Wenshan Baozhong Tea (a specialty of Taipei, Taiwan)

Introduction to Wenshan Baozhong Tea

Wenshan Baozhong Tea is abundant in northern Taiwan and is known as one of the two major teas in Taiwan, along with Dongding Oolong Tea. It is also known as the Northern Baozhong and Southern Oolong teas. The origin of Baozhong tea, according to a survey report by the Japanese Inoue Fangbang family, is that Baozhong tea was created by Wang Yicheng, a native of Anxi County, Quanzhou Prefecture, Fujian Province. He imitated the production method of Wuyi rock tea to make Anxi tea, and advocated and taught the production method. After this tea was made, two square pieces of Fujian hairy edge paper were used to match the inside and outside, and four bags of tea were placed into a rectangular square bag to prevent the tea aroma from overflowing. The bag was stamped with the tea name and line number seal, called "Baozhong", and then transported to Fuzhou to add fragrant flowers for sale, or directly transported to Southeast Asia through Xiamen. This is the beginning of Baozhong tea production and the origin of the name Baozhong tea

1. Drinking tea can supplement the body with various vitamins

Tea contains multiple vitamins. According to their solubility, they can be divided into water-soluble vitamins and fat soluble vitamins. Among them, water-soluble vitamins (including vitamin C and B vitamins) can be directly absorbed and utilized by the human body through drinking tea. Therefore, drinking tea is a good way to supplement water-soluble vitamins, and regularly drinking tea can meet the body's needs for multiple vitamins. Vitamin C, also known as ascorbic acid, can enhance the body's resistance and immunity. The content of vitamin C in tea is relatively high, generally ranging from 10mg to 250mg per 100g of green tea. The content of high-grade Longjing tea can reach over 360mg, which is higher than that of fruits such as lemon and citrus. Black tea and oolong tea have a decrease in vitamin C content due to oxidation and damage during the fermentation process, with only a few tens of milligrams remaining per 100 grams of tea leaves. Especially for black tea, the content is even lower. Therefore, the higher the grade of green tea, what are the product characteristics of Wenshan Baozhong tea

Baozhong tea has a rope like appearance, a emerald green color, a bright honey green color with gold, a fragrant and elegant aroma resembling floral fragrance, and a sweet and smooth taste with activity. Good packaged tea pays special attention to aroma. This high aroma tea is precious because its aroma is particularly strong after opening the soup. The stronger the aroma, the higher the quality. The taste is sweet and fragrant, and the fragrance lingers on the teeth and cheeks for a long time. Characterized by fragrance, richness, richness, rhyme, and beauty. Known as the "dew condensing fragrance" and "mist condensing spring"

The production method of Wenshan Baozhong tea

The initial production process of Taiwan Baozhong tea is divided into sunlight (or indoor heating) withering, indoor withering (standing and stirring), stir frying, rolling, initial drying, baking and other processes

The key points of the initial processing technology for Baozhong tea are as follows:

(1) Sunlight withering or heating withering: depending on the weather. Fresh leaves should be spread thinly, about 1 kilogram per square meter. The suitable sun exposure temperature is 30-35 ℃. If it is too high, silk can be used for shade. The duration is generally 10-20 minutes, with 2-3 light flips in the middle. Indoor heating withering trough, with a leaf thickness of 5-10 centimeters, hot air temperature of 35-38 ℃, wind speed of 40-80 meters for C minutes, and gentle flipping 2-3 times in the middle. Fresh leaves wither under sunlight and lose 4-9% of their water

(2) Green making: Indoor withering includes standing and stirring, which is the process of making green. The traditional method combines hand washing with spreading. Fresh leaves that have withered under sunlight should be moved indoors and left to stand for about 2 hours before being turned green. The number of times to do Qingqing is generally 3-5 times, each time lasting 1-12 minutes, from short to long. After each greening, it should be spread out for 60-90 minutes, from long to short

(3) Stir fry green: Heat the pot at 160-180 ℃, stir fry until the leaves are soft and fragrant, and reduce weight by 35-40%

(4) Rolling: After frying green leaves, put them in a rolling machine and knead for 6-7 minutes, then press and knead for 3-4 minutes

(5) Baking: Roll and twist the leaves, remove the chunks, and immediately perform initial drying at a temperature of 87-98 ℃. The second baking should be done at a temperature of 75-85 ℃

How to distinguish the authenticity of Wenshan Baozhong tea