Yixing is suitable for growing tea and has been a tribute tea producing area since the Tang Dynasty.

After the founding of New China, Yixing built state-owned tea farms and promoted collective tea farms, explored tea garden construction and management experience, researched tea production technology, developed tea machinery, and cultivated tea technical talents. Tea production has developed rapidly. In 1978, the county's tea area was 32,457 acres, and its output was 1,501.6 tons, which were 3.2 times and 7.9 times that of 1953 respectively, making it the main tea-producing area in Jiangsu Province.

Since the Third Plenary Session of the Eleventh Central Committee, especially since the State Council liberalized tea sales channels in 1984, Yixing tea has entered a good and rapid development track. In 1989, the county's tea gardens covered an area of ??56,000 acres and produced 5,114 tons of tea, accounting for 37.5% of Jiangsu Province's output. The area and output were 1.7 times and 3.4 times that of 1978. While output increased, tea quality and brand building were valued. From 1984 to 1989, 38 tea varieties in Yixing won the Wuxi City Quality Certificate, 11 won the Jiangsu Province Quality Certificate, 9 won the national and ministerial quality products, and 2 won the National Quality Certificate. With the title of Famous Tea, it has successfully created a number of high-end teas such as Yangxian Snow Ya and Jingxi Yunpian, opening up a new space for the development of Yixing tea.

I interviewed the leaders and technicians of Xinjie Tea Forest Farm, Chen Shaoxuan, Shen Xingfu, Gao Yulin, Cai Guiming, Li Ximing and others, and consulted the pictures and texts they saved, as well as the files in the Yixing Municipal Archives. This article is written to record the creation process of Jingxi Cloud Piece.

The creation of Yixing famous teas such as Jingxi Yunpian has witnessed the achievements made since the founding of New China from one side.

1. The creation process of Jingxi Cloud Piece

Yixing County Xinjie Commune Tea Forest Farm (herein referred to as the tea forest farm) began construction on November 14, 1974, and began to develop high-grade green tea in 1986 - Jingxi Yunpian passed the technical appraisal on May 6, 1989. In 1989, Jingxi Yunpian was rated as a national famous tea by the Ministry of Agriculture.

In order to develop Jingxi Yunpian, Xinjie Tea Forest Farm, with the support of Yixing County Forestry and Sideline Industry Bureau, Science and Technology Commission and other departments, as well as tea experts such as Zhang Zhicheng, established a production team, formulated a production plan, and carried out technical training. After repeated trials, the final product will be basically finalized and put on the market in batches to solicit opinions from all parties.

1. Establish a creative team. Pan Yongjun is the team leader (field director and secretary) (see the attached table for the previous leadership team of the field department), and its members include Shen Xingfu, Yin Zucheng, Cai Guiming, etc. Five production symposiums were held among field cadres and employees, from the field department to the work area, tea factory to the field, to unify the understanding of production work.

2. Develop a creative plan. Careful research and analysis were conducted on the entire site, including tea tree varieties, tree age structure, processing equipment, and technological processes. After inspecting and studying the famous tea production technology of relevant units, and referring to the flat tea processing technology inside and outside the province, we formulated a creation plan and work progress arrangement for the appearance and inner quality of Jingxi Yunpian tea. It was decided to use a hand wok as the trial production equipment, and use high-grade fresh leaves produced in 300 acres of high-breed tea gardens as the processing test raw materials.

3. Repeated trial production to determine the process flow. In 1987 and 1988, we focused on studying the processing technology and quality characteristics of Jingxi cloud slices. Random sampling was repeated many times to determine the raw material standards for buds and leaves. Different standards for buds and leaves and the same raw materials were used for different spreading and drying times. Repeated tests were used to determine Technical standards; explore the application of temperature, time, amount of leaves, techniques in green pot shaping and Hui pot shaping and their impact on quality characteristics. After more than 1,250 pots of repeated tests, the quality characteristics and processing technology of Jingxi Yunpian tea were basically determined, and on this basis, relevant technical indicators were proposed. In the spring of 1989, the trial production situation of the previous two years was further analyzed, improvements were made, and the process flow and quality characteristics were formally determined.

4. Train frying technicians. During the three-year trial production process, more than 20 seminars and summary meetings of different scales and levels were held to sum up experience in a timely manner, continuously improve the processing technology, and train more than 10 key technicians in frying cloud slices.

5. Mass production and launch on the market. With the basic finalization, mass production was organized, and more than 1,500 kilograms of Jingxi cloud slices were processed and put into the markets of Yixing, Wuxi, Changzhou, Suzhou, Nanjing, Shanghai Qingpu and other places, and sent to Japanese merchants through friends to listen to their opinions. , all received good evaluations. During the trial marketing process, the economic income of Jingxi Yunpian was twice as high as that of high-end hand-fried green vegetables processed with the same raw materials, and it achieved good economic benefits.

After three years of hard work, the creation of Jingxi Cloud Piece has achieved the predetermined design goals. In the spring of 1989, the creation work was summarized and an application for technical appraisal was submitted.

2. Jingxi Cloud Plate process and quality characteristics

On May 7, 1989, the Wuxi Municipal Diversified Business Administration took the lead in setting up an appraisal team to conduct evaluation of the Jingxi Cloud Plate creation results. Identified and passed the appraisal, and issued a technical appraisal activity certificate, certificate number: Xiduo Kejian (89) No. 02. Members of the appraisal team: Tai Dachuan, senior agronomist of the Horticulture Department of Jiangsu Provincial Department of Agriculture and Forestry, serves as the chief appraisal officer, Zhang Zhicheng (senior agronomist) and Zhu Xikun (senior agronomist of Wuxi Municipal Multi-management Bureau) serve as deputy chief appraisers. Members include Shen Di (Yixing Association for Science and Technology Senior Agronomist), Zhu Guocai (Senior Agronomist of Yixing Municipal Forestry and Sideline Industry Bureau), Li Lingyi (Senior Agronomist of Yixing Foreign Trade Tea Factory), Zhou Aihua (Agronomist of Yixing Foreign Trade Tea Factory), Zhang Ding (Master of Horticulture Department of Jiangsu Provincial Department of Agriculture and Forestry), Yang Lijuan (agronomist of Wuxi Municipal Polytechnic Management Bureau), Yin Fucheng (agronomist of Wuxi Tea Research Institute).

The host of the Jingxi cloud film creation that passed the appraisal is Chu Liangpei, and the main participants are Pan Yongjun, Shen Xingfu, Yin Zucheng, and Cai Guiming.

1. Process flow. As a newly created high-grade green tea, the technological process of Jingxi Yunpian is as follows: timely harvesting → spreading to dry green → shaping in green pot → spreading to cool and regaining moisture → setting in hot pot → storage and preservation.

First, pick at the right time and tenderly. Picked before Grain Rain, the main raw materials are single buds and single leaves with rich fluff, one bud and one leaf, and half-expanded single leaves. The length of buds and leaves is controlled at 2-3cm. There are 6000-8000 buds and leaves per kilogram of fresh leaves. The raw materials are uniform and no fish is included. Leaves, purple buds, single and double leaves.

The second is to spread the green leaves to dry. The fresh leaves are delivered to the tea factory in time and spread in bamboo plaques with a thickness of 2-3cm. The spreading time is 5-6 hours and the weight loss is 6-9%. Wait for the fresh leaves to emit fragrance before finishing.

The third is to shape the green pot. Start adding leaves when the pot temperature is 120-140OC, and the amount of leaves added is 200-250 grams. The finishing technique is mainly shaking, combined with shaking and dulling. After 1-2 minutes of greening, gradually lower the temperature to 100 OC for shaping, and use the techniques of shaking, bringing, setting, and pressing to shape repeatedly. When it is 60 to 70% dry, remove from the pot. The whole process of shaping the green pot takes 15-20 minutes.

The fourth is the resurgence of the epidemic. Shake the green pot leaves in time and spread them on the bamboo plaque to lower the temperature of the leaves, cool them back to softness, and make the water inside and outside uniform.

The fifth is to shape the Huiguo. The shaping of the Huiguo is a key stage in the formation of the unique style of Jingxi cloud pieces. During operation, put 4 pots of green pot leaves together, control the pot temperature at 100-80 OC, and master the principle of high first and then low. The main techniques are: grasping, spitting, thrusting and grinding. When the tea leaves are a little poked into your hands, reduce pushing and grinding, and focus on grabbing and spitting to preserve the velvety texture of the tea leaves. The entire cooking process takes 15-20 minutes, and the pot is removed when it is 90% dry.

Sixth, storage and quality preservation. Spread, cut into pieces, kept fresh and stored, and the moisture content must be below 6%.

2. Quality characteristics. Jingxi Yunpian has a wide, flat and straight appearance, exposed pekoe, green color, high internal aroma, fresh and mellow taste, clear soup color, and fat and tender leaf bottoms.

3. Health indicators. After testing by the health, technical supervision and other departments, the health, physical and chemical indicators of Jingxi Yunpian are in line with national standards.

Chen Shaoxuan introduced that the same thing between Jingxi Yunpian and Longjing, a special spring tea, is that both are flat teas. The difference is that Longjing Wuhao has yellow tea and yellow soup (light green color, tender green and yellow soup). The pot temperature is higher when frying, and it must be pressed and ground hard when shaping; Jingxi Yunpian Youhao has green tea clear soup. In order to make pekoe It is found that the pot temperature is slightly lower than Longjing tea during frying (about 20OC lower), the firmness and grinding force are moderate, it is slightly lighter than Longjing tea, and the appearance is slightly fuller than Longjing tea.

3. Jingxi Yunpian’s award-winning status and brand effect

1. Awards-winning status. From July 5 to 9, 1989, the Ministry of Agriculture held the "1989 National Famous Tea Appraisal Conference" in Xi'an. Through sensory evaluation, health testing and analysis of main ingredients, 41 teas were reviewed and approved as "1989 National Famous Tea Competition". "Quality Agricultural Products of the Ministry of Agriculture in 1989", including 26 famous teas (22 green teas, 1 black tea, 2 oolong teas, and 1 pressed tea); 15 high-quality teas. Jingxi Yunpian ranks first in the green tea category and is rated as a national famous tea. In December 1989, "Jingxi Yunpian (Famous Tea)" won the "Quality Agricultural Products Certificate of the Ministry of Agriculture".

In 1990, "The Creation of "Jingxi Cloud Piece"" won the Jiangsu Provincial People's Government's "Fourth Prize for Scientific and Technological Progress in Our Province in 1989", "Second Prize for Wuxi Science and Technology Progress", and "Yixing Science and Technology Progress Award". First Prize for Progress”.

According to the memories of Chen Shaoxuan, Shen Xingfu, Li Lingyi and others, there is a wonderful story in the process of Jingxi Yunpian's participation in the national famous tea competition. In order to participate in the national famous tea selection event, Jiangsu Province conducted a provincial tea competition in Nanjing in early to mid-May 1989 (six days). During the provincial competition, Yangxian Xueya, which was submitted by Yixing, successfully entered the competition. National famous tea list. As a newly created new variety of tea, Jingxi Yunpian has unique quality and very distinctive features. If it is evaluated as a national famous tea, it will have considerable impact. However, the problem is that Jingxi Yunpian has not undergone technical appraisal, so it is still difficult to submit Jingxi Yunpian for evaluation. Regarding a tea from Jintan (which has passed technical appraisal), the province has different opinions. At that time, the Jingxi Cloud Piece was not only unidentified, but also had no official name. Zhu Guocai called it the "Tiger Head Flag Gun" when participating in the provincial competition. Tai Dachuan, Zhang Zhicheng and others who served as judges believed that the tea has distinctive characteristics and should have a separate name. Tai Dazhuan and Zhang Zhicheng each came up with a name, and then took the two characters "Yunpian" in Tai's name and the two characters "Jingxi" in Zhang's name to form "Jingxi Yunpian". Jingxi is the ancient name of Yixing and a representative production area. The clouds represent the appearance characteristics of tea, like white clouds in the sky. Regarding which tea to submit for review, Li Lingyi and Shen Di supported the Xinjie Tea Forest Farm and persuaded the director of the Horticulture Department of the Provincial Department to consider it based on the honor of the whole province. After careful consideration and weighing, Director Zheng Guanghui of the Horticulture Division of the Provincial Department of Agriculture and Forestry made the decision to send "Jingxi Cloud Pieces" to participate in the national competition, but the premise is that Jingxi Cloud Pieces can pass the appraisal within one month. After the Nanjing review meeting, Zhu Guocai went back to his hometown in Jintan for vacation. Li Lingyi told Yan Zhiqing about the provincial review situation. Yan Zhiqing felt that the appraisal time was tight, so he rushed to the home of Song Fenda, the then director of the Forestry Bureau, to report: "Organize the appraisal meeting as soon as possible." . Yixing City Forestry and Sideline Industry Bureau attaches great importance to this work, carefully organizes and actively promotes it. In less than a month, Jingxi Yunpian passed the technical appraisal and participated in the national famous tea selection, and lived up to expectations and won the title of national famous tea. At the same time, Yangxian Xueya also won the national famous tea. A county-level city has 2 It is not easy for two teas to obtain national famous tea at the same time.

In the 1980s, the tea forest farm applied for the "Zijing" brand trademark, and Jingxi Yunpian had a trademark.

2. Brand effect. After Jingxi Yunpian became a nationally famous tea, registered a trademark, and improved tea packaging, the average price of tea rose to two to three hundred yuan per catty. In the 1990s, the average price reached five to six hundred yuan. In the early 1990s, there was a tea exhibition in Beijing. It reaches 3,000 yuan per pound. From 1990 to 1996, the output of Jingxi cloud slices gradually increased from two to three hundred kilograms to about 1,000 kilograms. During this period, Jingxi Yunpian drove the sales of other tea leaves in the tea forest farm.

4. The government attaches great importance to the construction of famous tea

1. Strengthen the leadership of tea organizations. The Yixing Municipal Party Committee and Municipal Government attaches great importance to tea work and has held many special tea work meetings. On March 1, 1983, a county-wide tea work conference was held. Tao Zhenbang, member of the Standing Committee of the County Party Committee and deputy county magistrate, delivered a speech at the conference on "Earnestly implement the spirit of the 12th National Congress of the Communist Party of China and strive to create a new situation in tea production." On October 5, 1995, the Yixing Municipal Party Committee and Municipal Government held a city-wide tea production meeting. Shi Zuneng, deputy secretary of the Municipal Party Committee, made arrangements for Yixing tea production at the meeting. In February 1985, the Yixing County Organization Office approved the establishment of the Yixing County Tea and Fruit Guidance Station (formerly the Tea and Fruit Unit), a public institution affiliated to the Yixing County Forestry and Sideline Industry Bureau. Teams of tea technicians have been established in key tea-producing towns and villages to do a good job in the management and service of Yixing tea production. The government's attention and policy support have improved the level of tea development.

2. Increase efforts in tea work. Introduce and propagate fine tea tree varieties, carry out planting technology training, develop and promote tea-making machinery, and encourage and support the investment of industrial and commercial capital in tea production. Carry out tea competitions. On the one hand, we organize and participate in provincial and national tea competitions, and reward units and individuals that obtain famous tea at all levels. On the other hand, we carry out tea competitions at the municipal and town levels and reward high-quality tea. For example, in 1988, Yixing Forest Sideline The bureau held a quality evaluation of "Yangxian Snow Ya" tea. 28 units including Taihua Township Qianyuan Tea Farm and Mingling Luping Tea Farm participated in the evaluation. The high-quality products selected participated in the 1988 Jiangsu Province Famous Tea Selection. In 1989, Yixing Forestry Bureau once again held the "Yangxian Snow Ya" tea quality evaluation event.

In 1989, Hufu Town organized a town-wide spring tea competition to reward high-quality tea as well as famous tea and high-quality tea at the Yixing, Wuxi, provincial, and national levels. In 1997, the Municipal Technical Supervision Bureau and the Forestry and Sideline Industry Bureau jointly held a competition for famous and premium teas and awarded the "Quality Trustworthy Unit" medal, which promoted the balanced development of tea quality.

3. Strengthen tea market management. The Planning and Economic Commission, Industry and Commerce, Standards and Metrology and other departments attach great importance to the supervision and management of tea quality, and jointly issued a document to clarify the requirements for trademarks, label printing and sales packaging, and strengthen brand management. On April 14, 1994, Yixing City Forestry and Sideline Industry Bureau and Bureau of Standards and Measurement jointly issued a document (Yixing Standards and Standards 1994 No. 04), taking the lead in formulating relevant tea standards as the basis for tea production. In 2007, the Yixing Tea Association registered the "Yangxian Tea" brand collective trademark to strengthen the collective trademark management of Yangxian Xueyaya, maintain the reputation of famous tea, and ensure the quality of famous tea.