If you hold a vote and let everyone choose where to live the most suitable, I believe that a large number of people will choose Sichuan.
This piece of Bashan Shushui wants culture and culture, scenery and scenery, food, drink, and play.
Speaking of culture, Sichuan does not say anything else, Guang Li Bai and Su Shi, single out any one of the Tang poems and Song poetry is not afraid;
Speaking of scenery, Sichuan has Jiuzhaigou, Mount Emei, Leshan, Erxian Bridge, Taikoo Li, and the giant panda, a national treasure with a beautiful attitude, is welcomed by people all over the world;
To talk about eating, drinking and having fun, Sichuan is even more unyielding, a group of people are hot to eat a hot pot, rub mahjong, set up a dragon gate array, a day at the end of the day is not happy, Bashi board.
Every aspect of Sichuan attracts countless people to travel every year and feel the heat of Bashu culture.
Of course, in addition to hot pot and mahjong, Sichuan also has countless tea houses and local famous teas in Sichuan.
Sichuan is one of the earliest tea growing, drinking tea, selling tea in China, as early as the Western Han Dynasty, the famous Sichuan literati Sima Xiangru "Fan General" recorded more than 20 kinds of medicinal materials, one of which is "荈 Surprise", that is, the ancient name of tea.
Of course, Sichuan is now also a major tea-producing province, let's take stock of Sichuan's representative famous teas and see how many you have drunk.
01
Mengding Manna (Green Tea)
"Yangtze River water, Mengding Mountain tea". Mengding manna is mainly produced at the top of Mengshan Mountain, so it is called "Mengding tea", Mengshan tea began in the Western Han Dynasty, and the name of "ganlu" is named after the era name of Liu Qing, the Emperor of Han Xuan. In the Tang Dynasty Liyang Wang's "Mengshan Dolomite Tea Poem", it was called "the first tea in the world".
Mengding manna is tight and beautiful, the soup color is yellow and green, the tender fragrance is rich, fresh and refreshing, and it is the representative of curly green tea.
02
Bamboo leaf green (green tea)
It is mainly produced in and around Mount Emei in Sichuan, and is named after Marshal Chen Yi. In 1964, Chen Yi came to Mount Emei and improvised his name at the invitation of the abbot of Wannian Temple, because he saw that it was flat and straight like bamboo leaves, so he took the meaning of bamboo green and fresh and full of vitality, and named it Bamboo Leaf Qing.
The bamboo leaves are flat and straight, the aroma is long-lasting, the taste is fresh, and the bottom of the leaves is tender and bright. Today, Bamboo Leaf Green is both a tea variety, a trademark and a company name.
03
Mengding Yellow Bud (Yellow Tea)
Also produced in the Mengshan area of Sichuan, picked yellow-green and fat single buds made, the shape is flat and straight, the buds are evenly arranged, fresh and tender, the floral fragrance is long, the soup color is yellow-green and bright, the sweet fragrance is rich, and the whole buds at the bottom of the leaves are tender yellow, which is the best in yellow tea.
04
Wenjun Green Tea (Green Tea)
This tea is a rich literary tea, in order to commemorate the love between Zhuo Wenjun and Sima Xiang, specially named after Zhuo Wenjun, developed in 1979.
Wenjun green tea strips are tightly curly, white is revealed, tender and fragrant, the soup color is turquoise, the taste is mellow, and the bottom of the leaves is tender and green.
05
Sufu Dragon Bud (Green Tea)
Made from the fat and tender tea buds of the alpine tea garden in Yibin City, Sichuan Province, more than 40,000 buds can be processed to produce 1 kg of Xufu dragon buds, which was founded in 1988. The appearance is quite beautiful, produced in the high mountain tea garden in Yibin City, Sichuan Province, the color is emerald green, the aroma is rich and long-lasting, the soup color is light green and clear, and the taste is fresh and refreshing.
06
Chuanhong Gongfu (Black Tea)
Mainly produced in Yibin, Sichuan and other places, created in the 1950s, the best quality of early white tip first-class gongfu black tea.
Sichuan red strip rope tight and round, delicate and golden, dark and oily color, aroma with dry sugar aroma, soup color bright red, rich and fresh, in 1985 won the World Food Gold Award.
07
Qingcheng Snow Bud (Green Tea)
Produced in the Qingcheng Mountains of Sichuan, the Chinese Tea Classic says it began in 1959, while the Chinese Tea Dictionary says it was developed in 1980.
Qingcheng snow bud strips are tightly rolled, pekoe is revealed, the soup is turquoise, the taste is mellow, and the fragrance is high and refreshing.
08
Bashigh tongue (green tea)
As early as the Western Zhou Dynasty, there are records about Bashan "garden with fragrant tea", Bashan Finches Tongue is a flat roasted green tea mainly produced in Wanyuan, Daba Mountain, Sichuan, which is comparable to Mengding tea.
The shape of the tongue of the is flat and straight, green and moist, the aroma is fragrant, the taste is fresh and mellow, the leaf bottom is tender and green, resembling the tongue of the, because of the high selenium content of the place of origin, it has certain health care effects.
09
Emei Peak (Green Tea)
Produced in Ya'an, Sichuan, formerly known as Fengming Mao Feng, in 1978 changed to Emei Peak, it is a strip roasted green tea.
The eyebrows of Emei are tight and straight, the buds are exposed, the soup color is slightly yellow and bright green, and the taste is fresh and mellow.
10
Sichuan side tea (black tea)
Sichuan is the main production base of black tea and the birthplace of traditional side-selling tea. It can be divided into two categories: South Roadside Tea (Kang Brick, Golden Tip) and West Roadside Tea (Square Bag, Cocoon Brick).
South roadside tea is concentrated in Ya'an, Leshan, Yibin and other areas, and west roadside tea is a side-selling tea in Dujiangyan and Beichuan and Pingwu areas, which is older than the raw materials of south roadside tea.
If you go to Sichuan, you must not miss the good tea of Sichuan!
Note: The pictures in this article are from the Internet, if there is infringement, please contact to delete.
Resources:
1. "Chinese Tea Classic", edited by Chen Zongmao and Yang Yajun, Shanghai Culture Publishing House, revised edition in 2011;
2. Chinese Tea Dictionary, edited by Chen Zongmao and Yang Yajun, Shanghai Culture Publishing House, 1st edition, July 2013.