Zhao'an Eight Immortal Tea [Fujian Zhao'an Specialty]

What is Zhao'an Eight Immortal Tea? Authentic Fujian Zhao'an specialty: Zhao'an Eight Immortal Tea

Summary:Do you want to know what Zhao'an Eight Immortal Tea is? This article is a detailed introduction toFujian Zhao'an specialty - Zhao'an Eight Immortal Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Zhao'an Eight Immortal Tea. The full text takes about 9 minutes to read, mainly including the basic introduction of Zhao'an Eight Immortal Tea and its nutritional value? What are the product characteristics of Zhao'an Eight Immortal Tea? How did the history of Zhao'an Eight Immortal Tea come about? The awards and honors of Zhao'an Eight Immortal Tea, as well as the tasting and eating methods of Zhao'an Eight Immortal Tea

Basic Introduction of Zhao'an Baxian Tea

Zhao'an Baxian Tea is produced in Zhao'an County, Fujian Province. It belongs to the small tree and large leaf category, with tall and developed roots. It sprouts early in spring and is closed late in winter. It has strong germination ability, fast shoot elongation, long internodes, short and few hairs, thin shoot heads, small stems, likes shade and humidity, and weak cold resistance. Suitable for making green tea and oolong tea, with high aroma and excellent quality

Clearing heat, removing blood stasis, benefiting blood vessels, enhancing vascular elasticity, reducing cholesterol levels in the blood, and preventing arteriosclerosis

The Eight Immortal Tea series is refined using the Minnan oolong tea production method, combined with its variety characteristics. The appearance is dark green and tender, the soup color is bright yellow, the aroma is clear and long-lasting, the taste is refreshing and delicious, and there is a sweet aftertaste. The variety fragrance is revealed, with summer and summer tea having a higher aroma, and the high aroma of autumn tea and winter slices making people feel relaxed and happy

How did the history of Zhao'an Eight Immortal Tea come about

After the liberation, tea production in Zhao'an County experienced two climaxes: in the 1960s, Wanbao Mountain was developed, wasteland was opened for tea planting, and thousands of acres of improved tea varieties were introduced from Anxi and Mount Wuyi; Starting from the 1980s, more than 20000 acres of Baxian tea gardens were extensively planted in our county; In the late 1990s, compared with the early days of liberation, the tea plantation area in the county expanded by 20 times, the tea production increased by 60 times, and the tea output value increased by more than 200 times. Zhao'an County became the second largest tea producing county in Zhangzhou City

In 1965, a mutant strain of sexually propagated tea was discovered in the Aobei She high mountain tea garden adjacent to Guangdong in Xiuzhuan Town, Zhao'an County. It was transferred to the tea plant variety garden of the tea station and selected using the single plant selection method according to the standards of excellent oolong tea varieties. After three years of screening, a single plant with excellent comprehensive traits was selected. In 1968, it was propagated and promoted through short ear cutting at Tingyang Tea Plantation. With the enthusiastic help and careful guidance of peer experts, a new asexual oolong tea variety was developed

In 1982, the Municipal Science and Technology Commission organized a new variety evaluation meeting with technical personnel from agriculture, tea factories, tea stations and other counties. The tea was named "Eight Immortal Tea" because it was grown at the Tingyang Tea Plantation at the foot of the Eight Immortals Mountain. In 1985, the selection and breeding of Eight Immortal Tea participated in the National Oolong Tea Academic Seminar for academic exchange. While affirming the achievements of Eight Immortal Tea selection, it was decided to conduct provincial-level identification. In November 1986, after the agricultural crop variety in Fujian Province was approved as a provincial-level good variety, it was recommended to participate in the first batch of regional trials of tea tree varieties in China. Eight Immortal Tea conducted a six-year experimental research on tea in Hunan and Guangdong provinces

Awards and honors of Zhao'an Eight Immortal Tea

The successful breeding of Eight Immortal Tea has won the second prize for scientific and technological progress in Fujian Province, and has been identified as a famous tea by the Tea Quality Appraisal Center of the Ministry of Agriculture.

. In the 1988 and 1991 Fujian Province Famous Tea Awards, the appearance and quality of Baxian tea received unanimous praise from experts, and it won the Fujian Province Famous Tea Quality Award twice

Tasting and Eating Methods of Zhao'an Eight Immortal Tea

When drinking tea, prepare the tea set first, that is, rinse the teapot, tea tray, tea cup, etc. with boiling water before brewing tea, to keep the tea set clean and at a considerable heat, commonly known as preparation

The fourth is tea brewing: When brewing tea, the water pot should be placed at a higher position and slowly poured into the teapot along the edge, causing the tea leaves in the pot to roll and form a circle, commonly known as "high brewing"

The fifth is frothing: when brewing tea, the boiling water poured in should fill the teapot, overflow the spout, and then gently scrape off the foam floating on the surface of the tea soup with the lid. A few also pour water immediately after brewing tea, commonly known as "tea washing", to wash away the dust and dirt on the surface of the tea leaves and preserve the true taste of the tea. In fact, the principle behind frothing and tea washing is the same, which is to achieve the purpose of washing tea

The seventh step is pouring tea: After the water in the pot has been left to settle for 2-3 minutes, the exquisite and true flavor of the tea has been brewed. At this time, use the thumb, food, and middle fingers to operate, lightly press the button on the lid of the pot with the index finger, and tightly clamp the handle of the pot with the middle and thumb. When pouring tea, it is not advisable to pour the soup too high, and it should be poured low into the cup. The tea soup needs to be poured into several cups in turn, with half of each cup poured in first, and then poured back in, repeating this process until it reaches 80% full. This is called "Guan Gong's City Tour". If a pot of water is poured perfectly, it is' just right '. For those who pay attention to details, they also pour the last few points of strong tea into each cup separately, which is called "Han Xin Dianbing"

Eighth is drinking: When tasting tea, usually use the index finger and thumb of the right hand to hold the rim of the teacup, place the middle finger against the bottom of the cup, first observe the color of the soup, then smell its fragrance, and then sip it. Drinking tea in this way not only fills the mouth with a fragrant aroma, but also has a full charm, only then can one truly appreciate the beauty of tasting oolong tea

Oolong tea requires a large amount of tea due to the small pot size during brewing; In addition, oolong tea itself is also more resistant to steeping, so it can generally be steeped 3-4 times. Good oolong tea can also be steeped 6-7 times, known as "seven steeps with residual fragrance"