The Records of Huayang National Records records that there are many kinds of herbs in Eshan, especially tea, which is different from the world. In Song Dynasty, Su Dongpo wrote a poem praising me: Today, I am poor and sick, hungry and cold, and I wish I had no jade wrist to hold Emei. Lu You, a famous poet, once praised the poem: Snow buds are close to Emei, but they are not red and embedded with ancient spring bamboo.
There are also interesting teas in Emei Mountain: Bitan Snowdrift, Mao Feng, Emei Snowdrift and Emei Errui. Mengding Huangya, Mengding Gan Lu, Qingcheng Xueya, Zhuyeqing, Qionglai Wen Jun Tea, Guang 'an Pine Needle, Xiangshan Gongcha, Chuanhonggongfu, Jinbailu (black tea), Zaobaijian, Sichuan Biancha, Bitan Piaoxue, Xufulong Bud, Yongchuan Xiuya, Pujiang Que, Bashtit, Longdu Xiangming and Xianzhi Zhu Jian are all considered as Sichuan.
Emei bamboo leaf green tea
Bamboo leaf green is not only a tea variety, but also a trademark. Its shape is flat and straight like bamboo leaves, and its color is light green and oily; The soup is clear yellow-green, and the leaves are light green and even; The taste is mellow and refreshing, and the aftertaste is sweet after drinking.
Pick-up requirements
The requirements for picking bamboo leaves are very strict. He has three different grades to distinguish between relative good and bad.
Bamboo leaf green is a famous green tea produced in Emei Mountain. Bamboo leaf green, also known as green leaf nectar. Tea is produced in Emei Mountain and its surrounding areas in Sichuan Province, and belongs to flat fried green tea. Its mellow and elegant style is well known.
Good quality comes from good raw materials. The requirements for picking buds and leaves of Phyllostachys pubescens are very strict. According to different grades, the standards are different, such as Grade I, Grade II and Grade III.
Emei Xueya
Produced in Emeishan Tea Gold Park, an alpine ecological tea garden with an altitude of 800- 1200m. It is refined by picking fresh and tender bud leaves before Qingming, and the bud shape is compact and beautiful. The soup is light green, clear, fragrant, tender, sweet, light green at the bottom of leaves, bright in color, pleasant and beautiful in landscape, and mellow and true in the cup.
It snows in Bitan.
Bitan Snowflake Tea (without flowers) is small and curly, with Bai Mo colors alternating with each other, full of elegant jasmine fragrance. Soak in water at 85℃ for half a minute, the soup is light yellow and clear, slightly bitter, easy to produce saliva, not astringent, sweet and acceptable, and the bottom of the cup is not fragrant and resistant to foaming. The bottom of the leaf is a single bud, a bud and a leaf, which is very tender.
Mount Emei and Mao Feng before Ming Dynasty.
Tasting of Mao Feng before the Ming Dynasty in Emei Mountain: Dry tea is compact and dark green, with rich chestnut flavor, crisp and bitter at the entrance, and extremely dry.
Take three grams, boil the soup at 90 degrees, and serve the soup in one minute. I saw that the soup was light apricot yellow, and the sugar cane at the entrance was sweet and full of chestnut fragrance; After soaking for half a minute for the second time, the soup is still the same color, with the smell of Chinese fir green leaves in the fragrance, and the taste is slightly light. The third bubble has a fire smell and a light taste. The fourth bubble is bitter, but it has no taste of water. The fifth bubble tastes like water.
Look at the bottom of the leaf, a bud and a leaf, tender but not broken. Tea picked and made in sunny days after being shocked by fragrance and taste in southern Sichuan (Jiangnan tea area has not germinated at this time) is kneaded by shape and color, and the body fragrance is in place.
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