Longjing tea is a famous green tea in China. Produced in the West Lake area of Hangzhou, Zhejiang Province, it has a history of 1200 years. Longjing tea is green in color, rich in aroma, sweet and refreshing, shaped like a sparrow tongue, and has the characteristics of "green in color, strong in fragrance, sweet in taste and beautiful in shape". Longjing tea can be divided into three types: West Lake Longjing, Qiantang Longjing and Yuezhou Longjing. In addition to the West Lake producing area 168 square kilometers of tea called West Lake Longjing, the other two properties are commonly known as Zhejiang Longjing Tea. Longjing tea was first produced in Song Dynasty and flourished in Ming Dynasty. Before Qingming, it was called "tea before Ming Dynasty", and before Grain Rain, it was called "tea before rain". There is a saying that "it is a top grade before it rains, and a treasure before tomorrow". Longjing tea is brewed, but the buds are upright and the soup is fragrant, especially for those with one bud and one leaf, commonly known as "one flag and one cannon". At first, this kind of tea was divided into eight grades according to the production period and tender and old buds and leaves, namely, "Lotus Heart, Que Tongue, Best, Before Ming Dynasty, Before Rain, First Spring, Second Spring, and Growing Up". Today, there are eleven grades, namely, super grade one and grade one to ten. A kilo of super Longjing has about 36,000 tea buds. Longjing in Shifeng Mountain is the best in Longjing tea. There are strict requirements for picking this kind of tea, such as picking only one bud, picking one bud and one leaf, or picking one bud and two leaves. Its workmanship is also very particular. There are ten techniques in the frying process: shaking, holding, squeezing, standing, buckling, grasping, pressing and grinding. The operation is changeable and amazing. Kweichow Moutai is exclusively produced in Renhuai Town, Zunyi County, Guizhou Province, China. One of the three major distilled spirits, which are equally famous with Scotch whisky and French cognac, is the originator of Daqu Maotai-flavor liquor. According to historical records, in 135 BC, Emperor Wu of the Han Dynasty ordered Tang Meng to go to South Vietnam. After drinking the soy sauce produced in South Vietnam (now Renhuai County where Maotai Town is located), Tang Meng brought the wine back to Chang 'an, which was praised by Emperor Wu of the Han Dynasty, leaving the legend that "Tang Meng drank soy sauce and became a yelang". According to the records of the old Zunyi House in the Qing Dynasty, during the Daoguang period, "Maotai burned no less than 20 houses and paid no less than 20,000 stone for food." 1843, the poet Zheng Zhen in Qing Dynasty praised Maotai as "the country of Guizhou people with wine crown". Before 1949, the output of Moutai declined, and there were only three wineries, namely "Cheng Yi Winery" funded by Hua surname, which was called "Hua Mao"; The Ronghe Wine Room sponsored by Wang Xing is called Elvis Presley. Hengxing Brewery funded by Lai Xing is called "Lai Mao". Hua Mao is the predecessor of Maotai. Moutai is known as the "national wine". It has the characteristics of clear and transparent color, mellow fragrance, soft entrance, crisp and sweet taste and lasting fragrance. People call the unique fragrance of Moutai "Maoxiang", which is the most perfect example of China's maotai-flavor style.
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