China is the hometown of tea, tea has a very long history and pivotal position in china. In China, tea is revered and loved by the Chinese people as much as rice wine and liquor, and tea tasting and drinking have been the traditional customs of the Chinese nation since ancient times. Starting from the famous tea saint Lu Yu's sentence: "Tea Maker, Southern Jiamuye", from the legendary Shennongyu tea to today, this southern Jiamu, which can emit a unique aroma, has experienced ups and downs for five or six thousand years, and has now become an essential element in the lives of hundreds of millions of Chinese, thus also fulfilling thousands of years of people's praise for tea.
Tea has experienced thousands of years of development in China, and now China's tea has emerged a lot of high-quality teas in Yangzhong and abroad. The 7 major tea series, whether it is black tea, green tea, white tea, black tea, or green tea, yellow tea and flower tea, there are many valuable and high-grade teas. Today, I would like to talk with you about the "Xinyang Maojian", one of the top ten historical teas in China. First of all, let's briefly understand and understand what is Xinyang Maojian?
Xinyang Mao tip
China's authentic Xinyang Maojian, is also the top Xinyang Maojian tea, are produced in the southwest of Xinyang City, Henan Province, the specific tea production areas are: Yunwu Mountain, Tianyun Mountain, Cheyun Mountain, Jiyun Mountain, Black Dragon Pond, White Dragon Pond and other tea farms. Xinyang Maojian belongs to one of the top ten famous teas in China, and is a kind of genuine historical tea. As early as the Northern Song Dynasty, the famous literary scholar Mr. Su Dongpo once praised Xinyang Maojian in this way: "Huainan tea, Xinyang first." It can be seen that Xinyang Maojian has been a "treasure in tea" since ancient times.
The most distinctive feature of Xinyang Maojian is that it is famous for its high fragrance, green color, fresh taste and shape show. From its characteristics, it can be vividly seen that Xinyang Maojian has differences in appearance, color, taste or aroma, and always gives people a double enjoyment and impact on vision and taste. The beauty of the appearance is manifested as: multi-millimeter, fine round and tight; the beauty of the taste and soup color is expressed as: the flavor of the soup is green, the fragrance is high and long. This is the true Xinyang Maojian that we know.
But tea is like a person, once famous, it is naturally more than enough. For example, in actual life, there is a lot of controversy among the people on the issue of what kind of Xinyang Maojian is the top Xinyang Maojian. Whether it is in terms of shape, soup color, aroma, taste, etc., there are different statements, especially in the soup color of Xinyang Maojian, which is more controversial. Some people say that the soup color is turbid and the quality is good; some people say that the soup color is clear and the quality is good, so which statement is correct? Let's take a look.
Is the soup color of Xinyang Maojian cloudy or clear and bright?
Before answering this question, we must first find out how the state authorities divide the standards for Xinyang Maojian. In the national standard gb/t22737, Xinyang Maojian is divided into 6 grades according to the different picking time and quality quality, namely: special grade, first grade to five grade. Obviously, in the national standard, the special grade Xinyang Maojian is the best in terms of quality and tea raw materials. So what conditions must be met for Xinyang Maojian to belong to the special level?
The typical feature of the special Grade Xinyang Maojian is this: fresh tea must be tea picked before the Qingming Dynasty, and the picking cycle is about 40 days. The finished dried tea processed has a uniform and delicate appearance, full of white sharp seedlings; the color is emerald green; the soup color is clear and bright and tender green; the bud at the bottom of the leaf is first unfolded, and the color is turquoise at the same time.
It can be seen that in the national standard, the soup color of the special Grade Xinyang Maojian is clearly stipulated as: "clear and bright and tender green". From this point of view, the clear and bright Xinyang mao tip of the soup is good, on the contrary, the quality of the soup color is not good.
Is it that as long as the soup color is cloudy, the Xinyang Mao tip must be of inferior quality? Come and listen to what an old tea taster with 10 years of experience in tea tasting has to say?
An old tea taster with more than 10 years of experience in tea tasting analyzed This is how Xinyang Maojian analyzed it. The reason why the "soup color is cloudy" and "the soup color is clear" appears on the market today is related to the processing method, brewing method and tea pekoe of Xinyang Maojian.
(1) The processing process causes the soup color to be turbid
Today's tea market demand is large, so it is necessary to replace the previous pure traditional artificial tea making process with modern machine processing technology to meet the supply of the market. Undoubtedly, the quality of Xinyang Maojian made by traditional pure hand craftsmanship is definitely better than that of the tea processed by the machine. However, pure handmade tea, the cost is too high, the efficiency is extremely low, can not meet the market supply and corporate profitability, so it is unrealistic.
However, through machine processing, in order to achieve the requirements of using the xinyang hair tip to shape tightly, it is inevitable that the pressure will be too large, the kneading and forming time in the pot will be too long, resulting in the destruction of tea cells, skin damage, juice spillage, crushed tea increase, and some spillage will be attached to the surface of the dry tea strips, resulting in turbid soup color during brewing.
Therefore, from the perspective of processing technology, the quality of the turbid Xinyang mao tip of the tea soup is also not good. Because whatever the reason, in short, it is because of the imperfection of the processing process and the turbidity of the tea soup.
(2) Incorrect brewing method causes the tea soup to be turbid
Xinyang Maojian belongs to the famous tea in green tea, and the brewing method of Xinyang Maojian is exquisite. The correct brewing method should be: the water temperature should not exceed 90 degrees, because the Xinyang Maojian tea is very tender, and the temperature is too high to burn the tea; and the correct way to use the ring wall brewing method, that is, the water flows slowly along the four walls of the teacup, and can not use the high punching method, otherwise it will also burn the tea leaves and make the white on the tea leaves fall off, resulting in turbid soup color.
Therefore, from the perspective of brewing method, the cause of turbidity in the soup is not the poor quality of the tea itself, but due to the improper brewing method. Therefore, it cannot be said that the soup color is cloudy Andyo Maojian is not a good tea.
(3) Tea soup is cloudy caused by pekoe
High-quality Xinyang Maojian, its fresh tea raw materials are the new shoots that have just emerged from the tea plant, and this new shoot is covered with a lot of fluff, which is the so-called "pekoe", and the more pekoe, the better the quality of the tea, the more beautiful the appearance. Therefore, even if the finished product made after the green is finished, there will be a large amount of pekoe on it.
Therefore, when we brew the high-quality Xinyang hair tip for the first time, the pekoe on it will melt into the tea soup, resulting in turbidity in the tea soup. But often this cloudy tea soup is translucent, not cloudy and dull.
It can be seen that if the brewing method is correct, the first time there is a turbid and transparent soup color, it just shows that this Xinyang Mao tip is a good tea, but it must be noted that it is "turbid and transparent" rather than "cloudy and dim".
——Conclusion ——
In summary: The above from 4 aspects to demonstrate the soup color of Xinyang Maojian tea is cloudy or clear? I believe that everyone is already very clear when you see this. Whether it is from the national standard, processing technology, brewing method or how much white caused by the tea soup turbidity, compared to the clear and transparent tea soup is not good. However, it is worth noting that the turbidity of the soup caused by improper brewing method and pekoe has nothing to do with the quality of the Xinyang Mao tip; especially the first brew of the Xinyang Mao Tip, if the tea soup is cloudy, as long as it is bright and not dim, it is a good tea. Therefore, it cannot be simply said that the color of Xinyang Maojian soup is turbid and clear, which is good or bad.
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