20 10, impression da hong pao, the fifth impression work created by Zhang Yimou and others, was officially performed in Wuyishan.
In the landscape performance of impression da hong pao, a folk story about Dahongpao is told, which is also the source of Dahongpao's reputation as "top tea seed".
According to legend, 1385, in the 18th year of Hongwu in Ming Dynasty, Ding Xian, the son of Juzi, went to Beijing to take the exam. When he passed Wuyi, he suddenly fell ill and his abdominal pain was unbearable. He happened to meet a monk in Tianxin Yongle Temple. The monk took his tea and drank it with him, and he recovered.
I came to thank the monk and ask about the origin of tea. When he learned that, he took off his Dahongpao and circled the tea bushes three times, hence the name "Dahongpao". The champion took Dahongpao out of the tin can and brought it back to Beijing.
After the champion returned to Korea, it happened that the queen was ill and all the doctors failed, so he took out the pot of tea and presented it. The queen was healthy after drinking, and the emperor was overjoyed. He gave the champion a red robe and told him to go to Kowloon and put it on a tea tree to show his kindness. At the same time, he sent someone to take care of it, and all the tea leaves were stored and not allowed to hide.
Since then, Wuyi Rock Tea Dahongpao has become the exclusive tribute tea of the royal family, and the reputation of Dahongpao has spread all over the world. Legend has it that every year, officials sent by the imperial court put on Dahongpao, took off their robes and hung them on tribute tea trees, so they were called Dahongpao.
In addition to contemporary people's impression of Dahongpao, there are countless ancient poems praising Dahongpao.
Kowloon nest in Wuyishan, the top grade is naturally a smiling face.
Mulberry and bamboo once boiled the stream, but the snow buds were not stained with worldly turbidity.
Camellia sinensis is the only cliff, and the throne is the only country that drinks tea.
The red robe is full of royal rites and rocks, and the jade on earth overflows Zhu Bo.
Why is Dahongpao sought after by tea lovers? Starting with the quality characteristics of Dahongpao, this paper explores the secret of Dahongpao's popularity from five aspects: appearance, soup color, aroma, taste and leaf bottom.
The soup is bright orange, clear and mellow.
According to different techniques, Dahongpao can be divided into faint scent type and cooked scent type. The fragrance is fresh, and the flowers are high and fresh.
Luzhou-flavor is strong, fragrant and long-lasting. Ripe fragrant Dahongpao is mainly fruity and creamy, while fragrant Dahongpao is mainly floral and Momoka.
You can feel the thick taste in an instant, and then you can feel the delicate softness of the tea soup. After the soup enters the throat, the aroma can stay in the mouth well, and the throat can feel cool and full of charm.
The leaves are soft, fresh and elastic, full of fragrance, and the leaves are green and red, bright and precious. Toad is back.
Tea lovers who have just come into contact with Dahongpao may not know what rock rhyme and toad back are, and even imagine that they are drunk tea after drinking, so here is a simple science popularization.
Generally speaking, Wuyi rock tea has the characteristics of rock bone and floral fragrance, and it still has a strong tea fragrance after being brewed for seven or eight times. This phenomenon is called rock rhyme. Dahongpao is one of the four famous Chinese fir trees in Wuyi Rock Tea, and its rock rhyme is particularly obvious.
Toad back refers to the phenomenon that after Wuyi rock tea is brewed, the bottom of the leaves is sandy green with frog skin-like bubbles and sandy white spots on it. The leaves are not smooth, but they look rough, like the back of a toad.
The tea man said: it must be good tea with a toad's back. Tea lovers remember to observe the bottom of leaves when drinking Dahongpao. If there is a "toad's back", then this tea is the Dahongpao made by traditional craft.
Drinking tea contains theophylline, a substance that can excite the central nervous system. Excessive intake of theophylline will lead to adverse reactions such as accelerated blood circulation and shortness of breath. Because of the high fermentation degree of Dahongpao and the high theophylline content in tea, it is easy to lead to tea drunkenness.
The next period of inspection is wonderful.
What is the classification of Dahongpao?
How to classify the level of Dahongpao?
The most complete and systematic knowledge of tea lies in the tea library.
Walking encyclopedia of tea science, so that good tea can be traced.