TEA TIPS

In April in Wuyi, the sun is shining and the mountains are verdant, you can breathe in the fragrance of the soil, with the breath of grass. It is the time of the year when people look forward to a good tea.

The tea is the way people and nature get along. From the sweet, soft and delicate taste of the tea, feel in the mountain streams of clouds and flowers and plants. The birth of a good cup of tea cannot be separated from the unique ecological environment, nor can it be separated from the craftsmanship of the tea makers!

The high demand for raw materials for the Jin Jun Mei and the meticulous and strict production process are the only way to guarantee its consistent high-level quality.

After the fresh buds are picked and selected, they can be under withering, which is the basic process to form the quality characteristics of the Jin Jun Mei.

The purpose of withering is to let the tea buds, firstly, evaporate the water, soften the tea green, so that it can be easily twisted into strips; secondly, promote the change of the internal substances, It is also important for the formation of the unique aroma of Jin Jun Mei.

In addition, the loss of water will cause a series of changes in the contents of the substances, which will lay the foundation for the formation of black tea color, aroma and taste. The basis for change.      

The methods of withering are various, including natural withering, artificial withering and sunlight withering.

Since there is a lot of rain in the spring in the Tongmu county, where the Jin Jun Mei originates, the efficiency and quality of the withering process can be improved to overcome the influence of unfavorable weather. Zheng Shan Tang Jin Jun Mei mainly adopts artificial indoor oxygenation and warming withering, supplemented by daylight withering.

With this method, the content of soluble nitrogen and caffeine is high because the buds are fully withered, thus the tea is high in the content of theaflavin, high in quality, and has a good quality and soup is golden.

The tea rolling means that the tea leaves are shrunk and rolled into strips by the method of kneading and twisting.

Kneading shapes the tea leaves, destroys the tea cells, overflows the tea juice, accelerates the enzymatic oxidation of polyphenolic compounds, and the polyphenolic compounds are the main components of the tea, Oxidation of phenolic compounds results in the formation of "theaflavins".

In addition, twisting plays a very important role in creating the fresh and sweet taste quality of the Jin Jun Mei, as well as in shaping its firm and oily shape. This lay the foundation for improving the quality of the finished tea.

As the buds are fresh, the process of rolling and twisting is more complicated and difficult, which tests the skills of the tea maker. It is also one of the unique characteristics of the Jin Jun Mei process.

"Fermentation" is centered on the enzymatic oxidation of polyphenolic substances, which is the key process to form the color, aroma and flavor characteristics of Jin Jun Mei. polyphenols. Temperature, humidity and oxygen content are important environmental conditions that affect the enzymatic oxidation of tea polyphenols.

Drying is the last step in the processing of the tea steppe. it is also the final level to determine the quality of the Jin Jun Mei. The purpose of drying is to use high temperature to destroy the enzyme activity and stop the enzymatic oxidation; secondly, to evaporate the water and tighten the tea bar, so that the tea bar can be fully dried. Drying can prevent non-enzymatic oxidation and keep maintain quality; thirdly, it gives off green odor to further improve and develop aroma.

With sufficient roasting, the aroma of Jin Jun Mei is not only pure and high quality, but also low water content, generally 3%-4%, which means can be stored for a long time and thus can be used as a foodstuff. No deterioration.

The secret of "clear, fragrant and sweet" is hidden in each spring tea bud, which is the inner condition for the formation of excellent quality. After the craftsmanship of the tea people, the inner potential of the tea buds is uncovered, so that each tea bud can bloom its natural charm.

Good tea cannot be obtained without, authentic craftsmanship and ecological blessings, historical heritage and a tea people's heart.

Tea is one of the top three beverages in the world and been widespread enjoyed among the world's two billion people.

And China is the birthplace of tea, and like riding the waves when look back the history of the spread of the teas.

The tea consumed and grown around the world, as well as the tea tasting techniques and tea making methods, all came directly or indirectly from China.

According to the earliest Chinese regional chronicle "Hua Yang Guo Zhi", 3,000 years ago, people in the Sichuan region began to cultivate tea trees and offered tea as a precious tribute to King Wu of Zhou, the king of Zhou Emperor at that time.

For centuries, the tea world has been quiet and secretive, but war broke the calm and pushed tea from behind the curtain to the forefront of the world.

After tea came into being in China, it first spread with Chinese culture to Korea, Japan, Southeast Asia, Central Asia and other Asian countries. 16th century onwards. The rise of the Silk Road and Maritime Silk Road between China and the West, tea became the main trade commodity to Russia, Portugal, Spain, the Netherlands. As the tea planting and processing technology was spread to European countries such as Europe, the United Kingdom and France.

Subsequently, through the colonial expansion of European countries, techniques such as tea cultivation and processing were spread to the colonial areas of Europe countries and America, and after thousands of years. Tea eventually became a truly global beverage.

The "Tea and Zen" advocated by Zen Master Engo Kokugon, and his hand written book, "Yin Ke Zhuang," traveled from eastward to FuSo, it is considered to be the highest level of the Japanese tea ceremony, and has been the spiritual leader of the Japanese people ever since.

While Arab merchants were buying silk in the Tang Dynasty in eastern, they also brought back teas and shipped them to Persia. At almost the same time, Turkish traders also bartered tea at the Chinese border.

During the history of the spread of tea, the black tea in the late 16th and early 17th centuries is most worthy of a major book.

Lapsang Souchong black tea, the originator of the world's black tea, first appeared around the late Ming Dynasty (about 1568) in Fujian province Wuyi mountain TongMu town, was created by chance from the ancestors of the Jiang Clan (the ancestor of the creator of the Zheng Shan Tang).

In the late 16th and early 17th centuries (c. 1604), the Lapsang Souchong was spread overseas and brought to Europe by Dutch merchants first as the cure function Prescriptions for sale in pharmacy

When Princess Catherine of Braganza from Portugal married King Charles II in 1662, her dowry had included several cases of Lapsang Souchong black tea from China. Afterwards, Queen Anne advocated tea as a substitute for wine, and black tea was introduced into high society and became an indispensable part of the royal family's life. In 1840, Anna Maria, Duchess of Bedford, prepared a pot of black tea to pass the afternoon ‘s time, invited a few friends over for a chat and a cup of tea, served with bread, muffins and other snacks. This trend quickly became popular among British aristocrats and Queen Anne advocated tea as a substitute for alcohol, and black tea was introduced into high society and became an indispensable part of royal life.

For thousands of years, by the efforts of the tea maker, and the literati, scholars and religious figures fueling to the tea, Tea, this strain from the God gift has transferred into the grass plant, from the sacrifices offering into the daily drink, from the poison antidote into the common people's drinking, from the luxury commodity into one of the "seven necessity" within common Asian people.

Meanwhile, tea has also come into people's spiritual world. Tea culture in China has long and vitality history, which enhances the Chinese culture Influence among the world, furthermore, it promotes the exchange and integration of culture from Chinese to foreigner.