普洱茶 紫鹃普洱茶 紫芽普洱茶

紫鹃和紫芽普洱，很早就有茶友问过他们之间的区别，说实话我开始也不太懂，后来特地请教了茶学院的教授授业解惑，慢慢的才区分清楚。今天我们来详细了解下紫芽和紫鹃的区别。

紫芽普洱茶和紫娟茶简单说来最大的区别在于：紫芽是因气候和季节变化引发的基因突变，天然变异而成。紫娟则是由人工培育驯化而成。

传统紫芽是指大叶种古乔木因季节和产地而出现的变异芽体，一片茶林中出现紫芽的树很少，一株古树上紫芽者也不多。在思茅的大叶种茶中由于有部分少数民族是用茶籽来育苗，所以就有了茶树的变异，产生了普洱紫芽茶。

此茶以前都被茶农砍死，因为此茶的颜色与众不同。紫芽，紫叶，紫茎，会影响绿茶的制作和观感，所以，紫芽茶发展受到制约。

正由于紫芽茶属古乔木，也就是老树茶，采摘成本比较高，且产量非常稀少，物以稀为贵，因此，它在很多茶的业内人士眼中，是首选的收藏品。

紫色芽叶的形成和积累，与茶树生长发育状态和环境条件密切相关，较强的光照等自然条件能增加花青素含量，使茶树芽叶呈紫红色。在原生变异种中，有一类芽头为紫色，通常是三级叶以内都是紫色，其后成叶恢复为深绿色。

紫鹃来源于云南大叶群体种，1985年在云南省农业科学院茶业研究所60万株云南大叶群体种茶园中发现一个茶树变异单株，该茶树芽、叶、茎均为紫色，由其鲜叶加工而成的烘青绿茶，干茶色泽为紫色，汤色亦为紫色，香气纯正，滋味浓强。专家从1986年开始利用其作为基础材料采用单株选种法经多代培育，形成了一个茶树新品种。由于该茶树嫩稍具有紫芽、紫叶、紫茎，并且所制烘青绿茶干茶和茶汤皆为紫色，特取名为“紫鹃”。

紫鹃品种的主要特征特性为：苦涩度较高。其嫩稍的芽、叶、茎均为紫色，绿茶干茶色泽紫黑色、汤色紫色。“紫鹃”植株较高大，小乔木型，大叶类，中芽种。树姿半开展，分枝部位较高，分枝密度中等，叶色绿，叶形柳叶形，嫩稍的芽、叶、茎都为紫色，芽叶较肥壮，茸毛多，育芽力强，发芽密度中等。“紫鹃”适宜海拔 1000---2000米，年平均温度15摄氏度，绝对最低温度在零下5摄氏度以上的适种云南大叶茶的地区种植。喜欢温度、湿润的气候和肥沃的土壤，适宜生长的土壤PH值在4.5----5.5之间。

紫鹃茶树春芽萌发期在2月下旬，3月下旬——4月上旬为一芽三叶盛期。育芽能力强，发芽密度中等，芽叶紫色，较肥壮，茸毛多，持嫩性强。一芽三叶百芽重为115克。用紫鹃茶树鲜叶加工的烘青绿茶，茶条紧细颖长，色泽紫黑色，具有特殊的中药味香气，汤色紫色。1991年经云南省药物研究所用体重 2.5----3.5kg的家猫进行多次降压试验，结果表明，紫鹃烘青绿茶降压幅度为35.53%，优于云南大叶种烘青绿茶(29.04%)。目前，云南省茶叶研究所在开发出紫鹃降压保健茶的基础上，正加大紫鹃茶树品种的繁殖，并期望在减肥降血糖等方面加以开发和利用。

在群体原始变异种之中，有一类芽头为紫色，通常是三级叶以内都是紫色，其后成叶恢复为深绿色，勐海地区当地农民称之为紫芽。紫芽茶是按茶青原料幼嫩芽叶的颜色特点命名的茶。它是从幼嫩芽叶呈紫色的茶树上采取茶青进行加工以后形成的成品或半成品。

紫芽普洱茶古为贡品，茶树的变异品种，本品采用茶树树龄在500----1400年之间。茶树品种与众不同，数量较少。每年只采一季，按传统工艺精制而成。通过现代研究证明，紫芽茶含有稀有的净血因子，不仅具有传统普洱茶的保健功效，还更加突出了软化血管、净化血液的功效。紫芽茶还有着非常好的降压效果，降压幅度为35.53%，喝此茶后血压可以在20个小时以内保持稳定。紫芽茶所含的花青素，具有减肥、抗衰老、防辐射的良好功效。其汤色透亮、蜜香沁人。紫芽茶中花青素含量较正常芽叶高很多，花青素是茶多酚的组成成分。其形成和积累与茶树生长发育状态和环境条件密切相关，较强的光照等自然条件能增加其含量，使茶树芽叶呈紫红色。紫色茶所含的脂型儿茶素较一般茶树高，所以制成的晒青毛茶，苦涩味较重，汤色褐绿，叶底靛蓝色，虽然味较苦涩，但科学研究显示，紫芽茶所含有的花青素，对人体生理健康很有好处。花青素是一种水溶性的植物色素，属于黄酮类的化合物。在美国，花青素还用于保健品中，有减肥、抗衰老、抗辐射的保健功能，所以对长期在电脑前工作的人来说是很好的保健饮料。

紫鹃，是改良品种，其香气扬，而口感稍淡而苦味明显。与原始种紫芽有一段差距，但有许多人误认为是紫芽。茶科是容易基因变异的植物，只要授粉种生幼苗，通常容易变异。在群体原始变异种之中，有一类芽头为紫色，通常是三级叶以内都是紫色，其后成叶恢复为深绿色，勐海地区的农民称为紫芽。

紫鹃与紫芽最大的差别为叶型叶脉，紫鹃为中小叶种，叶身墨绿深厚，叶脉突显与栽培野生茶类似。另外，紫鹃毛茶汤色为紫色，汤质薄带明显苦味;紫芽毛茶汤色金黄，汤质厚重、口感饱满、回韵足，茶质介于栽培野生茶与野放茶之间

英语翻译

Zijuan and Ziya Pu'er were asked by tea friends a long time ago about the difference between them. To be honest, I didn't quite understand it at first. Later, I asked the professors of the tea college to help me understand the difference, and I slowly distinguished them. Today we will learn more about the difference between Xia Zi Bu and Zijuan.

Simply put, the biggest difference between purple bud Pu'er tea and Zijuan tea is that purple buds are naturally mutated due to genetic mutations caused by climate and seasonal changes. Zijuan was cultivated and domesticated artificially.

The traditional purple bud refers to the variant buds of large-leaf ancient trees due to the season and place of production. There are few trees with purple buds in a tea forest, and there are not many purple buds on an ancient tree. In Simao's large-leaf tea, because some ethnic minorities use tea seeds to raise their seedlings, there is a variation of tea trees and Pu'er purple bud tea is produced.

This tea has been hacked to death by tea farmers before, because the color of this tea is unique. Purple buds, purple leaves and purple stems will affect the production and look and feel of green tea, so the development of purple bud tea is restricted.

Because purple bud tea belongs to ancient trees, that is, old tree tea, the cost of picking is relatively high, and the output is very scarce, and the material is rare. Therefore, it is the first choice for many tea professionals.

The formation and accumulation of purple buds and leaves are closely related to the growth and development status of tea trees and environmental conditions. Natural conditions such as strong light can increase the content of anthocyanins and make tea buds and leaves appear purplish red. Among the native variants, there is a type of bud head that is purple, usually purple within the tertiary leaves, and then the adult leaves return to dark green.

The purple cuckoo comes from Yunnan large-leaf group species. In 1985, a tea plant variant was found in 600,000 Yunnan large-leaf group tea gardens at the Tea Research Institute of Yunnan Academy of Agricultural Sciences. The buds, leaves and stems of the tea tree were all purple. The roasted green tea made from the fresh leaves has a purple color and a purple soup color. It has a pure aroma and a strong taste. Experts began to use it as a basic material in 1986 and adopted a single plant selection method through multiple generations of cultivation, forming a new tea variety. Because the tea tree is tender with purple buds, purple leaves, purple stems, and the dried green tea and tea soup made are all purple, it is specially named "Purple Cuckoo".

The main characteristics of purple cuckoo varieties are: higher bitterness. Its tender buds, leaves and stems are all purple, and the color of dry green tea is purple and black, and the soup color is purple. The "purple cuckoo" plant is taller, small tree type, large leaf type, medium bud species. The tree posture is half-developed, the branch position is high, the branch density is medium, the leaf color is green, the leaf shape willow leaf shape, the tender buds, leaves and stems are all purple, the buds and leaves are fatter, the hairy is more, and the budding ability is strong , The germination density is medium. "Purple Juan" is suitable for planting in areas suitable for growing Yunnan Daye Tea where the altitude is 1000---2000 meters, the annual average temperature is 15 degrees Celsius, and the absolute minimum temperature is above minus 5 degrees Celsius. Like temperature, humid climate and fertile soil, the pH value of the soil suitable for growth is between 4.5 and 5.5.

The spring buds of purple cuckoo tea trees germinate in late February, and the peak period of one bud and three leaves is from late March to early April. The budding ability is strong, the germination density is medium, the buds and leaves are purple, fatter, more hairy, and strong in holding tenderness. One bud, three leaves and one hundred buds weigh 115 grams. Roasted green tea made from the fresh leaves of the purple cuckoo tea tree, the tea sticks are tight and slender, the color is purple and black, it has a special Chinese medicine aroma, and the soup color is purple. In 1991, the Yunnan Provincial Institute of Materia Medica used domestic cats weighing 2.5 to 3.5 kg to perform several blood pressure reduction tests. The results showed that the blood pressure reduction rate of purple cuckoo roasted green tea was 35.53%, which was better than Yunnan big leaf species roasted green tea (29.04%). At present, Yunnan Tea Research Institute is increasing the breeding of purple cuckoo tea tree varieties based on the development of purple cuckoo blood pressure-reducing health tea, and hopes to develop and use it in the aspects of weight loss and blood sugar reduction.

Among the group's primitive variants, there is a type of bud head that is purple, usually purple within the third-level leaves, and then the mature leaves return to dark green. Local farmers in Menghai area call it purple buds. Purple bud tea is a tea named after the color characteristics of the young buds and leaves of the tea green raw materials. It is a finished product or a semi-finished product formed after processing the tea green from the young buds and leaves of the tea tree with purple color.

Purple bud Pu'er tea was a tribute in ancient times. It is a variant of tea tree. This product uses tea trees that are between 500 and 1400 years old. The varieties of tea trees are unique and the number is small. Only one season a year is harvested and refined according to traditional techniques. Modern research proves that purple bud tea contains rare blood purification factors, which not only has the health benefits of traditional Pu'er tea, but also highlights the effects of softening blood vessels and purifying blood. Purple bud tea also has a very good blood pressure lowering effect, with a blood pressure drop of 35.53%. After drinking this tea, blood pressure can remain stable within 20 hours. The anthocyanins contained in purple bud tea have good effects on weight loss, anti-aging, and radiation protection. The color of the soup is translucent and sweet and refreshing. The content of anthocyanin in purple bud tea is much higher than that in normal bud leaves, and anthocyanin is a component of tea polyphenols. Its formation and accumulation are closely related to the growth and development status of tea plants and environmental conditions. Natural conditions such as strong light can increase its content and make tea plant buds and leaves appear purple-red. Purple tea contains higher lipid catechins than ordinary tea plants, so the sun-dried green hairy tea made is more bitter and astringent, the soup is brown-green, and the bottom of the leaf is indigo blue. Although the taste is more bitter, scientific research shows that the purple bud tea institute The anthocyanins contained are very good for the physical health of the human body. Anthocyanins are water-soluble plant pigments and belong to flavonoids. In the United States, anthocyanins are also used in health products, which have the health functions of weight loss, anti-aging, and anti-radiation, so it is a good health drink for people who work in front of the computer for a long time.

The purple cuckoo is an improved variety, its aroma is strong, but the taste is slightly lighter and the bitter taste is obvious. There is a gap between the original species of purple bud, but many people mistake it for purple bud. The tea family is a plant that is prone to genetic mutation. As long as it is pollinated to grow seedlings, it is usually easy to mutate. Among the group's primitive variants, there is a type of bud head that is purple, usually purple within the third-level leaves, and then the mature leaves return to dark green. Farmers in Menghai area call it purple buds.

The biggest difference between purple cuckoo and purple buds is the leaf veins. The purple cuckoo is a small-to-medium leaf species with a dark green body and a prominent leaf vein similar to cultivated wild tea. In addition, the color of purple cuckoo hair tea soup is purple, and the quality of the soup is thin with obvious bitter taste; the purple bud hair tea soup is golden in color, thick, full taste, and full of charm. The tea quality is between cultivated wild tea and wild tea.