During this period, the arrival of the 18th International Tea Culture Festival was widely publicized in Xinyang, our city. I really want to go to the tea party, so I begged my mother. Mom said you can watch it, but on one condition: "You must know something about tea".

At this moment, something about tea caught my eye. That day, I burst my stomach because of overeating. My stomach rings in the middle of the night and it hurts badly. I went to the toilet several times in a short time. But there were no antidiarrheal drugs at home. My mother remembered hearing the old people say that tea can cure diarrhea, so she made me a cup of strong tea with the mentality of giving it a try. I took a bite first. It's so bitter that I don't want to drink any more. At this time, my stomach began to hurt again, as if it were against me. I think this may be the only way. Bitterness is better than diarrhea. So I frowned and held my nose and drank it. Slowly, my stomach doesn't seem to hurt so much. I fell asleep in a daze and my stomach miraculously recovered the next day. From then on, I knew that strong tea could cure diarrhea.

I found the book Tea Culture that my sister was studying and read it with great interest. I know Xinyang Maojian tea belongs to one of the top ten famous teas in China, and I also know the origin, development, etiquette, cultivation and production of Xinyang Maojian tea.

Through reading books and personal experience, I know the benefits of tea, and the annual tea festival party is my expectation. I love Xinyang, and I love Maojian tea in Xinyang even more.

Xinyang Maojian Tea Xinyang Maojian Tea is famous in 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%.

Xinyang Maojian tea has a unique personality in color, aroma, taste and shape. Its color is fresh and clean, without impurities. Its fragrance is elegant and fresh, and its taste is fresh and sweet. From the appearance, it is uniform, bright green, shiny and has obvious whiteness. The appearance is thin, round, bright, straight and white, and the color is green. After washing, the aroma is high and lasting, the taste is strong and mellow, the soup is sweet and flowing, and the color is bright and clean. High-quality Xinyang Maojian tea is light green, yellow-green or bright, and has a fragrant taste.

Xinyang Maojian tea has the function of strengthening the body. Xinyang Maojian tea is rich in protein, amino acids, alkaloids, tea polyphenols, sugar tips, organic acids and aromatic substances.

Xinyang Maojian tea also contains vitamins A, B 1, B2, C, K, P, PP and other water-soluble minerals. It has many functions, such as promoting fluid production, quenching thirst, clearing heart fire, improving eyesight, refreshing mind, removing grease, promoting digestion, inhibiting atherosclerosis, preventing cancer, preventing scurvy and protecting radioactive elements. Has medical effect. Drinking Maojian tea regularly can lower blood pressure. Caffeine and catechin contained in tea can promote the relaxation of human blood vessel wall, increase the effective diameter of blood vessel, maintain the elasticity of blood vessel wall and eliminate vasospasm. Monoaminobutyric acid in Maojian tea has a more significant effect on relaxing blood vessel wall; Clinically, it is confirmed that the increase of blood pressure in most hypertensive patients is controlled by angiotensin, and once the activity of angiotensin is inhibited, blood pressure can be reduced. Drinking tea can reduce the cholesterol content in the blood. Catechins in tea can obviously reduce the contents of total cholesterol, free cholesterol total fat and triglyceride. The blood cholesterol content of people who drink tea regularly is about one-third lower than that of people who don't drink tea.