in 1950, when it was appraised in Thailand, Bitianfeng Tieguanyin won the special prize.Super-grade Tieguanyin was awarded the title of high-quality product in Fujian Province in 1979 and 1985, the gold medal of national high-quality product in 1981, the title of national famous tea by the Ministry of Commerce in 1982 and 1986, and the Fengshan brand presented by Anxi Tea Company in 1990. Tieguanyin was once again rated as a national high-quality famous tea at the high-quality famous tea selection meeting held by the Ministry of Commerce.Historically, it has been exported to Southeast Asia, Hong Kong and Macao, and in recent years, it has been exported to Japan, the United States, Europe and other countries and regions. 6.Dongding Oolong Tea Dongding Oolong Tea is produced in Dongding Mountain, a branch of Fenghuang Mountain in Nantou County, Taiwan Province. The main planting area is Lugu Township, with an average altitude of 500-900 meters, an average annual temperature of 22°C, an annual precipitation of 2,200 mm, high air humidity and shrouded in clouds and fog all year round.The tea garden is brown and highly viscous soil, mixed with weathered fine soft stones, with good drainage and water storage conditions. The origin of Dongding and the name of the tea: Judging from the natural environment where the tea garden is located, even in winter there is no severe cold, and the snow is frozen, so why is it called Dongding?It is said that Dongding Mountain is foggy and rainy, and the mountain road is rough and difficult. People who go up the mountain have to tighten their toes. Taiwan is commonly known as "Dongding Toe" to go up. This is the origin of the name of Dongding Mountain. Tea is also named because of the mountain. . Picking process and tea quality: frozen top tea can be picked all year round, spring tea picking period is from late March to late May; summer tea is from late May to late August; autumn tea is from late August to late September; winter tea is from late August to late September. Tea is available from mid-October to late November.Pick the young shoots with one bud and two and three leaves that have not developed.The best picking time is from 10:00 a.m. to 2:00 p.m. every day, and it will be sent to the factory for processing immediately after picking.Its production process is divided into two major processes: initial system and refined process.In the primary production, the main procedure is to make young people.For mild fermentation, the harvested tea greens are exposed to the sun for 20-30 minutes to soften the tea greens and moderately evaporate the water, so as to protect the integrity of the tea buds during rolling.When withering, it should be turned frequently so that the tea greens can fully absorb oxygen to produce fermentation.Immediately carry out shaping to shape the strips into a hemispherical shape, and then completely separate the thick, thin, and flakes through a winnowing machine, and send them to the roaster for high-temperature roasting to reduce the caffeine content in the tea.The finished product of Dongding Oolong Tea is hemispherical in shape, dark green in color and has a natural fragrance.When brewing, the tea leaves are naturally flushed to the top of the pot lid, the soup color is orange-yellow, the taste is mellow and sweet, and the fragrance of osmanthus is scattered, and the aftertaste is sweet and strong, leaving no residue at the bottom of the cup after drinking.The quality of its tea is best in spring tea, with high aroma, strong flavor and bright color; autumn tea is second; summer tea is of poor quality. Taiwan oolong tea, which was introduced from Anxi County, Fujian Province during the reign of Emperor Kangxi of the Qing Dynasty (1662-1722) and introduced into the method of harvesting and processing, began to be exported in 1866.According to "Taiwan General History": "Oolong tea is big and strong, and it is exported a lot." In recent years, it has been exported to Southeast Asia, Europe, America, Hong Kong and other countries and regions.Dongding Oolong Tea has been ranked first in the evaluation of high-quality tea in Taiwan Province over the years. 7.Lingtou Dancong Lingtou Dancong is a top-grade famous oolong tea.Produced in Lingtou Village, Pingxi Town, Raoping County, Guangdong Province.Dancong is a new discovery of another special variety in oolong tea after Lingtou Qilan.Raoping is located in the southeastern part of Guangdong, on the verge of the South China Sea; while Lingtou is located at the foot of Fenghuang Mountain, with an altitude of more than 400 meters. There are continuous mountains, shaded by bamboos and trees, filled with clouds and mist, mild climate, abundant rainfall, fertile soil and loose geology. It is really natural. A place suitable for tea.Tea cultivation in Lingtou Village has a history of nearly 100 years. The Lingtou Dancong tea tree variety is a local narcissus tea tree with yellowish-white leaves and early germination selected by tea farmers in Lingtou Village, Pingxi Town, from 1961 to 1963 in the village's Tielongzi Mountain tea garden. According to the appraisal of relevant departments and experts in the province, city, county, etc., this variety of tea is of excellent quality and unique flavor.Its characteristics are: 1.Early ripening: Spring tea picking time is around March 28 to April 5 every year.It is picked about one to two weeks earlier than other varieties of tea. 2.High yield: Lingtou Dancong tea is between tree and shrub type, and the plant shape is crown, with high yield performance.The growth of new shoots has the advantages of early, uniform, and even. It can be picked in the same year when planted in the same year, and the yield per mu can reach 25 kg to 50 kg in the next year.In the third year, the yield per mu can reach 150 kg to 250 kg of dry tea.Picked new shoots are 8 to 15 cm long, the leaves are oval, the tip is short pointed, and the edge is serrated. The blade is 6.5 to 9.5 cm long and 3.5 to 7 cm wide.The time to maintain tenderness is two to three weeks from the bud tip to the picking time.Generally, tea leaves can be harvested five to seven times a year.The yield per mu of Lingtou Dancong tea is 3 to 5 times higher than that of other teas of the same kind. 3.High quality: When brewing, the aroma is released early, the taste is mellow, and the aftertaste is strong.The finished tea has a special flavor with a slight honey aroma. 4.Wide adaptability and strong resistance: it can be planted in high mountains, hills and plains.After making, it can show the special charm and honey fragrance of Lingtou Dancong tea.In addition to promoting planting in this county and province, it is also introduced to some suitable tea mountainous areas in Fujian, Hainan, Hunan and other provinces.The existing tea garden area in Lingtou Village has reached about 1,000 mu, the county has reached 48,000 mu, and Guangdong Province has reached 3,000 hectares. The picking process and tea product characteristics of Lingtou Dancong tea: spring tea is picked every year around Qingming Festival; summer tea is from late May to early July; autumn tea is from late September; winter tea is from mid-November.The picking standard is two to three leaves per bud.Its production process is refined through procedures such as sun-drying, cooling, bumping, fixing, rolling, and drying.The characteristics of its finished tea are: the shape of the cord is slightly curved, and the color is yellowish brown like the color of eel.The aroma of the inner substance is clear and the nectar is high, the taste is mellow and sweet, the soup color is orange-red and bright, and the bamboo shoots at the bottom of the leaves are bright red and bright, also known as vermilion green belly.It is the best of today's oolong teas. The new product of Lingtou Dancong Oolong Tea has been valued by the society, especially by tea academic circles, and has won numerous awards: in May 1986, it was awarded as National Famous Tea at the National Famous Tea Selection Conference held by the Ministry of Commerce in Fuzhou; in 1988, it was awarded The title of famous tea in Guangdong Province; in the same year, it participated in the Asia-Pacific Agricultural Products New Technology and New Product Expo held by the European Community in Lahore, Pakistan and won the most popular award; in 1989, it was awarded the title of "Green Food" by the Ministry of Health; in 1990 At the National Famous Tea Appraisal Conference held by the Ministry of Commerce in Xinyang City, Henan Province, Jinfan brand Lingtou Dancong was once again rated as a national famous tea; it was awarded the title of "Chinese Cultural Famous Tea" at the China Hangzhou International Cultural Festival in 1991; 1994 In 2010, it was rated as a famous tea in Guangdong Province and won the gold medal. 8.Lingtou Qilan Lingtou Qilan belongs to the category of oolong tea.It is made from the fresh leaves of the big-leaf Chilan species.It was originally produced in Lingtou Village, Pingxi Town, Raoping County, Guangdong Province. Now the tea gardens have developed to many towns and neighboring villages in the county, but the quality of Lingtou is still the best.Lingtou is located at the foot of Fenghuang Mountain, more than 400 meters above sea level, with winding mountains, green bamboo and trees, shrouded in clouds and mist, fertile soil and loose texture.Most of the tea gardens are planted with clonal big-leaf Chilan tea seedlings and cultivated with peanut bran. The tea trees grow luxuriantly, and the fresh leaves contain rich aromatic substances. Harvesting process and good quality of Qilan: Before the founding of New China, it was handmade, and the process was extremely complicated; after the founding of the People's Republic of China, it was produced mechanically or semi-mechanically.It takes more than 14 hours from picking tea to making dry tea. After the fresh leaves are picked, they are generally made through multiple processes such as sun-drying, shaking greens, killing greens, rolling, and drying.Most of its technological process is carried out at night, and each process is based on the experience of tea masters "watching tea and making tea", examining the physical and chemical changes of the tea greens, and making fine production.The finished product is slender and heavy, with small leaf stalks, narrow leaf shoulders, yellow-green color, black and oily, with hints of sand green; the aroma is mellow, like orchid flavor, the taste is mellow and slightly thick, sweet and fresh, and resistant to brewing; the leaf veins The main veins appear slightly white, the leaf body is delicate and shiny, and the soup color is clear yellow or golden. The brewing method of Qilan tea is different from ordinary red and green tea. It is best to brew it with boiled clear spring water and an elegant and small red pottery or purple sand tea set to fully develop its tea fragrance. To appreciate the elegant mood of drinking tea, please refer to The second chapter of this book is "Fujian and Guangdong Folks Like to Drink Oolong Tea". Tea planting in Lingtou area, Pingxi Town, Raoping County began in the late Qing Dynasty, and was sold to Thailand, Hong Kong and Southeast Asia by local overseas Chinese.After the founding of New China, great efforts were made to breed seedlings, popularize fine varieties, and expand tea gardens.Tea production has become a pillar industry for Lingtou's economic development.Lingtou Qilan has been awarded the title of high-quality famous tea in Guangdong Province many times in previous appraisals. 9.Wuyi cinnamon—the present and past of Wuyi rock tea, has a special status and a long history in the history of tea development in my country.According to the historical records of tea, as early as 479 in the late Song Dynasty of the Southern Dynasty, it was famous all over the world under the ancient name of "Late Ganhou".In the Tang Dynasty, it became a good gift for the upper-class nobles of the scholar-officials.Xu Kui, a poet of the Tang Dynasty, wrote a poem, and the people of Putian, Fujian wrote a poem praising Wuyi tea, saying: "The beauty of the mountains and rivers is the favorite, and the product has the fragrance of rock bones and flowers." The song and Yuan dynasties were tribute to the court, and they were very popular for a while.In Su Dongpo's tea chanting poems in the Northern Song Dynasty, there is a line "Milliary buds beside the Wuyi rocks, the former Ding and the latter are favored by Cai Xiang".It is about the appreciation of Wuyi rock tea by Ding Wei, Cai Xiang and the poet himself who successively served as Fujian transit envoys and in charge of court tribute tea during the Northern Song Dynasty.In the Yuan Dynasty, the Wuyi Rock Tea—"Dragon Tuan" and "Stone Milk"—was baked as a tribute. In 1302, the sixth year of Yuan Dade, the "Royal Tea Garden" was built on the south bank of the Wolongtan Stream in Siqu, Wuyi Mountain, also known as the "Baking Bureau". From 1522 to 1566 in the Jiajing period—there has been no interruption of tribute tea for more than 200 years.In the early Ming Dynasty, although the production of dragon balls was stopped, the steamed Qingtuan tea was changed to fried green loose tea, and then "three red and seven green" were made to refer to the oolong tea with red and green colors, which is now called "rock tea". "'s predecessor.Therefore, Wuyi tea originated in the Ming Dynasty and flourished in the Qing Dynasty.In the seventeenth century, it was exported to Western Europe and became famous overseas. After the vicissitudes of life in Wuyi rock tea, after the founding of New China, tea mountains and tea trees returned to the hands of the people, and they flourished and developed day by day. Today, tea gardens are spread all over the peaks, ridges, valleys and valleys of Wuyi Mountain.Especially since the reform and opening up, the production of rock tea has made great progress. The area of ​​the tea gardens of the tea farms affiliated to Wuyishan Rock Tea Corporation has grown to more than 84,000 mu in 1994, and the fine varieties have reached more than 66,000 mu. mu, and the picking area has reached 50,000 mu.The famous Wuyi rock tea varieties, in addition to the original exotic species, have introduced and cultivated several precious varieties: such as Bairuixiang, Suxinlan, Tieluohan, Baijiguan, Shuijingui, Bantianyao, Baimudan, There are dozens of excellent varieties such as Golden Key, Ignorant Spring, Not Seeing Sky, Que Tong, Laocong Narcissus, and the twelve famous Cong in the "Twelve Nobiles".The tea leaves made from these famous firs have their own charms in terms of aroma, taste and soup color. Today's Wuyi tea garden has formed a variety of rock tea series, which are favored and welcomed by domestic and international tea markets. CCC Wuyi cinnamon, also known as cinnamon, is customarily called "cinnamon" because of its aroma and taste like cinnamon.According to "Chong'an County New Records", it had its name in the Qing Dynasty.This tea is an oolong tea made from the fresh leaves of cinnamon tea plant by using the method of Wuyi rock tea. It is a high-aroma variety in Wuyi rock tea.Cinnamon tea is produced in the famous Wuyi Mountain Scenic Area in Wuyishan City, Fujian Province. It was originally a named fir in Wuyi Huiyuan, and another said that it was originally produced in Mazhen Peak.In the early 1940s, it was one of the ten varieties planted in the Wuyi Mountain tea garden. Since the 1960s, due to its special quality, it has gradually been recognized by people, and the planting area has expanded year by year. Yangfeng, Matouyan, Guilinyan, Tianyouyan, Xianzhangyan, Xiangshengyan, Baihuayan, Zhuke, Bishi, Jiulongke and other places are vigorously breeding and promoting, and now they have become the main tea in Wuyi rock tea. Variety. The Wuyishan tea area is a landscape scenic spot that combines the strange rocks and sea of ​​clouds of Huangshan Mountain and the beauty of Guilin's landscape.Thirty-six peaks, surrounded by nine curved streams.The average altitude of the mountainous area is 650 meters, with red sandstone weathered soil, loose soil, high humus content, suitable acidity, abundant rainfall, clouds and mist in the mountains, mild climate, warm in winter and cool in summer, and rock springs trickle all year round.Tea trees grow in valleys and valleys. Due to heavy fog, short sunshine, and a lot of diffused light, the leaves of tea trees are fresh and tender, and contain more chlorophyll. Wuyi cinnamon is a clonal variety. The tea tree is a large shrub with a semi-spreading tree and erect tips.The height and width of the tree can reach more than 2 meters.The height of the natural growers is more than 3 meters, the branches are still dense, and the pitch is still 3 to 6 centimeters.The leaves grow horizontally, the length of the leaves is 6.6 cm to 12 cm, and the elder reaches 13.3 cm; the width of the leaves is 2 to 4.7 cm, and the widest one is 6 cm; the color of the leaves is light green, but it varies with different soil and It becomes darker or shallower depending on the amount of fertilizer applied, the mesophyll is thick and soft, and the leaf surface is folded inwards, forming a tile-shaped tube, which has the characteristics of a large-leaved oolong variety, with slightly wavy leaf margins, thin and shallow teeth, about 30 pairs; leaf veins Xiyin, about 7 to 8 pairs, long oval leaves, blunt leaf tips, and large differences in leaves throughout the plant.Strong budding ability, good tenderness and good cold resistance.In the unique ecological environment of Wuyi Mountain, tea buds germinate in mid-April every year, and rock tea is mined in mid-May. Under normal circumstances, the tea can be picked four times a year, and the yield of tea in summer and autumn is still high. Up to 150 kg or more. Harvesting process: tea must be picked on a sunny day, and when the new shoots have grown into buds and top leaves with open faces, two or three leaves are picked, commonly known as "open face picking".New leaves of different terrains and levels should be prepared separately, and different techniques and measures should be adopted.Today's production still uses the traditional manual method. The fresh leaves go through more than a dozen processes such as withering, greening, killing, kneading, and baking.Moderate withering of fresh leaves is the basis for the formation of aroma and taste, and the key to the quality of green rock tea.When making bluegrass, you must master very strict technical procedures such as heavy wilting and light shaking, light wilting and heavy shaking, more shaking and less doing, first light and then heavy, first less and then more, first short and then long, watching green and turning green, etc. Very strict technical procedures.In recent years, most of the production is carried out with rolling hole comprehensive production machines. The shape of cinnamon is even and curly; the color is brown-green, oily and shiny; the dry tea smells sweet, and the tea soup after brewing has a special aroma like cream, flowers and fruits, and cinnamon; the entrance is mellow and sweet, and the teeth after swallowing The cheeks are fragrant, the tea soup is orange-yellow and clear, the bottom of the leaves is evenly bright, with a light green bottom and red border, and the cinnamon fragrance of "rock rhyme" can still be brewed six or seven times. Wuyi cinnamon has won the honorary title of national famous tea for five consecutive times since 1982; in 1992, it won the gold medal at the first China Agricultural Expo. In July 1994, Wuyi rock tea cinnamon won the gold medal at the Ulaanbaatar International Expo in Mongolia; The varieties Bantianyao and Cinnamon selected by the company's tea research institute won the first prize and the second prize of the Golden Key.Now exported to Hong Kong, Macao, Southeast Asia, Japan, the United Kingdom and other countries and regions. 10.Wuyi Dahongpao Wuyi Dahongpao is named because when the tea buds germinate in early spring, the trees in the distance are as bright red as fire, and the red robe is like a tree.Dahongpao is a rare flower in Chinese tea gardens. It is known as the "No. 1 Tea", the king of rock tea, and a national treasure.Produced in Wuyishan City, Fujian Province - Jiulongke, west of Tianxin Temple and Yongle Temple, under Tianxinyan Peak in the northeastern part of Wuyi Mountain.There are three vermilion characters "Dahongpao" inscribed by Zhu De on the mountain wall.The altitude here is more than 600 meters, the average annual precipitation is over 2000 millimeters, the relative humidity is about 80%, the climate is mild in four seasons, and the annual average temperature is about 18.5 ℃.Streams and streams flow in the mountains, surrounded by clouds and mists.The soil is entirely formed by weathering of acidic rocks.Dahongpao tea tree is a shrub type, with a semi-expanded crown, dense branches, oblique leaf tips, nearly broad oval leaves, blunt and slightly drooping tips, slightly turned leaf margins, dark green glossy leaves, and slightly thick inner quality And the hair is brittle, the buds are slightly strong, showing hair, dark green with purple. Dahongpao is a thousand-year-old tree, a rare treasure.Now there are only 4 trees left on the steep cliffs of Jiulongke. They are planted in the stone dam fence on the mountainside. They are nourished by spring water from the cracks in the rocks. No fertilizer is applied, and the trees grow luxuriantly.It is picked from the elevated ladder from May 13th to 15th every year. The output is scarce and it is regarded as a rare treasure.Since the Yuan and Ming Dynasties, it has been a tribute to the royal family of all dynasties.Wuyi Dahongpao belongs to the "Mingcong" which is processed by single Cong and has excellent quality. All the processes are all manually operated and specially made with exquisite workmanship. The finished tea has a rich aroma, mellow taste, and obvious "rock rhyme" characteristics.Known as the "Wuyi Tea King". 11.Northern Fujian Narcissus Fujian Northern Narcissus is a high-quality oolong tea.The tea was first produced in Dahu Village, Shuiji Township, Jianyang County, northern Fujian more than a hundred years ago.Now the main production areas are Jian'ou and Jianyang counties, which are adjacent to each other, with undulating mountains, shrouded in clouds and mist, criss-cross streams, and green bamboos and trees. The annual average temperature is 19.9°C; the annual precipitation is above 1600 mm, and the relative humidity is about 80%; the soil is fertile, the soil layer is deep and loose, with high organic matter content, rich in minerals such as phosphorus, calcium, and magnesium, and the pH is suitable.The planted narcissus tea tree is a good clone, which is a small tree type with middle leaves. Harvesting process and tea quality: Spring tea picks the third and fourth leaves of the resident buds before and after the annual Grain Rain, and goes through the processes of withering, greening, killing, rolling, initial roasting, wrapping, and full fire to make raw tea.Due to the thick mesophyll of the narcissus, the green whiskers can be flexibly operated according to the characteristics of thick leaves and abundant water.The wrapping and kneading process is an important process to make the shape of the Narcissus tea. Knead to a moderate level, and finally bake it with a slow fire until it is dry enough.The finished tea has a strong and well-proportioned shape, with a twisted tip, a sandy green color, and white spots. It is commonly known as "dragonfly head, frog belly"; the aroma is rich and fragrant, resembling orchids.The taste is mellow, with a strong aftertaste and sweet aftertaste; the soup is bright red, the bottom of the leaf is soft, and the red edge is obvious.The Beiyuan brand "Northern Fujian Narcissus First-Class Oolong Tea" produced by Jian'ou Tea Factory has been rated as a high-quality product by the province and ministry for many times. In 1981 and 1982, it won the silver medal of national high-quality products; in 1988, it won the gold medal of the first China Food Expo; in the same year, it won the silver medal of excellent export products from the Ministry of Light Industry;Most of the products are for export, mainly to Hong Kong, Macau, Japan, Europe, America and Southeast Asian countries and regions.