Chapter 6 Chapter 1 Famous Chinese Tea 1. Green Tea-1

Author's note: China's tea gardens are now entering a new period of prosperity and development. Traditional famous teas are exquisite in craftsmanship and are becoming more and more famous all over the world;Its exquisite quality and rich variety of designs and colors can be called the best in the world.There are no less than 200 or 300 kinds of tea varieties that have been rated as famous teas in modern and ancient times by the tea science appraisal. Due to the structure of this book, only 100 kinds of famous teas can be selected.The purpose is to enable readers to systematically understand the unique natural ecological environment, cultural landscapes, tea tree varieties, tea picking process, tea quality, brewing methods, as well as tea stories and tea production development past and present in the producing areas of various famous teas in my country. History of rise and fall.So that tea drinkers can obtain the common sense of tea science and tea culture most relevant to tea drinking life.

Green tea, also known as non-fermented tea.The tea leaves are made from suitable new shoots of tea trees through typical processes such as greening, rolling, and drying.Its dry tea color and brewed tea soup and the bottom of the leaves take green as the main tone, hence the name. The characteristics of green tea retain more natural substances in fresh leaves.Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, chlorophyll retains about 50%, and vitamin loss is less, thus forming the characteristics of green tea "clear soup and green leaves, strong taste convergence".The latest scientific research results show that the natural substances retained in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas.

Among the Chinese green teas, there are the most famous ones, which not only have a high aroma and a long taste, but also have excellent quality and unique shapes, which have high artistic appreciation value.Green tea is generally divided into fried green tea, baked green tea, sun-dried green tea and steamed green tea according to the different drying and greening methods. Stir-fried green tea: Due to the different mechanical or manual forces during the drying process, the finished tea forms different shapes such as long strips, round beads, flat fans, needles, and spirals, so it is divided into long-fried green tea. Green, round fried green, flat fried green and so on.After being refined, the long-fried green tea is called eyebrow tea. The colors of the finished products include Zhenmei, Gongxi, Yucha, Zhenmei, Xiumei, etc., each with different quality characteristics.Ruzhen eyebrow: thin and straight or shaped like a lady's eyebrow, green and frosty in color, high in aroma, rich in taste, bright in soup color and greenish yellow at the bottom of leaves; Gongxi: long fried in green The round tea is called Gongxi after being refined.The shape of the particles is similar to pearl tea, round and even, without broken tea, green in color, pure in aroma, strong in taste, yellow-green in soup, tender and even in the bottom of the leaves; Tea, now most of the rain tea is obtained from eyebrow tea. Tight, due to the different places of origin and harvesting methods, it is divided into Pingchaoqing, Quangang Huibai and Yongxi Huoqing.Pingchaoqing: Produced in Zhejiang Shengxian, Xinchang, Shangyu and other counties.Historically, Mao tea was refined and distributed in Pingshui Town, Shaoxing, and the finished tea was thin, round and tightly knotted like pearls, so it was called "Pingshui pearl tea" or flat green, and Mao tea was called flat fried green; flat fried green: due to the place of origin and production method Different, mainly divided into three types: Longjing, Qiqiang and Dafang.Longjing: Produced in Xihu District, Hangzhou City, also known as West Lake Longjing.The fresh leaves are picked delicately, and the buds and leaves are required to form flowers evenly. The workmanship of high-grade Longjing is particularly fine, and it has the quality characteristics of "green color, fragrance, sweet taste, and beautiful shape".Banner gun: produced in Hangzhou Longjing tea area and adjacent counties such as Yuhang, Fuyang and Xiaoshan.Dafang: It is produced in Shexian County, Anhui Province and adjacent areas of Lin'an and Chun'an in Zhejiang Province. The Dafang old bamboo in Shexian County is the most famous.

In the fried green tea, because of the different tea making methods, it is also called special fried green tea. In order to keep the leaf shape intact, the final process is often dried.Its tea products include Dongting Biluochun, Nanjing Yuhua Tea, Gold Award Huiming, Gaoqiao Yinfeng, Shaoshan Shaofeng, Anhua Pine Needle, Guzhang Maojian, Jianghua Maojian, Dayong Maojian, Xinyang Maojian, Guiping Xishan Tea, Lushan Yunwu, etc. .Here we only briefly describe the second grade, such as Dongting Biluochun: Produced in Dongting Mountain of Taihu Lake in Wu County, Jiangsu Province, the quality of Biluofeng is the best.The appearance is slender and even, curled like a snail, and the pekoe is exposed, the color is silver and green, and the color is green and shiny; the inner quality is long-lasting, the soup is green and clear, the taste is fresh and sweet, and the bottom of the leaf is tender, soft and bright.Gold Award Huiming: Produced in Yunhe County, Zhejiang.It was named after being awarded a gold medal at the Panama World Exposition in 1915. Its appearance is thin and even, with peaks and hairs, and the color is green; Sweet and refreshing, the bottom of the leaf is green and bright.

Roasted green tea: It is dried in a drying cage.Most of the roasted green teas are processed and refined to be used as tea dregs for smoked scented teas. The aroma is generally not as high as that of fried green teas, and a few famous roasted green teas are of superior quality.According to its shape, it can also be divided into bar-shaped tea, pointed-shaped tea, sheet-shaped tea, needle-shaped tea, etc.Bar-shaped roasted green tea is produced in major tea-producing regions across the country; pointed and sheet-shaped teas are mainly produced in Anhui, Zhejiang and other provinces and cities.Among them, the special baked greens mainly include Huangshan Maofeng, Taiping Houkui, Lu'an Guapian, Jingting Green Snow, Tianshan Green Tea, Guzhu Purple Bamboo Shoots, Jiangshan Green Peony, Emei Maofeng, Jinshui Cuifeng, Xiazhou Bifeng, South Waxy Pekoe etc.Such as Huangshan Maofeng: produced in Huangshan, Shexian County, Anhui.The shape is delicate and slightly curly, the buds are fat and even, with sharp edges, shaped like a "sparrow tongue", the color is golden and smooth, commonly known as ivory color, the aroma is fresh and long, the soup color is clear and bright apricot yellow, the taste is mellow, fresh and refreshing, and the buds at the bottom of the leaves The leaves are in flowers, thick and bright.

Sun-dried green tea: It is dried in the sun.It is mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other provinces with a small amount of production.Sun-dried green tea has the best quality of Yunnan big-leaf variety, which is called "Dianqing"; others such as Chuanqing, Qianqing, Guiqing, and Eqing have their own quality, but they are not as good as Dianqing. Steaming green tea: steaming green tea is an ancient method of finishing green tea in my country.It was introduced to Japan in the Tang Dynasty and has been used to this day; while in my country, it has been changed to pan-fried greens since the Ming Dynasty.Steaming is to use the amount of steam to destroy the enzyme activity in the fresh leaves, forming the quality characteristics of the "three greens" of dry tea dark green, light green tea soup and green tea bottom, but the aroma is dull and green, and the astringency is also heavy , not as fresh as green tea fried in a pot.Due to the needs of foreign trade, my country has also produced a small amount of steamed green tea since the mid-1980s.

The main varieties are Enshi Yulu, produced in Enshi, Hubei; Chinese Sencha, produced in Zhejiang, Fujian and Anhui provinces. Green tea is the earliest tea in history.Ancient humans collected wild tea tree buds and leaves and dried them for storage, which can be regarded as the beginning of green tea processing in a broad sense, at least three thousand years ago.However, green tea processing in the true sense began with the invention of the method of steaming green tea in the 8th century AD, and the invention of the method of frying green tea in the 12th century. Green tea is the tea with the largest output in my country, and its production areas are distributed in various tea-producing provinces, municipalities, and autonomous regions.Among them, Zhejiang, Anhui, and Jiangxi have the highest output and the best quality, and are the main bases of green tea production in my country.In the international market, my country's green tea accounts for more than 70% of the international trade volume, and its sales area covers more than 50 countries and regions such as North Africa, West Africa, France, the United States, and Afghanistan.Green tea sales in the international market account for more than 1B3 of the total domestic sales.At the same time, green tea is the main raw material for producing scented tea.

1.Erquan Yinhao Erquan Yinhao is produced in the suburbs of Wuxi, a beautiful city on the shore of Taihu Lake in Jiangsu Province.Successfully created in 1986, it is one of the national famous green teas. Wuxi is one of the famous scenic spots in the south of the Yangtze River and one of the coastal cities open to the outside world. "The Second Spring in the World" is a scenic spot in Wuxi, formerly known as Huishan Spring, also known as Yilan Spring. It is located in Xihui Park, Wuxi City. It was excavated in 779, the 14th year of the Tang Dynasty, and has a history of more than 1,200 years. .Liu Bochu, a spring connoisseur in the Tang Dynasty, divided the water suitable for making tea into seven grades, and rated Lingquan in Jinshan as the first, and Huishan Spring as the second. Ten grades, Lushan Kangwanggu Shuilian Spring was rated as the first spring in the world, and Huishan Spring in Wuxi was also evaluated in the same way. Since then, the "Second Spring in the World" has become famous both at home and abroad, and has become a must for emperors, generals, poets and scholars throughout the ages. Landing's famous landscape.Zhao Gou, Emperor Gaozong of the Song Dynasty, crossed to the south and built the "Two Spring Pavilion" after drinking this spring.Zhao Mengyu, a great calligrapher of the Yuan Dynasty, and Wang Shu, a calligrapher of the Qing Dynasty, wrote the stone carvings of "the second spring in the world" on the stone walls inside and outside the pavilion respectively, with vigorous, majestic and simple handwriting.Emperor Kangxi and Emperor Qianlong of the Qing Dynasty visited the south, cooked tea with water from the second spring in the Zhulu mountain house in Huishan, and wrote poems with inscriptions.There is a poem in Kangxi saying: "Saiyun covers the tree in the past, and then tastes the mountain spring to this pavilion"; Qianlong also wrote a poem "Jiangnan is called the second, and its reputation is a symbol of actual energy" to praise Huiquan.

Therefore, Erquan Yinhao is named after the name of the famous spring through the ages and the treasures of silver hair. The quality characteristics of Erquan Yinhao: the shape is straight and straight like a needle, the silver green is green, the fragrance is long-lasting, the taste is fresh and mellow, the soup is light green, and the bottom of the leaf is even.The raw material for making Erquan Yinhao comes from the new shoots and leaves of the asexual Dahao variety tea tree planted in Wuxi City. The main body is one bud, one leaf and half-expanded. The buds and leaves are 3-3.5 cm long and are spread indoors. Processed after light withering.It is refined through the processes of fixing, kneading, stripping, shaping, and drying.

Erquan Yinhao, after being put on the market, was appreciated by the tea academic circles and tea lovers: in 1988, it participated in the first China Food Expo and won the bronze medal; National famous tea; in 1993 and 1994, it won the "Lu Yu Cup Award" in Jiangsu Province consecutively. Its refined packaging and excellent quality are deeply loved by consumers. 2.Jiuhua Maofeng Jiuhua Maofeng is a famous green tea.Produced in Jiuhua Mountain, Qingyang County, Anhui Province. Mount Jiuhua is one of the four famous Buddhist mountains in China, covering an area of ​​more than 100 square kilometers.Li Bai, a great poet of the Tang Dynasty, wrote a poem after visiting Jiuhua Mountain, "I used to be on the Jiujiang River, looking at Jiuhua Peak in the distance, with green water hanging on the Tianhe River, and embroidering nine hibiscus".There are 99 peaks in total, and the main peak, Shiwang Peak, is 1342 meters above sea level.There are 78 ancient temples such as Huacheng Temple, Ganlu Temple and Huiju Temple, more than 1,500 Buddha statues, imperial edicts of Emperor Wanli of Ming Dynasty, Tibetan scriptures and many Buddhist cultural relics.

The tea production areas of Mount Jiuhua are mainly distributed in Shiwang Peak, the main peak in the south of Qingyang County. There are also Lianhua Peak, Tianhua Peak, Tianzhu Peak, Cui Peak, Duxiu Peak, Wulao Peak, Shami Peak, Geographically, Yunwaifeng, Qixianfeng, Luohandun and other places are adjacent to the Yangtze River in the north and Huangshan Mountain in the south, with a radius of about 200 li.Jiuhuashan and Huangshan are the two major Maofeng tea producing areas in Anhui Province. The quality of Jiuhua Maofeng is second only to Huangshan Maofeng, and it is the main historical famous tea in Anhui Province.The ones with the best quality are Taoseng Cave at the southern foot of Ten Kings Peak, see Huangshixi Maofeng in the article "Huangshixi Maofeng" in this chapter for details, and Minyuan Maofeng at Xiamin Garden at the northern foot of Shiwangfeng. The tea gardens in Jiuhua Mountain are distributed among the undulating peaks, Qionglou Xianyu, beautiful peaks and strange rocks, sea of ​​smoke and clouds, flying waterfalls and flowing springs, green trees and green bamboos.The soil layer is deep, mostly acidic brown-black forest soil and yellow sandy soil, and tea trees grow well.Especially in Huangshixi at an altitude of 700-800 meters, the average annual temperature is 15-16°C, the average annual precipitation is 1600-1800 mm, the sunshine is short, the diffuse light is much, the soil layer is deep and fertile, mostly slightly acidic sandy loess, flowers and plants The forest is luxuriant, which is very suitable for growing tea. Picking process and tea product characteristics: the picking period is about half a month later than that of ordinary low-mountain tea gardens. Generally, the gardens are opened three or four days before the rainy season, and only one bud and two leaves are first developed. Level payment processing.Its production method is divided into three processes: finishing, rolling and drying.The finished tea strips are even and tight, the color is light green and slightly yellow, and the pekoe is exposed. The soup is green and clear, and the bottom of the leaves is soft. When the soup is opened, the mist forms at the top. The aroma is still there. Mount Jiuhua was planted with local "Mingdiyuan tea" and Indian "Jengkongjianzhe" tea trees more than a thousand years ago, and has now become the main producing area of ​​Anhui Maofeng.Because the place is a Buddhist holy place, tourists often regard this tea as "Buddha tea". In 1986, it was rated as high-quality famous tea in Anhui Province, and its products are divided into three grades.The first-class Jiuhua Maofeng is exported to Hong Kong and Macao, and domestically sold to Guangzhou, Shanghai, Tianjin, Beijing, Hangzhou, Suzhou, Nanjing and other places. 3.Wannianqing brand special treasure is selected by Shanghai Tea Import and Export Corporation among the national high-quality eyebrow tea treasures. It is made of fresh buds with one bud and one and two leaves as raw materials. After refining, it adopts blending and technical processing to maximize strengths and avoid weaknesses made.The export tea number is G371, and the small package tea number is G101.The tea is beautiful in shape and high in quality, with appropriate content of catechin and amino acid. It has its own characteristics in color, aroma, taste and shape, which is suitable for the needs of consumers and enjoys a high reputation in the international market. Wannianqing brand special treasure has won many awards in previous international and domestic high-quality food selections: from 1985 to 1992, it was continuously rated as the title of high-quality export commodities by Shanghai; in May 1985, it was awarded by the International Business Review in Madrid, Spain. At the meeting, it won the "International Best Quality and Service Award" in 1985; in October 1986, it was awarded the International High Quality Golden Laurel Award in the selection of the International Food and Tourism Association in Paris, France; in 1987, it was held in Brussels, Belgium At the 26th World Quality Product Selection Conference, it won the gold medal; in 1990, it won the gold medal in the selection of "National High Quality Food". In 1991, Shanghai Tea Import and Export Corporation exported about 2,000 tons of special tea.It is mainly sold to dozens of countries and regions such as Morocco, Algeria, France, Mali, Mauritania, Nigeria, Togo, Gambia, and Saudi Arabia. 4.Tianmu Qingding Tianmu Qingding, also known as Tianmu Yunwu Tea, is the top-grade ancient and modern green tea that won the gold medal in the international commodity competition.Produced in Tianmu Mountain, Lin'an County, Zhejiang Province.Tianmu Mountain, known as Fuyu Mountain in ancient times, has the main peaks of East Tianmu and West Tianmu, both at an altitude of about 1,500 meters. There is a pool on each peak. The water in the pool is as clear as a mirror and shaped like a pair of Tianmu, so it is named Tianmu Mountain.The majestic Tianmu Mountain stands in the northwest of Zhejiang Province. The mountain stretches from southwest to northeast. There are many mountains and mountains, like flying dragons and phoenixes.There are countless natural beauties and cultural landscapes in Tianmu mountain area, strange peaks and rocks, towering ancient trees, criss-cross streams, ancient temples and Zenyuan Temple; Lotus stone seat, cliff waterfall, Xiguan Longtan and other scenic spots.Because Tianmu Mountain is located in the northern edge of the middle subtropical zone, it is the transition zone of plants in our country. There are more than 3,000 kinds of woody and herbaceous plants on the mountain, and tea is one of the special products of Tianmu Mountain.In the Ming Dynasty, Yuan Hongdao praised in "Tianmu Mountain": "Tianmu Mountain, three treasures, tea, dried bamboo shoots, and small walnuts." Tianmu Mountain is one of the ancient old tea areas in my country, with a long history of tea production.Lu Yu, a tea sage, recorded in "The Book of Tea: Eight Outcomes" that "Hangzhou Lin'an and Yuqian counties Sheng Tianmu Mountain is the same as Shuzhou".Lu Yu's "Friends of Su Wangnian", a famous poet monk in Tang Dynasty, Jiaoran, wrote his tea poems in "Drinking Tianmu Mountain Tea to Lu Xun, Yin Jiyuan Jushisheng" for details. However, the fourth poem of tea describes the picking, roasting, cooking, and tea tasting of Tianmu camellia.It can be seen that as early as the middle of the Tang Dynasty more than 1,200 years ago, Tianmu Mountain Tea was already a world-renowned top-grade tea.In the Ming Dynasty, Tu Long also listed it as one of the six best teas in China in "Kaopan Yushi", along with "Longjing", "Huqiu", "Tianchi", "Yangxian" and "Liu'an". Board the Daya Hall as a tribute.In Ming Dynasty Wen Zhenxiang's "Chang Wu Zhi" recorded "Longjing Tianmu, early cold in the mountains, and more snow in winter, so the germination of tea is late, and the method of picking and roasting can also be combined with Tianchi." He even spoke highly of Tianmu Tea Spring, "Today, Muyuan is better than Jingshan, and the spring is also Tianyuan".Qing Xuantong's "Lin'an County Chronicles" stated that "Tianmu clouds and mists are produced in all townships of Tianmu, but Tianmu Mountain is the best."In 1910, the second year of Xuantong in the late Qing Dynasty, Lin'an Tianmu Yunwu Tea was awarded a special gold medal at the Nanyang Quanye Exhibition held in Nanjing.Around the 1930s, due to the decline of all industries due to the Anti-Japanese War, Tianmu Yunwu Tea was also obliterated, and the tea-making technology was also lost for a long time. The Lin'an County Party Committee and the People's Government attach great importance to tea production and the restoration and trial production of famous historical teas. In 1979, the County Science and Technology Commission organized a technical research cooperation group combining the county tea company, the agricultural bureau and tea farmers. The experienced tea critic Wu Senlin① was responsible for the trial production of Tianmu tea.With the concerted efforts of the research team, the traditional famous tea that has been lost for more than 40 years, Tianmu Qingding, has finally been re-exhibited to surpass its former beauty and become famous all over the world. The main production areas of Tianmu Yunwu Tea are distributed in the Taizi Temple and Longxu Temple in Linmu Mountain in the east, Xili and Xiaolingkeng in Yangling, Zhujia in Dongkeng, Senluoping in Hengdu, Lingxiao Peak in Jingshan, Longgong Mountain, Baiyun Mountain and other places.The concentrated production area is in Peihou Tea Fruit Field in Longgang Town, with an existing tea garden of more than 300 mu. In 1990, tea experts from the Netherlands and Canada visited Peihou Tea Farm and believed that "Tianmu Qingding" has a superior ecological environment, and it is a "three-no tea" that does not use pesticides and chemical fertilizers, and is free from industrial waste pollution. Tianmu Mountain is located at 32°2′ north latitude, close to the eastern ocean, and has a subtropical monsoon climate.The temperature is low and the relative humidity is high.It is shrouded in clouds and fog all the year round, with an average of more than 250 foggy days per year.Tea trees are mostly planted in relatively sheltered valleys or mountain docks between 600 and 1,200 meters above sea level.The soil is mostly brown forest soil formed by the falling of dense forest leaves. The humus is deep and the soil is loose and fertile, which is very conducive to the development and growth of alpine cloud tea. Fine picking process of Qingding tea: The picking time of Qingding tea is relatively late.According to different picking time, standards and baking methods, the brown color can be divided into five grades according to quality: Dinggu, Yuqian, Meijian, Meibai and Xiaochun.Dinggu and Yuqian belong to spring tea, called "Qingding", the tea buds are the youngest and slender, green in color and delicious in taste.Meijian and Meibai are called "Maofeng"; Xiaochun is a high-grade green tea.Requirements for picking fresh leaves: choose sunny days and pick them after the leaves are dewy and dry.Use your fingers to pick it together, do not pinch it with your fingernails, and do not bring fish leaves; the standard for fresh leaves is: one leaf contains one bud, one bud and one leaf are newly developed; one bud and one leaf, one bud and two leaves.The picked fresh leaves are thinly spread on clean bamboo plaques, and placed in a cool place for 5-6 hours, so that the content of fresh leaves changes slowly, so as to improve the quality of color, aroma, taste and shape.Cook in a pan or electric pan at high temperature. The temperature of the pot is about 160°C. The amount of leaves per pot is 250 grams. Shake the pot with both hands or right hands to remove part of the hot water vapor; Turn the green leaves with four fingers; quickly raise the leaf temperature to 70°-80°C to destroy the enzyme activity and avoid red stems and red leaves; when the leaves are soft, green and tea-like, you can Get out of the pot, shake the green leaves and spread them in the bamboo plaque to cool.When kneading, put the Maocha on the burlap and gently rub it to prevent the tea juice from overflowing, and pay attention to the light, heavy and light techniques to keep the tea color green; Measure about 200 grams per pot, stir-fry thoroughly in the pot with both hands or right hands, the pot temperature gradually drops from 110°C to 90°C, stir-fry until the weight loss is about 20%, take off the pot, shake off the agglomerates and cool them in the bamboo plaque, and make the tea sticks The inner moisture is adjusted evenly.Drying requirements: use a bamboo flat-top drying cage, use natural wood-headed green charcoal, cover it with a thin layer of ash to control the fire temperature after burning red, cover the cage with a clean white cloth, and bake 300 grams each time. For green leaves, the temperature on the top of the cage is controlled at about 70°C. During the drying process, the corners of the cloth lining the tea leaves should be folded frequently with both hands, so that the tea leaves can be turned evenly, spread flat and then dried until fully dry. The quality characteristics of Qingding tea: Straight and straight strips, thick leaves, exposed buds, dark green color; fresh and refreshing taste, long-lasting aroma, clear soup color, buds and leaves can be discerned, brewed three times, color, The fragrance and taste are still there. The successful redevelopment of Tianmu Qingding tea has attracted the attention and high praise of the tea academic circle and all walks of life: in May 1986, it was rated as one of the top ten high-quality famous teas in Zhejiang Province and received an honorary certificate; Tianmu Qingding was rated as an excellent famous tea and a famous tea product at the tea fighting meeting of the Provincial Tea Society and the famous tea tasting meeting of the Provincial Agricultural Bureau; in November 1988, the Lin'an County Science and Technology Committee held the Tianmu Qingding Appraisal Meeting in Hangzhou. Experts and scholars from 17 units, including the tea academia in Zhejiang Province, unanimously passed the famous tea standard appraisal; in the same year, it was awarded the first prize of scientific progress in Lin'an County in 1988; in the 1991 China Hangzhou International Cultural Festival, Tianmu Qingding was awarded In May of the same year, Zhuang Wanfang, honorary chairman of Zhejiang Tea Association, professor of Zhejiang Agricultural University, and contemporary tea scientist, wrote an inscription for Tianmu Qingding: "Tianmu looks down at the beautiful scenery of the mountains, and the clouds and mist on the Qingding Green tea fragrance." Tianmu Qingding tea has more than 10,000 mu of tea gardens in the cloud and mist zone, and has been mass-produced, with an annual output of about 5 tons.From 1989 to 1994, in addition to domestic sales, it has been sold to the Netherlands, Canada, Germany, the United States, Japan and Hong Kong. 〔Note〕①Wu Senlin: He is an old tea critic who has been engaged in tea making and tea culture for more than 40 years in the Lin'an County Tea Company, whose predecessor was a native product company.He has made an important contribution to the revival of Tianmu Qingding, a famous ancient and modern tea that has been lost for more than 40 years, and is famous all over the world. In April 1988, he won the "1988 First Prize of Scientific Progress Award" of Lin'an County; on May 12, 1988, "Zhejiang Daily" reported on his participation in the redevelopment of "Tianmu The moving deeds of "Qingding".This introduction to Tianmu Qingding Tea is written based on the rich information provided by tea master Wu. The development and research of Tianmu Tea is first detailed in 5.Natural selenium-enriched Ziyang tea Jinlei brand natural selenium-enriched Ziyang tea is developed by the Science and Technology Development Center of Ziyang County, Shaanxi Province and produced by Jinlei Tea Factory of Ziyang County, Shaanxi Province. Ziyang County is located in the south of Shaanxi, at the northern foot of Daba Mountain, and in the Hanshui River Basin. It is one of the traditional tea producing areas in my country.Ziyang tea is of good quality and enjoys a high reputation in history. As early as the Han and Tang Dynasties, it was presented as tribute tea to the court for enjoyment, and it was also sold to the Western Regions and overseas along the Silk Road.In the Qing Dynasty, Ziyang Maojian has become one of the top ten famous teas in the country. Ziyang County is also one of the two selenium-rich areas in my country. Due to the high selenium content in the soil, tea and other plants are very rich in selenium.Selenium is one of the trace elements necessary for the human body. According to the research and determination of medical scientists, there are more than 40 kinds of diseases related to selenium deficiency, such as cardiovascular disease, cancer, anemia, diabetes, cataract and so on. Selenium has the functions of anti-cancer, anti-radiation, anti-aging and improving human immunity. The development and production of natural selenium-enriched Ziyang tea is a scientific contribution made by the fields of tea science, medicine and nutrition in my country to enhance human immunity and improve the health of tea drinkers. On September 6, 1989, the Science and Technology Commission of Shaanxi Province held the Ziyang Selenium-enriched Tea Development Research Appraisal Meeting in Beijing. , was scientifically identified.Thirteen experts in nutrition, tea science, and medicine, led by Professor Shen Zhiping, the executive chairman of the Asia-Pacific Nutrition Society, believe that Ziyang selenium-enriched tea mainly has the following four characteristics: 1.Rich in beneficial ingredients and good in natural quality.As determined by the Tea Research Institute of the Chinese Academy of Agricultural Sciences, the tea contains 3.08% of amino acids, up to 5.69%; 30.35% of tea polyphenols; 207.3 mg of catechin per gram of steamed green leaves; First-class roasted green tea contains 122.86 mg of gallocatechin and gallate EGCG.The natural quality of the tea is good, and it is a high-quality raw material suitable for making famous green tea. 2.No pesticide pollution, in line with health standards.Ziyang County has beautiful mountains and green waters and a beautiful environment.Ziyang Tea Garden does not use pesticides, and has been tested by the Tea Processing Research Institute of the Ministry of Commerce, and fully complies with the health standards for green tea and black tea issued by the State Administration of Standards and the Ministry of Health. 3.Rich in selenium.It is a rare special selenium-enriched tea at home and abroad.The average selenium content is 0.6530ppM, and the highest value is 3.8536ppM, which is 5.5 times higher than the average selenium content of 0.1158ppM in tea in non-selenium-enriched areas in my country, and has a strong nutritional and health care effect. 4.Selenium-enriched Ziyang tea is a health care product with broad prospects, especially beneficial to the human body to supplement selenium, and has certain effects of enhancing body vitality, anti-aging, anti-cancer, anti-cancer, and anti-radiation.It is the first selenium-enriched tea that has passed the examination and approval in China, and its research results are leading in the country. Xi Zhongxun, vice chairman of the National People's Congress, happily wrote an inscription for the selenium-enriched Ziyang tea, "Healthy good product, famous in China".Yu Ruomu, a well-known national nutritionist, wrote an inscription for Ziyang tea that is rich in selenium, "Ziyang tea is rich in selenium, anti-cancer, good in color and fragrance, and is a treasure in tea."There are also scholars who wrote a couplet and praised: "Lu Yu should write vigorously when he hears about it, and continue to write about selenium enrichment in the Tea Classics." The treasures of natural selenium-enriched Ziyang tea are Ziyang Maojian and Ziyang Cuifeng.The traditional production method of Ziyang Maojian is to dry in the sun or in the shade; now it is a combination of frying and drying. The frying and drying type is also called Ziyang Maofeng. Its quality characteristics are: the buds and leaves are tender and even, the pekoe is exposed, and the color is light green; the fragrance is high and lasting. The soup is light green and clear; the taste is fresh, mellow and sweet; the bottom of the leaves is bright green. Ziyang Maojian was rated as a provincial high-quality product as early as 1987; it was rated as a provincial and local famous brand product in 1988, and won the silver award at the first China Food Expo in the same year; in 1991, it won the national high-quality health care product gold award. Ziyang Cuifeng finished tea has a compact appearance, plump and firm, and emerald green color; the aroma is high and fresh, pure and long-lasting; the soup is bright green; the taste is fresh and refreshing, and the aftertaste is sweet;Natural selenium-enriched Ziyang tea, since it was developed and put on the market, has been favored by tea drinkers at home and abroad, and has won many honors in domestic and international famous and high-quality product evaluations: Ziyang Maofeng was appraised by the Tea Quality Supervision and Inspection Center of the Ministry of Agriculture in 1991 , which meets the quality requirements of high-quality tea, and was awarded the "Quality Tea Appraisal and Accreditation Certificate".In the same year, it won the Excellent New Product Award of Shaanxi Province at the Sixth National Invention Expo; and won the Gold Award at the "Seventh Five-Year" National Spark Plan Achievement Expo.Ziyang Cuifeng won the Cultural Famous Tea Award of "China Hangzhou International Tea Culture Festival" in 1991; in 1992, it won the Silver Award of China Agricultural Expo.