Chapter 10 Chapter 1 Famous Chinese Tea 1. Green Tea-5

21.Jiangshan Green Peony Jiangshan Green Peony, also known as "Xianxia Hualong", is a famous green tea in ancient and modern times.Produced in Peijiadi, Longjing and other villages on both sides of Hualongxi in Xianxialing, Jiangshan City, Zhejiang Province.Xianshuangling is located at the junction of Zhejiang and Fujian. The main peak is 1503 meters above sea level. The mountainous area has lush forests, surrounded by streams, dense fog, abundant rainfall, and mild climate; the soil is fertile and rich in organic matter.Jiangshan County has been the origin of famous tea since ancient times.As early as the Northern Song Dynasty, the tea produced in Xianxia Mountain has become one of the famous teas in the south of the Yangtze River.When Su Dongpo was the magistrate of Hangzhou, he once wrote a poem to his poet friend Mao Zhengzhong, a native of Jiangshan——"Thank you for presenting Xianxia Camellia" poem:

"The Zen window is beautiful at noon, and the Shu well produces ice and snow. All guests are welcome, and the hands of the tripod are self-cleaning. The gold hairpin waits for the soup eyes, and the fish and crabs should be fast. So the color and fragrance are prepared three times a day. The reward is true. Professor, know that I am not a light sip." This poem by Mr. Dongpo, the master of Pinquan, shows that Xianxia camellia was already a "three wonders" rare tea with "color, aroma and taste" in Yuanyou period of Song Dynasty from 1086 to 1094. .Due to the vicissitudes of thousands of years, the country has changed owners several times, and the once famous Xianxia Zhenming has disappeared in unknown years.However, in 1980, when our country was entering a new course, Jiangshan Native Products Company organized tea science and technology personnel to resume the trial production of this historically famous tea and succeeded, adding a bunch of green and fragrant new flowers to Chinese tea gardens. ——Jiangshan Green Peony.

Picking process and characteristics of green peony: The buds and leaves of the tea tree germinate early, the buds are fat and the leaves are thick, and the tenderness is strong. Therefore, local tea farmers have the habit of picking young leaves early.In order to ensure the quality of tea, it is produced with traditional techniques, and refined through processes such as spreading, frying greens, lightly kneading, stripping, re-kneading, initial drying, and re-drying.The finished tea has a natural shape, pekoe exposed, attractive emerald green color, high aroma, fresh and refreshing taste, green and clear soup, clear buds and leaves, and bright green leaves.Since Jiangshan green peony was put on the market, it has been favored by tea drinkers at home and abroad, and the supply has been in short supply. In the early 1990s, the relevant departments of Jiangshan City formulated a plan to develop green peony tea production. It is estimated that by 1994, the tea garden will grow to 2000 mu. The annual output reaches 4000 kg.In 1982 when Jiangshan Green Peony came out, the Ministry of Commerce was rated as a national famous tea at the national famous tea competition held in Changsha; in 1986, it was rated as a provincial high-quality famous tea at the high-quality famous tea competition in Zhejiang Province.

22.Huaguoshan Yunwu Tea Huaguoshan Yunwu Tea is produced in Huaguoshan, Lianyungang, Jiangsu Province. The tea gardens are distributed on the hillside at an altitude of about 400 meters. The formation and accumulation of the leaves are thick, the contents are rich, and the contents of amino acids, catechin polyphenols and caffeine are high. First-class tea is all made of one bud and one leaf, and 60,000 to 70,000 buds are needed to fry 1 kg of dry tea.The process is divided into finishing, rolling, drying and other processes.Drying methods include throwing, shaking, stewing, turning, rubbing, grasping, sorting, etc., and according to the picking time and tenderness of the fresh leaves, adjust the pot temperature in a timely manner, change the technique, and move lightly, heavily, quickly, and slowly in an orderly manner until dry. The whole process takes 50 minutes until dry.

The finished product of Huaguoshan Yunwu tea is shaped like an eyebrow, embellished with green color, and has a long-lasting fragrance and strong taste.After testing, the content of catechin polyphenols and caffeine is 147.33 mg Bg and 4.35%, respectively. It is not only a good drink, but also has certain effects on anti-inflammatory, sterilization, dysentery, and food.The tea began in the Northern Song Dynasty and has a production history of more than 900 years. It was once listed as a royal tribute. In 1924, he won the Nanyang Quanyehui Award.After the founding of New China, the appearance was improved, and it was rated as one of the three famous teas in Jiangsu Province in 1980.Now sold to major cities, and exported to Japan, Singapore, Europe and the United States and other countries.

23.Guishan rock green Guishan rock green is produced in Guifeng Mountain, 30 kilometers east of Macheng City, Hubei Province.The mountain is like a giant tortoise, with its head and tail raised, soaring into the sky, it is very beautiful.There are Bailongjing, Heilongjing, Fuxueya, Guanyinya and other scenic spots; there are ancient buildings such as Huazhu temple, Wuliang hall, pavilions, etc.; especially admirable stone carvings, sculptures, dangerous paths, strange rocks, pansong, Qiubai and other landscapes are famous tourist attractions in Macheng area.It is known as "the famous mountain is majestic to the east of the city, the sky falls to the first peak of Penglai", and "the clothes go straight up to the wall of Qianxun, and you can touch the five-foot sky with your hands".After liberation, beautiful trees, fruit trees, medicinal materials and cloud tea were planted all over the mountain, which made Guifeng more beautiful and green. When Vice Chairman Dong Biwu visited this place in 1962, he called it the "Second Lushan Mountain" and wrote a poem saying:

In the past, I visited this place, but now it is a tea-producing area. Guifeng has been famous for a long time, but Guling is not alone. Splendid safflower remains, covered with velvet green grass. There are hidden treasures in this mountain, so don't hesitate to move forward. The tea farmers in Guifeng mountain area, in accordance with Dong Lao’s last wish, planted greens, expanded tea gardens, and excavated treasures in Guitou, Guwei, Dongnangou, Dachun and Persimmon Mountain, which are located at an altitude of 300-800 meters.Now there are tea gardens everywhere, the fruit trees are fragrant, and it is full of vitality.

The annual average temperature in the tea area is 16°C, the highest temperature in summer does not exceed 32°C, the frost-free period reaches 230-240 days, the annual precipitation is about 1200 mm, and the relative humidity is 82%. 5.8.It provides a good ecological environment for the growth of tea trees. Picking process and tea products: Generally, one bud and one leaf, one bud and two leaves are picked within 10 days before and after Grain Rain as raw materials.In the tea making process, except for the shaping process, which follows the traditional process, the rest are all changed to mechanical operations.Shaping is the key to this tea, the technique should be fast and even, so that the hands do not leave the tea, the tea does not leave the pot, the tea sticks are collected and straightened, the palms are held together, the tiger's mouth is opened, the right hand is forward, the left hand is backward, so that the tea sticks are in the hand Rotate, go from heavy to light, reciprocating cycle.The finished tea leaves are long, straight, round and even, with emerald green and grayish color, and the pekoe is exposed; the aroma is strong and long-lasting, the taste is mellow and sweet, and the bottom of the leaves is yellow-green and tender.It contains 17.69% of tea polyphenols, 2.65% of total soluble sugar, 39.93% of water soluble matter, 4.36% of amino acid and 4.5% of caffeine.This tea was developed in 1959 on the basis of Guishan Yunwu tea through reforming the process, and it is divided into special grade, first grade and second grade. In the 1960s, it was hailed as one of the four famous teas in Hubei Province. In 1980, it participated in the National Agricultural Reclamation Products Exhibition and Evaluation Conference and ranked first among similar products.It is sold to some large and medium-sized cities such as Wuhan, Guangzhou, and Macheng, as well as Hong Kong, the United States and other places.At present, in addition to general sales, it is mostly for gift tea and exhibition sales.

24.Junshan Maojian Junshan Maojian, produced in Junshan Island, Dongting Lake, Hunan Province, was originally named "Junshan Tea", and it was called the current name after 1962, commonly known as "Bai Maojian", which belongs to green tea.The natural environment of the tea area is just like the "Tea Book" says: "Famous mountains in the world must produce spiritual grass, and the ground in the south of the Yangtze River is warm, so it is suitable for tea." Junshan is located in the northeast corner of Dongting Lake, 15 miles west of Yueyang City, surrounded by twelve small peaks. , with verdant bamboos and trees on the mountain, and a depression in the center of the island, which belongs to lake-accumulated sandy soil, slightly acidic, containing humus and various mineral elements.The annual average temperature is 15°C, the temperature difference between day and night is large, and the rainfall is abundant. Especially in the morning and evening, the clouds are full of clouds and mist, the air humidity is high, and the diffuse light is much, which is suitable for the growth and development of tea trees.

Harvesting process and tea products: Fresh leaves are picked four or five days before and after Qingming. One bud and one leaf are first developed, and one bud and two leaves are first developed. Leaves damaged by insects, purple buds and leaves, wind damaged leaves, scales and horseshoe leaves are not picked.The fresh leaves are naturally withered, greened, cooled, kneaded, fried, cooled, stripped, stripped, and fully fired.The made tea is sorted, sealed with mulberry paper, and stored in boxes and altars.The appearance of the finished tea is pekoe exposed, the cord is firm, the color is oily, the inner quality is high and tender, the taste is mellow and sweet, and the soup color is clear and bright;

Junshan Maojian began in the Qing Dynasty.In 1781, the forty-sixth year of Qianlong, it was selected as a tribute tea. "Baling County Chronicle" contains: "Junshan tea, the color and taste are like Longjing, the leaves are slightly wider, but greener than it." After the founding of New China, the newly built Junshan tea farm also selected "Junfeng", "Junshan Green", " "Bipu" and other fine tea varieties are bred to further improve the quality of Junshan tea. The tea was rated as high-quality famous tea in Hunan Province in 1963, and won the honorary certificate of high-quality products from the Ministry of Foreign Trade in 1983. In 1987, it was once again rated as a high-quality famous tea in Hunan Province. 25.Qingcheng Xueya Qingcheng Xueya is produced in Qingcheng Mountain, 15 kilometers southwest of Guan County, Dujiangyan City, Sichuan Province.Here, the peaks and ridges are emerald, the ancient trees are towering, and it has the reputation of "Qingcheng, the world is secluded".The production area has no extreme heat in summer, no severe cold in winter, foggy and rainy, with an average annual temperature of 15.2°C, annual precipitation of 1225.2 mm, and 190 days of sunshine; the soil is deep, acidic, yellow brown and purple mud, and the soil is fertile. Picking process and tea products: one bud and one leaf are picked every few days before and after the Qingming Festival as raw materials for tea making. The total length of the buds and leaves is required to be 3.5 cm, fresh and even, free of flowers, miscellaneous leaves, diseased and insect leaves, paired leaves, Deformed leaves, single leaves.The tea-making process is as follows: 1.To finish, use both hands to stir fry, shake and stuffy; 2.2. Manually knead in the bamboo dustpan with the method of group kneading and pushing kneading, and pay attention to keep the buds and leaves intact; 3.Second frying, keep the pot temperature at 80°~100°C, and start the pot when it is 70% to 80% dry; 4.5. Rub strips in a hot pot for shaping and lifting; 5.For baking, use high-quality charcoal as fuel, put a layer of straw paper on the bamboo cage, and put the tea leaves on the straw paper to bake until the moisture content reaches 6-7%; selection, single pot selection, full fire packaging and storage.The finished Xueya tea has a beautiful shape and slightly curved, pekoe exposed, rich and refreshing taste, and clear green soup. Qingcheng Mountain has a long history of tea production. In the Song Dynasty, tea farms were set up and traditional crafts were formed.After the founding of the People's Republic of China, Qingcheng Xueya New Famous Tea was produced in the 1950s.After determination, the tea contains amino acids as high as 484.29 mg B100 g.The color, fragrance, taste and shape are all excellent. In 1982, it was rated as a high-quality product in Sichuan Province. 26.Maoshan Qingfeng Maoshan Qingfeng tea is produced in the state-owned Maolu tea farm in Jintan City, the eastern foot of Maodong, which is a majestic mountain and a pleasant scenery in Jiangsu Province. Successfully developed in 1982, it is a special tea with excellent material selection, fine processing, exquisite craftsmanship, excellent quality, and its appearance is folded in half along the main vein, with a unique style. Its quality characteristics: appearance - green color, straight and fine, even and smooth, straight and slightly flat, like a green sword; inner quality - refreshing and elegant aroma, fresh and mellow taste, clear and bright soup color, tender and even leaf bottom together. Jinlu brand Maoshan Qingfeng special grade tea won the first place in the local famous tea competition in Jiangsu Province in April 1983; in the same year, it was also awarded the title of provincial high-quality product; in 1984, it was also awarded the title of high-quality product by the Ministry of Agriculture, Animal Husbandry and Fisheries; In the Jiangsu Province High-quality Special Tea Appraisal Conference, it once again topped the list; in 1990, it won the National Silver Medal; in 1992, it won the Hong Kong International Food Fair Special Award; The second "Lu Yu Cup" award. Maoshan Qingfeng tea is not only popular in China, but also exported to Japan, Singapore and Hong Kong. 27.Gold Award Huiming Gold Award Huiming, also known as Yunhe Huiming, Jingning Huiming, Huiming tea for short. In 1915, the United States held the World Expo in Panama, and the "Yunhe Huiming tea" selected by China was recognized as a treasure among teas, and won the first-class certificate and gold medal, hence the name. Huiming tea is produced in Huiming Village and around Huiming Temple in Chimu Mountain, Hongken District, Jingning She Autonomous County, Zhejiang Province.The tea area is located in the south of Zhejiang Province, on the upper reaches of the Oujiang River. It is a mountainous and semi-mountain area, with an altitude of 650-800 meters. It has a subtropical monsoon climate, mild and humid, with an average annual precipitation of 1886 mm; the annual frost-free period reaches 268 days; the soil is acidic sandy yellow soil. It is dominated by fragrant ash soil, which is fertile and moist; the mountains are verdant with trees and filled with clouds and mist all the year round.Tea trees are divided into big-leaf tea, bamboo-leaf tea, multi-leaf tea, white-leaf tea and white tea. The tea produced in Huiming Temple and Jitou Village is the best. Huiming has a long history of tea production. According to legend, during the Tang Dynasty, Lei Taizu, an old man of the She nationality, planted tea around Huiming Temple and became the founder of the development of tea production in Chimu Mountain.But for a long time, due to traffic congestion, few people knew about it. During the Xianfeng period of Qing Dynasty (1851-1861), it became famous. After winning the international gold medal in 1915, it became a world famous tea at home and abroad. The production process and quality of Huiming tea: the fresh leaves are selected as the buds are fat, the leaves are tender, and the buds are longer than the leaves. One bud and one leaf or one bud and two leaves are mainly developed. Four processes.The fresh leaves are harvested and spread green in a moderate amount, and the bud leaves are fried in a copper pot. Dry enough.The finished tea has tight and strong cords and full grains; the color is emerald green and smooth, and the whole buds are exposed; the tea taste is fresh and sweet, with the aroma of orchids; the soup color is clear and bright green. In 1982 and 1986, Huiming tea won the title of national high-quality famous tea in two national famous tea competitions held by the Ministry of Commerce in Changsha and Guangzhou, and was sold in Beijing, Tianjin, Shanghai, Hangzhou and other large and medium-sized cities. 28.Jingshan tea is named after Jingshan, which is produced in the northeast peak of Tianmu Mountain in the northwest of Yuhang County, Zhejiang Province.The main peak of Jingshan Mountain is Lingxiao Peak, which is also the northeast peak of Tianmu Mountain.Therefore, the mountain has east and west paths, the east path leads to Yuhang, and the west path leads to Tianmu Mountain in Lin'an.Here is a subtropical monsoon climate zone, with mild and humid air and abundant rainfall. The annual average temperature is about 16°C, and the annual precipitation is 1600-1800 mm; the annual sunshine is about 1970 hours, and the frost-free period is 244 days; The area is mostly red and yellow soil with fertile soil and loose structure, which is very beneficial to the growth of tea trees. Jingshan tea picking process and tea product characteristics: Jingshan tea is a roasted green tea.The picking standard is one bud and one leaf or one bud and two leaves.Usually, about 62,000 fresh buds and leaves are needed to make 1 kg of super-grade or first-grade camellia.Stir-frying by hand, finishing in a small pot, and fanning to dissipate heat are the technical characteristics of Jingshan tea.Specifically, it is divided into several processes such as spreading fresh leaves, killing greens in small pots, fanning to cool, lightly kneading and deblocking, initial drying and cooling, and slow fire drying.The finished tea leaves are slender and showy, the bud fronts are exposed, the color is emerald green, the aroma is quiet, the taste is fresh and mellow, the soup is green and bright, the bottom of the leaves is tender and bright, and it is resistant to foaming after drinking. Jingshan has a long history of tea production, which began in Tang Dynasty and was famous in Song Dynasty.Jingshan is also a sacred place of Buddhism, and the tea Buddha has always had an indissoluble bond.In the Southern Song Dynasty, the eminent Japanese Buddhist monk Shengyi Zen Master and Da Ying Zen Master Nanpu Zhaoming, 応 (ying or ying) is a simplified Chinese character for Japanese characters, and came to my country to study Buddhism at Jingshan Temple.When returning to China, he took the camellia seeds and tea drinking utensils with him, and introduced the Chinese "tea grinding method" to Japan.According to the records of "Continued Yuhang County Chronicles": "There are Jingshan Sibiwu and Lishanwu in the places where tea is produced. There are many good ones, and Lingxiaofeng is especially rare. Monks in Jingshan Temple pick grain rain tea and store it in small containers to give to others. The founder of the mountain, Master Qin, once planted several tea trees and collected them as offerings to the Buddha. Over the years, they spread all over the valley, and their taste is fresh and unique, and Jingshan tea is also like this." Jingshan Tea, since its resumption of production in 1978, has won the championship for three consecutive years in the provincial and municipal famous tea competitions and won the title of the best famous tea. In June 1985, the Ministry of Agriculture, Animal Husbandry and Fisheries held the national famous tea and high-quality tea selection meeting in Nanjing. It was rated as one of the 11 national famous teas and won the Gold Cup Award for high-quality products. 29.Lushan Yunwu Lushan Yunwu Tea, known as "Wenlin Tea" in ancient times, has been called the present name since the Ming Dynasty.Produced in Lushan Mountain, Jiangxi Province.The mountain is adjacent to the Yangtze River in the north and Poyang Lake in the east.Tea trees are mostly distributed in Xiujing Nunnery, Baxian Nunnery, Maweishui, Malfeng, Beiyun Nunnery, etc. at an altitude of more than 500 meters.Due to the transpiration of water vapor in the rivers and lakes, clouds and mist are formed, so it is common to see a vast sea of ​​clouds, with an average of 195 days of fog every year, and more clouds and fog between April and May, with an average of 21 days of monthly fog.The annual average temperature is 11.5°C, the temperature difference between day and night is 21-23°C; the annual precipitation is 1249-2339 mm, and the annual average humidity is 78%.Due to the slow rise in temperature and the late waiting period, tea trees must germinate after Grain Rain, generally from late April to early May, and the germination period is the month with the most foggy days, which has created the unique character of Yunwu tea. Picking process and tea quality: Due to weather conditions, Yunwu tea is picked later than other teas, and it is generally picked between the Grain Rain and Lixia.The standard for picking is one bud and one leaf, the length of which is not more than 5 cm. Remove the purple buds and leaves with diseases and insect pests. After picking, spread them in a cool and ventilated place, and let them stand for 4 to 5 hours before frying.It is refined through the processes of fixing, shaking, rolling, stripping, rubbing, lifting, drying, and picking.The finished tea has strong buds and fat leaves, pekoe exposed, green color, orchid-like fragrance, deep taste, fresh and sweet, resistant to brewing, bright soup color, and fragrant aftertaste after drinking. Lushan Yunwu tea has always been favored and regarded as the top grade of tea.According to measurements, tea contains 28.4% tea polyphenols, 48.9% water extracts, alkaloids and vitamin C, so it has the effect of prolonging life. The older generation of revolutionaries Zhu De tasted Yunwu tea in Lushan Mountain. , Impromptu and happy to write a hymn: "Mt. Lushan Yunwu tea is strong and spicy. If you drink it for a long time, it will prolong your life." ".It shows that it is fragrant and fragrant, and it has a unique charm. Tea cultivation in Mount Lu began in the Jin Dynasty.Jiujiang became a famous tea trading port in the Tang Dynasty.In Bai Juyi's "Pipa Xing", the poem "Go to Fuliang to buy tea in the previous month" describes the situation of tea merchants going from Jiujiang to Jingdezhen in Fuliang to sell tea.It has been listed as a famous tea in China.The name of Yunwu tea began in the Ming Dynasty, and it has been more than 300 years so far. In 1982, it was awarded the National Famous Tea Certificate and Jiangxi Provincial High-quality Product Certificate; in 1983, it was awarded the High-quality Product Certificate of the Ministry of Agriculture, Animal Husbandry and Fishery and the Honorary Certificate of the Ministry of Foreign Economic Relations; in 1985, it was awarded the National High-quality Product Silver Award; Famous tea. In 1990, it was re-evaluated and won the National Silver Medal again.It sells well in major and medium-sized cities in China, and is exported to the United States, Japan, Germany, North Korea, Southeast Asia, Hong Kong, Macao and other countries and regions. 30.Nanyue Yunwu Nanyue Yunwu, known as Yueshan tea in ancient times and commonly known as Ruicha, was named in 1972.Produced in Hengshan, Nanyue, Hunan Province.Mount Heng is one of the famous Five Sacred Mountains in my country, located in central Hunan, on the west bank of the Xiangjiang River in Hengshan County.The mountain is majestic, stretching for hundreds of kilometers, with 72 peaks of different sizes, among which the five peaks of Zhurong, Tianzhu, Furong, Zigai and Shilin are the most prominent.Zhurong Peak is 1,200 meters above sea level, overlooking the mountains and watching the sunrise.There are many cultural relics and historic monuments on the mountain.Today there are ancient buildings such as the Great Temple, Zhusheng Temple, Cangjing Temple, Fangguang Temple, Shangfeng Temple, Zhurong Temple, Nantai Temple, and Fuyan Temple.The height of Zhurong Peak, the beauty of the Buddhist scripture hall, the depth of Fangguang Temple, and the wonder of Shuilian Cave are the "four wonders" of Nanyue.The scenery of Nanyue Mountain is gorgeous and colorful, with towering ancient trees, emerald green all the year round, exotic flowers and plants, and fragrant fragrance in four seasons. It has the reputation of "Show Crown Five Sacred Mountains".Nanyue is not only a sacred place of Buddhism in China, but also a place of origin of famous tea from ancient to modern times.The Nanyue Yunwu tea produced here has a beautiful shape and a strong, fresh and mellow aroma. It has enjoyed a long-standing reputation and was a court tribute as early as the Tang Dynasty. The main production areas of Nanyue tea are distributed in Huagai Peak, Guangji Temple, Tiefo Temple, Daoziping, Baiyun Peak, Wangfeng, Donghu, Nanyue, Futian and other townships at an altitude of 800-1000 meters in Nanyue District under the jurisdiction of Hengyang City, Hunan Province. The quality of tea produced around is the best.It is misty and rainy all the year round, filled with heavy fog, with an average annual foggy day of about 240 days, an average annual temperature of 11.2°C, an average annual precipitation of 1600-2900 mm, and a relative humidity of over 84%.The valley basins are mostly sandy soils with deep, fertile soil layers and rich organic matter content.Because the local tea growers take advantage of the good ecological environment and use management methods such as no pesticides, the fresh leaves of the tea trees maintain good quality for a long time. Production technology and quality of Nanyue tea: special-grade tea, fresh leaves are usually picked after the Qingming Festival, after spreading, curing, breeze, initial kneading, initial drying, stripping, tightening, lifting, spreading, shaping, baking and other processes production.The finished product is tight and curly, emerald green in color, full of silver, with a long-lasting fragrance, clear and bright soup color, mellow and refreshing taste, sweet after drinking, and long-lasting fragrance.Aqueous extract 38%, amino acid 3.25%. Nanyue Yunwu Tea originated around the end of the Western Han Dynasty and has a cultivation history of more than two thousand years.But in the past, most of them were made by monks and nuns on the mountain.After the founding of new China, tea farms were established, which made the production of Nanyue Yunwu tea continue to develop and the product quality was improved. In 1979, it was ranked first among the famous teas in the country at the National Forestry Special Assets Comprehensive Utilization Exhibition. From 1980 to 1982, it was rated as high-quality famous tea in Hunan Province for three consecutive years. In 1987, it was rated as the first of the seven high-quality teas in the province.