问：
碧螺春“是红茶还是绿茶？
答：
碧螺春时开始，对原产地说了很多名字。根据清代”非官方大观“（{dy}卷）载：“洞庭东山毕罗奉石壁，产生了一些野生茶树，地球人说： 吓唬沙兰香 。康熙己卯,不雅温顺，标题，叫做碧螺春。由于本地Yousi，奉岁将持续到收购。 “此外，根据传说，在明代，总理汪鳌，在东里山区土地，人民，”碧螺春“名称系他的头衔。另外，根据同看到记录”包含“ “洞庭山茶叶，微如杰，薄，甜，甘西昂俗称 吓沙兰 ，由毕洛奉贾庆林的名字 生产，碧螺春 。 “如果这是真实的，那么碧螺春茶应始于明朝，在南部，在乾隆享有很高的声誉之前。也有人认为：碧螺春冰壶由于如蜗牛形状，颜色绿在早春采摘的名字命名。碧螺春不管如何对茶叶原产地的名称历史悠久，早在赞扬茶是没有疑问。
在江苏吴县太湖洞庭山，洞庭碧螺春生产分东，西山，洞庭东山湖，就像到半岛插入巨州，是在洞庭湖的西山岛的立场。两山气候温和，年平均气温15.5?16.5℃，1200年?1500毫米降雨，湖水，水蒸汽蒸汽，薄雾已经过去了，空气湿润，土壤微酸性或酸性。加上松散的特质，非常适合种茶。
碧螺春洞庭湖是zm的茶产区，间作果区。茶叶，桃，李，杏，李子，柿子，橘子，银杏，石榴等水果交错种植，绿色滴水如路，绿色屏幕，果树，树荫，一块彭，这种茶行如伞，钝化霜冻，把秋天的太阳集。茶，果树枝连接到根脉相通，茶和烟雾水果，鲜花窨茶香味，塑造了碧螺春花香果味的tr品质。由于明代“茶的解决方案“，并说：”茶，不应混为一谈不良木材，只有广西，李子，木兰，玉兰，玫瑰，松树，竹子等植物之间，足以屏蔽罩霜冻，把秋天的太阳集。 “
碧螺春收集和处理技能精湛，采摘三大特点：{dy}，夺得的第二个早，是采取非常招标，三是选择净。围绕每年春分开采，谷雨前端，以收集和处理前清明清明春分的茶叶质量是最宝贵的。通常参加展览年初原材料，卷叶，如黄杨，张娅1.6二点零厘米芽1叶，被称为“黄杨“干500克的高层次挖掘碧螺春约6.8?7.4万雅头历史上，曾有500克干茶达到约90000衙头，我们可以看到这些年轻的茶，选择一个不同寻常的功夫深。微妙的发芽，氨基酸和丰富的茶多酚。有利的环境条件，以高品质的碧螺春提供了物质基础烟叶品质形成的物质相结合。
苗，必须及时收回剔仔细挑选，Tiqu鱼，叶和芽子标准，并保持相同的拍摄，甚至和有序。通常选择剔一公斤的竹笋将采取大量的工作2?4小时。事实上，这个过程也是一个叶苗剔谈发嗯排序的过程中，可促进夹杂物轻度氧化，有利于质量的形成。通常为5?9日通过，9?15:00选择打勾，15:00?晚上炒，使当天采摘，当天炒，不炒隔夜茶。
碧螺春炒的特点是：手不离开茶叶，茶壶并不差，揉一炸，在那里揉炸，煎擦连续相结合的方式，干净炒锅为人民服务。主要过程是：杀青，轧制，和烹饪组显着美分，干燥。
定价：泛在单位或壶坡道，当锅温度190?200℃，约500克，投叶，以动摇主要炒炒用双手，使渔网，摇松，杀匀，杀透明，非歧视红茎无叶，无烟焦叶，历时3至5分钟。
答： 答： 答： 答： 答： 答： 答： 答： 答： 答： 答： Biluochun is a black tea or green tea? Question: Answer: Fixing: In the flat pan or pot to ramp, when the pot temperature 190 ~ 200 ° C, the cast of about 500 grams of leaves in order to shake the main stir fry with both hands, so that fishing net, shaking loose, kill leveling, killing transparent, non-red stems without leaves, smoke-free coke leaves, which lasted 3 to 5 minutes . Answer: Answer: Answer: Answer: Answer: Answer : Answer: Answer: Answer: Answer: Answer:
推出：锅温70?75℃，与摇头，炒，揉3种方法的交流，而震动，而煎，同时揉捏，与茶，帘布层减水。炒茶叶时，手弹性应是温和的。过于宽松紧的负面文章太紧茶叶溢出，易结锅里的面“锅巴”，产生烟焦味，使红茶色，破碎，发脆茶打破。当茶叶干度达六，齐车嗯干燥约10分钟左右，继续降低锅炉温度和移交摩擦组显着美分的过程。历时12至15分钟。
显着的硬币擦使命：它是形成形状卷曲如螺，披在关键的天鹅绒美分的过程。锅温度50?60℃，而双手炒边将被迫洒不时震动松散几个小团体所有的茶叶，而且经常反复，揉到酒吧卷曲，天鹅绒美分透露，大约有到80时，干燥过程干燥。历时13?15分钟。
干燥：采用轻揉，轻炒方法来达到一个固定的形状，继续表现出美分，蒸发水的目的。九成这样做时，清洁锅茶谈会在Sangpi志方，即使是在饼铛上文火的脚干纸。锅的温度约30?40℃，7％左右，持续了6至8分钟足够的干叶含水量。充满约40分钟左右。
碧螺春分7，拍摄了?7逐渐增大，头发逐渐减少。炒锅温度，投叶量，兵力的水平下降。指出，低水平高温和高压罐，投叶量，因此形成较重的力量时。
碧螺春优良的品质，目前尚不清楚震君（1857?1918）的著作“茶说，”中庸：“与碧萝（螺）茶叶的春天，不容易，那么，天池，场合，龙井(Chinese Longjing)苏联;栾杰粗茶倍，绿色（现在六安(China Lu an)瓜片）。 “可见，碧螺春在历史上的机翼冠。其品质特点是：线超薄，卷曲成螺，男子身穿美分，隐藏咀，香，味冼滁嗯甘厚，汤色绿清晰，明亮的浅绿色银底部的叶片。有“招标（芽）三善”（色，香，味）的说。碧螺春当地茶农的描述如下：“铜丝条，螺旋形，全身毛，花香水果，冼书昂盛几嗯。 “
高碧螺春味道很有趣。饮料产品，清洁，透明玻璃的推出，{dy}次煮沸后的水，茶，红释放。或70?80 ° C的水酿造。当到了一杯茶碧螺春或沉入底部，瞬时时间“滚动白云，雪飞行杯，”香袭人。茶，观其形状，可享受犹如雪浪喷珠，染色的春天杯底部，绿人水晶宫3种的奇迹(Miracle)。饮其味，头酌情苍白，清香，清新典雅(Leganze); 2酌情绿色，芬芳，味醇; 3酌情碧清，香郁，回甘，确实是非常昂贵，因为它真像一个高层次的艺术和手工艺，罕见。
碧螺春贮藏方法十分讲究。传统的存储方法是茶叶包装袋散装石灰，茶，放在灰色区间的罐子，加盖印章蓄水量。随着科学近年来的发展，三层塑料袋新鲜，分层紧包，从空气隔绝，在10℃冰箱或冰箱放置在以下存储，长期保存了一年多，其色，香，味如新(Nu-Skin)茶，春令人耳目一新。
如今，碧螺春畅销国内各大城市(Towncar)，香港(Hong Kong China)，澳洲(EMU)地区，远销美国，德国，比利时，新加坡等国家。碧螺春茶区每采茶季节，春天，满山翠绿，茶巴里。真正“飞入山无处不在翠，碧螺春张震，有了这个茶行进贤，甚至得到了承认，但陛下的名字的不雅，随展由于”碧螺春的名称“。因此，今天将有所有的碧螺春嘴唇好名字。
碧螺春属于绿茶。
应该是绿色
绿色茶
绿茶
绿茶，不要问这样一个问题
碧螺春“是绿茶。
是的，这是绿茶！
是绿茶
碧螺春“是八茶之一，它是绿茶。
绿色
碧螺春是绿茶。
我的宝宝们都知道是绿茶！ ！
Biluochun is a black tea or green tea?
Biluochun began when, name of the origin of saying a lot. According to the Qing Dynasty unofficial Grand View (Volume I) contains: Dongting Dongshan BI Luo Feng Shek Pik, produced a few wild tea trees, earth person, saying: scare Sharen incense . Kangxi JiMao , indecent tame, title, called Biluochun. Since the local Yousi, Bong-year-old will carry on into the acquisition. Also, according to legend, during the Ming Dynasty, the prime minister Wang Ao, the mountain land in the East Lane, people, Biluochun name the Department of his title. Also, according to With the see the record contains Dongting mountain tea, micro-like Jie, thin, sweet and Gan Xiang, commonly known as scare Sharen , produced by BI Luo Feng Jia, the name Biluochun . If this is real, then the Biluochun tea should be started in the Ming Dynasty, in the south, under the Qianlong distinguished reputation prior to the. There are also people think: Biluochun curling due to the shape, such as snails, color green, picking in the early spring is named. Biluochun regardless of how the name of the origin of the tea has a long history, as early as a tribute tea is no doubt of.
Biluochun produced in Jiangsu Wuxian Taihu Lake Dongting Hill, Dongting Lake sub-East and West Hill, Dongshan Lake Dongting lake is like a Juzhou inserted into the peninsula, is a stand in the Xishan Dongting lake island. two mountains mild climate, annual average temperature of 15.5 ~ 16.5 ° C, 1200 ~ 1500 mm annual rainfall, lake water, water vapor vapor, mist has passed, the air humid, the soil was slightly acidic or acid. coupled with loose texture, very appropriate for tea growing.
Biluochun Dongting Lake is a famous tea-producing areas, intercropping fruit area. tea and peach, plum, apricot, plum, persimmon, orange, ginkgo, pomegranate and other fruit staggered planting, rows of green tea dripping Peng, such as a Road, the green screen, a piece of fruit trees, shade, such as umbrella , passivation frost, set off autumn sun. tea, fruit tree branches are connected to the root clock interlinked, tea and smoke fruit, flowers scenting tea flavor, mold the natural quality of Biluochun fruity floral. As the Ming Dynasty tea solution and said: Tea should not be mixed with bad wood, only Guangxi, plum, magnolia, Magnolia, rose, pine, bamboo and the like and between the plant, sufficient to shield cover frost, set off autumn sun.
Biluochun collect and process skills superb, picking three major characteristics: First, won as early as the second is to adopt very tender, 3 is to select the net. Every year around the vernal equinox mining, Guyu front end, in order to collect and process the pre-Qing Ming Tomb Sweeping vernal equinox to the quality of tea is most valuable. usually taking a leaf bud in early exhibitions, Ya Zhang 1.6 to 2.0 centimeters of raw materials, leaf roll, such as Buxus, termed Buxus , dry 500 grams of high-level mining Biluochun about 6.8 ~ 74000 Ya Tou In history, there have been 500 grams of dry tea to reach about 90000 Ya Tou, we can see these young tea, pick an unusual depth of kung fu. delicate shoots, rich in amino acids and tea polyphenols. favorable environmental conditions, combined with high-quality leaf material for the formation of the quality of Biluochun providing a material basis.
shoots must be promptly taken back to carefully pick tick, Tiqu fish, leaves and shoots of sub-standard and maintain the same shoots even and orderly. usually pick tick one kilogram of shoots will take a lot of work 2 ~ 4 hours. In fact, the process is also a leaf shoots tick Tan Fang sorting process, can contribute to mild oxidation of inclusions are conducive to the formation of quality. usually 5 ~ 9 adopted, 9 ~ 15:00 pick tick, 15:00 ~ night frying, so that the day of picking, the same day frying, not fried Geye Cha.
Biluochun frying is characterized by: Hand not leave tea, tea pots not bad, and rubbed in with a fried, fried in There knead, rub fried combination of continuous operation, clean wok Serve. the main processes are: crank up, rolled, and cooking groups significantly cents, drying.
rolled: pot temperature 70 ~ 75 ° C, with shaking, frying, kneading three kinds of methods alternating, while shaking, while frying, while kneading, with the tea, water reduction in cord shape. fried tea leaves when the hand Elastic should be moderate. too loose tight negative article too tight tea spill, easy to knot the surface in the pot rice crust, to produce smoke burnt smell, so that color of black tea, tea break of broken, brittle hair down. When the tea reached Dryness 6, Qi Cheng dry for about 10 minutes or so, continue to reduce the boiler temperature and transferred to the process of rubbing group significantly cents. lasted 12 to 15 minutes.
remarkable coin rubbing Mission: It is the formation of the shape curled like snail, Velvet cents over the key to Phi process. pot temperature 50 ~ 60 ° C, while fried edge with both hands will be forced to rub all the tea into several small groups from time to time shaking loose, and often repeatedly, rubbing to the bar curl, Velvet cents revealed, about Eighty when dry into the drying process. took 13 ~ 15 minutes.
drying: Using Qingrou, light fried way to achieve a fixed shape, continue to show cents, evaporating water purposes. Jiucheng do so when, the clean wok will be tea Tan Fang In Sangpi Zhi, even the paper on the baking pan on a slow fire to the feet dry. pot temperature of about 30 ~ 40 ° C, sufficient water content of dry leaves around 7%, which lasted 6 to 8 minutes. full of about 40 minutes or so.
Biluochun sub-7, shoots with a ~ 7 gradually increases, hairs gradually reduced. frying pan temperature, cast leaf volume, force levels, with the level decreases. that the level of low-temperature and high pot, cast leaf volume, so shape when the force heavier.
Biluochun excellent quality, it is not clear Zhen-Jun (1857 ~ 1918) book, Tea said, the golden mean: Tea with Bilodeau (Lo) for the spring, not easy, then the Soviet Union of the Tien Chi, occasion, Longjing; Jie Luan Tea thicker times those of the green (now Liuan Guapian). visible, Biluochun in history that the crown on the wing. its quality features are: cord-thin, curling Cheng Lo, Man wearing cents, silver hidden Tsui, aroma, taste Xian Chun Gan thick, green liquor color clear, bright light green bottom of leaves. there is a tender (shoots) Sam Sun (color, smell and taste) of the said. Biluochun description of the local tea farmers as follows: Article copper wire, spiral-shaped, whole body hair, floral fruity, Xian Shuang Sheng Jin.
High Biluochun taste quite fun. Drink products, the introduction of clean and transparent glass, first released after boiling water, tea, red. Or 70 ~ 80 ° C the water brewing. When Biluochun into the cup of tea or sink to the bottom, instantaneous time rolling white clouds, snow flying, fragrance Xiren. tea in the cup, and watch his shape, can enjoy as if Xuelang spray beads, dyed bottom of the cup spring, the Green Man Crystal Palace three kinds of wonders. drink its flavor, Head discretion pale, delicate fragrance, fresh elegant; 2 discretion green, fragrant, pure taste; three discretionary Bi-ching, sweet-scented, Hui Gan, really expensive, such as its Zhen, like a high-level arts and crafts, rare.
Biluochun storage methods are very particular about . the traditional storage method is wrap tea bags bulk lime, tea, place the jar in the gray interval, stamped seal moisture storage. With the development of science in recent years, the three-tier plastic bag fresh, layered tight bundle, isolated from the air, placed in 10 ° C freezer or refrigerator in the following storage, long-stored more than a year, its color, smell and taste like a new tea, Xianchun refreshing.
Today, Biluochun best-selling domestic cities, Hong Kong, Australia region, exported to the United States, Germany, Belgium, Singapore and other countries. Biluochun tea-growing areas every tea-picking season, spring, mountain green, tea Barry. really fly up into the mountains everywhere Tsui, Biluochun Barry Cheung, Hong With this tea Jin-xian, and even gained recognition, but the name of His Majesty that is indecent, Sui Chin thanks to Biluochun in name. As a result, today there will be a good name for all lips of Biluochun.
Biluochun belongs to green tea.
Reference: http://
should be green
green tea
green tea
green tea, do not ask such a question
Biluochun is green tea.
Yes, it is green tea!
is green tea
Biluochun is one of the eight tea, it is green tea.
green
Biluochun is green tea.
my kids all know it is green tea! !04-12-26