Duyun Maojian Tea

Many people like to drink tea. In a sense, drinking tea can improve our state of mind. Our country also has a long-standing tea culture, which has attracted a large number of people to come and learn. Duyun Maojian tea is a famous Chinese tea. Historically, Mao Zedong was full of appreciation for Duyun Maojian tea. Duyun Maojian tea has a good effect on the human body and is suitable for health preservation, clearing the eyes and improving the brain. Let’s take a look at the following.

Duyun Maojian is one of the top ten famous teas in China. It was named by Mao Zedong in 1956 and is also known as "Baimaojian", "Ximaojian", "Fishhook Tea" and "Queshe Tea". It is one of the three famous teas in Guizhou. The strips are tight, slender, curly, and hairy, and the color is emerald green. The fragrance is pure and noble, the taste is fresh and strong, and the leaves are bright green, even and bright. It is produced in Duyun City, Guizhou Province, which belongs to Qiannan Buyi and Miao Autonomous Prefecture. It tastes good and has many functions and effects such as promoting the production of body fluids and quenching thirst, clearing the heart and improving eyesight, refreshing the mind, removing greasiness and digesting food, inhibiting atherosclerosis, lowering blood lipids and losing weight, preventing cancer, preventing and treating scurvy and protecting against radioactive elements.

Duyun Maojian tea is harvested around the Qingming Festival. The picking standard is one bud and one leaf that have just begun to unfold, and the length does not exceed 2.0 cm. Usually, it takes about 53,000 to 56,000 buds to stir-fry 500 grams of high-quality Maojian tea.

Handmade method

1. Picking

The buds and leaves collected must be carefully selected and those that do not meet the requirements must be removed.

Fish leaves, leaves and impurities. Leave it aside for 1-2 hours until the water on the surface evaporates and then you can fry it. The frying process consists of four steps: withering, rolling, kneading and drying. The frying of Duyun Maojian tea depends entirely on a pair of skilled hands frying it in a pan in one go.

2. Finishing

The pot temperature is 120-140℃, and the amount of leaves is 500-700 grams.

The stir-frying process is mainly based on shaking, combined with stirring and stuffing, and the stir-frying gesture is adopted with both hands. Do it

It must be scattered, turned evenly, and killed thoroughly. When the leaves become soft, the fragrance is released, and the

The pot temperature enters the kneading process.

3. Rolling

The long rolling time and strong force are the characteristics of Duyun Maojian tea rolling, which is one of the factors that make Maojian tea have a strong flavor. The pot temperature is maintained at around 70°C. Use a single-handled kneading technique to push the tea leaves left and right into strips, using gravity to push and knead to achieve the purpose of sufficient cell breakage. When the tea leaves are 50% dry, enter the kneading and lifting process.

4. Roll the ball and lift the hair

The pot temperature is 50--60℃. Hold the tea leaves in your palms and rub them together to form a tea ball. Shake it and stir-fry it. Repeat several times until it is 70% dry.

Use both hands to hold the tea leaves, press and rub the tea leaves, stir-fry while rubbing, and rub until the white hairs stand upright. When the tea leaves are about 80% to 90% dry, lower the temperature of the wok (below 50℃), spread the tea leaves thinly in the wok and stir-fry until they are completely dry.

When frying dry, stir the tea leaves gently to make them uniformly dry inside and out and enhance their aroma.