Maojian green tea:
Maojian is a kind of tea, green tea, specifically divided into the peak of the mountain, Xinyang Maojian (Xinyang Maojian, also known as "Yu Maofeng". Because of the fine circle, tight edge, and produced in Xinyang, Henan, so take The name "Xinyang Maojian", Xinyang Maojian is a well-known brand in Henan), Maoping Maojian, Duyun Maojian, Huangshan Maojian and so on.
The shape is fine, round, light, straight, and more white. The color is green and green. After rushing, the fragrance is high and lasting. The taste is rich and mellow, and the soup is bright and clear.
The color, fragrance, taste and shape of the tip of the hair have unique personality. The color is fresh, clean and free of impurities. The aroma is elegant and fresh. The taste is fresh, mellow and sweet. It is even and bright in appearance. It is obvious.
Product Category : Green Tea Tea (Maojian green tea);
Product Name : High Mountains Yunwu Green Tea;
Shelf Life : 725 days;
Storage Method : Freezing;
Production Method : Hand Made;
Quantity : 250g / 500g / 1000g;
Certificate : HACCP, ISO9001:2000 , QS (China quality safety certificate).
Health Benefits : Reduce Weight; Improve immune Function; Reduce blood sugar.
1. Generally use 4g green tea per 200ml (7oz) water.
2. The water temperature for brewing green tea should be around 80º C.
3. Pour the hot water over the tea leaves, and wait for about 2 minutes? infusion.
4. Then enjoy the tea. Could brew 3-4 times.
Green tea is a non-fermented tea, and because of its characteristics, it retains more of the natural substances in the fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, chlorophyll retains about 50%, and vitamin loss is also less, thus forming the characteristics of green tea "clear green leaves, strong taste convergence". It has special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., and it is not enough for fermented tea.
The processing of green tea is divided into three steps: greening, sputum and drying. The key is to kill. Fresh leaves pass through
The activity of the enzyme is passivated, and the various chemical components contained therein are basically physico-chemical changes by thermal action under the condition of no enzyme influence, thereby forming the quality characteristics of green tea.
Killing plays a decisive role in the quality of green tea. Through high temperature, the properties of enzymes in fresh leaves are destroyed, and the oxidation of polyphenols is stopped to prevent the leaves from reddening. At the same time, part of the water in the leaves is evaporated to soften the leaves and create conditions for the formation of the leaves. As the water evaporates, the low-boiling aromatic substances with grassy gas in the fresh leaves volatilize and disappear, thereby improving the aroma of the tea leaves.
Except for special tea, the process is carried out in a machine. The factors affecting the quality of killing are the temperature of killing, the amount of leaf throwing, the type of killing machine, time, and the way to kill. They are a whole and are implicated in each other.
(B) fried green
Because of the different effects of mechanical or manual manipulation during the drying process, the tea forms a long shape, a round bead shape, a fan-shaped shape, a needle shape, a spiral shape and the like, so it is divided into long fried green and round fried Green, flat, and so on.
After the long-smelling green is refined, it is called eyebrow tea. The finished products are cherished, tribute, rain tea, eyebrows, and eyebrows, each with different quality characteristics. Such as the eyebrows: the rope is tight and straight or its shape is like a lady's eyebrows, the color is green and creamy, the aroma is high, the taste is strong, the soup color, the bottom of the leaf is green and yellow bright; Gongxi: It is a long fried green The round tea, refined and called Gongxi. The shape of the particles is similar to the pearl tea, the round knot is even, no broken tea, the color is green, the aroma is pure, the taste is still strong, the soup color is yellowish green, the leaf bottom is still tender; the rain tea: the original is separated from the pearl tea. Most of the tea rain tea is obtained from the eyebrow tea. The shape is short and tight, the color is green, the aroma is pure, the taste is still strong, the soup color is yellow and green, and the bottom of the leaf is still tender; round fried green: the shape is round and tight. Due to different origins and production methods, it is divided into Pingchaoqing, Quangang Huibai and Yongxihuqing.
Pingchaoqing: Produced in counties such as Jixian, Xinchang and Shangyu in Zhejiang. Because the history of Maocha concentrated in Shaoxing Pingshui Town refinement and distribution, the finished tea has a thin and tight shape like a pearl, so it is called "Pinghuizhu tea" or flat green, and Maocha is called flat green; flat fried green: due to origin and production method Different, mainly divided into three types: Longjing, flag gun, and generous.
(C) baking green
It is dried in a drying cage. Most of the baked green tea is reprocessed and refined, and the tea slab of smoked tea is generally not as high as the high-grade, and the quality of a few famous green teas is excellent. Its shape can also be divided into strip-shaped tea, pointed tea, sliced tea, needle-shaped tea and so on. The strips are baked, all of which are produced in the main tea producing areas; the pointed and sliced teas are mainly produced in Anhui, Zhejiang and other provinces and cities. Among them, special baking green, mainly Mabian Yunwu Tea, Huangshan Maofeng, Taiping Monkey, Tingxi Lanxiang, Lu'an Melon, Jingting Green Snow, Tianshan Green Tea, Guqi Zisun, Jiangshan Green Peony, Emei Maofeng, Jinshui Cuifeng, Xiazhou Bifeng, Nanxun Baihao, etc. Such as Huangshan Maofeng: produced in Huangshan, Anhui Province. The shape is tender and slightly curled, the bud is fat and firm, and has a sharp edge. It is shaped like a "tiger tongue". It has a golden color and oily color. It is commonly known as ivory color. The aroma is fresh and long, the soup color is clear and bright, the taste is mellow and fresh, and the leaves are bud. Leaves are beautiful, thick and bright.
It is dried in daylight. It is mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other provinces with a small amount of production. Sun-green green tea has the best quality of Yunnan big leaf species, which is called "Yuqing"; other qualities such as Chuanqing, Qiqing, Guiqing, and Eqing have their own merits, but they are not as good as indigo.
Killing with steam is the ancient method of killing in China. During the Tang dynasty, it was passed to Japan, and it has been along since then; while China has changed from the Ming Dynasty to the pot. Steaming is the use of steam to destroy the enzyme activity in fresh leaves, forming the "three green" quality characteristics of dry tea color dark green, tea soup light green and tea green blue, but the aroma is more sullen and green, and the astringency is heavier. It’s not as cool as the green tea. Due to the needs of foreign trade, China has also produced a small amount of steamed green tea since the mid-1980s. The main varieties are Enshi Yulu, produced in Enshi, Hubei; Chinese sencha, produced in Zhejiang, Fujian and Anhui provinces.
Green tea is the earliest tea in history. Ancient human collection of wild tea tree bud leaves dried collection can be seen as the beginning of green tea processing in a broad sense, at least 3,000 years ago. However, in the true sense of green tea processing, it began with the invention of steaming green in the 8th century AD, and in the 12th century, it also invented the method of greening. The green tea processing technology has been relatively mature, and it has been used until now and has been continuously improved. 
揉捻 is a process in which green tea shapes. By using the external force, the blade is broken and lightened, and the volume is rolled.
Green tea is turned into strips, reduced in size, and easy to brew. At the same time, part of the tea juice squeezed and adhered to the surface of the leaf, which also played an important role in improving the tea taste concentration. The process of making green tea is divided into cold and hot. The so-called cold sputum, that is, the killing of the green leaves after the cool and simmering; the enthusiasm is the killing of the leaves without the cold and hot. The young leaves should be cold to keep the yellow-green bright soup on the green leaves. The old leaves should be hot to facilitate the tightness of the ropes and reduce the debris.
For the purpose of drying, evaporate water, and organize the shape to give full play to the tea. The drying method has three forms of drying, frying and drying. The drying process of green tea is generally dried first and then dried. Because of the tea leaves after the sputum, the water content is still very high. If it is directly dried, it will form a mass in the pot of the frying machine, and the tea juice will easily stick to the wall. Therefore, the tea is first dried to reduce the water content to meet the requirements of pan frying.