Chinese tea in China and health

January 02, 2020

Classification of Chinese tea

Chinese tea

Chinese tea TheHangzhou Longjing

Longjingor Dragon Well is also the name of a source. Now the mainly refers to a varietyLongjing tea. Product Longjing Village,within the municipality of Hangzhou, capital of Zhejiang province, is a tea roasted greentea, which had formerly been divided into four categories: “Lion, Dragon,Cloud and Tiger.” But most experts agree that the Longjing tea produced onthe peak of Lion (Shi Feng) is the best. It ischaracterized by an infusion of green color, a fragrant aroma and velvetytaste; otherwise, leaves are particularly beautiful in water. The quality ofwater determines the success of the infusion. A Hangzhou Longjing tea infuse inthe water “source carved by the Tigris”(Hubao quan) is the best way to enjoy tea. According to analysis, the water fromthis source contains a relatively large organic nitride content and very littlesoluble inorganic material. It therefore promotes the dissemination of thearoma and flavor of the tea. It is best to brew Longjing tea in a clear glassbecause it allows the drinker to admire the leaves up and down in the lightgreen water.

Chinese tea TheSuzhouBiluochun

TheBiluochun tea is produced on the hill of Dongting, TaihuLake waterfront, in the district ofWuxian, within the municipality of Suzhou, Jiangsu Province. It is the youngshoots in spring pushed that one plucks and roasts. It takes 600 000 à 700 000young buds to produce a first class Biluochun tea book. We can be aware of thedelicacy of this tea. Roasted leaves are strongly tightened and have the shapeof a snail called Chinese “Luo”. Hence its name Biluochun (GreenSpring snails). The infusion of this tea with white down covered with silverygreen leaves give a fragrant aroma.

Chinese tea theHuangshan Maofeng

Thistea is produced in Huangshan (Anhui Province), mainly in the vicinity of the temple of Yungu (clouds shrouded valley), theConvent of Songgu (pine valley) of Tiaoqiaoyan of Ciguangge (pavilion azureLights ) and Bansi (half-Temple). In this mountainous region often shrouded infog, natural conditions are especially favorable for the cultivation of tea.Picking and processing tea Huangshan Maofeng’s are a very meticulous work.After preparation, the leaves are flat, slightly curved, so that the fragrantorchid, and very tasty.

TheHuangshan Mountains also produce other famous teas, like green tea Tunxi, inthe district of Xiuning, tea “Houkui” of Taiping and tea“Laozhudafang” Shexian.

Chinese tea theMount Lushan Yunwu

Locatedbetween the Changjiang (Yangtze) north and Poyang Lake to the south, MountLushan temperate climate has all the conditions for the cultivation of teaplants. The leaves of the tea Yunwu (Cloud and fog) Lushan are fat and nicelytight, with separate duvets. The infusion is clear and fragrant. It is a highquality tea.

Chinese tea theGuapian Liu’an

Thistea is produced in the Dabie Mountains in western Anhui province, or in thedistricts of Lu’an, Jinzhai and Huoshan. His name Guapian or watermelon seed,because the tea leaves are reminiscent of watermelon seeds. Picked in thespring, emerald green leaves give a fresh and exquisite fragrance. Its flavorremains strong after several infusions. This tea has not only the power toquench thirst and stimulate the appetite, but also help digestion and curediseases. In his “Notes on tea” (Jian Cha), Wen Long, author of theMing Dynasty, said the Lu’an tea had a very good therapeutic effect. It is atea value.

Chinese tea theEnshi Yulu

TheYulu (Jade Dew) is a tea produced in Enshi in Hubei Province. Under the Tangdynasty (618-907), Hubei was already a famous tea-growing region: it remainstoday. This is one of the few green teas from China which still uses thetraditional method of steaming. This tea treatment processes are similar tothose described in the “tea of ​​theTreaty” (Cha Jing), the work of Lu Yu (733-804). The tea of ​​this preparation process is very strict. One mustfirst pick of young buds fine and uniform. After being processed, the leavesare similar to pine needles, bright green, jade green background. The infusionis transparent, aromatic and very tasty. After introducing the methods ofplanting and preparation of tea in the Tang Dynasty, Japan still continues tomanufacture green tea in the steaming, like the Enshi Yulu tea.

TheBaihao Yinzhen

TheBaihao Yinzhen or silver needles white down is a white tea produced inJianyang, Yongji and Songzheng in northern Fujian, and Fuding in the east ofthe same province. It owes its name to the fact that the buds are covered inwhite down and roasted leaves resemble silver needles. During the infusion, thesilver needles in boiling water and give a good show. The infusion is lightyellow, and gives a fresh flavor and a velvety taste. Since this tea has notbeen kneaded, the infusion should be longer. By its sweet and refreshingnature, white tea is often used as a drug to dissipate heat and humidity, andimprove the functions of the stomach. In Hong Kong and Macao, retailers oftenmix some white tea to other teas in order to improve quality.

TheYancha of Wuyi

Thistea is produced in the Wuyi Mountains in Chong’an District, Fujian Province. Itis a semi-fermented tea, which the manufacturing processes are between those ofgreen tea and those of black tea. Its main varieties are the“Dahongpao” (big red robe), “Baijiguan” (peak whiterooster), “Shuixian” (narcissus), “Wulong” (Black Dragon)and “Rougui” (cinnamon). Although it has not been embalmed byflowers, tea Yancha of Wuyi has a fresh, floral fragrance, and also a lingeringaftertaste. In the eighteenth century it was exported to Europe and immediatelyobtained a great success.

TieguanyinAnxi tea

Thistea is produced in Anxi, Fujian. After a very complex treatment process, theleaves are very constricted and give a glossy dark green color. The sheets ofsuperior quality are covered with a thin white layer resulting from thecrystallization of caffeine in the manufacture by evaporation of water. Thebrewed tea gives off a sweet fragrance of orchids and gives a strong flavor andvelvety. It is served in very small cups intended for “gongfucha”.The first drinker feels good aroma of tea before drinking it slowly, toappreciate the unspeakable long aftertaste. In recent years, Tieguanyin tea,the slimming effect of which has been proven, is highly appreciated in Japanand Southeast Asia

YunnanPu’er tea

Thistea is produced in Xishuangbanna, Yunnan. It is called so because since ancienttimes, the market of this tea is Pu’er. Pu’er is the generic name of green orblack teas steamed and then compacted, and includes Tuocha, the“bingcha” (tea round piece), the “fangcha” (tea squarepiece) and tea tablet. The Pu’er tea is valuable not only as an excellentdrink, but also as an effective remedy. Many Chinese, whether in China orabroad, the drink to stay healthy and keep their youth.

Other Chinese tea are also green tea Tunxi, Anhui Province, the black tea Qimen, Anhuiprovince, and black tea from Yunnan.

Chinese tea health benefits