What kind of tea is Wuyishan rock tea

Wuyi rock tea is mainly black tea and oolong tea. There are mainly Juheng tea Zhengshan small species, Jin Jun Mei, cinnamon (beef, horse meat, Hui meat), famous fir (water golden turtle, white cockscomb, iron arhat, half a day waist), Juheng tea Dahongpao (Beidou No. 1 Dahongpao, Qidan), Juheng tea odd varieties of tea (Jin Guanyin, Jin Peony, Huang Guanyin), daffodil tea (ordinary daffodil, high fir daffodil, old fir daffodil).

Wuyishan rock tea is oolong tea.

Belongs to semi-fermented tea, the so-called Wuyi rock tea refers to the Wuyi Mountain within the specified range, the use of suitable tea tree fresh leaves as raw materials, through the unique art made of oolong tea with the characteristics of rock bone flowers, therefore, Wuyi rock tea is only a subdivision of oolong tea, its tea has a significant rock bone flower fragrance, and the mountain rhyme is obvious, high foam resistance, full of charm.

The most famous variety of rock tea is Dahongpao tea, which is the best quality of Wuyi rock tea, known as the "head of rock tea" and has the title of "tea king". The most outstanding quality of this tea is that it has a rich aroma, with an orchid aroma, and it is high and persistent.

In addition, the representative varieties in Wuyi rock tea include cinnamon, narcissus, and strange species. Cinnamon tea is one of the famous varieties of rock tea, and it is known as the three leading flowers of rock tea together with Da Hong Pao and Narcissus Tea, known as "mellow but narcissus, fragrant but cinnamon".

Storage:

Wuyi rock tea loves to suck peculiar smells, and is more afraid of humidity, high temperature and light. The finished tea of roasted Wuyi rock tea is extremely dry and crushes with a light twist of the fingers, which is the best storage humidity for the tea leaves. The optimal temperature for tea storage is 0 10.

The storage period should not exceed 4 months when the temperature is about 15, and the storage period should not exceed 2 months if the temperature is above 25, otherwise there will be more obvious discoloration and taste.

Light can accelerate the oxidation of tea, and tea should not be stored in transparent glass and plastic containers, and should not be dried in the sun. Because high-grade tea leaves are processed from fine-tipped young buds, they are very prone to oxidation and aging.

Even under the conditions of moisture, light and temperature, the shelf life of flower tea should not exceed 1 year, and the shelf life of green tea should not exceed half a year. Tea leaves can be stored in the refrigerator for home preservation, but it should not be more than 1 year.

Wuyishan rock tea belongs to oolong tea. It is a kind of oolong tea with the fragrance of rock bone flowers, which is a traditional tea in China, which is produced in the Wuyi Mountain area of northern Fujian Province. Wuyi Rock Mountain Grill Imitation Tea is fresh and elegant, both the mellow of black tea, and the freshness of green tea.

Wuyishan rock tea is a traditional Chinese tea. It is a kind of oolong tea, and it has the quality of rock bone flowers. Its production area is mainly in the area of Wuyi Mountain in northern Fujian.

Wuyi Mountain has the reputation of "Xiujia Jiangnan", where tea trees generally grow in the crevices of rocks, so Wuyi rock tea also has a unique fragrance.

The most prominent advantage of Wuyishan rock tea is that it is fragrant and sweet. Wuyi rock tea tastes mellow, sweet and fresh. It has both the mellow flavor of black tea and the freshness of green tea, and it always makes people have an endless aftertaste when drinking.

Wuyi rock tea can always make people feel its fragrance and mellowness, and it can be called the most amusing product among oolong teas.

Unlike Taiwan's rock tea, Wuyi rock tea focuses on fermentation and roasting. It belongs to the semi-fermented tea of this calendar. The production of Wuyi rock tea is mainly in three steps, which are greening, drying and roasting.

The purpose of making green tea is to make the tea more mellow, although the steps are short but very important, drying is to make the tea taste more fragrant, and roasting is to improve and stabilize the quality of the tea, which is convenient for long-term storage.