Xinyang Maojian, also known as Yumao Peak, belongs to green tea, one of the top ten famous teas in China. So how to distinguish the classification of Xinyang Maojian? Let's introduce it from two aspects.
From the perspective of tea plants, there are roughly three categories:
The first type is what we usually call the native species, also called dry tea or group species, hardy, mostly grown in old tea gardens and large camellia gardens. It is characterized by small bud leaves, average yield, but high aroma (typical cooked chestnut fragrance, the best also has a faint orchid aroma), strong taste, strong sweetness. The brewed soup is clear in color, commonly known as "great clear and thick".
The second category is the great white hao tea tree variety introduced from Fujian around 2000, which likes temperature and is more suitable for flat land and low mountains, and this variety is planted in small mountain tea gardens. It is characterized by thick and long tea leaves, early budding, high yield, suitable for picking pure bud tea, pure aroma, light taste, light back to sweetness, more tea hao, slightly poor bubble resistance, soup color mix, commonly known as "small mix".
The third category is wild camellia, which grows naturally in deep mountains and old forests, mixed with various flowers and trees, tea buds are thin and small, the aroma is high and pure, it is a pure natural organic food, and the foam resistance is good.
In terms of production process, it is divided into two categories:
The first type is handmade tea, which inherits the ancient roasting tea process and techniques of thousands of years, and is hand-fried strictly according to the traditional process, and roasted by chestnut charcoal fire, which is an authentic process. It is characterized by high temperature stir-frying, high-temperature stir-frying can form a porous structure, which is conducive to the precipitation of nutrients when brewing tea, and high-temperature stir-frying can remove the green astringency. Therefore, the handmade tea has a strong taste, a slightly larger shape, but a pleasant aroma.
The second category is the mechanism tea, which, as the name suggests, uses a modern machine to automatically make tea leaves. Mechanism tea is generally fried at low temperature, tea strips are small and compact, the appearance is very beautiful, the yield is high, but the nutrient precipitation is difficult, the tea taste is light, and there will be a faint grass flavor and green astringency when drinking.