Xinyang Maojian Tea, produced in Xinyang County, Dabie Mountain, Henan Province, is named after its tight front and exposed fuzz.

Technological characteristics of Xinyang Maojian tea: Tea picking begins before Grain Rain every year (middle and late April in the solar calendar). Generally, 20-25 batches of buds are picked and inspected every 2-3 days. Picking green bud leaves with one bud and one leaf to make special-grade and first-grade hairy tips; Make secondary and tertiary hairy tips with one bud, two leaves and three leaves. Bud leaves are picked, sorted and accepted, sorted and spread, and treated separately on the same day. High-temperature deactivation of green pot, stir-frying in cooked pot, hand-grasping and strip-throwing molding, primary drying, spreading, secondary drying, sorting and secondary drying until the dry tea reaches 5-6% water content, that is, sealed packaging and low-temperature storage in the dark.

The quality characteristics of Xinyang Maojian tea are: fine, round, bright, straight and white, with green color, high and lasting fragrance after washing, strong and mellow taste, sweet and refreshing, and bright and clear soup color.

Xinyang Maojian tea is one of the famous specialties in Henan Province. It has always been famous at home and abroad for its unique style of "thin, round, bright, straight, white, fragrant, rich in flavor and green in soup color". Xinyang Maojian Tea is one of the famous teas in China in Qing Dynasty. Won the 19 15 Panama World Expo Gold Award, 1958, one of the top ten famous teas in China, 1985 China Quality Award Silver Award, 1990 "Longtan" Maojian Tea participated in the national appraisal on behalf of Xinyang Maojian Tea brand and won the comprehensive green tea. 1982 and 1986 were rated as ministerial quality products and won the title of national famous tea; 199 1 won the title of "Famous Tea of China Tea Culture" in Hangzhou International Tea Culture Festival, and 1999 won the gold medal in Kunming World Horticultural Exposition.

Historically, Xinyang Maojian tea was mainly produced in Xinyang City, Xinyang County and luoshan county (some towns and villages). It's been verified. The unique style of Xinyang Maojian tea was formed in the early 20th century. At that time, Cai Zhuxian, a native of Jiyi County in Qing Dynasty, advocated cutting mountains to grow tea. Then eight tea houses, such as Yuanzhen (Lei Zhenshan), Guangyi, Shen Yu, Hongji (Che Yun), Hou Bo, Sensen (Wanshou), Longtan and Guangsheng, appeared, and the area of tea gardens developed reached more than 400 mu, which gradually improved the frying of Maojian tea. After the founding of New China, the state attached great importance to the development of tea production and adopted a series of supporting measures. Especially since the reform and opening up, with the development of science and technology, the output and quality of Xinyang Maojian tea have been greatly improved. At present, there are 800,000 mu of tea gardens and 700,000 mu of mining areas in the city, with a total output value of more than 800 million yuan and a total social income of more than 65.438+0.2 billion yuan. Products sell well all over the country, and are exported to Japan, the United States, Germany, Singapore, Malaysia and other countries and Hong Kong and Macao.

The famous producing areas of Xinyang Maojian tea are Wuyun (Che Yun, Jiyun, Wu Yun, Tian Yun and Li Anyun), Tan Liang (Heilongtan and Bailongtan), Yishan (Leizhenshan), Zhai Yi (Hejiazhai) and Yi Shi (Lingshan Temple). These places are all above 500-800 meters above sea level, with mountains, green hills, streams and clouds. In Qianlong, there was a man named Cheng Biao, who often traveled in Che Yun, leaving a poem: "Clouds go to the blue sky, and clouds come to the green hills and white clouds alone in the mountains, often accompanied by tourists in the mountains." The scenery of the black and white pool is more beautiful and charming. Zhang Yong wrote in a poem in the Qing Dynasty: "Under the cliff, there are waterfalls flying in the air. Flowers splash and snow fly, stones ring and thunder. I was shocked by the galaxy's diarrhea, but I was suspicious of the jade's opening. I know the dragon play, and I can't go back after hitting the water. " This misty land, like smoke and water, moistens the plump and tender tea buds and provides natural resources for making unique Xinyang Maojian tea.

First-class and high-quality raw materials are the basis for frying famous tea. Xinyang tea area is a high latitude tea area with four distinct seasons. Tea gardens were mined later and closed earlier than those in the south. Every winter, snow and ice close mountains and cover the earth, and everything loses its vitality. Only the tea tree stands proudly in the cold, the green branches and leaves, camellia in full bloom, and the fragrance overflows, which seems to announce to nature that I am strong. In order to inject more vitality into this strong man, people seal the roots and cultivate the soil in time every year and apply more organic fertilizer. With the help of this special strength and opportunity to recuperate, tea trees store a lot of nutrients to meet the growth needs in the coming year. In addition, the sunshine in the deep mountains comes late and goes early, so the tea here is rich in content, especially the contents of amino acids, catechins, coffee, aromatic substances, water extracts and so on. It's better than the southern tea area, but not as good as the southern tea area. There are three tea-picking seasons here: spring tea around Grain Rain, summer tea around the awning and autumn tea around beginning of autumn. Before and after Grain Rain, only a few Maoshanjian were collected, and Maoshanjian before the rain was regarded as a treasure. In the tea-picking season, tea-picking girls all over the mountains are dressed in red and green, descending like fairies and dancing like jade butterflies, picking delicate leaves with their slender and delicate hands. What makes you think that 1 kg super Xinyang Maojian tea needs more than 65438+ 10,000 buds? How many tea-picking girls' efforts have been condensed here. "Who knows that the tea in the cup is hard?" It is conceivable that Xinyang Maojian tea has such strict picking standards. The proportion of one bud and one leaf of super-grade hair tip is above 85%; The first-class hairy tip is mainly composed of one bud and one leaf, and the normal bud leaves account for more than 80%; The second and third class hair tips are mainly composed of one bud and two leaves, and the normal bud leaves account for about 70%; In the fourth and fifth grades, one bud and three leaves are the opposite leaves, and the normal bud leaves account for more than 35%; Don't pick pedicels or fish leaves. In the late 1980 s, the newly developed special tea picking paid more attention to only picking buds. Xinyang Maojian tea also pays great attention to the container of fresh leaves. It uses breathable and smooth bamboo baskets without squeezing or pressing. It is also required to send it back to the indoor shade in time to dry for 2-4 hours, and fry it in batches when it is fresh, and fry fresh leaves on the same day.

Xinyang Maojian tea is of good quality and fried. The frying technology of Xinyang Maojian tea is very unique. The frying process is divided into three steps: "green pot", "cooked pot" and "baking", which is carried out by double pot temperature change method. Green pot temperature 140- 160℃, cooked pot temperature 80-90℃ and baking temperature 60-90℃. With the change of pot temperature, the water content of tea is decreasing and the quality is getting better. "Green Pot" is two smooth iron pots with the same size, which are installed side by side in an inclined shape of 35℃-40℃. The "green pot" is made of soft bamboo into a round tea handle, which is repeatedly shaken rhythmically in the pot. After the fresh leaves are covered with cotton, they are rubbed for the first time, combined with shaking. Repeatedly for about 4 minutes, it becomes a round strip. When it is dry to 40% to 50% (water content is about 55%), it is transferred to a "cooked pot" for setting; At the beginning of the "cooking pot", the tea leaves will continue to be gently kneaded with the tea handle, and the tea leaves will spread out. When the tea is slightly tight, it will be "washed", and when the fineness of the tea is initially fixed, it will enter "carding", which is the key to determining the straightness of the tea. The "strip" gesture is free and dexterous. The key is to catch and throw. When grasping the strip, the palm of your hand is down, and the thumb and the outer four fingers are shaped like a figure of eight, so that the tea leaves are brought into your hand from the little finger part, and then brought to the pot side along the pot side, and pinched with your thumb, at a distance of 13- 17 cm from the center of the pot. With the help of wrist force, tea leaves can be quickly and powerfully agile from the tiger's mouth. "Li" is cooked and "baked" when it is 70% or 80% dry; Xinyang wool can obtain high quality wool through three processes: primary drying, spreading and reheating. The moisture content of Xinyang fine wool shall not exceed 6%.

After the initial production of Xinyang Maojian tea, coarse old tea leaves, yellow tablets, tea stems and broken powder were manually picked out. Picked turquoise tea is called "fennel green", and spring tea fennel green is also called "plum slices". "Anise green" is a five-grade tea, and the yellow pieces and fragments picked out are classified as super-grade tea. The picked tea leaves are the "refined hair tips" sold in the market.

In order to meet the needs of market economy, 1994 1 month, the former Xinyang administrative office decided to call Maojian tea produced in the same latitude, the same technology, the same quality and the same area Xinyang Maojian tea. This is a scientific and wise move, which has played the role of "making the best use of things, land and people", thus expanding Xinyang Maojian tea production area to 9 counties (districts) and forming the first famous tea production base in China.

On February 9, 2003, the Trademark Office of the State Administration for Industry and Commerce officially approved the registered trademark of Xinyang Maojian Tea, and Xinyang Tea Association was entrusted by Xinyang Municipal Government to become the registrant of Xinyang Maojian Tea. The certification trademark is a public welfare trademark and can be authorized to be used by qualified units. According to the certification trademark, the application scope of Xinyang Maojian tea certification trademark must be the tea that conforms to the quality characteristics and processing technology of Xinyang Maojian tea in Quanhe Valley of Gushi County in the east, the junction of Tongbai Mountain and Dabie Mountain in the west, the Huaihe River Valley in the north and the administrative area of Xinyang City north of Dabie Mountain in the south.