Tea product

Author: Tang Yi
Publisher:
Publishing Date: 2003-01-01
Features: Mengding Tea is a general term for various types of famous teas produced in Mengshan. The earliest products include loose-leaf teas such as "Leiming," "Quateshe," "Wuzhong," and "Baihao," as well as shaped teas like "Longtuan" and "Fengbing." Later, varieties such as "Shihuahua," "Huangya," "Yuye Changchun," "Wanchun Yinzing," and "Ganlu" were developed. The first two belong to the yellow tea processing method, while the last three are roasted green teas. Mengding has a wide variety of famous teas, with Mengding Ganlu being the most renowned. Ganlu Tea was created based on the summary of Mengshan's "Yuye Changchun" and "Wanchun Yinzing." It requires higher fresh leaf standards and tea quality compared to the first two, with more refined production techniques. The picking standard is one bud with one leaf at the initial stage of unfolding. After picking, the leaves are properly spread, then high-temperature (shāqīng -, to kill the greenness) is applied, followed by three stir-frying, three kneading, three drying, and shaping processes. The quality characteristics of "Mengding Ganlu" are: tightly rolled with abundant (háo - fine white hairs), light green and glossy, tender leaves with strong buds; the tea soup is slightly emerald green, clear and bright, with a fragrant and refreshing aroma, and a mellow, sweet, and fresh taste. In the early days of the People's Republic of China, Mengding primarily produced Huangya; now, Ganlu is produced in greater quantities, hence the name "Mengding Ganlu." "Mengding Ganlu" is highly renowned in the domestic market and is also exported overseas, receiving excellent reviews. ◇ Huangshan Mao Feng The scenery of Huangshan is extraordinary. It has over 300 peaks exceeding 1,000 meters in height, standing tall and majestic in southern Anhui, between She County, Taiping, Xiuyin, and Yi County, covering an area of over 1,200 square kilometers. The towering and unique peaks, the vigorous and varied pines, the clear and gentle mountain springs, and the rolling sea of clouds are known as Huangshan's "Four Wonders," captivating visitors. The famous Ming Dynasty traveler Xu Xiake ranked Huangshan as the crown of China's famous mountains, leaving behind the famous saying, "To return from the Five Great Mountains is not to see mountains, but to return from Huangshan is not to see any other mountains." "Huangshan Mao Feng" was first produced in the Guangxu period of the Qing Dynasty, but Huangshan's famous teas were produced even earlier, with mentions in the Song Dynasty tribute teas such as "Zaochun Yinghua" and "Laiquan Shengjin" from Shezhou. The "Huangshan Zhi" records that tea was cultivated in rock crevices near Lotus Temple, with a strong fragrance and refreshing taste, known as "Huangshan Cloud Mist Tea." This is the predecessor of "Huangshan Mao Feng." The tea plantations of Huangshan Mao Feng are distributed around Huangshan Cloud Valley Temple, Songgu An, Diaqiao An, Ciguangge, and Shanshan Temple at an altitude of 1,200 meters. These highland valleys have slopes of 30 to 50 degrees. The climate is mild, rainfall is abundant, the soil is fertile, the soil layer is deep, and the air humidity is high, with short daylight hours. Under these special conditions—where "fog covers the ground at dawn and dusk, and clouds fill the mountain in rainy days"—the tea trees are immersed in mist and clouds daily, sheltered from harsh winds and intense sunlight. Additionally, the tea region is filled with fragrant flowers, and when the flowers bloom, it coincides with the tea picking season, infusing the tea with a rich aroma. "Huangshan Mao Feng" has a fragrant aroma and a mellow taste, making it of exceptional quality. It belongs to roasted green tea and is divided into special grade and grades 1 to 3. The special grade "Huangshan Mao Feng" is considered the pinnacle of Mao Feng tea. Its appearance is slender and slightly curled, resembling a sparrow's tongue covered in silver, with a clear tea soup tinged with apricot yellow, a persistent aroma like orchid, and a mellow, sweet aftertaste. Huangshan not only has excellent tea but also excellent spring water. Using Huangshan spring water to brew Huangshan tea ensures that no tea residue remains on the bowl even after the tea has steeped overnight. "Huangshan Mao Feng" has consistently ranked among the top teas in national competitions. In the 1950s, it participated in several international exhibitions and received high praise from international friends. In 1986, it was designated as the national diplomatic gift tea. Special grade "Huangshan Mao Feng" is produced annually in about 150 kilograms, used for entertaining foreign guests and sold in major cities like Beijing and Shanghai. "Kuanglu's extraordinary beauty surpasses all under heaven." Located in Jiujiang, Jiangxi, north of the Yangtze River and south of Poyang Lake, Kuanglu stands majestic, with numerous scenic spots and historical sites scattered throughout the mountain. It is known for its "peaks that are extraordinary, mountains that are beautiful, and tea that is fragrant." Kuanglu is a world of clouds and mist, with clouds covering the mountain year-round. Even in the scorching July summer, there are about 12 days of fog. This provides an ideal environment for tea tree growth. The tea produced here, nourished by the clouds and mist, is known as "Kuanglu Cloud Mist Tea." The history of tea cultivation in Kuanglu dates back to the Eastern Han Dynasty. According to the "Kuanglu Zhi," during the Eastern Han Dynasty, Buddhism was introduced to China, with over 300 Buddhist temples and monks. They often picked wild tea to satisfy their hunger and thirst. The temples also carved cliffs and valleys in the depths of the white clouds to plant tea trees for tea processing. By the Song Dynasty, Kuanglu tea was already famous and was included as tribute tea. The "Kuanglu Zhi" records, "During the Taiping period of the Song Dynasty, tribute tea was sent from Kuanglu. However, the mountain is cold, and tea ripens slowly, often substituting other colored teas for tribute." When the Southern Song Dynasty poet Yu Biada visited Kuanglu, he left the poem, "Light wine in every village, sweet tea in every courtyard." At that time, tea in Kuanglu was mainly cultivated by temples. The "Compendium of Materia Medica" lists famous teas such as "Hongzhou Bailu," "Shuangniu Baimao," and "Kuanglu Cloud Mist Tea," indicating that the naming of "Kuanglu Cloud Mist Tea" has a history of over 400 years. Kuanglu Cloud Mist Tea is renowned for its pure aroma and clear tea soup, making it a precious green tea. Marshal Zhu De, during his lifetime, enjoyed Kuanglu Cloud Mist Tea and composed the poem "Kuanglu Cloud Mist Tea": "Kuanglu Cloud Mist Tea, mellow and bold in nature. If one drinks it year after year, it can extend life and enhance health." Famous tea paired with famous spring water, where tea and water blend to reveal the true essence of tea. If "Longjing Tea, Huapao Water" is Hangzhou's "Double Wonder," then "Cloud Mist Tea, Guqian Spring" is Kuanglu's "Celestial Match." Guqian Spring is a stream formed by fissure groundwater converging in Kangwang Valley on Huanyang Peak, Kuanglu, plunging 170 meters. Generations of scholars and literati have cherished the opportunity to witness this scenic beauty and brew Kuanglu Cloud Mist Tea with this clear spring water. According to the "Water Record of Daming Temple," "The water of Kuanglu in Kangwang Valley is the best in the world." Kuanglu Cloud Mist Tea is meticulously harvested and processed, with fresh leaves of one bud and one leaf at the initial stage of unfolding. The roasting process includes nine steps: (shāqīng -), scattering, kneading, roasting, straightening, rolling, sorting, picking, and drying. Due to its excellent quality, Kuanglu Cloud Mist Tea is widely sold domestically and internationally, (shòu dé xiāofèi zhě xǐ'ài -). With the development of Kuanglu tourism, the demand for Kuanglu Cloud Mist Tea has been increasing. Every visitor to Kuanglu, both domestic and international, hopes to purchase Kuanglu Cloud Mist Tea as the best souvenir or gift for friends and family. Kuanglu Cloud Mist Tea has become an elegant gift. ◇ Jingting Lüxue "Jingting Lüxue" is produced in Jingting Mountain, north of Xuancheng City, Anhui. Jingting Mountain is a branch of Huangshan and Jiuhua Mountain. The mountain has ancient Jingting, with lush pines and bamboos, countless cliffs and valleys, and a misty and ethereal atmosphere, making it a famous scenic spot in southern Anhui. The famous poet Xie Jiao of the Southern Qi Dynasty served as the prefect of Xuancheng and left behind the historic Xie Gong Tower and Xie Gong Pavilion. Therefore, Xuancheng is also known as "Xie Jiao City." Since the Tang Dynasty, many scholars and literati have visited Jingting Mountain and composed poems in its praise. The Tang Dynasty poet Li Bai once visited Xuancheng and wrote many poems, including one titled "Sitting Alone on Jingting Mountain": "All birds fly high and leave, only the lone cloud remains. Mutual gaze brings no boredom, only Jingting Mountain is my companion." The Qing Dynasty poet Cha Shenxing also praised Jingting Mountain highly in his poem "Morning View of Jingting Mountain": "Thousand peaks emerge and vanish in mist, only Jingting Mountain is the first to bask in the sun. Mutual gaze brings no boredom, though my travel traces are hard to determine." Comrade Chen Yi wrote a poem in 1939 when passing through Xuancheng and boating on the lake: "The oar sound is gentle at the foot of Jingting Mountain, rain (sǎ jiāng tiān -) as if in a dream. Are the spirits of Li and Xie still here? The lake light breaks through a thousand years of sorrow." "Jingting Lüxue" has a long history. According to the "Xuancheng County Records," "During the Ming and Qing Dynasties, 300 pounds were annually presented as tribute." Ancient books highly praised "Jingting Lüxue," describing it as "fine and tender tea with white at the top, rare and hard to obtain. It was annually transported to Suzhou, Zhenjiang, and other places, selling widely." This historical tea was discontinued and lost during the War of Resistance Against Japan due to the devastation of imperialism and domestic reactionaries. After liberation, to restore the fame of Jingting Lüxue and meet market demand, with the help of relevant research units, the tea was officially revived in 1978 after a 40-year hiatus. It is expected that this uniquely crafted "Jingting Lüxue" will shine even brighter. The origin of the name "Jingting Lüxue" has various legends. One legend tells of a girl named Lüxue, who was extraordinary in beauty and skill, and came to Jingting Mountain every year to pick tea. One day, she fell to her death from a cliff.