<h1 class="pgc-h-arrow-right" data-track="4" > (one of the historical teas in China).</h1>
Huangshan Maofeng is one of the top ten famous teas in China and belongs to green tea. It is produced in the Huangshan (Huizhou) area of Anhui Province, so it is also known as Hui tea. It was created by Xie Yuda Tea House during the Guangxu period of the Qing Dynasty. Every year in the rain of Qingming Valley, the first fat and tender buds of the fine tea plant "Huangshan Species" and "Huangshan Large Leaf Species" are selected and fried by hand, and the shape of the tea is micro-rolled, resembling a finch tongue, yellowish in the green, silver and silver, and with golden fish leaves (commonly known as gold flakes). Brew the mist into the cup, the soup color is clear and yellowish, the leaf bottom is yellowish and vibrant, the taste is mellow, the aroma is like orchid, and the charm is deep. Because the newly made tea leaves are covered with pekoe, the buds are peaked, and the fresh leaves are collected from the peak of Huangshan Mountain, the tea is named Huangshan Maofeng.
Chinese huangshan maofeng belongs to the category of green tea source in the Huangshan Huizhou Fuxi area
Award Record 1 National "Top Ten Famous Teas" Award Honors 2 Chinese Ministry of Commerce "Famous Tea" Geographical Indications China National Geographical Indication Products [2]
<h1 class="pgc-h-arrow-right" data-track="9" > historical development</h1>
<h1 class="pgc-h-arrow-right" data-track="11" > the era</h1>
Huangshan tea dates back to the Tang Dynasty 1200 years ago. Shezhou was set up during the reign of Emperor Wen of Sui, and was renamed Huizhou after the Tang Dynasty, to the song Huizong Xuanhe three years later, the Yuan was Huizhou Road, the original name of Xing'an Fu in the early Ming Dynasty, and later changed to Huizhou Prefecture until the end of the Qing Dynasty. Huangshan, subordinate to Shezhou, later to Huizhou. According to the "Chronicle of Chinese Famous Tea", quoted in the "Huizhou FuZhi": "Huangshan tea production began with Song ZhiJiayou and flourished in The Ming Dynasty Longqing". Also loaded: "Ming Dynasty famous tea: ... Huangshan Clouds: Produced in Huangshan, Huizhou. The Japanese Zen master Rongxi wrote "Eating Tea Health Care" Yun: "Huangshan tea health care immortal medicine also, longevity of the magic also." The legend of tea in the "Chinese Tea Classic": "Zhengzhi Monk and Tea". It shows that Huangshan tea was very famous in the Ming Dynasty. Huangshan tea in the Ming Dynasty not only greatly improved in the production process, the variety is also increasing, and at this time, Huangshan tea has been unique and famous, and the prototype of Huangshan Maofeng tea has basically taken shape.
The Huizhou Fuzhi Tuchan of the fifteenth year of Hongzhi (1502) records that "in recent years, the tea names are finch tongue, lotus heart, and golden bud, the second is Xiabai, for walking forest, for LuoGong, and the second is kaiyuan, for soft branches, for large trumpets, and the name is different." This kind of shape is known by the "finch tongue" and color by the "golden bud", which is very similar to the Huangshan Maofeng that is "shaped like the tongue of the finches, and the color is like ivory and yellow". And Huangshan Yuanhe is known as the first peak of Huangshan Mountain in 500 miles - Zixia Peak. In the "Chinese Tea Classic" "Hugh's Songluo" article, according to the "Shexian Chronicle", it is written: "The old zhi records that the Ming Dynasty (1567-1572), the monks lived in The Songluo Mountain of Hugh, the method of making fine stir-frying, the county Master Qifa, because the tea is called Songluo ,...... "Shexian tea" Although "Ben Yi Songluoshang", because it is an imitation of the Songluo method, it is also generally named Songluo tea. For example, the Zixia mountain tea in Shexian County at that time, also known as "the highest quality", was also known as Songluo tea. Adjacent to Songluo Mountain, Shexian Beiyuan Tea, also known as Beiyuan Songluo, enjoys its name. The "Huizhou Fu Zhi Tribute" records: "The property of She, there is no quota, and there is no impermanence. The only major is Yan and ink, and the others are Beiyuan tea and Zixia tea. "It shows that at that time, Huangshan source produced Beiyuan tea and submerged Zixia Mountain produced Purple Xia tea, which was also very famous. [3]
Pineapple tea
Xu Cishu's "Tea Shu" of the Ming Dynasty records: "The world's famous mountains will produce spiritual grasses, and the heating of the jiangnan floor is warm, so it is unique to tea." ...... Ruo She's Songluo, Wu's Tiger Hill, Qiantang's Longjing, the aroma is strong, and can be walked by geese, and Guo Cifu is stubborn, and Guo Cifu is urgently called Huangshan..." From this, Huangshan has a long history of tea production. "Huangshan Zhi" said: "Lotus Nunnery next to the stone gap to raise tea, more clear fragrance and cold rhyme, attack people's broken palate, called Huangshan Cloud Tea", legend has it that this is the predecessor of Huangshan Maofeng. Jiang Chengyun of the Qing Dynasty recorded in "SuJu Notes": "Huangshan has cloud and mist tea, producing the top of the mountain, the smoke and clouds are rippling, the fog dew is nourished, and its Ke has been a century-old person, the breath is elegant, the aroma is fragrant, there is no vulgar taste, and it should be the first in the tea." According to the "Huizhou Chamber of Commerce Information", Huangshan Maofeng originated in the Qing Guangxu period (around 1875), when Xie Zheng'an (Zi Jinghe), a tea merchant in Shexian County, opened the "Xie Yutai" tea shop, in order to meet market demand.
Before and after the Qingming Dynasty, personally led people to Huangshan Chongchuan, Tangkou and other alpine gardens to select fat and young bud leaves, after fine roasting, created a high-quality tea with good flavor, because the tea is covered with pekoe, the bud tip is like a peak, named "Mao Feng", and the name is "Huangshan Mao Feng".
In 1875, the trial creation of Huangshan Maofeng, which began to enter Shanghai, the British merchants tasted good, immediately famous in Shanghai, and later "Xie Yu Da Tea" on the batch processing of Yangzhuang and a small amount of Huangshan Maofeng export, enjoying the "famous earthquake in Europe for four or five years" of the bird, when Huangshan Maofeng was transported to The Kanto (Northeast Yingkou), when called Fengzhuang "Xie Yu Da Tea Shop" sales, well received by consumers, and then sold to North China, it became famous all over the world.
After liberation, Huangshan Maofeng was known as a famous mountain to produce tea, and was inferred as the descendant of "Huangshan Cloud Tea". [3]
In 1937, the "Chronicle of Shexian County" Yun: "Mao Feng, Bud Cha ye, south is Yanyuan, east is Jumping Ridge, north is Huangshan Mountain, all real estate, with Huangshan as the most authored, color and fragrance are beyond the reach of other mountains." Later, due to the chaos of the war, the people did not have a good life, and the People of Xiaoyuan Tea in Huangshan Lived a poor life of "Jincha for Jin salt" and "Jincha for Liters of Rice", and Huangshan Dayuan only produced a small amount of Huangshan Maofeng every year.
In the summer of 1949, the Monk Cheng Xiangyuan of Huangshan Used Tea Leaf Slices of Similar Size to visiting government officials, each of which was combined into a pair of two faces, with 4-5 pairs as a bundle (that is, palm leaf silk or ramie stalks tied) as a gift.
At the end of 1982, with the approval of the State Council, Taiping County in Huizhou Was changed to a county-level Huangshan City, and the Huangshan Commune in SheXian County was assigned to Huangshan City and set up as Tangkou Town. Shexian Tea Company has passed historical records and field investigations.
Since the spring of 1984, 13 villager groups in Fuxi Township have been selected in Xintian and Tianli villages to produce special Grade Huangshan Maofeng. Among them, the special Grade Huangshan Maofeng produced by the Xintiancun Chongchuan (formerly known as Chongtouyuan) Group has the best quality. As a ceremonial tea in Shexian County, it was sent to Beijing before The International Labor Day.
In 1985, when Shexian Tea Company acquired the special Grade Huangshan Maofeng, it proposed to take the quality of the Special Grade Huangshan Maofeng produced by Chongtouyuan in Fuxi Township as the standard. [3]
Since 1994, Shexian Tea Company has moved to Fuxi Township in Xiaoyuan, Huangshan, and resumed special grade Huangshan Maofeng production in Chongtouyuan, the place of origin of Huangshan Maofeng, and exported to West Germany and Hong Kong.
<h1 class="pgc-h-arrow-right" data-track="25" > origin history</h1>
Huangshan area, due to the high mountain, good soil, warm and humid, "sunny morning and evening fog, rain into the sky full of mountain clouds", clouds and mist, very suitable for the growth of tea plants, tea production has a long history. According to historical records, Huangshan tea was quite famous more than 400 years ago. "Huangshan Zhi" said: "Lotus Nunnery next to the stone gap to raise tea, more fragrant and cold rhyme, attack people's broken palate, called Huangshan Cloud Tea." Legend has it that this is the predecessor of Huangshan Maofeng. The Huizhou Fuzhi records: "Huangshan tea production began with Song Zhi Jiayou and flourished in Ming Zhi Longqing". When the real Huangshan Maofeng tea was created, according to the "Huizhou Chamber of Commerce Information", originated in the Qing Guangxu period (around 1875), when a tea merchant Xie Zheng'an (zi Jinghe) in Shexian County opened the "Xie Yutai" tea shop, in order to meet the market demand, before and after the Qingming Dynasty, personally led people to Chongchuan, Tangkou and other alpine gardens to select fat and young bud leaves, named "Mao Feng", and later named "Huangshan Mao Feng".
Huangshan Maofeng
The Huangshan area was originally exported green tea before the Guangxu Dynasty of the Qing Dynasty. Since the first year of Guangxu, Caoxi Xie Zheng'an created Huangshan Maofeng, and its bud tea raw materials are selected from Chongtouyuan Tea Garden. Then the Source of the Small Source of Huangshan Mountain is the birthplace of Maofeng Peak in Huangshan Mountain. As for the spread and development of Maofeng in Huangshan Mountain, from the perspective of the chongtouyuan ancient road to the interaction with the mountain people, it is generally expanded in three steps:
Step 1
Starting from Chongtouyuan: (1) south along the stream through Dayuan, Siping, Huangbaishan, Shuangkengkou to Caoxi; (2) Dongyue Sacktou to Xintian 10 Miles and Wayaotan, Hengluxia; (3) West over Shiling repeatedly crossed 8 rivers to Tangkou 7.5 kilometers.
Step 2
(1) Caoxi is northeast of Jieshi, Fuzhou and Xiaowei, and south through Changwu, Xikeng, Yangjia Town and Zhengcun to Dongkengkou. (2) Nitta goes down the river to the bottom of the new house; after the crossing of the road to the house, enter the field. (3) Tangkou goes north to Huangshan Peach Blossom Peak, Ziyun Peak, Ciguang Pavilion, Yungu Temple and Huangshan Mountain north to Songgu Castration, which belongs to the famous garden of high mountains, and is called "famous tea produced by famous mountains". It goes west to Fangcun and Gangcun, and south to Yangcun and Qiashe. Head east to the fork in the mountain. At this time, Huangshan Xiaoyuan spread throughout all villages, Tangkou and Huangshan Famous Garden, Huangshan Dayuan popularized major villages, and produced Huangshan Maofeng.
Step 3
Fangcun passed on the golden bamboo pit and the duck pit. The village is passed down the Daling, Nguyen Khe Mountain, and the Pit of Zhen. Yangcun Chuanhu Village Tudang, Meicun, Shitsui Bay, Shankou, JiangCun, Taoyuan, Huangcun, Jincun, Shantou. Qia Shechuan Mountain Ridge, Jinxia, Wu Jialin (Changtan), Niutoukeng (Zhangcun). This step is mainly to popularize the production of Huangshan Maofeng in the four villages of Dayuan in Huangshan. [4]
< h1 class="pgc-h-arrow-right" data-track="35" > physical geography</h1>
edit
Huangshan Maofeng grows at 30°08 north latitude. The geological landform, species mineral deposits, hydrology and climate of the area are diverse and complex, and the mysterious phenomena on the earth are also relatively concentrated, and the natural and cultural landscapes are dense. Located in the transition zone of subtropical and temperate zones, the precipitation is relatively abundant and the vegetation is luxuriant. [5]
Huangshan Maofeng tea is produced in the Huangshan Scenic Area and the adjacent Tangkou, Chongchuan, Gangcun, Fangcun, Yangcun, Changtan area, including Peach Blossom Peak, Yungu Temple, Ciguang Pavilion, Diaoqiao'an, Gangcun, Chongchuan and so on.
Huangshan Mountain, in addition to the natural conditions of humid climate, soft soil and smooth drainage in the general tea area, also has its own characteristics such as high mountains and deep valleys, high and deep streams, high humidity in streams and springs, steep rock slopes that can cover the sun, and good water and soil in lush forests. In such natural conditions, it is very suitable for the growth of tea plants, so the leaves are juicy and durable. Coupled with the orchids all over Huangshan, when picking tea, it is the time when the mountain flowers are full of flowers and the fragrance of the flowers is stained, making the Huangshan tea leaves particularly fragrant and unique in flavor. [1]
In the Huangshan Scenic Area, the area around Taohua Peak, Ziyun Peak, Yungu Temple, Songgu Nunnery, Suspension Bridge Nunnery and Ciguang Pavilion is the main production area of the special Huangshan Maofeng. Tangkou, Gangcun, Yangcun and Fangcun outside the scenic area are also important production areas of Huangshan Maofeng, which was historically called the "four famous artists" of Huangshan.
<h1 class="pgc-h-arrow-right" data-track="42" > production process</h1>
<h1 class="pgc-h-arrow-right" data-track="44" > production requirements</h1>
Huangshan Maofeng picking delicate, the picking standard of the special Huangshan Maofeng is one bud and one leaf, and the picking standard of Huangshan Maofeng of Grade 1-3 is one bud and one leaf, one bud and two leaves, one bud one and two leaves, one bud two and three leaves. The special grade Huangshan Maofeng was mined around the Qingming Dynasty, and the 1-3 Huangshan Maofeng was mined before and after the valley rain. After the fresh leaves enter the factory, they are first sorted, the frostbite leaves and diseased and insect-endangered leaves are removed, and the leaves, stems and tea fruits that do not meet the requirements of the standard are selected to ensure the uniform quality of the buds and leaves. The fresh leaves of different tendernesses are then spread apart and some of the moisture is lost. In order to preserve quality and freshness, it is required to be picked in the morning and made in the afternoon; picked in the afternoon, and made overnight.
The manufacturing of Huangshan Maofeng is divided into four processes: picking, greening, kneading, drying and baking.
Tie the extract
Before and after the Qingming And Valley Rains, 50% of the tea buds are mined when they meet the picking standards, and they are picked every 2 to 3 days until the end of lixia.
Fixing
Is manual operation on the pan, the fire temperature 150 ~ 180 ° C, can not be suddenly high and low, to be stable and consistent, the amount of leaves thrown into each pot is 250 ~ 500 grams (the amount of young leaves is small, the amount of old leaves is more), with both hands as far as possible to lift all the leaves, stir fast, shake and spread, so that the tea leaves contact the pot surface is heated uniformly and consistently, and do not make the stuffy, not scorched, to achieve even frying, after 3 to 4 minutes, the leaf texture becomes soft, slightly sticky, the leaf surface loses luster, and the dark color is appropriate, you can enter the kneading.
Kneading
Put the moderately green tea leaves on the rubbing plaque and gently knead, but should pay attention to shaking and dispersing to avoid sullen yellowing. Particularly delicate buds often only need to be kneaded in the pot slightly, trying to preserve the bright color of the leaves and the pekoe on the bud tips.
baking
It's done in two steps. The first step is hair fire (sub-baking). Generally four ovens side by side, the fire temperature from 90 ~ 95 ° C and one by one decreased (amplitude 5 ~ 7 ° C), out of the pot tea blank first in the beginning of the higher temperature of the baking basket baking, when there are tea leaves out of the pot, the front tea blank will be moved to the second baking cage, and then successively analogous, running water operation, the middle every 5 to 7 minutes to flip once, the gesture should be light, about 30 minutes, the tea leaves reach 70% dry can be baked under the "spread", then "hair fire tea". The thickness of the spread is about 3 cm, after 30 to 40 minutes, 70% of the dryness has a "return", generally with two baked hair fire tea, merged into one baking, the next step of the old fire drying. The second step is the foot fire (old fire). The amount of leaves per pot is 1.5 to 2 kg, the heat temperature is 65 to 70 ° C, the middle is stirred, from the beginning every 15 minutes, and then extended to every 20 minutes, until it is completely dry.
Pick
Remove inferior tea impurities, while the leaf vein moisture continues to penetrate into the whole leaf, slightly "soft", and then re-ignited at 70 ° C temperature to make it fully dry. [6]
<h1 class="pgc-h-arrow-right" data-track="59" > production method</h1>
The manufacturing of Huangshan Maofeng is divided into three processes: greening, kneading and baking.
Kill the green: use a barrel pot with a diameter of about 50 cm, and the temperature of the pot should be high and then low, that is, about 150 ~ 130 ° C. The amount of leaves thrown per pot is 200 to 250 grams of special grade, and it can be increased to 500 to 700 grams below the first level. After the fresh leaves are cooked, the sound of stir-fried sesame seeds is a moderate temperature. Stir-fry with one hand, gesture lightly, stir-fry fast (50 to 60 times per minute), raise high (leaves leave the stove surface about 20 cm), sprinkle to open, fish to be clean. The degree of greening requires appropriate aging, that is, the texture of the bud leaves is soft, the surface loses luster, the green qi disappears, and the tea aroma can be revealed.
Kneading: Special and first-class raw materials, when the greening reaches moderation, continue to grasp the belt in the pot a few times, play a role in light kneading and rationalization. After the second and third grade raw materials are killed, the heat is dissipated in time, and it is gently kneaded for 1 to 2 minutes to make it slightly curled into strips. The kneading speed is also slow, the pressure should be light, and the kneading should be shaken at the same time to keep the buds and leaves intact, the pekoe exposed, and the color is green.
Baking: Divided into initial baking and foot baking. At the beginning of the baking, each green pot is equipped with four baking cages, the fire temperature is first high and then low, the first baking cage is burned on a charcoal fire, the baking temperature is above 90 ° C, and the temperature of the next three is reduced to about 80 ° C, 70 ° C and 60 ° C. Turn over while baking, and move the top in order. At the end of the initial baking, the moisture content of the tea leaves is about 15%. The initial baking process should be diligent in turning the leaves, spreading the leaves evenly, operating lightly, and the fire temperature should be stable. After the initial baking, the tea leaves are left in a dustpan and cooled for 30 minutes to promote the redistribution of moisture in the leaves. When there are 8 to 10 bakes of the first baked leaves, and then dry for one, perform foot baking. Foot baking temperature is about 60 ° C, simmer slowly, until the foot is dry. After picking and removing the miscellaneous, it is re-fired again to promote the aroma of tea, and put it into an iron cylinder while it is hot and sealed for storage. [7]
<h1 class="pgc-h-arrow-right" data-track="64" > value feature</h1>
<h1 class="pgc-h-arrow-right" data-track="66" > the main effect</h1>
1. Excitatory effect: The caffeine of tea can excite the central nervous system, help people to invigorate their spirits, enhance their thinking, eliminate fatigue, and improve work efficiency.
2. Diuretic effect: Caffeine and theophylline in tea have a diuretic effect and are used to treat edema and hydromorrhage. The detoxification and diuretic effect of green tea sugar water can be used to treat acute jaundice hepatitis.
3. Cardiotonic antispasmodic effect: caffeine has the effect of strengthening the heart, antispasmodic, relaxing smooth muscle, can relieve bronchospasm, promote blood circulation, is a good auxiliary drug for the treatment of bronchial asthma, cough and phlegm, myocardial infarction.
4. Inhibition of arteriosclerosis: Tea polyphenols and vitamin C in tea have the effect of activating blood and dissolving stasis to prevent arteriosclerosis, so people who regularly drink tea have a lower incidence of hypertension and coronary heart disease.
5. Antibacterial and bacteriostatic effect: The tea polyphenols and tannic acid in tea act on bacteria, which can coagulate the protein of bacteria and kill the bacteria. It can be used to treat intestinal diseases such as cholera, typhoid fever, dysentery, enteritis and so on. Skin sores, ulceration and pus, trauma and skin, rinse the affected area with strong tea, has anti-inflammatory and bactericidal effect. Oral inflammation, ulceration, sore throat, with tea to treat, but also has a certain effect.
6. Weight loss effect: Tea in the caffeine, inositol, folic acid, pantothenic acid and aromatic substances and other compounds, can regulate fat metabolism, especially oolong tea has a good decomposition effect on protein and fat. Tea polyphenols and vitamin C can reduce cholesterol and blood lipids, so drinking tea can lose weight.
7. Anti-caries effect: Tea contains fluoride, fluoride ions and calcium of the teeth have a great affinity, can become a more difficult to dissolve in acid "fluoropatite", just like adding a protective layer to the teeth, improving the tooth acid resistance and caries resistance.
8. Inhibition of cancer cell effect: It is reported that flavonoids in tea have different degrees of in vitro anti-cancer effect, and the stronger effects are vitexine, mulberry pigment and catechins.
9. Delay aging: Polyphenols have strong antioxidant and physiological activity, and are scavengers of free radicals in the human body. According to the relevant departments, it has been proved that the efficacy of 1 mg of tea polyphenols in scavenging excess free radicals harmful to the human body is equivalent to 9 micrograms of superoxide dismutase (SOD), which is much higher than other similar substances. Tea polyphenols have the effect of blocking lipid peroxidation reactions and scavenging active enzymes. According to the results of the Test by Takuyo Okuda in Japan, it was confirmed that the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E.
10. Radiation protection: Polyphenols and their oxidation products have the ability to absorb the poisoning of radioactive substances strontium 90 and cobalt 60. According to the clinical trials of relevant medical departments, the treatment of mild radiation diseases caused by tumor patients in the process of radiation therapy can be treated with tea extract, and the effective rate of tea extract treatment can reach more than 90%; for cytopenia, the effective rate of tea extract treatment is 81.7%; and the treatment effect of leukopenia caused by radiation radiation is better.
11. Beauty skin care: tea polyphenols are water-soluble substances, with it to wash the face can remove the oiliness of the face, tighten the pores, with disinfection, sterilization, anti-skin aging, reduce the ultraviolet radiation in the sun on the skin damage and other effects. [1]
<h1 class="pgc-h-arrow-right" data-track="78" > health care function</h1>
In addition to the well-known refreshing, blinding, yisi, annoyance and diuretic function of tea on the human body in the early days, in addition to annoyance and diuresis, in the past twenty years, with the deepening of research on tea, its physiological regulation of the human body, especially the regulatory function of the imbalance in human metabolism caused by the improvement of living standards and the acceleration of the pace of work, has been continuously recognized. The first is to kill bacteria and fight viruses and improve the intestinal microbial environment. The role of tea on the microbial environment in the intestine is two-way, on the one hand, vibrio cholerae, dysentery bacteria, Escherichia coli, Staphylococcus aureus and other harmful bacteria have a strong bactericidal and bacteriostatic effect, the general tea concentration can achieve this bactericidal effect; on the other hand, tea has an important role in maintaining intestinal health Bifidobacterium has the effect of promoting growth and proliferation, which is conducive to improving intestinal immunity.
Tea also has a strong anti-inhibition and inhibitory effect on pathogens that cause diseases of the respiratory tract and digestive tract, especially green tea is stronger than other teas. The second is anti-aging, enhance immunity, tea polyphenols, vitamin C, vitamin E in tea are very strong antioxidant activity of the substance, can effectively remove excessive free radicals causing human aging. Drinking tea can also increase the number and activity of white blood cells and lymphocytes in the human body, and enhance immunity. The third is to lower blood lipids and blood sugar. Tea contains catechins, tea polysaccharides, catechins can inhibit the synthesis of cholesterol in human cells, so drinking tea can reduce the total amount of cholesterol and LDL content in plasma. Both catechins and tea polysaccharides can effectively reduce blood sugar and urine glucose levels in diabetic patients. In addition, drinking green tea and oolong tea can also effectively prevent and treat skin cancer, lung cancer, liver cancer, esophageal cancer and other cancers. [1]
<h1 class="pgc-h-arrow-right" data-track="81" > therapeutic effect</h1>
The relationship between tea drinking and eating and taking medicine
Drinking tea has the effect of degreasing and aiding digestion. Eating a lot of meat, eggs, milk and other foods, due to the rich fat, protein, in the stomach for a long time, generally about 4 hours, will produce a feeling of fullness, but also feel thirsty. At this time, drink some strong tea, tea juice and fatty foods will form an emulsion, promote the emptying of food in the stomach, and make the stomach comfortable. Of course, tea contains a large number of polyphenols, easy to coagulate with protein, iron and other substances, not easy to be absorbed by the intestinal mucosa, affecting the body's digestion and absorption of protein and iron, so it is not advisable to drink tea immediately after eating high-protein foods such as seafood and soy products.
There are many types of drugs, the nature is different, whether you can use tea to take medicine, can not be generalized. In general, Western medicines containing iron, calcium, aluminum and other components, protein enzyme preparations and microbial drugs should not be taken with tea, because tea polyphenols are easy to precipitate with these ingredients, combine and reduce the efficacy, or produce adverse effects. Tea contains caffeine with excitatory effect, so it should not be taken with calming, coughing, anti-allergic, sleep-aiding sedative drugs to prevent the effect of the drug. Some Chinese herbal medicines such as ginseng, ephedra, hook vine, huanglian, soil poria, etc. should not be mixed with tea. It is generally believed that it is not advisable to drink tea within 2 hours of taking the drug. When taking certain vitamins, stimulants, hypoglycemic, hypolipidemic, diuretic and white blood cell improvement drugs, tea has no adverse effect on the efficacy, because the tea polyphenols in tea can promote the accumulation and absorption of vitamin C in the human body, at the same time, the tea itself contains a variety of vitamins, with excitement, diuresis, hypolipidemic, hypoglycemic and other effects, can enhance the efficacy. [1]
<h1 class="pgc-h-arrow-right" data-track="85" > special taboos</h1>
Children: Drinking some light tea in moderation (one-third of the tea concentration for adults) can help digestion, regulate the nervous system, and prevent caries, but if you drink strong tea, it may cause iron deficiency anemia in children.
Pregnant, lactating women: avoid drinking strong tea and tea polyphenols, high-grade green tea or large leaf seeds with high caffeine content to prevent iron deficiency anemia during pregnancy, lactating women drink strong tea to make too much caffeine into the milk, which will indirectly lead to infant excitement, causing less sleep and more crying.
Elderly: Drinking tea is good for health, but it is necessary to drink tea in a timely, appropriate amount, and good. The absorption function and metabolic function of the elderly are declined, and the minerals such as fluoride, calcium and magnesium in the coarse old tea leaves are high, and excessive drinking will affect bone metabolism. The elderly should not drink more tea and drink strong tea at night and before going to bed, so as not to excite the nerves, increase the amount of urination, and affect sleep.
Cardiovascular disease and diabetic patients: moderate and lasting tea drinking is conducive to the improvement of cardiovascular symptoms, reduce blood lipids, cholesterol, improve blood anticoagulation, increase the elasticity of capillaries. Diabetics can appropriately increase the amount of tea to drink, it is best to use tea collected from the fresh leaves of old tea plants to process, with cold boiled water below 50 ° C fully soaked and drink.
Patients with digestive tract diseases, heart disease, and renal insufficiency: it is generally not advisable to drink high-grade green tea, especially freshly fried new tea, in order to reduce the stimulation of tea polyphenols on the mucosa of the digestive tract and reduce the burden on the heart and kidneys.
In addition, Huangshan Maofeng tea should not be drunk cold, and cold drinks can easily lead to diarrhea. [1]
<h1 class="pgc-h-arrow-right" data-track="92" > tea tasting guide</h1>
<h1 class="pgc-h-arrow-right" data-track="94" > brewing method</h1>
Huangshan Maofeng's drinking, the water temperature is also about 80 ° C when brewing, glass cups or white porcelain tea cups can be, generally can be continuous water brewing 2-3 times.
Brewing Huangshan Maofeng has the following points to be worth noting, otherwise, even the high-grade Huangshan Maofeng can not brew a good taste.
Proportions: The direct reaction is the intensity of the tea. The thickness should be appropriate, so that we can taste the color and fragrance of the tea, at the same time, the appropriate thickness has an impact on the leaching of the substances in the tea, which not only affects the color, aroma and taste of the tea, but also affects the effect of the tea on the human body. Thickness can be scientifically measured, but usually few people pay attention to this indicator, or to grasp it themselves, generally it is appropriate to be light and not thick. Roughly speaking, in general green tea, the weight ratio of tea to water is 1:80. Commonly used white porcelain cups, each cup can put 3 grams of tea leaves. General glasses, each cup can hold 2 grams.
Water temperature: Different water temperatures are required for different teas, which should depend on the level of different types of tea. Generally speaking, black tea, green tea, oolong tea with boiling water brewing or better can make the active ingredients in the tea leaves quickly leached. Some green teas with high tenderness, such as Huangshan Maofeng and West Lake Longjing, should be brewed with boiling water of 80 °C-90 °C to make the tea green and bright, with pure aroma and sweet taste.
Time: Usually 3 to 10 minutes. Brewing for a long time not only has a bad taste of tea, but also easy to brew out the substances in tea that are unfavorable to the human body. After putting Huangshan Maofeng into the cup, first pour a small amount of boiling water, soak the tea leaves as the degree, cover for about 3 minutes, and then add boiling water 70% or 80% full to drink while 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, after brewing, cover for 3 minutes, the contents of the tea are leached out by 55%, and the aroma plays normally, and it is best to drink tea at this time.
Times: Generally 3 to 4 times is good, as the saying goes: "The first way of water, two ways of tea, three ways and four ways to climb quickly." This means that the tea brewed in the first way is not the best, and it is good to drink the second way, and it is enough to drink three or four waters. When drinking tea, when 1/3 of the tea in the cup is left, boiling water should be added, so as to maintain the appropriate concentration of tea. [8]
<h1 class="pgc-h-arrow-right" data-track="102" > identification</h1>
To identify the authenticity and quality of Huangshan Maofeng, you can complete it in five steps: looking at the shape, smelling the aroma, looking at the soup color, tasting the taste, and evaluating the bottom of the leaf.
First, the shape: Huangshan Maofeng's strips are thin and flat, slightly yellowish in emerald green, and the color is oily and shiny; the sharp buds are tightly nestled in the leaves, resembling a finch tongue. The bud peak of the dried tea bud should be revealed, and the buds with more buds are the best product, and the bud peaks are hidden and the buds are few and the quality is poor. After brewing, the buds and leaves will be suspended vertically in the water, and then slowly sink, and the buds will be tender.
Second, the aroma: good quality Huangshan Maofeng, grab a handful of dried tea leaves close to the end of the nose, smell has a fresh and fresh feeling, or similar to orchid, chestnut fragrance.
3. Soup color: After brewing the tea leaves for 3 to 5 minutes, pour out the tea soup in another bowl. If it is a superior Huangshan Maofeng, the soup color is clear and bright, light green or yellow-green, and it is clear but not turbid, and the aroma is rich and long.
Fourth, taste: Huangshan Maofeng drinking in the mouth, generally will feel the taste is fresh and not bitter, the aftertaste is sweet.
Fifth, the bottom of the leaf: Huangshan Maofeng dry tea after brewing to remove the soup left at the bottom of the leaf is tender and fat, thick and full, evenly into flowers, the whole body is bright. [5]
<h1 class="pgc-h-arrow-right" data-track="109" > grade standard</h1>
Huangshan Maofeng is divided into six grades: Huangshan Maofeng is divided into special first class, special second class, special third class and first, second and third grades.
The grade of Huangshan Maofeng is extremely exquisite. The special Grade Huangshan Maofeng is made of fresh leaves from one bud and one leaf, and the new shoots of the first two leaves, which are of excellent quality, white and heavy. The fresh leaf picking standards of Grade 1 to Grade 3 Huangshan Maofeng are one bud and one leaf, one bud and two leaves, and one bud two and three leaves.
The special Grade Huangshan Mao Peak is shaped like a finch tongue, the white is revealed, the color is like ivory, and the fish leaves are golden. After brewing, the soup is clear in color, the taste is fresh, mellow and sweet, and the bottom of the leaves is tender and yellow, and it is fat and full of flowers. Among them, "golden fish leaves" and "color-like ivory" are the two obvious characteristics of the appearance of the special Huangshan Maofeng that are different from other Maofeng. [1]
<col>
level
project
Premium First Class
Premium Second Class
Grand Third Class
Level 1
Secondary
Level 3
Appearance
Stripe
The buds are fattened
Evenly
The fish leaves are golden
The bud head is nestled tightly in the leaves, and the peaks are faint
The buds are tender and unobtrusive
The buds are fattened and evenly formed
The buds are fattened
strip micro-rolls
Sprouts
Strips of rolls sprout
Evenly
The leaves are enlarged
Color
Tender green like jade
Tender green
Tender green bright yellowish
Tender greenish yellowish bright
Bright green
Still green
Endoplasm
Soup color
Tender yellow-green clear and bright
Tender yellowish green bright
Bright green
Tender green and shiny
Yellow-green bright
aroma
Fragrant and long-lasting
Tender and tall
Tender fragrance
Tender and long-lasting
Lofty
High fragrance
taste
Fresh and sweet
Fresh and mellow back to sweet
Fresh and slightly sweet
Fresh and mellow taste long and refreshing
Mellow
Leaf bottom
Tender yellow and fresh
Tender and green
Fat and tender into a tender green bright
Tender and green and bright
Still even
Yellow-green
<h1 class="pgc-h-arrow-right" data-track="173" > storage method</h1>
The necessary conditions for effective storage of tea are low temperature, dryness, protection from light, and lack of oxygen. There are two main methods of storing tea in general:
The first is the refrigerated health care method. The tea leaves are encapsulated in composite plastic bags or sealed tea cans, and the gas in the bag (can) is squeezed out as much as possible and placed in the refrigerator freezer, which can be stored for one and a half to two years. If placed in the refrigerator cold room, the tea leaves must be packed in multiple layers of seals to prevent cross-string taste and keep the temperature below 5 ° C. When drinking, the tea leaves are taken out and warmed sufficiently, and the tea temperature can be unsealed when the temperature is close to room temperature, so as to avoid the cold tea leaves being exposed to the air, and the hot and humid air outside meets, and the moisture condenses on the surface of the tea leaves, resulting in deterioration.
The second is the sealing and drying storage method, choose a sealed container (clean and lidded ceramic altar or iron listening), pack the block quicklime in a cloth bag, place it at the bottom of the container, stack the tea leaves divided into several bags on the cloth bag, fill the lid with a tight container cover, and put the container in a cool and dry place, which can be stored for more than one year. [9]
<h1 class="pgc-h-arrow-right" data-track="178" > honors</h1>
In 1955, the China Tea Company appraised the national high-quality tea and rated it as one of the top ten famous teas in the country. [5]
In 1982, it was awarded the title of Famous Tea by the Ministry of Commerce.
In 1983, he received the "Honorary Certificate" from the Ministry of Foreign Affairs.
In 1986, it was designated by the Ministry of Foreign Affairs as tea and gift tea for foreign guests, and was produced in Fuxi Township; in the same year, at the National Flower Tea, Oolong Tea Quality Products and Famous Tea Appraisal Conference, Huangshan Maofeng once again won the National Famous Tea Laurel.
In February 1987, it was awarded the title of ministerial quality tea by the Ministry of Commerce.
In 1990, Fuxi Taiwan compatriots brought special Grade Huangshan Maofeng, which was recognized as "excellent quality" by Taiwan's "Tianren Enterprise Group".
In the spring of 1999, when Premier Zhu Rongji of the State Council visited the United States, Mao Feng of Huangshan was entrusted by President Jiang Zemin with a gift from his election seat to bring him as a gift to him in Philadelphia, USA. [7]
On July 27, 2020, Huangshan Maofeng Tea was selected as the second batch of protection lists of geographical indications in Europe. [10]
<h1 class="pgc-h-arrow-right" data-track="189" > geographical indication</h1>
Dedicated logo use
On March 9, 2020, the State Intellectual Property Office approved Yixian Jinyuan Ecological Agriculture Development Co., Ltd. to use the "Huangshan Maofeng Tea" geographical indication product special mark. [11]