The Wuyi Rock Tea is one of the six major teas in China (black tea,
green tea, oolong tea, yellow tea, white tea, dark tea) commonly
known as "oolong tea”. It is a
semi fermented tea which at the beginning of the
production process when the leaves are rubbed together show with a
"three red, seven green" feature, that is 30% red sides, with 70%
of the leaf green. However, after
baking, this characteristic of "green leaves red edge" is not
obvious.
Oolong tea
has an oxidation time
somewhat between that
of black and green tea.
It has mild properties, with neither bitter or green tastes like
Green Tea, nor does it create febricity as Black Tea does which is
fully fermented.
Some of the health benefits related to drinking Oolong tea is that
it helps produce saliva and quenches thirst, it can refresh us from
a hangover, and be used as a diuretic for
detoxification. It also can be used
as an anti inflammatory agent, improve eye sight, prevent tooth
decay, help digestion, lower blood pressure, enhance the
flexibility of capillaries, combat aging and prevent cancer, as
well as to help clear skin problems.
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武夷岩茶产于福建闽北“秀甲东南”的武夷山一带，茶树生长在岩缝之中。武夷岩茶具有绿茶之清香，红茶之甘醇，是中国乌龙茶中之极品。武夷岩茶属半发酵的青茶，制作方法介于绿茶与红茶之间。最著名的武夷岩茶是大红袍茶。
Wuyi Rock Tea is grown and produced in the area of Mount Wuyi, in
the northern part of the Fujian Province in southeast
China. This area is famous
for its beautiful scenery, and the tea plants grown in the rock
seam.
Wuyi Rock Tea has the fragrance of green tea, the sweet and mellow
taste of black tea, and is the highest grade of the Chinese Oolong
Teas. Wuyi
Rock Tea is a semi fermented tea, whose production methods range
between Green Tea and Black Tea. The most famous Wuyi Rock Tea is
Da Hong Pao.
原产地域保护申报委员会提出武夷岩茶的原产地域保护范围，即武夷山市现行政区域范围内，分区为：武夷岩茶名岩产区和丹岩产区。
The protection of geographical origin declaration Committee
proposed the protection of geographical origin for Wuyi Rock
Tea. In Wuyishan city the
areas partitioned for Wuyi Rock Tea were the "Ming Yan" region and
"Dan Yan" region.
武夷岩茶按等级分为四大类，由好到差为：正岩茶、半岩茶、洲茶、外山茶。其中最好的是正岩茶，最差的为外山茶，正岩茶处于景区60平方公里的区域内，由于武夷山是自然与文化遗产，茶园不能使用农药、化肥，且在景区内要退茶还林，面积也越来越少，所以武夷茶的最珍品—-正岩茶越来越少了，这种茶是完全自然的，对人体只有好处没有坏处。
Wuyi Rock Tea is divided into four categories according to
grade. Starting with the
highest quality they are as follows: Zheng Yan Cha, BanYan
Cha, Zhou Cha, Wai Shang Cha.
The best is Zheng
Yan Cha, which
grows in the 60 square kilometers of the scenic area of Mount
Wuyi. Because Wuyishan is a
natural and cultural heritage, protected by China, it is free from
the use of pesticides and chemical fertilizers. This kind of tea is
completely natural, with no harm to the human body but only
benefits.
武夷岩茶的形态特征:叶端扭曲,似蜻蜓头，色泽铁青带褐油润.内质活、甘、清、香。有明显的岩骨花香。
The characteristic form of Wuyi Rock Tea is:
twisted leaf; like a Dragonfly head; livid with brown
tinge; lubrication, endoplasmic lively, sweet, unmixed, fragrant.
There are obvious rock bone fragments of
flowers.
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武夷岩茶的初制工艺技术；1、采摘；2、萎凋；3、做青；4、杀青；5、揉捻；6、烘干。
武夷岩茶精制工艺技术：1、拣大的梗与黄片；2、分筛；3、复拣小的梗与黄片；4、拼堆；5、焙火、吃火。
The primary processing technology of Wuyi Rock Tea is 1. picking;
2. withering; 3. fine manipulation
of green tea leaves; 4. Water removal; 5. rolling; and
6.drying;
The refining process technology of Wuyi Rock Tea is 1. pick out the
big stem and yellow leaves ; 2. screening; 3. pick out the small
stem and yellow leaves; 4. take it in its entirety; and then 5. low
temperature long baking.
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成品茶最好的是大红袍，条形为条索形，色乌黑，焙透火功，香气高、厚，且令人舒服，具有焦火香，汤色橙黄到橙红，很耐泡，九泡有余香，回甘明显，岩韵显著。
The best finished product is Da Hong Pao（大红袍）,strip
form , jet-black, deep baked with fire, deep and thick smell,
comfortable, with smell of scorching,
the concentrate shows orange yellow to orange red
infusion,
very resistant for brewing, having lingering
fragrance after brew nine times, a sweet after taste that lasts
long, and significant rock rhyme(岩韵).
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品质第二的为名枞：香气高，汤色橙黄，也很耐泡，可泡七道以上，味道醇厚，回甘较显，岩韵较明显。
The second one is Mingcong（名枞）,
thick smell,
the concentrate shows orange yellow infusion,
also very resistant for brew, can brew more than
seven times,s
weet after taste lasts long, rock rhyme(岩韵)is
obvious.
http://s16/mw690/0025MrUVgy6O2RB0XxR4f&690A Brief Introduction of Wuyi Rock Tea" TITLE="武夷岩茶简介 A Brief Introduction of Wuyi Rock Tea" />
品质第三为肉桂：条索较紧，条形、色泽乌润，中等火功，香气显但不够厚，汤色橙黄，回甘尚显。
The next one is Rougui(肉桂):
tight strip form, black, half baked with fire,
smell obvious but not thick, the concentrate shows orange yellow
infusion, sweet after taste shallow.
武夷岩茶历史
The History of Wuyi Rock Tea
武夷岩茶在我国茶叶发展晚上，谱写了十分重要和光辉的一页。武夷茶在南北朝时（公元479年），就以“晚甘侯”（茶名）著称于世，唐代成为士大夫上层贵族馈赠佳品，宋元两代入贡朝廷，盛极一时。元大德六年（公元1302年），就于九曲溪畔设置御茶园。明代罢造龙团，改蒸青团茶为炒青散茶，随后又改制三红七绿的乌龙茶，即现在所称之岩茶。因而，武夷岩茶始于明朝，盛于清代，十七世纪远销西欧，蜚声四海。
The History of Wuyi Rock Tea is very important and glorious in the
development of China's tea. Wuyi tea was known to the world with
"Wan Gan Hou" (晚甘侯)
in the northern and Southern Dynasties (AD 479 years),
and it become the best of gifts for literati and aristocrats in the
Tang Dynasty. People used it for
tribute to the imperial court in the Song and Yuan Dynasties. In
Yuan Dade for six years (AD 1302), the Imperial Tea
Garden was established by the Jiuqu Xi river. During the Ming
Dynasty there are references to the manufacture of
the
“dragon
pie”（tribute
tea，龙团，贡茶名),
which took roasted loose green tea instead of steamed green tea,
then restructured oolong tea with the
“
three red seven green”
method, which is now called Rock Tea.
Therefore, Wuyi rock tea began in the Ming Dynasty, made popular in
the Qing Dynasty, and then in the seventeenth Century was exported
to Western Europe, universally.
http://s1/mw690/0025MrUVgy6O2RRWLIcd0&690A Brief Introduction of Wuyi Rock Tea" TITLE="武夷岩茶简介 A Brief Introduction of Wuyi Rock Tea" />
附：
中国六大茶类
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乌龙茶
也有人称为青茶，一种独到、复杂而又讲究的工艺制成的特种茶，属半发酵茶，基本工艺过程是晒青、晾青、摇青、杀青、揉捻、干燥。成品茶特征以武夷岩茶为代表，叶瓣“三分红七分绿”，俗称“绿叶镶红边”，红的即为发酵的部分。它具有绿茶的清香，又有红茶的醇厚。这种工艺于明末诞生于武夷山，先后传播至闽南、台湾、广东......广为我国东南、港澳台及东南亚各国茶侣所喜爱。
乌龙茶种类因茶树品种的特异性而形成各自独特的风味，因产地不同制作工艺的细微差别茶叶品质差异也会十分显著。
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绿茶
是我国生产历史悠久、分布地域广阔、品质种类繁多、外观造型各异、香气风味各具特色的炒青茶。绿茶特别讲究采摘的时机，叶片的大小、成品茶外观的造型、冲泡后的形状。以叶细小形整为佳，由于叶嫩，冲泡温度以85度左右为佳。青汤绿叶，颇可玩味。有的冲泡后芽叶展开，“一旗一枪”，簇立杯中，上下沉浮，交错相映，饶有奇趣，滋味青醇留芳。
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红茶
属于一种全发酵茶。基本工艺过程是萎凋、揉捻、发酵、干燥。其工艺明末清初由武夷茶农发明，尔后广为传播，现为世界主导的制茶工艺。按工艺特征，红茶又分为小种红茶、工夫红茶和红碎茶，以红碎茶的生产最为普及。
小种红茶属特种茶，以武夷山的正山小种为代表，工艺独到，风味独具，汤色红润有桂圆香，为英国王室传统茶饮。小种红茶和工夫茶均为我国特有的红茶。
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白茶
白茶未经揉捻，轻微发酵，是历史悠久的特种茶，主产地为武夷山附近的闽北及闽东地区。基本工艺是晾晒、干燥。白茶的品质特点是干茶外表满披白色茸毛，色白隐绿、汤色浅淡，滋味甘醇，冲饮方式与绿茶相似。以闽北的银针白毫和白牡丹为代表。因品质不同，冲泡后形态各异，有的芽条挺立上下交错，有的叶托绿芽，宛如花蕾。
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黄茶
属微发酵茶，历史悠久。基本工艺近似绿茶，但在制作过程中增加闷黄工艺。成品茶外形近于绿茶，但略显示黄色，冲饮方式也与绿茶相似但汤色显示黄；滋味清醇，香气氤氲，工艺精细别具一格。
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黑茶
属后发酵茶。花色品种丰富。1000多年前的古籍就有用绿毛茶做色变黑的记载。黑茶是用以制作多种紧压茶、砖茶的原料。紧压茶渊源于唐代的蒸青团茶、宋代的龙凤团，代表了我国古工茶文化发展的高峰。现代有紧压茶以制成的黑茶或红茶、绿茶为原料，再加工成型，风味独具，耐储存便于携带，特别为边疆广大的游牧民族所喜爱。
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加载中…
(2014-12-01 17:53:58)