Chinese tea in China and health

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February 20, 2025

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Classification of Chinese tea

Chinese tea

Chinese tea The
Hangzhou Longjing

Longjing
or Dragon Well is also the name of a source. Now the mainly refers to a variety
Longjing tea. Product Longjing Village,
within the municipality of Hangzhou, capital of Zhejiang province, is a tea roasted green
tea, which had formerly been divided into four categories: “Lion, Dragon,
Cloud and Tiger.” But most experts agree that the Longjing tea produced on
the peak of Lion (Shi Feng) is the best. It is
characterized by an infusion of green color, a fragrant aroma and velvety
taste; otherwise, leaves are particularly beautiful in water. The quality of
water determines the success of the infusion. A Hangzhou Longjing tea infuse in
the water “source carved by the Tigris”
(Hubao quan) is the best way to enjoy tea. According to analysis, the water from
this source contains a relatively large organic nitride content and very little
soluble inorganic material. It therefore promotes the dissemination of the
aroma and flavor of the tea. It is best to brew Longjing tea in a clear glass
because it allows the drinker to admire the leaves up and down in the light
green water.

Chinese tea The
Suzhou
Biluochun

The
Biluochun tea is produced on the hill of Dongting, Taihu
Lake waterfront, in the district of
Wuxian, within the municipality of Suzhou, Jiangsu
Province. It is the young
shoots in spring pushed that one plucks and roasts. It takes 600 000 à 700 000
young buds to produce a first class Biluochun tea book. We can be aware of the
delicacy of this tea. Roasted leaves are strongly tightened and have the shape
of a snail called Chinese “Luo”. Hence its name Biluochun (Green
Spring snails). The infusion of this tea with white down covered with silvery
green leaves give a fragrant aroma.

Chinese tea the
Huangshan Maofeng

This
tea is produced in Huangshan (Anhui Province), mainly in the vicinity of the temple of Yungu (clouds shrouded valley), the
Convent of Songgu (pine valley) of Tiaoqiaoyan of Ciguangge (pavilion azure
Lights ) and Bansi (half-Temple). In this mountainous region often shrouded in
fog, natural conditions are especially favorable for the cultivation of tea.
Picking and processing tea Huangshan Maofeng’s are a very meticulous work.
After preparation, the leaves are flat, slightly curved, so that the fragrant
orchid, and very tasty.

The
Huangshan Mountains also produce other famous teas, like green tea Tunxi, in
the district of Xiuning, tea “Houkui” of Taiping and tea
“Laozhudafang” Shexian.

Chinese tea the
Mount Lushan Yunwu

Located
between the Changjiang (Yangtze) north and Poyang Lake to the south, Mount
Lushan temperate climate has all the conditions for the cultivation of tea
plants. The leaves of the tea Yunwu (Cloud and fog) Lushan are fat and nicely
tight, with separate duvets. The infusion is clear and fragrant. It is a high
quality tea.

Chinese tea the
Guapian Liu’an

This
tea is produced in the Dabie Mountains in western Anhui province, or in the
districts of Lu’an, Jinzhai and Huoshan. His name Guapian or watermelon seed,
because the tea leaves are reminiscent of watermelon seeds. Picked in the
spring, emerald green leaves give a fresh and exquisite fragrance. Its flavor
remains strong after several infusions. This tea has not only the power to
quench thirst and stimulate the appetite, but also help digestion and cure
diseases. In his “Notes on tea” (Jian Cha), Wen Long, author of the
Ming Dynasty, said the Lu’an tea had a very good therapeutic effect. It is a
tea value.

Chinese tea the
Enshi Yulu

The
Yulu (Jade Dew) is a tea produced in Enshi in Hubei Province. Under the Tang
dynasty (618-907), Hubei was already a famous tea-growing region: it remains
today. This is one of the few green teas from China which still uses the
traditional method of steaming. This tea treatment processes are similar to
those described in the “tea of the
Treaty” (Cha Jing), the work of Lu Yu (733-804). The tea of this preparation process is very strict. One must
first pick of young buds fine and uniform. After being processed, the leaves
are similar to pine needles, bright green, jade green background. The infusion
is transparent, aromatic and very tasty. After introducing the methods of
planting and preparation of tea in the Tang Dynasty, Japan still continues to
manufacture green tea in the steaming, like the Enshi Yulu tea.

The
Baihao Yinzhen

The
Baihao Yinzhen or silver needles white down is a white tea produced in
Jianyang, Yongji and Songzheng in northern Fujian, and Fuding in the east of
the same province. It owes its name to the fact that the buds are covered in
white down and roasted leaves resemble silver needles. During the infusion, the
silver needles in boiling water and give a good show. The infusion is light
yellow, and gives a fresh flavor and a velvety taste. Since this tea has not
been kneaded, the infusion should be longer. By its sweet and refreshing
nature, white tea is often used as a drug to dissipate heat and humidity, and
improve the functions of the stomach. In Hong Kong and Macao, retailers often
mix some white tea to other teas in order to improve quality.

The
Yancha of Wuyi

This
tea is produced in the Wuyi Mountains in Chong’an District, Fujian Province. It
is a semi-fermented tea, which the manufacturing processes are between those of
green tea and those of black tea. Its main varieties are the
“Dahongpao” (big red robe), “Baijiguan” (peak white
rooster), “Shuixian” (narcissus), “Wulong” (Black Dragon)
and “Rougui” (cinnamon). Although it has not been embalmed by
flowers, tea Yancha of Wuyi has a fresh, floral fragrance, and also a lingering
aftertaste. In the eighteenth century it was exported to Europe and immediately
obtained a great success.

Tieguanyin
Anxi tea

This
tea is produced in Anxi, Fujian. After a very complex treatment process, the
leaves are very constricted and give a glossy dark green color. The sheets of
superior quality are covered with a thin white layer resulting from the
crystallization of caffeine in the manufacture by evaporation of water. The
brewed tea gives off a sweet fragrance of orchids and gives a strong flavor and
velvety. It is served in very small cups intended for “gongfucha”.
The first drinker feels good aroma of tea before drinking it slowly, to
appreciate the unspeakable long aftertaste. In recent years, Tieguanyin tea,
the slimming effect of which has been proven, is highly appreciated in Japan
and Southeast Asia

Yunnan
Pu’er tea

This
tea is produced in Xishuangbanna, Yunnan. It is called so because since ancient
times, the market of this tea is Pu’er. Pu’er is the generic name of green or
black teas steamed and then compacted, and includes Tuocha, the
“bingcha” (tea round piece), the “fangcha” (tea square
piece) and tea tablet. The Pu’er tea is valuable not only as an excellent
drink, but also as an effective remedy. Many Chinese, whether in China or
abroad, the drink to stay healthy and keep their youth.

Other Chinese tea are also green tea Tunxi, Anhui Province, the black tea Qimen, Anhui
province, and black tea from Yunnan.

Image source: http://canyin.3158.cn/20120912/n18405100284979.html