Phoenix tea is divided into black leaf and white leaf according to the shade of leaf color. The leaves that grow on the tree are called dark green leaves, and the light green leaves are called white leaves, which is a convention of a long time ago.
The grade of Phoenix tea we need to focus on understanding, it is presented according to quality, divided into three major grades: single bush level - langcai level - daffodil level. A single cluster is a big grade concept. Can't call all phoenix tea phoenix single bush, why? Because it is "one tree and one incense, one fir and one taste", it should be picked and done alone. Moreover, in terms of quality presentation, it is a "mellow fragrance" with four elements, which is the real single bush tea, and it is not possible to lack a word. In the current market, almost all phoenix tea is called single bush tea, and many consumers do not know and cannot figure out which is really a single bush and which is not a real single bush.
The single-bush level is the highest grade of the four elements, and the Langcai grade is the second grade, which is a sub-high grade, with "sweet, mellow, and rhyme", but there is no variety "fragrant", which is usually recognized as the Langcai level. The average old tea customer likes to drink this level, because this group is not to take tea with incense, but to take tea with rhyme, and moreover, the cost performance is relatively high. In addition to the above two grades, it is the largest production, whether fragrant or not, must have no rhyme of the Narcissus grade total tea. What is rhyme? Someone just asked me, is it the taste? Strictly speaking, it is a breath, and it is the two breaths of the mountain gate and the age of the tree. The rhyme of phoenix tea is the superposition of two "rhymes" of mountain rhyme and fir rhyme. This is significantly different from the rhymes of other teas (including rock rhymes, Guanyin rhymes, etc.).
The legendary phoenix tea is related to the late Southern Song Dynasty emperor Zhao Fu, so it has the name of Song Seed. The last young emperor of the Southern Song Dynasty, Zhao Fu, was chased by the Yuan army to the Phoenix Mountain, and this story can be confirmed to be true, because there are historical records and related facts. It is a fact that Wen Tianxiang, a civil official (who was finally generous and righteous) close to Zhao Fu, had many descendants in Phoenix Mountain. Only one thing that must be explained is that the Song Dynasty was not the beginning of phoenix tea, and the source of phoenix tea was very early and long ago.
Phoenix tea has a particularly large number of aromas, which mainly comes from its super variability, which is the basic conclusion that I have had a more in-depth exchange with the old tea farmers on the mountain.
The original Phoenix tea did not have so many aroma types, and its basic fragrance type was only two categories: zhilan incense and yellow gardenia. Later, there were ten major fragrances, and then 107 fragrances were counted, and each was an incense. Night incense is night incense, jasmine is jasmine, zhilan incense is zhilan incense, recognition is very clear, not mixed. Not long ago, Yang Hongji went to Chaozhou to do the Spring Festival Gala singing, and he said to the audience across the country in an interview that duck fragrance is delicious, and the result is that duck incense is suddenly famous. This duck fragrance was also mutated later. It is not possible to say that in the next few decades, it may become more fragrances, which shows that the variation of the Phoenix Daffodil species is super strong.
Phoenix tea has a common feature with other oolong teas, which is light fire re-roasting and advocating the next spring. Northern Fujian Wuyi tea also has this characteristic. Zhou Lianggong, who was in the early days of the Qing Dynasty, wrote a poem: "Hide the crimson three times the price, and the family will show off the next year." "The next spring is Chaozhou Phoenix Tea, and the next year Chen is Northern Fujian Wuyi Tea. Although there is a word difference, the connotation is the same, and high-end oolong tea has this feature. Low-end oolong tea doesn't emphasize the next year, and it doesn't seem necessary. High-end oolong tea has the conditions, such as single bush, it should be single picked, single done, mainly have their own incense, should not be mixed. At the same time, it must also achieve excellent taste and taste, and the mellow fragrance is indispensable, which is a high-end single bush. High-end oolong tea usually requires two or three re-roasting, with an interval of at least half a year. The taste and taste of this tea is much more perfect than that of tea without re-roasting. This is called "post-fire".
As for the taste and taste of tea, I would like to share with you my personal experience. I classify mellowness, moistness, bitterness, astringency and sweetness as taste, and classify aroma, rhyme, freshness, coolness and sweetness as taste. I looked it up and didn't see anyone subdivide the taste and taste further. This consideration may not be accurate, for your reference.
I am quietly guarding the aroma of tea ~ because I love the phoenix single bush tea culture ~ so focus on the phoenix single bush tea industry ~ committed to let more people understand the phoenix single bush ~ fall in love with this bitter taste ~