Why do some monkeys have branches and some don t?

The breed is the same, but the level is not the same.

The differences between Bujian and Houkui include different output time, different production processes, different shapes of dry tea, and different endoplasmic differences.

1. The output time is different.

The difference between Taiping Houkui and Taiping Bujian lies in the output time, of which Taiping Houkui was first created in 1859, which has a development history of more than 200 years, and belongs to the traditional historical tea, while Taiping Bujian is a newly created tea produced at the end of the 20th century, which is a local variety that appeared in order to improve the efficiency of tea making.

2. The production process is different.

There are also differences in the production process between Taiping Monkey Kui and Taiping Cloth Tip, among which the fresh leaves of Taiping Monkey Kui are made using the traditional pinching process, and the whole process is purely manual operation, and the overall shaping and pressing is lighter, while the fresh leaves of Taiping Cloth Tip are made by machinery throughout the process, and the overall production method is combined with the old and new, and the shaping and pressing is heavier.

3. The shape of dry tea is different.

The appearance of the dried tea of Taiping Houkui and Taiping Bujian is significantly different, among which the shape of Taiping Houkui is flat and straight, burly and fat, the leaf vein grid lines are clearly visible, the color is verdant and green, and the tea trees are mainly persimmon tea trees, and the fresh leaves are mostly two-leaf buds.

Taiping Bujian is the main picking variety of tea trees planted by the Huangshan group, and the three leaves and one bud are mostly used as the standard when picking, so that the shape of the tea is wide and light, the color is relatively light, the color is mainly green, and the overall vein is blurred or there is no grid pattern.

4. The endoplasmic differences are different.

There are differences in the endoplasm of Taiping Monkey Kui and Taiping Cloth Tip, among which Taiping Monkey Kui is fragrant and fresh after simmering, and has a long orchid fragrance, the entrance taste is fresh and mellow, and the aftertaste is sweet and fragrant, and the mouth is fragrant and lasting. The taste of the tip of the Taiping cloth is relatively light, and it does not have the characteristics of the Taiping Monkey Kui.

The physical geography of Taiping Houkui

Distribution of production area: Taiping Houkui, produced in the north foot of Huangshan City, Anhui Province Huangshan District (formerly Taiping County) Fengbei Xinming area, the area is low temperature and humid, fertile soil, shrouded in clouds. The main production area is located in the monkey pit, monkey gang and Yanjia of Sanmen Village, Xinming Township.

In particular, the quality of the sharp tea harvested in the Gaoshan Tea Garden in Houkeng is the best.

The tea plantations are all distributed in the middle and low mountains above 350 meters, and the soil is mostly black sand loam, with deep soil layer and rich in organic matter. The topography of the tea mountain mostly sits in the south and faces north, and is located on the slope of the ridge with half yin and half yang. The production area is low temperature and humid, the soil is fertile, and the clouds are shrouded.

Growing environment: Taiping Monkey Kui grows at an altitude of 100-300 meters, the average temperature of 15 all year round, above 300 meters above sea level, lower than 14, the average temperature in July, the average temperature in January, the temperature in spring and autumn is cool and mild, and the average temperature in April and October is respectively7℃。

The average annual frost-free period is 210-220 days, the average first frost day is November 5, the last frost day is March 29, the first day of stable passage 10 is April 15, and the end is November 4-9; 0 accumulated temperature of 5085-5500; 10. The accumulated temperature is 4384-4750.