A Tea A Day - Xiuning Songluo 休宁松萝

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Xiu Ning Song Luo is historically a famous green tea, it was invented in Longqing’s ruling period of the Ming Dynasty. In the Ming and Qing Dynasties, Song Luo Mountain was a Buddism Holy Land. The production method of Song Luo Tea was firstly created by a monk named Dafang.

松萝茶产于安徽省休宁县,是中国著名的药用茶。 “徽州松萝,专于化食”,久饮能治顽疮、高血压等症。 1930年赵公尚编着的《中药大辞典》中说松萝茶:消积滞、油腻、清火、下气、降痰。据有关资料介绍,过去徽州休宁一带流行伤寒、痢疾时,初染此病的患者,用沸水冲泡松萝茶频饮,三五日即可痊愈;病重者,用炒至焦黄色的糯米,加生姜片、食盐与松萝茶共煮后喝下,也有很好的疗效。

XiuNing SongLuo brewing guidelines
Teaware: 350ml glass or ceramic pot
Amount: 8 grams
Water: 80°C boiled mineral water
Infusion: First infusion about 2 minutes.
The leaves are good for at least 5 serves.

 
松萝茶的品质特点是,条索紧卷匀壮,色泽绿润,香气高爽,滋味浓厚,带有橄榄香味,汤色绿明,叶底绿嫩。饮后令人神驰心怡,古人有“松萝香气盖龙井”之赞辞。喝过松萝茶的人都知道,初喝头几口稍有苦涩的感觉,但是,仔细品尝,甘甜醇和,这是茶叶中罕见的橄榄风味。松萝茶区别于其他名茶的显著特点是“三重”:色重、香重、味重。“色绿、香高、味浓”是松萝茶的显著特点。
 
松萝茶采制十分考究,要现采现制,于谷雨前后采摘一芽二、三叶者,不能夹带鱼叶、老片、梗等。休宁松萝分13等,品质佳者叶片厚,叶脉细,嫩度好,条索紧结,绿润有光。松萝茶十分耐泡,是越泡越浓的茶,但五泡之后味道又会逐渐转淡。冲泡松萝茶用80ºC-90ºC沸水为宜,茶叶越嫩绿,冲泡的水宜越低。
 
Songluo green tea taste refreshing fragrance and taste with a hint of olive note. It somewhat resembles Japanese green teas. You will love this tea if you like Sencha or Gyokuro.
 

 

 
 
 

Additional Info

List of ingredients:
- tea leaves - water
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2 comments

  • Dziudek
    Dziudek Saturday, 09 August 2014 08:36 Comment Link

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  • Robert Gavick
    Robert Gavick Saturday, 09 August 2014 08:35 Comment Link

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