My hometown is Xinyang, and my hometown has the nationally famous Maojian tea.

I love my hometown.

The drizzle is like silk, and the tea trees that are evergreen all year round greedily suck the nectar of spring.

Pieces of green buds came out quietly, green and hairy.

Every year around Qingming Festival, tea picking begins.

The tea-picking girls pluck the green buds, and then the tea-frying masters carefully fry and process them, and then they become drinkable tea.

At this time, you take a pinch of new tea and after brewing it, you will see that the sharp needle is straight and the soup is green. When you smell it, it is mellow and fragrant. When you take a sip, the fragrance penetrates your heart.

Tea is not only refreshing, but also has great medicinal value.

Tea contains a lot of vitamins, which is very beneficial to people's physical and mental health.

People praise Xinyang Maojian for its unique flavor and good reputation both at home and abroad.

Every year, Xinyang holds a tea festival to use tea as a matchmaker to develop the economy.

I am proud of the Maojian tea from my hometown.

I love Maojian tea from my hometown.

Reference: I love drinking Xinyang Maojian tea. After drinking it for a long time, I naturally have some feelings and experiences.

Although my experience is not as complicated, beautiful or overwhelming as the tea art performance, it is closer to us ordinary people and more practical.

Different teas have different drinking methods and different brewing methods. They should not be confused together, otherwise you will not be able to enjoy the characteristics of each tea and it will be impossible to enjoy tea.

I hope my experience can serve as a guide to understand Xinyang Maojian.

Every year when spring comes and flowers bloom, it is also the time when tea leaves are picked before the rain. It is also the busiest time for tea merchants and tea drinkers. It is at this time that good tea is collected and stored.

For those of you who love to drink Xinyang Maojian tea from other places, if you can’t buy authentic Xinyang Maojian tea, I can do it for you, in small quantities of course.

I hope those who love to drink Xinyang Maojian tea can enjoy it.

1. Basic situation of Xinyang Maojian.

Xinyang Maojian is the best green tea and is a national famous tea. However, due to local publicity, tea quality control, limited quantity of high-quality tea, and users who cannot make tea and experience the characteristics of Maojian tea, the influence of Maojian is not

Very big.

The quality of Maojian tea depends on the picking season and geographical location.

According to the seasons, there are Yuqian (before Guyu Festival), spring tea, summer tea, Bailu (Bailu Festival) and autumn tea.

The quality of Yuqian tea is the best, followed by spring tea and white dew tea; according to the growth location, it is divided into large camellia and small camellia.

Due to the high altitude, low temperature, and high humidity in the mountains, the tea has a long growing season (it is harvested about ten days later than in the hills) and therefore has the best quality.

Xinyang Maojian is mainly produced in Dongjiahe Township, Shihegang Township, Tanjiahe Township and Nanwan Township in the original Xinyang County, with a small area.

Mountain tea is mainly picked from Cheyun Mountain, Yunwu Mountain, Miyun Mountain, Jiyun Mountain, Baiyun Mountain, Black Dragon Pool and Bailong Pool.

Xinyang Maojian produces a lot of tea every year, but the amount of real Dashan Yuqian tea is not very large. Most of it is consumed by locals (locals mainly drink Yuqian tea). It is difficult for people who are not familiar with the tea industry to buy it.

Of fine tea.

2. How to brew Maojian tea.

It should be said that different teas have different brewing methods, and the same is true for Maojian tea.

Since Maojian tea should not only taste good, but also appreciate its fragrance and color, tea making is more particular.

1. Water.

Making Maojian tea has very high requirements for water. The best water is mountain spring water, followed by collected mountain water.

Hard underground water and water with high alkali content cannot be used, otherwise the brewed Maojian tea will not be able to taste.

People in Xinyang used to drink tea from the Shihe River water collected in the mountains. Now they use water from the Nanwan Reservoir in the upper reaches of the Shihe River. The water quality is the same.

For example, the water in Pingdingshan in Henan and Qingdao in Shandong is very good for brewing Maojian tea.

Fortunately, there is more pure water now, and the local water with poor quality can be replaced with pure water from places with better water quality.

The water temperature for making tea is generally boiled and then left to a temperature of 60-80 degrees to make tea.

Because the tea is too tender before the rain, the water temperature should not be too high. For spring tea, summer tea, and autumn tea, the water temperature can be higher.

2. The amount of tea.

The amount of tea used when making tea can vary from person to person, but it should not be too little.

Generally speaking, tea should be used in the ratio of 30% tea and 70% water or 40% tea and 60% water.

The meaning of this ratio is that after the tea is brewed, the proportion of tea in the cup is three parts to seven parts water or the proportion of tea in the cup is four parts to six parts water.

If you like to drink strong tea, you can increase the amount of tea you use.

3. Tea set.

To drink Xinyang Maojian tea, the requirements for tea sets are not high.

In order to observe its color and smell its smell, use a transparent glass or white porcelain cup. Do not use a cup or pot with a lid, because when brewing Xinyang Maojian tea, you cannot cover or cover it, otherwise the soup and leaves will turn yellow.

4. The process of making tea.

The first step is to put an appropriate amount of tea into the cup; the second step is to pour boiling water (the water temperature can be higher) into the cup (half a cup is enough) and shake it until the tea leaves are about to brew (do not take too long).

Pour out the water in the cup (the water can be poured dry).

The purpose is to remove the earthy smell and floating debris from the tea; the third step is to pour boiling water of appropriate temperature into the cup and drink it after the tea leaves are brewed.

But don't drink all the tea in the cup every time. Drink only half of the tea and then pour the water.

The purpose is to keep the tea at a moderate concentration.

3. Taste tea.

Tasting Xinyang Maojian tea can be done from three aspects: sight, smell and entrance.