1. West Lake Longjing Introduction West Lake Longjing is the most famous green tea variety and also the number one tea in my country. West Lake Longjing tea is named after Longjing tea produced in the Xihu Mountain area of ??Hangzhou. It is customarily called West Lake Longjing, or simply called Longjing. The specific place of production is the Shifeng, Longjing, Wuyun Mountain and Hupao areas in West Lake, Hangzhou, Zhejiang. Historically, it was divided into four categories: "Lion, Dragon, Cloud, and Tiger". Among them, many people believe that the quality of Shifeng is the best. good. Longjing is famous for its four unique features: "green color, fragrant aroma, mellow taste and beautiful shape". The shape is flat and straight, the color is green and slightly yellowish like brown rice, the taste is sweet and mellow, the aroma is elegant and high, the soup is green and yellow; the bottom of the leaves is tender and blooming. Origin: Ranked according to "lion", "dragon", "yun", "tiger" and "plum": Lion - Shifeng, the best quality and most prestigious (place name) Dragon - Longjing (place name) Yun - Yun Qi (place name) Hu - Hupao (place name) Mei - Meiwu (place name) Taste: The fragrance of bean flowers, fresh and sweet. Color: Clear Shape: Take one bud and one leaf, no longer than 2.5 cm. Picking period: early April to early October. Legend has it that when Emperor Qianlong went to the south of the Yangtze River, he came to the foot of Shifeng Mountain in Longjing, Hangzhou, and watched country girls picking tea to show his understanding of the people's sentiments. On this day, Emperor Qianlong saw several country girls picking tea in front of more than a dozen green tea trees. He felt happy and started picking tea too. As soon as he picked a handful, the eunuch suddenly came to report: "The Queen Mother is ill, please return to the capital as soon as possible." Emperor Qianlong heard that the Queen Mother was ill, so he put a handful of tea leaves into the bag and rushed back to the capital day and night. In fact, the Queen Mother's anger increased temporarily because she ate too much delicacies, her eyes were red and swollen, and her stomach was uncomfortable. She was not seriously ill. At this time, seeing the emperor's arrival, he felt a refreshing fragrance and asked what good things he had brought. The emperor also felt strange, where did the fragrance come from? He touched it casually, ah, it turned out to be a handful of tea leaves from Shifeng Mountain in Hangzhou. It had dried after a few days, and the rich aroma came out of it. The Queen Mother wanted to taste the tea. The maid brewed the tea and brought it to the Queen Mother. Sure enough, the tea was fragrant. The Queen Mother took a sip and her eyes felt much better. After drinking the tea, the redness and swelling disappeared and her stomach was no longer bloated. The Queen Mother happily said: "The tea from Hangzhou Longjing is really a panacea." Seeing that the Queen Mother was so happy, Emperor Qianlong immediately sent an order to designate the eighteen tea trees in front of Hu Gong Temple at the foot of Shifeng Mountain in Hangzhou Longjing as imperial tea, and pick new tea every year. Special tribute to the Queen Mother. To this day, these eighteen imperial tea trees are still preserved in front of Hu Gong Temple in Longjing Village, Hangzhou. Many tourists to Hangzhou make a special trip to visit them and take photos. Identification method Produced in Xihu District, Hangzhou, Zhejiang. Tea leaves are flat, with delicate leaves, neat strips, consistent width, greenish-yellow, smooth to the touch, with one bud and one or two leaves; the buds are longer than the leaves, generally less than 3 cm long, and the buds and leaves are evenly formed into flowers without pedicles. Fragments, small and exquisite. Longjing tea has a refreshing aroma, while counterfeit Longjing tea mostly has a grassy flavor, has many stems and is not smooth to the touch. [Edit this paragraph] 2. Dongting Biluochun Introduction Biluochun is a famous green tea variety produced in Dongting Mountain on the shore of Taihu Lake in Wuxian County, Jiangsu Province. The shape is curly like a snail, with a natural floral and fruity aroma, making it the quintessence of tea. Biluochun tea is made from the tender buds picked from tea trees in spring; high-end Biluochun tea requires 136,000 to 150,000 tea buds per kilogram of dry tea. The shape is tightly knotted, with white hair exposed, silver-green color, attractive green color, and curled into a snail, hence the name "Biluochun". The soup is clear and bright, rich and mellow, fresh and refreshing, with a long aftertaste; the bottom of the leaves is tender green. The spring tea strips are tightly knotted and curled into snails. The pekoe is densely covered with silver and green. Known as the "three delicacies", it means fresh and strong aroma, mellow taste, bright color, floral and fruity flavor, refreshing and unique charm. Biluochun's harvesting and production process is exquisite. The first buds and leaves are picked as raw materials. After harvesting, they are sorted and impurities are removed, and then dried, kneaded, rolled into balls, and fried to make it. The key point of frying is "keeping hands with tea, never leaving tea." Pan, stir-fry while kneading, operate continuously, the hair will not fall off, and will curl into a snail." The quality characteristics of Biluochun are: slender cords, curled into snails, covered with fine hairs, silvery green and emerald green, elegant and fragrant, rich and mellow, fresh and refreshing, and long aftertaste. To taste Biluochun tea, put 3 grams of tea leaves in a white porcelain tea cup. First soak the tea leaves with a little hot water. After the buds and leaves are slightly unfolded, continue to brew with hot water for 2-3 minutes. You can smell the aroma, observe the color and evaluate the tea. The green and slender buds and leaves float in the cup, and the aroma is fragrant. After drinking, it is refreshing and refreshing. Historical legends say that tea pickers put the tea leaves in the lapels of their chests. The fresh young leaves receive the heat of body temperature and emit a very strong fragrance, which is why it "scares people".

Later, Emperor Kangxi went south to Suzhou and stationed at Taihu Lake. Suzhou local officials presented local famous tea to frighten people. Kangxi was quite talented in literature and thought the name was inelegant, so he named the tea Biluochun. There is also a more touching legend. Long ago, there lived a girl named Biluo on the west Dongting Mountain, and a young man named Axiang lived on the east Dongting Mountain. The two of them loved each other deeply. One year, a ferocious and cruel dragon appeared in Taihu Lake and threatened to kill Biluo girl. Axiang was determined to fight the dragon to the death. One night, Axiang took up his fishing boat and sneaked to the West Dongting Mountain to fight with the dragon until he finally died. After seven days and seven nights, both parties were exhausted, and Axiang fainted in a pool of blood. In order to repay Ah Xiang for saving his life, Miss Biluo took care of him personally. But Axiang's injury worsened day by day. One day, the girl looked for herbs and came to the place where Xiang fought with the dragon. Suddenly she saw a small tea tree growing very well. She thought: This is the testimony of Xiang's fight with the dragon. She should cultivate it well until the Qingming Festival. Before and after, the small tea tree sprouted tender green buds and leaves. Biluo picked a handful of young shoots and went home to brew them for Axiang to drink. Strangely enough, after drinking this tea, Xiang got better day by day. Axiang was saved, and the heavy stone in the girl's heart fell to the ground. Just when the two were intoxicated in the happiness of love, Biluo's body could no longer support her. She fell into Axiang's arms and could no longer open her eyes. Axiang was so distraught that he buried the girl next to a tea tree in Dongting Mountain. From then on, he worked hard to cultivate tea trees and collect famous tea. "Good tea has always been like a beautiful woman", in memory of Miss Biluo. People named this precious tea "Biluochun". Identification method Produced in Biluofeng, Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province. The silver buds are exposed, one bud and one leaf. The total length of the tea leaves is 1.5 cm. There are 58,000-70,000 bud heads per 500 grams. The buds are pekoe curled, and the leaves are curled and clear green. The bottom of the leaves is young, uniform and bright. The fake ones have one bud and two leaves. The buds and leaves are of uneven length and are yellow in color. [Edit this paragraph] 3. Huangshan Maofeng Introduction Huangshan Maofeng is a famous green tea variety produced in Huangshan, Anhui Province. It is mainly distributed around Yungu Temple, Songgu Nunnery, Suspension Bridge Gate, Ciguang Pavilion and Bansi Temple in Taohua Peak. The mountains here are high, the forests are dense, the sunshine is short, and there are many clouds and mist. The natural conditions are very superior. The tea trees are nourished by the clouds and mist, and are not invaded by cold and heat, which results in good quality. The harvesting and processing of Huangshan Maofeng is very delicate. The made Maofeng tea has a thin, flat and slightly curved shape, shaped like a bird's tongue, fragrant like white orchid, and tastes mellow and sweet. Data records the Qing Dynasty, the 47th century Xie Zheng'an (1838-1910) of the Xie family in Caoxi, Jixian County, Anhui Province, "Yu Qingtang", this name comes from the "Xiangzi Lotus Book" in which he divided the family for his four sons in February 1910. There is "Zheng'an's own handwriting" in it, and the inscription on the tomb of the deceased states: "The emperor of the Qing Dynasty granted him the title of Fengzheng Dafu, and the title of imperial court official... Zheng'an... the joint tomb" is consistent with the correct name. Judging from the "Automatic Preface" of "Xiangzi Lotus" and related research, Zheng'an began to go to Jiangbei for business at the age of 18. Therefore, in the middle of Xianfeng period, the Taiping Army passed through Huizhou and "the family business was wiped out." His younger brother Zhengfu served as his attendant. His parents fled to survive, but were later hit by the plague, and most of his biological uncles died. After two years of peace, my brother died of illness again. Zheng'an has reached the point of poverty and poverty, "when he is alone and has few helpers, his family has no place to stand." "Born out of fear, I vow to support my husband's family again." He led his family to rent a mountain in Chongtouyuan, a mountain 9 kilometers away from his home, and cultivated crops to make a living, combined with planting tea gardens. Here, three households, Jiang (Xintian), Zheng (Wayaotan), and Wang (Hengluxia), as well as Wu and Chu households who fled Anqing, gradually moved to Chongtouyuan and settled down, renting mountains to grow grain and develop tea gardens. During the Tongzhi period, when "business was booming", Zheng'an often went out on business, and every year he purchased spring tea at Caoxi Hanging Scale. After a little processing, he set up stores in Yuncao and Zhegao in eastern Anhui to sell it. Because of the love, Xie Guangsun (1818-1878) worked in Xingousi Yamen, Jingjiang County, Jiangsu Province. He also brought tea from the Yangtze River waterway to Jingjiang and then to Shanghai to enter the market, which opened his eyes. At that time, there were many tea houses in Shanghai, and each of them had famous products. The competition for regular tea is quite fierce. This made Xie Zheng'an realize clearly: to open a tea shop in the Shanghai market, you must not only have a good signboard, but also have top-quality famous tea in hand. He combined market business practice and more than 20 years of experience in growing, collecting, producing and selling tea. He also received many planning and guidance from his father and uncle. The establishment of a tea company had taken shape in the late Tongzhi period. In the first year of Guangxu in the Ming Dynasty (1875), Cao Cao "Xie Yu Tea House" opened in Xixi. And after the Qingming Festival, he personally led his family to the Chongtouyuan Tea Garden to select the raw materials for fat and strong bud tea. After "frying in the pot (that is, using a five-barrel pot to kill the green leaves), gently rolling (lightly kneading by hand), and baking the raw embryos (mao fire), The meticulous production of "covered garden dusting and laobao (full fire, showing hair)" has formed a unique style of new tea.

Because it is "covered with white hair and the tips of its buds resemble peaks", it was first called "Maofeng". Because the quantity was very small, it was first shipped to the newly listed "Xieyu Tea House" in Shanghai. After being tasted by a British tea merchant, he gave it a thumbs up and praised it repeatedly. Not only did Mao Feng quickly become famous in Shanghai, but it also opened up channels for the export of teahouses and green tea. Later, because the origin of Maofeng was not only the source of Huangshan Mountain, but also close to Huangshan, it was called "Huangshan Maofeng". Therefore, Xie Zhengan is not only the founder of "Xieyu Tea Shop", but also the founder of "Huangshan Maofeng". Later, with his great achievements as the ancestor, Xie's "Yu Qing Tang" branch established "Shen Yu Tang" for the purpose of purchasing property. As recorded in the "Real Estate Book of Xie Shenxu Tang Zheng'an Tunxi in Sheyi Huangshan Caoxi" in February of the 27th year of Guangxu (1901). Later, the people of Shen Yutang were collectively referred to as "people in the tea business". Historical legend: During the Tianqi period of the Ming Dynasty, Xiong Kaiyuan, the new county magistrate of Yi County in the south of the Yangtze River, took a book boy to Huangshan for a spring outing. He lost his way and met an old monk carrying a bamboo basket at his waist, so he stayed in a temple. When the elders were making tea to honor their guests, the magistrate took a closer look at the tea leaves, which were slightly yellow in color, shaped like a bird's tongue, and covered with pekoe. When the tea was brewed with boiling water, the hot air circled around the edge of the bowl, and then rose straight up when it reached the center of the bowl. feet high, then spin a circle in the air and turn into a white lotus. The white lotus rose slowly and turned into a cloud, and finally dispersed into wisps of hot air, filling the room with fragrance. After asking the county magistrate, he learned that the tea was called Huangshan Maofeng. When leaving, the elder presented a bag of this tea and a gourd of Huangshan spring water, and told him that he must use this spring water to brew it to create the wonder of white lotus. After Xiong Zhixian returned to the county office, he met his old classmate Taiping Zhixian for a visit, so he performed the brewing of Huangshan Maofeng. The magistrate of Taiping County was very surprised. Later, he went to the capital to report to the emperor that he wanted to offer immortal tea to invite merit and reward. The emperor sent an order to perform in the palace, but the wonder of white lotus did not appear. The emperor was furious, and the magistrate of Taiping County had to tell the truth that it was presented by Xiong Kaiyuan, the magistrate of Yi County. The emperor immediately summoned Xiong Kaiyuan to the palace for interrogation. After Xiong Kaiyuan entered the palace, he found out that he had not used Huangshan spring water for brewing. After explaining the reason, Xiong Kaiyuan asked to go back to Huangshan to get water. Xiong Zhixian came to Huangshan to meet the elder, who handed over the mountain spring to him. In front of the emperor, Huangshan Maofeng was brewed in the jade cup again, and the wonder of white lotus appeared. The emperor was beaming when he saw it, and said to the magistrate Xiong: "I think you have done a good job in offering tea, so I promoted you to the governor of Jiangnan. You will take office in three days." "Xiong Zhixian felt a lot in his heart, and thought to himself, "Huangshan's famous tea is of high quality, let alone a human being." So he took off his official uniform and jade belt, came to Huangshan Yungu Temple and became a monk, with a dharma name of Zhengzhi. Nowadays, on the roadside under the Yungu Temple with green pines and bamboo paths, there is the ruins of the tomb tower of Master Bo'an, which is said to be the tomb of monk Zhengzhi. Identification method Identification method: Produced in Huangshan, She County, Anhui Province. Its appearance is tender and slightly curled, the buds are fat, even, sharp, and the shape is a bit like a "bird's tongue". The leaves are golden yellow; the color is green and oily, the aroma is fresh, the water color is clear, apricot yellow, bright, the taste is mellow, and the leaves are sweet. The bottom buds and leaves are in bloom, thick and bright. Fake tea is earthy in color, bitter in taste, and has no flowers at the bottom of the leaves. [Edit this paragraph] 4. Lushan Yunwu Tea Introduction Lushan Yunwu Tea is a famous green tea. Produced in Lushan, Jiangxi. Lushan Yunwu Tea, known as "Wenlin Tea" in ancient times, has been called "Lushan Yunwu" since the Ming Dynasty. Lushan Yunwu tea is emerald green in color, fragrant like an orchid, rich and refreshing, with fat, tender buds and bright white leaves. The majestic and strange Lushan Mountain has been known as "the most beautiful mountain in the world" since ancient times. Mount Lu is located in Jiujiang City, Jiangxi Province. The mountain rises from the ground, flies to the rivers and lakes, borders the Yangtze River to the north, and faces Poyang Lake. The main peak towers into the clouds, with an altitude of 1,543 meters. There are many steep cliffs on the mountain peaks, deep and criss-crossing canyons, clouds and mist cover the mountains, and they are unpredictable. At the turn of spring and summer, it is common to see white clouds surrounding the mountains. Sometimes light clouds cover the mountain peaks like gauze, and sometimes a burst of clouds flows down the steep peaks for thousands of meters and pours into the deep valleys. This magnificent landscape is known as the "Waterfall Cloud" of Lushan Mountain. The clouds and mist add many magical scenery to Lushan Mountain, and the tea is named after the clouds and mist. Lushan Yunwu Tea not only has an ideal growing environment and excellent tea tree varieties, but also has exquisite harvesting and processing technology. Around the Qingming Festival, as the altitude increases, the harvesting of fresh leaves is postponed to around the May Day Festival, with one bud and one leaf as the standard. After harvesting the tea leaves, spread them thinly in a cool and ventilated place to keep the fresh leaves pure. Then, it goes through nine processes including fixing, shaking, and rolling to make the finished product. Due to acquired climatic conditions, Yunwu tea is picked later than other teas. Generally, picking starts after Grain Rain and the beginning of summer. One bud and one leaf is used as the initial development standard, and the length is about 3 cm. The finished tea has a plump and beautiful appearance, tender and smooth color, and exposed buds. Lushan Yunwu buds are fat, beautiful, fragrant and sweet, and the soup is clear. It is a fine product among green teas. It has long been famous for its "mellow taste, beautiful color, fragrance and clear liquid". Selling well at home and abroad.

Tasting it carefully, you will find that its color is like Tuocha, but lighter than Tuocha, just like jasper in a bowl. If you use the springs of Mount Lu to make tea and bake it, it will be more fragrant and delicious. The unique flavor of Yunwu tea is influenced by the cool and foggy climate of Mount Lu and the short time of direct sunlight. It has the characteristics of thick leaves, many millimeters, mellow and resistant to brewing, rich in tannins, aromatic oils and vitamins. Not only is it rich in flavor and refreshing, it can also help digestion, sterilize and detoxify, prevent gastrointestinal infections, and increase resistance to scurvy. Zhu De once wrote a poem praising Lushan Yunwu Tea: "Lushan Yunwu Tea has a strong flavor and pungent nature. If you drink it for a long time, it will prolong your life." History According to records, tea cultivation in Lushan began in the Jin Dynasty. During the Tang Dynasty, literati and scholars gathered in Lushan, and tea production in Lushan developed. According to legend, the famous poet Bai Juyi once built a thatched house at the foot of Xianglu Peak in Lushan Mountain and opened a garden to grow tea and medicine. During the Song Dynasty, Lushan tea was listed as "tribute tea". [Edit this paragraph] 5. Liu'an Guapian Introduction Lu'an Guapian is a famous green tea. It is also the only product among famous teas that is made from a single young leaf, which is a unique product. Produced in the Dabie Mountain Tea Region in western Anhui Province, the products from Lu'an, Jinzhai and Huoshan counties are the best. The finished tea is melon seed-shaped, hence the name "Lu'an Guapian". Brew. It first originated from Qiyun Mountain in Jinzhai County, and the quality of Guapian tea produced in Qiyun Mountain is the best, so it is also called "Qiyun Guapian". When the tea is brewed, the mist evaporates and the fragrance overflows, so it is also known as "the mountain of clouds and melon slices". Among the Qiyun melon slices, the melon slices produced in the Qiyun Mountain Bat Cave are the best. Thousands of bats gather around the bat cave throughout the year, and the feces they excrete is rich in phosphorus, which is beneficial to Tea trees grow here, so the melon slices here are the sweetest and most delicious. However, due to production constraints, many tea drinkers have "only heard of its name but not seen its face." The finished product of Lu'an Guapian has leaf edges rolled back and is in the shape of a melon seed, which is very different from other green teas. After brewing, the tea has a bright green color, a clear aroma, a sweet and mellow taste, and can clear the mind and improve eyesight, refresh the mind and clear the body. The effect of wind. Such excellent quality is due to the unique natural conditions and is also inseparable from the meticulous harvesting and processing process. The picking time of melon slices is generally between Guyu and Beginning of Summer, which is about half a month later than other high-grade teas. When climbing the slices, you need to climb down the first to third and fourth leaves and tea buds on the broken tips one by one with your hands. Make "ti slices", two leaves make "melon slices", three or four leaves make "plum slices", buds make "silver needles", and fry as you go. After frying the slices, bake them. Only bake 2-3 slices at a time. First "lower heat" and then "higher heat" until the hoarfrost on the leaves is exposed and the color is emerald green. Then seal and store while hot. As Mei Yaochen of the Song Dynasty said in "Ming Fu": "At this time, women give up silkworm weaving and men give up farming. The night cannot rest and the day cannot stop." It has good color, fragrance and is a treasure among Guapian teas. History Lu'an has a long history of tea production. According to historical records, Lu'an tea began in the Tang Dynasty and became famous in the Ming and Qing Dynasties. As early as the Tang Dynasty, the great poet Li Bai once praised "the water in the Yangtze River and the tea on the top of the mountains." In the Song Dynasty, it was even known as the "high quality" tea. In the Ming Dynasty, it was once presented as a tribute to the court. In the Ming Dynasty, I heard that "Tea Notes" written by You You said "the best products of Liu'an and the best medicine". After liberation, it was rated as a national high-quality famous tea three times and exported to Hong Kong and other places. According to Qiao Jinwang, a bodyguard of Premier Zhou Enlai, recalled that when the Prime Minister was seriously ill, he suddenly asked for a drink of Liuguapian tea. The people in the General Office went through a lot of trouble to satisfy his old man's wish. After drinking tea, the Prime Minister explained that the Anti-Japanese War. In the early days, Ye Ting, commander of the New Fourth Army, once gave him a large tube of Lu'an Guapian tea. After drinking this tea, it was like seeing General Ye Ting. The identification method was that Lu'an Guapian was produced in Liu'an and Jinzhai, Anhui. Qiyun Mountain in both places. Its appearance is flat, each leaf has no buds and stems, and the leaves are green and glossy, slightly overlapping upwards, resembling melon seeds. The inner substance has a high aroma, the water color is green, the taste is sweet, and the bottom of the leaves is thick and bright. The taste is bitter and the color is yellow. [Edit this paragraph] 6. Introduction to Junshan Silver Needle Junshan Silver Needle is a lightly fermented tea and a treasure among Chinese yellow teas. It is produced on Qingluo Island in Dongting Lake, Yueyang, Hunan. It is known as "Dongting Emperor". The description of "Zi Chun Chang Ji, the grass grows longer in two thousand years" is a traditional famous tea with a history of more than a thousand years. When brewing, the tip hangs upright toward the water surface, and then slowly sinks, this is the case for the first three times. When it is upright, Like fresh bamboo shoots unearthed; when it sinks, it looks like falling snowflakes. When you drink it, the finished tea buds are strong and uniform in length and size. The inner surface of the tea buds is golden yellow, and the outer layer of pekoe is exposed completely. The package is solid and the tea buds look like silver needles, hence the name.

In the Tang Dynasty, Princess Wencheng chose to bring Junshan tea with her when she married in Tibet. It was listed as tribute tea in the Later Liang Dynasty, and was followed by successive dynasties. "A Dream of Red Mansions" once mentioned that the "Laojun Mei" brewed by Miaoyu with the next year's plum blossoms and snow is the Junshan Silver Needle. Junshan Yinzhen is made entirely from fat and tender shoot tips without open leaves, covered with vellus hairs, bright in color, with a refreshing aroma, orange-yellow soup, and a mellow taste. Although it has been stored for a long time, its taste remains unchanged, and its harvesting and processing requirements are very high, such as The time for picking tea leaves can only be within 7-10 days before and after Qingming Festival. It also stipulates that tea leaves cannot be picked under nine circumstances, namely rainy days, windy and frosty days, insect damage, thin, bent, hollow, open tea buds, purple tea buds, and unsuitable tea leaves. Dimensions etc. There are also special features in the drying process. Drying is divided into four steps: initial drying, initial wrapping, re-drying and re-draping, which takes three days. The initial baking temperature is 80 or 90 degrees Celsius. After baking to 70% dryness, wrap it in kraft paper and place it in a wooden box, which is called the first package. After two days, take it out and bake it again. The re-drying temperature is low. When it is 90% dry, wrap it in paper and leave it for a day until the bud color turns light yellow and emits a fresh aroma. Then bake it at low temperature until it is fully dry and then store it in an iron box. . Using this process, the effective chemicals contained in the buds and leaves can undergo favorable changes as the water in the leaves slowly loses, and the color, aroma, and shape of the tea will be more perfect. Historical Legend It is said that the first seed of Junshan Tea was sown by Ehuang and Nvying more than 4,000 years ago. When Mingzong Li Siyuan, the second emperor of the Later Tang Dynasty, went to court for the first time, his courtiers held him a cup to make tea. When he poured boiling water into the cup, he immediately saw a cloud of white mist rising into the sky, and slowly a white crane appeared. . The white crane nodded three times to Mingzong and then flew toward the blue sky. Looking into the cup again, the tea leaves in the cup are all hanging upright, like a group of bamboo shoots emerging from the ground. After a while, it slowly sank again, like falling snowflakes. Mingzong felt strange and asked his ministers what was the reason. The courtier replied, "This is because the water from Junshan's Baihe Spring (i.e. Liuyi Well) is used to brew Huanglingmao (i.e. Silver Needle tea)." Mingzong was very happy and immediately decreed that Junshan Silver Needle be designated as "tribute tea". When Junshan Yinzhen is brewed, the tea buds stand upright in the cup, which is extremely beautiful. Identification method Produced in Junshan, Yueyang, Hunan. Made from unexpanded fat and tender bud heads, the bud heads are fat, straight, even, covered with hairs, golden and bright in color, fresh in aroma, light brown in color, and sweet in taste. When brewed, it looks like the bud tips are rushing towards the water and hanging in the air. Stand upright, and then slowly sink to the bottom of the cup, shaped like a group of bamboo shoots unearthed, and upright like a silver knife. Fake silver needles have a grassy smell and cannot stand upright after soaking. [Edit this paragraph] 7. Xinyang Maojian Introduction Xinyang Maojian is produced in the Dabie Mountain area of ??Xinyang, Henan Province. It is a famous domestically sold green tea in my country. It is famous for its delicate raw materials, exquisite workmanship, beautiful shape, high aroma and long taste. Xinyang has produced tea for more than 2,000 years. The tea gardens are mainly distributed among the valleys of Cheyun Mountain, Jiyun Mountain, Tianyun Mountain, Yunwu Mountain, Zhenlei Mountain, Heilongtan and other mountains. The terrain here is steep, usually more than 800 meters high, with green mountains, crisscrossing streams, and lots of clouds and mist. During the Qianlong period of the Qing Dynasty, someone said: "When the clouds go, the green mountains are empty, and when the clouds come, the green mountains are white; the white clouds only stay in the mountains and always accompany the guests in the mountains." There are also the "Black Dragon Pond" and "White Dragon Pond", the first springs in southern Henan, with wonderful scenery. The poet praised: "Under the cliff, there are waterfalls and springs flying in the sky. Flowers and mist are flying, and rocks are shining towards the sunny sky. I am surprised that the Milky Way is pouring down, and I wonder if the jade cave is opening in the distance." This wisp of mist nourishes and nourishes the fat and tender tea buds, providing natural conditions for making unique style tea. Xinyang Maojian has a unique style, high quality and aroma, clear soup color, mellow taste, and tender green leaves. After drinking, it returns sweetness and promotes body fluids. After brewing four or five times, it still maintains a long-lasting aroma of ripe chestnuts. If you want to get the unique style of Maojian, you need to be careful and skillful in roasting it. Picking is the first step in making good hair tips. It is usually mined from mid to late April. It lasts for ninety days throughout the year and is divided into twenty to twenty-five batches. It is collected every two or three days. A bud with one leaf or a bud with two leaves in the beginning will make special and first-grade hair tips, and a bud with two or three leaves will make a second- or third-grade tip. The buds and leaves are picked, graded for acceptance, graded spreading, and graded frying. The place where they are spread must be ventilated and clean. The thickness of the spread leaves should not exceed five inches, and the spreading time should not exceed ten hours. After the fresh leaves are spread, they should be fried, and stir-fried twice in a raw pot and a cooked pot. The main function of the wok is to cook and lightly knead. Put the fresh leaves into a tilted pot, 750 grams of leaves each time, stir and stir-fry rhythmically with a broom bundled with bamboo thatch. After 3-4 minutes, when the leaves become soft, use the end of a broom to sweep up the leaves and shake them in an arc shape in the pot to make the leaves initially form strips. The stir-frying pot is shaken back and forth in an arc with a broom to tighten and organize the tea leaves to achieve a tight, thin, straight and smooth shape.

Then spread the tea leaves on the baking cage, wait for about half an hour, and then put them on the pit stove for baking. Until the finished product, Xinyang Maojian was deeply loved by people and received many honors. In 1915, it won the Famous Tea Quality Certificate at the Panama International Exposition; in 1959, it was listed as one of the top ten famous teas in my country; in 1982, it was again rated as a national and ministerial-level high-quality famous tea. ; In 1985, it was selected to be exhibited at the National High-Quality Agricultural Products Exhibition and Evaluation Conference. It is sold to 20 provinces and autonomous regions in China and more than 10 countries including Japan, Germany, the United States, Singapore, and Malaysia, and is very popular. In 1990, "Longtan Brand" special-grade Xinyang Maojian won the first place in the national famous tea competition for its "beautiful shape, green color, high aroma and sweet taste" and won the national gold medal. In 1991, it was awarded the title of "Famous Tea of ??Chinese Tea Culture" at the Hangzhou International Tea Culture Festival. Won the gold medal at the Kunming World Horticultural Exposition in 1999. History The superior climate, soil and flavor conditions in the Xinyang area are an ideal environment for green tea production. The hand-made tea craftsmanship that has been inherited for thousands of years makes "Xinyang Maojian" unique and unparalleled. The tea saint Lu Yu described it in his "Tea Classic" Guangzhou tea (Xinyang Maojian) is ranked as the top grade tea. Su Dongpo, a great writer in the Song Dynasty, once said that "Huainan tea is the best in Xinyang". Identification method Produced in Cheyun Mountain, Xinyang, Henan. Its appearance is tight, thin, round, light and straight, with silvery green and hint of emerald green. The inner substance has a fresh fragrance. The bottom of the leaves is green and even, clear black. Generally, there is one bud and one leaf or one bud and two leaves. The fake ones are curled and the leaves are hairy. yellow. There are three more. I’m so sad here. If you ask me, the system will let me add them