Haiyang Green Tea [Shandong Haiyang Specialty]

What is Haiyang green tea? Authentic Shandong Haiyang specialty: Haiyang green tea

Content summary:Do you want to know what Haiyang green tea is? This article is a detailed introduction to Haiyang Green Tea, a specialty of Haiyang, Shandong Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Haiyang Green Tea. The full text takes about 14 minutes to read, mainly including the basic introduction of Haiyang Green Tea and its nutritional value? What are the product characteristics of Haiyang green tea? How to make Haiyang green tea and identify its authenticity? Wait

Basic introduction of Haiyang green tea

Haiyang green tea grows at 37 degrees north latitude and belongs to the northernmost tea producing area. Haiyang green tea is mostly produced in famous mountains such as Bodhisattva Peak, Tianyuan Mountain, Xuanding Mountain, Yuhuang Mountain, and Tangwang Mountain in the Zhaohu Mountain Range.

. Excellent seedling varieties, advanced cultivation techniques, and exquisite processing techniques have created high-quality Haiyang green tea

It contains amino acids, catechins, vitamin C, chlorophyll and other nutrients that are higher than similar tea products. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, and chlorophyll retains more than 50%, forming the characteristic of "clear soup green leaves, strong taste convergence". It has the effects of generating fluids, quenching thirst, refreshing and thinking, digestion and diuresis, eliminating annoyance and greasiness, preventing cancer, anti-cancer, sterilizing, anti-inflammatory and detoxifying. It combines the advantages of southern tea with the characteristics of northern tea, suitable for all ages, and can be called the "saint of tea", deeply welcomed by consumers

The production method of Haiyang green tea

General green tea brewing method and precautions:

When brewing green tea, the water temperature should be controlled at around 80 ℃~90 ℃. If brewing green tea powder, it can be brewed with warm water at 40 ℃ to 60 ℃. The amount is 2 grams of green tea powder mixed with 450 milliliters of plain water

Do not drink the first brew of tea. After brewing with hot water, shake it and pour it out

Green tea powder should not be brewed too strongly, otherwise it will affect the secretion of gastric juice. It is best not to drink it on an empty stomach

The quality identification of green tea mainly includes the following aspects:

(1) Shape: including the thickness, length, weight, and size of the tea leaves, as well as the elasticity, crushing, uniformity, and cleanliness of the strands, the presence of impurities and adulteration, the presence of old leaves and hard flakes, as well as the lower plate, dryness and wetness, and the weight of the body and bones. The shape of green tea varies depending on the type of tea. For example, for eyebrow tea, the upper part should have a tight and thin string resembling a fish, while the curved part should be one-third. The upper part should be pointed and the lower part should be blunt, with a heavy body and fewer lower plates. The string should be uniform, clean, and free of inclusions or hard old leaves. Longjing is characterized by being flat and straight, with a tip that is not bent, and a slender body. Mao Feng is characterized by a slender and slightly curved tip. Japanese jade dew is characterized by being as slender as a needle, without bending. Pearl tea, on the other hand, is best made of round and very small beads. In terms of shape, it can also identify the origin of tea leaves. It comes from the origin, such as Mount Huangshan Maofeng, Shifeng Longjing, Lu'an Gua Pian, which are extremely valuable. However, the shape alone cannot absolutely determine the correctness of the origin. It is necessary to consider the characteristics of the fragrance in order to avoid mistakes

(2) Color: including the depth of tea color, dryness, brightness, uniformity, and the presence or absence of positive or negative color changes. The color of green tea also varies with the type of tea, such as eyebrow tea bead tea, which is predominantly gray white green in color. Maofeng is dominated by dark green with a hint of brown, while Longjing Yulu Guapian is dominated by emerald green. In short, the color should be deep and fresh, smooth and even. Dark and withered, light and uneven, or even with abnormal color, inferior discoloration, blistering, and spots, are all inferior products. It is particularly important to note that the curved part of the tea strip must also be evenly and moderately distributed in order to be of high quality. When identifying the shape and color of the tea, it is necessary to mix the tea evenly, look up and down, and compare the light from front to back. The positions of the two plates of tea should also be exchanged at any time for comparison

(3) Aroma: including high and low, clear and turbid, pure and mellow, sharp and dull, and the presence or absence of green grass aroma, as well as the smell of smoke and acid. The aroma of green tea also varies depending on the origin and type of tea. For example, exported green tea has a unique pot aroma, Longjing tea has a particularly fragrant aroma, Maofeng tea has a generous chestnut aroma, Guapian tea has a thick and pure fragrance, and Yulu tea has a lingering fragrance. In short, the aroma of green tea is high and clear, pure and sharp. Those with low and turbid aroma, dull and mixed, or even with the smell of green grass, smoke, acid, and mold are all inferior products. There are two methods for identifying aroma: dry aroma and wet aroma

(4) Taste: including sweetness, intensity, clarity, richness, astringency, bitterness, heat, and the presence or absence of adverse odors such as sourness, decay, coke, smoke, and mold. The taste and aroma of green tea vary depending on the origin and type of tea. Generally speaking, sweet and clear, rich and mellow are preferred. Those with a weak taste and a bitter and stimulating taste are not of high quality. Some green tea? Although slightly bitter? But it also needs to be bitter and sweet, with a taste of green grass, smoke, odor, acid, rot, mold, and coke. Those who suffer from severe pain, numbness, tongue irritation, or throat irritation are not of the highest quality. When identifying the taste, the tea soup should not be taken in too much. The tea soup should be rotated in the mouth from time to time to reach the upper, lower, left, right, front, and back of the tongue. The tip of the tongue feels sweet and spicy, the sides of the tongue feel sour, the base of the tongue feels bitter, and the entire tongue feels salty. Only by reaching the entire tongue can one distinguish all the flavors of tea

(5) Water color: including intensity, turbidity, brightness, darkness, and the presence or absence of free substances and sediment. Regardless of the type of green tea, those with a bright and clear green color and a strong water color are preferred. Yellow turbid light dark, or with free sediment, are not good products. But sometimes, in order to meet the needs of consumers, if the water color needs to be yellow instead of green, it is another matter. When identifying the color of water, it is necessary to tilt the cup slightly from time to time and pay attention to whether there are any free substances

(6) Leaf base: including bright and dark color, uniform and clean, coarse and tender leaf buds, curled or unfolded? And whether there are cracks, withered or burnt leaves, green or black leaves, false leaves, aged leaves, as well as irregular colors such as bronze, purple, yellow brown, etc. In short, any green tea has a blue-green base, tender and even buds, bright color, and leaves that are spread out. The base color of the leaves is dull and dull, with varying degrees of age and tenderness. They are cracked, curled, astringent without fuzz, mixed with green and black patches, or have abnormal color, withered but not moist with bubbles, all of which are inferior products

(7) Other: Regarding the degree of dryness. Using your hand to prick your hand is a clear proof of dryness. If you press it with your fingers and it shatters, or if the tea stem breaks, it is even more clear. Looking at its color again, if the color is uniform and the curved part is also gray white, then the drying is already intact. If it is soft and does not prick the hand, then the moisture content must be high. If analyzed mechanically, the moisture content should be more clear. Regarding the weight of the body and bones, they can be compared on the hand. For the identification of the lower body, one can flip through the bottom of the tea tray or sieve it, or pick out the green tea stems to balance it. As for the identification of the origin, it is necessary to carefully observe its shape, color, aroma, water color, and leaf base, and pay attention to its characteristics. It is not effective without special experience

(8) Coloring and Spraying: Refined green tea exported to North Africa must be colored. However, it is recommended not to color hairy tea. The stems of colored tea are very unnatural and the color is dry and moist. When soaking in water, there may be oily or floating substances on the surface of the water. If the teacup is tilted, there will be a circular pattern on the edge of the cup. Rubbing it with your fingers will also leave colored traces on the bottom of the leaves. The tea sprayed with paste has a dead and withered color without any color. Place it on the palm and let it breathe, then press it with another palm to attach it to the palm. If viewed with an enlarged mirror, there are granular starch. The water color is muddy and greasy. The water surface is sticky and foam. The leaf bottom is broken and coarse, and it is very easy to become rancid and smelly

(9) Deteriorated tea: moldy tea has a dull color, a bitter and heavy taste at the base of the tongue, a moldy aroma and taste, and is difficult to spread when soaked in water. Sour to tea, with a weak taste and low aroma. Both the aroma and taste are sour, and the leaves have a purple color at the bottom. Jiaobian tea has a burnt aroma and taste, with cracked leaves and bubbles with spots. The taste is bitter with many precipitates, and the tea has a smoky smell. Eating it can prick the throat and make one want to cough. The color of aged tea is dry and not moist, with a stale air. The water color is yellow and turbid, and it is not easy to spread when soaked in water. Huilong tea has a light and dull color, and is extremely light. It is tasteless to chew and not bitter. It spreads quickly when soaked in water. Fermented tea has an irregular aroma, with yellowish or reddish water color and red leaves at the bottom. The tea has a sour aroma and taste, with a purple color at the bottom of the leaves, dark and dull, and yellow turbid water

(10) Fake tea and additives: When tea prices are high, there are unscrupulous people who add fake tea such as holly, willow leaves, peach leaves, oil tea, and mountain green, or add impurities such as mud and sand. Fake tea stems are square and flat, varying in length, with soft and hard strands, different colors, shapes, and aromas. They spread slowly when soaked in water, with narrow and long leaf bases, large and thick serrations, and no raised veins. They can be rubbed by hand and become dry, astringent, and hairless. Tea mixed with mud and sand has a dark and dull color. When you let go, it feels heavy. When you press it with force, there is a sound of sand and sand. The water color is turbid, and there is a lot of sediment. The leaves rub together like fine sand