Product Link: Click Me!
Visited Tea Factory, we want to get more info about 2021 New flush tea's process, to creat best-perforamance online store for our customers.
----Houwang(猴王) Tea Industry with Zheng Shan Tang(正山堂) Brand
4th Step: Tidying Tea Strips with Hand-1
In about 1568 AD, the Ancestors of Jiang built Zheng Shan Tang and was the first one to produce the black tea called Lapsang Souchong, which became the origin of black tea in the world.
In 1604 AD, the Lapsang Souchong started its journey across the sea and then it became so popular that it quickly swept the European region, and finally worldwide. It created the Afternoon Tea Culture that affected the life style of the date all over the world.
In 1820 AD, it has gradually evolved into Gong Fu black teas, such as Dian Hong. Qi Hong etc.
Since the Xingcun Souchong created. (Xingcun Souchong is the black tea that selected from Wuyi Mountain only, and made in Xingcun County, another name of Lapsang Souchong at that time)
In 1997 AD, Mr. Jiang Yuanxun, the 24th generation inheritor of Lapsang Souchong, created the Yuanxun Tea factory。
In 1999 AD, the factory was certified organic by NOP (National Organic Program from USA).
In 2000, are the earliest factory in Fujian Province, China to obtain international organic tea certification, and have obtained EU (Germany) BCS organic food certification and Japan JAS organic product certification.
In 2002, the tea factory established the Fujian Wuyi mountain National Nature Reserve Zheng Shan Tang Co. Ltd. Located in Tongmu County, in the center of the Nature Reserve that lapsang souchong originated from.
Also, the black tea from Zheng Shan Tang received the certification of designation of origin. Which means the Wuyi Lapsang Souchong Black Tea were protected by national geographical indications.
In 2005, suggested by his sincere friend, Mr. Jiang Yuanxun, the 24th inheritor of Lapsang Souchong, the founder of Zheng Shan Tang, led his team to innovate based on the four hundred years of the black tea culture and tea making techniques, and finally develop the new high-end black tea—Jin Jun Mei. And create series of unique and high-quality black tea such as Fei Zi Xiao, wild tea and Junmei Hong etc.
In 2010, Zheng Shan Tang broke through geographical restrictions and cooperated with high quality tea producing areas across the China to export Junmai techniques (Experience from Jin Jun Mei Producing Process) nationwide. We have traveled around China's tea producing areas, carefully selecting the top ten classic and high-quality tea producing areas in China: Henan Xinyang, Zhejiang Shaoxing, Sichuan Mengshan, Guizhou, Hunan, Hubei Enshi, Yunnan Gaoligong Mountain, Anhui Huangshan, Shandong Zhucheng, exporting the innovative black tea production and processing technology - Junmei technology, to build the Junmei Chinese black tea industry system.
Why we created Junmei China Black Tea?
- Jin Jun Mei Black tea produced from Wuyi mountain National reserve only. The production area has limited geographic range, limited production, and demand outstrips supply.
- We traveled around the China and found most of tea producing areas in China overcapacity, overall oversupply.
- Many High-quality tea producing areas are traffic congestion and economic backwardness, by exporting the Junmei craft to drive local development.
- Create a Black Tea that from China best tea producing areas. Build a Brand and promote standardized development.
Nowadays, Zheng Shan Tang Tea Company has 8 Brands. And Zheng Shan Tang is the top grade black tea brand with more than 400 years of black tea culture and skills inherited.
It was originally derived from professional costume for tea events
Select from Chinese Tea Culture
"Clean, Peace, Soft, and Quiet"
Absorb Han Dynasty Clothes - Relaxation, Beauty of Calm.
Always the embodiment of the spirit of the tea people.
It's more of a return to traditional Chinese culture.
Thoughts on modern lifestyle
And the yearning for a “slow” life.
The long-term tea culture, traditional Chinese culture has created the beauty of tea clothes "beauty", "quiet", "silence" and "harmony". Tea clothes are an indispensable part of Chinese clothing culture.
Originating from the ancient people’s ideas of "harmony of nature and humanity", "beauty for good" and "beauty at different levels", the tea culture thought of "excellence and frugality" put forward by Lu Yu in the Tang Dynasty prevailed in the court, and corresponding to this is fine Court tea drinking costumes.
In the Song Dynasty, Song Huizong put forward the idea of "Peace and Quiet", which became the luxurious dress of the palace tea banquet. At this time, people pursued elegant and beautiful robe and Confucian dress.
In the Yuan Dynasty, the tea affair was classified as civilians, and the people dressed casually, and their tea-drinking costumes also changed from luxurious, grand to free, casual.
Modern tea clothes are more concise and simpler on the basis of Hanfu style, and their materials are generally made of ramie, cheesecloth and other materials. It means "quiet, clear, soft, and harmonious" and shows the simplicity and generosity.
At the same time, it satisfies some people who are pursuing spiritual enjoyment and becomes a quiet person in a very noisy world.
Relatively speaking, with the prevalence of retro fashion, tea dresses, clothing with strong Chinese cultural symbols, are increasingly being brought by people. Every year in tea fairs of all sizes across the country, the booth of tea clothes has become a unique landscape. Most people who come to the exhibition may not necessarily buy tea, but they will definitely stop and linger in front of the tea clothes booth.
And whether it's green tea, black tea or Pu'er tea booths, you can see tea masters in tea clothes entertaining guests in the fragrance of tea everywhere.
Tea clothes are a unique style that combines retro and fashion created by designers on the basis of understanding and sublimating traditional Chinese cultural elements.
At present, the tea clothes products on the market are diverse and rich in forms: the main styles are short tops, mid-length tops, oversized coats, robes, long skirts, wide-leg pants, etc.
With the development of tea life, tea clothes are gradually integrated into people's daily life. It is simple but not easy design, natural and unique. It perfectly combines traditional culture with modern aesthetics.
It is not only suitable for tea people engaged in tea activities, but also suitable for modern people's pursuit of returning to the original life. More and more people use tea clothes as their daily wear. Tea clothes reduce people's practice of traditional elegant life, and it also reflects the beauty of elegance in the Chinese humanistic spirit.
The beauty of tea clothes not simply means to please the visual beauty, it has the tranquility that fits the soul, the emptiness of Zen tea, and the wisdom and freedom of simplifying the complex.
In today's fast-paced life and work style, people are often tired, impetuous and unfocused, and the peace and elegance of tea culture is just a good medicine.
The re-emergence of excellent traditional culture is inevitable. Spreading from a symbol of a crowd into a social fashion, tea clothes are building a pyramid, trending people gradually love tea culture.
Since ancient times
China has a tradition of drinking tea for health
There are hundreds of kinds of tea
According to personal preference
It also depends on individual physique
Conform to the four seasons and seasons
In order to achieve the purpose of health preservation
Traditional Chinese medicine believes that human physique can be divided into dryness and heat, as well as deficiency and coldness, while tea leaves can also be divided into coldness and warmness after different processing techniques.
Generally speaking, green tea, white tea, yellow tea, and lightly fermented oolong tea belong to herbal teas; heavily fermented oolong tea belongs to neutral tea, while black tea and dark tea belong to warm tea. Therefore, the physique is different, the tea nature is different, and tea drinking is also particular.
The herbal tea, represented by green tea, has a certain irritation to the stomach, and is suitable for people with a hot body and a strong stomach. People with weak stomachs should drink less or make tea less tea and more water.
The warm tea represented by black tea is warm and not dry in nature and less irritating to the stomach and intestines. It is suitable for people with cold stomach, cold hands and feet, and weaker physique. It has a wider range of applications.
Due to the difference in tea characteristics and the changes in the four o'clock, many people have formed the habitual thinking of drinking green tea in summer and black tea in winter, thinking that drinking black tea in summer will get inter fever. This is actually a misunderstanding.
Here we need to clarify the fact that black tea is warm rather than hot. Compared with green tea, it is less irritating to the stomach and intestines. Especially black tea has gone through the process of withering and fermentation, and the coldness of the tea leaves itself has disappeared.
Drinking black tea to get inter fever depends on one's physique on the one hand, and on the other hand the craftsmanship of black tea. Generally speaking, Clear drink tea represented by Jin Jun Mei has the characteristics of "fresh, fragrant, sweet and mellow", and its nature is gentle.
Modern people often have bad habits such as smoking, drinking, staying up late, and staying in an air-conditioned room for a long time in summer, often drinking cold drinks, which leads to diverse and changeable physiques, which are often difficult to simply divide by heat and cold.
To judge whether tea is suitable for you, you might as well see whether the body has symptoms of discomfort after trying it. This is mainly manifested in two aspects: one is gastrointestinal intolerance, which is prone to abdominal (stomach) pain after drinking tea; the other is excessive excitement, Insomnia or dizziness, weakness of hands and feet, light mouth, etc.
If you feel beneficial to your body after trying a certain tea, you can continue to drink it, otherwise you should stop.
In China, because of the obvious temperature changing. The summer and the winter were been divided by three level. When the highest level arrived, temperature continues to stay high, drinking tea to quench thirst is a useful way to cool off the heat, and it is healthier and more effective than cold soft drinks.
However, the traditional method of making tea requires preparation of hot water, tea sets, and various standard. After brewing the tea, the tea must be cooled slightly before drinking. This is not friendly for we business staff while working or going out.
But "Cold brewing tea" is a popular way of brewing without hot water in recent years. You only need to put the tea into cold boiled water or mineral water, and after a certain period of waiting, you can get the color, fragrance and taste. Tea soup.
Cold brewing tea does not require boiling water. Instead, the tea leaves are soaked in plain water or mineral water at room temperature for 2-12 hours. It has the advantages of traditional tea drinking and the convenience of modern beverages. It is popular among office workers, students, drivers and mountaineers.
Compared with hot brewing, cold brewing tea has a lighter tea fragrance but a sweeter taste. When hot brewing, the aroma substances (aldehydes, phenols, etc.) in the tea will quickly decompose when exposed to high temperatures. When brewing with cold water, the fragrance and nutrients in the tea are slowly released.
The contents of tea polyphenols, catechins, caffeine, water extracts and total sugars under high temperature brewing conditions are significantly higher than cold brewing tea, but it does not mean that the number of beneficial components extracted to the human body has decreased.
The theanine and arginine content is the highest when brewed at room temperature, which preserves the original taste and freshness of the tea to the utmost extent, and also reduces the bitterness of the tea when brewed in hot water.
Studies have shown that tea brewed in cold water has higher antioxidant activity than hot tea. Cold brewing tea takes a long time to brew tea, which is conducive to the complete expansion and expansion of the tea, and the beneficial substances in the tea are fully migrated into the tea soup without damaging the cell structure of the tea, so that a tea with more polyphenols can be obtained drink
From the perspective of drinking tea, hot brewing and cold brewing have their own advantages and disadvantages. In the former, the taste of tea is easy to release, especially for some good-quality teas. To feel the difference in the taste, you have to use hot water; to appreciate the color and shape of new tea, of course, you need hot water too.
The superiority of cold brewing tea, of course. First reason is to cool down and relieving heat.
Almost all tea can be used to make cold brew tea. Generally, recommend green teas, oolong teas, some black teas, some white teas and herbal teas.
The biggest feature of black tea is that it is sweet, which is most suitable for cold brewing, but not all black teas are suitable for cold brewing. For example, Lapsang Souchong black tea has too much pine smoke fragrance, it is suitable for hot brewing, Jin Junmei, Fei zi xiao and other Junmei black teas are mainly sweet. Suitable for cold brewing.
To drink cold brewed tea at home, you can steep it with tea leaves and cold water at a ratio of 1:50 and put it in the refrigerator for 4 to 8 hours before drinking. If you want to drink cold brewed tea when you are away, you can buy a bottle of ice mineral water, put in an appropriate amount of tea or tea bags, and the water ratio and steeping time are the same as when drinking at home.
The taste and type of tea depend on personal preference. Cold brewing can reduce the caffeine content of the tea soup and slow down the stimulation of the stomach. Therefore, it is also suitable for people with sensitive physique or weak spleen and stomach.
Although a cold diet is not good for the stomach, there is basically no problem as long as you do not booze before meals or after a lot of exercise. It is better to drink several times in small sips for the usual way of drinking. When conditions permit, it is good to drink cold tea after warming it.
Quench your thirst and cool off the heat, 0 sugar and 0 calories, do it yourself and make it easy to make cold. This summer, cold tea to save!
Drinking good tea needs good sets to match.
It’s like seeing beauty in the river when you take a sip of good tea.
And like meeting an old friend when using good tea set.
Gather the beauty of the four seasons in a tea vessel
Adds a touch of freshness to the tea liquid.
Is the best interpretation of a good sip of tea
Tea sets were called "tea utensils" in ancient times, and they were born for drinking tea. In the beginning, due to the extensive tea drinking method, the tea utensils were relatively simple, and they were often mixed with food utensils and wine utensils. With the popularity of tea drinking, tea sets have gradually begun to develop in the direction of professionalism and art. It has become an important part of tea culture.
"Workers must first sharpen their tools if they want to do their jobs well." Water is the mother of tea, and tools are the father of tea. Cooking tea and tasting tea, paying attention to tea sets, has always been the case.
There are many tea utensils in "Dream of Red Mansions". It is written in the book: tea tray, tea cup, tea cup, tea bowl, tea cage, tea nest, teapot, tea stove, tea cup, tea spoon, tea bucket, saucer, saucer, tea hanger , Wind stoves, cover clocks, tea cups, tea grids, tea bowls...various kind.
The ancients were very particular about the utensils for tasting tea.
The tea wares here are rare treasures, which are difficult for modern people to imitate.
In the same way, because of the use of different colored pottery cups or porcelain cups, in addition to the obvious difference in the color of the tea soup, the flavor is also very different. Generally speaking, if you want to accurately grasp the color of tea soup, it is best to use a white porcelain cup. If you want the tea flavor to be fully reflected, the pottery cup is more suitable.
Nowadays, the commonly used white porcelain cups are generally white porcelain cups, which can truly reflect the color of tea soup, have moderate heat transfer and heat preservation, will not chemically react with tea, can obtain better color and fragrance, and are beautiful and exquisite in appearance. Suitable for brewing Jin Jun Mei.
Due to different tea drinking customs and different types of tea, the choice of tea sets is also different. But the general development trend is from complex to simple, from coarse to refined.
There are many times in life that will make you feel impetuous and bored, and drinking tea can slowly calm your mood. A set of pleasing tea sets and poetic cups allow you to see the big world from a small picture. It is as if the water waves and distant mountains are right in front of your eyes.
Tea in the hand is the landscape
In the mouth is life
Pour a cup of tea
Holding a book
Enjoy some delightful tea utensils
Green smoke hovering from the incense burner
Wind blowing from the window
The moss in the intervention roomIsn’t it beautiful?
In Qing Dynasty Liang Zhangju wrote words in his poem “tasting tea”: "the taste of fir flavor, need to be quiet in mood and body."
Aged fir Tea has always been loved by tea lovers. The perfect combination of breed, time, growing environment and technology has formed the unique "fir flavor" of tea, which is also the hot topic of discussion among many tea lovers.
Why we called aged? Just its age?
Some people said 30 years, some said 50 years, and other said 100 years.
For example, Zheng Shan Tang’s aged fir narcissus black tea. Its tea is over 100 years.
As we all know, all living things have the natural law of birth, aging, sickness and death, and tea tree is no exception. Because it is a broad-leaved subtropical evergreen tree, its rhythm of life is faster than that of deciduous trees and conifers.
The physiological functions of small trees and large-leaved tea trees will gradually decline after decades, and some tea trees with good ecological conditions or less human interference will have more years of growth. The physiological functions of small trees and large-leaved tea trees will gradually decline decades.
Hundred years tea tree is more common, but two or three hundred years will be less, some businesses out of their own interests, the age of the tree will be exaggerated to more than a thousand years, two thousand years is not scientific and precise.
Wuyi Mountain, Tongmu Pass has a long history of tea production and is the birthplace of black tea in the world. It is located in the Wuyi mountain National Nature Reserve, where every tree and grass in the reserve is strictly protected and felling is prohibited, so the tea trees in Tongmu Pass are well protected.
Zheng Shan Tang Organic Aged Fir Narcissus. The raw materials are picked at high altitude in the protected area. The old tea fir growing on the original ecological tea mountain is managed by semi-wildness. The tea trees are covered with moss. Following the concept of natural, healthy and clean tea making, every 500 Gram of 100-year-old organic old fir black tea made from thousands of standard shoots.
"Fir flavor" generally appears on arbor species. The currently known "Fir flavor" can be roughly summarized as follows:
1. Moss smell: The old fir trees are older, and the trunks are covered with moss, so it smells of moss.
2. Zongye fragrant: or brown rice flavour, is the regional fragrant formed by the mountain field where the tea tree is located.
3. Woody taste: The taste obtained from the varieties of the tea tree itself, over time, is more and more obvious on the old fir.
"The old fir which may cause the "sweet taste" is also related to the picking standard, the mountain field (the microclimate environment of the tea tree), the craftsmanship, and the brewing method.
According to the mountain environment, the tea maker and other conditions, the "fir taste" displayed by it is also different and has its own characteristics.
The old Fir tea trees in Tong Mu pass grow on the tea hill with an average altitude of more than 1,500 meters. The excellent growth environment allows tea trees to absorb the spirit of the mountains and the wild. At the same time, many exceptions have been added for picking.
Zheng Shan Tang 100-year-old native Old Fir black tea is made based on the tradition of over 400 years of making Lapsang Souchong black tea and combined with innovative JunMei craftsmanship. The dry tea sticks are tight and strong, and the color is golden, yellow and black.
After brewing, the color of the soup is golden and bright. Take a sip into your throat. The sweetness is suddenly born, the taste of fir is mellow, and the flavor is long. When you smell it, the nose overflows with the empty valley and the orchid fragrance, refreshing, and it is easy to feel like you are in the vast virgin forest; continuous After 12 brews, the taste is still full and sweet.
The heart is like a valley, the air is from the faint orchid, the century-old original old fir, embraces all the rivers, melts all things, and precipitates the taste of a cup of time.
Finally, I also remind everyone that the significant "Fir flavor" does not represent the quality of the tea. The taste varies from person to person, so you should choose tea according to your personal preference.
In the early days, lapsang souchong was called xiaozhong black tea, which was the earliest tea that China entered Europe and was hailed as "Shiwang tea" by the Dutch and the British. It has a firm appearance, a plump color and a lustrous color. After soaking in water, the soup is red and thick, with a long aroma and a smoky, mellow taste. With the flavor of longan soup, adding milk, the flavor of the tea is not reduced, forming a syrup-like milk tea, the liquid color is more gorgeous, especially loved by European and American consumers.
Foreigners know that Chinese tea begins with Europeans. Earlier, the tea industry was imported from the Netherlands and Portugal; the imported tea came from Xiamen Port, Fujian. The English pronunciation of the word "tea" is to call tea "tea" in Xiamen dialect. The tea exported before the Guangxu period was basically Wuyi black tea, so that some European countries called Chinese tea "Bohea" or "Black Tea".
The British affectionately referred to tea as "vanilla". From nobles to civilians, they love black tea for ten minutes. Wuyi black tea entered the UK, initially in a cafe called Garvey in London, and sold to the public, the price was as high as 6 to 10 pounds.
In 1662, Princess Catherine of Portugal married King Charles II of England, and Wuyi black tea also entered the British royal family. Since then, drinking Wuyi black tea has become a part of royal family life. Subsequently, Queen Anne advocated the use of tea instead of wine and introduced drinking black tea into the upper class. Wuyi black tea began to be popular in the United Kingdom and Western countries.
The Zhengshan small black tea was first known as "Black Tea" in Tongmuguan area. The rising trend of drinking tea in the west has promoted the increasing export volume of tea, especially black tea. Because of the "mellow taste and overwhelming quality of tea" in Wuyi black tea, tea merchants from all over the world have come to Wuyi, causing a lot of imitation of Wuyi black tea in the surrounding areas.
(Our first company located in the center of the Wuyi Mountain Area)
In order to distinguish the difference between foreign imitation products and Wuyishan genuine products, black tea produced in Wuyishan is called “lapsang soughing“, and non-Wuyishan imitation products are "outer mountain race" or "artificial race" and "smoke race".
Take black tea as an example, to explain the eight steps of the dry brewing method, which are preparation, sanitary ware, tea appreciation, cast tea, washing tea, brewing tea, serving tea and collecting utensils.
\ Prepare \
The tea set of the dry brewing method mainly includes the tea ceremony group (also known as the six gentlemen of the tea ceremony), pot holder (that is, utensils for holding bowls and fair cups), bowls (pots can also be used), fair cups, casual brewing, water bowls, filters and tea cups .
\ Clean \
It should be noted here that there are two ways to wash tea cups in the dry bubble method.
One is to directly pour water into the set teacup, and the other is to use a teaclip to clamp the teacup above the water bowl for sanitary ware.
It is better to choose the second one in the dry foam method. Remember to clip in the cup when holding the cup, and do n’t lift your arm too high! And each tea cup should be dipped on the tea towel to keep the table dry.
After the sanitary ware is finished, please remember to put the tea cup back into the saucer.
\ Appreciate tea\
Seeing the shape and color of tea and smelling the aroma of dried tea are mainly for guests.
\ Tossing tea \
A teaspoon in the tea ceremony group is needed to divide the tea leaves into brewing vessels. According to the number of people drinking tea and taste to add or subtract tea as appropriate.
\ Washing tea \
Rinse the boiling water into the bowl and immediately pour it into the water bowl. The tea washing process is over. Washing tea is also called quick-run tea, and it's ready to wash out. Some good quality tea leaves can be skipped here.
\ Bubble tea\
After washing the tea, it is time to make tea. The water temperature of black tea is generally 100 degrees of boiling water, and the soup can be produced in about 5 seconds.
When the soup comes out, the thumb and middle finger pinch the edge of the bowl, the index finger rests on the lid, and a gap is left between the lid and the cup to allow the tea soup to flow out smoothly.
\ Serve Tea \
After making tea, you should serve tea. Remember that the order of serving tea is from right to left. Although everyone is equal when drinking tea, on certain occasions, it is still necessary to distinguish the identity difference, high status People have priority.
\ Storage \
After drinking the tea, the last step is to collect the utensils, discard the tea leaves that have been drunk, and clean and arrange the utensils used neatly.
In addition to the tea-making steps, the most important thing in tea art is ** details **, such as how to put it in hand, the order of the tea set, and the body can not swing. Moreover, when making tea, let your rhythm slow down as much as possible, so that friends who taste tea can feel quiet.