Small Maojian become a local pillar industry
Xinyang is located in the subtropical to temperate transition zone, the climate both north and south of the long, light, heat, water resources are abundant, suitable for warm temperate grass growth. The territory of the Dabie Mountain winding rolling, forming a natural green treasure, is Xinyang Mao Jian tea natural home. Xinyang Mao Jian and Dongting Biluochun, Xihu Longjing with the three famous green tea. Xinyang Mao Jian with its "beautiful shape, color emerald, high aroma, strong taste" reputation at home and abroad. Xinyang is China's highest tea-producing area in the northern latitude, located between the Jianghuai, Dabie Mountain and Tongbai Mountain, the combination of peaks, clouds and fog, abundant rainfall, humid air. Unique geographical environment and climatic conditions, laid the Xinyang Mao Jian tea aroma and flavor of the quality of the foundation. In recent years, has risen, and at home and abroad in a variety of exhibition and evaluation of the award-winning Longtan, Wuyunshan, Jiuhuashan, Yangtian snow green, Qingfeng Yunwu, Xinlin Yulu, Wenxin and other well-known brands of tea, it is enough to make the people of Xinyang is excited, proud of it. After obtaining the protection of geographical indication products, Xinyang Mao Jian became a new member of the International Geographical Indication Network Organization (Origin) in 2005. Xinyang city treasures these honors, take a series of measures, the quality of Xinyang Mao Jian tea and production technology for scale management, vigorously promote the "leading enterprises + tea farmers + geographical indications" mode of production, so that the Xinyang Mao Jian tea market awareness is increasing, on the one hand, the quality of Xinyang Mao Jian tea and production technology for standardized management, vigorously promote the "leading enterprises + tea farmers + geographical indications" mode of production, so that the Xinyang Mao Jian tea market awareness is increasing, on the one hand, the quality of Xinyang Mao Jian tea and production technology for On the one hand, the quality of Xinyang Mao Jian tea and production technology to standardize the management, and vigorously promote the "leading enterprises + tea farmers + geographical indications" mode of production. On the other hand, with the relevant government departments, crack down on counterfeiting xinyang Mao Jian geographical indications of illegal behavior, so that xinyang Mao Jian tea market visibility is increasing, fair competition order to improve the development of enterprises in a markedly better environment, become a pillar industry in xinyang, the formation of xinyang Wuyun Tea Group Limited, xinyang Wenxin Tea Company Limited, xinyang Lu's Tea Company Limited and other leading enterprises with annual output value of more than 10 million yuan. More than 10 leading enterprises with an annual output value of more than ten million yuan, and more than one hundred tea enterprises with an annual output value of more than one million yuan. Tea farmers more than 200,000 people, operating Xinyang Mao Jian merchants throughout the country, Xinyang Mao Jian has become a pillar industry in Xinyang.
Geographic indications to promote the development of economic characteristics
Geographic indications of the regional characteristics of the product determines that the benefits it generates will benefit all the people of the region, not only to increase the income of individual farmers, but also effectively promote the region as a whole to get rid of poverty and become rich. At present, geographical indication products have become an important means to improve the degree of farmers' organization and marketization, and have led to the development of multi-industry linkage. Geographical indications play a connecting and linking role in the two links of agricultural production and market. Farmers participate in the market competition through company orders, and their awareness of trademarks is gradually enhanced. The market organizes farmers through geographical indications. The agricultural industry management mode of "Company + Geographical Indication (Trademark) + Farmers" has been formed. At present, Xinyang City, the tea plantation area has reached more than 50,000 hectares, mining production area of nearly 50,000 hectares, the annual output of spring dry tea more than 8 million kilograms of tea, summer tea more than 6 million kilograms of tea, with a total output value of more than 800 million yuan, the total social inputs (including processing, packaging, storage, sales and operation of value-added) more than 1.2 billion yuan. Now the city's tea production scale of nearly 130 townships, administrative villages nearly 1,300, there are state-run, collective, individual and other types of tea more than 1,200, the formation of tea scale development, industrialization and management of the new pattern.
Branding effect to promote the process of agricultural industrialization
Agricultural products to prove that the most basic function of the trademark is to ensure that the point of the goods or services of unique quality, superior quality, on the one hand, to remind the producers and sellers of goods, pay attention to ensure that the quality of goods and services; on the other hand, the consumer can immediately know that the trademark points to the agricultural products produced in the place of how the quality of the produce, and produce a sense of trust and desire to buy. This based on the quality of xinyang Mao Jian this brand-name agricultural products trust established xinyang Mao Jian in the market position, improve its market share, and then promote the process of agricultural industrialization. 2003 xinyang Mao Jian to obtain the protection of geographical indications products, xinyang city issued "xinyang Mao Jian tea origin marking management regulations", delineation of xinyang Mao Jian tea within the scope of the region of origin, the strict implementation of the region of origin Product quality certification system. These measures fully guarantee the high effect of the tea brand. Up to now, Gu Shi County Jiuhuashan tea field of Jiuhuashan brand Xinyang Mao Jian, Xinyang City, Wenxin Tea Co., Ltd. of Wenxin brand Xinyang Mao Jian, Gu Shi County Yangtian Pudding Tea Field of Yangtian Snow Green brand tea, Henan Xinlin Tea Co., Ltd. of Xinlin Yulu brand of steaming green tea, Henan Xinyang Wuyun Tea (Group) Ltd. Longtan brand Xinyang Mao Jian won the famous brand of agricultural products in Henan Province, the visibility of the Xinyang Mao Jian Tea Further improve the popularity of Xinyang Mao Jian tea, the production scale is expanding, the industry chain is rapidly lengthening, the economic benefits are considerable. Tea has become an important pillar industry in Xinyang revitalization of the rural economy.
Xinyang tea culture - the origin and development of Mao Jian
Legend has it that in a long, long time ago, xinyang there is no tea, folks in the government and the old money under the pressure of the period, not enough to eat, not warm, many people got a strange disease called "fatigue cholera", plague more and more ferocious, a lot of places have died out of the village households. A girl named ChunGu see in the eyes, anxious in the heart, in order to be able to cure the townspeople, she ran around looking for capable people. One day, an old man who was a medicine collector told the girl that she could find a kind of precious tree that could eliminate diseases by climbing over 99 big mountains and crossing 99 big rivers in the southwest direction. The girl followed the old man's advice, climbed over 99 great mountains, crossed 99 great rivers, and traveled on the road for 998 days, exhausted and infected with a terrible plague, and found herself by a small stream. At this time, a leaf floated in the spring water, the spring nun in her mouth, immediately refreshed, full of energy, she followed the spring water upward to look for, and indeed found the tree growing life-saving leaves, picking a golden seed. The elder Shennong, who was in charge of the tea tree, told the girl that the estimated seed must be planted in the soil within 10 days, or else all her efforts would be wasted. Thinking that if she could not return within 10 days, she would not be able to save her fellow villagers, Chun Nun cried in distress. Seeing this, the old man of Shen Nong's family took out his divine whip and gave it two strokes, and Chun Nun was transformed into a painted eyebrow bird with a sharp beak, big eyes, and covered with tender yellow feathers. The little eyebrow soon flew back to his hometown, the tree seeds planted, see the tender green saplings poking their heads out of the soil, the eyebrow smiled happily. At this time, her heart and strength has been exhausted, in the tea tree turned into a bird-like non-bird stone. Soon the tea tree grows, the mountain also flew out of a group of small eyebrow, they pecked down a piece of tea with pointed mouth, put into the mouth of the plague, the patient will be good, since then, planting tea more and more people, there is a tea plantation and tea mountain.
Of course, this is just a beautiful myth, reflecting the good wishes of the ancient working people, but Xinyang Mao Jian does have a long history. Archaeological evidence, Xinyang planted tea from the middle and late Warring States period, more than 2,000 years ago, the Tang Dynasty tea sage Lu Yu, "Tea Classic", Xinyang as one of the country's eight tea-producing areas; according to legend, the day because of drinking Xinyang tea cured gastrointestinal disease, the special gift of the origin of the Maojian Cheyunshan built a thousand Buddhist pagoda in recognition of the work of the tea; the Song Dynasty, the great writer Su Shi tasted all the tea and waved his hand and praised: "the Huainan tea, Xinyang first. Huainan tea, Xinyang first"; in 1915, Xinyang Mao Jian across the ocean, to participate in the Panama Universal Exposition, won the gold medal; in 1958, "Longtan brand" special grade, first grade Xinyang Mao Jian won the national silver medal, in 1988, won the gold medal of China's first food exposition, in 1990, Longtan brand special grade Xinyang Mao Jian was awarded the gold medal, and in 1990, Longtan brand special grade Xinyang Mao Jian was awarded the gold medal of China's first food exposition. In 1990, Longtan brand special grade Xinyang Mao Jian won the first place in the national famous tea competition with the total score of "beautiful shape, emerald color, high aroma and strong taste", and won the national gold medal. National famous tea only two gold medals, "Longtan brand" Xinyang Mao Jian not only with the "West Lake Longjing" on a par, and in the color, aroma and taste is better. Xinyang Mao Jian is not only popular at home, but also enjoys a good reputation in the international arena, exported to Japan, the United States, Germany, Malaysia, Singapore, Hong Kong and other more than 10 countries and regions
Xinyang Tea Culture-Functions of the Mao Jian
Xinyang Mao Jian is of high quality, the shape of the tea is fine, round, light, straight, and more than the white hairs, the tea quality is fresh and fragrant, the taste is strong, the soup color is green, the tea leaves section velvet hairs are exposed, the tight peaks of the tip of the straight and called "Mao Jian". "Mao Jian", Xinyang Mao Jian has a variety of functional roles. It has the effect of strengthening the body. Xinyang Mao Jian is rich in protein, amino acids, alkaloids, tea polyphenols, sugar tip, organic acids, aromatic substances and vitamins A, B1, B2, C, K, P, PP, etc. and water-soluble minerals. It has the functions of thirst quenching, clearing the heart and eyes, refreshing the mind, removing grease and eliminating food, inhibiting atherosclerosis, preventing cancer, preventing scurvy and protecting against radioactive elements. It has medical efficacy. Drinking Mao Jian tea regularly can lower blood pressure. Tea contains caffeine and catechins can promote the human blood vessel wall relaxation, and can increase the effective diameter of blood vessels, so that the blood vessel wall to maintain a certain degree of elasticity, to eliminate vasospasm. Mao Jian tea in an amino butyric acid on the relaxation of blood vessel wall effect is more significant; clinically confirmed, most hypertensive patients with high blood pressure by angiotensin control, once the inhibition of angiotensin vitality, will be able to achieve the role of antihypertensive; tea can reduce blood cholesterol content. Tea catechin-like substances, the human body total cholesterol, free cholesterol total lipids and triglycerides content have obvious lowering effect. Regular tea drinkers blood cholesterol content is about one-third lower than those who do not drink tea.
Drinking tea can promote the conversion and absorption of lipids. As tea has purine alkaloids, adenine and other alkaloids, these alkaloids can be phosphoric acid, pentose and other substances to form nucleic acids, nucleic acids in the ATP, GTP and other compounds of the metabolism of lipids plays an important role, especially nitrogen-containing compounds have a wonderful decomposition, conversion effect, so that the decomposition into soluble absorption of substances, so as to achieve the role of fat.
Tea has the function of purifying human digestive organs. Flavanols in tea can relax the human digestive tract, purify the digestive organs of microorganisms and other harmful substances, and also perform a special purifying effect on the stomach, kidneys and liver, which not only helps the digestion of fats and other substances, but also prevents diseases of the digestive organs.
The antioxidant combination extract GAT in tea has a significant anticancer substance mutation effect. As GAT has the effect of inhibiting the mutation of carcinogenic substances such as aflatoxin and benzopyr, it has the effect of inhibiting the metastasis of tumors; tea contains a large number of EGCG, which can effectively inhibit the activity of tumor-promoting agents in the human body, and it can effectively prevent the generation of cancer cells; tea extract T-8750 agent has obvious inhibition of gastric adenocarcinoma cells; nitrosamine and nitroso-compounds, which are recognized as the main carcinogenic substances, and tea polyphenols contained in tea is the main active substance to block nitro compounds. The more tea polyphenol content in tea, the stronger the anti-cancer effect.
Xinyang tea culture-Xinyang Mao Jian distribution profile
Xinyang tea resources are extremely rich, Huainan hills and large mountainous areas are planted, won the National Gold Medal Longtan brand Xinyang Mao Jian raw materials are mainly from the southwestern district of Xinyang County, commonly known as the "five clouds, two pools and a walled village," that is, the Cheyun Mountain, Lianyun Mountain, set of cloudy mountains, Tianyun Mountain, Yunwu Mountain, White Dragon Pool, Black Dragon Pool, Hejiazhai. As the saying goes, high mountain clouds and mist out of good tea, "five clouds, two pools and a walled village" altitude are between 300 ~ 800 meters, the production of Mao Jian tea quality is optimal. First, the high mountain clouds and mist, light is suitable, short light waves of blue, purple, red light easily absorbed by chlorophyll, enhance photosynthesis, so that the tea is rich in organic matter, tea flavor is strong. Secondly, the fog is thick in high mountains, the air is humid, the buds and leaves are strong and tender, and the crude fiber is less. Thirdly, there is a big temperature difference between day and night in high mountains, and the tea leaves accumulate substances through photosynthesis, and the effective accumulation is more, so the tea leaves in high mountains have a strong flavor. Fourthly, the forests in the high mountains are lush, and the withered branches and leaves rot into the soil, which is rich in organic matter, and the soil is deep, soft and acidic, which is favorable for the growth of tea trees. Fifthly, the air and water are clean and rarely polluted, and the quality of tea is pure and odorless.
In addition to Xinyang County, the city, Guangshan, Luoshan, Xinxian, Ducheon, Gushi, Xinyang City and other places all produce tea, and more famous tea. Shangcheng County, Jin Gangtai, Dasu Mountain and other places in the mountains, go foggy, the production of "bird tongue tea" shaped like a bird bird tongue, soup palladium yellowish green, flavor and mellow. The "Silver Needle" tea is roasted with young buds picked before the rainy season and has a fine, straight shape with hair, emerald green soup color, and a rich taste in the mouth. "King Kong Bilu", "Dabie Mountain Longjing" also has its own characteristics. Gushi County has "Yangtian Snow Green", Guangshan County has "Sushan Ming Buds", "Jingju Maofeng", "Sai Mountain CuiLu ", "Sai Mountain Mao Feng", the new county has "Xiangshan Cuifeng", the regional tea experimental field has "Lei Numa spray cloud". "Lingshan cloud tea thousands of years, ancient and modern Chinese and foreign reputation. Aroma and eyesight to extend life, longevity He wallow magic elixir". Luoshan County Lingshan tea also has distinctive features, "Lingshan Jianfeng" in 1990 in Henan Province, the evaluation of famous tea will be rated as the provincial level of new tea, but also "Tianshan Xiang" on behalf of a high-quality tea has come out. At present, Xinyang has 1 national famous tea, 14 provincial famous tea, 11 regional famous tea.
Xinyang tea culture-Xinyang Mao Jian picking production
March, tea buds began to sprout, "Qingming Festival" began to pick, "Guyu" before the general mining. Spring tea picking time for about 40 days, before the end of May for spring tea, also called "head tea", the first two days of mining, the number is very small, called "running tip", more in the "Guyu" before picking is also called "head tea", the first two days of mining, the number is very small, called "running tip", more in the "Guyu" before picking is also called "head tea". The first two days of mining, the quantity is very small, called "running mountain tip", more in the "valley rain" before the picking is also known as "rain before Mao Jian". The end of May spring tea stop picking 5 to days, then picking for summer tea, picking time for about a month. In August and September, the fall buds are sprouted, and the picking is called "autumn tea". The buds sprout in the fall are not picked for the purpose of tree maintenance, so there is a saying that "the first tea is bitter, the second tea is astringent, and the autumn tea is too good to be drunk".
When picking tea, do not pick old (leaves), do not pick small, do not pick horseshoe leaves (fish leaves), do not pick tea fruits (flower buds, small tea fruits), the folder leaves in time to pick all. To make special grade Mao Jian, only pick 1 bud and 1 leaf at the beginning of development; first grade tea pick 1 bud and 2 leaves at the beginning of development, second grade tea pick 1 bud and 2 leaves to 3 leaves at the beginning of development, and also 2 leaves to the folder leaves. Grade 3 tea picks 1 bud 2 to 3 leaves, with more tender 2-leaf pairs of leaves. Fourth and fifth level picking 1 bud 3 leaves and 2 to 3 leaves to clip leaves.
Fresh buds and leaves need to be picked in time for frying. The process of frying is: green leaves into the raw pot - cooked pot - the first baking - cooling - re-roasting - picking - re-roasting - packaging and storage. Stir-frying "raw pot" to kill the green, the initial kneading effect, the leaves are soft, the initial formation of foam loose cord, young stems folded without stopping, that is, all transferred to the "cooked pot". In addition to continue to evaporate the role of water, mainly for strip, shaping processing, and make it volatile aroma. After frying in the ripe pot, the first baking is carried out in time to completely destroy the residual enzyme activity of the tea leaves, prevent oxidization and deterioration, and initially give play to its color, aroma and fixed shape. After the initial drying, it will be cooled for 2 hours for re-drying, and after re-drying, it can be sealed by selecting and re-drying once more. In addition to manual stir-frying of tea leaves, there are also mechanisms. In the Tang Dynasty, the tea mill was driven by water carts, and the ground tea leaves were made into tea balls; in the 1950s, simple cylinder tea kneading machines and water tea kneading machines were used, which greatly improved the work efficiency. Especially by Xinyang County Tea Corporation, Longtan brand tea factory development and research of tea machinery processing technology, the end of Xinyang Mao Jian must rely on manual frying history, the Xinyang Mao Jian frying technology to a new level.
Xinyang tea culture - Xinyang Mao Jian drinking health
Good tea with good water, good water to make good tea. Tea saint Lu Yu had "six envy song" said: "not envious of gold base, not envious of white jade cup ...... Thousands of envy of Jiangxi water ......" Emperor Qianlong, in order to seek good water to drink tea, specially made a silver bucket, to the weight of the water to assess the spring water. In Dream of the Red Chamber, Miaoyu used the snow water above the plum tree to make tea for her guests. The story of Wang Anshi, a great statesman and poet of the Song Dynasty, who used the water of the Three Gorges to drink tea is even more enjoyable: Legend has it that Wang Anshi suffered from phlegm fire, and needed the water of the Qutang Middle Gorge to make tea at Yangxian in order to be cured. When Su Dongpo wanted to cross the Three Gorges, Wang Anshi asked him to bring him an urn of water from the Qutang Middle Gorge. Su Dongpo waited for the ship to cross the gorge before he remembered this, and since he could not return, he brought back an urn of water from the lower gorge and gave it to Wang Anshi. After Wang Anshi drank the tea, he exclaimed that this water was not the water of the Middle Gorge. Su Dongpo was shocked and asked why, and Wang Anshi said, "The water of the Upper Gorge has a strong flavor and heavy color, while the water of the Lower Gorge has a light flavor and a clear color, and only the water of the Middle Gorge has the right thickness and lightness, and the water of the Middle Gorge has no color until a long time after it has brewed the tea, and therefore, I know that it is the water of the Lower Gorge. Although this story is a bit exaggerated, the quality of water is indeed crucial to tea brewing. Xinyang has many springs in the mountains, which are clear and unpolluted, so it is a pleasure to make tea with mountain springs and drink it slowly. Lu Yu "Tea Classic" had this description: mountain hall night sitting, draw spring to cook tea, to the water and fire war, such as listening to the pine waves, pouring into the cup, the clouds brimming, this time the fun, difficult to say with the ordinary people! The tea is a great way to see the pleasure of tasting tea.
"Tea is new and good hiding". Tea production is not easy, to maintain the color, aroma, taste, shape of the tea is even more difficult. Tea mountain tea farmers fried tea, with the ability to load dozens of pounds and up to hundreds of pounds of white iron canisters packed and sealed, placed in a light-sensitive dry warehouse can last unchanged. Family storage is a variety of ways, there will be new tea into the white tin cans, wrapped in rice paper to remove the smoke after burning charcoal in the tea, cover tightly sealed. No need to use iron cans, with no damage to the warm water gallon can also be. Avoid using small cans, bottles, boxes, open and then stored is easy to deteriorate. But now it's good! Xinyang County Tea Corporation cage tide tea factory, the introduction of advanced technology, the use of advanced equipment to build China's first tea preservation library, can make the tea to maintain the perennial three green (green rope green, soup color green, green leaf bottom) and aroma forever, taste mellow and fresh characteristics. Also note that the adsorption of tea is particularly strong, must not be stored with soap, camphor and other heavy-smelling items together.
May 15, 1992 to 22, the first China Xinyang Tea Festival was held in Xinyang, more than 5,000 guests from home and abroad to participate in the tea festival. The opening ceremony, held an unprecedented scale of cultural performances, and invited famous artists and singers to come to cheer, tea festival to tea stage, economic and trade opera, turnover amounted to more than 700 million yuan. Since 1992, Xinyang Tea Festival will be held once a year in May. Xinyang Tea Festival has become an important window of Xinyang to the world.
Xinyang tea culture - how to buy Xinyang Mao Jian
Generally speaking, the quality of tea is composed of four factors: color, aroma, taste and shape.
One, dry look at the evaluation of the shape
First, with both hands to pick up a handful of tea, put on the end of the nose, and inhale y the aroma of the tea. First, to see whether the aroma of cooked chestnuts; the second is to identify the height of the aroma; the third is to smell the degree of purity of the aroma, where the aroma is high, the odor is bound to be high-quality tea.
Secondly, grab a handful of tea leaves spread on white paper, look at the dry tea color, tenderness, rope, thickness. Where the color and lustre is uniform, high tenderness, tight rope, consistent thickness, less broken tea is the best tea.
Two, wet look recognition of the inner quality
Wet look, is to open the soup review. Open soup is commonly known as bubble tea or tea. Generally take 3-5 grams of tea, put into a white porcelain cup, and then brewed on the boiling moderately boiling water about 200 milliliters. After the opening of the soup, you should first smell the aroma, then look at the color of the soup, first taste the flavor, and then evaluate the bottom of the leaf.
(1) smell aroma
Tea by the cup after brewing, immediately pour out the tea, the tea cup with the bottom of the leaf together, sent to the nose to smell, where the smell of tea fragrance high and pure, so that people have a feeling of relaxation, can be counted on a good tea.
(2) look at the color of the soup
See the color of the soup should be carried out in a timely manner. Generally in the tea brewing 3-5 minutes later, pour out the cup of tea in another bowl, immediately before and after the smell aroma. All the best tea, soup color to light green or yellow-green is appropriate, and requires clear and not cloudy, bright and clear.
(3) taste
Taste is differentiated by human taste organs. It is generally believed that green tea tea soup mellow and refreshing, is the top grade green tea; if the flat astringent mouth, mostly coarse old green tea.
(4) assess the bottom of the leaf
Judgment of tea leaves after brewing the soup left behind the bottom of the leaf, to see the old, young, broken, color, uniformity, soft and hard to determine the quality of the superiority of the situation, but also should pay attention to the presence or absence of other adulteration.