Where does Dongbaichunya belong?

Dongbaichunya tea is a specialty of Dongbai Mountain in Dongyang City, Jinhua City, Zhejiang Province. Dongbaichunya tea is rich in fat, dew in bud, tender and green in color, fresh in taste, fresh in aroma, yellow and tender in leaves and clear in soup color.

Dongbaichunya is also called Dongbaichunya and Dongbaicha. Produced in Dongbai Mountain in Dongyang, Jinhua City and Pan Da in Pan 'an. It is famous for its long history and excellent quality. Dongbai Mountain is located in the northeast of Dongyang, bordering Zhuji and Shengzhou. The mountains rise and fall, towering above Cui Wei. The mountains are foggy all the year round, sometimes hidden and sometimes present. In the 9th year of Emperor Yangdi Huang Kai (589), Wuzhou was established, which was changed to Dongyang County in the Tang Dynasty and Dongyang County in the Song Dynasty (now Jinhua, Zhejiang). Therefore, Dongbai tea is called "Zizhou Dongbai" and "Dongyang Dongbai" in history.

According to ancient records, Dongbai tea was famous in the Tang Dynasty and was listed as a tribute in the Ming Dynasty. Dongbai tea has three different names: Dongbai Maojian, Dongbai Chunya and Dongbai Terminal Bud. Their * * * characteristics are: plump leaves, exposed buds, tender green color, fresh and mellow taste, fresh fragrance, yellow and tender leaves and clear soup color. The green leaves of spring buds are inlaid with gold and have orchid fragrance; The terminal bud leaves are beautiful, with obvious villi, accompanied by orchid fragrance and lasting aftertaste. After biochemical analysis, Dongbaichunya can be compared with West Lake Longjing. 1989, Dongbaichunya won the title of "Zhejiang first-class famous tea" and Dongbaichunya won the quality certificate of provincial famous tea. Dongbaichunya won the international famous tea gold medal in 2000 and 200 1 for two consecutive years.

Winter white spring buds are harvested between Qingming and Grain Rain. Generally, the middle and low mountain tea gardens are mined first, and then the high mountain tea gardens are mined. When picking, pick according to the standard of one bud, one leaf and two leaves blooming, and the length of bud leaves should not exceed 3 cm. The processing technology of winter white spring buds is divided into the processes of discharging, deactivating enzymes, frying and kneading, primary drying and secondary drying. Picked fresh leaves are spread out after picking, and the time depends on the weather, humidity and fresh leaves.