Pearl orchid tea is a historical tea, created during the Qing Dynasty. It is produced in the area of Lin village in Shexian County.
During the Qianlong period of the Qing Dynasty (1736-1795), Jiang Mou, a native of Shexian County, returned to his hometown from Fujian and returned to his hometown, and because he loved the fragrance of pearl orchids, he was introduced to Huizhou, which was initially used as an ornament, and later used to make flower tea. Due to the cold and warm climate in Huizhou, the pearl orchid grows well and the flowers are fragrant. Huizhou famous tea and pearl orchid fragrance, integration and harmony, gradually formed a unique style of Shexian pearl orchid tea.
Zhulan in Shexian County is mainly planted in Lin Village, Wenzheng Mountain, Shandou, Baojiazhuang, and other places.
Pearl orchid belongs to the golden millet family, the flowers are small, about 1.5 mm in diameter, resembling millet grains, golden color. The flower grains are attached to the flower branches, and each flower branch has 6-7 pairs of flower grains, and each main branch grows 4 pairs of flower branches to form an inflorescence. The flower production season is between May and June, and the buds turn from turquoise to yellow-green flowers, that is, mature, and golden when they open and spit incense. The buds generally bloom in the morning, and the aroma is strong and fragrant around noon, and the flowers are thanked the next day.
The pearl orchids are harvested in the morning, and the entire flower branches that have matured are picked and sent to the flower tea factory in time. The flowers entering the factory should be folded, the entire flower branches should be removed, the old branches and inclusions should be removed, and the bamboo plaque should be spread on the bamboo plaque in time to disperse the moisture and promote the opening and spitting. Tea is mixed and prepared in time with flowers around noon.
The commonly used tea blanks for brewing pearl orchid tea include high-quality green teas such as Huangshan Maofeng, Huizhou Roasted Green, and Laozhu Dafang.
Because the fragrance of pearl orchid is timeless and long-lasting, after the kiln, the volatilization of the flower aroma molecules and the tea leaves are completely adsorbed to reach the balance, which takes a period of time, that is, the maturation process after the kiln takes about 100 days. According to the experienced teacher of Shexian Tea Factory, the high-grade pearl orchid tea stored in a sealed and dried tea box for 3-4 months has a more refreshing aroma than when it is just finished.
Next:Huoshan Yellow Bud.