Guishan Rock Green Tea
Guishan rock green, produced in the southeast ditch of Guifeng Mountain in Macheng City, Hubei Province, large plots of land, Turtle Tail, Pear Tree and other areas. Guishan Peak is located at the southern end of Dabie Mountain, winding for more than 15 kilometers, there are thin knife peaks, Wanggu Tower, horse stakes, turtle tail and glans and other peaks, especially the main peak - Turtle Head Peak, unique natural scenery, rocky rugged, towering peaks, lush forests, clear water babbling, tea trees grow here along the peak of the mountain pit rock ravine, so the tea produced, known as Guishan Rock Green.
Chinese name
Turtle Mountain Rock Green
Tea
Origin
Guifeng Mountain, Macheng City, Hubei Province
Contents
1 Origin
2 Historical origins
3 Quality characteristics
4 Production process
▪ Kneading
▪ Initial opening
▪ Shaping
▪ Dry
▪ Kill
▪ First baking
▪ Rationalize
5 Social evaluation
Guishan rock green tea is produced in Guifeng Mountain, Macheng City, Hubei Province, at the southern foot of Dabie Mountain. Here the scenery is beautiful, rocky, towering peaks, lush forests, babbling streams, birds and flowers, tea trees are mostly distributed at an altitude of 600-1000 meters above sea level in Gumi, large plots, persimmon cake mountains and other semi-alpine areas, mountain sunshine time is short, the temperature difference between day and night is large, the climate is unpredictable, especially at the turn of spring and summer, the mountains are mostly shrouded in clouds. The soil layer is deep and fertile, rich in organic matter and minerals, with a pH of 5. About 5, the average annual temperature is 16 °C, the extreme maximum temperature in summer is not more than 32 °C, the frost-free period is 230--240 days, the precipitation is 1200 ~ 1300mm, the relative humidity is 80%, it is a unique place for tea.
Guishan Rock Green, produced in Guifeng Mountain, 30 kilometers east of Macheng City, Hubei Province. The mountain is like a giant turtle, with its head cocked and tail up, rushing to the sky, very beautiful. There are famous attractions such as White Dragon Well, Black Dragon Well, Spray Snow Cliff, Guanyin Cliff, there are ancient buildings such as the main temple, the beamless hall, and the pavilion; there are especially admirable stone carvings, sculptures, dangerous paths, strange stones, pan pines, cypresses and other landscapes, which are famous tourist attractions in the Macheng area. It is known as "the famous mountain majestic east of the city, the first peak of the sky falling in Penglai", "Zhenyi straight up to the thousands of walls, raising his hand to carry out five feet of heaven". After liberation, the mountains were planted with trees, fruit trees, medicinal herbs and cloud tea, which made Guifeng splendid and green. In 1962, when Vice Chairman Dong Biwu visited this place, he once praised its mountain as the "Second Lushan Mountain" and wrote a poem with the inscription: In the past, it was a tea-producing area. Guifeng has been famous for a long time, and Mulingde is not alone. Leftovers of red flowers, covered with green grass. This mountain dives into baote, and there is no hesitation in moving forward.
In accordance with The will of Elder Dong, the tea farmers in the Guifeng Mountains have afforested and expanded the Kaibi Tea Garden and excavated treasures in the turtle head, tortoisetail, southeast ditch, large plot of land and persimmon cake mountain located at an altitude of 300-800 meters. Today, there are tea gardens everywhere, and the fruit trees are fragrant and full of vitality.
The average annual temperature in the tea area is 16 °C, the maximum temperature in summer is not more than 32 °C, the frost-free period is 230 to 240 days, the annual precipitation is about 1200 mm, and the relative humidity is 82%; it belongs to the rocky weathered black soil layer, with a pH value of 5.5 to 5.8. It provides a good ecological environment for the growth of tea plants.
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Guishan Rock Green History called Guishan Cloud Mist Tea, as early as the Tang Dynasty, tea Saint Lu Yu's first tea monograph "Tea Classic" are recorded, Huangzhou Valley tea raw Macheng County, Song History is also recorded. It can be seen that during the Tang and Song dynasties, Guifeng Mountain was rich in tea, and Guishan Cloud Tea was the best of tea and was famous in the world.
After the founding of New China, the Hubei Provincial People's Government designated Guifeng Mountain as a famous scenic spot, vigorously invested in development, and became a tourist, summer resort and recuperation resort. Governments at all levels also attach great importance to the development and utilization of Guishan tea resources, in 1958 built a state-owned Guishan tea farm, reclaimed a large number of new tea gardens, tea farm scientific and technological personnel wholeheartedly devoted themselves to the development and research of Guishan cloud tea, in the absorption of the traditional production process of Guishan cloud tea, after repeated research and experimentation, in 1959 developed the best of cloud tea - Guishan rock green tea.
After the advent of Guishan Rock Green, because of its good shape, in the early 1960s, it was listed as one of the "four famous teas in Hubei" and was favored by people. In May 1962, when Comrade Dong Biwu, then vice president of the state, visited Guishan, he called Guishan "Lushan in Hubei", praised Guishan tea, and improvised a poem: "The former guerrilla land is now a tea-producing area." The peak has been famous for a long time, and The Ridge Is not alone. Red flowers win, covered with green grass. This mountain diving treasure, do not hesitate to move forward. Since then, Guishan Rock Green has become more famous, the supply of products is in short supply, and in the 1960s and 1970s, there was even a booming situation of queuing up to buy tea and buying tea with people's hearts.
Guishan rock green is a strip of green tea, its quality characteristics are: the cord is tight and round, the sharp edge is revealed, the color is emerald green, the aroma is clear and long-lasting, the taste is mellow and sweet, the soup color is turquoise and clear, and the yellow and green at the bottom of the leaves is tender and even.
Contains 17.69% of tea polyphenols, 2.65% of total soluble sugars, 39.93% of water solubles, 4.36% of amino acids, and 4.5% of caffeine. The tea is developed in 1959 on the basis of the reform process of Guishan Yunwu Tea, and is divided into special grade, first and second grade. In the 1960s, it was known as one of the four famous teas in Hubei Province, and in 1980, it participated in the National Agricultural Reclamation Products Exhibition and ranked first in similar products. Sold to Wuhan, Guangzhou, Macheng and other large and medium-sized cities, and sold to Hong Kong, the United States and other places. At present, in addition to general sales, it is mostly used for gift tea and exhibition.
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The whole handmade process of Guishan Rock Green Tea is: picking, spreading green, killing green, kneading, initial drying, shaping, and foot drying six processes.
The special Guishan rock green picking time is about 20 days before the Qingming To the valley rain, the raw material is a bud and a leaf for the first development, to ensure the tenderness, uniformity, clarity, so that the rain leaves are not picked, the purple leaves are not picked, the leaves are not picked, and the insects eat the leaves. Fresh leaves are picked back in time into the bamboo plaque for 3-4 hours, depending on the weather conditions, cloudy days appropriate stalls, so that fresh leaves emit some water and grass gas, until there is a faint flower aroma can be paid.
Killing green: the pot temperature rises to 200 ° C, the amount of leaves thrown into each pot is about 0.5 kg, and the fresh leaves are quickly stir-fried by hand after the pot, shaking and suffocating, mainly shaking. When frying until the leaves are soft and slightly sticky, reduce the temperature of the pan to about 120 ° C, fry until the leaf color changes from bright green to dark green, reduce weight by 40-50%, quickly out of the pot, thin spread heat.
Kneading: Put the cool green leaves in the bamboo plaque for the first kneading, using the kneading method of pushing the hands forward and turning them backwards and separating, using force to light first and then heavy, when the tea strips are tightly rolled, it is appropriate to knead gently, the time is about 10-15 minutes.
Initial opening: the use of baking cage in time to dry, the temperature of 90-100 ° C, to achieve thin spreading diligent turning, the original dry leaf moisture content of about 355%, out of the cage stall appropriate re-kneading.
Shaping: Fast, uniform and skillful shaping is the key process that determines the shape of rock green tea. Pot temperature first high and then low, starting at about 90-100 ° C, to be fried to 70% dry, the pot temperature to maintain 60-70 ° C, the amount of leaves thrown 0.5 kg, with two hands to rub the belt, even twisting belt rubbing, so that the tea strips are evenly loose, so repeated rubbing, to be further tightened by the tea strips, and lose stickiness, the water content is about 20% when the timely shaping. The tea strips are straightened and straightened, the two palms are hugged, the tiger's mouth is open, the right hand is forward, the left hand is backward, the tea strips are rotated in the hands, in order to return to the light technique, so that the tea strips are evenly scattered in the pot in the palm of the hand, and then folded straight, pulled the strips, reciprocating cycles, until the tea strips are tight and round, and the white can be revealed to produce a cool resurgence of the pot stall.
Drying: low fire long stir-fry, high fire Titian, is to improve the guishan rock green aroma of the necessary drying process, the shape of the spread after the tea into the pot at the right time, the pot temperature of about 60 ° C, the tea leaves in the pot gently stir-fry, when the tea leaves from dark green to emerald green, water content of about 7%, the pot temperature rises to 120 ° C, quickly stir-fry for about 2 minutes to improve the aroma, the formation of guishan rock green quality characteristics.
In recent years, through continuous research, technicians have explored a complete set of processes for processing rock green tea using famous tea machines, which are divided into six processes: green killing, kneading, initial baking, baring, shaping and drying.
Killing greening: a small amount of moderate fresh leaves will be spread evenly and continuously into the 40-type continuous leaf roller body killing machine with a temperature of about 220 ° C, pay attention to controlling the temperature and the amount of leaves, appropriately throw more leaves when the temperature is high, and appropriately throw less leaves when the temperature is low, and start the fan to quickly reduce the temperature in the killing.
Kneading: spread the cool green leaves into the 35 type kneading machine kneading, the amount of leaves thrown is about 3-7 kg of green leaves, the time is 25 minutes, kneading master the principle of light, heavy and light pressure, first empty kneading for 5 minutes, then light pressure for 7 minutes, and then heavy pressure for 8 minutes to roll the tea strips, and finally loosen the pressure and gently knead for 5 minutes, get off the machine to solve.
Initial baking: kneading and untangling the leaves on the hand pulling louver type hot air dryer in the first drying, the initial baking temperature of 1200 ° C, baking until the tea strips lose stickiness, slightly prickly nowadays baking cool.
Rationalization: the tea leaves after the initial drying back to the tide into the reciprocating type famous tea striping machine, the baring temperature of 120 ° C, the amount of leaves depending on the number of slots of the slivering machine, the amount of 11 slots of the slatting machine is about 1 kg, and when the tea strips reach 80% dry, they will get off the machine for shaping.
Shaping: The shaping is carried out in an electric frying pan at a temperature of 80 ° C, which is the same as the handmade kameyama rock green shaping method.
Drying: Drying is carried out in the dryer, the temperature is controlled at 80-100 ° C, baked until the machine is dry enough to cool the packaging.
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Guishan Yanlu since its inception, has won a high reputation for its excellent quality characteristics, as early as the sixties that was sent to Hong Kong for exhibition, in the 1970s brought to the United States Ohio exhibition and sales, all praised, in 1988 by the Ministry of Agriculture as a quality product, in 1993 in Hubei Province "Hundred Tea Fighting Spring", tea party rated as "Hubei Famous Tea", in 1994 won the Provincial Department of Agriculture Famous Tea Appraisal Special Prize, in 1999 in Beijing China International Agricultural Exposition won the title of famous brand products, held in Hangzhou in 2002 " Won the gold medal at the China Famous Tea Expo. Now it has established more than 20 sales outlets throughout the country, which has won the trust and praise of consumers.
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