Wild Goose Peak / Wild Goose Cloud Mist
Yandang Maofeng, also known as Yandang Cloud Mist, formerly known as Yanming, one of the five treasures of Yanshan Mountain, one of the famous teas created by Han tea farmers. Produced in Yandang Mountain in Yueqing City, Zhejiang Province, here the landscape is beautiful, Tiankai pictures, is one of the famous mountains in China. Yandang Maofeng is a famous alpine cloud tea in the Yandang area, which was listed as a tribute tea in the Ming Dynasty, and the reputation of Jia Ming is well-known.
Chinese name
Wild Goose Peak
Aliases
Geese swaying clouds
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Contents
1 Origin profile
2 Historical origins
3 Quality characteristics
4 Production process
5 Brewing
6 Folklore
Yandang Mountain is a branch of Cangshan Mountain, also known as North Yandang Mountain, referred to as Yanshan Mountain. It is famous for its landscape shows. It is known as the "first mountain in the southeast". Yandang is well-known in the early Tang Dynasty, until the Northern Song Dynasty Taiping Xingguo first year (976) after the reputation gradually, temple pavilions have been rising, at that time there were eighteen ancient temples, sixteen pavilions, ten courtyards; to the Ming Dynasty Hundred and Two Qi Peaks (102 peaks) the name has been formed, a total of more than 380 scenic spots, becoming the largest scenic spot in southeast Zhejiang. Among them, Baigangjian is the highest peak, with an altitude of 1150 meters. Yandang Mountain has produced tea since ancient times, and Yanshan Tea is one of the "Five Treasures" of Yandang (Goose Tea, Fragrant Fish, Guanyin Bamboo, Venus Grass, and Shanle Palace Bird).
Yandang Mountain is high, rainy, cold and foggy. The famous tea-producing areas are all within the scenic area, including Longhubei, Dou Cricket (Room) Cave and Yanhu Gang, all located above 800 meters above sea level. Longhubei Tea Garden is behind the peak ridge side of China's famous Dalonghu Waterfall. The water descends from Lianyun Peak, which is about 190 meters high, and the white practice is flying, which is very spectacular. Yuan Mu of the Qing Dynasty had a poem: "Longhu Mountain is extremely powerful, a line of waterfalls flying in Luomian, above five zhang is still water, below ten zhang is all smoke, the situation is a hundred zhang to a thousand zhang, and the cloud water smoke is difficult to distinguish." And the Yanhugang Tea District is 900 ~ 1046 meters above sea level, the mountain top originally had three lakes in the north, middle and east (now it has dried up, leaving only a small pond), reeds, autumn geese return to the south, often stay here, Xu Xiake called it "Hongyan Home", Yanhu Lake is cloudy all year round, and the tea produced is listed as the top product. Yandang Mountain has a long history of tea production, about 1,000 years. The "Wenzhou Fu Zhi" records: "The five counties of Wenzhou Province have tea leaves, Yueqing has Yandang Mountain Dragon Hun back as the top, Baiyun tea is also known as Long Xiang Tea, the taste is excellent." Song Dynasty Mei Xiaochen's "Sending Bixiao Feng Ming Poem": "When the spring of the mountain is already known, there is more new tea." The peak should be rainy, the cold begins to sprout, the forest is quiet when harvesting, and the steaming place is good. Holding the secret of the clothes bag, divided into five willow families. After the Northern Song Dynasty (1008-1016), the name spread in all directions, and the Ming Dynasty was listed as a tribute. After the founding of New China, new tea gardens were vigorously developed, and tea trees were widely planted in the old tea areas, and the output continued to expand. Because the tea garden is located in a high mountain, the temperature is low, the germination of tea buds is slow, and the tea picking season is postponed, which is the characteristic of Yandang tea. Among them, the tea produced by LongHubei is of the best quality. Tea trees are shaded by clouds and mist all year round, growing in deep and fertile soil, with thick buds and leaves, and emerald green color. Individual tea trees grow between the cliff crevices, and it is difficult to pick them by hand, and in ancient times, mountain monks and monkeys climbed the cliffs to collect fragrant tea. The tea leaves collected are called "monkey tea". Monkey tea has an excellent taste and high nutritional value due to the moisture of rain and dew and the active mineral components between shore gaps throughout the year.
Yandang Maofeng is mainly produced in the area of Longhu back, Dou Cricket Cave and Yanhugang in Yandang Mountain in Yueqing, especially in Longhu back. As evidenced by history, the Ming Dynasty's "Yueqing County Chronicle" says: "There are many teas near the mountains, but it is better for the Dragon of Yanshan Mountain to carry the Qingming Dynasty." The soil is deep and fertile, the climate is warm and humid, the tea tree is shrouded in clouds all year round, the buds are thick and the quality is excellent.
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Yandang Maofeng was called "Yan Ming" in ancient times, and it is said that in the Jin Dynasty it was transmitted by the high monk Nuo Chenna. During the Northern Song Dynasty, the scientist Shen Kuo inspected Yandang several times, and the name of Yanming began to spread in all directions. In the Ming Dynasty, Yan Ming was listed as a tribute and was listed as one of the "Five Treasures of Yanshan Mountain". According to Zhu Zhi's "Chronicle of Yanshan Mountain", "There are many teas in eastern Zhejiang, and those who call Yanshan are the most" During the Guangxu period of the Qing Dynasty, Yan Ming's reputation was even better. According to the "Oujiang Yizhi", "Oudi tea, Yanshan is the first", which shows the status of Yanming at that time. After the founding of New China, under the careful cultivation of local tea farmers, the quality of Yandang Maofeng continued to improve and won the title of famous tea in Zhejiang Province.
The shape of Yandang Maofeng is long and tightly knotted, the tea is delicate, the color is emerald green, and the buds are hidden. The soup color is light green and clear, the aroma is elegant, the taste is mellow, the bottom of the leaves is tender and evenly formed, and there is a drink plus "three smells". A strong smell of fragrant, and then smell the aroma, three smells of tea fragrance still exists; the taste of the head bubble is rich, the second bubble is mellow, and the third bubble still has a touching tea rhyme. The tea produced in Yandang Mountain has been listed as a tribute as far back as the Ming Dynasty. After the Yandang Maofeng brewing, the tea leaves float on the soup noodles and are not easy to sink. Look at its tea shape, unique tea interest. When brewing, the soup color is light green and bright, the buds and leaves are connected, the tea is fragrant, the taste is mellow, and the aroma is full of taste, which is wonderful. This product is resistant to storage, and has the reputation of "three years of undefeated golden buds".
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There are three characteristics of Yandang Maofeng processing: one is to pay attention to fresh leaf raw materials; the second is to process finely; and the third is to store and preserve tea.
The harvesting process is: fresh leaves are picked→ killed→ kneaded→ baked → and baked →.
1. Fresh leaf picking. Picking requires tenderness and uniformity, with one bud and one leaf or one bud and two leaves as the standard, and does not pick diseased insect leaves, rain leaves, and purple bud leaves. Fresh leaves should be immediately spread on bamboo plaques or dustpans for 5 to 8 hours, and the fish leaves, single pieces, damaged bud leaves and impurities should be removed at the same time.
2. Kill the green. The frying pan is used to kill the green, the temperature of the pot is controlled at about 180 ° C, and the amount of leaves thrown is about 0.6kg. One-handed and two-handed combined operation, first shake and fry until the buds have a hot feel, water vapor dissipation immediately turn to suffocation, and then immediately after the smouldering and then immediately shake fry, and accompanied by fan wind to disperse water vapor. During the operation, the gestures should be light, the tea leaves should be fished clean and shaken evenly, and the suffocation should be completed at one time. The degree of greening is suitable for the darkening of leaf color, soft leaf texture, the exhaustion of grass qi, and the exposure of fragrance.
3. Knead and twist to kill the green. After the tea leaves are cooled, they are placed in a bamboo plaque for kneading, and the leaves should be sorted out before twisting, so as not to knead the bent ropes. Kneading using the method of two-handed kneading, the force should be even, the whole process should be combined with light and heavy, 1 to 2 times in the middle of the unblocking, kneading until more than 97% of the tea leaves into strips, slightly spilled tea juice can be.
4. Baking blank. The twisted leaves are immediately baked in the baking cage after being shaken, the temperature is controlled at 100 ~ 150 ° C, the time is 8 ~ 10 minutes, the middle is mixed twice, baked until the tea strips are not bonded to each other, the hands are kneaded into a ball, and the shaking is moderate.
5. Rationalize. After the drying process of the tea stall cooled back to soft, the strip began to raise, the pot temperature of 80 ° C, the tea leaves after the pot first pushed and stir-fry, to the hand of the tea is not easy to form a ball, but still elastic when the transfer into the strip, then the pot temperature to reduce to about 60 ° C. The method of regulation is: the palm of the hand is downward, the tiger's mouth is open, the 4 fingers are straight and together, the thumb and the 4 fingers are bent at the same time, and the tea leaves are partially grasped in the hands, while the wrists and fingers are constantly shaking, so that the tea leaves rotate in the palm of the hand, and the tea leaves gradually go out of the hand. In the process of straightening, grab the tea leaves and put them in the palm of your hand to rub the strips, rub while sorting, until the tea leaves have a prickly feel and then change to stir-frying to reduce breaking and ensure quality. Stir-fry until 60% or 70% dry, when the pekoe is revealed, it can be cooled and soft.
6. Baking. Spread the cool leaves evenly on the baking basket to bake, the temperature is controlled at 60 ~ 80 ° C, in the baking process for 3 to 4 times of mixing, baking until dry enough to pick up the tea stem, dust off the yellow flakes, sift off the tea powder, cool and then packed into boxes for storage.
Yandang Maofeng Brewing boiling water temperature of about 80 degrees, should be selected glass, ceramic products and utensils, after brewing tea leaves slowly sink. Look at its tea shape, unique tea interest.
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Yandang Maofeng Yandang Maofeng was also known as "monkey tea" at the earliest time, monkey tea means that the monkeys picked tea leaves on the cliffs, generally speaking, it is difficult for people to climb and walk on the cliffs and cliffs that grow tea leaves, the quality is often very excellent, the Yandang Mountain is like a pillar, the peak is like a cone, it is the place where good tea is produced. In the "Qing Barnyard Banknotes", such an interesting legend was recorded: "There is monkey tea in Wenzhou Yandang Cliff, and there are monkeys who pick alpine tea leaves every late spring to send mountain monks, and the monks often know that the monkeys have no food in winter, and throw them with small bags of rice, and the monkeys send tea, so it is also an answer." "This is the legend of the tea name about Yandang Maofeng, and about the origin of Yandang camellia, there is a myth of the old dragon giving tea in the folk
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Legend has it that when Kaishan Zuno was living in Longhu, he suddenly met an old man with a white beard one day and said to him, "Thank you for the kindness of the priest, so that I can live in peace." Nuo chenna asked, "Where is the old man's home?" I hope to see you in the future. The old man replied, "Far in the sky, close at hand, if you want to meet, it will be tomorrow morning." "When Noh chan woke up, it was a dream. The next morning, he walked out of the house, stood on the back of the dragon and looked around, but when he saw the upper end of the dragon, the dragon head was spitting water, and there was a dragon's tail on the far side of the mountain that swayed faintly, disappearing in a flash, and Fang knew that the old man in the dream was the embodiment of the old dragon. When he returned home, he saw a large tea tree in the courtyard, full of leaves. Since then, as the old man said, it has been eaten day by day, and it has been drunk all year round. Since then, Yandang Mountain has had tea plants to breed.
Many stories begin with a cup of tea!
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