May I ask the origin, characteristics and prices of the top ten famous teas in China? And the origin, characteristics and price of Guizhou famous tea?

China is the first country to grow tea trees. By the Tang Dynasty, tea had become an ordinary drink. In the Tang Dynasty, Lu Yu wrote the Tea Classic in three volumes, which described the shape of tea tree, the origin of tea and the process of making tea in detail, and was honored as the "tea god" by later generations.

Drinking tea has many advantages:

1, clearing away heat and quenching thirst, relieving fatigue with excitement.

2, conducive to digestion.

3, cancer prevention and sterilization, good for health.

Tea varieties are divided into six categories: black tea, green tea, green tea, yellow tea, white tea and black tea. The top ten famous teas in China are:

First, West Lake Longjing Tea. The beauty of tea lies in Longjing. It is named after it is produced in Longjing Village, Xihu District, Hangzhou.

Second, Dongting Biluochun. "Dongting biluochun, tea is fragrant and drunk." It is produced in Dongting Mountain on the coast of Taihu Lake in Jiangsu Province.

Third, Wuyi Rock Tea. "Streams are the best in the world, and Wuyi immortals have been planted since ancient times." Produced in Wuyishan Mountain, a famous mountain southeast of Xiujia in northern Fujian, it is regarded as a rare treasure in oolong tea together with Tieguanyin tea.

Fourth, Tieguanyin. Produced in Anxi County, southern Fujian.

Five, Tunxi green tea. The abbreviation of "Tunlu" is the general name of fried green tea produced in Tunxi, Anhui Province.

Six, Qimen black tea. Referred to as "Qi Hong", it is produced in the mountainous area of Qimen County, Anhui Province.

Seven, Xinyang Maojian tea. Produced in Dabie Mountain area of Xinyang, Henan Province, also known as "Mao Feng, Henan Province".

Eight, Junshan silver needle. Produced in Junshan, Yueyang, Hunan Province, it is made of fat buds.

Nine, Pu 'er tea. Named after the origin of Yunnan Pu 'er.

X. yunnan black tea. Yunnan is rich in black tea with many fine products, so it is called "yunnan black tea".

1, West Lake Longjing

The beauty of the West Lake and the famous Longjing tea have long been famous in the world. Visiting the West Lake and drinking Longjing tea are the best enjoyment for tourists in Hangzhou. West Lake Longjing tea is produced in the mountains around the West Lake. Its quality characteristics are: flat and beautiful appearance, green color, mellow aroma, mellow inner quality, soaked in a cup, green bud leaves, like water hibiscus, lifelike. West Lake Longjing Tea is famous for its green color, strong fragrance, sweet taste and beautiful shape.

The excellent quality of Longjing tea is formed by fine processing technology. Picking 1 bud, 1 leaf and 1 bud with two leaves at the early stage of development as raw materials, and carrying out several procedures such as spreading, green pot frying, moisture regain, screening, steaming, screening and sorting (removing yellow tablets and tea powder), dust removal, warehousing and the like. The frying process of Longjing tea is very complicated. According to different fresh leaf raw materials and different frying stages, ten techniques of "shaking, patting, pressing, spreading, throwing, buckling, standing, grasping, pressing and grinding" are adopted respectively. Anyone who has seen the whole frying process of Longjing tea will think that Longjing tea is indeed a beautiful handicraft.

It is advisable to drink Longjing tea in a glass. Add 200ml of 80℃ hot water to 3g of tea. After brewing for 3-5 minutes, you can smell the fragrance, watch the color and taste.

In the past, Longjing tea in West Lake was divided into five categories: lion, dragon, cloud, tiger and plum. Lion is produced in Shifeng area of Longjing, Dragon is produced in Longjing and Wengjiashan areas, Cloud is produced in Yun Qi and Wuyunshan areas, Tiger is produced in Hupao area and Mei is produced in meijiawu area. Among them, it is recognized that the products produced by Shifeng have the best aroma quality.

Gan long Yu feng long Jing cha

West Lake in Hangzhou, Zhejiang, surrounded by mountains on three sides, is as beautiful as jade. In the southwest of the West Lake, there is a Longjing village, surrounded by beautiful peaks and clouds, which is a famous Longjing tea producing area.

According to legend, one year, Emperor Qing Qianlong went down to the south of the Yangtze River and came to rest at Gong Hu Temple under the Lion Peak near Longjing Village. Monks in the temple serve local famous tea. Ganlong is good at tea ceremony. When he saw the tea, he couldn't help being surprised. I saw pieces of tender tea in the white jade porcelain bowl, which looked like a sparrow tongue, dark green and fragrant in the green liquid. He took a sip, only to feel the fragrance on his cheeks, unspeakable fragrance. So Qianlong summoned the monk and asked, "What's the name of this tea? Where is it made? " The monk replied, "tell your majesty that this is Longjing tea produced in a small temple." On the spur of the moment, Qianlong walked out of the temple gate, only to see Gong Hu's front hall green as dye, eighteen tea trees sprouting, green and low, and the surrounding mountains rolling like lions. At this time, the dragon was happy. The tea name Longjing and the mountain name Lion Peak all seem to indicate his brilliant achievements, and 18 is an auspicious number. And tea is really pleasing to the eye, sweet and refreshing, so Qianlong named the 18 tea tree in front of Gong Hu Temple as "Imperial Tea" on the spot.

Since then, Longjing Tea has gained great fame.

2. "Biluochun"

"Biluochun" in Dongting Lake, formerly known as "Scaring Evil People", was produced at the foot of Biluochun Peak in Dongshan, Dongting Lake, Suzhou. According to Taihu Lake Preparation, "It is said that more than 1,300 years ago, there were several branches of wild tea between the stone walls of Robbie Peak in Dongting Mountain, which were collected by the villagers and had an abnormal aroma, so they were called' shocking'." According to Lu, Biluochun is a kind of wild tea, which grows on the stone wall of Biluofeng in Dongting Mountain. After being discovered by local people, they were collected and put in bamboo baskets to take back as daily drinks. One year, wild tea grew so luxuriantly that the collected tea could not be put into a bamboo basket. Everyone held the extra tea in their arms, but the tea was stained with hot air and smelled a strange fragrance. The tea-picking girl screamed, "It's scary."

From then on, the girls picked tea without bamboo baskets, but held it in their arms, and named the tea "Horror Fragrance". There are poems in Qing dynasty as evidence:

"This tea is one of the few in the past, the essence is not baked. When Emei was picking on the 15th, it steamed jasper with a touch of crisp breasts. The spring rain is full of milk flowers. "

In the thirty-eighth year of Kangxi in Qing Dynasty (1699), Emperor Kangxi visited Taihu Lake in the south, and Luo Song, the governor of Jiangnan, gave this tea. After Emperor Kangxi tasted it, he felt the smell was abnormal and refreshing. Ask Luo Song what kind of tea this is. Luo Song replied: "It scares people and smells good." . After hearing this, Emperor Kangxi thought it was indecent. Because it was dark brown and curved like a snail, it was produced in early spring, so it was named "Biluochun". Since then, "Biluochun" has become a famous tea.

Tasting "Biluochun" tea is an elegant taste, so we should work hard on the word "quality". If you just want to quench your thirst, soda water, cola, coarse tea and cold boiled water will do. Why waste expensive good tea? If you want to experience the fun of the word "Pin", you might as well sit down and hold a cup of "Biluochun" new tea, sip it slowly, leave a faint scent between your teeth and cheeks, and gradually reach a kind of Tao Ran realm, and your big troubles will disappear.

Dongting Biluochun

Kangxi was named after Dongting Mountain in Taihu Lake, Wuxian County, Jiangsu Province. It has the natural qualities of floral and fruity fragrance, strong fragrance, fresh taste and bright color, and is praised as a famous tea treasure by people. Biluochun tea is curled in a spiral shape, with white hair exposed, silvery green and green, tender leaves, fresh and refreshing. After brewing, white clouds roll, snowflakes fly and the fragrance attacks people. Brewing with warm water can still sink to the bottom of the cup. If the tea leaves fall first, they will still sink, release fragrance and spread leaves, so Biluochun is famous at home and abroad.

Biluochun tea is tender, so it must be picked in time. Picking high-grade Biluochun began around the vernal equinox, and Qingming is the golden season for picking. When picking, you should pick one bud and one leaf, which is just developed. The fine and tender bud leaves collected by "Que Tongue" should be roughed immediately, and the old leaves, big leaves and discolored bud leaves should be removed. A kilo of high-grade Biluochun is probably the delicate tongue of 60,000 to 70,000 workers, which shows the depth of time and the delicate and pure degree of bud leaves. From picking, picking to making, the three processes must be very delicate. The quality of the same fresh leaves varies greatly because of different production and cooking time.

Biluochun is a kind of high-grade traditional craft tea, which is completely hand-made, with frying in kneading and kneading in frying. Delicate bud leaves and exquisite craftsmanship make Biluochun form a unique style with excellent color, fragrance and shape. Dongting biluochun, tea is the most fragrant.

3. Wuyi Rock Tea

Wuyishan is known as "a must in the southeast". It has been a tourist attraction since ancient times. Wuyishan is famous at home and abroad, not only because of its beautiful scenery, but also because it is rich in Wuyi rock tea. Wuyi was surprised not only by the wonders of water, but also by the wonders of tea making.

Wuyi produced steamed green tea in the Tang Dynasty, and after tribute tea in the late Ming Dynasty, Wuyi tea production had a greater development, accumulated the essence of tea-making experience in previous dynasties, and created Wuyi rock tea.

Tea is produced in different places: Yanzheng Tea, Banyan Tea and Zhoucha. Yanzheng tea refers to the tea produced in the center of Wuyi Mountain. It is fragrant, delicious and mellow, and its rock rhyme is particularly obvious. Semi-rock tea refers to tea produced on the edge of Wuyi rock vein, and its rock rhyme is slightly inferior to Yanzheng tea. Zhou tea generally refers to the tea produced by Chongxi, Jiuquxi and Huangbaixi on both sides of Wuyi rock paintings, and its quality is low.

Wuyi rock tea has a unique production method, exquisite craftsmanship and the essence of the production principle of red green tea. In the process of production, the proper tea varieties are selected, the picking standards are strict, and the exquisite baking technology is used.

The process of baking rock tea is: withering, turning green, turning green, rolling and baking. Rock tea is alternately green, shaken and hand-made. Put the sun-dried tea green into a water sieve or a green shaker, and turn it constantly to make the leaf edge rub. The number of times of shaking green is from less to more, and the intensity is from light to heavy. The intermittent time is from short to long, and it is repeated for 5 to 7 times. In the later stage, if you are not shaking enough, you will supplement it by clapping your hands. The whole journey takes 8 ~ 12 hours. Due to the variety of tea trees, climate and sunburn degree, the number and degree of turning green are different, that is, "dry when you look at turning green", "lightly wither" and "heavily wither and lightly shake". The baking characteristics of rock tea are high temperature water baking and slow fire baking, which form a unique firepower.

Wuyi rock tea has a unique style. "The cup is as small as a walnut and the pot is as small as a citron. I can't bear to swallow it every time I pour it. Smell its fragrance first, then taste it, chew slowly and be considerate "(Suiyuan Food List). The second bubble of the soup came out. The aroma of tea soup enters from the mouth and exhales from the throat through the nostrils for three times in a row. The so-called "three tones" can identify the aroma of top grade rock tea. There is even more "seven bubbles are more fragrant".

4. Anxi Tieguanyin

Tieguanyin originated in Anxi County, Fujian Province. Tieguanyin in Anxi is well-made and exquisite in craftsmanship. Harvesting all the year round, Grain Rain is spring tea from long summer, and the output accounts for half of the whole year, with the best quality.

The standard for picking fresh leaves of Tieguanyin must be to pick two or three leaves after the tender buds form buds and the top Ye Gang develops into a small mouth. When picking, you should do the "five noes", that is, do not break leaves, touch the tips of broken leaves, do not pick single pieces, do not pick fish leaves and old terrier. The production process of Anxi Tieguanyin is made by cooling, drying, cooling, baking, frying, rolling, primary baking, secondary baking, rolling again, slow baking with slow fire and air separation. The elaborately made Tieguanyin tea strips are tightly knotted, and the tea strips are curly, firm and thick, showing the head shape of a green-bellied dragonfly, and the color is moist and sandy green. A good Tieguanyin will condense into a layer of frost due to the evaporation of caffeine with water in the production process, which is one of the important characteristics of high-quality Tieguanyin.

Tieguanyin soup is golden in color, rich and clear, with thick and bright leaves and silky luster. After brewing, there is a natural orchid fragrance, the taste is pure and heavy, the tea soup is mellow and sweet, and the entrance is sweet and fragrant; The fragrance is rich and lasting, and it has the reputation of "seven bubbles and many fragrances".

Tasting of Tieguanyin: At present, in Xiamen, Zhangzhou, Quanzhou, Fujian, Xiamen, Chaoshan and Taiwan Province Province, the traditional drinking method of Kung Fu tea is still used. You can taste a small tea set, smell it first, then taste it, and suddenly you will feel the fragrance overflowing and the aftertaste endless. Tea leaves are put in a clay pot and boiled water is poured in. At this time, there is a special smell coming to the nose. It's just that it never tasted manna. It's a pleasure to have friends coming from afar. It's really an art of life.

5. Tunxi green tea

Tunlu is the abbreviation of Tunxi Green Tea in Anhui Province. Many tea drinkers regard it as one of the best famous teas in China.

The main producing areas are Xiuning, Shexian, Shide, Jixi and Ningguo in Anhui. Because it was processed and exported in Tunxi in history, it was named "Tunlu". This kind of tea is compact, uniform and intense, green and moist in color. After brewing, the soup is green and bright, with rich aroma and mellow taste. This is a famous brand of green tea in China. "Tun green" belongs to the category of fried green, and Tun green tea is also called "long fried green". Its practice originated from the method of making usnea peel tea. The varieties are Zhenmei, Gong Xi, Tezhen, Yucha, Xiumei and Lvpian, with different grades of 6 colors 18. In addition, jasmine, Zhu Lan, magnolia, hawksbill, sweet-scented osmanthus, rose and other scented teas can all leave the cellar. "Tunlu" first appeared in the international market during the Wanli period of the Ming Dynasty (1573 ~ 1620), and was exported to European and American countries in 19 13. It was once known as "the best tea" and "green gold". 1920, there were more than 100 tea merchants in Tunxi, and there was a saying that "there were guests on the boat in Tunxi and tea was loaded at the ferry".

Tuna has always been an important commodity in China's foreign trade, selling well in more than 50 countries and regions on five continents.

6. Qimen Black Tea

Among the world-famous black teas, "Qi Hong" is unique and particularly attractive. It has won long-term praise in the international market for its beautiful appearance and is regarded as the leader of tea.

Qi Hong, the abbreviation of Qimen black tea, is a treasure in Kung Fu black tea. Won the gold medal of 19 15 Panama International Fair, and was praised as "the best in the crowd" and "prince tea". Since/kloc-was founded more than 0/00 years ago, it has maintained excellent quality and style, and enjoys a good reputation at home and abroad. Its biggest feature is that it is full of blue fragrance, with fine hairs on the tea leaves, slender and compact in shape, and the length of the first batch of tea leaves is similar.

Qimen area in Anhui province is an ancient tea area, which was rich in tea in Tang Dynasty. At that time, green tea was produced in Qimen area, and the production method was similar to that of Lu 'an tea. In the first year of Guangxu in Qing Dynasty, there was a man named Yu Gan in Gan County, a minister who retired from Fujian and went back to his hometown to do business. Seeing that black tea is very popular and profitable, he imitated the Minjiang River system, first established a black tea village in Du Yao Street, Zhide County, and successfully planted black tea. There is also a saying that the transformation of Qimen black tea began in Guixi Renhu, south township of Qimen. Seeing that the sales of green tea were sluggish at that time and black tea was selling well, Hu Yu 1976 opened a Rishun tea factory to imitate black tea and achieved success.

Qi Hong mainly exports to Britain. In the London tea market, Qi Hong is known as the treasure of tea. Whenever Qihong new tea comes on the market, people rush to buy it.

Qihong has a unique fresh and lasting fragrance, which is called sugar fragrance or apple fragrance by tea teachers at home and abroad. It contains orchid fragrance, lofty, long and unique, and is called "Qimenxiang" in the international market.

7. Xinyang Maojian tea

Xinyang Maojian tea is often listed among the top ten famous teas in China. Xinyang Maojian tea is named after this place. Xinyang is in the south of Henan Province, where there are abundant natural products.

Xinyang Maojian tea is mainly produced in the mountainous area of southwest Xinyang. Che Yun, Jiyun, Wu Yun, Tian Yun, Yunyang, Heilongtan and Bailongtan are the most famous teas. Locals call these places "Five Clouds and Two Tans". Here, the mountains are high and the terrain is good, the fog is diffuse all year round, the tea is rich in fragrance and of high quality.

Xinyang Maojian tea is round in shape, green in color, rich in aroma and mellow in taste. In the Tang Dynasty, Xinyang once presented tea as a tribute to the emperor. Su Dongpo, a poet in the Song Dynasty, once said that "Huainan tea is the first in Xinyang" and spoke highly of Xinyang tea.

Xinyang Maojian tea has three varieties according to seasons. As the saying goes: "Spring tea is bitter, summer tea is astringent, and autumn tea is fragrant, so I can't bear to pick it", which refers to the picking of Xinyang Maojian tea. This tea is picked three times a year, in spring, summer and autumn. Spring tea is best picked in front of Grain Rain. Spring tea is green, bitter first and sweet later. Summer tea tastes astringent and black. The tea picked after a thousand years is autumn tea. Autumn tea has a unique flavor and low yield, which is especially precious. Therefore, there is a saying that "autumn tea is delicious and reluctant to pick it". The folk song "Leave friends in the morning and parents in the evening" shows the sincerity of tea villagers to their friends and filial piety to their parents. Spring tea and autumn tea are both top grades in tea, so they are really suitable as gifts.

8. Junshan Silver Needle

The "Junshan Silver Needle" wrapped in silver is produced in Junshan (Junshan, Yueyang, Hunan), a beautiful island in Dongting Lake, which is known as 800 Li. It is composed of undeveloped fat buds. The buds are fat, straight and even, covered with fine hairs, golden and bright in color, fresh in aroma, light yellow in brown, sweet and refreshing in taste. After brewing, it seems that tender buds rush to the water surface, stand in the air, and then slowly sink into the bottom of the cup, like a group of unearthed bamboo shoots, standing like a silver knife. Junshan Yinzhen is a famous tea, and there are many fakes. The fake silver needle smells like grass, and the silver needle will not stand up when it is soaked.

There is a fairy well called Liu Yijing in Junshan. The water quality of well water is very good. Used for brewing tea and wine, sweet and delicious. Junshan is a mountain island with an altitude of 90 meters. There are 72 peaks, one for each, with scenery and all kinds of magical stories. Surrounded by Yinshan, white waves are monstrous and foggy. The deep and fertile soil layer is a good place for the growth and development of tea trees. According to research, tea was accepted as a tribute during the Liang Wudi period in the Southern and Northern Dynasties. According to legend, there are 48 temples in Junshan, and there are tea gardens in the temples.

Junshan Yinzhen belongs to light fermented tea and is called "yellow tea". Its soup is ruddy and fragrant, and it only feels faint fragrance after drinking, which is really a great enjoyment for friends who like tea.

9, yunnan black tea.

As the name implies, it is tea produced in Yunnan, referring to yunnan black tea, also known as Dianhong. Dianhong is produced in Xishuangbanna, Jinghong and Puwen, Yunnan.

Dianhong congou tea, a kind of congou tea with big leaves, is a new flower of congou tea in China. It is famous for its full and compact appearance, glittering aroma and rich taste.

Dianhong Kung Fu is characterized by compact shape, fat and majestic, dark color of dry tea, brilliant golden light, bright color of inner soup, fresh and long aroma, strong and refreshing taste and rich stimulation. Red and tender leaves, unique to China, are world-famous Kung Fu black tea.

Dianhong is a famous black tea variety in the world tea market. Yunnan tea is divided into two kinds: kungfu tea and broken tea. Dianjiang Kung Fu Tea, also known as Dianhong Strip Tea, has plump buds and leaves, bright red soup color, rich taste and strong aroma. Dianhong broken tea, also known as Dianhong graded tea, is a rising star developed in recent years, with uniform appearance, moist color and bright red soup color.

10, Pu 'er tea

Pu 'er tea is the representative of black tea. Pu 'er tea is the general name of all kinds of Yunnan pressed tea made by steaming green tea or black tea, including Tuo tea, cake tea, square tea and pressed tea. Various kinds of Pu 'er tea can be made by different processing methods. Pu 'er loose tea is made from fresh leaves by deactivating enzymes, rolling and drying in the sun. Steamed Pu 'er loose tea can be made into square Pu 'er square tea, bowl-shaped Pu 'er Tuo tea, round seven-cake tea and heart-shaped Pu 'er pressed tea. Pu 'er tea has unique quality, moist color, rich aroma, mellow and sweet taste, endless aftertaste after drinking, mild nature and good pharmacological effect.

Pu 'er tea is produced in Xishuangbanna, Yunnan, with a long history of production. According to Li Shixu's Natural History in the Southern Song Dynasty, it has been used in the Western Fan since the Tang Dynasty. In the Qing Dynasty, the tea produced around Pu 'er Prefecture, which is now Pu 'er County, was transported to Pu 'er Prefecture for centralized processing and redistribution, and Pu 'er became a distribution center, hence the name Pu 'er tea in Mongolia, Kang and Tibet.

The history of Pu 'er tea can be traced back to the Eastern Han Dynasty, which is 2000 years ago. There is a folk saying that "Wuhou is the legacy of Zhuge Liang, the prime minister of the Three Kingdoms period", so the cultivation and utilization of Pu 'er tea has a history of at least 1700 years. Historically, Pu 'er tea refers to green-wool tea made from big-leaf tea produced in Xishuangbanna, the "six major tea mountains", and various kinds of pressed tea made from green-wool tea, such as Pu 'er square tea, Pu 'er Tuo tea, Qizi cake tea, Tibetan pressed tea, round tea, bamboo tube tea and assembled loose tea. In the long-term production and sales process, the varieties of Pu 'er tea are constantly updated, forming its own unique products.

Pu 'er tea is made of fine Yunnan big leaf species, and its fresh leaves are specially processed. The rope is thick, moist or brownish red in color, mellow and sweet in taste, and has a unique fragrance. Pu 'er tea is considered as a health drink. Medical clinical experiments have proved that Pu 'er tea has many functions, such as reducing blood fat, losing weight, inhibiting bacteria, helping digestion, warming stomach, promoting fluid production, quenching thirst, sobering up and detoxifying. Therefore, overseas Chinese and compatriots in Hong Kong and Macao often regard Pu 'er tea as a wonderful health care product.

Pu 'er tea has its own unique processing program, which generally goes through several processes such as enzyme fixation, rolling, drying and stacking. Fresh-picked tea leaves become Pu 'er Maoqing after deactivation, rolling and drying. At this time, Mao Qing was charming, sharp, but incoherent. After making raw tea, it can be divided into "cooked tea" and "raw tea" because of different subsequent processes. After the pile is stuffy, it becomes "cooked tea". After a long period of storage, it can be sold when its taste is stable and clean, and the storage time usually takes 3 ~ 5 years. "Raw tea" means that raw tea is completely transformed into cooked tea by nature without going through the process of piling up. The process of natural maturation is quite slow, which takes at least 5 ~ 8 years. After the raw tea is completely cooked, its fragrance is still vivid. The longer it takes, the more its fragrance and vitality will be revealed and stabilized, thus forming the tradition of "making new tea and selling old tea" in Pu 'er tea.

The excellent quality of Pu 'er tea is not only manifested in aroma, moisture and mellow taste, but also mainly for Tibetan compatriots to drink. The nomadic people's staple food is meat. As the saying goes, "It's OK not to eat for three days, but not to drink tea for one day", so it can be seen that Pu 'er tea has proved its effect of lowering blood fat since ancient times.

When people buy and drink tea, they generally seek novelty, not aging. But some black teas, such as Yunnan Pu 'er tea, Hunan black tea and Guangxi Liubao tea, are old teas with good aroma and new teas with poor aroma. Of course, it does not mean that the older the tea, the better.

Guizhou tea

Duyun Maojian tea

Duyun Maojian Tea, also known as "White Maojian Tea", "Fine Maojian Tea" and "Goucha Tea", is one of the three famous teas in southern Guizhou. According to 1925 Duyun County Records: "The four townships produce more tea, especially water hyacinths, so there are also dense forests to protect them. 19 15, Panama won the Excellence Award. Exported to various counties in Guangdong, they compete for purchases from far and near, and cherish the production of few ears. From Qingming to early autumn, you can harvest. Before the rain in Grain Rain, tea was the best, and Maojian tea was the best. " It can be seen that the Historical Records has a concise record of the origin, picking time, product quality, production and marketing of Maojian tea.

The technology of Maojian tea is almost lost in history. A new variety of Maojian tea was successfully trial-produced through the investigation in 1973 Duyun tea farm, which made this ancient tea glow again. 1982 entered the national famous tea ranks with beautiful quality at the national famous tea appraisal meeting. Products are not only sold to big cities such as Beijing and Guiyang, but also exported to Japan, Hong Kong, Macao and other places, which are deeply appreciated by consumers.

Maojian tea is produced in Duyun County, Qiannan Buyi and Miao Autonomous Prefecture, Guizhou Province. The product quality of Shaojiao, Shaoshang, Yellow River, Heigou and Qianjiapo in Tuanshan Township, the main producing area, is the best. Here, the valleys are undulating, with an altitude of 1000 meters. Among the valleys and streams, there are lush trees, misty clouds and a mild climate. Average temperature 15.5℃, annual effective accumulated temperature 49 15℃. It is not cold in winter and there is no heating in summer. The annual precipitation 1404mm, especially at the turn of spring and summer, is drizzling, which is very beneficial to the germination of tea buds.

Maojian tea is selected from local excellent varieties of moss tea, which has the characteristics of early germination, rich buds, much hair and strong tenderness, and is rich in ingredients. Excellent buds provide material basis for the quality of Maojian tea.

Maojian tea was collected before and after Tomb-Sweeping Day, which is consistent with the statement in Duyun County Records that "it can be collected from Tomb-Sweeping Day to beginning of autumn, and the former recipients in Grain Rain said that tea before rain was the best, and the elite said Maojian tea". The standard of picking is that one bud and one leaf are in full bloom, and the length is no more than 2.0 cm. Usually, it takes about 53,000 to 56,000 buds to stir-fry 500 grams of high-grade Maojian tea.

The harvested bud leaves must be carefully picked out to remove fish leaves, leaves and impurities that do not meet the requirements. Spread 1 ~ 2 hours, fry after the surface moisture evaporates. The frying process is divided into four steps: deactivating enzymes, kneading dough, kneading dough and drying. Maojian tea is fried in one go in a pot with a pair of skilled hands.

Deactivating: pot temperature 120 ~ 140℃, leaf weight 500 ~ 700g, mainly shaking, shaking and stuffy, stir-frying with both hands. Shake it well, turn it over and kill it completely. When the leaves become soft, the fragrance is exposed, and the pot temperature is reduced to enter the kneading process.

Rolling: Long rolling time and heavy force are the characteristics of Maojian tea rolling, which is one of the factors that form the rich flavor of Maojian tea. The pot temperature is kept at about 70℃, the tea leaves are kneaded into strips by single kneading, and the cells are kneaded by gravity to achieve the purpose of fully crushing the cells. When it reaches 50% dryness, it is transferred to the kneading process.

Knead the dough to improve the fineness: when the pot temperature is 50 ~ 60℃, hold the tea leaves in the palm of your hand and rub them together, shake and fry them until they are 70% dry. Instead, hold the tea with both hands, press the tea strips, stir-fry while rubbing, and combine them until the fineness is established. When the tea leaves are about 80% to 90% dry, reduce the pot temperature (below 50℃) and dilute the tea leaves. Stir-fry lightly when frying, so that the dryness inside and outside of tea is consistent and the aroma is enhanced.

"Three greens and three yellows" are the characteristics of Maojian tea, that is, the dry tea is green with yellow, the soup is green with yellow, and the leaves are green with yellow. The specific characteristics are: rope-like tight, slender, curly, fluffy, green, fragrant, fresh and strong, with light green, even and bright leaves. It is true that the fragrance of snow buds is even, not worse than Longjing Biluochun. Drinking floating flowers is fresh and delicious, like a fairy!

(Ji) According to

Zunyi Mao Feng

Zunyi Mao Feng is a famous tea created by Guizhou Tea Science Research Institute in the early 1970s, and it is a rising star of famous tea in Guizhou Province.

Meitan County, known as "Little Jiangnan", is the birthplace of Mao Feng. Meitan Meijiang runs through the north and south, and the streams are winding and criss-crossing. The mountain is high, rainy, foggy, with obvious temperature difference between day and night, fertile soil, loose texture and rich inorganic nutrients and organic matter. The tea garden is surrounded by flowers and trees, and coca is shaded. Superior ecological conditions are conducive to the growth of tea trees.

Zunyi Mao Feng takes the tender buds of Fuding Dabai Tea, an excellent tea variety introduced from Fujian, as raw materials. This kind of tea has the characteristics of strong buds, fat leaves and much hair. The fresh leaves are rich in tea polyphenols, amino acids and water extracts, which provides a material basis for the color, aroma and taste of Maofeng tea.

Maofeng tea was collected around Tomb-Sweeping Day. The picking standards are divided into three levels. The picking standard of super-grade tea is that one bud and one leaf are first displayed or fully displayed, and the length of buds and leaves is 2 ~ 2.5 cm. The standard of first-class tea is mainly one bud and one leaf, and the length of bud and leaf is 2.5 ~ 3.0 cm; The standard of third-grade tea is one bud and two leaves, and the length of bud leaves is 3 ~ 3.5 cm. Fresh leaves are spread and cooled for 2-3 hours and then fried.

Mao Feng's skill in frying tea is exquisite. The key points of the process are "three guarantees and one high", that is, one guarantees the green color, the other guarantees the velvet dew, the third guarantees the beauty and integrity of the seedlings, and the first guarantees the high and lasting fragrance. The specific process is divided into three processes: enzyme fixation, rolling and drying.

Green roll: the temperature of the green pan should be high first and then low. When the pot temperature is 120 ~ 140℃, put 250 ~ 350g of spreading leaves. When the bud leaves are completely and evenly immobilized and the water loss is about 35%, take the pot and knead until the tea leaves are basically strip-shaped and slightly sticky.

Drying: Drying is the key process of Maofeng tea forming, including three processes: rolling, rolling and straightening. Achieve the purpose of evaporating water, setting and refining.

The control of pot temperature and the flexible change of posture are important technical measures to ensure the forming accuracy. The pot temperature is high first and then low. At first, the pot temperature was around 80℃. With the loss of water and the intensification of forming force, the pot temperature gradually decreases. The dryness of tea is about 50%, and the pot temperature is about 50℃. Seize this favorable opportunity and straighten, tighten and round the tea leaves with corresponding gestures. When the tea strips are basically shaped and prickly, the pot temperature of about 40℃ and the gesture of gently turning are the technical points to show the buds and keep the buds Ye Ting intact and dry. When the velvet dew is exposed, the tea leaves are ground into powder by hand, spread out of the pot and stored in cold storage.

Zunyi Mao Feng has won awards year after year since the publication of 1974, and is among the best in the evaluation of famous and special tea in the two systems of agricultural enterprises and social teams. 198 1 won the provincial scientific research achievement award, and 1983 won the quality product award of the Ministry of Agriculture, Animal Husbandry and Fisheries. Its quality features are: tight, thin, round and straight lines, complete and graceful front seedlings, silvery white fur, green color, lasting tender fragrance, green and clear soup color, fresh and mellow taste and fresh and cool leaf color.