Chapter 12 Chapter 1 Famous Chinese Tea 1. Green Tea-7

41.Erui Erui, green tea, is produced in Emei Mountain, Sichuan Province.Mount Emei is located in the southwestern part of Sichuan, with magnificent scenery, majestic and graceful, and a sea of ​​clouds.According to "Emei Zhi": "There are many herbs in Mount Emei, and the tea is especially good, which is different from the rest of the world. Today, there is a kind of tea produced at the top of the Heishui Temple. It has been presented to the court as a tribute.In the Southern Song Dynasty, its reputation was particularly prominent, and the poet Lu Youyou praised it in a poem: "The snow buds are nearly obtained from Emei, and the red bag Gu Zhuchun is not reduced."

Erui is mainly cultivated in Heishui Temple, Wannian Temple and Longmen Cave at an altitude of 800-1200 meters.Here, the light is moderate, the rainfall is abundant, the soil is deep and fertile, and the tea garden is surrounded by mountains and filled with clouds and mist.The tea tree grows luxuriantly, the buds and leaves are fat and strong, the texture is soft, and the content is rich. Picking process and tea quality: The fresh buds and leaves of one bud and one leaf picked before the Ching Ming Festival every year are used as raw materials. Stir-frying, drying and other processes, strictly control the fire temperature, from high to low, with a variety of frying and kneading techniques, and finally spread it out, pack it, and store it in a moisture-proof container.Errui tea is compact and slender in shape, full of eyebrows, like pieces of green calyx opening, and the blossoming stamens are fragrant; the bottom of the leaves is even and tender, and the soup is clear; the taste is rich and fragrant, and it turns sweet after drinking.

Tea production in Mount Emei has a history of more than 1,100 years.Erui was formed in the 1950s on the basis of the production technology of the famous historical tea "Emei Baiya". It was awarded the title of National Famous Tea in 1960. During the third "Chinese Famous Tea and Porcelain Culture Exhibition" in May 1995, Er Rui, produced by Sichuan Kangle Tea Industry Co., Ltd., won the Chinese Traditional Famous Tea Award again. Since 1979, it has been exported to Japan, Singapore, the United States and other countries. 42.Takahashi Silver Peak Takahashi Silver Peak is named because the white hairs of the tea sticks are like snow and piled up like mountains.Produced in the Experimental Tea Factory of Hunan Tea Research Institute.The predecessor of the Institute was the Gaoqiao Branch of the Hunan Provincial Tea Experimental Site, which was built in 1932.After the founding of the People's Republic of China, tea scientific research began in 1954. A new type of tea garden was built on Migu Hill in Gaoqiao Township, and fine tea trees were planted. Scientific methods were used to cultivate and manage tea production techniques.Gaoqiao Yinfeng tea is a new green tea product developed by the research institute in 1959 to present the 10th anniversary of the founding of the People's Republic of China.

Gaoqiao Tea Garden is located at the foot of Yuhuang Mountain, facing Liuyang in the southeast and Pingjiang River in the north. It is mostly hilly and mountainous, with an average altitude of 200-300 meters. There is no intense heat, the soil is deep, and the soil is mostly purple shale red soil, rich in phosphorus and moderate in pH, making it a suitable place for tea.Gaoqiao has always been the main tea production area and tea distribution center in Changsha County in history, and is known as the tea town. Harvesting process and Yinfeng characteristics: Harvesting begins four or five days before and after Qingming every year. The selection and harvesting standards are strict. It is stipulated that red leaves, purple leaves, leaves damaged by diseases and insect pests are not picked, and loose leaves and rainy leaves are not picked; most of them are Fuding Dabai tea and One bud and one leaf of the Pekoe Zao cultivar is used as the raw material, and its standard length is about 2.5 cm. It takes about 12,000 bud heads per kilogram of dry tea, and it is tender and complete, with short and long buds and uniform color unanimous.After the fresh leaves are harvested, they are thinly beached so that the moisture content reaches about 70%.It is exquisitely processed through eight processes of greening, fresh air, initial kneading, initial drying, stripping, lifting, beach cooling and baking.

Takahashi Yinfeng, in the process of exploring scientific technology, has formed its unique key process: one is, after the initial drying, it is dried in the pot and made into strips at the same time.The tea worker holds the tea in the middle of the palm with both hands, flexibly and moderately uses the power of the palm, and kneads it in rotation.Kneading and drying are carried out alternately, which can not only damage the tea bud leaf cells, but also prevent the tea juice from overflowing, reduce the loss of internal substances, and maintain the green and clear color of the surface of the tea bud strips, creating a tight, compact and beautiful shape.Second, the unique process is "lifting hair", which is the key to forming the quality and style of Yinfeng tea. The process of "lifting the millet" is the first of this tea, and it has been adopted by some newly created famous teas.The function of lifting hair is to give full play to the aroma of tea and fix the formed shape; the most important function is to destroy the gelatinous film structure formed by the drying of tea juice on the surface of tea sticks during the roasting process, so that all the pekoe of buds and leaves are exposed Standing on the tea sticks, like silver makeup, it has a unique charm.Third, in order to maintain the quality and style of Yinfeng tea, it is immediately out of the pot after the extraction process is completed.After the beach is cool, use a baking cage to dry.When baking, put a soft cotton cloth on the baking core, then serve tea, and bake it with a slow fire until it is fully dry.After baking, wrap it into a small bag with soft white paper, put it in a lime tank and store it sealed to prevent moisture, and it can remain unchanged for several months.The finished product of Yinfeng tea is tight and slightly curved, the silver hair is like snow, and the color is emerald green.

Gaoqiao Yinfeng was successfully developed in 1959. In 1960, it was evaluated by the Tea Bureau of the Ministry of Commerce, the Tea Research Institute of the Chinese Academy of Agricultural Sciences, the Shanghai Tea Import and Export Corporation, and the Hunan Cotton, Hemp, Tea and Tobacco Bureau. Famous tea request.After testing, it contains 18% tea polyphenols, 3.98% amino acids, 2.56% soluble sugar, and 37% total water-soluble substances. In 1964, Guo Moruo, former president of the Chinese Academy of Sciences and vice-chairman of the Standing Committee of the National People's Congress, after tasting Yinfeng tea, impromptuly swiped his pen in "Inscribing Poems for Hunan Tea Industry Research Institute-Ode to Gaoqiao Yinfeng Tea" and said: "New tea is produced in Furong Country, and Jiuyi is fragrant and fragrant to thousands of families. I am willing to let Huzhou boast purple bamboo shoots, and I am willing to fight red yarn with Shuangjing. My brain is like ice and snow, and my heart is like fire, and my tongue is as good as my eyes. Work together to prevent the world from getting drunk. , Sanlu is useless to wake up alone."

At that time, Mr. Guo praised Gaoqiao Yinfeng tea for its high quality, fresh and fragrant, and smooth throat with his fresh and beautiful poems. Let Guzhu purple bamboo shoots enjoy the reputation alone, and it can also compete with the famous Jiangxi Xiushui Shuangjing famous tea in ancient and modern times.In his poem, Mr. Guo also put forward his hope to the scientific research personnel of Hunan tea industry and the majority of tea farmers in Takahashi—more and better tea should be created and put on the market, so that people can drink more good tea and drink less wine, so that It can make Qu Yuan, the doctor of Sanlu, not have to worry that everyone in the world is drunk.

Gaoqiao Yinfeng tea, as praised by Mr. Guo in his poems, has been favored by tea drinkers since its creation. Many celebrities, painters, and artists have painted pictures, composed poems, couplets, and composed music for it.And it has also won many awards in the provincial and national high-quality famous tea competitions: Gaoqiao Yinfeng has won the title of famous tea in Hunan Province for many times, won the Hunan Provincial Science Conference Award in 1987, and won the famous tea held by the Ministry of Agriculture, Animal Husbandry and Fisheries in Xi'an in 1989. At the tea competition meeting, Gaoqiao Yinfeng won the title of National Famous Tea.

43.Yongxi Huoqing Yongxi Huoqing, because its production method is similar to stir-fried green, in order to distinguish it from Huicha fried green, the "stir-fried" was changed to "烚" xiaxia, the word for fire appearance, and it was once called "Yongxi Jianqing".After the founding of New China, it was changed to the current name, referred to as "Huoqing", which is one of the best green teas in my country. Huoqing is produced in Fengkeng, Pankeng, Shijingkeng and Wantou Mountain in Yongxi Mountain, 70 kilometers east of Jing County, Anhui Province.The production area has high mountains and deep valleys, densely covered rivers and streams, and long flowing springs.Tea gardens are mostly distributed in valleys surrounded by mountains.The air is humid and the soil is deep and fertile.

The surrounding pines and bamboos are green and the scenery is beautiful. Harvesting process and tea products: Mining 3 to 5 days after the Ching Ming Festival every year.A batch is collected every 1-2 days, for a total of about 10 days.The picking standard is one bud and two leaves, the body length is about 3 cm, and it is even and tidy.The fresh leaves are made through the processes of picking, greening, kneading, frying, shaping, and screening. The whole process takes 20 to 22 hours.The key process of the tea is that the frying and shaping process is all done by hand in a deep pot. When frying, the palm of the hand is facing up, the five fingers are put together, and the palm is straightened. Stir fry from the center of the pot to the surface of the pot. , to the beginning of shrimp shape, when 50% to 60% dry, start the pot, spread it in a soft flat container to dry for 1 to 2 hours, and then dry it until the tea leaves are all curled into spiral beads, about 800 per kilogram, the particles are delicate and heavy Solid, the color is dark green and shiny, and the silver is densely covered.The brewing shape looks like an orchid stretching, the soup color is bright apricot yellow, the aroma is strong, fresh and refreshing, and has a special fragrance.

It can be brewed 4 to 5 times, and the 2nd or 3rd time is the best. Huoqing tea was first produced in the early 17th century and has been listed as a tribute since the Ming Dynasty. According to the "Jing County Chronicle" records: 1645, the second year of Shunzhi in the Qing Dynasty, "From the south of Mopan Mountain to Yongxi, it is more than 30 miles wide, and it is rich in tea and fir trees."From 1851 to 1861 in the Xianfeng period, it was the most prosperous period of Huoqing production, and the annual output once reached hundreds of tons.Later, production was discontinued, and production was resumed in 1956. In 1982, it was rated as a national famous tea at the National Famous Tea Selection and Appraisal in Changsha. In the same year, it was rated as a high-quality product by the Ministry of Commerce.Sold to Beijing, Tianjin, Shanghai, Nanjing and other big cities, some are exported. 44.Zhejiang Camel Brand Zhenmei Zhejiang Camel Brand Zhenmei, due to the selection of high-quality raw tea, has excellent natural quality, reasonable technology, advanced equipment, and the finished tea has a unique style in appearance and inner quality. The tea production has a history of more than 30 years.With its superior natural environment and exquisite tea-making technology, Zhejiang has always been famous for producing high-quality green tea, and is the main producing province of green tea in China.Zhenmei Green Tea, which is operated by Zhejiang Tea Import and Export Corporation of China Native Products and Livestock Products, has a beautiful appearance like eyebrows, green and frosty color, green and bright soup, high and long-lasting aroma, strong and fresh taste, and is a treasure among green teas. . In 1986, in the 25th World Quality Food Selection, the company’s Tiantan brand special-grade Jane eyebrow won the gold medal; in 1992, in the 31st World Quality Food Selection, the company’s Camel brand special-grade Jane eyebrow won the gold medal again. quality award.Zhejiang Zhenmei green tea has been exported to the United States, the Netherlands, Morocco, Algeria, Pakistan, Singapore, Hong Kong and other countries and regions in addition to being sold to large and medium-sized cities such as Shanghai, Beijing, Xi'an, Guangzhou and Hangzhou. 45.Huangshan Maofeng Huangshan Maofeng is a famous tea in ancient and modern times, which belongs to the category of green tea.Produced in one of China's top ten tourist attractions - Huangshan, Shexian County, Anhui Province.Huangshan has a long history of tea production. According to "Huizhou Fuzhi" records: "Huangshan tea was first produced in one of the reigns of Jiayou Renzong in Song Dynasty, 1056-1063, and flourished in the reign of Longqing Muzong in Ming Dynasty, 1567-1572." "Huangshan Chronicle" contains: "The tea grown in the stone gap next to the lotus nunnery has a lot of fragrance and cold rhyme, which hits people's palate and breaks the palate. It is called Huangshan Cloud and Mist." In 1597, when discussing famous historical teas, he wrote: "Famous mountains in the world must produce spiritual grass, and the temperature in the south of the Yangtze River makes it suitable for tea. Tang people first recommended Yangxian tea, and Song people most rebuilt the state." It is the Luogu of Changxing, the Huqiu of Wu, and the Longjing of Qiantang. It has a strong aroma and can travel with geese. It is called Huangshan, and Huangshan is also in Shezhong. However, it is far away to go to Songluo." According to Professor Chen Yu in "Anhui According to the textual research in the book "The Classic of Tea", the origin of Maofeng in Huangshan Mountain is from 1875 to 1908 during the Guangxu period of the Qing Dynasty. A small part of "Maofeng" purchased by the Xieyu tea house in the area was first transported and sold to the Kanto; around 1913. , Tea merchants from North China, Shandong and other places came to Huangshan to buy "baked green".Mao Feng's production has developed accordingly. The period from 1926 to 1937 was a prosperous period, with an annual output of more than 100 Dan.The production of Hou Maofeng was interrupted for a while, and it was not resumed until 1940-1949.After the founding of new China, Huangshan Maofeng has been greatly developed.By 1957, more than 100 tons of Maofeng from the first to third grades had been produced, and more than 200 kilograms of super-grade Maofeng produced by Yuguan and others. Huangshan Maofeng is produced in Taohua Temple, Songgu Temple, Suoqiao Temple, Yungu Temple, Ciguang Pavilion and Wangmantian and Mucen in Dongxiang, Shexian County, which are famous for their unique peaks, golden pines, sea of ​​clouds and strange rocks. Hou, Tiaocen, Daicen and other places.The climate here is mild, with an average annual temperature of 15-16°C; the rainfall is abundant, with an annual rainfall of about 2,000 millimeters.The mountains are high and the valleys are deep, the trees are densely covered, the clouds are misty, and the humidity is high.Tea trees mostly grow on high mountain slopes and in deep valleys. The altitude is generally below 700 meters. The surrounding trees are shaded and the streams are vertically and horizontally moist. The soil is deep and loose, with good water permeability and strong water retention. Phosphorus and potassium fertilizers are wusha soil, which is acidic, suitable for the growth of tea trees, with thick buds and leaves, and strong tenderness. The production process of Maofeng tea: Huangshan Maofeng tea is divided into special grade and first to third grade.Generally represented by special class.Below the third level is the baked greens in Shexian County, and the quality of baked greens in Shexian County is better than that in other areas.The special-grade famous tea is picked from Qingming to Guyu, with one bud and one leaf as the standard, which is called "sparrow mouth slightly opened" locally.The fresh leaves are spread out after harvesting to prevent dampness, and are picked and picked. All operations are light and easy, without damaging the buds and leaves. Old leaves, stems, and impurities are removed to keep the buds and leaves even and pure.On the same day, the fresh leaves are made into raw tea, which can be harvested and made on the spot to reduce the loss of active ingredients and keep the fragrance high and the taste strong.The quality of Maofeng harvested on sunny days is particularly good, followed by cloudy days. The deep-bottomed frying pan used for greening is commonly known as barrel pot. The temperature of the pot is 150°C. The fire temperature is high first and then low. Put about half a catty of fresh leaves in each pot, stir fry quickly with hands, and alternate hands.The characteristics are "five essentials": the gesture should be light, the turning should be fast, the raising should be high, and the leaves should be scattered like a goddess. Leave the remaining leaves in the pot to avoid overheating and scorching of the remaining leaves.Kill until the leaves are soft, the green air disappears, and the ripe fragrance first appears. At this time, lower the temperature of the pot, and pinch the leaves on the pot wall a few times to gently knead and organize them.Then immediately start the pot, with the help of bamboo tea loquat, sweep the green leaves into the raft plate, shake off the heat, and proceed to the next process-baking. Finishing is the key process of making Huangshan Maofeng. It requires skillful and accurate finishing techniques, so that it can be finished evenly, thoroughly, without burning, and without burning. To maintain the high quality of finishing, not only a good finishing master, but also a good fire master Otherwise, it will be difficult to control Huangshan Maofeng well. Baking uses charcoal fire and oven, which are divided into two processes: gross fire and foot fire.Maohuo prepares four ovens, which are turned over in turn, and the fire temperature decreases from high to low one by one.The temperature of the first oven is more than 90°C, and the temperature of the following three ovens is lowered by 10°C successively.The amount of leaves in one drying cage is one pot of green leaves. Spread the leaves evenly, turn them over and dry them cleanly, and leave no leaves on the top of the oven; move them lightly, without damaging the buds and leaves, and dry them in the stove until they are 70% to 80% dry. Bake it down, spread it out for several hours, and then gather eight to ten bamboo fire leaves in the oven to make enough fire.The full fire should be baked slowly, starting with a temperature of about 60°C, and baked until it is completely dry.Maocha should be properly preserved. Before being sold, it should be sorted out to remove impurities, and then refired to control the proper heat to achieve the fragrance of the tea. Then put it into an iron cylinder while it is hot, seal it with a cover, and store it for transportation. The excellent quality of Huangshan Maofeng: The super-grade Huangshan Maofeng tea is thin and flat, shaped like a "sparrow tongue", with golden fish leaves, commonly known as "tea bamboo shoots" or "golden flakes", which is different from one of the other characteristics of Maofeng. ; The buds are fat, uniform, and many hairs; the color is light green, yellowish and oily, commonly known as "ivory color", which is different from other Maofeng characteristics; the aroma is fresh and long; Bright; the bottom of the leaf is bright yellow and strong, evenly bright into flowers.There are two main reasons for the excellent quality of Huangshan Maofeng: One is that the natural environment is superior, and high-quality fresh leaves are cultivated; the other is that the production technology is exquisite, and the substances contained in fresh leaves are fully utilized and properly transformed into high-quality ingredients to form its high-fragrance, mellow taste, clear soup, and moist color. Huangshan Maofeng, in the early days of the founding of the People's Republic of China, was once listed as one of the top ten famous teas in the country; in June 1982 and May 1986, at the National Famous Tea Appraisal Conference held by the Ministry of Commerce in Changsha, Hunan, and Fuzhou, Fujian, consecutively In February 1987, it was awarded the title of Ministerial Famous Tea by the Ministry of Commerce; in September 1990, at the National Famous Tea Appraisal Conference held by the Ministry of Commerce in Xinyang City, Henan Province, it was awarded by Shexian Tea Company The Yingkesong brand Huangshan Maofeng produced was awarded the National Famous Tea for the third time.It is mainly sold to big cities such as Beijing, Shanghai, Guangzhou and Hefei, and exported to countries and regions such as France, the United Kingdom and Southeast Asia. 46.Huangshixi Maofeng Huangshixi Maofeng is produced in Huangshi Village, Lingyang Town, Qingyang County, Anhui Province.According to legend, at the end of the Tang Dynasty (901-904) during the Tianfu period of Emperor Zhaozong, a monk practiced together in a cave behind Tiantai Mountain on the top of Jiuhua Mountain. He collected tree roots and other wild fruits for food. Swelling, puffiness of the face.Later, fresh wild tea leaves were collected and brewed for drinking.As a result, the disease was cured.For the convenience of drinking, the tea is then dried and stored.It is exposed to the sun on a stone slab by the stream, and over time, yellow-brown spots are gradually left on this stone slab.Therefore, people call this stone "Huangshi", and the waterfall in the Tiantai area flows down the side of the cave, forming a stream of its own, so it is also called "Huangshi Stream".Later, the tea picked in this area was also named "Huangshixi Tea". The growth environment of tea trees in Huangshixi is superior: "The peaks are ninety-nine, and the rooftops are fragrant; the springs are gurgling, the mist is misty and the dew is dripping; the clouds are smoky, the bamboos are whistling and the pines are singing; the flowers are full, and the mountains and rivers are fragrant." The production method of Huangshixi Maofeng is divided into three processes: killing, kneading and baking.The quality characteristics of its finished tea: well-proportioned cords, light green and slightly yellow, and exposed velvet; when the soup is boiled, the mist forms, the water color is green and clear, the fragrance is refreshing, the taste is fresh and mellow, and the aftertaste is sweet. After brewing several times, the fragrance still exists; The bottom of the leaf is yellow-green and multi-bud, thick and even. The famous Huangshixi tea was listed as a tribute in the Song Dynasty.Before 1915, it won the gold medal of the Panama International Food Expo; after the founding of New China, it has been listed as a famous tea in Anhui Province; Huangshixi Maofeng was also designated by the central government as "ceremony tea" - tea for state affairs conferences.Because the tea is produced in Tiantai Mountain, the top of Jiuhua Mountain, a Buddhist holy place, it is known as "Buddhist tea" and is favored by overseas Chinese who come to Jiuhua and Tiantai for pilgrimage. buy. The tea is currently not only sold well in some large and medium-sized cities in China, but also exported to Germany, Hong Kong and Taiwan. 47.Huangshan green peony Huangshan green peony is produced in She County Science and Technology Experiment Station, Anhui Province.Huangshan Flower-shaped Famous Tea Technology Development Department of Shexian County is a flower-shaped high-grade fried green tea.This is Huangshan, a world-renowned tourist resort, a world-famous wonderland with magnificent scenery and diverse weather, famous for its strange pines, strange rocks, sea of ​​clouds, and hot springs. And a unique new product of Jiaming.The tea was successfully developed in 1986 by Wang Fangsheng, a young and middle-aged expert with outstanding contributions at the provincial level, and the engineer of She County Science and Technology Experimental Station. In December 1988, it passed the provincial appraisal in Hefei.In recognition of Wang Fangsheng's outstanding contribution to scientific research, the Anhui Provincial People's Government decided to issue special allowances and certificates to the provincial government starting from July 1993. Green peony is the most popular treasure among the innovative famous teas in Shexian County. It is famous for its six unique features: green color, fine fragrance, high fragrance, clear soup, sweet taste, and beautiful shape. It has both drinking value and ornamental value. Value, its unique rhyme features are: the petals of the flower pedicles are evenly arranged, the shape is round and not loose, the diameter of the flowers is about 5.5 cm, each flower is about 4 to 5 grams, and the inner stem is dry enough. The exquisite production process of green peony: the fresh leaves are collected from fine varieties of tea trees; the time is after the Qingming Festival and before the Grain Rain; the picking standard is one bud and two leaves for the first time.The production is divided into six processes, including light kneading, initial drying, bud selection and packaging, shape beautification, finalized baking, and full-dried storage. Finishing and light kneading: finishing is carried out in an eight-barrel pot.The amount of leaves thrown into each pot is about 200-300 grams. After the fresh leaves are put into the pot, the hand gestures require scooping, stripping, cleaning, lifting, shaking, loosening, lightness and speed.No stuffy yellow, no red stalks, red stalks, no burnt edge focus.When the green leaves are out of the pot, gently knead a few handfuls while they are hot, and the tea juice will overflow. Initial drying: Carry out on bamboo or wire cages, use charcoal as fuel, and electric drying is better.The temperature is between 90 and 110°C.Turn over and bake lightly, cleanly and quickly, and make the buds and leaves straight and slightly in the shape of orchid petals.When it is 4 to 50% dry, put it under drying and stand for a while to select buds. Bud selection and packaging: select dozens of buds and leaves of uniform size and length as the raw material for a green peony tea, arrange them neatly on the bamboo-made tube, the total length of the tube is 7 cm, and the diameter is 5 cm to 3.5 cm. It is in the middle of the bamboo joint.The tea buds are placed on both ends of the bamboo tube for shape. Modeling beautification: Prepare the shaping board, bud board and embossing board first, and then process the bud leaves in the bamboo tube into round bud leaf petals and bud base receptacles. The diameter of the bud leaves should not be greater than 5.5 cm and less than 5 cm. The diameter of the bud pedicle should not be greater than 1.5 cm or less than 1 cm, and the front and back of the camellia should be round and flat. Finalize the baking: proceed in two steps.The first step is to arrange the beautified green peonies on the pressing plate, leaving a certain distance between the flowers, and then use another piece of pressure to press on it, generally 50 kg, for about 6 seconds, and take off the cover to bake.In the second step, the shaped camellias are moved to the special bamboo baking circle, and the lid of the drying cage is fixed and baked tightly.The fuel charcoal used should be dry, and the charcoal head should be removed. When the charcoal head is burned, the charcoal smoke will affect the fragrance of the tea. When the temperature rises to 90°~110°C, it is baked.The pedicle side of the tea should be baked first, and then the buds and leaves should be baked on the other side, turning over every 1 to 2 minutes, and the heat should be evenly distributed.When it is 70% to 80% dry, let it cool down for 3 to 4 hours. Storage of dry feet: the temperature of dry feet should be high first and then low, bake slowly, the temperature should be controlled at 70°~80°C, turn the palms every two minutes, until the hands are twisted into powder, then dry it while it is hot Packed for storage. Huangshan green peony tea has been successfully developed and put on the market, and has been well received and welcomed by domestic tea academic circles and merchants.Tea experts from the Ministry of Commerce commented that it is "both pleasant drinking value and touching ornamental value"; Mr. Li Ruixian, head of the Lu Yu tea art delegation in Taiwan Province, praised it as "the first flower made of tea in the world" Japanese businessmen praised it for "adding new flowers to the long-standing Chinese tea".When "Huangshan Green Peony" successively appeared in Guangzhou Fair, Shanghai Small International Fair, Beijing International Invention Exhibition, Huangshan International Tourism Festival, and in Thailand, Commonwealth of Independent States, Kuwait and other countries, it was highly appreciated and admired. Welcome, customers from dozens of countries and regions have been seeking to purchase. Huangshan green peony has become a precious gift for weddings, birthday celebrations, and entertaining distinguished guests. Since it was successfully developed and put on the market in the mid-1980s, it has received awards and honorary titles or certificates for more than 20 times: for example, it was listed as an innovative high-quality tea with unique style at the Anhui Famous Tea Appraisal in June 1986; In May 1988, it was rated as the second place in the 84 kinds of famous tea tasting in the old economic zone of Shanghai; in July 1988, it was rated as the third prize of Anhui Province Invention; in October of the same year, it was awarded the honorary certificate of Beijing International Invention Exhibition; in 1989 It was appraised as a special high-quality tea in Anhui Province; in August of the same year, it was praised by the circular at the National Famous Tea Appraisal Conference; in October 1990, it was awarded the China Invention Silver Medal by the China Invention Association; in December of the same year, it was awarded the first prize of scientific and technological progress in Huangshan City and the third prize of Anhui Science and Technology Spark; in April 1991, the second prize of Anhui Science and Technology Achievement Expo; in October of the same year, the national "tea" invention patent certificate issued by the State Patent Office; Award of Excellence in Plan Achievements Expo; in 1992, it was listed as a national key new product trial production appraisal plan and won a national new product certificate; in June of the same year, it was named Anhui Famous Tea; in July of the same year, it was awarded the national "Tea Flower "Invention patent certificate; in December 1992, it won the Star Award of Invention and Innovation Technology of the United Nations Technology Information Promotion System TIPS China National Branch; in June 1994, it won the best-selling product award at the China Tea and Ceramics Culture Exhibition. 48.Magu tea Magu tea is produced in Magu Mountain, 10 kilometers southwest of Nancheng County, Jiangxi Province. Magu Mountain is known as "a blessed place with caves and heavens, showing off the southeast".The mountains here are majestic, with peaks and peaks, streams and waterfalls flowing, and beautiful scenery.There are famous scenic spots and historical sites such as Shengong Spring, Danxia Cave, Xunzhen Temple, Banshan Pavilion, and Xiandu Pavilion on the mountain. Tea production in Magu Mountain in Nancheng County has a history of more than one thousand years.According to "Nancheng County Chronicles", the production of Magu tea flourished in the Tang Dynasty.There is also a beautiful and touching story about the origin of Magu tea in the local area: According to legend, in the Eastern Han Dynasty, a fairy Magu used to travel to the mountain to cultivate in the fairyland. The emulsion in the Shengongquan stone is used for cooking tea and entertaining guests. The tea tastes delicious and fragrant.Maybe this is the origin of Magu tea? Magushan tea gardens are mostly distributed in mountainous areas with an altitude of 600-1000 meters, surrounded by clouds and mist all year round, with a mild climate, an average annual temperature of 15°C, an annual precipitation of 2,300 mm, short sunshine, humid air, and a relative humidity of more than 85%; the soil is mostly quartz. Detrital purple soil formed by weathering of sandstone parent material, deep soil layer, strong water absorption, thick humus layer, and fertile soil. Picking process and quality characteristics: Picking first buds and one leaf or one bud and two leaves.The production is divided into six processes: picking greens, killing greens, first kneading, frying greens, lightly kneading, and frying.Each process requires meticulous operation according to the specifications.The finished tea has the characteristics of tightly knotted and even, silver-gray and emerald green color, fresh and thick aroma, bright soup color, and sweet taste.The finished products are divided into five grades: special, first, second, third and fourth.Special grade tea contains 3.5% amino acid.It has obvious effects of benefiting thinking, quenching thirst, diuresis, refreshing and relieving worries.It has a certain effect on colds, bloating, vomiting and diarrhea, and gastrointestinal discomfort. It can also prevent tooth decay and anti-virus. In 1985, it was rated as high-quality traditional famous tea in Jiangxi Province.In addition to being sold domestically, it is also exported to Hong Kong and Southeast Asia. 49.Wuyuan Mingmei Wuyuan Mingmei is one of the green tea treasures.It is named for its slender cords like the eyebrows of ladies and gentlemen.Produced in Wuyuan County, Jiangxi Province.Zhanggong Mountain, Xitou, Jiangwan, Dafan, Tuochuan, Gutan, Duanxin, Qiukou and other places are the natural origins of Mingmei tea.It is located in the mountainous area of ​​northeastern Jiangxi, surrounded by the Huaiyu Mountains and the remnants of the Huangshan Mountains. The terrain is high and steep, with towering peaks and ridges. The annual average temperature is 16.7°C, the temperature difference between day and night is more than 10°C, the annual precipitation is about 2000 mm, and the relative humidity is 83%. The frost-free period reaches 250 days, and there are more than 60 foggy days throughout the year.The soil is mostly red and yellow soil with a deep humus layer.The cliffs and valleys are often shrouded in clouds and mist, and the tea trees are mostly irradiated by radiant light. The budding period is early, the leaves are thick and tender, and the nutrients are rich. Picking process and tea quality: The standard for picking fresh leaves is one bud and one leaf and one bud and two leaves for the first time. Choose the ones with strong buds, fat leaves, and dense pekoe. It is refined through six processes.Among them, pan-frying is the key process to form the unique quality of Wuyuan Mingmei tea.The method is to keep the temperature of the pot at about 90°C, throw about 1 kg of leaves in each pot, put four fingers together, open the palm, with the thumb facing upwards, and the little finger points to the pot, using wrist and arm strength, slowly push the tea leaves from the bottom of the pot with both hands. To the edge of the pot, when the tea leaves fall freely from the top, hold the tea with both hands and twist it gently, shake off the agglomerates, and repeat the cycle.Because the tea grows in a uniquely favorable environment, it is rich in nutrients and aromatic substances, especially high in protein, amino acids, vitamins, caffeine, catechins, and water extracts.The finished product has a high and long-lasting aroma, a mellow and refreshing tea taste, a clear yellow-green tea soup, and a tender leaf base; its shape is thin and delicate, with sharp edges and sharp edges, and its emerald green color is the best among eyebrow teas. Wuyuan County has cultivated and produced tea as early as the Tang Dynasty, with a history of 1,200 years. Mingmei tea is a new product successfully developed by Wuyuan Tea Factory in 1958 based on the fresh buds and leaves of "Shangmeizhou" shrubs, middle-leaf, early-bud varieties and large-leaf tea trees. At the National Agricultural Exhibition in 1959, the Ministry of Commerce appraised the tea as "World Tea Treasure"; in 1982, it was rated as a national famous tea; The Jiangshan brand Mingmei produced by the factory has been rated as a national famous tea for two consecutive years. 50.Yandang Maofeng Yandang Maofeng, also known as Yandang Yunwu Tea, was once called Baiyun Tea in ancient times, commonly known as Yanshan Tea.Produced in Yandang Mountain in Yueqing County, Zhejiang Province.Yandang Mountain is a branch of Kuocang Mountain, also known as North Yandang Mountain, or Yanshan Mountain for short.It is famous for its beautiful mountains and rivers.Known as "the first mountain in the southeast".Yandang was well-known in the early Tang Dynasty, and its reputation gradually grew after 976, the first year of Taiping Xingguo in the Northern Song Dynasty. Temples and pavilions flourished one after another. At that time, there were 18 ancient temples, 16 pavilions, and 10 courtyards; All formed, with a total of more than 380 scenic spots, becoming the largest scenic spot in southeastern Zhejiang.Among them, Baigangjian is the highest peak, with an altitude of 1150 meters.Yandang Mountain has produced tea since ancient times, and Yanshan Tea is known as one of Yandang's "Five Treasures", Yanming, Sweet Fish, Guanyin Bamboo, Venus Grass, and Mountain Legong Bird. Yandang Mountain is high, rainy, cold and foggy.Famous tea-producing areas are all within the scenic area, including Longqiubei, Douliaoshi Cave and Yanhugang, all of which are located at an altitude of more than 800 meters.The Longqiubei Tea Garden is behind the peak of the famous Dalongqiu Waterfall in my country.The water volleys down from Lianyun Peak, which is about 190 meters high, and it is very spectacular.In the Qing Dynasty, Yuan Mu wrote in a poem: "Longqiu Mountain is extremely high and mighty, with a line of waterfalls flying across the sky, above five feet there is still water, and below ten feet is full of smoke, and from hundreds to thousands of feet, it is difficult to distinguish between clouds, water and smoke. "The Yanhugang tea area is 900-1046 meters above sea level. The three lakes in the north, middle and east of the mountain top have now dried up, leaving only a small pond with reeds growing in clusters. Wild geese return to the south in autumn and often live here. Xu Xiake called it "Home of Hongyan", Yanhu Lake is shrouded in clouds and mists all year round, and the tea it produces is listed as top grade. Yandang Mountain has a long history of tea production, more than a thousand years. "Wenzhou Fuzhi" records: "The five counties of Wenzhou Prefecture have tea, and Yueqing has the back of Longqiu in Yandang Mountain. There is also new tea. It should be rainy on the top of the peak, and it will start to germinate in cold weather. When harvesting, the forest is quiet, and the place where it is steamed is a good stone spring. Keep it as a secret bag and send it to Wuliu's house. Famous in all directions, it was listed as a tribute in the Ming Dynasty.After the founding of New China, new tea gardens were vigorously developed, and tea trees were also widely planted in old tea areas, and the output continued to expand.Because the tea garden is located in a high mountain, the temperature is low, the tea buds germinate slowly, and the tea picking season is delayed, which is the characteristic of Yandang tea.Among them, the tea produced in Longqiubei is of the best quality. Tea trees are shaded by clouds and mist all the year round, and grow in deep and fertile soil. The buds are fat and the leaves are thick, and the color is emerald green and oily.A few tea trees grow in the crevices of cliffs, and it is difficult to pick them manually. In ancient times, mountain monks trained monkeys to climb cliffs to collect tea.The collected tea leaves are called "monkey tea".Because monkey tea absorbs rain and dew all the year round and effective mineral components in rock crevices, the tea tastes excellent and has high nutritional value. Picking process and tea quality characteristics: Yandang mountain tea has a wide variety of items.According to "Yanshan Chronicle": "There are many tea products in eastern Zhejiang, and Yanshan is the most famous. Every spring and sunny day, bud tea is picked as a tribute. One flag and one shot, and the white one is called Ming tea; the one picked on the rainy day is called rain tea. This is the top grade." Maofeng tea is made by picking new shoots with one bud and one leaf to one bud and two leaves during Qingming and Guyu.The fresh leaves are spread, greened, cooled, kneaded, firstly baked, cooled, kneaded lightly, and dried until fully dry, then the tea powder is sieved off, and after cooling, they are packed in boxes and sealed in time.The finished tea has a long and tight appearance, tender tea quality, emerald green color, and hidden buds; when brewing, the soup is light green and bright, with buds and leaves connected together, the tea is rich in aroma, mellow in taste, full of strange fragrance, wonderful.This product is resistant to storage and has the reputation of "three years of unbeaten golden buds".