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Name: pine needles a bud and two leaves (classic 58 raw materials)
Pine needle tea: Named from the tea itself is similar to the shape of pine needles, needle-like, the production method is to use a bud tea after processing of the machine later on naturally formed shape now.
Dianhong Yunnan black tea is referred to, is divided into two kinds of broken black tea Dianhong Gongfu and Yunnan. Dianhong Gongfu shoots stout, gold cents exposed, soup Hongyan, high alcohol aroma, strong taste. Dianhong congou in 1939 in Yunnan Fengqing first successful trial. According to “Shun Ning County,” it reads: “In 1938, close to the theater district southeastern provinces tea, manufacture easy, in observance of the Ministry ordered tea company, actively developing Southwest tea area, in order to maintain the existing Chinese tea in the international market, in the Republic of two eighteen years (1939) was officially established on March 8 Shun Ning tea factory (now Fengqing tea), and trial preparation go hand in hand. ” When the production of 15 tons sold in the UK, after expanding production, and other places also Menghai organization of production, product quality is excellent, by the international market.
Yunnan tea has a long history, the Tang and Song had a lot of tea production, has Pu’er Tuo, tea cakes, tea party, tea tight still a considerable number of production and sales. Distribution of ancient tea trees in Yunnan is a place where most thousand years old, height still many tens of large number of tea. Evolution from these large tea of Yunnan large leaf bred species are manufacturing black tea varieties, high polyphenol content, polyphenol oxidase activity strong, shoots fat, hair and more, to create a tea, golden cents more and revealed, taste Nongchunxianshuang, is a powerhouse of China’s exports of black tea.
Dianhong main producing areas along the Lancang River in Yunnan Lincang, Baoshan, Simao and Xishuangbanna, Dehong, Honghe six prefectures over 20 counties. 2,3 Dianhong congou picking a leaf bud shoots as raw material, through withering, rolling, fermentation, drying and made; Yunnan broken black tea is by withering, kneading cut, fermented, dried and made. Gongfu tea is a bar, broken black tea is broken particle type. The former taste of alcohol, which is full of the taste of a strong irritant.
Dianhong Gongfu and Yunnan broken black kingpin Russia, Poland and other Eastern European countries and Western Europe, North America, more than 30 countries and regions. Domestic major cities. Dianhong of drinking more milk to reconcile drinking sugar-based, milk aroma after taste is still strong. After brewing the tea Tang Hongyan Dianhong bright, high-grade Dianhong, tea cup in contact with the gold ring at the often significant cooling occurs immediately after curdling like muddy phenomenon after cold, cold muddy after those early emergence is high quality performance.
The most important feature of Dianhong Gongfu Velvet cents exposed, milli-color yellow, daisy yellow, golden. Fengqing, Yunchang other places of production of Dianhong Gongfu, milli Secheng Ju Huang; Lincang, Menghai etc. produced, milli colors are much more golden. Even in the same tea, different seasons varies brown, spring cents lighter color, mostly yellow, summer chrysanthemum tea milli-color mostly yellow, autumn tea are much more golden. Another major feature Dianhong Gongfu as fragrant Sauvignon. Aroma in western Yunnan Yun County, fengqing, Changning better, especially as the Yunxian some tea for the most Dianhong work produced here in with a floral aroma. By the middle of southern Yunnan tea. Strong taste, a strong irritant, but the aftertaste is less than the Gongfu western Yunnan.
Dianhong Gongfu, the best quality is the “super Dianhong tea ceremony,” to one bud one leaf mainly manufactured, finished tea straight cable tight fat, Miao Feng beauty intact, gold cents more than the exposure, color black oily, thick transparent red liquor, strong taste heavy and mellow aroma of high alcohol durable, the bottom red uniform and bright. The most suitable for senior gift.
Dianhong’s mostly sugar tasting drinking milk reconcile mainly milk aroma after taste is still strong.
[Difference] Dianhong with tea
Appearance, Dianhong mainly loose tea-based, tea mainly Pressed based.
Production process, black tea is first fermented tea, also stopped production of the end of the fermentation; while after tea is fermented tea, in the storage of natural fermentation process will have been carried out, even artificial fermentation of cooked tea also will continue to ferment. So there Pu’er ripe tea raw tea points, while black tea is not.
Traced the history of tea
Dianhong main producing areas located west southwest Yunnan Lancang and Nujiang Canyon area east of the mountains, including fengqing, Menghai, Lincang, dual River counties. In 1939, Yunnan China tea trade companies use Yunnan large leaf tea leaf in Yunnan Fengqing first successful trial congou was named Red Cloud. In 1940, the Company adopted the recommendations Fuhua renamed Dianhong. Dianhong after the advent of the product “-shaped beauty, colorful, fragrant high, Sauvignon” and win market appreciated. After the founding of the PRC, Dianhong restore and expand production, quality has been greatly improved, annual sales reach 1,986 tons.
Dian broken black tea a successful trial in 1958, 1964 began production. One broken black tea Menghai won the province in 1984, 1985, ministerial and national silver medal.
2,3 Dianhong congou picking a leaf bud shoots as raw material, through withering, rolling, fermentation, drying and made; Yunnan broken black tea is by withering, kneading cut, fermented, dried and made. Gongfu tea is a bar, broken black tea is broken particle type. The former taste of alcohol, which is full of the taste of a strong irritant.
Dianhong Gongfu and Yunnan broken black tea export in Russia, Poland and other Eastern European countries and Western Europe, North America, more than 30 countries and regions, domestic sales in major cities nationwide. Dianhong of drinking more milk to reconcile drinking sugar-based, milk is still strong after the aroma. After brewing the tea Tang Hongyan Dianhong bright, high-grade Dianhong, tea cup in contact with the gold ring at the often significant cooling occurs immediately after curdling like muddy phenomenon after cold, cold muddy after those early emergence is high quality performance. Dianhong Gongfu, the best quality is the “super Dianhong tea ceremony,” to one bud one leaf mainly manufactured, finished tea shoots stout, Miao Feng beauty intact, gold cents exposed, color black oily, soup red thick, transparent, strong taste heavy and mellow aroma of high alcohol durable, the bottom red uniform and bright.
Overall quality broken black particles Shigemi, uniform homogeneous, pure, oily color, the aroma sweet alcohol, liquor color Hongyan, taste Xianshuang concentrated strong, the bottom red uniform and bright.
About 3-5 grams of tea into the white porcelain cup, and then into the boiling water, a few minutes later, the first smell its fragrance, then view their fragrance, then taste. A cup of tea is usually brewed 2-3 times. The drinking laws, you need to drink tea in “goods” hard word, slowly pour drink, sipping carefully, slowly savor and enjoy being in, eat tea alcohol taste, appreciate tea really fun to make their own feeling joy, transcendent contented, get spiritual sublimation. But to enjoy this Kiyofuku vulgar, shall be as Mr. Lu said: “First of all there must be something, followed by practice that special feeling.” His statement is very fair, in almost assessment of tea with rich experience, in the tasting “effort “obtained in the deeper sense of beauty, and the tasting experience, is that hard, more practice.
[Woman drinking tea is good
Elegant tea feast
American Heart Association has come to tea was “rich can eliminate free radicals, with the role of acid-fast flavonoids beverages, enabling reduction in the incidence of myocardial infarction” conclusion, the research results show that a cup of black tea on the specific radicals who, even more than garlic, broccoli, carrots, cabbage, better play the role of acid-fast. Drinking black tea antacid to drink 2 to 3 cups a day of black tea is appropriate. Selenium, vitamin C, E, A, etc. are acid based material, black tea and rich in these substances if the food while eating, will play a greater role. The black tea with vegetables, fruits, butter, milk, eggs, etc. while drinking, known as reasonable to maintain a healthy diet. But also pay attention to intake of calories and sugar, etc. Do not overdose. Tea and various antibacterial effect and prevent colds. Tea flavonoids have to kill germs in addition to foods, such as the influenza virus loses infectivity antibacterial effect. In addition to prevention of colds, there are people at the time due to a cold and sore throat gargle with black tea.
[Optimum often drink tea in winter
People do not eat when drinking green tea will feel stomach discomfort, it is because of the important substances contained in tea – polyphenols have convergence, the stomach has a certain stimulus, on an empty stomach irritation stronger case . Black tea is fermented and baked made, the role of polyphenols in oxidase enzymatic oxidation reaction occurs, content decreased, irritating to the stomach decreases it. Tea not only not hurt the stomach, but can stomach. Regular consumption of sweetened tea, milk tea, anti-inflammatory, protect the gastric mucosa of ulcer also have some therapeutic effect. But not cool to drink tea, the effect will affect the stomach, but also probably because of long storage time and reduce nutrient content.
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