The tea culture of Xinyang Maojian has a long history, so do you know the development history of Xinyang Maojian tea culture? Below is the development history of Xinyang Maojian tea culture that I have carefully compiled for you. Let’s take a look.
The development history of tea culture in Xinyang Maojian
Chinese tea production began before the Zhou Dynasty more than 3,000 years ago. Tea trees are native to the southwest plateau of China. With the development and changes in climate, governance, economy, culture, transportation and other aspects, tea trees have taken root in Xinyang, Dabie Mountain in southern Henan, where the climate is mild.
In the Tang Dynasty, the development of tea production began to enter a prosperous period. Between 760 and 780 AD, the tea sage Lu Yu compiled the world's first tea book "The Book of Tea", which listed 42 of the 13 provinces rich in tea in the country. Prefectures and counties are divided into eight major tea areas, and Xinyang belongs to the Huainan tea area. In the Northern Song Dynasty, Su Dongpo said: Huainan tea is the best in Xinyang. ?Farmers growing tea in the Southwest Mountains produce many camellias, which are both beautiful in color, taste, and aroma, and are not inferior to Zhejiang and Fujian in terms of quality.
Historically, Xinyang Maojian was mainly produced in Xinyang City, Xinyang County and Luoshan County (some townships). The unique style of Xinyang Maojian was formed in the early 20th century. Cai Zhuxian, a native of Jiyi in the Qing Dynasty, advocated opening mountains to grow tea. Later, Yuanzhen (Zhenleishan), Guangyi, Yushen, Hongji (Cheyun), Bohou, and Sensen (Wanshou) appeared. ), Longtan, Guangsheng and other eight major tea houses have developed tea gardens with an area of ??more than 400 acres, and have gradually improved and perfected the Maojian frying technology. After the founding of New China, the state attached great importance to the development of tea production and adopted a series of support measures.
During the Republic of China, tea production developed vigorously after the Qing Dynasty, and the production technology of famous tea was gradually improved. Five major tea houses were successively established in Xinyang Tea Area. Together with the three major tea houses of the Qing Dynasty, they are collectively known as the "Eight Major Tea Houses". As the "Eight Tea Houses" focused on the introduction, digestion and absorption of production technology, Xinyang Maojian processing technology was improved. In 1913, Benshan Maojian tea with good quality was produced, named "Xinyang Maojian".
Since the 1960s, it has been developed successively on the hilly lands of Wulitian, Pengjiawan, and Youhe in central Xinyang, as well as Gaoliangdian, Wanggang, and Xingji townships in the northwest. In the spring of 1967, the scientific and technological personnel of the Agricultural Bureau guided the introduction of tea seeds to the twenty-five miles north of the Huaihe River, and established the Hongqi Tea Farm in the four townships of Zhutang, Shigang, Pengxin, and Qingshan. This was the state's unified purchase and marketing in the early days of liberation. Tea leaves were first confirmed.
In 1987, archaeologists unearthed tea leaves in an ancient tomb unearthed in Gushi County, Xinyang region, which was found to be more than 2,300 years old.
After the founding of the People's Republic of China, Xinyang tea production has achieved greater development, Xinyang Maojian tea production technology has been promoted, and the production area has continued to expand.
In 1993, Xinyang’s Shihe District (formerly Xinyang City), Pingqiao District (formerly Xinyang County), Luoshan County, Huangchuan County, Gushi County, Guangshan County, Shangcheng County, and Xin County Xinyang Maojian tea is produced in seven counties and two districts of Xixian and Xixian counties.
There are 133 towns and 1,245 administrative villages in 8 counties and 2 districts of Xinyang City producing tea; the total area of ??tea gardens has reached 1 million acres; the annual output of dry tea is 20 million kilograms, and the comprehensive output value of tea is 2 billion yuan. There are currently more than 950,000 tea farmers and more than 1 million employees in the tea industry.
In 2007, the per capita income of tea farmers was 1,796 yuan, accounting for 50% of the city’s per capita rural income. In some tea-producing villages, the income from tea farming accounted for more than 90% of farmers’ income. Tea has become a key factor for farmers in Xinyang mountainous areas. It is an important source of income and one of the important pillar industries for enriching the people and strengthening the city.
In 2006, the Xinyang Municipal Committee of the Communist Party of China and the Xinyang Municipal People's Government issued the "Opinions on Enlarging and Strengthening the Tea Industry" and formulated the "Xinyang City Tea Industry Eleventh Five-Year Development Plan Outline" ", it is planned that by 2010, the city's tea garden area will grow to 1.5 million acres; the output value per mu will be 5,000 yuan, the total tea output value will be 6 billion yuan, the average annual income of tea farmers will be more than 3,000 yuan, and the comprehensive output value of the tea industry will reach 7 billion yuan; cultivate 1 to 2 A national leading enterprise with sales of 100 million yuan, 3 to 5 provincial leading enterprises; creating 1 to 2 national well-known trademarks, 5 to 8 provincial famous trademarks; building a tea culture tourism project with an investment of over 50 million yuan 2 to 3, with 1 to 2 exceeding 100 million yuan, focusing on completing the construction of Xinyang Tea Expo Park, Tea Demonstration Park, Nanwan Grand Ceremony World Tea Ceremony Tourism Project and Mingyang World Tea Museum.
The development process of Xinyang Maojian tea culture
Xinyang’s famous tea has been recorded in the Tang Dynasty. Yiyang tea was listed as a famous tea at that time. In the Song Dynasty, Xinyang tea was listed as a famous tea in "Ningshi Shi Huo Zhi" and Song Huizong Zhao Ji's "Daguan Tea Theory". In the Yuan Dynasty, according to Ma Duanlin's "Tongkao of Documents" of the Yuan Dynasty: Guangzhou produced Dongshou, Qianshan, Bosideng and other famous teas. In the Ming Dynasty, there were very few records about famous tea. During the Qing Dynasty, tea production recovered rapidly. The mid-Qing Dynasty was another period of rapid development of tea production in Henan Province. Tea-making technology gradually became more sophisticated and the quality of tea-making became more and more exquisite. In the late Qing Dynasty, the fine tea Xinyang Maojian appeared.
In the late Guangxu period of the Qing Dynasty (1903-1905), Cai Zuxian, who was the anti-smuggling commander of the Qing government in Xinyang and a member of the old tea industry office, proposed the initiative of opening mountains to plant tea. At that time, Gan Zhouyuan, who was the director of the Xinyang Industry Encouragement Institute and had abundant financial resources, responded positively. He, Wang Zimo, landlord Peng Qingge and others resumed tea cultivation at the northern foot of Zhenlei Mountain in Xinyang in 1903 and established the Yuanzhen Tea Club. A tea master named Yu was invited to help guide the cultivation and production of tea trees.
From 1905 to 1909, Gan Zhouyuan invited Chen Yuxuan, Wang Xuanqing and others to discuss growing tea at the Xinyang Camel Shop, organized the establishment of Hongji Tea House, and sent Wu Shaoqu to buy tea seeds in Lu'an and Mabu, Anhui. Lu'an tea masters Wu Jishun and Wu Shaotang were also invited to help guide tea growing and making. The tea making method basically follows the frying method of "Guapian" tea, using a small pan, a raw pot and a cooked pot for frying. The tea frying tools use broom handles, and the raw pot uses two broom handles with a length of 0.5 meters and a thickness of 0.1 meters. Hold one in each hand and stir fry. Use a large broom handle instead of kneading the cooked pot. This is the original production technology of Xinyang Maojian.
In 1911, Gan Zhouyuan established Yushen Tea House in Ganjiachong and Xiaosunjia. Driven by this, the development of tea gardens on the adjacent hills has reached a certain scale. Tea merchant Tang Huiqing went to Hangzhou West Lake to buy tea seeds and learn Longjing frying techniques. After coming back, on the basis of the "Guapian" frying method, I also integrated the "Longjing" strip-grabbing and arranging techniques into the Xinyang Maojian frying method. Stir-fried with a large broomstick. The tea produced by this frying method is the prototype of Xinyang Maojian, the national famous tea today.
During the Republic of China, tea production developed vigorously after the Qing Dynasty, and the production technology of famous tea was gradually improved. Five major tea houses were successively established in Xinyang Tea Area. Together with the three major tea houses of the Qing Dynasty, they are collectively known as the "Eight Major Tea Houses". As the "Eight Tea Houses" focused on the introduction, digestion and absorption of production technology, Xinyang Maojian processing technology was improved. In 1913, Benshan Maojian tea with good quality was produced, named "Xinyang Maojian".
In order to welcome the opening of the Panama Canal in 1915, the International Exposition was held. In 1914, the Xinyang County Tea District actively prepared tea samples for the competition, including tribute needle tea, pekoe tea, smoked Longjing tea, and unsmoked Longjing tea. , Maojian tea, Zhusan tea, Queyu tea. In February 1915, at the Expo, Xinyang Maojian tea was judged to be awarded the World Tea Gold Certificate and Medal for its unique qualities of beautiful appearance, noble aroma and rich taste. Xinyang Maojian has since become the representative of high-quality green tea in Henan Province. In 1958, Xinyang Maojian was rated as one of the top ten famous teas in the country at the National Tea Appraisal Conference.
Types of tea culture in Xinyang Maojian
Mingqian tea
Tea picked before the Qingming Festival (April 5th in the Gregorian calendar). It is harvested from the buds that have just emerged in spring. During this period, the tea leaves are tender and have a light aroma when you drink it. Because of its slow growth rate and almost 100 bud heads, it is the highest grade tea in Xinyang Maojian. The biggest feature is that the buds are tiny and the color of the soup is bright.
Guyu Tea
Tea picked before Guyu (April 20 in the Gregorian calendar). Spring has moderate temperatures and abundant rainfall. The growth of tea leaves is in full bloom, with one bud and one leaf officially forming. Soaked? Bar shape? Although it is second only to Mingqian, the taste is slightly aggravated. This tea combines the taste of Xinyang Maojian with its classy appearance. (Appearance and taste each account for 50%). Mainly suitable for slightly higher-end consumers.
Spring tail tea
Tea picked before the end of spring (June in the Gregorian calendar). It is often said that Yuqian tea is the tea of ??this period. Compared with Mingqian tea and Guyu tea, it is durable and delicious, and the price is relatively cheaper.
Summer tea
Tea picked in summer. The leaves are larger and wider when soaked. The tea is relatively strong, has a slightly bitter taste and is resistant to brewing.
Bailu tea