Huangshan Maofeng origin characteristics:
Huangshan Maofeng is produced in the Huangshan Mountains. It is mainly produced in Huizhou District and Qimen County, and the Huangshan Maofeng in both places have their own characteristics. The traditional Huangshan Maofeng in Huizhou District is a pot of tea with a curly shape; while the Huangshan Maofeng of Tuen Mun is a baking process. The representative of Huangshan Maofeng mainly maintains the shape of the tea bud head, the shape is beautiful, the color is good, and the aroma is different because it is the difference between the baking green and the fried green in Huizhou District: Huangshan Maofeng bean fragrant in Huizhou District, Qimen County baking green craft It is light and elegant, and the taste is fresh and refreshing.
Huangshan Maofeng picking method:
Due to the difference in the method of picking tea and the picking season, the Huangshan Maofeng produced is also a little different. According to different situations, we can say that Huangshan Maofeng tea is divided into four grades, which are special grade, first grade and second grade. , three levels. The picking of Huangshan Maofeng is tender and tender. The picking standard of the special Huangshan Maofeng is the first exhibition of one bud and one leaf. The picking standards of 1-3 Huangshan Maofeng are one bud and one leaf, one bud and two leaves are first exhibition; one bud one and two Leaves; one bud two, three leaves initial exhibition.
Huangshan Maofeng shape:
It is precisely because of the difference in the above picking that Huangshan Maofeng tea is also different in appearance. Among them, the special-grade Maofeng tea leaves are thin and flat, shaped like “beak tongue”, the tea buds are evenly tidy, the tea leaves are golden yellow, the tea leaves are strong after brewing, and the leaves are tender and yellow. With the decrease of grade, Huangshan Maofeng The extent of the appearance of the tea is slowly reduced.
Summarized is: Huangshan Maofeng’s shape is slightly rolled, like a tongue, green yellow, silver is revealed, and with golden yellow fish leaves (commonly known as gold pieces).
Huangshan Maofeng fried:
Every year before and after the Qingming Valley rain, the selected tea leaves are firstly fat and tender, and the new tea leaves are made by hand-frying, and the buds are sharp and awning. Moreover, Huangshan Maofeng is known as the finest in tea for its unique color, fragrance, shape and taste.
Huangshan Maofeng brewing:
Using the medium-injection method, add 1/4 of the water to the cup, put it into the tea, and stand still for about one minute. Pick up the cup and gently shake the cup to make the tea soup even and accelerate the full blending of tea and water. At this time, you should see the gold thread and the ivory yellow. Add water, it is best to use the method of high brewing, the water is washed down, and the tea leaves are turned in the cup to promote the evenness of the tea.
Then you can taste it, the soup is clear and bright; the aroma is fresh and long; the taste is fresh, mellow, sweet and sweet, and the tongue is strong.