Nanshan Shoumei is produced in liyang city Lijiayuan Nanshan Tea Professional Cooperative. /kloc-0 began to be created in 1985,/kloc-0 passed the technical appraisal in 1986, and/kloc-0 won the title of national famous tea at the famous tea appraisal meeting held by Xi' an Ministry of Agriculture, Animal Husbandry and Fisheries in 1989. Lijiayuan Tea Farm is located in the mountainous area at the junction of Jiangsu and Anhui provinces, where the mountains are not high, the hills are undulating, the trees are lush, the streams are vertical and horizontal, the air is humid and the soil is fertile, so it is an ideal place for tea tree growth.
The technical characteristics of Nanshan Mei tea are: tender selection, simple technology, exquisite technology, continuous operation and one go. The main process is divided into four processes: releasing, deactivating enzymes, rubbing strips to show the details, and boiling. Qingming to Grain Rain is the golden season for picking Shoumei tea. The picking criteria are one bud, one leaf and one bud and two leaves, and the bud length is1.5 ~ 2.0 cm. Usually, it takes about 60,000 bud leaves to stir-fry 500 grams of super dry tea. The collected bud leaves must be carefully picked and picked to achieve the purpose of tenderness, uniformity and cleanliness. The picked bud leaves are spread on the bamboo plaque for 2-4 hours before frying.
Immobilization: It is carried out in a far infrared pan with a pot diameter of 60 cm. The pot temperature is120 ~124℃, the amount of leaves is 300 ~ 400 grams, and the tea leaves are thoroughly killed by shaking, turning and straightening gestures. When the leaves are soft and the color turns dark, they enter the rubbing process.
It is the key process to form Shoumei tea. By rubbing strips, the purpose of dehydration and tight rubbing into strips is achieved. The pot temperature is 70 ~ 80℃. Shake, straighten, rub and grab the tea strips, straighten the tea strips first, and then close and rub the strips with both hands. Manage, rub, shake and grasp all kinds of techniques flexibly and change them. Grasp the principle of light, heavy and light force, that is, when the water content is high or low, the action should be light to avoid tea caking and breaking. When the tea strips are round and slightly flat, and the fineness is exposed, and the dryness reaches about 70%, reduce the pot temperature to 50 ~ 60℃ and turn to the pot process.
Swing pot: the purpose is to further straighten and shape, and achieve the requirements of setting shape and foot dryness. Stir-fry slowly to make the water evaporate, straighten out the tea strips and fix the shape. Stir-fry until it is fine, and the pot temperature rises slightly 10℃. When it gives off a lasting fragrance, the tea will be turned into powder, and when the water content is below 6%, it will be taken out of the pot and stored in a cool way. The whole journey lasts 35 ~ 40 minutes.
Nanshan Shoumei tea bar is slightly flat and slightly curved, with green color and white hair, which looks like the eyebrows of longevity people. The aroma is elegant and lasting, the taste is fresh and mellow, the soup color is clear and bright, and the leaves are green and intact.
Nanshan Shoumei, a famous tea, participated in 1989 National Famous Tea Exhibition and Appraisal Meeting and won the title of "National Famous Tea" in one fell swoop. 1993 participated in the Famous Tea Appraisal of China Tea Society and won the special prize of "Chinese Tea Cup". Since 1993, she has participated in the evaluation of famous and special teas in Jiangsu Province and won the "Luyu Cup" special prize for four consecutive times. In 2003, it was recognized as "pollution-free" agricultural products; In 2004, he was selected as "China Famous Tea Records"; In 2005, it was selected as the designated tea for the 9th China Liyang Tea Festival and the 1st Tianmu Lake Tourism Festival.