Difference of chinese green tea mouthfeel

Concept of shape: high-quality Tie Guan Yin tea bar curl, strong knots, heavy, Green was the first pedicle Green Dragonfly belly shape, color Xianrun, the sand was green, red titles, leaves strap frost.

For drinking the chinese green tea, the 《Book of Jin Dynasty》recorded: People in Wu Dynasty picked chinese green tea leaves and stew them, named it tea porridge. Review Color: golden soup, a rich ruby crystal clear, after the commencement of brewing tea Securinega hypertrophy bright (Tie Guan Yin tea outside the song features one of the dorsal), with a shiny silk surface, this is, the soup dark those times.

In recent years, as China's overall economic development and people's living standards and accession to the WTO approaches, the demand for quality tea growing. However, a limited number of high-quality oolong tea, oolong tea is generally not more than 10 percent of the province, and less able to achieve the quality of tea. In the Three Kingdoms Period, there came up the simple process of chinese green tea in Wei Dynasty. To give full play to the province's advantage in tea production, mining resource potential, increase the quality of tea production to meet domestic market demand, improve the economic benefits of tea, especially for the article for reference.

1 where the quality characteristics of oolong tea superior quality, brand name, with production of goods of tea, before referred to as "high-quality oolong tea." With times of practice, people invented the steaming way to make chinese tea, i.e., crush the fresh steamed leaves and perforate the tea cakes, bunch them with a string bake then bake them to remove the smell.More scientific to say that high-quality oolong tea should be brief features the following aspects:
① has excellent ecological conditions and excellent tea tea varieties;
② above the provincial level competitions in the award-winning tea and have a certain reputation;
③ excellent quality, unique style, can be favored by a range of consumers;
④ has a certain amount, and the cost is high;
⑤ health, pesticide residues and heavy metal indicators in line with national standards.

The officials did some researches on china green tea to promote revolutions of the tea production.Prerequisites for the formation of high-quality oolong tea
2.1 favorable ecological conditions for tea growing environmental conditions and the formation of high quality oolong tea extremely close, not only with season, temperature and humidity, the rainfall, but also, and altitude, soil conditions and other factors are closely linked. In the north Song Dynasty, the chinese green tea bulks were popular.

2.1.1 altitude conditions since ancient times "mountain out of tea", which after a long history of verification that they have profound scientific truth. Tea at higher elevations, generally mild climate, sunshine short, day and night temperature difference is large, diffuse clouds, rainfall, soil physical and chemical performance, high humus content. Such as in Yunnan, the Jinuo minority still keep the convention of eating the dish mixed china tea leaves.
Favorable ecological conditions conducive to the growth of tea, fresh leaves are particularly conducive to nitrogen compounds and the formation of an accumulation of aromatic substances, amino acids, with higher levels of theanine, was Fen E enol, vinyl alcohol to form a more more, while a heavy bitter taste of polyphenols at low levels.