To the founder of the tea (Qing Su Wu Long) is named. Various kinds of Chinese tea in a large, distinctive species, is often Oolong tea combines the method for making green and black tea, green tea and black tea quality and range between the concentration of both black tea flavor, but also the fragrance of green tea.
Wenshan Pouchong: mild semi-fermented oolong tea. Produced in the northern part of Taiwan Province, Taipei and Taoyuan counties. seal, this tea Conferring Guangxu Emperor as a Wenshan Pouchong the plucking process: the rain is not taken, not taken with dew, eye days to eleven o'clock in the afternoon three-time pick. Requirements adopted in spring and autumn two leaves of the tea flush, taken off when the need to use both hands flat stretch of tea, fracture into a round, can not be forced compression fracture, such as squeezing out the juice then fermented, tea, red stems of tea quality. Each filled a basket will be immediately sent to processing plant. Fine sub-step production process early. The beginning of the system include: solar withering and indoor withering, mixing, fixing, rolling, solution blocks, drying and other processes to be green as the key turning. Turned over once every one to two hours, usually four or five times to be turning in order to achieve the purpose made incense. Refined to baking as the main process, the beginning of tea into the roaster, the temperature at seventy degrees of continuous bleed at the nose to persuade hair, the leaves of the more moderate. Shape natural curly finished tea, yellow tea, a natural elegant fragrance smell. GAN Run entrance taste, fragrance, fragrant cheek teeth lingering. A fragrant, thick, alcohol, rhyme, the United States features. Known as Wenshan package types are rich in nutrition and health components, can be cardiac, diuretic, eliminating fatigue, a lifting of the function of nicotine and alcohol, more elimination of blood fat, prevent the hardening of the arteries of the wonderful effect.
Phoenix Dancong: the case of oolong tea category. Produced in the town of Chaozhou, Guangdong, Wu Dong Mountain area of Phoenix. Collect and process: a single fir tea varieties in the Phoenix group in the narcissus plant selection and good tea, the cultivation, harvesting, processing. Result into a tea aroma, taste differences, local customs by the single fir tea flavor into Huang Zhi Xiang, lotus fragrance, fragrant peach, jade, cinnamon, etc. through Tian Xiang. Therefore, the implementation of single ramets apheresis fir tea, the new bud germination to the small open face (that appears in bud), which according to one bud, two trefoil standards, practices with the horse picked tea,UGG boots clearanc, light tea Romania placed within the . Does not adopt strong sunlight, rain do not mine, do not adopt the provisions of fog tea. General mining in the afternoon, evening processing, tea were at night. After drying green, drying, fixation, rolling, baking until the process took 10 hours made of finished tea. Dancong tea features are: appearance of the thick, even and orderly straight, color cinnamon, Wang Yun-light, and a cinnabar red spots; making a lasting fragrance, a unique natural orchid aroma, mellow taste Xianshuang, Run throat sweet; liquor color clear Huang Liang, the bottom edge of the red, leaf belly Huang Liang, known as Hill has a unique rhyme character.
Lingtou fir: Need an oolong tea category. Produced in Guangdong Raoping Town Lingtou Ping Village. Lingtou Chelan fir is the second single after another in the special varieties of tea in the new discovery. Lingtou Dancong very high quality and unique flavor. Its characteristics are: 1, Kentucky: Time for the annual spring harvest March 28 to April 5 after. Earlier than other varieties of tea, taken one to two weeks or so. 2, high: the growth of new shoots early, homogeneous, uniform and so on. Planting can then pick that year, next year per mu yield can 25-50 kg. The third year of per-mu yield of up to 150-250 kg of dry tea. Holding time is two to three weeks tender (of buds to harvest time). Generally five to seven times per year mining tea. Other than similar Lingtoudancong fir per mu yield can be as high tea, 3 to 5 times. 3, Quality: brewing early in the morning when the aroma, the taste of alcohol cool, back to the Gan Lijiang. The finished tea has a strong honey aroma microstrip special charm. 4, adaptability, strong inverse out: Whether mountains, hills, plains can be planted. Lingtou fir tea and tea products collect and process technology characteristics: the annual spring tea harvest time before and after the annual Qingming; summer tea in late May to early July; autumn tea late in September; Winter Tea in 11 mid-March. Plucking standard two to three leaves and a bud. Its production processes, the drying green, cool blue, touch, fixation,UGG boots, rolling; drying process is refined. The finished tea characteristics: appearance of the cable slightly curved, yellowish color, like eel color. GAO endoplasmic nectar aroma, sweet taste of alcohol cool, bright orange soup, the bottom side shoots bright red color (also known as Zhu edges belly). Need oolong tea category today.
Lingtou Chelan: the case of oolong tea category. Made from fresh leaves collected species of large Yeqi Lan. Originated in Guangdong Raoping Town Lingtou Ping Village. Collect and process technology and Chelan good quality: made from dry tea to tea, totaling 14 hours or more, after the fresh leaves taken back to the general by the drying green, hitting the green (roll blue),UGGs, fixation, rolling, drying and other procedure is made. The process mostly at night, of the procedures were experienced by tea master The slender cord finished heavy leaf pedicel small, narrow leaves of the shoulder, the color green, glossy black oily, green sand hidden; aroma, mellowness, like orchids smell, taste, mellowness slightly thick, and fresh Gan, resistant to brew; the main vein surface a little white veins and leaves the body prism handsome and shiny, golden yellow or clear soup. Chelan tea brewed into tea, methods, and general red, green tea different is best to boil the water but the water compact with fine terracotta or purple elegant tea brewed in order to give full play to their tea, taste tea in the elegant mood. Ping Shek Kwu
Oolong: originating in the County of Guangdong Province, Fenghuang Town, Chaozhou City, Shek Kwu wet floor. Collect and process technology and quality of tea: tea with the Provides for the sunny morning tea time to pm, do not adopt dew tea, water tea, evening tea, different Dasan, different Laonen were picking. Its processing are at night. Minutes drying green, cool blue, blue wave, standing, fixation, rolling, drying processes such as seven, the whole process takes 18 hours. Glossy dark green tea, fine finished appearance tight, lofty aroma rich, refreshing taste of fresh, dense; liquor color clear yellow, the bottom of green, leaf edge was red line. Refined teapot to brew, brewed into tea times, tea spills, flavor diminished. New tea store one year after the color, smell and taste still remain unabated. Oolong tea has the control of ancient Shiping hypertension, chronic asthma and diarrhea, tooth decay and other effects.
Yongchun Bergamot: Bergamot varieties of tea with a tea made from young shoots. Orange due to leaf blade similar to the rafters with incense, it is also known as Yongchun County, Fujian Province, the main producing areas. Yongchun bergamot, well-picking, production of finished tea, fat curly cable tight knot, the color green sand Wu Yun, clear long aroma, mellow taste sweet, the soup Cheng Huang Mingliang, has a unique aroma.
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