Category: green tea
Origin: Mao Feng, Huangshan originated from Tangkou and Fuxi of Huangshan. Introduction: Huangshan Mao Feng, a famous tea in Qing Dynasty, belongs to the category of green tea baking. For a long time, people have used the viewpoint of "famous mountains produce famous tea" to infer that the Mao Feng of Huangshan Mountain was called after the cloud of Huangshan Mountain in the Ming Dynasty. Huangshan Mao Feng is produced in Huangshan, Shexian County, Anhui Province. One of the top ten famous teas in China. Created by Xie Yutai Tea House in Guangxu period of Qing Dynasty (Information of Huizhou Chamber of Commerce). Every year in Qingming Grain Rain, the plump and tender buds are selected and fried by hand. The tea is slightly curly in shape, like a sparrow tongue, yellowed in green, with silvery hair exposed and golden fish leaves (commonly known as golden slices). Brewing in a cup makes the fog top, the soup is clear and yellowish, the leaves are yellow and green with vitality, the taste is mellow and sweet, the aroma is blue, and the charm is deep and long. Because the newly-made tea is covered with white hair, with sharp buds and fresh leaves collected from the peak of Huangshan Mountain, it was named Huangshan Mao Feng. Features: Technological features: Huangshan Mao Feng is divided into special grade and grade 1-3. Represented by the special grade. Below the third grade is Shexian baking green. Super-grade tea is harvested in the early morning before arriving in Grain Rain, and the local name is "sparrow's mouth is slightly open". Fresh leaves are spread out after being picked back, and picked to remove old leaves, stems and impurities. In Mao Feng, the quality of harvesting in sunny days is the best, and fresh leaves should be fixed and baked on the same day to make raw tea (now harvested and made), and then properly preserved. Before selling, it is still necessary to pick out impurities, then reheat to achieve a thorough fragrance of tea, and then package and seal it while it is hot before selling.
Quality characteristics: the Mao Feng rope of the super Huangshan Mountain is thin and flat, shaped like a "sparrow tongue" with golden fish leaves (commonly known as "tea bamboo shoots" or "golden slices", which is different from other Mao Feng characteristics); The buds are fat, uniform and numerous; The aroma is fresh and long; Fresh, mellow and sweet aftertaste; The soup is clear and bright; The leaves are yellow and fat, and they are even and bright. To describe the quality characteristics of Huangshan Mao Feng, we can use eight words: high fragrance, mellow taste, clear soup and moist color. Grade: Huangshan Mao Feng is divided into four grades: Huangshan Mao Feng is divided into special grade and grade one, two and three. Take the super grade and the first grade as the famous tea. Huangshan Mao Feng special one bud and one leaf first exhibition; The first level, one bud and one leaf development and one bud and two leaves initial development; Secondary, one bud and two leaves developing and one bud and three leaves initially developing; Three levels, one bud, one leaf, two leaves and three leaves. Mao Feng in Huangshan Mountain was harvested before and after Qingming Festival, and high-grade tea with strong buds and many hairs was selected. After being lightly spread, it is made by high-temperature deactivation, frying and baking.
Huangshan Mao Feng Tea is produced in Huangshan Scenic Area and adjacent areas such as Tangkou, Chongchuan, Gangcun, Fangcun, Yangcun and Changtan, among which Taohuafeng, Yungu Temple, Ciguang Pavilion, Diaoqiao Temple, Gangcun and Chongchuan have the best quality.
Mao Feng, a special Huangshan Mountain, looks like a sparrow tongue, with white hair exposed, ivory color and golden fish leaves. After brewing, the fragrance is high and long, the soup color is clear, the taste is fresh, thick, mellow and sweet, the leaves are light yellow and fat. Among them, "golden fish leaves" and "ivory-like color" are two obvious features that distinguish the appearance of the Mao Feng of the super Huangshan Mountain from other Mao Feng. Huangshan is rich in famous tea, which not only has the natural conditions such as humid climate, soft soil and smooth drainage in general tea areas, but also has its own characteristics such as high mountains and deep valleys, many streams and springs with high humidity, steep rocks and steep slopes that can block out the sun, lush forests and good water and soil. "It's foggy in the morning and evening when it's sunny, and it's cloudy and rainy all day." Huangshan is often misty. Under such natural conditions, tea trees are shrouded in clouds all day long, which is very suitable for the growth of tea trees, so the leaves are rich in fertilizer and juice, and they are durable in soaking. In addition, Huangshan is full of orchids, and when picking tea, it is at the time when the mountain flowers are blooming and the flowers are edified, which makes Huangshan tea particularly fragrant and unique in flavor.
For the tasting of Mao Feng in Huangshan Mountain, the water temperature should be about 80℃ when brewing. Glass or white porcelain teacups can be used. Generally, it can be brewed with water for 2-3 times. Famous tea appreciation in Huangshan Mao Feng is divided into special grade and grade one, two and three. The special grade Huangshan Mao Feng is harvested before and after Qingming Festival, picking 1 bud 1 bud 1 2 leaves or 1 bud 2 or 3 leaves. Choose high-grade tea with strong buds and many hairs. After being lightly spread, it is made by high-temperature deactivation, frying and baking. Mao Feng, a special Huangshan Mountain, looks like a sparrow tongue, with white hair exposed, ivory color and golden fish leaves. After brewing, the soup is clear in color, fresh and thick in taste, mellow and sweet, with light yellow leaves and plump flowers. Among them, "golden fish leaves" and "ivory-like color" are two obvious features that distinguish the appearance of the Mao Feng in the super Huangshan Mountain from other Mao Feng.
The uniqueness of Huangshan Mao Feng and the handed down tea ceremony of Huangshan people.
Huangshan Mao Feng tea, with its unique quality, became famous at home and abroad as early as 100 years ago and became a treasure in Chinese tea. .
When it comes to the history of Huangshan Mao Feng tea, the insurmountable thing is the history of Huangshan tea. Huangshan tea can be traced back to the prosperous Tang Dynasty 1200 years ago. After continuous development, Huangshan tea in Ming Dynasty not only greatly improved its production technology, but also increased its varieties. At this time, Huangshan tea has become unique and famous, and the prototype of Huangshan Mao Feng tea has basically taken shape. According to Huizhou Local Records, which was written in the 15th year of Hongzhi (1502), "The names of tea in recent years are sparrow tongue, lotus plumule and golden bud, followed by Xiabai, for walking in the forest and for Luo Gong, and then for opening a garden, for soft branches and for large size, with different names." This shape is known from the "sparrow tongue" and the color is known from the "golden bud", which is very similar to the Huangshan Mao Feng, which is "shaped like a sparrow tongue and yellow as ivory".
The appearance of high-grade tea is full of buds and fat, showing whole buds or one bud and two leaves, and the color is light yellow and green with golden yellow; Mid-range tea has one bud, two or three leaves, the bud leaves are fat, the color is yellow-green, with a little golden yellow; Low-grade tea is mainly thin with one bud and three leaves, and its color is turquoise or dark green. High-grade tea is fragrant with flowers and mellow in taste; Mid-range tea is fragrant or slightly fresh, with mellow taste; Low-grade tea has pure fragrance. Health care efficacy of Huangshan Mao Feng: 1, excitability: Caffeine in tea can excite the central nervous system, help people to cheer up, improve thinking, eliminate fatigue and improve work efficiency.
2, diuretic effect: caffeine and theophylline in tea have diuretic effect, used to treat edema and water stagnation. Acute icteric hepatitis can be treated by detoxification and diuresis of black tea syrup.
3, cardiotonic antispasmodic effect: Caffeine has the effect of cardiotonic, antispasmodic and relaxing smooth muscle, can relieve bronchospasm and promote blood circulation, and is a good auxiliary drug for treating bronchial asthma, relieving cough and resolving phlegm, and myocardial infarction.
4, inhibition of arteriosclerosis: tea polyphenols and vitamin C in tea have the effect of promoting blood circulation and removing blood stasis to prevent arteriosclerosis. Therefore, among people who often drink tea, the incidence of hypertension and coronary heart disease is low.
5. Antibacterial and bacteriostatic effects: Tea polyphenols and tannic acid in tea act on bacteria, which can coagulate the protein of bacteria and kill them. Can be used for treating intestinal diseases such as cholera, typhoid fever, dysentery, enteritis, etc. The skin is sore, festering and purulent, and the skin is broken by trauma. Washing the affected area with strong tea has anti-inflammatory and bactericidal effects. Oral inflammation, ulceration, sore throat, treated with tea, also has a certain effect.
6. Weight-reducing effect: Caffeine, inositol, folic acid, pantothenic acid and aromatic substances in tea can regulate fat metabolism, especially oolong tea has a good decomposition effect on protein and fat. Tea polyphenols and vitamin C can lower cholesterol and blood lipids, so drinking tea can lose weight.
7. Anti-caries effect: Tea contains fluorine, which has great affinity with the calcium of teeth, and can become a kind of "fluorapatite" which is difficult to dissolve in acid, just like adding a protective layer to teeth, which improves the ability of teeth to prevent acid and caries.
8. Inhibition of cancer cells: It is reported that flavonoids in tea have different degrees of anti-cancer effects in vitro, among which vitexin, morin and catechin have stronger effects. Brewing of Huangshan Mao Feng: The following points should be noted when brewing Huangshan Mao Feng, otherwise, even the first-class Huangshan Mao Feng will not get a good taste.
The proportion directly reflects the shade of tea. The shade should be appropriate so that we can taste the color and fragrance of tea. At the same time, the appropriate shade has an impact on the leaching of substances in tea, which not only affects the color, fragrance and taste of tea, but also affects the impact of tea on human body. Shade can be measured scientifically, but few people usually pay attention to this index, and they still have to grasp it themselves. Generally, it is appropriate to be light but not strong. Generally speaking, the weight ratio of green tea to water is1:80. Commonly used white porcelain cups, each cup can hold 3 grams of tea. Ordinary glass, each glass can hold 2 grams.
Water temperature requires different water temperatures for different teas, depending on the level of different teas. But we often don't pay attention to this, and always like to brew with very hot water. Generally speaking, it is better for black tea, green tea and oolong tea to be brewed with boiling water, so that the effective components in tea can be quickly leached. Some green teas with high tenderness, such as Huangshan Mao Feng and West Lake Longjing, should be brewed with boiling water at 80℃-90℃ to make the tea green and bright, with pure fragrance and sweet taste.
The time is usually 3 to 10 minutes. Soaking for a long time not only makes the taste of tea bad, but also makes it easy to soak out substances that are harmful to human body. After putting Huangshan Mao Feng into the cup, first pour a small amount of boiling water, cover it for about 3 minutes to soak the tea leaves, and then add 70% or 80% boiling water to drink it while it is hot. If the water temperature is high, the tea leaves are tender and the amount of tea is large, the brewing time can be shorter; On the contrary, the time should be longer. Generally, the tea is covered for 3 minutes after brewing, and the contents in the tea are leached by 55%, and the aroma is normal. At this time, drinking tea is the best.
The number of times is usually 3 to 4 times. As the saying goes, "The first water, the second tea, and the third and fourth roads climb quickly." It means that the tea brewed in the first course is not the best, just drink the second course, and just drink three or four courses of water. When drinking tea, boiling water should be added when there is 1/3 left in the cup, so as to maintain the proper concentration of tea.