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Wulu production
The territory of Wuyuan County is full of mountains, smoke clouds, warm climate, abundant rainfall, suitable for the growth of tea plants. Here, "green bushes are all over the mountains, and every household has fragrant tea", which is a famous green tea producing area in China. Wuyuan green tea has a long history, as early as before the Tang Dynasty, Wuyuan had tea production.
Wuyuan zhu xi loved tea all his life and called himself a "tea fairy" in his later years.
Zhu Xi is a theoretician and educator, he uses tea to preach the tao, regards tea as a symbol of neutralizing qingming, makes friends with tea, and uses tea to impoverish reason. He believes that in the process of learning, we must work hard, be bitter and then happy, and then be able to enjoy it. This is zhu zi's sublimation of the "etiquette" of tea. Zhu Zi's lectures are also often learned by tea metaphors. Sencha in the Song Dynasty still follows the legacy of the Tang Dynasty, and the tea leaves are mixed with ginger, onion, pepper and salt, etc. with frying, just like a smorgasbord and hurt the taste of tea. Zhu Xi told the students that zhixue is like this tea, "one taste is tea, it is true talent, and some other tastes are mixed things." He believed that he should study the science of science thoroughly, exhaust the scriptures, and never be confused by some of the schools that were popular at that time. Zhu Zi uses tea as a metaphor, which is both easy to understand and interesting...
Wuyuan people follow Zhuzi's "Family Ceremony", and as a hospitality tea ceremony, it is deeply imprinted with Zhuzi thought and Wuyuan's simple folk style, embodying the cultural connotation and moral spirit of "respect, harmony, frugality and quietness", and subdividing into "scribe tea", "farmhouse tea" and "rich room tea" to highlight different levels of cultural forms.
Before the Ming Dynasty, the wuyuan green tea production process mainly used the steaming green method, starting from the Ming Dynasty, fried green tea replaced steamed green tea. Stir-frying green refers to the use of micro-fire in the pot in the process of making tea leaves to wither, through artificial kneading to make the tea water evaporate rapidly, block the fermentation of tea leaves, and make the essence of tea juice completely retained. Stir-frying is a big leap in the history of tea making.
During the Qing Jiaqing period, Wuyuan green tea was concentrated in Tunxi, Anhui, so it was also known as "Tun Green" (Eyebrow Tea). Due to the large output and excellent quality, Wuyuan green tea has become the representative of "Tun green", so it is also known as Wuyuan tea, and later changed its name to "Wu green". In the more than 200 years from the Kangxi Dynasty to Guangxu, Wuyuan tea production and export scale reached its peak, and it is one of the main materials for China's foreign trade exports. After the founding of New China, Wuyuan tea production has been restored and developed, and a historic leap has been achieved. Wuyuan has won the titles of China's green tea town and China's first tea export county.
Wuyuan green tea has a wide variety of varieties, soft leaves, good tenderness, thick buds and thick leaves, and high active ingredients. Wuyuan Tea Garden opens every year around the "spring equinox", and when picking, it is according to the standard of one bud and one leaf. After the Qingming Dynasty, according to the standard of one bud and two leaves. The picking of Wuyuan green tea adheres to the principles of picking in stages and batches, first and first, later, not picking if it does not meet the standard, and the fresh leaves that are picked do not stay overnight. Rain leaves, red purple leaves, and insect wound leaves are not picked during picking. Wuyuan green tea has the characteristics of fragrant high color, green leaves, strong taste and resistance to bubbles, and is known as "head bubble incense, two bubbles strong, three bubbles taste is not reduced, four bubbles taste is also alcohol".
Wuyuan green tea has won dozens of national and provincial quality tea awards. According to the shape of tea leaves, there are several categories such as eyebrow shape, needle shape, granular shape, spiral shape, flower shape and so on. According to the production process, there are fried green, steamed green, baked green, mainly fried green tea. The main procedures of traditional handmade green tea in Wuyuan green tea are: spreading green, killing green, fresh wind, kneading, roasting, first drying, and re-drying.
In 2014, Wuyuan green tea making technology was selected into the fourth batch of national intangible cultural heritage representative project list. Come to Wuyuan tourism, not only to see the beautiful scenery, but also to experience the hand-made tea, that tea, must have a unique flavor.
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