Junshan Silver Needle Tea　

The crown of yellow tea | the treasure of the world tea industry

Yellow tea is classified according to tenderness and size of raw materials:

Yellow bud tea, yellow small tea, yellow tea

Yellow bud tea, raw material: tender single bud/one bud and one leaf Common tea: Junshan silver needle, Mengding yellow bud.

Huangxiaocha, raw materials: fine buds and leaves. Common teas: Pseudo-Mountain Maojian and Wenzhou Huangtang.

Huangda tea, raw materials: one bud and two leaves to one bud and five leaves Common tea: Guangzhou Dayeqing.

What I want to talk about in detail this time is Junshan Silver Needle.

Basic information of junshan silver needle.

Category: yellow tea.

Origin of the name: Junshan Mountain, which is produced in Dongting Lake, Yueyang, Hunan, is as thin as a needle, hence the name Junshan Silver Needle.

Picking: It can only be picked seven to ten days before and after Qingming Festival every year, and the picking standard is the first round of tender buds of spring tea.

Production technology: fixing → spreading and drying → primary drying → primary packaging → spreading and drying again → re-drying → re-packaging → baking, which takes 78 hours.

Efficacy: cancer prevention, sterilization and anti-inflammation.

Storage: keep dry, sealed, dark and stored at low temperature.

Quality characteristics of Junshan silver needle:

Appearance: Bud head is fat, firm and straight, full of white hair.

Color: golden and bright.

Soup color: orange, yellow and clear.

Aroma: pure.

Taste: sweet and refreshing.

Leaf bottom: light yellow and bright.

Junshan silver needle brewing steps:

It is suitable to cover the bowl with glass or white porcelain when brewing Junshan silver needle.

1. Preheat the cup with boiling water, clean the tea set, and dry the cup, so as to prevent the tea buds from standing up after absorbing water.

2. Gently take out about 3 grams of Junshan silver needle from the tea pot with a teaspoon and put it in a teacup to be soaked.

3. Wash the boiled water cooled to 70-85℃ into the cup of tea quickly and then slowly with a kettle, and the amount of water is half of that of the cup, so that the tea buds are soaked.

4. Later, add water until it is eight minutes full.

5. Observe the posture of tea slowly sinking from the top.

6. After about five minutes, you can have a drink.