Difference Between Tea Bud and Tea Leaves, What is the Bud Head of Tea Leaves?

I first fell in love with tea with a cold tea leaf. Only then did I know that tea leaves can be eaten!! Since then, Xiaocha has planted a seed in her heart to explore the "mystery of tea".

Tea is made from the young shoots or young leaves at the top of the tea branches, and the old leaves at the bottom cannot be made into drinking tea. At the same time, tea farmers divide the young shoots or young leaves at the top of tea branches into "growth period" and "maturity period", that is, according to the different tea greens, tea can be divided into two categories: bud tea and leaf tea.

There is also another way of saying that due to the different varieties of tea trees and the picking standards of raw materials (fresh leaves), they are divided into bud tea and leaf tea. However, when both the buds and leaves are made into tea, it is difficult for the average tea drinker to distinguish between them.

Let's take a closer look at the difference between bud tea and leaf tea:

1. Bud teas are characterized by white teas, but leaf teas are mainly open and mouth-facing leaves. If the appearance of the leaf margin is serrated, it may be a poor quality summer tea.

2. Picking standard:

Bud tea: The growth period is the period when tea branches continue to grow. Tea is made by picking the young shoots and young leaves at the top of the growing period (you can pick only the heart buds or pick them when "one heart sandwiches two undeveloped leaves").

Leaf tea: The ripening period is a tea made by picking the top buds and young leaves as raw materials immediately after the tea branches are ripe.

3. Important factors influencing **

For high-quality bud tea, if it is all refined from young buds, it is very luxurious, and it is naturally high. But if you pick the shoots with one or two fresh leaves, it's cheaper. One bud with two leaves, one bud with three leaves, and even one bud with four leaves, ** is reduced in turn.

For high-quality leaf tea, if the bud heart of the latest opening and a new leaf in front form a "counterpart two leaves", it will be higher. If the third leaf has not yet become old, it can also be picked and become the "counterpart three leaves", which will be lower.

4. For Xiao's tea, the new Xiao's spring buds, Xiao Jingjian, Jinxiang Pinxue, etc. newly listed this spring belong to the bud tea category, taking the buds that have just grown at the top of the tea branches in early spring, and some also have buds, and obvious white hao can be seen on the tea. The best time to harvest bud tea is in early spring, and the more tender the tea buds used to make it, the higher the finished product.

Are you still stupid and unclear about bud tea tea? Don't panic, Xiaocha will quote for you:

Bud tea is the most tender tea leaves.

Song) Xiong Fan "Xuanhe Beiyuan Tribute Tea Record": "Where the tea buds are counted, the top is called small buds, such as sparrow tongue and eagle claw, with its strength straight and delicate, so it is called bud tea." ”

Qing Dynasty) Shen Chu "Notes on the Western Qing Dynasty and Allusions to the Chronicles":"The inner court is rewarded every year, bud tea in March, and hat weft in April. "

A pot of tea, four cups, while watching and drinking, the vulgar is gone, full of interest.

In fact, botanically speaking, we can understand the growth of tea trees, the more to the top of the growth, there will be three kinds of leaves, namely overwintering leaves, fish leaves, tea, tea buds, overwintering leaves are also called scales, is the previous year after the winter of the old leaves, in the spring, slowly grow out of the pedicle, and then grow out of the fish leaves, this fish leaf is also known as the "fetal" leaf, which means that the first leaf drawn out of the new shoots, generally there will be one piece per shoot, occasionally there will be 2-3 pieces, there will also be no fish leaves, tea buds, It is the prototype of the leaf that has not yet developed and grown, the so-called single bud, that is, after the fish leaf, the first bud sent out, has not yet grown into a leaf, which belongs to the top grade, and grows into a new bud after growing into a tea, which is a bud and a leaf, and then a bud and two leaves and the like, the more you count, the more close to the people.

As the name suggests, a bud and a leaf, is a bud with a leaf, this kind of tea is the most sweet after brewing, in the shape, although not as straight as a single bud, but it is a treasure in tea; The one bud and two leaves are a bud with two leaves, and the taste of tea is more than that of a single bud and a bud and a leaf, although it does not have the feeling of fluttering after brewing, but this kind of tea is closer to mass consumption.

Tea buds refer to two leaves and one heart, and tea leaves can be two leaves and one heart, or mature tea leaves.

Yellow buds belong to a type of yellow tea.

Yellow buds belong to a type of yellow tea. Yellow buds are mainly produced in the mountainous area of Mengding Mountain, Mingshan County, Sichuan Province, and this tea is also made of tea trees. Tea leaves made from fresh and tender tea buds.

However, its processing technology is different from other teas during the processing process, resulting in a faint yellow color of the processed tea, hence the name "yellow tea".

Yellow tea is a lightly fermented tea, and its processing technology is similar to green tea, but before or after the drying process, a "stuffy yellow" process is added to promote the partial oxidation of its polyphenol chlorophyll and other substances, and promote the non-enzymatic automatic oxidation of the tea blank under the action of water and heat to form yellow.

The temperature of the yellow tea pot is lower than that of the green tea pot, generally at 120°C-150°C. The method of "more stuffiness and less shaking" is adopted to cause high temperature and damp heat conditions, so that chlorophyll is more damaged, polyacid oxidase and peroxidase lose their activity, polyphenolic compounds are automatically oxidized and isomerized under damp and hot conditions, starch is hydrolyzed into monosaccharides, and proteins are decomposed into amino acids, all of which create conditions for the formation of yellow tea mellow taste and yellow color.

Yellow Tea Introduction:

Yellow tea is a specialty of China. According to the size of the old and young buds of fresh leaves, it is divided into yellow bud tea, yellow small tea, yellow big tea, Guizhou Tang Dynasty ancient yellow tea, yellow bud tea mainly includes Junshan silver needle, Mengding yellow bud and Huoshan yellow bud, Yuan'an yellow tea; For example, Weishan Maojian, Pingyang Yellow Soup, Ya'an Yellow Tea, etc. are all yellow tea. After the impoundment of water in the Three Gorges Reservoir area, the perennial fog in the Zigui Mountains has been shrouded, forming a unique Zigui yellow tea, which also belongs to the yellow tea.

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.

The tea leaves that are all bud tips are black tea, and the tooth tip is divided into three tips, which are Tianjian, tooth tip, and Gong Jian, and this classification is the classification of black tea, to be precise, black hair tea, which is refined from the bud tip before the valley rain, is particularly precious.

Take the aged budjian tea as an example, first before starting to brew the budjian tea, you should smell the fragrance first, which is fragrant, you can judge that this is a high-quality budjian tea, brewing the budjian tea to use 100 hot water, the first brew does not drink, starting from the second brew, it is better to brew until the jujube red, and then slowly heat up to maintain the temperature of the budjian tea, and the taste is better.

The bud head refers to the most tender leaf on the top of the tea branch. Very fresh and tender, has not grown to the size of a leaf, just the prototype of tea, generally tender yellow or tender yellow-green tender tip, generally suitable for morning picking, such buds are fresh and tender, the taste is extremely delicious and charming.

The appearance of bud head tea is beautiful, and the delicate bud head tastes fresh because it is rich in amino acids, and the aroma is more sufficient.

1. Pay attention to bud picking.

Good tea doesn't come easily. First of all, there must be good raw materials. Tea farmers should pick fresh leaves or buds at the right time, and only when they pick in time will they get the best raw materials.

Generally speaking, the buds picked before Qingming or Guyu are relatively fresh and tender, and the tea made from such raw materials has excellent taste and nutrition. And the shape of the bud head should be fat and full, and the length and size should be uniform. For example, the green tea prepared for the vertical Xinyang Maojian, West Lake Longjing, Dongting Mountain Biluochun, made of many young shoots, and then brewed with low-temperature 80 85 water, the taste is very fresh and refreshing.

Judging the quality of tea is based on tenderness, the higher the tenderness, the higher the level, and the bud head is one of the parts to measure the tenderness. It can be seen that the tenderness of tea is mainly determined by the bud head.

Tea leaves, which refer to the leaves or buds of the tea plant. Also known as tea, 槚 (jiǎ), 茗, 荈 (chuǎn). It generally refers to the leaves of the evergreen shrub tea tree that can be used to make tea, as well as the beverage brewed with these leaves, and later extended to all herbal teas made with plant flowers, leaves, seeds, and roots, such as "chrysanthemum tea"; "Herbal tea" made with various medicinal herbs, etc., is also known as thunder buds in Chinese literature.

In some countries, teas are also made from the leaves of other plants such as fruits and herbs, such as "fruit tea".

June to September is the season when camellia flowers grow small buds. Some friends came out blind, and a bunch of camellia flowers grew on its new branches. I don't know if it's a bud or a heart bud.

Today, I will teach you two of the simplest methods of jujube, quickly determine whether this camellia is a long bud or a new sprout, which is convenient for our next treatment, and it is also necessary to promote flowering. 1.Judging whether a camellia is a bud or a bud from its appearance is actually quite simple.

The easiest way to do this is to judge people by their appearance. For example, we can tell from its shape and morphology that the buds of camellia flowers are generally slightly rounded, while the new shoots are pointed and long. This long, pointed bud is a new sprout, and this flattened and slightly rounded bud is a bud.

2.The second is to look. The petals of the camellia are wrapped in a layer of floral clothing.

Everyone looks at this kind of thing one by one, and this kind of bud is the bud. In the middle of these two are sprouts, uncoated, sharp. This one is definitely a new sprout.

If you want to tell if a camellia is sprouting or budding, these two methods are especially simple for novices. As soon as you see them sold short, if the camellia does not sprout at this time, you create a moist environment in time. If you use scattered light to nourish light, it will also affect its pregnancy and bud growth.

After the tea has flowers and lotus, it is recommended to use Huaduoduo No. 2 and 10% nitrogen, so that the salary grows stronger and stronger, and the richer nutrition can be guaranteed in the budding state. 30% phosphorus and 20% potassium can improve the pregnancy rate and fruit setting rate of flower buds.

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Problem description: There are many kinds of tea, famous teas include bamboo leaf green, Tieguanyin, Yunnan Pubao tea, Bitan drifting snow, oolong tea, etc., I would like to ask what type they belong to, what is the difference in taste, thank you!

Analysis: Bamboo leaf green: green tea is fresh and refreshing, conveying a high and elegant feeling; After soaking, it is like a bamboo leaf, and the soup color is also like the emerald green of the bamboo, and the taste is also like a bitter bamboo leaf.

Yunnan Pubait Tea: Black tea is strong and mellow, conveying a gorgeous and noble feeling; Some are bitter and heavy, some are light and green, some are strong and some are mild. However, the soup should be clear in color, sweet and smooth in taste, and natural in smell;

Bitan Drifting Snow: Flower tea is mellow and refreshing, conveying the feeling of aromatic health care. The soup is yellow-green and clear; The taste is mellow and sweet.

Tieguanyin: Follow the traditional "Kung Fu tea" drinking method. Use a small pottery pot and a small white porcelain cup (small cup), first blanch with boiling water, and then fill the pot with tea leaves equivalent to one-half to two-thirds of the pot's capacity, and brew with boiling water.

1 2 After planting, pour the tea soup into the small cup, first smell the fragrance of the oak air, then taste its taste, and sip it lightly, which is indeed a kind of life art enjoyment. Some friends come from afar to feast on kung fu tea to show respect for the guests, and drinkers are also quick to taste a cup of precious Tieguanyin tea.

The tea strips are curly, strong knots, heavy, and have the shape of a green-bellied dragonfly head. The color is fresh and moist, the sand is green, the red spots are bright, and the leaves are band hoarfrost, which is one of the important characteristics of high-quality Tieguanyin. The color of Tieguanyin soup is golden, the rich jujube is clear, the bottom of the leaf is thick and bright, and it has a silk luster.

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".

Oolong Tea: It combines the preparation methods of green tea and black tea, and its quality is between green tea and black tea, which has both the strong umami taste of black tea, the fragrance of green tea and the reputation of "green leaves and red borders". After tasting, the teeth and cheeks are fragrant, and the aftertaste is sweet and fresh.

The color of the tea soup is golden, bright and clear, with an oily shiny; The aroma can express a variety of different floral or ripe fruit aromas due to different productions, and the aroma is better to lack purity on the high slender bench. The taste is mellow and heavy, and it is better not to be bitter.

One bud and one leaf belongs to one of the green teas, which is the standard for green tea picking. One bud and one leaf, also known as the flag gun, refers to the growth of tea trees before the Qingming Festival, and the tea is very tender, and this standard can be picked.

Green tea is made by picking fresh leaves at high temperature, killing various oxidases, keeping the tea green, and then kneading and drying.

Green tea is a tea made without fermentation, which retains the natural substance of fresh late wax leaves, because of its dry tea color and brewed tea soup, the bottom of the leaves is mainly green, so it is called green tea. Green tea is known as the "national drink". A large number of modern scientific studies have confirmed that tea does contain biochemical ingredients that are closely related to human health, such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients contained in green tea.