How does Fujian Dahongpao tea taste?

Traditional production technology of Wuyi rock tea (Dahongpao): fresh leaves (3~4 leaves are open in the middle)

Withering (sun drying, air drying, sun drying and air drying or heating withering)

Do the green action (shake hands)

Heat the green bamboo strips to prepare for writing.

Churu

fry

Repeated kneading

Water roasting (wool fire)

Bergkamp

Grain institute

Maojian tea

Foot fire

(group package)

Stew fire

Maocha. This is the production process of Wuyi rock tea in Fujian, and it is also the production process of Dahongpao in Fujian. More than ten processes have created the unique quality characteristics of Wuyi Rock Tea (Dahongpao): the rope is curly and fat, the color is moist and green, commonly known as Qingti, Qingdu and Dragonfly Head; The aroma is rich and elegant (rock bone flower), and the taste is mellow and sweet. After drinking, the teeth and cheeks remain fragrant and have a unique Wuyi rock rhyme. The soup is orange-red, bright, with soft and bright blue leaves and obvious red edges. It is one of the precious varieties of oolong tea. For what? That is, the answer is the so-called Wuyi rock rhyme, the core quality characteristics of fragrance and taste produced by the specific geographical environment of Wuyi Mountain. Another factor that affects it is its selection criteria.

The picking standard is to pick 3-4 leaves when the new shoots are all mature and ready to be put in bud, and sandwich them in the middle (commonly known as middle-open face or small-open face, that is, the first leaf is flat, and the area of the first leaf is smaller than that of the second leaf). If the picking is too tender, the rope is thin, the color is reddish brown and gloomy, the fragrance is low and bitter, and the quality is poor; If the picking is too rough and too old, the cellulose is aging, the pectin is less, the rope is loose, the color is raw, and the fragrance is inevitably rough and light. Therefore, picking fresh leaves that are too tender and too old can't make Wuyi Rock Tea (Dahongpao) with good quality.

It can be said that the core quality feature of fragrance and taste produced by the specific geographical environment of Wuyishan is the taste of Fujian Dahongpao.