Traditional Culture Encyclopedia - Traditional stories - What kinds of flower tea are there?

What kinds of flower tea are there?

Flower tea, also known as smoked flower tea, scented flower tea, scented pieces. Flower tea is green tea, black tea, oolong tea tea blanks and meet the edible needs, can spit fragrance of flowers as raw materials, using manicure technology made of tea. Flower tea is a collection of tea flavor and fragrance of flowers in one, tea attracts the fragrance of flowers, flowers increase the flavor of tea, complement each other, both to maintain a strong and refreshing tea flavor, but also have a fresh and fragrant fragrance of flowers. Flower tea not only still have the effect of tea, and flower flavor also has a good pharmacological effect, beneficial to human health.

Types of tea :

Green tea

Green tea is unfermented tea. Green tea is made from the new tops of suitable tea trees, through the typical process of greening, kneading, drying and other processes. The color of the dried tea and the tea broth and the bottom of the leaves after brewing are dominated by green, hence the name green tea.

The characteristics of green tea retain more of the natural substances of fresh leaves. Among them, the tea polyphenols, caffeine retained more than 85% of the fresh leaves, chlorophyll retained about 50%, the loss of vitamins is also less, thus forming the green tea "clear soup, green leaves, taste astringent" characteristics. Scientific research has shown that green tea retained in the natural substances in the composition of anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc. have a certain effect.

Green tea is unfermented tea. Green tea is made from the new tops of suitable tea trees, through the typical processes of greening, kneading and drying. Its dry tea color and brewed tea broth, leaf bottom with green color, so the name green tea.

The characteristics of green tea retain more of the natural substances of fresh leaves. Among them, the tea polyphenols, caffeine retained more than 85% of the fresh leaves, chlorophyll retained about 50%, the loss of vitamins is also less, thus forming the green tea "clear soup, green leaves, taste astringent" characteristics. Scientific research has shown that green tea retained in the natural substances in the composition of anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc. have a certain effect.

Erquan Yinhao

Erquan Yinhao, produced in the suburbs of Wuxi City on the shore of Taihu Lake in Jiangsu Province, is one of the famous green tea.

The so-called Erquan refers to the Wuxi Huishan Spring (also known as Ripple Spring), the "second spring in the world", which is now located in the Xihui Park in Wuxi.

The quality characteristics of Erquan Yinhao are as follows: the shape of the strips is quite beautiful like needles, silver green and hidden green, the fragrance is long-lasting, the taste is fresh and mellow, the soup color is tender and green, and the bottom of the leaf is even.

The production of Erquan Yinhao is based on the new buds and leaves of Wuxi's asexual Dahao variety of tea tree as raw materials (with a bud and a leaf at the beginning of the show and half show as the main body of the buds and leaves of the length of 3-3.5 centimeters), and after the indoor spreading of the shriveling adjustment to pay for the processing of the process of killing, kneading, rolling, shaping, drying, etc. Refined and made.

Jiuhua Mao Feng

Jiuhua Mao Feng, produced in Qingyang County, Anhui Province, Jiuhua Mountain area, is one of the famous green tea.

Huangshan Mountain and Jiuhua Mountain in Anhui Province both produce Mao Feng. In terms of quality, Jiuhua Maofeng is second only to Huangshan Maofeng, and is the main famous tea of Anhui. The best quality of Jiuhua Maofeng is the Huangshixi Maofeng in the Taoist monk's cave at the southern foot of the Ten Kings Peak and the Minyuan Maofeng in the lower Minyuan at the northern foot of the Ten Kings Peak.

Jiuhua Mao Feng quality characteristics are: uniform and tightly thin tea, color and lustre of tender green and yellow, white hair disclosure, color and soup green and bright, the leaf bottom is soft and tender, when the soup mist top, taste fresh and mellow and thick, high and fresh aroma, aftertaste sweet, brewing for five or six times, the aroma is still there.

Jiuhua Maofeng process is characterized by: the picking period is about half a month later than the ordinary low mountain tea plantations, usually three or four days before the rain garden, dedicated to picking a bud and two leaves at the beginning of the show, picking according to the leaf quality of the old and young and picking successively graded and paid for system processing. The system is divided into killing, kneading, drying three processes.

Since Jiuhua Mountain is one of the four most famous Buddhist mountains in China, visitors to Jiuhua Mountain often regard Jiuhua Maofeng as "Buddhist tea".

Tianmu Qingdeng

Tianmu Qingdeng, also known as Tianmu Yunwu Tea, is produced in the Tianmu Mountain area of Lin'an County, Zhejiang Province, and is the best green tea.

Tianmu Qingdian tea quality characteristics are: tea leaves straight into a strip, leaf quality, fat, buds and hair exposed, color and lustre of dark green. The flavor is fresh and mellow, and the aroma is fresh and long-lasting. The soup color is clear and clean, and the buds and leaves are discernible. After brewing three times, the color, aroma and taste still remain.

Tianmu Qingdeng's harvesting process is characterized by: late picking time. According to the picking time, standards and baking methods are different, according to the quality is divided into top valley, before the rain, plum tip, plum white, small spring five. Top Valley, before the rain is spring tea, called "green top", tea buds are the most tender and slender, green color and taste. Plum tip, plum white called "Mao Feng"; Xiao Chun is a high-grade green tea. Fresh leaf picking requirements: choose a sunny day after the leaf surface dew dry mining. Use fingers to lift the picking, can not pinch with nails, can not take fish leaves; fresh leaf standard: a leaf package a bud, a bud and a leaf first show; a bud and a leaf, a bud and two leaves. Picked fresh leaves thinly spread on a clean bamboo plaque, placed in the shade for 5-6 hours, so that the contents of the fresh leaves of the slow changes in the material, in order to facilitate the improvement of color, aroma, taste, shape quality. In the flat pot or electric pot with high temperature killing, after the killing of the leaf shaking scattered in the bamboo plaque spread cool. Afterwards, the tea is put on the coarse linen cloth and twisted with light and heavy techniques. Then, the tea is thrown into the pan to stir-fry the second green, and then it is shaken and scattered in the bamboo plaque to cool. Then it is dried.

Taiping Monkey Kui

Taiping Monkey Kui is produced in the three villages of Monkey Keng, Monkey Gang and Yan Village in Xinming Township, Huangshan District, Huangshan City, Anhui Province (formerly Taiping County). It is called Taiping Monkey Kui because of the superior quality of monkey tea.

The quality characteristics of Taiping Monkey Kui tea: the finished tea is straight, slightly pointed at both ends, flat and even, plump and strong, with white hairs all over the body, luxuriant but not obvious, containing but not showing, pale green in color, and the main veins of the leaves are liver-colored, like olives; into the cup and brewing, the buds and leaves unfolded slowly, released into a flower, and the two leaves embrace a bud, either hanging or sinking; the tea broth is clear green, with a high and refreshing aroma, and an attractive orchid aroma, and the taste is mellow and refreshing. Its quality according to the traditional method: monkey kui for the top grade, kui tip, followed by Gongjian, Tianjian, Dijian, Renjian, and pointed, Yuanjian, curved tip and other traditional pointed tea.

Tai Ping Monkey Kui style characteristics: generally in the valley %

Ri cast snow buds

Ri cast snow buds, referred to as Ri cast tea, also known as "Lan Xue", belongs to the green tea category of famous tea. Rizhu tea is produced in the southeast of Shaoxing County, Zhejiang Province, Huiji Mountain Rizhu Ling. Because of its tea buds fine and pointed, covered with snow-white fur, so the name Lanxue.

Ri casting snow buds process characteristics: by its late sprouting period, generally picked after the rain, a bud, two leaves at the beginning of the first show, after frying refined.

The quality characteristics of Rizhu Snow Buds: the finished tea is tight and thin, the buds are full of white velvet, with the aroma of orchid hair, the taste is sweet and nourishing, the gas is thick and mellow, the soup color is milky white, and the fragrance still exists after five times of brewing.

Liu'an Gua Slices

Liu'an Gua Slices, referred to as the slice of tea, produced in Anhui Province, Lu'an Prefecture (tea production in three counties of Lu'an, Jinzhai, Huoshan), and its shape is like a melon, in the shape of a slice, so it is named Lu'an Gua Slices. Liu'an Gua Slices to Jinzhai County Qiyun Mountain Fresh Flower Ridge Bat Cave produced by the best quality of tea, known as "Qishan business card". Liu'an Gua Pian is a famous green tea.

Liu'an Gua Slices of the process of livestock: picking season is more than half a month later than other high-level tea, high mountainous areas are a little later, more in the Qingming, before the rain. To pick "open face" on the top end of a bud of three leaves is appropriate, can be slightly less than a bud of three, four leaves. The second process for the plucking, will pick the fresh leaves and tea stalks separate, first pick the third leaf, then pick the second leaf, and then pick the first leaf, and finally the buds with the upper stalks and the lower part of the thick branch or the fourth leaf split, at the same time, made a fine grading. The technical key of the third process is to fry the leaves. The final baking process is to dry the leaves out of the pot in time after frying to the withered state and the leaves are soft. Each time the amount of drying leaves only 2 - 3 two, baked to the color green and uniform, white hairs show, the tea aroma give full play to when the heat into the container sealed storage.

Liu'an Gua Pian's quality characteristics: its finished leaf edge to the back of the roll, was melon shaped, soup color green and bright, high aroma, taste sweet and fresh mellow. Tea is divided into business card and one, two, three *** four levels. Steeped in boiling water, shaped like a lotus flower, soup color is clear and crystal clear, especially the second tea flavor is the best, rich and fragrant. It also has the effect of clearing the mind and eyesight, refreshing the mind and eliminating fatigue, and dispersing wind through the orifices.

West Lake Longjing

West Lake Longjing, referred to as Longjing, produced in Hangzhou, Zhejiang Province, southwest of the West Lake in the mountainous area around the village of Longjing, because of the "Longhongjing" holy water and named.

West Lake Longjing's harvesting process: the leaves are picked four times a year in the spring, according to the grade. The first tea is picked before Qingming, known as "Mingqian tea", and its buds are bursting out, resembling the heart of a lotus, so it is called "Lotus Heart". Each 1 kg of fresh leaves about 70,000 or so, so it is extremely valuable. Picked before the rainy season is called "pre-rainy season tea", also known as the second spring tea. At that time *** handle has been issued a leaf, its shape is like a flag, tea buds slightly longer, its shape is like a gun, so it is also known as "flag gun". At the time of summer picking three spring tea, this time the tea bud development is larger, attached to the leaf two petals, shaped like a bird's tongue, so it is called "bird's tongue". Four spring tea is picked one month after the three spring tea, the leaf has become a piece, and comes with tea stalks, so it is called "terrier piece". Its quality is not as good as the first three.

West Lake Longjing process characteristics: senior Longjing tea frying is divided into "table pot" and "Hui pot" two processes, the craft is very exquisite, the traditional production process: shake, with, squeeze, dump, quite, top, buckle, grasp, pressure, grinding ten techniques. Its techniques in the operation of the process of changeable, produced by the finished tea, flat and straight, the size of the length of the uniform, just like the petals of the orchid, unique color.

West Lake Longjing quality characteristics: West Lake Longjing has four best: a color best (color green), two incense best (aroma rich), three taste best (sweet and refreshing), four shape best (shape like a bird's tongue).

West Lake Longjing contains amino acids, catechins, vitamin C and other components, more than other teas, rich in nutrients, has a thirst, refreshing and beneficial to the mind, digestion, anti-inflammatory effect.