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Tea plants of China
Important tea plants of China
Traditionally, each growing region, or rather each plantation, cultivated its own tea plants
to breed. Since the 1960s, the Chinese state has only made the first efforts to systematically
cultivate tea plants and to promote the cultivation of refined tea bushes in the growing regions.
At present there are about 100 officially recognised
Tea plant lines with properties particularly beneficial for tea production.
About 2/3 of them came from research institutes and universities. Some of the most important
Tea plants from China are presented here:
Long Jing Nr. 43: a refined variation of the
"Long Jing" plant that was originally grown around the dragon well near Hangzhou
and was used for the production of the famous "Long Jing" tea
(
Lung Ching
).
The bred variation No. 43 came from the
Institute for Tea Research of the Chinese Academy of Agricultural Sciences with
the seat not far from the Dragon Well. It is particularly suitable for
the production of Lung Ching, but also for other high-quality roasted green teas.
Worth mentioning is the improved ratio of the ingredients amino acids to polyphenols:
the content of polyphenols in the tea leaves is greatly reduced (below 20% in comparison
to about 30% in normal tea leaves). Thus the Lung Ching, which is made from this
plant is produced, hardly any tart taste. Also longer growing time
he forgives without further ado.
Ingredients of tea leaves in spring: polyphenols, 18.5%; amino acids: 3.7%;
caffeine, 4.1%.
Bi Yun: Also comes from the renowned Institute for Tea Research
near Hangzhou. The content of catechins in the leaves of this tea plant is also
strongly reduced (under 20%). It is therefore also mainly suitable for high-quality
green teas.
Ingredients of tea leaves in spring: polyphenols, 17.1%; amino acids: 3.4%;
caffeine, 3.7%.
Fu Yun No. 6: comes from the Institute for Tea Research of the province
Fujian. The tea plant shoots particularly early. It can be picked as early as the beginning of March.
will be. A special feature of this tea plant is the strong hairiness of the young
leaves and the leaf buds. It is therefore very well suited for the production of
from "Mao Feng" or "Yin Hao" (silver hair). It is also for
the production of black tea is very well suited.
Yin Shuang: Comes from the Institute for Tea Research of the city
Hangzhou. Suitable for the production of green and black tea.
Ingredients of tea leaves in spring: polyphenols, 30.5%; amino acids: 2.5%;
caffeine, 4.0%.
Zao Bai Jian: Comes from Sichuan province. Is also mainly
cultivated there. It is particularly suitable for the production of "Mao Jian".
Ingredients of tea leaves in spring: polyphenols, 27.3%; amino acids: 2.3%;
caffeine, 4.5%.
Fuding Da Bai Cha:oOriginally from Fuding - a famous
growing region for white tea. The plant is suitable for the production of
green, black and white tea and is therefore cultivated in many regions.
Ingredients of tea leaves in spring: polyphenols, 25.7%; amino acids: 4.3%;
caffeine, 4.4%.
Fu'an Da Bai Cha and Zhenghe Da Bai Cha: comes from Fu'an and Zhenghe
Both tea plants are mainly used for the production of
Bai Hao Yin Zhen
- the best white tea. Also used for the production of high-quality flavoured teas.
Mei Zhan: Comes from Anxi (s.
Ti Kuan Yin
). Originally bred for the production of Oolong, the
today also used for the production of green tea.
Ingredients of tea leaves in spring: polyphenols, 27.5%; amino acids: 3.6%;
caffeine, 4.4%.
Tie Guan Yin: the original tea plant for
the Oolong Tie Guan Yin of the same name (
Ti Kuan Yin
).
Ingredients of tea leaves in spring: polyphenols, 22.1%; amino acids: 3.6%;
caffeine, 4.1%.
Shui Xian: comes from the Wuyi region, serves mainly for
Production of the oolong of the same name.
Ingredients of tea leaves in spring: polyphenols, 25.1%; amino acids: 2.6%;
caffeine, 4.1%.
Huang Jin Gui: comes from Anxi, is mainly used for the production
of the oolong of the same name.
Ingredients of tea leaves in spring: polyphenols, 14.7%; amino acids: 4.6%;
caffeine, 3.3%.
