Shimen Yinfeng is a geographical indication certification trademark.

Shimen Yinfeng Tea was created in 1991, with an annual output of about 50t. The fresh tea leaves are sourced from the Yunwu Mountains at an altitude of 500 to 1,000 meters at the east end of the Wuling Mountains on both sides of the Jishui River in the northwest of Shimen County. The atmosphere, soil, and water sources around the tea garden are free of pollution. Shimen Yinfeng has tight, thin and straight ropes, covered with silver cents, green and oily color, high and long-lasting aroma, bright green soup color, mellow and refreshing taste, sweet aftertaste, fresh green leaves at the bottom, complete, with a fresh fragrance of the first brew and the second brew. The flavor is strong and the fragrance remains after three or four infusions.

Shimen Yinfeng tea

The requirements for picking fresh leaves of Shimen Yinfeng tea are very strict. Picking is done on sunny days before and after the Qingming Festival, and no rainwater leaves, dew leaves, or purple bud leaves are picked. , thin and irregular leaves, without fish leaves, scales, pedicles and debris. Fresh leaves must be tender, even, clean and neat. Its processing and production are divided into nine processes, including greening, blanching, cooling, frying, tightening, arranging, cooling, lifting, and baking. The technical points of each process are as follows: 1. After the fresh leaves are harvested, they must be spread in a clean and ventilated room with a thickness of no more than 3cm for 4 to 10 hours. 2． The temperature of the greening pot is 140℃, add 500g of leaves, stir-fry with both hands, first simmer and then shake, shake and simmer until the buds and leaves become soft, lose their luster, and take out the pot immediately when the fragrance overflows. 3． The cool breeze will place the cooked leaves in a bamboo basket for more than 10 times to quickly lower the temperature of the leaves and prevent them from turning yellow. 4． The temperature of the stir-frying pan is 85°C. Stir fry with both hands. The movements should be light and slow. When the moisture content of the leaves is about 40%, take it out of the pan. 5. The temperature of the tea stick pot is about 60℃, and stir-fry until the moisture content of the leaves is about 30%. When the tea sticks make a slight sound when they are hit in the pot, grab the tea sticks with your right hand, place the left hand flat with the palm of your hand upward, and rub it in one direction. , first light and then heavy, rub and shake, take about 5 minutes. 6. When the temperature of the teapot is around 50°C, place it in the pot. Hold the tea in your right hand and straighten it forward. The movement should be gentle. Remove from the pot when it is 80% dry. 7． Let the tea leaves cool for about 4 minutes after being cooked. 8． The temperature of the pot is about 50℃ and it takes about 2 minutes. First, straighten the tea strips. When picking up the tea strips and dropping them, be careful to reduce friction with your hands. Take the tea out of the pot immediately when a large amount of pekoe is exposed. 9. Baking is done over charcoal fire at a temperature of about 70°C. After it is dry enough, seal it and store it in a dry place.

History

Shimen Yinfeng Tea

"Shimen Yinfeng" tea was produced in 1991 under the guidance of Professor Zhu Xianming of Hunan Agricultural University. Developed and developed by the Development Corporation. The picking and processing of "Shimen Yinfeng" tea is very sophisticated. Before and after the Qingming Festival every year, pick the thick bud heads or the first buds and fresh leaves, spread them out in grades, and do the "four no-pickings" (no rainwater leaves; no dew leaves; no purple buds and leaves) ; do not pick buds and leaves that are weak due to diseases and insects), and then refined through processes such as spreading, killing, cooling, initial kneading, initial baking, spreading to cool, re-kneading, re-baking, arranging, shaping, lifting, and flavoring. "Shimen Yinfeng" tea has a tight and straight appearance, full of silver hair, emerald green and pure color, tender and fragrant inner quality, bright green soup, fresh and mellow taste, and even green leaves at the bottom. "The first brew has a refreshing fragrance, The second brew has a strong flavor, the third brew and the fourth brew have a particularly delicate fragrance.”

Industrialization

Liao Hansheng, the former Vice Chairman of the National People’s Congress, wrote the inscription “Shimen Yinfeng, a rising star in tea”; Chen Zongmao, an academician of the Chinese Academy of Engineering and a national tea expert, wrote the inscription “Shimen Yinfeng, a new star in tea” after his evaluation. "Endless aftertaste"; Liu Zheng, the former chairman of the Hunan Provincial Committee of the Chinese People's Political Consultative Conference, wrote: "The source of the tea ceremony is Biyan Spring, Shimen Yinfeng is fragrant all over the world"; Professor Zhu Xianming, an expert in the tea industry, wrote: "Wuling is connected to four provinces, the Li River is long and irrigates thousands of homes, and the temples on the Jiashan Mountains are beautiful. Shimen Yinfeng is the best tea in the group. After tasting it, Shi Mu, a famous calligrapher and painter in the country, was so excited that he wrote a poem that started with the four characters "Shimen Yinfeng": "The stone tripod cooks the spring, the gate is scattered with clouds, and the silver needles "The pistils are blooming in the beginning, and the green peaks are nurturing new buds", which has become a good story in poetry and poetry of "Shimen Yinfeng". At present, "Shimen Yinfeng" has become a major public and famous tea brand in Shimen County. In order to further standardize the production, processing and sales market of Shimen Yinfeng tea, increase the popularity and influence of "Shimen Yinfeng", and build it into a well-known brand nationwide and even around the world, the Shimen County Tea Association applied to the Trademark Office of the State Administration for Industry and Commerce , to register the "Shimen Yinfeng" management trademark, the relevant information has been fully prepared and submitted to the National Trademark Office, and has been accepted.

Honor

In 1993, "Shimen Yinfeng" was rated as a famous tea in Hunan Province; in 1994, it won the second prize of "China Tea Cup"; in 1994, it won the fifth Asia and Pacific International Tea Award. Gold Medal at the Trade Expo; Gold Medal at the Hunan Province Famous Tea Gold Cup in 1998; Silver Medal at the International Famous Tea Competition in 1999; Gold Medal at the International Famous Tea Competition in 2000; Won the Gold Medal at the Wuling Mountain Tea Competition in "Hunan, Hubei, Guizhou and Chongqing" in 2002. ; In 2004, it won the gold medal in the Famous Green Tea Competition at the (First) Xingsha Tea Culture Festival in Hunan, China; in 2005, it won the first prize in the Sixth "China Tea Cup" National Famous Tea Competition; in 2005, it was rated as one of the "Top Ten Famous Teas in Hunan".