Longxu tea, the only special-shaped tea in Wuyi tea, is bundled with multicolored threads, so it is also known as "shucha", which is named after the shape of "dragon's whisker". According to this record, the name of Longxu Tea was already in the early Qing Dynasty, and the method of extraction was mature. It can be inferred that Longxu Tea was produced in the late Ming and early Qing Dynasty at the latest. It has a history of about 300 years. In the beginning, Longxu Tea Tea appeared as a temple tea in the Xianshan Temple of the Octagonal Pavilion in Wuyi Mountain. It was often used in temple fairs and rituals. In the late Qing Dynasty, due to the exquisite craftsmanship, Longxu tea was no longer just a temple tea, and became a craft tea comparable to Wuyi Rock Tea. Tea merchants from Shantou, Chaozhou, Fuzhou and other places came to Wuyishan to purchase, and they used tea as dowry and dowry, which avoided the secularity and added the culture. In ancient times, when the big families liked to add wealth, they would buy Longxu tea. Some, to accompany the dowry when the daughter gets married. At that time, the amount of Dragon Beard Tea was a rigid criterion for judging the richness of the dowry and gift. Not only that, but it is a must-have gift to worship the ancestors and to visit the dragon's beard tea. Historically, the dragon's beard tea has been exported to the United States, Singapore and other Southeast Asian countries. It is a great gift for local overseas Chinese to give to overseas relatives and friends, and it is also "homesick". A kind of sustenance.
Longxu tea belongs to the oolong tea category. Its shape is strong and straight. It is dark green in color. It is about two inches and eighths in length. The circumference is about two and a half inches. It has 40-50 dry tea bundles. It weighs about one jin, usually after the rain to the beginning of summer, when the new shoots grow to a bud, three or four leaves, they are picked with stalks, and they are first made by withering, fresh leaves, rolling, arranging, and tying. After the dragon beard tea is finished, it needs to be baked, withered and finished immediately, which is the prerequisite for the formation of the quality of the dragon beard tea. Baking directly affects the appearance, color, inner quality, and evenness of dryness and wetness of Longxu Tea. Arranging and bundling is a unique craft of Longxu Tea, which cannot be done without care. The quality of the bundling technique and the speed determine the quality and style of the dragon's beard tea. Arrangement and bundling is a unique craft of the dragon's beard tea, and it cannot be done without care and skill. The quality of the bundling technology and the speed determine the quality and style of Longxu tea. Because of the bundling into a bunch, the baking difficulty increases exponentially. Low-temperature baking is the main method. During the period, it needs to be cooled several times to regain moisture, and finally fill the fire. package. With the increase in the number of roasts, the water loss rate of tea becomes larger, and a second rounding is needed. Nowadays, there are very few people in Wuyishan who can master this technology, and they are all sixty-year-old elders. , The traditional Longxu tea in history uses Wuyishan native vegetable tea as the raw material. The finished tea has a slightly green and astringent taste, and the rest are all points of attention. The floral fragrance is rich, the taste is mellow, the freshness is high, and the bubble resistance is high. , The bottom of the leaf is fresh and lively. This time I chose Lao Cong Shui Xian, which has richer internal quality, as the raw material. The finished tea bundles are more three-dimensional and full, with a rich floral fragrance and a long aftertaste. The taste is more mellow and woody. Better foam resistance.