As shown below:
Wuyi precious name of fir . According to legend, cultivation history of nearly a century . Raw materials collected at ease Wuyishan Jiuquxi coast. Excellent quality , cord tight, brown lip color green , high-strength heavy and mellow aroma , mellow taste sweet , ” rock rhyme” significant .
Big Red
Wuyi produced in northern Fujian “beauty A Southeast ” mountains of Wuyi tea growing in crevices among . Wuyi has a fragrance of green tea , black tea glycol, a Chinese oolong tea in Need . Its creation time, according to statistics compiled national agricultural institutions of higher textbook “clear Shangming tea Law”
Big Red is the Chinese tea in the wonderful work , the ” tea champion ,” said. It is the king of Wuyi , called David .
Wuyishan Wuyishan City, Fujian Province, located in the southeast , Da Hong Pao grown in nest on high cliffs on Mount Wuyi Kowloon , where short-day , multi- light reflection , the temperature difference between day and night , year-round fine rock roof springs infiltration. This special natural environment, creating a specific quality Dahongpao .
Hong Pao Wuyi Mountain cable tight knot shape , color green, brown Xianrun , after brewing liquor color bright orange , red and green leaves , with a clear “green red trim ,” the beauty. The most prominent of the Big Red quality is its aroma fragrance , fragrant and long-lasting high , mellow , fragrant cheek teeth after drinking , ” rock rhyme” obvious.
Wuyi Da Hong Pao has the highest number of leaves reputation . Oolong tea can be described as the ” holy tea ” was. Specific quality Dahongpao make yancha lovers adds to its curiosity , legends lot. Some said : Tea wild cliffs , who exemplifies the board , the annual tea season , mountain monkey monks to adopt the fruit bait . Some have even said : tree height of feet , as big as the palm leaves , raw between cliffs, wind and leaves falling , monks pick up system for tea.
Big Red on the day produced in the heart of Kowloon nest high rock cliffs . Both sides of the wall upright , not long sunshine , little temperature variation , more subtly, throughout the year there is a small oasis rock roof dripping from Rock Valley , moist tea , the living water from the well with moss like organic matter, fertilizer live land , making the big Red extraordinary talent , blessed.
In ancient times, picking Big Red , need incense in worship, altar chanting , the use of special equipment, carried out by scouring tea division . From 1941 on Big Red Lin Fu Quan made by plucking the record , it shows you the “see green do green .” 8:30 picking , 9:30 drying green , which lasted 1 hour , turning once stopped , 10:30 cool blue , which lasted 15 minutes . 10:45 into the Green Room to the next day 1:45 Roasted sharing . Shake Green lasted 14 hours and 40 minutes , shaking the green seven times , shaking the order 16,80,100,40,144,100,60 green revolution . Which alternately doing hand three times. After shaking green , early speculation , re- fry , bake the beginning , re bake .
According to expert assessment , the quality of Big Red ‘s quite distinctive, it and other names Cong control , Big Red is not rushing to ninth off the original tea Jervis – fragrance , while others were already very clump after seven brew taste pale .
