What kind of tea does spring bud tea belong to, and what kind of tea does spore tea belong to?

Dongbai spring bud is a kind of tea, also known as Wuzhou Dongbai, Dongbai tea. It is produced in the area of Dongbai Mountain and Dapanshan Mountain in Pan'an, Dongyang City, Zhejiang Province. It is famous for its long history and excellent quality. So, what kind of tea do Dongbai spring buds belong to? Let's take a look.

What kind of tea do Dongbai spring buds belong to?

Dongbai Chun Bud is a famous green tea with a very long history and excellent quality, and records about it can be seen in the Sui and Tang dynasties.

Dongbai spring buds to ensure their excellent quality, picking time is required, it is generally in the spring tea picking time period, generally between Qingming and Guyu, so this tea is called spring bud tea. At the beginning of the harvest, the tea leaves are picked at a lower altitude in the mountains, and then the tea leaves are picked from the high mountains to make the tea leaves.

Dongbai spring buds not only have strict requirements on picking time, but also pay attention to picking standards and production processes. Then its harvesting standard is just grown into one bud and two leaves, which are made by spreading, killing, frying, initial baking, re-drying and other processes. The shape of the tea leaves is curled, the tea leaves are tender and green, the hairs on the tea leaves are clearly visible, and the leaf buds look very fat and thick.

The brewed tea soup is clear and translucent, the tea soup smells full of aroma, and the taste is very mellow and refreshing.

Introduction to the origin of Dongbai spring buds.

Dongbai spring buds are produced in Dongbaishan, the highest peak of Dongyang--- meters above sea level, so it is named. According to ancient records, Dongbai tea was famous in the Tang Dynasty and was listed as a tribute in the Ming Dynasty. Dongbai tea has three different names: Dongbai Maojian, Dongbai Spring Bud, and Dongbai Dingya.

Their common characteristics are: the buds and leaves are fat and strong, the buds are exposed, the color is tender and green, the taste is fresh and mellow, the aroma is fresh, the bottom of the leaves is yellow and tender, and the soup color is clear and clear. Spring buds with green leaves inlaid with gold edges, with orchid fragrance; The top bud leaves are quite beautiful, hairy and hairy, accompanied by orchid fragrance, and the aftertaste is long-lasting.

In 1989, it was awarded the title of "Zhejiang Province Class I Famous Tea", and Dongbai Dingya was awarded the Provincial Famous Tea Quality Award.

It is produced in the area of Dongbai Mountain and Dapen Mountain, Dongyang City, Zhejiang Province. According to the "National History Supplement" written by Li Zhao, this tea has been listed as one of the famous teas in the Tang Dynasty. The characteristics of tea are: full tea leaves, tender green color, obvious buds, fresh and mellow taste, and refreshing aroma.

Dongyang Dongbai Mountain, located at the south end of Huiji Mountain, the main peak is Taibaijian, the altitude is 1195 meters, the tea garden is mostly opened between the mountainside, 200 300 meters away from the top of the slope. The forests here are lush, the orchids are gorgeous, in spring and summer, there are often thunderstorms and night rains, and the night rain in Dongbai is as famous as the night rain in Bashan. The tea produced here has thick tea buds and a particularly high amino acid content.

Spore tea is a unique type of tea.

Industry insiders generally do not classify it as Pu'er tea because it does not have the characteristics of late fermentation, but regards it as a new, roast-based tea.

Spore tea, which generally germinates before the beginning of spring, is also called primrose buds. This tea tastes sweet, slightly sour, and has a grassy aroma. Soup:

Yellow, bright, translucent, and fragrant are its most prominent features, and it smells floral and honeyy. After the soup is opened, the first few bubbles of soup are like boiled water, but there is a strong nectar aroma and sweetness, pure as a bud, no leaves, and the yield is very small, only once a year.

Spore tea brewing method:

It can be brewed with a gaiwan, a fluttering cup, or even a simple glass. The bottom of the spore leaves is clean, and the first rinsed tea soup is poured out, because the spore has more hairs.

This tea can be drunk on its own, relatively light, or brewed with other raw and ripe Pu'er teas to enhance the tea atmosphere of other teas or increase sweetness.

Spring tea, the type of tea. Generally speaking, it refers to the tea leaves harvested from the buds and leaves of the tea trees that germinate in the spring after wintering, and is called spring tea. Due to the abundant nutrients of the tea tree, the spring tea has thick leaf flesh, high content of aromatic substances and vitamins, fresh taste, strong aroma, and tight and strong shape.

Usually green tea is green in color, black tea is black, and the quality is better.

The temperature in spring is moderate, the rainfall is sufficient, and the tea tree has been recuperating for half a year in winter, so that the spring tea buds are plump, the color is emerald green, the leaf quality is soft, and it is rich in vitamins, especially amino acids. It not only makes the spring tea taste fresh and pleasant, but also has a pleasant aroma and is full of health care effects.

Due to the different tea seasons, the growth conditions of tea plants are different, so even the tea leaves in different tea seasons harvested in the same tea garden have great differences in appearance and endoplasm. Taking green tea as an example, due to the moderate temperature and abundant rainfall in spring, coupled with the fact that the tea tree has been recuperating for a long period of time in the autumn and winter of the first year, the body is rich in nutrients, so in spring, not only the buds are fat and strong, the color is green, the leaf quality is soft, and the white hao is revealed, and some active ingredients related to improving the quality of tea, especially the content of amino acids and vitamins are also richer, which makes the taste of spring tea more fresh, the aroma is stronger, and the health care effect is more obvious. In addition, there is generally no pests and diseases during the spring tea period, no pesticides are used, and the tea leaves are not polluted, so spring tea, especially early spring tea, is often the best quality of green tea in the year.

Therefore, many high-grade green teas, such as West Lake Longjing, Quancheng Red, Quancheng Green, Dongting Biluochun, Huangshan Maofeng, Lushan Yunwu, etc., are all in the early stage of spring tea.

Precautions for drinking spring teaSpring tea is not the best tea drink in spring, especially not to drink too fresh green tea, otherwise it is easy to damage the stomach. Traditional Chinese medicine believes that it is good to drink flower tea in spring, because this tea can emit the cold evil accumulated in the human body in winter, and the rich tea fragrance can promote the growth of yang energy in the human body. If you brew a cup of richly fragrant, fragrant and refreshing flower tea in spring, it can not only refresh your mind and clear your sleepiness, but also help to dissipate the cold evil in the body and promote the growth of yang energy in the human body.

Spring tea isn't necessarily the fresher the better. The so-called new tea refers to the tea leaves processed from the first few batches of fresh leaves picked from the tea trees in the spring of that year. In order to make it fresh and tender, some tea farmers began to pick tea before the Qingming Festival, and such tea is called Ming Qian tea; The tea that is picked before the rainy season is called pre-rain tea.

Some consumers are happy to taste new tea and compete to buy Mingqian tea and pre-rain tea. In fact, the idea that "the fresher the tea, the better" is a misconception. Not all tea leaves are as fresh as possible, Pu'er tea and dark tea are the older the better, and the pursuit of freshness is green tea, but even green tea does not need to be freshly picked and drunk.

The tea-producing area is very time-conscious. They call the tea before the Qingming Dynasty the tea before the Ming Dynasty. Tea after Qingming. It's called Meigo tea. Ming Qian tea is good. Minghou tea is a little worse.

Spring tea is a spring tea leaf, very fresh and tender, but also very sweet, the brewed tea is also very delicious, you can try it appropriately.

Spring tea refers to the tea leaves grown by the buds and leaves of the overwintering tea trees in the spring and are picked by people, and it is a tea divided according to the season.

Spring tea refers to the tea leaves picked in spring, and the main characteristics are fresh and tender, and they are delicious.

The bud in the bud is the bud, also known as the spores. It is called "primrose" (because inBeginning of the Spring FestivalPre-germination), "bird's beak tea" (shaped like a bird's beak), Dabaihao (white spores), blood buds (purple red spores), and so on.

The spore is shaped like a bamboo shoot, the surface body is covered with a layer of white fluff, and the spore tea is the most quintessential part of the wild ancient tree spore tea, that is, the most essential part, and the tea brewed with the spores has a sweet and delicious taste.

The bud, also known as the spores, is also known as the "primrose bud", because it germinates before the beginning of the Spring Festival, and is a bud that grows on the Pu'er tree. The spore is shaped like a bamboo shoot, and the surface is covered with a layer of white hair, and there is a soft feeling to the touch. The spores germinate in the beginning of spring, and the picking period is short, so the yield is not large.

NEED NOTICE:

Tea originated in China, and tea was first used as a sacrifice. However, it was used as a vegetable by people in the late Spring and Autumn Period, developed into medicinal use in the middle of the Western Han Dynasty, and developed into a high-end drink for the court in the late Western Han Dynasty. The earliest remains of artificially planted tea were found at the Tianluo Mountain site in Yuyao, Zhejiang, which has a history of more than 6,000 years.

Drink tea. Started in China. The leaves are leathery, oblong or oval, and can be soaked directly in boiling water, and are divided into six categories according to the variety and production method, as well as the shape of the product.

According to the season, it can be divided into spring tea, summer tea, autumn tea, and winter tea. It is reprocessed into a variety of wool tea or refined tea leaves to form re-added tea, including flower tea, pressed tea, extracted tea, medicinal health tea, tea food, tea-containing beverages, etc.

Tea has been loved by Chinese people since ancient times, according to different standards, we have divided tea into many types, so, what kind of tea does Chunjian tea belong to?

1. What kind of tea does Chunjian tea belong to?

Chunjian tea belongs to the green tea category, which refers to the tea leaves picked in March and April in spring. Now it mostly appears in Pu'er tea.

Second, the benefits of Chunjian tea.

1. The caffeine and catechins in Chunjian tea can prevent vasospasm, they directly act on human blood vessels, relax the blood vessel wall, and at the same time purify the blood, accelerate the decomposition and metabolism of toxins in the blood, can promote blood circulation, and prevent vascular lesions.

2. Chunjian tea is an alkaline drink, which can prevent the production of uric acid in the human body and promote the metabolism of uric acid in the human body, thereby playing a role in preventing gout.

3. Chunjian tea contains vitamin C, which can improve the activity of immune cells and inhibit pigment accumulation after being absorbed by the human body, thus playing a role in lightening pigmentation.

4. The active enzymes contained in Chunjian tea can speed up the decomposition and metabolism of fat and cholesterol in the human body, reduce the accumulation of fat in the human body, so as to achieve the effect of intestinal cleansing and detoxification.

Chunjian tea is the best in Pu'er tea, with a rich fragrance and mellow taste, if you are interested in it, you might as well make yourself a cup of tea.

Chunjian belongs to green tea, which is a cool tea, a tea made without fermentation, which retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. Tea leaves refer to the leaves and buds of the tea plant, and generally refer to the leaves of the evergreen shrub tea tree that can be used to make tea, as well as the beverages brewed from these leaves; Moreover, tea has antioxidant and anti-aging effects, enhances immune function, and helps the utilization of calcium.

Chunjian tea belongs to the green tea category, which has the characteristics of green tea and is a cold fresh tea leaf. Chunjian tea refers to the tea leaves picked before the valley rain, and now mostly appears in Pu'er tea and black tea, Chunjian Pu'er tea refers to the Pu'er tea picked and processed before the valley rain, and Chunjian black tea refers to the black tea picked and processed before the valley rain.

1. Bud tea refers to tea leaves with a single bud or a bud and a leaf as raw materials. For example, Baihao Silver Needle, Jin Jun Mei, Bamboo Leaf Green, Special Class Dongting Biluochun, Huoshan Yellow Bud, Mengding Yellow Bud, Junshan Silver Needle, etc., are all bud teas with pure bud heads; West Lake Longjing is a tea with a bud and a leaf that has just begun to appear.

2. "Bud tea" is a tea made mainly of tender "buds", and its tea properties will be more delicate, and "leaf tea" is a tea made mainly of tender "leaves", and its tea properties are relatively rougher.

Spring tea has both black and green teas.

Spring tea refers to the young shoots or young leaves of the tea tree that germinate after wintering, and the tea leaves are harvested between the beginning of spring and the valley rain, and spring tea includes black tea, green tea, Pu'er tea, etc. After dormancy and nutrient accumulation in winter, the spring tea buds and leaves have sufficient organic matter, rich substances, and high freshness, fullness and coordination.

Spring tea, especially the first spring tea, contains the essence of the whole spring. Whether it is green tea, black tea or Pu'er, they are all pursuing the first spring, and there is no type of tea that will love the freshness of spring more than green tea. The color, fragrance, taste, and rhyme of spring tea all fascinate people and can't stop.

Tea storage method

1. Refrigeration method.

After the tea leaves are sealed and packaged, put them in the tea tin can, and finally put them in the refrigerator to refrigerate, taking care not to put them together with items with peculiar smells. When the amount of tea is large, you can prepare a fresh-keeping cabinet for the tea separately, and the temperature is between 0 5. The refrigeration method is suitable for green tea, yellow tea, lightly fermented green tea, etc., such as Tieguanyin, frozen top oolong, etc., and is one of the most commonly used storage methods.

2. Vacuum pumping method.

Put the tea in an aluminum composite bag, seal it after extracting the air, put it in a large container, and put it in a cool and dry place after sealing. The vacuum method is suitable for green tea (such as Tieguanyin), which is easy to take and use, and the disadvantage is that it is easy to crush the tea leaves, and the broken tea powder increases.

Tea is a very popular drink of Chinese people, and there are different varieties of late travel according to different standards. So, what kind of tea is the spring tea we often hear about?

1. What kind of tea is spring tea?

Spring tea refers to the tea that grows buds and leaves of the overwintering tea trees in the spring and is made after being picked by people, and it is a tea divided according to the season.

2. What are the benefits of drinking spring tea?

After a whole winter of deposition, the nutrients of the tea tree have piled up to a peak. When spring arrives and the weather warms up, the tea made from this ridge is high in nutrients, rich in substances, and resistant to brewing. The main contents of spring tea include tea polyphenols, amino acids and other nutrients and aroma components, which are the most important bioactive substances in green tea, in addition to having good health care effects, it is also the main reason for the formation of tea quality and flavor.

Spring tea and its freshness are also due to the high content of linalool and its oxides in the aroma. During this period of early spring, the chlorophyll content in tea is also relatively low, and the color of tea leaves is mostly tender green.