Suichang Honeysuckle 【 Zhejiang Suichang Specialty 】

What is Suichang honeysuckle? Authentic Zhejiang Suichang specialty: Suichang honeysuckle

Content summary:Do you want to know what Suichang honeysuckle is? This article is a detailed introduction to the specialty of Suichang, Zhejiang Province - Suichang Honeysuckle. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Suichang Honeysuckle. The full text takes about 4 minutes to read, mainly including the basic introduction of Suichang Honeysuckle and its nutritional value? What are the product characteristics of Suichang honeysuckle? How did the history of Suichang honeysuckle come about? Tasting and eating methods of Suichang honeysuckle

Basic introduction of Suichang honeysuckle

Suichang honeysuckle tea is produced in Suichang County, Zhejiang Province. The Suichang County honeysuckle base is located on a high mountain top at an altitude of 800 meters, which is far away from pests and does not require pesticides. The soil acidity is suitable, the mountains and waters are clear, and there is no pollution, making it suitable for the growth of honeysuckle. Suichang honeysuckle, as a modern emerging health tea, has a fragrant and refreshing tea soup, which is popular in domestic and foreign markets

High quality honeysuckle tea has a tight, fine, even and straight appearance, a gray green and smooth color, a pure and elegant aroma, a bright yellow green soup color, a sweet and delicious taste, and tender and soft leaves at the bottom

How did the history of Suichang honeysuckle come about

Tasting and Eating Methods of Suichang Honeysuckle

For the particularly tender honeysuckle tea, because the tea embryo itself has artistic appreciation value, it is recommended to use a transparent glass teacup. When brewing, place the cup in the tea tray and take two to three grams of honeysuckle tea into the cup.

. Use boiling water to cool slightly to around 90 ℃ and brew, then add a lid to prevent the aroma from dissipating; Holding a tea tray in front of the light, observing the up and down movement, rise and fall of tea in the water through the glass wall, as well as the process of tea leaves slowly unfolding, restoring leaf shape, and oozing tea juice and soup color, is called a "target product"

When the tea soup is slightly cool and palatable, take small sips and pause in your mouth for a while. With the coordinated action of inhaling and exhaling, the tea soup flows back and forth on your tongue once or twice, fully contacting your taste buds. After tasting the tea flavor and aroma in the soup, swallow it again. Only after one or two times can you taste the true aroma and flavor of precious honeysuckle tea