What is the difference between the taste of frozen oolong tea and Da Hong Pao?

The literal description of the palate is enough to see the difference:

Big Red Robe. The soil, climate, humidity and other natural conditions of Wuyi Mountain are superior, forming a unique climate, and it has been rated as an "intangible cultural heritage."

The production process makes the growth of Da Hong Pao extraordinary, with excellent quality, unique characteristics, fragrant aroma, sweet aftertaste, and obvious "rock rhyme".

Frozen top oolong tea.

The taste is mellow and sweet, the fragrance of osmanthus is diffused, the aftertaste is sweet, and there is no residue at the bottom of the cup after drinking. Oolong tea is a kind of oolong tea produced in Taiwan, and the oolong tea produced in Taiwan is divided into mildly fermented tea (about 20%), moderately fermented tea (about 40%) and heavily fermented tea (about 70%) according to the degree of fermentation (greening). Lightly fermented tea resembles green tea and has a clear fragrance; Heavily fermented tea resembles black tea and has a sweet aroma; Moderately fermented tea has a strong fragrance.

The appearance of the frozen top oolong is tightly knotted, in the shape of a cord, dark green with luster; The tea soup is clear, honey-yellow, the aroma is pure, it has a floral fragrance, the taste is sweet and mellow, the soup color is yellow and green, and it is resistant to brewing. The product grades are divided into special selection, spring, winter, plum, orchid, bamboo, and chrysanthemum. The entrance of the frozen top oolong is smooth and sweet, and the mouth and cheeks are fresh after drinking, and the throat rhyme is long.

Some people describe that the feeling of drinking frozen top tea is very good, and the more you taste, the more flavorful. The old-fashioned frozen top tea is very stylish, with a stable aroma and full throat rhyme. The new style of frozen top tea has added the practice of "half a pack", and its aroma is easier to diffuse, and it has a unique flavor.

Big Red Robe. "The quality characteristics are: the shape of the cord is tightly knotted, the color is green-brown and fresh, 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 prominent feature of the quality of Da Hong Pao is that the aroma is rich and orchid-scented, and the fragrance is high and long-lasting; The rock rhyme is obvious.

The big red robe is very resistant to brewing, brewing.

Seven or eight times it still smells. Tasting"Big Red Robe. "Tea must be pressed"Gongfu tea"The program of tasting slow drinks in a small pot and a small cup can really taste the charm of rock tea.

Da Hong Pao belongs to oolong tea, the origin is in the Wuyi Mountain area of Fujian, its tea leaves are green-brown, the tea soup after brewing is bright yellow, with a light aroma of flowers and fruits, and Da Hong Pao is made of tea made by withering, shaking, killing, drying, re-drying and other processes.

Oolong. Da Hong Pao belongs to oolong tea, is a unique tea in China, and the tea leaves of Da Hong Pao are greenish-brown, showing a curly spiral, the brewed tea soup is clear and yellow, with a light aroma of flowers and fruits, and Da Hong Pao is native to Wuyi Mountain, Fujian, can be divided into high-end tea, ecological tea, health tea and other varieties.

Crafting process. Da Hong Pao belongs to the semi-hair filial piety fermented tea, is made of Da Hong Pao tea tree as raw material, through the withering of this celery, do green, shake green, drying and other processes to make the tea tea, which withering will make the tea aroma overflowing, do green can make the grass aroma of Da Hong Pao to the aroma of flowers and fruits transformed, Sen Shen and drying will make the preservation time of Da Hong Pao prolonged.

Introduction to the tea tree. The Dahongpao tea tree is mostly bred by the method of asexual reproduction, its tree height can reach more than 2 meters, with relatively dense branches, and the leaves of the Dahongpao tea tree are about 7 cm, oval, turquoise in color, and will open flowers with a diameter of 3 cm.

Production area. The main production area of Dahongpao is in Wuyi Mountain, the geology of Wuyi Mountain belongs to the Cretaceous Wuyi layer, which is composed of volcanic conglomerate, red sandstone and shale, which can make Dahongpao tea trees grow more vigorously, and the average annual temperature of Wuyi Mountain is about 18 degrees, and the rain and fog in the mountains all year round will make Dahongpao form a unique aroma.

Da Hong Pao is oolong tea, which belongs to green tea. The classification of Chinese tea mainly includes black tea, green tea, green tea, etc., among which the representative variety of green tea is oolong tea, and oolong tea has the difference between Wuyi rock tea and Anxi Tieguanyin, and Dahongpao belongs to the leader of Wuyi rock tea. In terms of appearance, the big red robe is mostly cord-shaped, the color is tender green, and the brown color is orange and bright after brewing.

Da Hong Pao is not oolong tea.

Da Hong Pao is native to Wuyi Mountain, Fujian, in the major tea varieties are extremely prominent, its most characteristic point is that the aroma chain after brewing is rich, with orchid fragrance, high fragrance lasting, "rock rhyme" is obvious, and it is also very milk foam, brewing seven or eight times after still smelling the fragrance.

Wuyi rock tea has a long history in our country, according to historical records, it has been planted in the Tang Dynasty, and was officially included in the royal tribute in the Song Dynasty, and the tea trees planted in Wuyi Mountain in the late Ming and early Qing dynasties were created, and the varieties are Da Hong Pao, Iron Arhat, etc., to the Kangxi period of the Qing Dynasty, and even have been exported overseas.

The production process of the big red robe

The basic production process of Da Hong Pao is withering, drying, shaking green, doing green, killing, rolling, drying, hair tea, etc., when picking, we should also pay attention to the choice, fresh leaves can not be too tender, otherwise the tea fragrance is relatively low, the taste is bitter, but it can not be old, otherwise the taste is thin and the aroma is low.

Distinguish. First, the origin is different:

1. Da Hong Pao: Wuyi Mountain, Fujian.

2. Oolong: Fujian's northern Fujian, southern Fujian, Guangdong, Taiwan.

Distinguish. Second, the role is different:

1. Da Hong Pao: Red Pao has three beneficial ingredients: tea polyphenols, tea polysaccharides and theanine, which have good effects such as anti-cancer, lowering blood lipids, enhancing memory, and lowering blood pressure. First, there are many tea polyphenols, the most important of which is EGCG, which has anti-cancer function; The polysaccharide content of tea is twice that of black tea and green tea, which can enhance human immunity and reduce blood lipids.

2. Oolong: Oolong tea has the effects of beauty, detoxification, facilitation, antichemical activity, and elimination of reactive oxygen species molecules in cells. Middle-aged and elderly people often drink oolong tea to help maintain hearing.

Because the main ingredient in tea: tannins, is closely related to the metabolism of fats. Oolong tea can lower the amount of cholesterol in the blood.

Distinguish. Third, the composition is different:

1. Da Hong Pao: tea polyphenols, tea polysaccharides, theanine.

2. Oolong: tea polyphenols, plant alkalis, proteins, amino acids, vitamins, pectins, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc.