What's the difference between Tieguanyin tea in Taiwan Province Province and that in China?

Although there are many kinds and colors of tea in Taiwan Province Province, Wenshan Baozhong Tea, Frozen Top Oolong Tea, Mucha Guanyin Tea, Bai Hao Oolong Tea and Alpine Oolong Tea are the main features of Taiwan Province Province, and their quality characteristics are briefly described as follows: Wenshan Baozhong Tea is produced near Wulai Scenic Area in the northern mountainous area of Taiwan Province Province, with Linping, Shiqian and Xindian in Taipei County being the most famous. The quality of Wenshan packaged tea is the best among the makers of Qingxin Oolong varieties, and Taicha 12 and 13 are also good. It requires a strip shape, bright green color, bright honey and green water, elegant floral fragrance and mellow, smooth and active taste. It is a kind of tea that pays attention to aroma. The stronger the aroma, the higher the quality. Frozen-top Oolong Tea Frozen-top Oolong Tea is produced in the mountainous area near Xitou Scenic Area in central Taiwan Province Province, with an altitude of 500-800 meters. It is a special tea in Lugu Township, Nantou County. Frozen top oolong tea is a special tea in Taiwan Province Province, which is hemispherical in shape, dark green in color, golden and translucent in color, rich in aroma, mellow in taste and endless in rhyme after drinking. Muka Tieguanyin Tieguanyin was originally the name of tea tree variety (alias Red Heart Guanyin). Because it is suitable for some fermented teas and has a unique flavor, its finished product is also called Tieguanyin tea. The process of making Tieguanyin is to wrap the freshly dried coarse tea with a square towel, knead it into a ball, gently rotate and knead it outside the cloth ball by hand, and put the cloth ball tea bag into a baking cage and bake it slowly with "slow fire" so that the shape of the tea is gradually distorted and tightly knotted. After repeated roasting, the ingredients in tea are transformed into unique aroma and taste by roasting temperature. After repeated brewing, it is still sweet and fragrant. In recent years, due to the shortage of manpower, most of them are kneaded by cloth ball kneader, which simplifies the unique repeated baking and kneading process of Tieguanyin tea. Although a good aroma can be obtained, the lack of throat rhyme loses the charm of traditional Tieguanyin tea. The quality of Tieguanyin tea requires the rope to be curly, firm, thick and spherical, with dark green with eel yellow and frost, orange with red, rich and clear soup color, full-bodied taste, strong sweet throat rhyme and strong and lasting aroma. Dengfeng Tea, also known as Bai Hao Oolong Tea, Oriental Beauty Tea and Dengfeng Oolong Tea, is one of the famous teas in Taiwan Province Province. Only Taiwan Province Province produces it in the world. It is made of young tea buds that are pure in heart and sucked by tea cicadas. After artificial stirring and controlled fermentation, tea leaves produce unique honey or ripe fruit fragrance, which are Beipu, Emei and Miaoli in Hsinchu County. Dengfeng Tea is also called "Bai Hao Oolong Tea" because the more white hairs on the bud tips, the more advanced it is. Its appearance is not tied tightly, but it shows white hair and branches and leaves are connected. It is characterized by white, yellow, brown and red flowers. Its water color is amber, with ripe fruit fragrance and honey fragrance, and its taste is round, soft and mellow. Alpine Oolong Tea The so-called "Alpine Oolong Tea" used by tea drinkers in Taiwan Province Province refers to the hemispherical seed-wrapped tea (commonly known as oolong tea or table oolong tea) produced by tea gardens above 1000m above sea level. The main producing areas are emerging tea areas with an altitude of 1000- 1500m in Chiayi County and Nantou County. Because the alpine climate is cold, cloudy in the morning and evening, and the average sunshine time is short, the bitter components such as catechin in tea are reduced, while the content of theanine, soluble nitrogen and other components that contribute to sweetness is increased, and the leaves are soft, thick and high in pectin. Therefore, alpine oolong tea has the characteristics of green and fresh color, mellow taste, smooth and soft, heavy and active, elegant aroma, moist color, honey green and yellow, and resistance to brewing. Table 2. The quality re-inspection standard items of Wenshan Baozhong tea were compared with re-inspection calibration. The appearance is 10. The color is bright green and dark green, the rope system is tight and neat, the tip of the blade is naturally curled, harmonious and clean without doping, the branches and leaves are connected, there is no powder and black spots, and the silver-white spotted frog skin is raw. The water color is 20 honey green, bright and floating, and the underwater light is clear and bright. Amber gold is not the top grade, and orange, yellow and green are pure green. Aroma 30 is delicate and elegant, floating but not greasy. From tea, nose-pricking, the three are the best again and again. Taste 30 is smooth, rarely odorless, green and smelly, bitter but not top grade. The mouth is full of vitality and the throat is moist and smooth. 10 leaves are bright at the bottom, green leaves are hidden in Phnom Penh, and green erythema is not top grade. According to the specific gravity of the project, the standard appearance is 10, fresh, dark green and shiny, compact, uniform, hemispherical, with curly branches and leaves, harmonious, clean and free of impurities, with silvery white spots and Hui Jin, and no red stalks at the end of black spots. The water color is 20 golden and bright, and the underwater light is clear and bright. Amber is golden yellow and pure green, mountain oolong is honey green, and green is not top grade. Aroma 30 is fragrant and light, floating but not greasy. It comes from tea, and the three are the best again and again. Taste 30 is mellow, smooth and odorless, green and smelly, bitter but not top grade. The mouth is full of vitality and the throat is full of sweetness. 10 The leaves at the bottom are vivid, the leaves are soft and red, and the alpine green leaves are hidden in Phnom Penh, but the green leaves are not top grade. Table 3. Quality inspection standard of frozen top oolong tea and Taiwan Province alpine oolong tea: The evolution of oolong tea in Taiwan Province Province Since Zheng Ming ruled Taiwan Province, oolong tea from Taiwan Province Province was introduced to Taiwan Province Province, and tea became more popular in Qing Dynasty. Zhou Shu (the year of birth and death is unknown, between Kangxi and Qianlong) once stayed in Taiwan Province, and after returning to the mainland, he wrote a hundred poems praising Taiwan Province Province, including one, "The cold banyan falls over the Chu Qing and pours into a spring crab." You must smell its fragrance first, and offer the spring pot the most ... "It can be seen that the wind of Fujian-Guangdong congou tea was circulated in Taiwan Province at that time; Sun, an Anhui native, 1703 (forty-two years of Kangxi), was a coastal defense tongzhi in Taiwan Province. He wrote four volumes of Feng Hong and more than 360 poems. One of them is "the method of making tea teaches children, the crab's eyes listen to the fire and wait for work, the bamboo forest monastery draws water, and the rain buds come to watch the wind", which is a traditional literati tea from the tea-making temple. It can be seen that officials in exile, literati and people who moved to Taiwan Province maintained the custom of drinking tea at that time, and introduced the tea style of Jiangnan literati and Fujian and Guangdong workers into Taiwan Province Province. People who immigrated to Taiwan Province were mainly from Fujian and Guangdong. Workers' tea style is very popular among the people and has a far-reaching influence on Taiwan Province's tea culture. For example, they like to drink some fermented tea, such as bagged tea and oolong tea. In the early Fiona Fang Tea Shop in Beigang, "Fiona Fang" was printed on the tea wrapping paper, which was in Mazu Palace in Beigang. The production process of congou tea spread in Taiwan province in the early days is: (1) welcome guests, (2) bamboo singing, (3) burning incense to set the air, (4) enjoying guests at Yejia, (5) initial boiling of rock spring, (6) Chen Mengmulin, (7) Oolong entering the palace, (8) hanging the pot high, (9) a spring breeze blow (65438+. 38+04) Tour the city (15) Han Xin Dianbing (16) Shouding in Sanlong Town (17) Enjoy the three colors (18) Enjoy the fragrance (19) and taste the exotic tea for the first time (20). In these processes, "the harmony of bamboo sounds" and "burning incense to set the air" have all been integrated into the tea style of Jiangnan literati. Until the1980s, the economic development of Taiwan Province Province led to the vigorous development of tea art, which was handed down among the people. In recent ten years, due to the concept of hygiene and the emphasis on elegant brewing, the above-mentioned congou brewing movements have been gradually adjusted or elegant. For example, the so-called "spring breeze blowing" action of scraping off the foam from the spout was abandoned because of its indecent appearance. In order to keep it clean and beautiful, the actions of "washing the fairy face again" and "traveling around the mountains" were omitted. Instead, use pot mats and tea towels to remove water drops from the bottom of the pot to keep it dry and clean. For hygiene, warm cups, fragrant cups and small teacups are used instead of "bathing". Modern tea art, which symbolizes Taiwan Province Province, is a comprehensive expression integrating culture, skills, aesthetics, hygiene, safety and convenience. It is closely combined with life with the evolution of social pulse, which is the driving force for the long-term, sustained and sustainable development of Taiwan tea culture. Wang Zhan tea industry has its economic production value and non-economic and cultural characteristics in Taiwan Province. At present, the tea industry in Taiwan Province Province is facing the pressure of labor shortage, high wages, diversified tastes of consumers, single types of tea and increased imports of tea. However, if we can adjust the production and marketing structure, apply new technologies and new processes to upgrade the tea-making technology, combine tea art with tea culture to improve the life of tea art, develop leisure tea industry and carry forward the characteristics of tea culture, traditional industries will move towards modernization and sustainable development. /kloc-Before the 0/7th century, the mainstream of drinking tea in the world was green tea. 18, 19 century, black tea was pushed to the international stage by the afternoon tea tide of the British Empire, and surpassed the traditional leading green tea to become the mainstream of consumption. At present, although the consumption of oolong tea only accounts for about 3% of the total consumption of tea in the world, the fact that the health care effect of oolong tea is no less than that of green tea has been confirmed by many sciences. Japan, the United States, France, Russia and other advanced countries have gradually formed an oolong tea trend; Although Chinese mainland still mainly drinks green tea, the oolong tea craze has gradually spread to the whole continent. If we can grasp the charming color, aroma and taste of oolong tea in time, it will surely cause a craze in the mainland and push oolong tea to the international stage. The author has always believed that "oolong tea is the new favorite of 2 1 century", which is bound to stand in a tripartite confrontation with black tea and green tea. Taiwan Province oolong tea is famous for its exquisite, high-quality aroma and taste. Developing Taiwan Province into the world oolong tea center is an important way for the sustainable development of Taiwan's tea industry.