What are the world's top ten famous teas? Chinese loves tea and has its own unique way of drinking tea; there are nearly 3 billion people in the world who like to drink tea; the most popular tea drinkers in the world are Turks, with an average of more than a thousand cups of tea per person per year... So do you know what are the world's top ten famous teas, and how many of these top teas are Chinese teas? This article takes stock of the world's most famous teas, including the world's four major black teas Darjeeling black tea, Ceylon Highland black tea, Keemun black tea, Assam black tea, as well as China's famous Wuyi Dahongpao, Longjing, Biluochun, etc., together to see the specific list.
Introduction to world famous tea
1. Darjeeling black tea
Darjeeling black tea is produced in the Darjeeling Plateau in the foothills of the Himalayas in northern West Bengal, India. The average annual temperature of the local area is about 15 °C, and the sunshine is sufficient during the day, but the temperature difference between day and night is large, and the valley is filled with clouds and mist all year round, which is a major factor in the unique aroma of this tea. The second tea from May to June is of the best quality and is known as the "Champagne of Black Tea". Darjeeling black tea has a high value. In March and April, the first tea is mostly blue-green, and the second tea is golden. The soup is orange and yellow, the smell is fragrant and elegant, the top product is especially grape, and the taste is delicate and soft. Darjeeling black tea is most suitable for refreshing drinking, but because the tea leaves are large, it takes a little longer (about 5 minutes) to make the tea leaves feel comfortable in order to get their flavor. This tea is best enjoyed after afternoon tea and a full meal on the palate.
2. Ceylon Highland black tea
Ceylon black tea is produced in Sri Lanka and is a generic term. Also known as "Sirlon Black Tea" and "Xilan Black Tea", the name is derived from the pronunciation of Ceylon in English ceylon, which is directly transliterated. Timbulla and Nuwara Eliya tea produced in the western part of the mountain region are best harvested from January to March due to the influence of the southwest monsoon rain in the summer (May-August). Ceylon, the old name of the Republic of Sri Lanka. Ceylon Highland Black Tea and Anhui Keemun Black Tea and Darjeeling Black Tea are called the world's three major black teas. Its main varieties are Uvo or Uba, Timbra and Nuwara Eliya.
3. Keemun black tea
Keemun black tea referred to as Qi Hong, tea raw materials are made of local middle-leaf, mesozoic tea tree "Maple Leaf Species" (also known as Keemun Species), is a famous tea in Chinese history, a famous black tea boutique, created by Anhui tea farmers in the Guangxu period, but the earliest historical records can be traced back to the Tang Dynasty Lu Yu's tea classics, produced in Anhui Province, Qimen, Dongzhi, Guichi (now Chizhou City), Shitai, Yixian County, and Jiangxi Fuliang area. "Qi Hong is the most exquisite, and his reputation is high and fragrant." Keemun black tea is the best of black tea, enjoys a high reputation, is the favorite drink of the Queen of England and the royal family, high fragrance reputation, fragrant reputation, known as "the most Qunfang", "black tea queen".
4. Assam black tea
Assam black tea is produced in the northeast of India, the tea shape is thin and flat, the color is dark brown; the soup color is dark red and slightly brown, with a faint malt fragrance, rose fragrance, strong taste, is a spirit tea, is the best choice for winter tea drinking. Assam is located in the southern foothills of the Eastern Himalayas, adjacent to Bhutan. Historically, Assam was the second commercial tea producing region after China.
5. Wuyi Da Hong Pao
Wuyishan Dahongpao, a wonder in the Chinese tea garden, known as the "tea in the Yuan" reputation, is the king of rock tea, called a national treasure, produced in Wuyishan, Fujian Province, with exquisite craftsmanship specially made. The finished tea has a strong aroma, mellow taste, has obvious "rock rhyme" characteristics, and leaves a fragrance on the teeth and cheeks after drinking, and is known as the "Wuyi Tea King". The Da Hong Pao tea tree is a shrub-type tree, a thousand-year-old tree, and only 4 trees remain on the steep cliffs of Kowloon Cave, and the yield is rare, which is regarded as a rare treasure.
6. Anxi Tieguanyin
Tieguanyin, a local tea farmer in Anxi, Fujian Province, was invented between 1725 and 1735. It originates from the foothills of Yaoyang Mountain in Xiping Town, Anxi County (Wang said). It belongs to the category of oolong tea and is one of the top ten famous teas in China, and the representative of oolong tea. Between green tea and black tea, the purebred Tieguanyin plant is a shrub type, with a tree spread, branches growing obliquely, and leaves growing horizontally. The leaves are oval in shape, the leaf margin teeth are sparse and blunt, the leaf surface is wavy and raised, with a distinct rib shape, slightly rolled back to the back, the leaf flesh is thick, the leaf color is thick and green, the leaf base is slightly blunt, the leaf tip is slightly concave, slightly crooked to the left, slightly droopy, and the young buds are purple-red, so it is called "red bud crooked tail peach", which is one of the characteristics of purebreds.
7. Dongting Biluochun
Biluochun is a traditional Chinese tea, one of the top ten famous teas in China, belonging to the green tea category, which has a history of more than 1,000 years. Biluochun is produced in the area of East Dongting Mountain and West Dongting Mountain (now Wuzhong District, Suzhou) in Taihu Lake, Wu County, Suzhou City, Jiangsu Province, so it is also called "Dongting Biluochun". During the Tang Dynasty, it was listed as a tribute, and the ancients also called Biluochun "Kung Fu Tea" and "New Blood Tea". For high-grade Biluochun, the delicate 0.5 kg of dry tea buds requires 60,000-70,000 tea buds. After frying, the dried tea strips are tightly knotted, the pekoe is revealed, the color is silver green, the emerald is attractive, curled into a snail, produced in the spring, so it is called "Biluo Spring". After brewing this tea, the white clouds in the cup are tumbling, and the fragrance is in, which is a famous tea in China. The main processes are killing, kneading, kneading, and drying.
8. Gyokuro tea
Gyokuro tea is the highest quality of Japanese tea. Shaped like pine needles, dark green and oily, the soup color is green and clear, and the taste is extremely rare and bitter, and the aftertaste is sweet. Gyokuro's tea plant needs to be completely covered with a shading cloth before harvesting, avoid direct sunlight, and fully fertilize the organic fertilizer, which is a high-grade tea that is very expensive. When drinking, in order to fully release the taste and aroma of Gyokuro, use warm water of 60 degrees. The sweetness of Gyokuro is very distinctive, and if you use hot water with high temperature, it will bring out a bitter taste. The ancient tea leaves were placed in jade jars and buried deep in the ground, so that the flavor of good tea could be kept unchanged over the years. The gyokuro soaked in ice cubes tastes only fresh, and has a feeling similar to that of ground green beans.
9, Brown rice tea
Genmi tea is a Japanese-Korean-style green tea drink that is a very distinctive tea that bears no resemblance to any other tea. It is made from brown rice, soaked, steamed, and stir-fried, and is made by blending it with Japanese sencha. The appearance is uniform, yellow and green, the soup color is yellow and green, which not only maintains the natural aroma of tea, but also adds the aroma of fried rice, the taste is fresh and mellow, palatable, so that the bitterness in the tea leaves is greatly reduced, and the tea soup is more fragrant and does not hurt the stomach.
10. West Lake Longjing
West Lake Longjing, is a green tea, one of the top ten famous teas in China, produced in the mountains around West Lake Longjing Village in Hangzhou City, Zhejiang Province, and hence the name, with a history of more than 1200 years. When QingQianlong visited Hangzhou's West Lake, he praised the West Lake Longjing tea and sealed the eighteen tea trees in front of the Hugong Temple under Shifeng Mountain as "Royal Tea". West Lake Longjing is divided into 1 to 8 grades according to the superior order of appearance and internal quality. Special Grade West Lake Longjing Tea is flat, smooth and straight, the color is tender and green, the aroma is fresh and clear, the taste is fresh and mellow, and the leaf bottom is delicate and delicate. The Longjing tea collected before the Qingming Festival is referred to as the Mingqian Longjing, and is known as the daughter hong, "the wind outside the courtyard Issie zi laughs, and the daughter of the Mingqian Longjing is red." "West Lake Longjing tea, like West Lake, is the perfect crystallization of people, nature and culture, and is an important carrier of West Lake regional culture."
11. Earl's Tea
Earl Grey is a tea mixed with the aroma of oil extracted from the skins of bergamot oranges and other orange fruits. Usually "earl grey" refers to black tea; but now it can also refer to green tea and boiled water containing bergamot orange oil. Earl Grey Tea is the most popular black tea flavored tea in the world today and the most classic drink of "English Afternoon Tea". It is said that because the Zhengshan small species itself uses pine needle incense, and the water quality in London contains more lime, Dunning Society uses bergamot to flavor it in order to highlight its fragrance. In addition, one of the ingredients of Earl Grey tea, Zhengshan small seeds, originates in China. Zhengshan Small Variety is the oldest black tea variety, originating in Chong'an County, Fujian Province, China. The second ingredient, bergamot, is widely grown in southern Italy.
12. Six angua slices
Liu'an gua slices, produced in the Dabie Mountains of Lu'an City, Anhui Province, Tang called "Luzhou Lu'an Tea", a famous tea in traditional Chinese history, one of the top ten famous teas in China, referred to as melon slices, slice tea, for famous tea; Ming began to call it "Six Angua Tablets", which is the best and best tea; Qing was the imperial court tribute tea. Liu An Gua slices, a specialty of green tea. "It has a long history and rich cultural connotations. Of all the tea leaves in the world, Liu'an gua slices are the only tea leaves without buds and stems, made from a single raw leaf. De-budding not only maintains a monolithic shape, but also has no grassy taste; The stems have been lignified during the production process, and after removal, it can ensure that the tea is strong but not bitter, fragrant but not astringent. Six melon slices are picked within ten days before and after the rain in the valley, and two or three leaves are taken when picking, and "strong" is not "tender"
13. Huangshan Maofeng
Huangshan Maofeng is a traditional Han chinese tea, one of the top ten famous teas in China, and belongs to green tea. It is produced in the Huangshan (Huizhou) area of Anhui Province, so it is also known as Hui tea. It was created by Xie Yuda Tea House during the Guangxu period of the Qing Dynasty. Every year in the rain of Qingming Valley, the first fat and tender buds of the fine tea plant "Huangshan Species" and "Huangshan Large Leaf Species" are selected and fried by hand, and the shape of the tea is micro-rolled, resembling a finch tongue, yellowish in the green, silver and silver, and with golden fish leaves (commonly known as gold flakes). Brew the mist into the cup, the soup color is clear and yellowish, the leaf bottom is yellowish and vibrant, the taste is mellow, the aroma is like orchid, and the charm is deep. Because the newly made tea leaves are covered with pekoe, the buds are peaked, and the fresh leaves are collected from the peak of Huangshan Mountain, the tea is named Huangshan Maofeng.
14. Ruyi tea
Ruyi tea, which means "red bush" in the common Dutch language of South Africa, is a type of South African pod with needle-like leaves that become bright green and will turn red during processing. Ruyi tea is a plant called aspalathus linearis de, which grows in a very limited range, only in the Cedarberg mountains near the Cape of Good Hope in southwest South Africa. This tea tree is a plant that is completely different from ordinary camellia trees. In the area around the Khoi Mountains at least 300 years ago, the inhabitants of the inhabiting tribes were the first to invent and make Ruyi tea. In the 19th and 20th centuries, this tea was also widely loved by European colonists. Ruyi tea can be enjoyed in a variety of ways, such as hot, cold, original, sweet or milk.
15. Fuding white tea
Fuding white tea belongs to Fujian white tea, which has the characteristics of unique region, natural craftsmanship and unique efficacy. Due to the different standards of tea plant varieties and raw materials (fresh leaves), the main varieties are divided into: white silver needle, white peony, Gongmei and Shoumei. White tea is cool, heat-reducing, heat-reducing, and detoxifying. European and American studies on white tea have found that compared with other teas, white tea has the lowest free radical content, the highest flavonoid content, the average amino acid content is higher than other teas, lowering blood pressure, lowering blood lipids, lowering blood sugar, antioxidant, anti-radiation, anti-tumor, and increasing the secretion of interferon in human immune cells by 5 times.
16. Pu'er tea
Pu-erh tea, large tree, up to 16 meters high, young branches have slight hairs, and the top buds have white soft hairs. The leaves are thin and leathery, oval, brownish green after drying above, slightly shiny, light green below, soft hairs on the middle ribs, the rest by short soft hairs, the old leaves become bald; 8-9 pairs of lateral veins, which are obvious on the top. The flowers are axillary and covered with soft hairs. Bracts 2, early fall. Sepals 5, nearly round, hairless on the outside. Petals 6-7 pieces, inverted ovate, hairless. Pu'er tea is mainly produced in Xishuangbanna, Lincang, Pu'er and other regions in Yunnan Province. Pu'er tea pays attention to brewing techniques and the art of tasting, and its drinking methods are rich, which can be drunk clearly or mixed. Pu'er tea soup orange yellow thick, high-edge and long-lasting aroma, unique aroma, strong taste, durable foaming.
17. Matcha
Matcha (known as the end tea in ancient China) originated in the Sui and Tang dynasties of China, where the young leaves of the spring tea leaves are steamed and made into cake tea (tuancha) for preservation. Before serving, bake and dry again on a fire and grind into a powder with natural stone grinding. Since ancient times, the literati inkers have left a large number of poems lamenting matcha, "the blue clouds blow continuously, and the white flowers float and condense the bowl noodles" is the praise of the Tang Dynasty poet Lu Tong for matcha.
18. Jasmine tea
Jasmine tea, also known as jasmine flakes, belongs to flower tea and has a history of more than 1,000 years. The birthplace of the world's jasmine tea is Fuzhou, Fujian Province, its tea fragrance and jasmine fragrance are interactively integrated, and there is a reputation of "the supreme taste of jasmine, listed as the first fragrance in the world", jasmine tea is a bulk product of flower tea, with a vast production area, high yield and rich variety. It was listed as a tribute during the Qing Dynasty and has a history of more than 150 years. Fuzhou jasmine tea originated from the Han Dynasty, since the founding of New China, Fuzhou jasmine tea has always been the country's foreign affairs ceremonial tea. Jasmine tea is a tea that combines and blends tea leaves and jasmine flowers to make the tea leaves absorb the floral fragrance. Its aroma is fresh and long-lasting, the taste is mellow and fresh, the soup color is yellow and green, and the bottom of the leaves is tender and soft. Jasmine tea prepared after a series of processes has the effect of calming the nerves, relieving depression, strengthening the spleen and improving the body's immunity, and is a healthy drink.
19. Junshan silver needle
Junshan Silver Needle is one of the famous Chinese teas. Produced in The Junshan Mountain in Dongting Lake in Yueyang, Hunan, it is as thin as a needle, so it is called Junshan Silver Needle. Belongs to yellow tea. Its finished tea bud head is strong, the length and size are uniform, the inner surface of the tea bud is golden yellow, the outer layer of pekoe is exposed completely, and the package is solid, and the shape of the tea bud is very similar to a silver needle, which is called "gold inlaid jade". "The gold inlaid jade dust heart goes, and the Sichuan Cave Court comes for a good month." Junshan tea has a long history, and it has been produced and famous in the Tang Dynasty. It is said that when Princess Wencheng got married, she chose to bring Junshan silver needle tea into Tibet.