Ask for the names and brief descriptions of all the teas in China. If some teas have any meaning, just say it (for example, what good quality they represent).

Mengding Gan Lu tea is slender in shape, full of buds, covered with silver, with rich leaves, light green and oily, Huang Bi in soup color, clear and bright, fragrant, Gao Shuang, mellow and fresh in taste, more fresh and mellow after secondary brewing, leaving a fragrance on people's teeth and cheeks.

manufacturing process

Spreading fresh leaves → high temperature deactivation → first kneading → second frying → second kneading → third frying → flattening → third kneading → plastic polishing → baking → uniform small pile → reheating → packaging, including thirteen basic processes (see the blog "Mengding Gan Lu Manufacturing Process" for specific processes).

Pick-up requirements

Let's start with timing.

There is a strict time limit for choosing famous tea first. The picking time is ten days before and after Tomb-Sweeping Day every year, and the tea buds are mined when there are about 5% buds. In such a short time, when it rains, when there is dew and when there is yellow sand, we can't pick it. Only sunny or cloudy days after rain are the best.

Talk about picking standards.

First, the bud head is required to be firm and full. Yellow buds and manna are single buds, or at least one bud, one leaf and half a flower. The concept of "semi-initial exhibition" is that the outer layer is slightly open. Manna is a kind of tea with one bud and one leaf, which is often called "flag cannon". A single bud is like a spear, and a thin leaf is like a flag. Different specifications are called "one gun and one flag" and "one gun and two flags" respectively. The bud head length of Sichuan tea varieties is 1.0— 1.5 cm. At the same time, the bud head should be tightly wrapped and solid. Although the bud head can be collected after the season, it is already hollow and cannot be used as the raw material of famous tea. The standards of yellow bud and manna are basically the same, but the bud head of manna can be slightly smaller or more moderate than yellow bud. Sift with a sieve, with an open mind on the bud and a solid bud on the bottom. This is the difference between what tea farmers call "tea on the sieve" and "tea under the sieve".

In addition, the method and apparatus

When picking buds, pinch them with your thumb and forefinger and break them. Never pinch it with your nails. If you pinch it with your nails and soak it out, the root of the bud head will turn black, which will affect the appearance of the bud. When picking tea, tea farmers use wide bottoms, because the buds and leaves must be spread out and there can be no backlog. After the backlog, the temperature will affect the freshness.

With such a harsh picking method, a skilled worker can only pick one or two kilograms a day. It takes about four kilograms of fresh leaves to make one kilogram of dry tea. A catty of dry tea needs 50,000-60,000 buds. Think about it, a catty of tea leaves, tea farmers' fingers will move 50,000 to 60,000 times in the tea bushes, which is not easy.

In ancient times, the collection of Mengding tea was extremely grand and mysterious. Every spring, when tea buds sprout, local officials choose auspicious days. Generally, before the fire, that is, in front of Tomb-Sweeping Day, people burn incense, take a bath, put on royal clothes, beat gongs and drums, set off firecrackers, and lead their families and monks in various temples in the county to worship "immortal tea". After the service, "the official personally supervised and picked it up." Because the picking of tribute tea is limited to seven plants, the number is very small. First, pick 600 leaves, then 300 leaves and 350 leaves. Finally, according to the 360 days of the lunar calendar, 360 leaves are picked every year and fried by refined tea monks. When frying tea, the monks chanted sutras around, stored them in two silver bottles, then put them in wooden boxes and sealed them with yellow ink. Before leaving, local officials must choose an auspicious day and kowtow to the court. Passing counties and counties should be carefully escorted to the capital for the emperor's sacrifice. This is the so-called "Gong Zheng" tea. It was collected after Gong Zheng's tea for the members of the court to drink. The method has also been refined, including thunder, fog bell, sparrow tongue, white hair, bird's beak and other items.

Today, Mengding tea is the general name of all kinds of famous teas in Mengshan, Sichuan. There are traditional famous teas and new teas, among which "Mengding Gan Lu" and "Mengding Huangya" are the best. Today, these "all teas" have surpassed the "Gong Zheng" fairy teas in the past.

growing environment

Geographically speaking, Mengshan belongs to the remnant vein of the southwest section of Qionglai Mountain, and is in the transition zone from the plain of western Sichuan to the mountainous area of western Sichuan. The mountains are majestic, the peaks and waterfalls are beautiful, the clouds are heavy, and the scenery is as famous as Emei Mountain and Qingcheng Mountain. The ancients said that "Gao Chang is windy and everything is bleak; Overlooking the Qiang River circulation, surrounded by mountains, tea beds, and exotic flowers and grasses, it is enough to be called a scenic spot. " There are five peaks in Mengshan, namely supernatant, water chestnut, pyrrole, Jingquan and Ganlu, also known as the Five Peaks. Because this area belongs to the traditional agricultural farming area, there is no industrial pollution, the mountains are towering with ancient trees, the surrounding vegetation is lush, the running water is clear, birds are singing, the air is fresh and the scenery is pleasant.

In terms of climate, Mengshan has four distinct seasons, with no heat in summer and no cold in winter. The annual average temperature is about 14℃, the monthly average temperature is 2.6℃, and the July average temperature is 23.3℃. When the mountain is hot in summer, it is still cool and breezy, attracting many summer guests. Winter begins around New Year's Day every year, and it rains intermittently in Mao Mao, but it is really covered with heavy snow, but it lasts for about half a month around the Spring Festival. Generally, the snow period is intermittent for two or three months, and the snow period is long for several years. The most striking feature of Mengshan climate is the so-called "three more", that is, rainy, cloudy and foggy.

The annual precipitation in Mengshan is about 2000-2200mm. Rainy days are more than 200 days a year, and night rain accounts for about 70%. It is famous for its abundant rain, so that Ya 'an at the foot of the mountain is called "Rain City". An urban sculpture of the goddess of mending the sky is a symbol of a rainy city. There is also a saying that "Ya 'an leaks, and the center is covered with mountains". The precipitation in Mengshan is several hundred millimeters more than that in Ya 'an and the famous mountain below. Due to the topographical characteristics, it is easy to form topographic precipitation in summer. The heavy rain on the mountain is often gray, and the sun below the mountain is still golden. There is a plaque in Tiangai Temple at the top of Mengshan Mountain, titled "Leaking Tiangai", which means that the goddess who filled the sky missed this part of Mengshan Mountain and had to build a "Tiangai" to cover it. Abundant rain moistened Mengding famous tea.

Clouds and fogs are another most remarkable feature of Mengshan climate. The sunshine time in Mengshan is less than 1000 hours, and most of the time it is shrouded in the foggy sea of Yunshan, especially in winter and spring, and the fog lingers all day. It is precisely because of this feature that ancient talents criticized the meaning of "rain and fog" and named it "Mengshan". Zhuzhi Ci by Xu Yuanxi, a famous magistrate in Kangxi period of Qing Dynasty, vividly revealed the changeable cloud and mist characteristics of Mengshan Mountain.

There are many beautiful mountains at the top of Mengshan Mountain.

Bad grass makes no good tea.

Just got the photo of the Japanese loan,

Dark clouds filled the air again.

The climatic characteristics of Mengshan Mountain have a direct influence on the photosynthesis of tea trees and the formation of various nutrients. Suitable for the synthesis of organic substances and aromatic substances in tea trees, so the quality of Mengshan tea is extraordinary.

As far as soil is concerned, Mengshan soil is mostly residual slope soil. First, the soil is loose, granular and very thick. For example, Mengshan Management Office requisitioned a piece of tea land to repair the hotel, and the foundation was dug to two meters, all of which were loose soil, and the foundation buried the house for one layer. Second, because the organic matter on the surface of the soil is very rich and fertile, and because of the action of surface water, the soil is yellow and acidic, which is most suitable for growing tea.

A brief history of Mengshan tea

Wu Lizhen was born in Mengshan in the late Western Han Dynasty. During the Ganlu period of the Western Han Dynasty (53-50 BC), he began to domesticate the wild tea trees between the five peaks by taking advantage of the rainy, foggy and short sunshine in Mengshan. After careful cultivation, he evolved into an unusual shrub tea tree with slender leaves and bisected veins, and made famous teas such as Shengyang and Jixiang Rui. Wu Lizhen's contribution lies in his domestication and utilization of tea, which created the earliest recorded history of artificial cultivation of tea trees in China and even in the world.

In the Tang Dynasty, Mengshan tea was very precious and was called the best Gan Lu in Mengding. In the first year of Tang Tianbao (742), it became a royal tribute, and was introduced to Japan in the fifth year of Wenzong (840). As a tribute tea, it lasted for more than 1000 years, until the late Qing Dynasty, and it was unique in the history of tea. In the Song Dynasty, the famous mountain set up Tea and Horse Department, and Zongshen also specially ordered the famous camellia to raise horses. In the folk, Mongolian Camellia is regarded as a sacred object to get rid of chronic diseases. Mengshan tea is unique, exquisite in craftsmanship, beautiful in appearance and rich in connotation. It is known as immortal tea and the famous mountain is known as the hometown of immortal tea. "The water of the Yangtze River, the top tea of Mengshan" is well known, and the splendid and unique Mengshan tea culture enjoys a high reputation. To commemorate Wu Lizhen's pioneering work, Song Xichun lived for three years (1 186), and Emperor Xiaozong made him a master of Manlupu Huimiaoji. The place where he planted Qixian tea was named Huangchayuan. In order to carry forward the spirit of Wu Lizhen, develop famous tea, revitalize the economy and benefit the people, a statue is specially made to remember.