Tea varieties of Yunnan Hao Hongfeng Tea Co., Ltd.

Yunnan black tea includes Dianhong Kung Fu, Dianhong, Dianhong Lily, Wild Black Tea, Pu 'er Sun-dried Red Tea and Zijuan Black Tea.

1, Dianhong Kung Fu

Dianhong Kung Fu is compact in appearance, fat and dignified, and heavy in body and bones. Dry tea is moist and even in color, with golden hair exposed. After brewing, the soup has bright red color, prominent golden circle, fresh and long aroma, rich taste, fresh and exciting. The red leaves are even, tender and bright, which are unique to China. It is highly appreciated by tea experts at home and abroad for its excellent quality. It is a world-famous Kung Fu black tea. Mainly produced in Lincang, Baoshan and other places in Yunnan, it is a rising star of China Kung Fu black tea, belonging to the big leaf species of Kung Fu tea.

2. The gold wire is red.

Yunnan black tea is the best black tea in Yunnan, commonly known as Jinsixian, also called Luo, which represents the highest technological level of yunnan black tea (Dianhong). Its shape is golden, the soup is bright red, fragrant and sweet.

3. Lilium brownii

Yunnan Red Needle is a relatively new variety in yunnan black tea, which is refined by traditional technology. On the basis of bulk Dianhong congou tea technology, Yunnan tea men introduced carding machine and its technology, thus creating a famous tea with Yunnan Red Needle. Yunnan red lily is very particular about the selection of materials. The best Yunnan red lily is generally made of a fresh bud, while the lower Yunnan red lily is generally made of a bud and a leaf.

Yunnan Red Lily is characterized by golden and bright tea color at bud tip, rich and lasting maltose flavor of dry tea, and good color, fragrance and taste. After brewing, the soup is red and yellow, and the taste of maltose is overflowing. After drinking, it is sweet, slippery and lasting. Yunnan red lily is fragrant and mellow, and has a rich taste. It belongs to the top grade of Yunnan Red.

4. Wild black tea

The appearance of wild black tea is black, oily and shiny, and the aroma of dry tea is pleasant and natural. The soup is red, orange, yellow and golden, clean and transparent, and the surface of the tea soup seems to be covered with a layer of luster. The taste is mellow and full without astringency, and the aroma is lasting. Soup comes out quickly and takes a long time. The bottom of leaves is oily and shiny, and has good anti-foaming property. After continuous brewing 10 times or more, the aroma is still rich, and the sweet and mellow feeling lingers in the mouth. Unique Shan Ye flavor, lingering fragrance at the bottom of the cup, and persistence in returning to Gansu. Wild black tea is rich in nutrients, including catechins, theaflavins and thearubigins.

5. Pu 'er is red.

Compared with traditional black tea. The degree of fermentation is low, about 70%-80%. The last step of making tea-sunning is sunning in the sun, which greatly retains the activity of tea. Pu' er sun-dried black tea is tight, dark brown in color, heavy in body and bones, and tea dew. The soup is red and bright, which not only has the mellow aroma of Pu 'er tea, but also weakens the bitterness of Pu 'er tea and is full of sunshine flavor. The bottom of the tea is fresh and very resistant to foaming. In terms of shelf life, the shelf life of Dianhong is the same as that of black tea, generally 2-3 years. As long as the dried red is stored properly, the longer the time, the brighter the soup color and the sweeter the taste.

6. Zijuan Black Tea

Zijuan black tea is made from fresh leaves of "Zijuan" tea tree with one bud and two leaves through a special process. Dry tea is purple-black, and the product is rich in natural ingredients such as theaflavins, thearubigins and anthocyanins. It has the qualities of elegant fragrance, clear and bright soup color, golden round wall, refreshing taste, fluid at the bottom of tongue, endless aftertaste, bright red-brown leaves and so on.