Poems praising Xinyang Maojian

1. Poems about praising Xinyang Maojian

Poems about praising Xinyang Maojian 1. Poems about praising tea

There are many.

The word "tea" comes from "Erya Shimu": "槧, bitter tea (later the word "tea"). The ancient names for "tea" also include tea, zhi, Ming, etc. .

Tea trees like humid climates and are widely cultivated in the areas south of the Yangtze River Basin in China. Tea leaves can be harvested after being soaked in water for 3 years. The buds with 4-5 leaves are of very good quality and are treasures. It is a health drink that is widely popular in the world. The Chinese tea culture is extensive and profound, and the Han people have been drinking tea for thousands of years. The story of Shen Nong using tea to detoxify.

The seven things that open the door are “firewood, rice, oil, salt, soy sauce, vinegar, tea”, which also shows the importance of tea in Chinese culture. During the peaceful and prosperous times of ancient China, tea also It began to become one of the pastimes of literati, along with "playing music, chess, calligraphy, painting, poetry and wine"

2. Write a composition about Xinyang Maojian for me

During this time, we The city of Xinyang is promoting the arrival of the 18th International Tea Culture Festival.

I wanted to go to the Tea Festival Party, so I begged my mother to say that I could go but there was one condition: "You. I must know something about tea."

At this time, something about tea came to my mind. I had a bad stomach because of gluttony that day, and my stomach was "gurgling" in the middle of the night. It hurt so bad that I had to go to the toilet several times.

But there was no anti-diarrheal medicine at home at that time. My mother remembered that she had heard from the elderly that tea could cure diarrhea, so she hugged her. He made a cup of strong tea and gave it to me to drink. I took a sip first and said, "Oh, it's so bitter. I don't want to drink it anymore."

At this time, my stomach seemed to be with me. It felt like it hurt again. After thinking about it, this might be the only way. It would be better than having diarrhea.

So I frowned and pinched my nose to drink it. Go down. Slowly, my stomach didn't hurt so much and I fell asleep. The next day, my stomach healed miraculously.

From then on, I learned that strong tea is okay. It cures diarrhea. I found the "Tea Culture" book that my sister was studying, and read it with great interest.

I learned that Xinyang Maojian is one of the top ten famous teas in China, and I also learned about Xinyang Maojian. The origin, development, etiquette, cultivation, production and other aspects of knowledge. Through reading books and personal experience, I know the various benefits of tea, and I look forward to the annual Tea Festival party.

I love it. Xinyang, I love Xinyang Maojian Tea more. Xinyang Maojian Tea The famous producing areas of Xinyang Maojian are Wuyun (Cheyun, Jiyun, Yunwu, Tianyun, Lianyun), two pools (Black Dragon Pool, White Dragon Pool), and one mountain (Zhenlei Mountain) ), Yizhai (Hejiazhai), and Yizhai (Lingshan Temple). Most of these places are above 500-800 meters above sea level, with high mountains, green mountains, crisscrossing streams, and filled with clouds and mist.

Qianlong. At that time, there was a tribute named Cheng Ti, who often traveled in Yunshan and left a poem: "When the clouds go, the green mountains are empty, and when the clouds come, the green mountains are white. The white clouds only stay in the mountains, and they often accompany the guests in the mountains." "The scenery of the black and white pools is even more beautiful and attractive. Zhang Nao described it in a poem in the Qing Dynasty: "Under the cliff, a waterfall comes from the sky.

The splashing flowers and flying snow, the rocks ringing with clear thunder. I am surprised that the Milky Way is flowing down, and I am suspicious that the jade cave is opening in the distance.

It is known that Long Bo is playing, and he cannot return after hitting the water. "In this place filled with clouds and mist, wisps of smoke-like water vapor nourish the fat and tender tea buds, providing natural resources for making unique Xinyang Maojian.

The finest raw materials are used to fry famous tea Xinyang tea area is a high-latitude tea area with distinct four seasons. Tea gardens are mined later and closed earlier than in the south.

Every year in the middle of winter, ice and snow freeze the mountains and cover the earth, and everything loses its vitality. Only the tea tree stands proudly in the cold, with green branches and green leaves, and camellia flowers blooming one after another. The fragrance is overflowing, and it is full of spring. It seems to declare to nature that I am a strong person. In order to inject more vitality into this strong person, people come here every year. The tea gardens were sealed and soiled in time, and organic fertilizers were applied.

With the help of this special power and the opportunity to rest and recuperate, the tea trees stored a large amount of nutrients to meet the growth needs of the next year. In addition, the sunlight comes late and early in the deep mountainous areas. Therefore, the tea here is rich in content, especially the content of amino acids, catechins, coffee, aromatic substances, water extracts, etc., which are better than those in the southern tea areas and not as good as those in the southern tea areas. The tea picking period here is divided into three seasons. : Spring tea is picked before and after Guyu, summer tea is picked before and after the beginning of autumn, and autumn tea is picked before and after Guyu. During the tea-picking season, tea-picking girls dressed in red and green clothes all over the mountains and plains, like fairies descending to earth, dancing like jade butterflies, use their slender hands to pick delicate leaves one by one.

How could you have imagined that 1 kilogram of premium Xinyang Maojian requires more than 100,000 buds?

“Who knows that the tea in the cup is all hard work. "It is conceivable that Xinyang Maojian's picking standards are so strict.

The proportion of first-grade hair tips with one bud and one leaf is more than 85%; the first-grade hair tips are mainly one bud and one leaf, and normal buds and leaves account for more than 80%; the second- and third-grade hair tips are mainly one bud and two leaves, and normal buds and leaves account for more than 80%. About 70%; the fourth and fifth grade hair tips are mainly composed of one bud, three leaves and paired leaves, and normal buds and leaves account for more than 35%; it is required not to collect pedicles or fish leaves.

In the late 1980s, the newly developed premium teas were even more particular about picking, with only the buds picked. Xinyang Maojian also pays great attention to the containers containing fresh leaves, using smooth and breathable bamboo baskets that are not squeezed or pressed, and requires them to be sent back to a cool room for 2-4 hours in a timely manner, and then fried in batches and grades while they are fresh, so that they are fresh on the same day. The leaves are fried the same day.

Xinyang Maojian is of good quality and is made by frying. Xinyang Maojian's frying process is unique. The frying process is divided into three processes: "raw pot", "cooked pot" and "baking", and is carried out using the double-pot variable temperature method.

The temperature of the "raw pot" is 140-160℃ The temperature of the "cooked pot" is 80-90°C, and the "baking" temperature is 60-90°C. As the pot temperature changes, the water content of the tea leaves continues to decrease, and the quality of the "raw pot" is two smooth iron pots of the same size. , installed side by side in a tilted shape of 35℃-40℃

The "raw pot" is made of thin soft bamboo to form a round tea handle, and is shaken repeatedly in the pot rhythmically, and the fresh leaves are dropped. Start kneading and combine with shaking. Repeat for about 4 minutes until the dough is 40 to 50% dry (moisture content is about 55%) and then transferred to the "cooked pot" for shaping; Continue to gently knead the tea leaves with a tea handle and combine them into loose balls. After the tea sticks are slightly tight, proceed to "rushing". When the tightness of the tea sticks is initially fixed and does not stick to your hands, proceed to "arranging", which determines the smoothness of the tea leaves. The key to straightness.

The key to "organizing" is to grasp and throw the strips with ease and dexterity. When grabbing the strips, the palms of the hands should be downwards, and the thumb and four foreign fingers should form an "eight" shape. Bring the tea leaves into your hand from your little finger, then bring them along the pot to the edge of the pot, and pinch them with your thumbs, 13-17 cm away from the center of the pot. Use your wrist strength to swing the tea leaves out of the tiger's mouth quickly and forcefully, so that the tea leaves are ejected from the pot. The inner and upper edges are dropped into the center of the pot in sequence, and when they are 70 to 80% dry, they are taken out of the pot and "baked"; after baking, the three processes of initial baking, spreading and reheating are the finished products of Xinyang wool with good quality.

The moisture content of top-quality Xinyang wool does not exceed 6%. The color, aroma, taste and shape of Xinyang Maojian are all unique. Its color is fresh, clean, free of impurities, and its aroma is elegant and fresh. The taste is fresh, mellow, and sweet. From the appearance, it is even, bright green and shiny, with obvious pekoe.

The shape is thin, round, smooth, straight, with many pekoe, the color is emerald green, and the fragrance is high after brewing. Long-lasting, rich taste, sweet and refreshing, soup

3. Famous poems about tea

Personally like it

Yuan Zhen's "Yi Zi". "Seven-Character Poetry·Tea"

Tea,

fragrant leaves, buds,

admirers of poetry, love monks' homes.

Carved white jade, woven with red gauze.

The color of yellow pistils is graceful.

The queen invites you to accompany the bright moon in the morning.

I have washed away all the people of the past and present without getting tired. How can I be praised when I am about to get drunk?

There is also a tea poem in the pagoda poem format, written by the modern grassroots poet Hu Bingyan

"Tea"