[Four Famous Teas in the World]_Famous Tea_Famous Tea
What are the four famous teas in the world?
Assam Black Tea, Darjeeling Black Tea, Ceylon Highland Black Tea and Qimen Black Tea are the world’s four famous teas.
Tea drinking is not only a traditional diet culture, but at the same time, because tea contains a variety of antioxidants and antioxidant nutrients, it has a certain effect on eliminating free radicals.
Therefore, drinking tea also helps to prevent aging, and has a health care function. Drinking three or two cups of tea a day can take advantage of aging prevention.
Tea contains a variety of vitamins and amino acids. Drinking tea also has a certain effect on clearing oils and greasy, enhancing nerve excitement and digestion and diuresis.
1. Assam black tea is produced in the Assam Valley in the Himalayan foothills of Assam in northeast India.
The local sunshine is strong, and another tree is needed to cover the tea tree moderately; due to the abundant rainfall, the tropical Assam large-leaf tea tree is vigorously developed.
The best quality is from June to July, but the autumn tea from October to November is more fragrant.
Assam black tea has a thin and flat tea shape and a dark brown color. The soup has a dark reddish brownish brownish malt fragrance, a rose fragrance, and a strong flavor. It is a strong tea and is the best choice for winter tea drinking.
2. Darjeeling black tea is produced in the Darjeeling Plateau in the Himalaya foothills of northern West Bengal, India.
The local average annual temperature is about 15 ° C, and there is plenty of sunshine during the day, but the temperature difference between day and night is large, and the cloud permeates the valley all year round, which is a major factor in the unique aroma of this tea.
The best quality tea from May to June is known as “champagne in black tea”.
Darjeeling black tea has a high value.
In March and April, the first tea is mostly turquoise and the second tea is golden.
The soup is orange in color and has a fragrant and elegant scent. The top grade is especially grape-like, with a delicate and soft taste.
Darjeeling black tea is most suitable for clear drinking, but because of theophylline, it takes a little longer (about 5 minutes) to make the tea comfortable and enjoy its taste.
Afternoon tea and raw meals, it is best to drink this tea.
3, Ceylon Heights black tea is the most famous of Wuwo tea. It is produced on the east side of the mountainous zone. It is filled with clouds all year round. The northeast monsoon brought by winter brings rain (November to February of the following year).The best quality obtained in September.
The Timber Bluff Tea and Nuwara Eliya Tea, produced in the western region of the mountainous region, are best harvested from January to March because of the influence of the southwest monsoon rain in summer (May-August).
Highland teas in Ceylon are usually made into crushed teas and are russet.
Among them, Wuwo tea soup is bright orange and red, and the top soup noodles have a golden-yellow aperture, as if crowned; its flavor is irritating, exuding aromas such as mint and lily of the valley, and full-bodied. Although it is bitter, it has a sweet aftertaste.
The soup color of Timbla tea is bright red, the taste is refreshing and soft, with floral and astringent taste.
Nuwara Eliyaye tea is lighter in color, aroma and flavor than the former two. The soup is orange-yellow, the fragrance is clear, and the taste is slightly closer to green tea.
4. Qimen black tea is produced in Qimen County, a branch region of Huangshan in the southwest of Anhui Province, China.
The local tea tree varieties are high-yield and high-quality, planted in fertile red-yellow soil, and have a mild climate, plenty of rain, and moderate sunlight, so the leaves are tender and rich in a variety of substances, and the best quality is harvested in August.
Qi infrared strips are tight and neat and neat, with a sharp edge and a beautiful color (Ultimately called “Baoguang”); the essence is clear and fragrant with honey, and the top grade tea also contains orchid fragrance (known as “qimenxiang””), Rich and lasting; the soup is red and bright, the taste is sweet and mellow, and the bottom of the leaf (the brewed tea residue) is bright and red.
Qingyin can best taste Qi Hong’s Yongyong aroma, even if it is added with fresh milk.