大红袍属于什么茶？红茶还是绿茶呢？

大红袍属于什么茶？红茶还是绿茶呢？大红袍系武夷岩茶之王，是乌龙茶中的极品，堪称国宝。1998年以来的历次拍卖会上，20克大红袍拍出15.68万元至20.8万元人民币不等的天价，人民保险公司以一亿元承保6株母树大红袍。上世纪80年代初，大红袍品种无性繁殖成功。

大红袍的制作工艺介于红茶和绿茶之间

大红袍的制作工艺结合了绿茶和红茶的工艺，是工序最多、技术要求最高、最复杂的茶类。其制法极为精细，基本制作工艺包括：萎凋→摊晾→摇青→做青→杀青→揉捻→烘干→毛茶等工序。

大红袍的精制主要流程包括：毛茶→初拣→分筛→复拣→风选→初焙→匀堆→拣杂装箱。

毛茶拼配和付制：拼配应根据拟生产的成品茶的要求，制订不同产地、不同季别、不同等级的毛茶配料比例的正常方案。拼配应遵循执行标准、稳定质量、兼顾全局、统筹安排、充分利用、提高效率的原则。

武夷岩茶工艺独到，特别是大红袍制作工艺复杂，时间冗长。传统的工艺有倒（也叫晒）、晾、摇、抖、撞、炒、揉、初焙、簸、捡、复火、分筛、归堆、拼配等十多道工序。关键的制茶师傅要会“看青做青”、“看天做青”，这是电脑也难以为之的。所以，其工艺被列为首批《国家非物质文化遗产名录》，并正在申报世界非物质文化遗产。

制作而成的大红袍的品质特点

其外形条索紧结，色泽绿褐鲜润，冲泡后汤色橙黄明亮，叶片红绿相间。品质最突出之处是香气馥郁有兰花香，香高而持久，“岩韵”明显。大红袍很耐冲泡，冲泡七、八次仍有香味。品饮“大红袍”茶，必须按“工夫茶”小壶小杯细品慢饮的程式，才能真正品尝到岩茶之颠的禅茶韵味。注重活、甘、清、香。

特级大红袍外形：紧结、壮实、稍扭曲；色泽：带宝色或油润；整碎：匀整；香气：锐、浓长或幽、清远；滋味：岩韵明显、醇厚、固味甘爽、杯底有香气；汤色：清澈、艳丽、呈深橙黄色；叶底：软亮匀齐、红边或带朱砂色。

一级大红袍外形：紧结、壮实；色泽：稍带宝色或油润；整碎：较匀整；香气：浓长或幽、清远；滋味：岩韵显、醇厚、回甘快、杯底有余香；汤色：较清澈、艳丽、呈深橙黄色；叶底：较软亮匀齐、红边或带朱砂色。

二级大红袍外形：紧结、较壮实；色泽：油润、红点明显；整碎：较匀整；香气：幽长；滋味：岩韵显、醇厚、回甘快、杯底有余香；汤色：金黄清澈、明亮；叶底：较软亮、较匀齐、红边较显。

总之，大红袍不属于红茶也不属于绿茶，而是介于红茶和绿茶之间的乌龙茶。除与一般茶叶具有提神益思，消除疲劳、生津利尿、解热防暑、杀菌消炎、解毒防病、消食去腻、减肥健美等保健功能外，还具有防癌症、降血脂、抗衰老、等特殊功效。

英语翻译

What kind of tea does Dahongpao belong to? Is black tea or green tea? Dahongpao is the king of Wuyi rock tea. It is the best oolong tea and can be called a national treasure. In previous auctions since 1998, 20 grams of Dahongpao was sold at sky-high prices ranging from 156,800 to 208,000 yuan, and the People's Insurance Company underwritten six parent trees, Dahongpao, for 100 million yuan. In the early 1980s, the Dahongpao breed successfully reproduced asexually.

The craftsmanship of Dahongpao is between black tea and green tea

The production process of Dahongpao combines the processes of green tea and black tea, which is the most complicated tea with the most processes, the highest technical requirements, and the most complex. The production method is extremely delicate, and the basic production process includes: withering → spreading → shaking green → making green → finishing → rolling → drying → hair tea and other processes.

The main process of Dahongpao's refining includes: Maocha→primary sorting→sieving→re-sorting→wind sorting→primary roasting→sizing pile→sorting and packing.

Blending and production of Maocha: The blending should be based on the requirements of the finished tea to be produced, and formulate a normal plan for the proportion of Maocha ingredients of different origins, seasons, and grades. Blending should follow the principles of implementing standards, stabilizing quality, taking into account the overall situation, making overall arrangements, making full use, and improving efficiency.

Wuyi Rock Tea has unique craftsmanship, especially Dahongpao's complicated craftsmanship and long time. The traditional process includes more than ten processes such as pouring (also called drying), drying, shaking, shaking, bumping, frying, kneading, initial baking, tossing, picking, reheating, sieving, stacking, and mixing. The key tea maker must be able to "see the blue to make the green" and "see the sky to make the green", which is difficult for computers to do. Therefore, its craftsmanship is listed in the first batch of "National Intangible Cultural Heritage List" and is applying for the World Intangible Cultural Heritage.

Quality characteristics of Dahongpao made

The shape is tightly knotted, the color is green and brown, and the soup is bright orange and yellow after brewing, and the leaves are red and green. The most outstanding feature of the quality is the rich fragrance with orchid fragrance, high and long-lasting fragrance, and obvious "rock rhyme". Da Hong Pao is very resistant to brewing, and still has a fragrance after seven or eight times of brewing. To drink "Dahongpao" tea, you must follow the "Gongfu Tea" small pot and small cup to taste and drink slowly, in order to truly taste the Zen tea flavor of the top of rock tea. Pay attention to life, sweetness, freshness and fragrance.

Super red robe shape: tight, strong, slightly distorted; color: with precious color or oily; whole and broken: even; aroma: sharp, thick or secluded, clear and distant; taste: obvious rock rhyme, mellow, solid and sweet , There is aroma at the bottom of the cup; the color of the soup: clear, gorgeous, and deep orange-yellow; the bottom of the leaf: soft and bright and even, with red edges or cinnabar color.

The appearance of the first-class Dahongpao: tight knot, strong; color: slightly precious or oily; whole and broken: more even; aroma: thick or secluded, clear and distant; taste: rocky charm, full-bodied, quick-returning, and cup bottom There is a lingering fragrance; the color of the soup: clearer, brighter, and dark orange-yellow; the bottom of the leaf: soft, bright and even, with red edges or cinnabar color.

The appearance of the second-class Dahongpao: tight knot, strong; color: oily, with obvious red spots; whole pieces: relatively even; aroma: long and long; taste: rocky rhyme, mellow, quick return to sweetness, and a lingering fragrance at the bottom of the cup; soup color : The golden color is clear and bright; the bottom of the leaf: softer and brighter, more even, with more obvious red edges.

In short, Dahongpao is neither black tea nor green tea, but oolong tea, which is between black tea and green tea. In addition to the health care functions of general tea such as refreshing, eliminating fatigue, promoting body fluid and diuresis, anti-heat and heat prevention, sterilization and anti-inflammatory, detoxification and disease prevention, digestion and greasiness, weight loss and bodybuilding, it also has anti-cancer, lowering blood fat, anti-aging, and other special functions. effect.

What tea brand is good? A good cup of tea comes from the standard: Nuan Xin tea.

Sending off to the elders, sending relatives and friends, entertaining VIPs, having a face, and having a higher sex for yourself, is it better? There is no shortage of good tea in China. There are many well-known brands of origin, such as Oolong tea, black tea, green tea, Tieguanyin, West Lake Longjing, jasmine tea, Dianhong, Qimenhong, Dahongpao, Pu'er tea, etc., but which tea brand is the tea? good?

Many people don’t know very well. Drinking good tea is based on the standard. Different brands of tea have different positioning and different standards, and the requirements for quality are also different. There are many good teas, but it depends on the standard. Brand tea recommends Nuan Xin Tea, drink good tea, choose Nuan Xin, good tea warms your heart.

Brand Introduction: About Nuan Xin Tea

Beginning with interest and ending with mission, Nuan Xin Tea was started in 2011 by a group of tea lovers, starting from the original intention: tasting Chinese tea, exploring Chinese tea culture for thousands of miles, and making friends all over the world. After ten years of uninterrupted search for thousands of miles, countless tea tastings, and then registered in 2021 to create a Chinese tea brand: Nuan Xincha.

The brand of Nuan Xincha is that this group of Chinese tea lovers is influenced by the Chinese tea culture. It is born from the re-establishment of values and mission, and the re-start of the vision.

Nuan Xin Tea has reached over 10 million strategic cooperation with a number of high-quality suppliers at the beginning of its establishment; after ten years of supply chain research and investigation, it adheres to the concept of "One leaf of Chinese tea warms the world, to provide the public with one leaf of Chinese tea "For the purpose", it integrates and links over 10,000 acres of ecological tea gardens across the country, and holds more than 300 high-quality suppliers; adopts traditional classic craftsmanship standards and two selections of key processes as quality control; establishes an international advanced automated production line Refined production operation system is the direction of industry improvement; with the concept of openness, sharing, win-win, and cooperation, we will build a world-class Chinese tea brand.

Nuan Xin Tea: One leaf of good tea is hard to come by. From planting tea, managing tea, picking tea, picking tea, frying tea, and making tea, we are constantly looking for the place of origin, choosing standards, and looking for good tea. The hard work and sweat includes the hard work and dedication of several generations and generations of tea people. We do not produce tea. We only design tea. We look for a good Chinese tea. Standardize, scale, and replicate to reduce the cost of good tea. Consumers provide a good leaf.