Baohong Tea [Yunnan Yiliang Specialty]

What is Baohong tea? Authentic Yunnan Yiliang specialty: Baohong tea

Summary:Do you want to know what Baohong tea is? This article is a detailed introduction toYunnan Yiliang specialty - Baohong tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Baohong tea. The full text takes about 4 minutes to read, mainly including the basic introduction of Baohong tea and its nutritional value? What are the product features of Baohong tea? How did the history of Baohong tea come about? The production method of Baohong tea, etc

Basic introduction of Baohong tea

Baohong tea, also known as Shilixiang tea, is produced in Baohong Temple, 5 kilometers northwest of Yiliang County, Yunnan Province. During the Tang Dynasty, it was introduced and planted with Fujian small leaf tea by Fujian's pioneering monks. The altitude here is about 1000 meters, with trees providing shade, heavy clouds and mist, short sunshine, abundant diffuse light, large temperature difference between day and night, fertile soil, deep soil layer, and rich humus and mineral content. The superior natural environment is conducive to the growth of tea trees, the formation and accumulation of effective components in buds and leaves, and lays the material foundation for the formation of Baohong tea with unique aroma

Baohong tea has a unique tea aroma, and there is a saying that goes, "Tea is roasted inside the house and outside the courtyard, tea is roasted inside the courtyard and fragrant when passing by, and one person brews tea to fill the house with fragrance. Its quality characteristics are: flat, straight and smooth appearance, resembling fir and pine leaves, with sparse hidden hair, green and green color, high and sharp aroma, strong and fresh taste, yellow green and clear soup color, and plump and tender leaf base

How did the history of Baohong tea come about

The production method of Baohong tea

Baohong tea is finely picked and has three major characteristics: early harvesting, short harvesting period, and tender harvesting. Harvesting takes place during the annual Rainwater Festival and ends five to ten days before the Qingming Festival. The picking criteria are one bud with one leaf and one bud with two leaves at the initial stage of development. The fresh leaves collected are thinly spread in a bamboo dustpan and left to stand for 3-5 hours to release some moisture. Remove the grassy odor and make it easier to stir fry. The roasting method of Baohong tea is similar to Longjing tea, and it was once known as Yiliang Longjing tea. The main process includes three steps: withering, cooling and rehydration, and boiling. There are eight frying techniques: shaking, grabbing, grabbing, pressing, pressing, pushing, and grinding. When stir frying, the shape can be flexibly changed according to the age and tenderness of the fresh leaves, as well as the high or low moisture content, and the shape can be adjusted according to the situation