Is Yuexi Cuilan one of the top ten famous teas in the country?

It's a drop. Yuexi Cuilan is a high-quality cloud tea grown in the Dabie Mountains. It is produced in the main Bo, Toutuo and Laibang districts in Yuexi County, the hinterland of Dabie Mountain in western Anhui.

The place originally belonged to Shouzhou and Shuzhou, which were rich in tea contained in Lu Yu's "Book of Tea", with fertile soil, mild climate, abundant rainfall, and large temperature difference between day and night. Most of the tea plantations are distributed in the deep mountains and valleys at an altitude of 600-800 meters, surrounded by trees and green cages, fragrant flowers and clouds. "Yuexi Cuilan" was created based on the traditional production technique of small orchids, a local famous tea.

Before and after the rain in the valley, one bud and two leaves are selected, stir-fried with a bamboo broom, and then shaped by hand, and then baked by charcoal. Its appearance is beautiful, the buds and leaves are connected, and it stretches naturally, resembling a small orchid; Its soup is green and bright, and the aroma is long-lasting; Its flavor is mellow and sweet.

Appearance - The even, fresh appearance of the green orchid is very beautiful: the leaves and buds are coherent and integrated. The slender, uniform appearance of the surface is sure to delight you.

When brewed with boiling water, the green orchid in the soup slowly stretches into flowers, shaped like an "orchid". The changes before and after are very obvious, pleasing to the eye, lingering in them.

Aroma - the aroma of Cuilan is high, rich and long-lasting, because Yuexi Cuilan is affected by the fragrance of orchids in the canyon of origin in the picking season, Cuilan forms a very unique "orchid fragrance" gas. In addition, a large number of organic substances such as aromatic oil, agarol and pentenal are formed in the growth environment; In addition, it is also beneficial that the fresh leaves of Yiyue broccin contain a large number of amino acids. Amino acids bind to organic substances during the tea-making process, resulting in an aroma.

The more amino acids, the more fragrant and refreshing the aroma.

Taste - the cuilan of Huifu tea shop has a mellow and sweet taste. The leaf buds of Yuexi Cuilan are rich in organic substances, and the more these organic substances, the more mellow the taste. Cuilan has a mellow, fresh and sweet taste when entering, with a unique "orchid rhyme" characteristic, which makes the taste a little more "quiet" beauty.

Soup color - brew a cup of cuilan, with a clear green soup color. In addition to the visual enjoyment brought by the clear water and green pool, the bottom part of the leaves contains a variety of ingredients with nutritional value and health care effects.

No. Liberation **" published on January 16, 1999: Dongting Biluochun, West Lake Longjing, Anhui Qimen Red, Lu'an Gua Pian, Tunxi Green Tea, Taiping Houkui, Xiping Oolong Tea, Yunnan Pu'er Tea, Alpine Yunwu Tea is one of the top ten famous teas in China.

On March 26, 2001, the Associated Press and New York ** announced at the same time: West Lake Longjing, Huangshan Maofeng, Dongting Biluochun, Mengding Manna, Xinyang Maojian, Duyun Maojian, Lushan Yunwu, Lu'an Gua Pian, Anxi Tieguanyin, and Silverquill Jasmine are China's top ten famous teas.

Hong Kong Wen Wei Po announced on January 18, 2002: West Lake Longjing, Dongting Biluochun, Huangshan Maofeng, Junshan Yinzhen, Xinyang Maojian, Anhui Qimen Red, Lu'an Gua Pian, Duyun Maojian, Wuyi Rock Tea, Anxi Tieguanyin is China's top ten famous teas.

It is one of the top ten famous teas in China, not the kind of top ten famous teas in China, the difference of one word.

Yuexi Cuilan is not one of the top ten famous teas in the country.

No. Are you sure.

Yuexi Cuilan is green tea.

Yuexi Cuilan is mainly produced in Yuexi County, Anqing City, Anhui Province, because of its emerald green color, resembling an orchid, so it is named Yuexi Cuilan.

The production process of Yuexi Cuilan is picking, killing, rolling, drying and other processes, and the dry tea made is beautiful in appearance, the buds and leaves are connected, and it is naturally stretched, and its soup color is green and bright, the taste is mellow and fresh, and the bottom of the leaves is tender and green.

The tea leaves of Yuexi Cuilan have a beautiful appearance, the cords are straight and green, the buds and leaves are connected, and the color of the tea soup after brewing is green and clear, the fragrance is long-lasting, the taste is mellow after drinking, and the aftertaste is sweet.

The correct way to make tea:

1. Scalding kettle: Before making tea, you need to use boiling water to scald the kettle, which can remove the peculiar smell in the pot. In addition, the hot pot helps to volatilize the aroma of tea.

2. Warm the cup: pour the hot water into the teacup with a rubber pot and then warm the cup.

3. Tea: Generally, the teapot spout used to make tea is small, and the correct way to make tea needs to first put the tea leaves into the tea lotus, appreciate the appearance of the tea leaves, and then use the teaspoon to dial the tea leaves in the tea lotus into the pot, and the amount of tea is one-third of the pot.

4. High chong: To brew tea, you need to lift the kettle high, and the water is bet from the high point, so that the tea leaves roll in the pot and spread out, so as to brew the tea flavor more fully, commonly known as high chong.

5. Scrape the foam carefully: Scrape off a layer of foam on the surface of the tea leaves, and then cover the lid and let it stand for a while.

6. Low pour: pour the brewed tea into the cup, and the distance between the spout of the teapot and the teacup should be low, so as to avoid the ineffective dispersion of the aroma in the tea soup, commonly known as low bubble. This way it won't foam and it won't spill.

<>1. Yuexi Cuilan is a green tea, produced in Yuexi County, Anqing City, Anhui Province, where the air is humid, rain and snow are abundant, which is very suitable for the growth of tea trees. Skillful and cautious.

2. Yuexi Cuilan has a beautiful appearance, buds and leaves are connected, and it stretches naturally, resembling a small orchid; Its soup is green and bright, and the aroma is long-lasting; Its flavor is mellow and sweet. The shape of the tea buds and leaves are connected, stretching into flowers, the color is emerald green, the shape is like an orchid, the aroma is high and lasting, the soup color is light green and bright, the taste is mellow and fresh, and the bottom of the leaves is tender and green. The quality characteristics of Yuexi Cuilan are highlighted in the "three greens", that is, the color of dry tea is emerald green, the soup color is green, and the bottom of the leaves is tender green.

Appearance: The buds and leaves are connected, naturally stretched into a flower shape, and the color is green and fresh. Filial piety endoplasm shouting key:

The fragrance is high and long, mellow and sweet, with a floral fragrance, and the bottom of the leaves is tender and even.

Their characteristics are: real cuilan, really flavorful.

How really? There are three truths:

1. Baiyazhai, Zhushan, Baojia core production area, 600 meters above the mountain tea garden, unique microclimate to form a unique and good quality of Fanqing.

2. Local old varieties of tea trees, unique genes, create good tea; Decades-old tea plants have a well-developed root system and richer endoplasm.

3. Deep mountains and dense forests, far away from pollution, do not serve the people with pesticides, and the old sedan chair ecological tea began in 1970, which is healthy and delicious.

It is a widespread fact that there is a big difference between inner mountain tea and outer mountain tea**, not only Yuexi Cuilan. For example, Huangshan Maofeng, Houkui, and melon slices are all like this. Generally speaking, the cost and ** of inner mountain tea are much higher than that of outer mountain tea.

What causes this phenomenon is briefly outlined below.

1. Inner mountain tea usually refers to the tea produced in tea areas with high mountains and dense forests, excellent ecology and inconvenient transportation; Outer mountain tea refers to the tea produced in the outer areas of the inner mountains and the adjacent plains;

2. Tea varieties: Due to its good ecological protection, small population, inconvenient transportation and other reasons, the local general tea production is only based on local native tea trees; In the outer mountains, more so-called "improved" tea species were introduced for planting, and as a result, the yield and shape of tea were improved, but the quality of tea itself could not compete with the local native tea varieties.

3. Tea garden environment: The inner mountain tea area is mostly a forestry control area or a provincial and national nature reserve, and it is not allowed to reclaim a large area of mountain fields to plant tea, resulting in a large number of incoherent small tea gardens, so the inner mountain or high mountain tea garden is always dotted, which is extremely beneficial to the growth of tea. Outside the camellia is mostly planted in a large area under the banner of so-called large-scale and industrialization, usually stretching for many kilometers without seeing forest trees, all are tea gardens, although the scene is spectacular, but the ecology has been destroyed, even though the tea tree is a very resistant to pests and diseases, crops have to apply pesticides to protect, in order to obtain greater economic news, the plants are too dense and have to apply artificial fertilizer.

4. The cost of tea making: the geographical characteristics of the inner mountain tea determine that it can only be picked manually, and the picking efficiency is low due to high mountains, steep slopes and long roads; Outer camellia is mostly harvested mechanically, and then mechanically divided and graded by grass. Neishan tea is mostly a traditional processing mode of manual and auxiliary machinery, which consumes more manpower and energy, and the efficiency is low; With the widespread promotion of automated tea production lines, the efficiency is getting higher and higher than that of traditional tea making.

5. To sum up, the main reason for the difference between the cost of inner camellia and outer camellia has been generalized, and the disadvantages of inner camellia in production cost will inevitably cause it to be higher than that of outer camellia. Of course, the above is for most cases, and it is not excluded that the cost of a small number of outer camellia will be higher than that of inner camellia.