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What are the improved clonal tea tree varieties? Detailed variety introduction

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Yingshuang: small tree type, medium-leaf class, belongs to the early-budding group. The spring tea budding period is generally in early to mid-March, with budding density, etc. It has strong bud-growing ability, abundant downy hair, strong tenderness retention, and high yield. It is suitable for making famous and high-quality green teas; the finished product has fine, tight strips, a tender green and glossy color, a high, fresh and lasting aroma, a strong, fresh and refreshing taste, and a tender green, clear and bright liquor color. When made into Longjing, it has good color and high economic benefit. The Zhejiang Province Improved Variety High-Efficiency Tea Garden Demonstration Base - Yingguiyan five thousand mu large-area per-mu output value reached nearly ten thousand yuan (1999), and what was used was the improved clonal variety "Yingshuang." Longjing 4

Yingshuang: small tree type, medium-leaf class, belongs to the early-budding group. The spring tea budding period is generally in early to mid-March, with budding density, etc. It has strong bud-growing ability, abundant downy hair, strong tenderness retention, and high yield. It is suitable for making famous and high-quality green teas; the finished product has fine, tight strips, a tender green and glossy color, a high, fresh and lasting aroma, a strong, fresh and refreshing taste, and a tender green, clear and bright liquor color. When made into Longjing, it has good color and high economic benefit. The Zhejiang Province Improved Variety High-Efficiency Tea Garden Demonstration Base - Yingguiyan five thousand mu large-area per-mu output value reached nearly ten thousand yuan (1999), and what was used was the improved clonal variety "Yingshuang."

Longjing 43: bred by the Tea Research Institute of the Chinese Academy of Agricultural Sciences from the West Lake Longjing tea area, and once won the National Science Conference Award. Bush type, medium-small leaf class, belongs to the early-budding group. The spring tea budding period is generally in mid-to-late March. It has especially strong bud-growing ability, uniform budding, high density, short and sturdy buds and leaves, few downy hairs, and high yield. It is suitable for making famous and high-quality green teas. For example, when made into flat-style Longjing, the finished product has a flat, smooth and elegant appearance, a tender green color, a lasting rich aroma, a mellow and refreshing taste, a clear green and bright liquor color, and a slightly yellow-green leaf base, tender and forming buds.

Wuniuzao: bush type, medium-leaf class, belongs to the extra-early-budding group. The spring tea budding period is generally in late February to early March. It has relatively sparse branching, green leaves, fewer downy hairs, and is suitable for making famous and high-quality green teas.

595: small tree type, large-leaf class. When cultivated in southern Zhejiang and the buds and cores are picked and processed into finished tea, the probability of producing floral aroma and even orchid fragrance is high, and it is very resistant to brewing; after brewing 5-6 cups it still has flavor. For details, see the article "Preliminary Study on the Picking and Processing of Longquan White Swan Tea and the Formation of Its Floral Aroma" in China Tea Processing, 2000, Issue 3, P18-19.

Pingyang Tezao: its budding time is basically the same as Wuniuzao or slightly earlier. Compared with the earliest tea varieties in China, the most notable characteristics of this variety are: no flower buds, strong clonal propagation ability, vigorous vegetative growth, uniform budding, strong tenderness retention, wide processing suitability, and relatively high aroma in the finished tea.

Yinhou: (formerly Fuyunchibian No. 3, Bolu): small tree type, large-leaf class, belongs to the early-budding group. The spring tea budding period is generally in early March, slightly later than Yingshuang, with medium budding density, strong bud-growing ability, plump and sturdy buds and leaves, especially abundant downy hair, strong tenderness retention, and high yield. It is suitable for making famous and high-quality black and green teas, and is the authentic raw material for the famous Suichang Yinhou tea. When made into Suichang Yinhou, it is fully covered with silver downy hair, green and glossy in color, with a clear, rich and lasting aroma, a fresh, mellow and refreshing taste, a tender green and clear liquor color, and a green, bright leaf base forming buds.

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