Poetry about Xinyang Maojian tea 1. Xinyang tea culture poems

China tea culture is the culture of making and drinking tea in China.

As one of the seven things to open the door (rice, oil, salt, sauce and vinegar tea), drinking tea was very common in ancient China. The tea culture in China is quite different from that in Europe, the United States or Japan.

China tea culture has a long history, extensive and profound, including not only the material culture level, but also the profound spiritual civilization level. Cha Sheng Tea Classic written by Lu Yu in Tang Dynasty sounded the clarion call in the history of tea culture in China.

Since then, the spirit of tea has penetrated into the court and society, and into China's poetry, painting, calligraphy, religion and medicine. For thousands of years, China has not only accumulated a lot of material culture about tea cultivation and production, but also accumulated rich spiritual culture about tea, which is a unique tea culture in China and belongs to the category of culturology.

The main varieties are green tea, black tea, oolong tea, scented tea, white tea, yellow tea and black tea. Edit this paragraph. The functional tea has the medicinal effects of building body and treating diseases, and is full of appreciation interest and can cultivate sentiment.

Tasting tea and entertaining guests are elegant entertainment and social activities of China people, while sitting in teahouses and tea parties are tea activities of social groups in China. Chinese tea art enjoys a high reputation in the world. The Tang Dynasty was introduced to Japan, and the Japanese tea ceremony was formed.

Tea drinking began in China. Tea is washed with boiling water, which is natural, elegant and tasteful. Seeking the inherent taste of tea, we should focus on artistic conception. This is the characteristic of tea tasting in China.

Tea of the same quality, such as different water, different tea sets or different brewing techniques, will have different effects. China has attached great importance to tea brewing since ancient times and accumulated rich experience.

To make tea well, it is necessary to understand the characteristics of various teas and master the scientific brewing technology, so as to fully display the inherent quality of tea. Editing this tea culture China people pay attention to the word "quality" when drinking tea.

"Tea tasting" is not only to identify the advantages and disadvantages of tea, but also to daydream and appreciate the taste of tea. Making a pot of strong tea in your busy schedule, choosing a quiet place and taking a sip by yourself can relieve fatigue, relieve boredom, refresh yourself, sip slowly, enjoy beauty and sublimate the spiritual world to a noble artistic realm.

The environment for tea tasting is generally composed of buildings, gardens, furnishings, tea sets and other factors. Drinking tea requires quietness, freshness, comfort and cleanliness.

China's gardens are world-famous, and the scenery is even more numerous. Use gardens or natural mountains and rivers to set up tea rooms, so that people can rest and be full of interest.

China is an ancient civilization and a country of etiquette, which attaches great importance to etiquette. When the guests come, the etiquette of making tea and offering tea is essential.

When a guest visits, you can ask for advice and choose the best tea set that suits the guest's taste best. When offering tea to guests, it is also necessary to mix tea properly.

When drinking tea with guests, the host should pay attention to the tea residue in the guest's cup and pot. Generally speaking, tea is brewed in a teacup. If you have already drunk half of it, you should add boiling water to make the concentration of tea basically the same and the water temperature appropriate. When drinking tea, it can also be properly accompanied by tea, candy, dishes and so on. To achieve the effect of regulating taste and snacks.

The content of tea culture in China is mainly the embodiment of tea in China's spiritual culture, which is much broader than the categories of "tea custom" and "tea ceremony", and it is also the reason why the tea culture in China is quite different from that in Europe, America or Japan. The Formation and Development of Tea Culture in China China is the hometown of tea and the first country in the world to discover, utilize and cultivate tea trees.

The origin of tea trees is at least 60,000 to 70,000 years old. Tea has been discovered and used by human beings for about four or five thousand years.

The utilization of tea was originally conceived in the field collection activities. The ancient legend "Shennong is exquisite and can see its lungs, liver and five internal organs". The reason is, "if it is not exquisite, it will encounter twelve poisons in one day. How do you solve it? " He also said, "Shennong tasted a hundred herbs and encountered twelve poisons every day, so he solved it with tea."

Although the two theories can't be completely believed, a vague message is worth noting: in the long-term consumption process of "tea", people pay more and more attention to its medicinal properties. This reflects a lost story in the flood era.

2. Help me write a composition about Xinyang Maojian tea.

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 she could go to see 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 Xinyang Maojian tea. 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 mountains and blue sky, and clouds come to the mountains and white clouds are alone, 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.

You know dragon play. You can't go back after drinking water. "This misty land, like smoke and water, nourishes 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 secondary and tertiary hairy 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, and the taste is strong and mellow, sweet and fluid.

3. Xinyang Maojian tea composition

My hometown is Xinyang. My hometown has Maojian tea, which is famous all over the country.

I love my hometown. The drizzle is like silk, and the evergreen tea tree greedily sucks the dew in spring.

Pieces of green shoots, quietly drilled, green and furry. Tea picking is started around Tomb-Sweeping Day every year.

The tender green buds picked by the tea-picking girls are carefully fried by the tea-frying master and become drinkable tea. At this time, after you make a pinch of new tea, you can see that the needle is vertical and the soup is green. Smell it. It smells good and tastes good.

Tea is not only refreshing, but also has great medicinal value. Tea contains a lot of vitamins, which is very beneficial to people's physical and mental health.

People all praise Xinyang Maojian tea for its unique flavor and reputation at home and abroad. Xinyang holds a tea festival every year to develop the economy with tea as the medium.

I am proud of Maojian tea in my hometown. I love Maojian tea in my hometown.

Reference: I love Xinyang Maojian tea. After drinking for a long time, I naturally feel a little bit. Although my experience is not as complicated, beautiful and overwhelming as the tea performance, it is closer to us ordinary people and more practical.

Different teas have different drinking methods and different brewing methods, so you can't confuse them, otherwise you can't enjoy the characteristics of their own teas, and you can't enjoy them. I hope my experience can play a guiding role in understanding Xinyang Maojian tea.

Every year when bloom is warm in spring, it is also the time to pick Maojian before the rain, and it is also the busiest time for tea merchants and tea lovers. Good tea is collected and stored at this time. If you can't buy authentic Xinyang Maojian tea, I can make it for you, in small batches, of course.

May the lovers who like Xinyang Maojian tea enjoy it. First, the basic situation of Xinyang Maojian tea.

Xinyang Maojian Tea is the best green tea in China. However, due to local publicity, tea quality control, limited quantity of high-quality tea, and users' inability to make tea and feel the characteristics of Maojian tea, Maojian tea has little influence. The quality of Maojian tea depends on the picking season and geographical location.

According to the season, there are before the rain (before Grain Rain Festival), spring tea, summer tea, Bailu (Bailu Festival) and autumn tea. The quality of tea before rain is the best, followed by spring tea and Bailu tea. According to the growth position, there are big camellia and small camellia.

Because of the high altitude, low temperature and high humidity in mountainous areas, the tea growing period is long (about ten days later than that in hilly areas), so the quality is the best. Xinyang Maojian tea is mainly produced in Dongjiahe Township, Shihegang Township, Tanjiahe Township and Nanwan Township of Xinyang County, with a small area.

Camellia is mainly collected from Che Yun, Wu Yun, Miyun, Jiyun Mountain, Baiyun Mountain, Heilongtan and Bailongtan. Xinyang Maojian Tea produces a lot of tea every year, but there are not many real camellia before rain, and most of them are consumed by local people (local people mainly drink tea before rain). It is difficult for people who are not familiar with the tea industry to buy first-class tea.

Second, the brewing method of Maojian tea. It should be said that different teas have different brewing methods, and so does Maojian tea.

Because Maojian tea should not only taste good, but also taste its fragrance and color, so making tea is more particular. 1, water.

There is a great demand for water to make Maojian tea. The first-class water is mountain spring water, followed by collected mountains and rivers. Hard groundwater and water with high alkali content cannot be used, otherwise the brewed Maojian tea can't be tasted.

Xinyang people used to drink tea from Shihe River, which gathers in the deep mountains. Now they use the water from Nanwan Reservoir in the upper reaches of Shihe River, and the water quality is the same. Such as Pingdingshan, Henan, Qingdao, Shandong and other places, the water for making Maojian tea is very good.

Fortunately, there are more pure water now, and the local water with poor water quality has been replaced by pure water with good water quality. Generally, the water temperature for making tea is to boil the water and then put it at 60-80 degrees.

Because the tender water temperature in Chata can't be too high before it rains, spring tea, summer tea and autumn tea can be higher. 2, the amount of tea.

The amount of tea used when making tea varies from person to person, but it should not be too little. Generally, tea is used according to the ratio of three-part tea to seven-part water or four-part tea to six-part water.

The meaning of this ratio is that after the tea is soaked, the proportion of tea in the cup accounts for three points, water accounts for seven points or tea accounts for four points and water accounts for six points. If you like strong tea, you can increase the amount of tea.

3. Tea set. Drinking Xinyang Maojian tea has low requirements for tea sets.

In order to observe its color and smell its taste, you can use a transparent glass or white porcelain cup, but you can't use a covered cup or pot, because Xinyang Maojian tea can't be covered and covered, otherwise the soup and leaves will turn yellow. 4. The process of making tea.

Step one, put a proper amount of tea into a cup; Step 2: Pour boiling water (the water temperature can be higher) into a cup (half a cup is enough) and shake it. When the tea leaves are about to brew (not too long), pour the water out of the cup (the water can drain). Its purpose is to remove the earthy taste and floating impurities of tea; Step 3, brew the tea into a cup with boiling water at a proper temperature, and then drink it after the tea leaves are brewed.

But the tea in the cup can't be drained every time. Just drink half of the tea and then pour the water. Its purpose is to keep the concentration of tea moderate.

Third, taste tea. Xinyang Maojian tea can be tasted from three aspects: sight, smell and entrance.

View: the color of the brewed tea (the leaves of the soup are green and yellow); Smell: Xinyang Maojian tea tastes fragrant and pleasant after brewing (the second step of the tea-making process, when the water in the cup is poured out, the fragrance has come out); Entrance: the entrance of tea is slightly bitter, sweet but not astringent in the throat (the entrance of camellia is astringent), and the more you drink it, the sweeter it becomes. Fourth, the preservation of tea.

In the past, the main way to preserve tea was to put charcoal in an iron bucket and seal the tea in the bucket. At present, the best way to preserve tea leaves is to wrap them in plastic bags and put them in the freezer (not the freezer) for preservation.

Avoid mixing with odorous objects when storing, and tea leaves are easy to absorb. When in use, take out the dosage for several days. It is not advisable to take too much, just take it as needed.

Newly-fried tea leaves must also be treated by "pulling wind", which requires professionals to further remove moisture from tea leaves. Excessive humidity will directly affect the aroma and taste of tea. Share it with your friends.

4. Love poems about tea

If I'm boiling water,

You are tea.

Then your scent is gloomy.

Must rely on my tasteless

Let your dry and soft.

Spread out inside me.

Let me penetrate

Stretch your face.

I must be hot, even boiling.

Compatible with each other

We have to hide.

Struggle and entangle in the water

Yizhancha kungfu

We just decided to be a color.

No matter how rough you are.

feeble-minded

You will eventually slowly

gently

Fall down, gather

In my deepest place

at that time

Your bitterest tears

Will be my sweetest rain and dew

Pu'er tea

Life and death are generous, and Zi Cheng says.

Hold your hand and grow old with your son.

The best thing in life is to grow old with you.

Collect the laughter and laughter that have passed all the way.

I am willing to wait for you all my life.

Love doesn't come and go, you go and I chase,

It is a little companionship, and life and death depend on each other.

When I close my eyes, you are still by my side.

Some stories are turned back suddenly.

Oh, so you've been here all this time.

White peony

There is a kind of beauty that you can't forget when you see it. I haven't seen you for a day, and I want to be crazy.

I have a beautiful name, just like pure peony, which is fascinating in the name of brilliant crown.

Branches and leaves are connected and extend in the water.

Walk around in a daze and turn it into a quiet and simple story.

Do you want to see me? Mountain springs are used for drinking, songs are used for companionship, and you can travel all over the world.

Xinyang Maojian Tea

A wisp of fragrance makes your best years.

Make a promise and do everything for you.

You give me a promise that I will break free from the shackles of winter and dedicate my best years to you.

I won't tell you, I stood in front of the cold early spring and collected that little sunshine for you.

I endured the pain of tearing, the suffering of quenching, and washed away the lead just because I fell in love with you.

I spent the whole spring filling your empty cup, but I was worried about filling it but I couldn't control your heart.

Tieguanyin

When the golden wind meets the jade, it will win, and there are countless people in the world.

I don't have a gorgeous appearance, and I don't understand romance.

But I have a heart that loves you, and you say nothing.

But I can read you, maybe this is the heart.

Some beauty is destined to be gorgeous, instant and earth-shattering.

The most beautiful love is the collision and destiny takes a hand's meeting in the depths of the soul.

black tea

Blossoms are becoming more and more attractive, and only Iraqis like them best.

I am curled up, but I am full of fragrance. I just want to make tea that understands you best.

The world of mortals is cloudy and dusty everywhere. How can we match the color of the whole city and make people shine?

I was shocked when I fell in love with you at first sight. Goodbye and fall in love.

Morning glory and Weaver Girl meet at the Magpie Bridge, and the whispering is not over yet, and suddenly it is dawn, and the pleasure is also a grass. I only see people like you.

Do you know that I am as red as fire, just like my love for light is hard to promise, but my heart is broken.

5. "Maojian" modern poem, Yukiyo's.

Go to a natural place with green mountains and green waters, perhaps dream the soul, taste Lu Yupin, taste tea through Dongpo, and brush off Huainan first. An affectionate mist floats in the clouds like a fairy's long sleeves. Sunlight flows between branches and leaves, and soil rich in organic matter grows happily in clean air. The temperature plays around the clock, precipitating a rich flavor. The slim figure is dotted with clouds, which makes the passing gentlemen stop and wander to meet Xinyang. Our woman is like a butterfly, picking a bud with a lotus-like jade hand. Before the Cold Food Festival, a piece of tea disappeared with the clouds and hid in the fairy tea. The disease fled from the lingering fragrance with fatigue, and gradually left the world in a fresh and natural dream. In the "green" of "natural rain and dew", there was a trace of ripples. 49660.88868688686