Huangshan Maofeng Introduction
Huangshan Maofeng (黄山毛峰, huáng shān máo fēng) is one of China's top ten famous tea, belonging to green tea. Produced in Huangshan, Anhui Province (Huizhou) area, it is also known as Hui tea. It is created by Xie Yu tea factory in the Qing dynasty. Ching Ming Valley rain each year, picking the best varieties of tea "Huangshan species", "Huangshan big leaf species" and other early fat young buds, hand-fry, the tea shape slightly curled, like quebracho, green in the yellow, , And with golden yellow leaves (commonly known as gold sheets). Mugs into the bubble fog knot, the soup color Qingbi yellow, yellow and green leaf vitality, taste sweet, aroma such as blue, deep flavor. Due to the new system of tea white peacock drape, Bud spike Mang, and fresh leaves from Huangshan peak, then the tea is named Huangshan Maofeng.
Huangshan Maofeng is grow at latitude 30 ° 08 position. The geological and geomorphological features, species and mineral resources, hydrological and climatic conditions in the area are diverse and complex. The mysterious phenomena on the earth are also concentrated in areas with dense natural and cultural landscapes. Located in the subtropical and temperate over-belt, precipitation is relatively abundant, lush plants.
Huangshan Mao Feng Brewing
Huangshan Mao Feng's drinking, brewing when the water temperature is also about 80 ℃, glass or white porcelain cups can be, generally can continue to brew 2-3 times.
There are the following points are worth noting when brewing Huangshan Maofeng, otherwise, even the finest Huangshan Maofeng can have good taste.
Proportion: the direct response is the shades of tea, shades should be appropriate so that we can taste the color and fragrance of tea, while the appropriate shades of tea leaching material is influential, which not only affects the color of tea , Smell, taste, but also affect the impact of tea on the human body. Shades can be scientifically measured, but usually few people have to deal with this indicator, or to grasp their own, in general it is light and should not be strong. Generally, the weight ratio of green tea to water is generally 1:80. Common can put 3 grams of tea on white porcelain cup. General use glass cup, 2 grams of tea per cup can be put.
Water temperature: Different tea requirements for different water temperature, depending on the level of different types of tea may be. In general, brewing black tea, green tea, oolong tea with boiling water is better and can make the active ingredients in tea quickly leaching. Some high tender green tea, such as Huangshan Maofeng, West Lake Longjing, the application of 80 ℃ -90 ℃ boiling water to make tea green verdant, pure aroma, sweet taste
Time: usually 3 to 10 minutes. If a long time, not only the taste of tea is not good, but also easy to brewing harmful substances for the body. After put Huangshan Maofeng into the cup, firstly pouring into a small amount of boiling water to immerse the tea for the degree, stamped with 3 minutes or so, then add boiling water, then we can drink hot tea High water temperature, tender tea, tea quantity, the brewing time can be shorter; the other hand, the time should be longer. Generally stamped 3 minutes after brewing, tea content leaching 55%, aroma is normal, then tea is best.
Times: usually 3 to 4 times, as the saying goes: "the first road water, two tea, three four quickly climb." The meaning is that the first brewed tea is not the best, drink the second is Just, drink three, four water on it. When drinking tea, the cup of tea in the remaining 1/3, it should be added to the water, so that tea can maintain the appropriate concentration.
Huangshan Maofeng Picking standards
Picking fine Huangshan Maofeng tea, special Huangshan Maofeng harvesting standards for the buds is a bud early open, 1-3 grade Huangshan Maofeng picking standards were a leaf with a bud, a bud with the early development of a leaf; a bud with one, two Leaves; a bud with two, three leaves early grow. Special Huangshan Maofeng mining is in the Tomb-Sweeping day, 1-3 grade Huangshan Maofeng is picked before and after the grain rain time. Fresh leaves is first picking tick after put into the plant, remove frostbite leaves and pests harm leaves, picking out do not meet the standard requirements of leaves, stems and tea, in order to ensure uniform bud net quality. Then separate the tender leaves of different tender to spread, part of the loss of water. In order to preserve the quality, picked at the morning, made in the afternoon; if picked in the afternoon, made at night.
How to identify Huangshan Mao Feng?
Identify the true and false Huangshan Maofeng quality, from the appearance, smell the aroma, to see the soup color, taste taste, evaluation bottom of the leaf 5 steps to complete.
First, the shape: Huangshan Maofeng tea has thin fine lines, slightly greenish yellowish, the color is oil-luster; spire sticks in the leaves, shaped like a sparrow. Bud peak of dry tea buds should be revealed, those have more buds is top grade, bud peak is hiding, less buds, the quality is poor. Super Huangshan Maofeng Brewing leaves buds will be vertically suspended in the water, then slowly sink, shoot quite tender.
Second, the aroma: good quality Huangshan Maofeng, grab a handful of dry tea near the nose, smells fresh feeling, or similar to the orchid, chestnut flavor.
Third, the soup color: brewing tea 3 to 5 minutes, pour out tea in another bowl. If the superior Huangshan Maofeng, soup color is clear and bright, was light green or yellow-green, and clear and not turbid, aroma is fragrant long.
Fourth, the taste: when drinking Huangshan Maofeng, generally feel rich and not bitter, sweet aftertaste.
Fifth, the bottom of the leaves: Huangshan Maofeng dry tea leaves is yellow and strong, full, uniform into flowers, the whole body is bright after brewing.