Monkey Pit Village has a favorable ecological environment surrounded by green water and green mountains Liu Hao photo
Huangshan, 27 Apr (Xinhua) -- On 26 April, the "Overseas Chinese Media Day Reading Huangshan" activity interview vehicle, organized by China News Service and the Propaganda Department of the Huangshan Municipal CPC Committee, drove into Monkey Pit Village, the core production area of Taiping Monkey Kui in Huangshan District, Huangshan City, Anhui Province.
On that day, the road to Monkey Pit Village was winding and winding, with lush green mountains on one side and clear mountains on the other side, and the winding and winding mountain road for about 2 hours.
Taiping Monkey Kui is one of the top ten famous teas in China and is known as the "leader in tea". In 1915, Taiping Monkey Kui won the gold medal of the Panama International Exposition, and has been famous at home and abroad for a hundred years.
Fang Jifan, the representative inheritor of the Taiping Monkey Kui production technique of China's national intangible cultural heritage project, led overseas Chinese media representatives into the tea garden to introduce the local ecological environment and production techniques.
Fang Jifan briefed overseas Chinese media representatives on the growth of The Taiping Monkey Kui tea plant liu Hao
Fang Jifan said that Monkey Pit Village is located at 30 degrees north latitude on the golden tea production line, more than 500 meters above sea level, the average annual temperature is 14 to 15 °C, the annual precipitation is 1650-2000 mm, the frost-free period is 220-230 days, the relative humidity is more than 80%, and the forest coverage rate is more than 95%, so the environmental climate provides sufficient nutrients for the growth of tea plants.
On that day, the air in the tea garden was quiet, and the dotted yellow board of armyworms attracted the attention of overseas Chinese media representatives.
It is understood that this is the green prevention and control model implemented by Huangshan District to adhere to the concept of green ecological development, aiming to steadily improve the quality and safety of tea and promote zero pollution of pesticide non-point sources in tea gardens throughout the region. At present, Huangshan District has promoted the application of "armyworm yellow plate + biopesticide + ecological agronomy" prevention and control technology in the whole district.
Fang Jifan said that relying solely on the unique ecological environment and scientific pest prevention and control methods, although it can ensure the healthy growth of tea plants, but in order to make the Taiping Monkey Full of flavor, it also requires traditional handicrafts.
Representatives of overseas Chinese-language media walked into the Taiping Monkey Kui production workshop to observe the production process of on-site workers.
"Making Taiping Monkey Kui tea requires more than ten processes such as spreading, greening, baring, and baking." Fang Jifan introduced to the representatives of overseas Chinese media that among them, the steps of killing green and rationalizing are extremely critical, and when killing qingqing, a flat-mouth deep-bottomed iron pot should be used, the temperature of the pot body should be controlled at about 150 ° C to 180 ° C, and the amount of leaves thrown into each pot is about 50 grams, and it is gently stir-fried by hand, while stir-frying. The rational strip is also called pinching the tip, the two leaves of the monkey kui are kneaded into a rope by hand and straightened, and a branch is flat on the sieve, and the tea leaves do not fold each other, do not bend, and do not stick to each other. The strength is moderate, not only can not destroy the tea juice of the monkey kui, but also to ensure that its rope is tightly knotted.
It is understood that a tea-making team of 10 people, each person can only produce about one kilogram of dry tea per day, and a pound of Taiping Monkey Kui dry tea requires about 1800 fresh leaves.
The production process of Taiping Monkey Kui: Rationalized by Liu Hao
Taiping Monkey Kui Dry Tea Kui Wei is strong and strong, shaped like a sword, white and hidden, pale green in color, soaked in a glass, leaf shadow water light, beautiful in all colors. Fang Jifan said: "The head bubble fragrance is high, the second bubble is strong, and the three bubbles and four bubbles are still fragrant."
After observing the process, overseas Chinese media representatives tasted the brewing taste of Taiping Monkey Kui and praised Taiping Monkey Kui as worthy of its name.
The "Overseas Chinese Media Day Reading Huangshan" event was sponsored by China News Service and the Propaganda Department of the Huangshan Municipal Party Committee of the Communist Party of China, with the participation of Chinese media reporters from 15 countries and regions, including Russia, Portugal, Canada, Japan, Egypt, the Philippines, the United Arab Emirates, Italy and Indonesia. (End)
Source: China News Network