In the southeast of Wuyi Landscape Xiujia, Wuyi Rock Tea is more famous at home and abroad because of the "rock bone flower fragrance". With the changing demand of the tea market, the Tea Research Institute of Fujian Academy of Agricultural Sciences (hereinafter referred to as the Institute of Tea Sciences), has continuously bred a number of new varieties of tea trees with outstanding quality characteristics, because in the process of variety breeding, in order to facilitate the recording and memory of many varieties, the tea department has given a series of tea trees to the breeding of the corresponding number, some tea varieties have not been promoted to the market planting due to inability to meet the needs, and some excellent varieties have been promoted to the vast number of rock tea planting and production areas through acceptance and evaluation. Due to habit, people still call certain tea varieties according to some numbers. So the tea "codename" was extended, and now let's understand how these code names come from, and which variety of tea each number corresponds to.
Jin Guanyin 204, also known as Mingke No. 1. From 1978 to 1999, the Tea Research Institute of Fujian Academy of Agricultural Sciences took Tieguanyin as the mother and Jinjin Gui as the father, and adopted a new fine breed formed by crossbreeding, and the genetic traits were biased towards the mother Tieguanyin. 204 is the code name of the experimental area before it was not approved, and more people called it, and finally became the strain code name of Jin Guanyin. Spring bud germination period is generally in early to mid-March, a bud three-leaf period in early and mid-April, cuttings and planting survival rate is high, finished tea like osmanthus fragrance, like orchid fragrance and like other flowers, the aroma is rich and long, the taste is mellow and sweet.
Huang Guanyin 105, also known as Mingke No. 2. From 1977 to 1997, the Tea Research Institute of Fujian Academy of Agricultural Sciences was cross-bred with Tieguanyin as the mother and Huang Dan (trade name: Golden Gui) as the father, and the genetic traits were biased towards the father Golden Gui. In 1998, it was approved as a provincial-level variety by the Fujian Provincial Crop Variety Approval Committee, and due to the early budding period and the new tea can be listed in the "May 1st" Festival, there are many introductions inside and outside the province. Medium-leaved species, early bud species, taller plants. The tree is semi-open, the leaves are yellow-green, the leaf-shaped long buds are yellow-green with a slight purple tinge, and there is little hair. The leaves are oval or oblong,ovate, with sharp tips, blunt, shallow, and thin teeth, and thick and brittle leaves. Suitable for oolong tea, the spring bud germination period is generally in early March, and the three-leaf stage of a bud is in early April, which is suitable for picking in mid-April. The quality of the tea leaves is highlighted by the aroma, the aroma is refreshing and fragrant, and it has the characteristics of Huang Dan's "transparent fragrance", and the taste is mellow and sweet.
Golden Peony 220 was bred by the Tea Research Institute of Fujian Academy of Agricultural Sciences from 1978 to 2002 with Tieguanyin as the mother and Huang Dan as the father, using hybrid breeding method. In 2001, it was awarded the "Ninth Five-Year Plan" science and technology research on the first-class excellent germplasm of crops, number 220. Golden peony tea finished tea, the aroma is rich and long, the taste is mellow and sweet, the "charm" is obvious, similar to Tieguanyin. He has won the first prize of the "China Tea Cup" National Famous Tea Competition. The dry sample of one bud and two leaves contains 34.9% of tea polyphenols, 3.9% of amino acids, 4.4% of caffeine, and 45.2% of water extract. Oolong tea is rich in volatile aroma components.
Chunlan 301, a new variety selected and bred by the Tea Research Institute of Fujian Academy of Agricultural Sciences from the natural hybrid offspring of Tieguanyin of the institute. This variety is a shrub type, a mesophyllite, an early species, and a clone. The bud leaves are yellowish green. Less hair. The leaves are green in color, the leaves are oblong-oval, the tip of the leaf is gradually pointed, the teeth are sharp, dense, and deep, and the leaf texture is thick and brittle. Suitable for making oolong tea, suitable for picking in mid-April. The outstanding characteristics of tea quality are that the aroma is quiet and slender, the orchid fragrance is prominent, and the taste is mellow and sweet.
Dangui 304 is different from the dangui referred to in "Dangui Fragrance". Dangui is a new variety of asexual oolong tea (Minzhen Tea 1998003) systematically selected from the natural hybrid offspring of Wuyi cinnamon by the Tea Research Institute of Fujian Academy of Agricultural Sciences over the past 19 years. At present, the dangui varieties are mainly processed oolong tea.
The quality fragrance of dangui is high with a special floral fragrance, and the taste is mellow and sweet. The appearance is emerald green, the soup color is golden, and the egcg content is high. (Remarks: egcg, scientifically known as "epigallocatechin gallate", is the most potent active ingredient in tea polyphenols and belongs to catechins.) EGCG has antibacterial, antiviral, antioxidant, anti-arteriosclerosis, anti-thrombosis, anti-angioproliferative, anti-inflammatory and anti-tumor effects; egcg has the functions of preventing and treating various diseases such as cancer and enhancing immunity in medical and health care; it can be used as antioxidant, bacteriostatic, fresh,anti-odorant in the food industry; and as a preservative and skin care agent with special functions in daily chemical products. ）
Yellow Rose 506, Yellow Rose is selected by the Tea Research Institute of Fujian Academy of Agricultural Sciences with Huang Guanyin and Huang Dan hybrid breeding, in 2005 through the Fujian Province variety approval, in August 2010 through the Ministry of Agriculture National Tea Variety Identification Committee identification, so it can be described as wuyi rock tea "upstart".
Yellow rose tea has a delicate, uniform, green-brown shape, tightly rolled and curved leaf ends. After brewing, the soup is orange and yellow, pure and transparent, the aroma is fresh and natural, and the taste is mellow. Rose is a symbolic metaphor for the quality of Wuyi rock tea, tea with rose fragrance, is really rare, so it is called "yellow rose". The tea soup has a rich sense of layering, sweet and unobtrusive, pure in its original taste, and has a unique mountain bone charm. Give people roses, and there is a lingering fragrance in the hand. The best of the yellow roses is its rich rose fragrance, high and long-lasting!
The above varieties have more prominent aroma characteristics. These aromas greatly improve the overall quality of the tea leaves. In addition, there are some relatively rare varieties that tea friends can collect and preserve. (Detailed list below)
Jin Guanyin(204)Huang Guanyin(105)
Golden Peony(220)Chunlan(301)
Dangui (304) Yellow Rose (506)
Golden Key (3) Jin Xuan (Unit 27)
Laurel (55) Little Red Robe (66)
Water Turtle(77)Tea(101)
Purple Peony(111)Lao Junmei(118)
Golden Phoenix(120)Silver Phoenix(121)
Melon Seed Gold (201) Golden Rose (203)
Ruixiang(305)Berry(306)