Shimen Yinfeng Tea was founded in 199 1 year with an annual output of about 50t. The raw material of fresh tea leaves comes from Wuyun Mountain at the eastern end of Wuling Mountain on the banks of Lishui River in the northwest of Shimen County, with an altitude of 500 ~1000 m. The atmosphere, soil and water around the tea garden are pollution-free. The silver peak in Shimen is tight and straight, with silvery green and oily color, noble and lasting fragrance, bright green soup color, mellow and refreshing taste, sweet aftertaste and fresh green leaves, which has the unique qualities of head-soaking fragrance, two-soaking fragrance, three-soaking fragrance and four-soaking fragrance.
Shimen yinfeng
The requirements for picking fresh leaves of Shimen Yinfeng tea are quite strict. Choose to pick in sunny days around Tomb-Sweeping Day, and it is forbidden to pick rain leaves, dew leaves, purple bud leaves, thin deformed leaves, fish leaves, fish scales, pedicels and sundries. Fresh leaves should be tender, even, clean and neat. Its processing includes nine processes, such as spreading, deactivating enzymes, breezing, frying, tightening strips, tidying strips, spreading and cooling, and baking. The technical points of each process are as follows: 1. After fresh leaves are collected, they must be spread in a clean and ventilated room, with a thickness of less than 3cm and a time of 4 ~ 10h. 2. Set the pot temperature 140℃, the leaf amount is 500g, stir-fry with both hands, stuffy first and then shake, combine the two, and take out the pot immediately when the bud leaves become soft, lose luster and the fragrance overflows. 3.Breeze, take the green leaves out of the pot with a sieve for more than 10 times to quickly reduce the temperature of the leaves and prevent them from turning yellow. Stir-fry the blank at 4.85℃ with both hands, gently and slowly, and take it out when the water content of the leaves is about 40%. 5. When the temperature of the pot is about 60℃, stir-fry until the water content of the tea leaves is about 30%, and the tea leaves make a slight noise when hitting the pot. Grasp the tea leaves with your right hand, lay it flat with your left hand, and rub it in one direction, first lightly and then heavily, and shake it while rubbing, which takes about 5 minutes. 6. When the temperature of the finishing pot is about 50℃, put it into the pot, grab the tea with your right hand and straighten it forward. Be gentle, and take it out when it's 80% dry. 7. Take out the tea leaves after cooling and let them cool for about 4 minutes. 8. The oven temperature is about 50℃, which takes about 2 minutes. First, keep the tea straight. When the tea stick falls, pay attention to reducing the friction with your hands. When a large number of white hairs are exposed, take them out of the pot immediately. 9. Bake with charcoal fire at about 70℃, dry, seal and store in a dry place.
history
Shimen yinfengcha
"Shimen Yinfeng" tea was made in 199 1 by the former Shimen County Tea Development Corporation under the guidance of Professor Zhu Xianming of Hunan Agricultural University. The collection of Shimen Yinfeng tea is very elegant. Before and after the Tomb-Sweeping Day every year, collect the thick buds or fresh leaves of one bud and one leaf, spread them out in stages, and "four don't harvest" (no rain leaves; Leaves without dew; Don't pick purple bud leaves; It is made by spreading green, deactivating enzymes, spreading wind, primary kneading, primary baking, spreading cold, secondary kneading, secondary baking, sorting, shaping, refining and adding fragrance. "Shimen Yinfeng" tea is compact and tall, full of silver, green and pure color, tender and fragrant in essence, long and bright in soup color, fresh and mellow in taste, and even and green in leaf bottom. "The first bubble is fragrant, the second bubble is strong, the third bubble is four bubbles, and the fragrance is particularly reserved."
industrialization
Liao Hansheng, former vice chairman of the National People's Congress, wrote the inscription "Shimen Yinfeng, a rising star in tea"; Chen Zongmao, an academician of China Academy of Engineering and a national tea expert, wrote "Shimen Yinfeng, with endless aftertaste"; Liu Zeng, the former chairman of Hunan Provincial Political Consultative Conference, wrote an inscription: "Biyan Spring is the source of tea ceremony, and the silver peaks in Shimen are fragrant all over the world"; Professor Zhu Xianming, an expert in tea industry, inscribed "Wuling is connected with four provinces, with thousands of people flowing in Lishui, Zhong Lingxiu in Jiashan Temple and Guanqun Tea in Shimen Yinfeng"; After tasting it, Shi Mu, a famous national painter, was very excited and waved his hand again and again, mentioning the poem "Shi Ding boiled the spring, the door dispersed, the silver needle sprouted, and the peak sprouted", which made the story of "Shimen Silver Peak" a success. At present, "Shimen Yinfeng" has become a famous tea brand in Shimen County. In order to further standardize the production, processing and sales market of Shimen Yinfeng tea, improve the popularity and influence of Shimen Yinfeng tea, and make it a famous brand in China and even the world, Shimen Tea Association applied to the Trademark Office of the State Administration for Industry and Commerce to register the business trademark of Shimen Yinfeng tea. Relevant materials have been prepared and submitted to the State Trademark Office, which has now been accepted.
honour
1993 "Shimen Yinfeng" was rated as a famous tea in Hunan Province; 1994 won the second prize of "China Teacup"; 1994 won the gold medal in the 5th Asia-Pacific International Trade Fair; 1998 won the gold medal of Hunan famous tea Jinbei; 1999 won the silver prize in the international famous tea appraisal; In 2000, he won the gold medal in the international famous tea appraisal; In 2002, he won the gold medal in the tea appraisal in Wuling Mountain area of Hunan, Hubei, Guizhou and Chongqing. In 2004, he won the gold medal in the selection of famous green tea at Xingsha (1st) Tea Culture Festival in Hunan, China. In 2005, he won the special prize of the sixth "China Teacup" national famous tea appraisal; In 2005, it was named "Top Ten Famous Tea in Hunan".