Maojian tea has become a local pillar industry.
Xinyang is located in the transition zone from subtropical zone to temperate zone, with a long climate from north to south and abundant light, heat and water resources, which is suitable for the growth of forage in warm temperate zone. Dabie Mountain has an endless territory, forming a natural green treasure land, which is the hometown of Xinyang Maojian tea Ye Tianran. Xinyang Maojian Tea, Dongting Biluochun and West Lake Longjing are three famous green teas. Xinyang Maojian tea is famous at home and abroad for its "beautiful shape, green color, high fragrance and strong taste". Xinyang is the highest tea-producing area in north latitude in China, which is located between Jianghuai and the junction of Dabie Mountain and Tongbai Mountain. The mountains are overlapping, the clouds are lingering, the rainfall is abundant and the air is humid. The unique geographical environment and climatic conditions laid the foundation for the quality of Xinyang Maojian tea. In recent years, famous tea brands such as Longtan, Wuyunshan, Jiuhuashan, Tian Yang Lv Xue, Qingfeng Wu Yun, Xinlin Yulu and Wenxin have risen one after another and won awards at various exhibitions at home and abroad, which is enough to make Xinyang people excited and proud. Xinyang Maojian Tea became a new member of the International Geographical Indication Network Organization (Origin) in 2005 after being protected by geographical indication products. Xinyang cherishes these honors, adopts a series of measures to manage the quality and production technology of Xinyang Maojian tea on a large scale, and vigorously promotes the production mode of "leading enterprises+tea farmers+geographical indications", which makes Xinyang Maojian tea more and more famous in the market. On the one hand, it standardizes the management of Xinyang Maojian tea quality and production technology, and vigorously promotes the production mode of "leading enterprises+tea farmers+geographical indications". On the other hand, with the cooperation of relevant government departments, the illegal acts of counterfeiting Xinyang Maojian geographical indications were severely cracked down, which made Xinyang Maojian tea's market popularity increase day by day, the fair competition order was improved, and the development environment of enterprises was obviously improved, becoming a pillar industry of Xinyang, forming more than 10 leading enterprises with annual output exceeding 10 million yuan, such as Xinyang Wuyun Tea Group Co., Ltd., Xinyang Wenxin Tea Co., Ltd. and Xinyang Lushi Tea Co., Ltd., and operating Xinyang Maojian tea. Xinyang Maojian tea has become a pillar industry in Xinyang.
Geographical indications promote the development of characteristic economy
The regional characteristics of geographical indication products determine that its benefits will benefit all people in the region, which not only increases the income of individual farmers, but also effectively promotes the overall poverty alleviation of the region. At present, geographical indication products have become an important means to improve the degree of farmers' organization and marketization, and promoted the coordinated development of multiple industries. Geographical indications play a connecting role in agricultural product production and market. Farmers participate in market competition through company orders, and their trademark awareness is gradually enhanced. The market organizes farmers through geographical indications. Formed a "company+geographical indications (trademarks)+farmers" agricultural industry management model. At present, the tea garden area in Xinyang City has reached more than 50,000 hectares, and the mining area is nearly 50,000 hectares. The annual output of spring tea is more than 8 million kilograms, and that of summer tea is more than 6 million kilograms, with a total output value of over 800 million yuan. The total social investment (including processing, packaging, warehousing, sales and commercial added value) is more than 654.38+0.2 billion yuan. At present, there are nearly 130 townships, nearly 1300 administrative villages, and more than 200 state-owned, collective and individual tea farms in China, forming a new pattern of large-scale development and industrialized management of tea.
Brand effect boosts the process of agricultural industrialization
The most basic function of agricultural product certification trademark is to ensure the uniqueness and Excellence of the goods or services it points to. On the one hand, it can remind producers and sellers of goods to pay attention to ensuring the quality of goods and services; On the other hand, it can let consumers immediately know where the agricultural products pointed by the trademark are produced, how the quality is, and generate trust and purchase desire. This trust based on the quality of Xinyang Maojian tea, a famous agricultural product, established the market position of Xinyang Maojian tea, increased its market share and further promoted the process of agricultural industrialization. In 2003, after Xinyang Maojian Tea was protected by geographical indication products, Xinyang City issued the Regulations on the Administration of Geographical Indication of Xinyang Maojian Tea, which strictly implemented the product quality certification system of Xinyang Maojian Tea within the geographical origin. These measures fully ensure the efficiency of tea brands. Up to now, Jiuhuashan brand Xinyang Maojian Tea from Jiuhuashan Tea Farm in Gushi County, Wenxin brand Xinyang Maojian Tea from Xinyang Wenxin Tea Co., Ltd., Yang Tianxue green tea from Yang Tianwa Tea Farm in Gushi County, Xinlin Yulu brand steamed green tea from Henan Xinlin Tea Co., Ltd. and Henan Longtan brand Xinyang Maojian Tea (Group) Co., Ltd. have won famous brand agricultural products. Xinyang Maojian tea has further improved its popularity, expanded its production scale and rapidly extended its industrial chain. Tea has become an important pillar industry in Xinyang to revitalize the rural economy.
The Origin and Development of Xinyang Tea Culture —— Maojian Tea
It is said that a long time ago, Xinyang had no tea. Under the pressure of the government and old money, the villagers don't have enough food and clothes. Many people got a strange disease called "fatigue", the plague intensified and many villages died. A daughter named Chungu looked in her eyes and was very anxious. In order to treat the villagers, she ran around looking for talented people. One day, an old man collecting herbs told the girl that if she crossed 99 mountains and 99 rivers in the southwest, she would find a precious tree to eliminate the disease. Spring Valley climbed 99 mountains, crossed 99 rivers and walked 998 1 day on the road according to the requirements of the old man. He was exhausted and contracted a terrible plague. Her nephew is by the stream. At this time, a leaf floated from the spring, and the spring valley put it in its mouth. Immediately, she was refreshed and full of vitality. Looking up along the spring, she found a big tree with life-saving leaves and picked a golden seed. Shennong, the old man who looks after the tea tree, told the girl that the estimated seeds must be planted in the soil within 10 days, otherwise all previous efforts will be in vain. Thinking that 10 days can't come back and can't save the villagers. Chungu was so sad that she cried. Seeing this, the old man Shennong took out his whip and whipped it twice. Spring Valley became a thrush with a sharp mouth, big eyes and bright yellow feathers all over his body. Little thrush quickly flew back to his hometown, planted the seeds of the tree and saw the young green saplings sticking out of the soil. Thrushcross smiled happily. At this time, her hard work and strength have been exhausted, and she has turned into a bird-like stone next to the tea tree. Soon, the tea trees grew, and groups of little thrushes flew out of the mountains. They pecked off tea leaves with sharp mouths and put them in the mouths of people suffering from plague, and the patients recovered immediately. Since then, more and more people have planted tea trees, and there have been tea gardens and tea mountains.
Of course, this is just a beautiful myth, reflecting the good wishes of the ancient working people, but Xinyang Maojian tea has a long history. Archaeology has proved that Xinyang began to plant tea in the middle and late Warring States period, which has been more than 2000 years since. In Tang Dynasty, Cha Sheng Lu Yu's Tea Classic listed Xinyang as one of the eight tea-producing areas in China. According to legend, when the martial arts machine was in operation, Xinyang tea cured gastrointestinal diseases, and a thousand pagodas were specially built on Cheyunshan, the origin of Maojian, to show off this tea. Su Shi, a great writer in the Song Dynasty, tasted famous tea and praised: "Huainan tea is the first in Xinyang"; 19 15, Xinyang Maojian tea crossed the ocean and participated in the Panama World Expo, winning the gold medal in one fell swoop; 1958 "Longtan" brand super-grade Xinyang Maojian tea won the national silver award, 1988 won the gold medal of the first national food exposition, and 1990 "Longtan" brand super-grade Xinyang Maojian tea won the first place in the national famous tea appraisal for its "beautiful shape, green color, high fragrance and strong taste". China famous tea has only two gold medals. "Longtan brand" Xinyang Maojian tea is not only as famous as "West Lake Longjing", but also has good color, fragrance and taste. Xinyang Maojian tea not only sells well at home, but also enjoys a high reputation internationally, and is exported to Japan, the United States, Germany, Malaysia, Singapore, Hong Kong and other countries and regions.
Xinyang Tea Culture —— The Function of Maojian Tea
Xinyang Maojian tea is called "Maojian tea" because of its high quality, fineness, roundness, smoothness, straightness, fragrant tea, strong taste and green soup color. Xinyang Maojian tea has many functions. Has the function of strengthening the body. Xinyang Maojian tea is rich in protein, amino acids, alkaloids, tea polyphenols, sugar tips, organic acids, aromatic substances, 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.
Drinking tea can promote the transformation and absorption of lipids. Because tea contains alkaloids such as purine base and adenine, these alkaloids can form nucleosides with substances such as phosphoric acid and pentose. ATP, GTP and other compounds in nucleoside play an important role in the metabolism of lipid substances, especially the decomposition and transformation of nitrogen-containing compounds, which can be decomposed into soluble absorption substances, thus achieving the effect of reducing fat.
Tea has the function of purifying human digestive organs. Flavanol in tea can relax human digestive tract, purify harmful substances such as microorganisms in digestive tract organs, and at the same time, specially purify stomach, kidney and liver, which not only contributes to the digestion of fat and other substances, but also prevents the occurrence of digestive organ diseases.
GAT is an antioxidant composition extracted from tea, which has significant anti-cancer substance mutation effect. Because GAT can inhibit the mutation of carcinogens such as aflatoxin and benzopyridine, it has the function of inhibiting tumor metastasis; Tea contains a lot of EGCG, which can effectively inhibit the activity of tumor promoter in human body and effectively prevent the formation of cancer cells. Tea extract T-8750 has obvious inhibitory effect on gastric adenocarcinoma cells. Nitrosamines and nitroso compounds are recognized as the main carcinogens, and tea polyphenols contained in tea are the main active substances to block nitro compounds. The more tea polyphenols in tea, the stronger the anti-cancer effect.
Xinyang Tea Culture-Distribution of Xinyang Maojian Tea
Xinyang is rich in tea resources, which are planted in hilly areas of Huainan. The raw materials of Longtan Xinyang Maojian Tea, which won the national gold medal, mainly come from the southwest of Xinyang County, commonly known as "five clouds, two ponds and one village", namely Cheyunshan, Li Anyun Mountain, Jiyunshan, Tianyunshan, Wuyunshan, Bailongtan, Heilongtan and Hejiazhai. As the saying goes, mountains and clouds produce good tea, and the "Five Clouds, Two Tans and One Village" is between 300 and 800 meters above sea level, and the quality of Maojian tea produced is the best. First, the mountains are cloudy and the light is suitable. The blue, purple and red light of short light waves are easily absorbed by chlorophyll, which enhances photosynthesis and makes tea rich in organic matter and fragrant. Second, the mountain fog is thick, the air is humid, the buds and leaves are tender, and the crude fiber is less. Third, the temperature difference between day and night in mountainous areas is large, and tea accumulates substances through photosynthesis, which effectively accumulates more, so camellia is rich in fragrance. Fourth, the forest is lush, and the litter decays into soil, which is rich in organic matter. The soil layer is deep, soft and acidic, which is conducive to the growth of tea trees. Fifth, the air and water quality are clean and there is little pollution. Tea is pure in quality and has no peculiar smell.
Except Xinyang County, Shangcheng, Guangshan, Luoshan, Xinxian, Huangchuan, Gushi and Xinyang all produce tea, and there are many famous teas. The Jingangtai and Dasu Mountains in Shangcheng County are green and misty, and the "Que Tongue Tea" produced is shaped like the tip of a bird's tongue. Palladium soup is light yellow and slightly green, and its taste is mellow. "Silver Needle" tea is baked with tender buds picked in front of Grain Rain. Its appearance is thin and straight, its soup color is green, and its entrance is fragrant. "King Kong Green" and "Dabie Mountain Longjing" also have their own characteristics. Gushi County is snowy, Guangshan County is snowy, with "Su Ming Cliff", "Ju Jing Mao Feng", "Saishan Green" and "Saishan Mao Feng", Xinxian County is snowy, with "Fragrant Hills and Cuifeng", and the regional tea experimental field has "thunder marsh and clouds". "Lingshan Yuncha is famous for thousands of years, ancient and modern, Chinese and foreign. Incense, eyesight, longevity, longevity, elixir. " Lingshan tea in luoshan county is also very distinctive. "Lingshan Jianfeng" was awarded as a provincial-level new famous tea at the 1990 Henan famous tea appraisal meeting, and high-quality tea represented by "Tianshan Xiang" came out one after another. At present, Xinyang has 1 national famous tea, 14 provincial famous tea and1regional famous tea.
Xinyang Tea Culture-Picking and Making of Xinyang Maojian Tea
In the spring of March, tea buds began to sprout, picked after "Tomb-Sweeping Day" and mined all over the country before "Grain Rain". The picking time of spring tea is about 40 days. Pick spring tea before the end of May, also known as "head tea". The amount collected two days ago is very small, which is called "Running the Peak", and most of them are picked before "Grain Rain", also called "Maojian before the rain". At the end of May, the harvest of spring tea will stop. As for the day will be harvested as summer tea, the harvest time is about a month. Autumn buds sprout in August and September, which is called "autumn tea". Autumn buds are mostly for planting trees, so there is a saying that "the first tea is bitter, the second tea is astringent, and the autumn tea is fragrant and reluctant".
When picking tea, don't pick old (leaves), small, horseshoe leaves (fish leaves) and tea fruits (flower buds and small tea fruits), but pick all the sandwiched leaves in time. Making super-grade hairy tips, picking only 1 buds and 1 leaves for initial development; First-class tea picking 1 2 leaves in the early stage of bud development, and second-class tea picking 1 2 to 3 leaves in the early stage of bud development, with 2 leaves sandwiched in the middle. The third-grade tea picks 2 ~ 3 leaves from 1 bud, with two young leaves in the middle. Four or five stages of picking 1 bud 3 leaves, with 2-3 leaves sandwiched.
Fresh bud leaves should be fried in time after picking. The technological rules of frying are as follows: putting green leaves into a raw pot, a cooking pot, primary baking, spreading, cooling, secondary baking, selecting, secondary baking, packaging and warehousing. The fried "green pot" plays the role of deactivating enzymes and initial kneading. The leaves are soft and fluffy, initially forming loose strips, and the tender stems are constantly broken, that is, all of them are transferred to the "cooked pot". In addition to continuing to evaporate water, it is mainly made into strips and shaped to make the smell fragrant. After the tea leaves are fried in the cooked pot, they should be baked in time to completely destroy the activity of residual enzymes in the tea leaves, prevent oxidation and deterioration, and initially play their roles in color, fragrance and shape. After preliminary baking, spread it and let it cool. As for hours, it will be re-baked. After redrying, it will be selected for redrying, and then it can be sealed. In addition to artificially frying tea leaves, there are mechanisms. In the Tang dynasty, the water truck drove the tea house to make the ground tea into group tea; In 1950s, simple cylindrical tea kneading machine and hydraulic tea kneading machine were used, which greatly improved the working efficiency. In particular, the primary processing technology of tea machinery jointly developed by Xinyang Tea Company and Longtan Brand Tea Factory ended the history that Xinyang Maojian tea had to rely on manual frying and raised the frying technology of Xinyang Maojian tea to a new level.
Xinyang tea culture-Xinyang Maojian tea drinking health care
Good tea uses good water, and good water makes good tea. Cha Sheng Lu Yu once wrote "Six Admiration Songs", saying, "I don't envy gold bases, I don't envy white jade cups ... I envy the water in Jiangxi ..." Emperor Qianlong specially made a silver bucket for drinking tea, and evaluated the spring water according to the weight of the water. Miaoyu in A Dream of Red Mansions cooks tea in the snow on a precious plum tree to entertain guests. The story of Wang Anshi, a great statesman and poet in the Song Dynasty, drinking tea with the Three Gorges water is even more wonderful. Legend has it that Wang Anshi suffers from phlegm fire and needs to brew "Yangxian tea" in the middle gorge of Qutang to cure it. Su Dongpo thought about the Three Gorges, so Wang Anshi asked him to fetch a jar of water from the Middle Gorge. Su Dongpo didn't remember until the boat crossed the middle gorge. Because I couldn't go back, I brought back an urn of Xiaxia water to Wang Anshi. After drinking tea, Wang Anshi shouted that the water was not in the middle gorge. Su Dongpo was surprised and asked why. Wang Anshi said: the water in the upper gorge is strong and heavy, while the water in the lower gorge is light and clear. Only the water in the middle gorge is suitable, which is half-colored at noon, so it is called the water in the lower gorge. Although the story is exaggerated, water quality is really important for making tea. Xinyang is full of clear springs, crystal clear and pollution-free. You can enjoy making camellia with mountain springs and drink slowly. Lu Yu's "Tea Classic" once described it like this: Sitting in the mountain hall at night, taking a spring of brew tea, until the fire and water fight, such as listening to Songtao, pouring a cup, clouds and smoke floating lightly, at this time, it is easy to talk with the laity! You can see the fun of tea tasting.
Tea is precious and new, and it is good to hide. It is difficult to make tea, and it is difficult to keep the color, fragrance, taste and shape of tea unchanged. Tea farmers in Chashan fry the tea leaves, put them in a white tin can that can hold dozens of kilograms at most 100 kilograms, and put them in a dark and dry warehouse to preserve them forever. There are many ways to store new tea at home, such as putting it in an iron can, wrapping it with rice paper, burning charcoal to remove smoke, and sealing it tightly. You don't need tin cans, you can use harmless warm water bladder. Don't use small cans, bottles and boxes. It is easy to deteriorate after opening. But it's okay now! Longchao Tea General Factory of Xinyang County Tea Corporation introduced advanced technology and equipment, and built the first tea fresh-keeping warehouse in China, which can keep the tea green all the year round (strip green, soup green and leaf bottom green), with the characteristics of lasting fragrance and refreshing taste. It should also be noted that tea leaves are particularly absorbent and must not be stored with smelly items such as soap and camphor.
1992 may 15 to 22, the first China Xinyang tea festival was held in Xinyang, and more than 5000 guests from home and abroad attended the tea festival. At the opening ceremony, an unprecedented cultural performance was held and famous artists and singers were invited to join in the fun. The tea festival is set up with tea, and the total turnover is over 700 million yuan. Xinyang Tea Festival is held once a year in May, 1992. Xinyang Tea Festival has become an important window for Xinyang to go global.
Xinyang Tea Culture —— How to Buy Xinyang Maojian Tea
Generally speaking, the quality of tea is composed of four factors: color, aroma, taste and shape.
First look at the appearance.
First of all, hold a handful of tea in both hands, put it on your nose and suck the aroma of tea deeply. One is to see if there is the aroma of cooked chestnut; The second is to identify the level of aroma; The third is to smell the purity of aroma. Where the aroma is high and the smell is positive, it must be high-quality tea.
Secondly, grab a handful of tea leaves and lay them flat on white paper to see the color, tenderness, rope degree and thickness of dry tea. Where the color is uniform, the tenderness is high, the rope is tight, the thickness is consistent, and there are few broken teas, it is the first-class tea.
Second, wet look at the endoplasm.
Wet, it's soup review. Cooking soup is commonly known as making tea or making tea. Generally, take 3-5g of tea leaves, put them into a white porcelain cup, and then brew about 200ml of moderate boiling water. After the soup is cooked, smell the aroma first, then look at the color of the soup, taste it first, and then evaluate the bottom of the leaf.
(1) has a fragrant smell.
After the tea leaves are brewed in the cup, the tea soup is immediately poured out and sent to the nose with the bottom of the cup to smell. Anyone who smells the fragrance of tea is noble and refreshing, and can be regarded as good tea.
(2) Look at the color of the soup
Look at the color of the soup and make it in time. Generally, after the tea leaves are brewed for 3-5 minutes, the tea soup in the cup is poured into another bowl and immediately before and after smelling the aroma. All superior tea leaves should be light green or yellow-green, clear but not turbid, bright and clear.
(3) Taste
Taste is distinguished by human taste organs. It is generally believed that green tea soup is mellow and refreshing, belonging to the first-class green tea; If it is dull and astringent, it is mostly coarse old green tea.
(4) Leaf bottom evaluation
Judge the bottom of tea after brewing and soup removal, and judge whether it is good or bad by looking at the old, tender, whole broken, color, homogeneity, soft and hard conditions. At the same time, we should pay attention to whether there are other stimulants.