The tree is short, the tree is flat, the branches are soft, oblique, multi-curved, the pitch is short, the average spacing is 2.4 cm, and the branches are thick. The tree is 79 ~ 1 19cm high and 20 cm wide. The trunk is only 2.5 cm in diameter, and the epidermis is grayish white, and the branches are planted at an angle of 60-70 degrees. The branches are flat and the planting angle is 60-75 degrees. Their meat is tender, slightly yellowish brown, and their mesophyll is thin and crisp, similar to peach kernel, with a length of 5. 1 cm and a width of 2.3 cm. The leaves are dark green, smooth and dull, and the shape of the leaves is curved downward, slightly arched, with the inner edge of the leaves. The main vein is prominent, the lateral vein is thin but not obvious, the number of veins is 5-7 pairs, the serrations are shallow and dull, but sparse and not obvious, 23-26 pairs, the blade tip is round and dull, the petiole is short, about 4 mm, and it tastes like flowers and fruits. One to three seeds are full of stamens, and the flowering period is irregular. 1late October to1late February, the flowers continue to bloom, and the flowers are very small, with a width of three to three. Stigma is higher than drug, and its length is 1 cm, which is divided into two fifths. Ovary surface is short and hairy, calyx is green, with five pieces, 0.3 cm long and 0.35 cm wide.
Pedicel is very short, only 0.6-0.8 cm, with brownish green skin, many single fruits, small fruits and many stunted ones. It is oblate and dark gray, with a length of14.3mm and a width of15.6mm. ..
Niuzhu
Short-footed oolong/tall-footed oolong
As the name implies, they are all oolong species. One is a short variety, and the other is a tall variety. In addition to the daffodils mentioned above, northern Fujian oolong also includes northern Fujian oolong. These are two kinds of oolong tea in northern Fujian. Both are variety names, which do not represent oolong tea technology.
When oolong tea came into being? According to the Records of Jianning County, in the early Qing Dynasty, Chongan County ordered Huangshan monks to come to Wuyishan to teach the method of making pineapple, which was originally a method of frying green tea. This method began in Qin Long period of Ming Dynasty. "Tea Records" records: "When tea is first harvested, the old leaves on the branches should be removed, but only the young leaves should be taken. There is also the need to remove the tip and handle, for fear of easy burns. This pine nut method is also necessary. When frying, you need a person to fan the wind from the side to drive away the hot air ... when frying, put it on a big plate, and you need an emergency fan to let the hot air go back a little. Knead it by hand, then put it in a pot, fry it with slow fire and bake it. " This record is basically consistent with the treatment of Wuyi rock tea in the early stage. However, due to excellent quality and increased output, mass production can't keep up with crude production. Zhou Lianggong's "Xiao Min Jimin Tea" records: "Chong 'an ordered Huangshan monks to make pine nut tea ... Recently, some people regard pine nuts as a legal system, just try it, and it will turn purple in ten days. "There are many reasons why green tea turns purple. For example, there is no heat dissipation after frying, and the fermentation caused by accumulation is easy to form late black tea, but there is also a process of frying, so it is. In Mu Tong, there is a "red pot" in the process of making black tea, which is actually the evolution of a frying process. So I personally think that the method of making usnea at that time was the embryonic form of the evolutionary process of making black tea or oolong tea. Zhou Lianggong was in Shunzhi for five years, indicating that there was no method of making oolong tea in the Ming Dynasty, and the appearance of oolong tea completely began in the Qing Dynasty. In the late Kangxi period of Qing Dynasty, Wuyi tea gradually formed the present oolong tea making method. This can be seen in the 30 years of Kangxi. At that time, the Minnan people who had become monks in Wuyishan released the Wuyi Tea Song, but the craft was not perfect at that time. " "Tea Classic" records: "After Wuyi tea is picked, it is evenly spread in bamboo baskets and placed on windy days, which is called sun-drying. Once its cyan is gradually collected, it is fried and baked.
Mutton slices, steamed only, not fried, roasted over fire. Luo Song and Longjing are fried and not baked, so their colors are pure. Only Wuyi frying and baking are carried out at the same time. The green one is fried and the red one is baked. Tea picking, spreading, spreading (meaning shaking). The more fragrant, the more fried it will be, and it will not be out of date. "
When guests lived in Wuyishan, they also visited Jian 'ou many times. Short-legged oolong is still the main variety in Jian 'ou, and it is also the source of Japanese and even Taiwan Province tea-growing areas. Every year, Japanese and Taiwan Province tea people return to Jian 'ou to worship oolong tea ancestral hall. Wu Zhenduo, the father of Taiwan tea, also recorded that Jian 'ou was the hometown of Taiwan tea varieties. Short-legged oolong, Chen Fang tastes particularly mellow after a period of time. Many oolong teas exported to Southeast Asia and Japan originated from short-legged oolong teas in Jian 'ou. So I drank a lot of tea from Taiwan Province Province, such as Frozen Top, Green Heart and Big Boy, and the core taste was similar to short-legged Oolong. People will look for a taste that tends to their liking and think it is "good". They once experimented with short feet and gave them to people in Taiwan Province Province and Japan. Eight out of ten people will like its rock tea, which tastes better than Wuyishan. This is probably the most natural cognition. They can all find the taste close to their own soil and water from the taste and feel "good". Visible in terms of taste. "Good" and "bad" have no reference meaning. This is the answer to radish and cabbage.
Compared with vegetable tea and all kinds of magical exotic species. I prefer these trees with clear history. Being able to survive also shows their excellent and stable quality.
(Lin Fuquan, Hu Niu, this article is transferred from Sweeping Wild Mountain House)