Da Hong Pao, Tie Guanyin, Bi Luochun, the origin of the name

Da Hong Pao "famous fir tea tree, grow on the high rock cliff of Jiulong Cave in Wuyi Mountain, the rock wall still retains the "big red robe" stone carving made by the monk of Tianxin Temple in 1927, the sunshine here is short, the light is reflected, the temperature difference between day and night is large, and there are fine springs infiltrating and dripping on the top of the rock all year round. This special natural environment has created the special quality of Da Hong Pao, there are 6 tea trees in Da Hong Pao, all of which are shrub tea bushes, the leaf quality is thicker, the bud head is slightly red, when the sun shines on the tea tree and the rock, the rock light is reflected, and the red can is very conspicuous. About the origin of the "big red robe", there is also a moving legend, the legend of the monk of Tianxin Temple with the tea leaves made of tea leaves on the rock wall of the Nine Dragons cured the disease of an imperial official, the imperial official put the red robe on the tea tree to show gratitude, the red robe dyed the tea tree red, the name of the "big red robe" tea came from this.

The main differences are, different origins, different shapes and soup colors, and different tastes, as follows:

First, the origin is different.

1. Tieguanyin.

Tieguanyin is native to Anxi, Quanzhou, Fujian Province, and is an oolong in southern Fujian.

2. Big red robe.

Da Hong Pao is produced in Wuyi Mountain, Fujian, and is an oolong in northern Fujian.

Second, the appearance is different from the color of the soup.

1. Tieguanyin.

Tieguanyin tea strips are curly, fat and round, heavy and even, the color is sand green, and the soup color is golden or light green after brewing.

2. Big red robe.

The outside of the big red robe forms a strip, the color is reddish brown, there is a layer of white on the top at first glance, the tea is also red when soaked in the cup, and there is also a fireworks smell, and the high-end big red robe has a burst of flowers and fruits under the smell of fireworks.

Third, the taste is different.

1. Tieguanyin.

Fragrant and elegant, there is a natural orchid fragrance after brewing, the taste is pure, and the aroma is rich and long-lasting.

2. Big red robe.

The fragrance of Dahongpao is stronger, the taste is mellow, and it is slightly heavier than the fragrance of Tieguanyin.

Dahongpao and Tieguanyin are both oolong teas, semi-fermented green teas. Dahongpao is produced in Wuyi Mountain, Fujian, and Tieguanyin is produced in Anxi, Fujian. Da Hong Pao is not black tea.

The difference between Tieguanyin and Dahongpao is that the origin is different, and the varieties are different; The most important difference between Tieguanyin on the market now is that Tieguanyin has a low degree of fermentation and the tea leaves are green granular; Wuyi rock teas such as Dahongpao have a roasting process, and the tea leaves are in the shape of black strips.

Traditionally, Tieguanyin and Dahongpao are produced in Fujian, Tieguanyin belongs to southern Fujian oolong, Dahongpao belongs to northern Fujian oolong, the origin is different, the naming of the two kinds of tea is also the name of the tea tree variety, traditionally: Tieguanyin has a kneading process, which is Dahongpao and other Wuyi rock tea does not have, and the temperature of the two roasting is also different, the roasting temperature of Dahongpao is higher than that of Tieguanyin, Tieguanyin fragrance type and strong fragrance type (traditional) have a rich orchid fragrance, in terms of appearance: Tieguanyin is granular, and Dahongpao is cord-like and darker.

In terms of taste, the big red robe is stronger than Tieguanyin.

Da Hong Pao is an oolong tea, its shape is tightly knotted, the color is green and brown and fresh, the soup color is orange and bright after brewing, and the leaves are red and green. Tieguanyin, on the other hand, is between green tea and black tea and belongs to the semi-fermented tea category.

Da Hong Pao and Tie Guanyin both belong to oolong tea, Da Hong Pao is in northern Fujian, it is Northern Fujian Oolong, and Tieguanyin is Southern Fujian Oolong, they have different degrees of fermentation, different growing places, different varieties, and Da Hong Pao has a higher roasting fire, so the tea is mild and nourishing the stomach This is what Tie Guanyin does not have People with cold bodies will be of good help to it If you have a bad stomach, try not to drink cold tea such as green tea and Tieguanyin.

The big red robe is a kind of Tieguanyin, and Tieguanyin is not all big red robes.

Dahongpao is black tea, and Tieguanyin is neither black tea nor green tea.

Da Hong Pao, which can be described as the "king of tea" in oolong tea, is produced on the high rock cliff of Tianxin Rock Jiulong Cave. The rock walls on both sides stand upright, the sunshine is not long, the temperature does not change much, and what is more ingenious is that there are small sweet springs dripping from the rock valley at the top of the rock all year round, moistening the tea land, and there are also moss-like organic matter that comes with the water, fertilizing the land, making the big red robe extraordinary, and unique.

The quality characteristics of Da Hong Pao are that the shape is tightly knotted, the color is green and brown, the soup color is orange and yellow after brewing, the leaves are red and green, and the typical leaves have the beauty of green leaves and red borders. The most outstanding feature of the quality of Da Hong Pao is that the aroma is rich and orchid-scented, the fragrance is high and long-lasting, and the rock rhyme is obvious. The big red robe is very resistant to brewing, brewing.

Seven or eight times it still smells.

Tieguanyin is produced in Anxi County, Fujian Province. The color is fresh and moist, the tea strips are curly, fat and round, heavy and even, the color is sand green, and the overall shape resembles a dragonfly head, a spiral body, and a frog's legs. The leaf strap is hoarfrost, which is one of the important characteristics of high-quality Tieguanyin.

Tieguanyin soup is golden in color, bright and clear, the bottom of the leaves is thick and bright, and has a silk gloss. The tea soup is mellow and sweet, and the entrance is sweet with honey; The aroma is rich and long-lasting, and it has the reputation of "seven bubbles with residual fragrance".

The tea-making process also belongs to the oolong tea process, which is semi-fermented; The brewing method adopts the gongfu tea method; Both aromas are highly fragrant, and the bottom of the cup is orchid.

Differences:1Different origins: regionally, Dahongpao is a northern Fujian oolong, and Tieguanyin is a southern Fujian oolong.

2.The shape is different: the shape of the big red robe is tightly knotted, there is a layer of white on the top at first glance, and the leaves after brewing are red and green, and the typical leaves have the beauty of green leaves and red borders; Tieguanyin tea strips are curly, fat and round, heavy and even, and the color is sand green.

3.The color of the soup is different: the soup of Da Hong Pao is orange and bright, and the tea soup of the next year is red; After Tieguanyin brews, the soup color is golden or light green.

4.The taste is different: the fragrance of Dahongpao is stronger, the taste is mellow, slightly heavier than the fragrance of Tieguanyin, the aroma is elegant, the throat rhyme is sweet and smooth, Zhengyan tea has a cold atmosphere, but also has the smell of charcoal, and the high-grade Dahongpao has a burst of floral and fruity aroma under the smell of charcoal.

Tieguanyin has a natural and rich orchid fragrance, with a mellow and sweet taste, and a long sweet aftertaste.

Biluochun is a very famous kind of tea, about the origin of this name, there are many theories, some say that Kangxi gave the name, and some say that it is related to the name of the place, then, China's famous tea Dongting Biluochun is produced from **?

China's famous tea Dongting Biluochun is produced from **.

Ant Manor March 1 Correct Answer: Taihu Lake.

Dongting Biluochun is produced in the southwest of Wuzhong County, Suzhou City, on the shore of Taihu Lake.

In history, there were two mountains in ancient Taihu Lake, one called Dong Mountain and the other called Ting Mountain. These two mountains are generally referred to as Dongting Mountain.

But this Dongting is not the other Dongting, we are familiar with the Dongting Lake in ancient times called Yunmeng, Jiujiang, known as the 800 miles of Dongting, the Dongting Lake area has a lot of historical attractions, is the famous land of fish and rice.

How did Biluochun get its name?

Copper wire strips, bee legs" "contains floral and fruity flavor", this is a vivid description of Dongting Biluochun, describing its appearance as thin and tight as copper wire, full of hairy bee legs covered with pollen, with a unique fragrance.

Kangxi gave the name and said.

In the early years, every early spring tea buds germinate, Dongting Dongshan tea picking girls will go up the mountain to pick land chain tea, the buds and leaves are put into the cloth pocket around the waist, go up the mountain in the morning, and can only go down the mountain at noon, the tea buds in the cloth pocket begin to heat up slightly under the effect of body temperature, exuding a pungent fragrance of flowers, and the girls exclaim "scaring fragrance"!Therefore, people call this tea "scaring people" tea.

According to the record of "Suzhou Mansion Chronicle", in the spring of the 38th year of Kangxi in the Qing Dynasty, Emperor Kangxi came to Taihu Lake for the third time, and the governor Song Ju presented this tea, which was deeply appreciated by Kangxi.

The place name says that there is tea on the ancient Dongting Mountain, delicate, sweet and fragrant, commonly known as "scaring people", especially the best produced from Biluo Peak, so it is named "Biluo Spring".

The love story says.

There is also a beautiful and moving story among the folk, legend has it that there is a beautiful, kind and singing girl in Dongting West Mountain, called Biluo, and there is a hard-working and brave young fisherman in Dongting East Mountain, named Ah Xiang.

In the fight with an evil dragon in the lake that endangers the people of Li and wants to occupy Miss Biluo, Ah Xiang kills the evil dragon, but is seriously injured.

A few small tea trees were found in the place where Ah Xiang was fighting and bleeding, and the young buds were picked and boiled back into soup, which was fragrant and fragrant, and Ah Xiang was refreshed after drinking it, and quickly recovered his health.

It is named because it was discovered and harvested by the girl Biluo. Biluo spring tea lives up to its name, "Bi", the color is silver and green, covered with hair, "snail", the cord is slender, curled into a snail, and "spring" is harvested in early spring.

Da Hong Pao and Tieguanyin are different in region, appearance, soup color, and taste. Dahongpao is produced in the Wuyi Mountain Scenic Area in northern Fujian, and Tieguanyin is in Anxi County, Quanzhou, Fujian. The big red robe is cord-shaped, the color is greenish and brown, the soup color is orange and yellow after soaking, the aroma is pure, and the entrance taste is mellow.

Tieguanyin looks like a dragonfly head, the color is green, the soup is clear, and the entrance is smooth and sweet.

1. Region

Da Hong Pao Da Hong Pao is produced on the steep rock wall of Jiulong Cave in Wuyi Mountain Scenic Area in northern Fujian, with suitable temperature, abundant precipitation and fertile soil, and its unique geographical location gives it a unique aroma. The production area of Tieguanyin is Anxi County, Quanzhou City, Fujian Province, and the mountains in Anxi County are forested and the climate is mild, which makes Tieguanyin fragrant for a long time.

2. Appearance

The shape of Tieguanyin's big red robe is cord-shaped, tight and strong, brown and green in color, the thickness of the tea leaves is consistent, and the fine broken tea is less. The shape of Tieguanyin is granular, heavy and even, the color is green, and the overall look looks like a dragonfly head.

3. Soup color

After the soup is soaked in Da Hong Pao, the color of the soup is orange and bright, and the aroma is pure and free of impurities. Tieguanyin soup is golden in color and fragrant in aroma. The severity of fermentation will affect the color of the soup, and the color of the soup of Tieguanyin has changes of light green, yellow-green, and golden yellow.

4. Taste

Tieguanyin Dahongpao has a floral and fruity fragrance, mellow in the mouth, and a strong and long-lasting aroma. The taste of Tieguanyin is relatively light, the aroma is pure, the taste is smooth, and the tip of the tongue is slightly sweet after tasting.

After the Biluo spring tea leaves are fried, the dry tea strips are tightly knotted, the white hao is revealed, the color is silver green, the emerald green is attractive, curled into a snail, produced in spring, so it is called "Biluo Spring".

In the Tang Dynasty, it was listed as a tribute, and the ancients also called Biluochun "Kung Fu Tea" and "New Blood Tea". High-grade Biluochun, the delicate kilogram of tea buds and dry tea need 6-70,000 tea buds. After brewing, the white clouds in the cup of this tea are rolling, and the fragrance is attacking, which is a famous tea in China.

The main process is finishing, rolling, kneading and frying.

The origin of "Biluochun" tea The prestigious Biluochun tea is produced in the east and west mountains of Dongting in Taihu Lake. Regarding the origin of Biluochun, there is such a story among the people. During the Kangxi period of the Qing Dynasty, the locals found a kind of wild tea on the stone wall of Dongting Lake, and picked it and brought it back as a drink.

One year, because of the large output, the bamboo basket could not be fitted, everyone put the excess in their arms, but the tea was stained with heat, revealing a burst of fragrance, and the tea picking girls shouted: "Scared people!" This "frightening incense" is a Suzhou dialect, which means that the aroma is unusually strong.

So everyone contended, and "scaring people" became the name of tea. In the 38th year of Kangxi in the Qing Dynasty, Xuanye (Emperor Kangxi) toured south to Taihu Lake, and Kangxi thought that the name "scared people" **, so he gave it the name "Biluochun", which has been used since then. Biluo spring tea is picked earlier, generally before and after the valley rain.

When stir-frying, it should be "dry but not burnt, crisp but not broken, green but not fishy, fine and continuous". Therefore, the shape is curled like a snail, the past is exposed, delicate and tight, the bottom of the leaf is like a bird's tongue, the water color is light, the taste is mellow and light, the aroma is clear and long-lasting, and the aftertaste is eternal. Resources.

Biluochun's original name is frightening, according to legend, in the Kangxi period of the Qing Dynasty, there was a year when the tea trees on the Biluo Peak in Dongting Dongshan grew particularly luxuriantly, and the tea picked by the tea girls could not be filled with bamboo baskets, so they put the excess tea in their arms. After the tea is hot, it reveals a burst of peculiar fragrance, and the tea picking girls compete to scare the incense (Wuzhong dialect), from which the tea gets its name. After the Kangxi Emperor went down to the south of the Yangtze River, the governor Song Ju offered this tea, the Kangxi Emperor appreciated the tea, but felt its name, so it was picked in Biluo Peak, the brown color was green, the shape was like a snail, and it was worth picking in early spring, so the name of the tea was Biluochun.

Since then, Biluo spring tea has become a treasure among the tribute teas over the years.

Tea Cultivation Class: The Legendary Tea Man (31) The origin of the name Biluochun given by Emperor Kangxi.