Origin: mainly produced in Tuanshan, Major and Dacao. Variety: Green tea, one of the six major teas in China, does not ferment at all. Duyun Maojian is also called "White Maojian", "Fine Maojian" and "Goucha". Its main feature is "three greens and three yellows", that is, thousand teas are green with yellow color, soup is green with yellow color, and leaves are green with yellow color. Duyun Maojian tea has also become one of the three famous teas in Guizhou, and is listed as one of the "top ten famous teas in China".

How to choose?

Shape: the rope is tight, slender and curly, capillary, green in color, bright in soup color, tender and fragrant in aroma, fresh and sweet in taste, light green at the bottom of leaves, fresh, even and bright.

Ethnicity

As early as the Ming Dynasty, it was listed as the best tribute and was deeply loved by Emperor Chongzhen of the Ming Dynasty. It was once named "Hook Tea". Zhang Zeng, an imperial envoy of the Ming Dynasty, visited the tea area and wrote a poem: "Clouds are on the hills, overlooking Miyun, and the tea smells like butterflies and bamboos." After "Duyun Goucha", I wrote back to Duyun Tea Farmers' Association, "Tea is very good. In the future, there will be more tea planted on the hillside, and tea can be named Maojian. " Duyun Maojian tea also became famous for it, and it became famous all over the world for a time.

Brewing method

(1) water injection, injecting 80-degree hot water to 1/3 cups.

(2) Add tea leaves and 3 grams of Duyun Maojian (the ratio of tea leaves to water is 1: 50).

③ Wash the tea leaves, and quickly pour off the water soaked for the first time.

(4) water injection, re-injection of 80-degree hot water, seven minutes full.

⑤ Leave the tea for about 2 minutes, and after drinking it (1/3), it can generally be brewed for three times.

craftsmanship

Green picking: manually picking green tea buds and selecting buds. Paving green: sending out moisture, making the leaves soft, the grass gas declining and slightly fragrant. Deactivating: Deactivating at high temperature, removing weeding gas and volatilizing water. Kneading: the temperature of the kneading room is controlled between 15-25℃ and the relative humidity is 80%-90% to keep the indoor air fresh; Twisting destroys the cell wall of tea green, which makes tea green beneficial to fermentation. Stir-fry the second green: set the shape and emit moisture.

Pick-up: Pick up the velvet attached to the tea strips, so that the tea leaves are white and exposed. Drying Through the drying process, the water content of tea leaves is reduced to below 5%. Selection: grading, weighing, packaging and warehousing through standard inspection of products.