What is the difference between Zhengshan race and Waishan race? Does Neishan race black tea belong to Zhengshan race?
The change of the name of Zhengshan race so far-the history of the name black tea is derived from black tea. The name black tea is derived from the red water color when making tea. The name of race black tea is the name of the original species of wild tea in Wuyi Mountain. Xingcun race is also called Xingcun race because it is concentrated in Xingcun town. Tongmu race because the small tea is made in Tongmu Village, so it also uses the name Tongmu race. Tobacco small kinds of ancient tea and different kinds of tea are sent to Xingcun town, where they are only equipped with "smoke". Because the quality is bad, the smell of tobacco is very heavy, so it is called the race of tobacco. Tongmu Village, an inner mountain race, is located in the depths of Wuyi, where the tea produced there is called the inner mountain race, while the tea produced in other areas is called the outer mountain race. During the Qing Dynasty, Minnan dialect pronounced "Nei" as Lap, thus giving rise to the word Neishan, that is, Lapsang. The tea produced by the Waishan race outside Tongmu Village is considered to be the Waishan race. Zhengshan race this is the real Zhengshan race, in order to distinguish from the fake, the "Zhengshan" race is used instead of the "inner" mountain race.
The tea garden of Zhengshan race is distributed in the rock mountain of Wuyi (800-1500m), where the rocks and rocks are rugged, which is a very harsh growing environment for tea trees. As we all know, tea grown in a harsh growth environment has better quality in aroma and sweetness than tea with rich nutritional value. Wuyishan tea has been popular as a famous tea since ancient times, in addition to the varieties of tea trees, its harsh growth environment also played an important role. High elevations also produce temperature differences between day and night. Wuyi Mountain is one, warm during the day and cool at night. Tea produces substances led by amino acids and carbohydrates by absorbing abundant sunlight during the day. These substances are not only necessary for the growth of tea, but also indispensable for high-quality tea. At night, if the outdoor temperature does not drop, the tea will consume the substances accumulated during the day. In other words, the ingredients that make up the flavor will be reduced. On the contrary, if the temperature is low at night, the ingredients accumulated during the day will not be consumed and can be preserved, so the tea is rich in ingredients. These three, "strict growth environment" and "deep temperature difference between day and night" are the secret of creating high-quality Zhengshan races.
FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
- Prev
Are Zhengshan race, Waishan race, tobacco race, Xingcun race and paulownia race the same kind of black tea? How to distinguish between Zhengshan race and Waishan race?
The Zhengshan race is known as the Zhengshan race of the earliest black tea in the world. How many people know its delicacy? Have you ever been frustrated by the smell of smoke after drinking? Was it smoky black tea that fascinated Princess Catherine a long time ago? Real longan tea has a very strong dried longan aroma. This is
- Next
The production process of race, politics and race black tea in Xingcun detailed explanation of the steps of withering, fermentation, frying, kneading and fumigation of Zhengshan race tea
Withering-the natural fermentation of withering leaves in Wuyi Mountain in spring, the daytime light is very weak, so it is necessary to burn pine when withering tea leaves, so that the temperature in the withering room is higher. This step is basically the same as Wuyi rock tea. In addition, the pine itself burned during withering is not directly related to the smell of Lusheng.
Related
- Characteristics of the origin and production areas of fine coffee in Africa Introduce the characteristics of the world's three major coffee-producing countries
- Why is the flow rate of hand-brewed coffee sometimes fast and sometimes slow? Relationship between coffee bean hardness and altitude roasting method
- Iced Coffee Daquan Detailed Tutorial Steps Fei: The difference between full ice, normal ice, less ice, and ice-free American style
- Hand-brewed coffee powder pit judges extraction problem What is the reason why coffee grounds are layered? How to solve the problem?
- What should I do if cold extracted coffee is too bitter or too sour? Analysis of the causes of over extraction and insufficient extraction of iced coffee
- Why doesn't homemade lattes taste like coffee? Latte beans and milk shopping guide Latte concentrate extraction parameters
- How do you think about the freshness of coffee beans, taste appreciation period, shelf life? Can expired coffee beans be roasted twice?
- Which is more suitable for espresso? Light roast, medium roast, and dark roast? Why is coffee fat richer?
- Why can I never finish making coffee in Turkish sand? Share Turkish coffee making steps and parameters!
- The influence of the thickness of the hand-brewed coffee powder bed on the extraction taste! What is the difference between a flat bottom and a conical V60 filter cup?