product quality
In the high-grade fog, we choose fresh shoots with one leaf and one leaf before the Ching Ming Festival, and then put them in a fresh shoot. After moderately expending, we will “high-temperature killâ€, “compacting Yunhuaâ€, and "Definite type", "detailed refinement", "re-fire roasting incense" and other process fine
Qin Ba Wu Hao
Made of. Its quality characteristics are: sturdy and flat, green and lustrous, velvety, still mellow, mellow taste and mellow, rich and long-lasting chestnut, clear and bright soup, green bottom of leaves, complete into a flower. Flat and smooth, color green.
Qinba halves of the production technology is superb. The bar is sturdy and flat, with no oiliness. The inner scent has a mature chestnut-like scent. The scent is long-lasting, the soup is clear and bright, the taste is mellow, and the leaves are bright and fresh. Qin Bawu picked up the time in sub-grades. The earlier the picking time, the more expensive the tea was. There were four grades of Ming Qian Tea, Ming Tea, Pre-Yu Tea, and Rain Tea.
This kind of tea is really surprising when it comes to brewing. The hot pot of boiling water rises up against the water and rushes into the glass. Tea tumbling up and down through the water potential. Three or three times, the leaves are stretched, and the pieces are sunk by. The maidens scattered flowers, after the tea is set, the tea spikes are all up, slim in the mung bean-colored water, just like the blue sea in the sails, is very pleasing to the eye, take a drink a few mouthfuls, feel Dunqingshuang, great "wash out the ages The feeling of humanity." This tea has a delicious color and aroma and is well known both inside and outside Shaanxi Province. After brewing, the white is still present and the aroma is rising. The soup is clear and bright.