Nanshan Shoumei Tea (a specialty of Liyang, Jiangsu)

Introduction to Nanshan Shoumei Tea

Liyang City, Jiangsu Province is located at the junction of Jiangsu, Zhejiang, and Anhui provinces. It is an ancient city in Jiangnan, with a clear and pure lake water 8 kilometers south of the city, resembling a pair of bright big eyes. It happens to be at the foot of the winding Tianmu Mountain from western Zhejiang, hence the name "Tianmu Lake". Tianmu Lake has three wonders: sweet water, fragrant tea, and fresh fish head. Among them, the fragrance of tea refers to the "Nanshan Shoumei" of Xiangpiao Jiuzhou

Nanshan Shoumei Tea is produced at Li Jiayuan Tea Plantation in Hengjian, Liyang City, Jiangsu Province. The mountains here are undulating, shrouded in clouds and mist, the climate is mild, and the soil is moist, making it suitable for tea cultivation. Looking around, it is truly "spring tea filling the mountains, half jade and half silver." Due to its location in the southern mountainous area of Liyang, the tea resembles the eyebrows of an old longevity star, hence the name "Nanshan Shoumei."

What is the nutritional value of Nanshan Shoumei Tea

3. It has the effects of relieving nerve tension and calming<4. Improve learning ability and memory

5. Improve menstrual syndrome in women

6. Enhance the efficacy of anti-cancer drugs

The production method of Nanshan Shoumei tea

Tender picking and fine selection, simple craftsmanship, exquisite skills, continuous operation, and seamless completion. The main processes are divided into four steps: placing, finishing, kneading and shaping, and boiling. Qingming to Guyu is the golden season for picking Shoumei tea. The picking standard is the initial development of one bud and one leaf, and one bud and two leaves, with a bud length of 1.5-2.0 centimeters. Typically, about 60000 buds and leaves are needed to stir fry 500 grams of premium dry tea. The harvested buds and leaves must be carefully selected and sorted to achieve the goal of being tender, uniform, and clean. Place the picked buds and leaves on a bamboo plaque and spread them for 2-4 hours before stir frying

Filming: carried out in a far-infrared flat pot with a diameter of 60 centimeters. The pot temperature is 120-124 ℃, and the amount of leaves added is 300-400 grams. Use shaking, flipping, and sorting gestures to thoroughly and evenly kill the tea leaves. When the leaf texture becomes soft and the color darkens, it enters the process of rubbing strips to reveal hair

Rubbing strips to reveal hair: It is a key process in shaping Shoumei tea. By rubbing the strips, the goal is to achieve a tight and visible texture without water loss. The pot temperature is 70-80 ℃, and the shaking, straightening, rubbing, and grabbing techniques are used. First, straighten the tea strips, and then fold the palms of both hands together to rub the strips. Flexibly master various techniques such as manipulation, rubbing, shaking, and grasping, and transform them. The principle of using light, heavy, and light force should be mastered, that is, when the moisture content is high or low, the action should be light to avoid tea clumping and breaking. When the tea strips are round and slightly flattened, with visible hairs and a dryness of about 70%, lower the pot temperature to 50-60 ℃ and proceed to the boiling process

Swinging the pot: The purpose is to further straighten and shape, achieving the requirements of shaping and dryness. Using slow stir frying technique to promote water evaporation, straighten the tea strips, and fix the shape. Stir fry until the mushrooms are fully cooked, and raise the pot temperature slightly by about 10 ℃. When a long-lasting fragrance is emitted and the tea is twisted into powder with a moisture content of less than 6%, it is boiled and cooled for storage. The entire process takes 35-40 minutes

Honors of Nanshan Shoumei Tea

In 1986, it was appraised

In 1989, it won the Famous Tea Award from the Ministry of Agriculture

From 1993 to 1996, it won the "Luyu Cup" award in Jiangsu Province for four consecutive years

In 1994, it won the first "Zhongcha Cup" special award of the China Tea Society

In 2003, it was recognized as a "pollution-free" agricultural product

Selected into the "Chinese Famous Tea Chronicles" in 2004

Tasting and Eating Methods for Nanshan Shoumei Tea

1. Equipment: Bring the utensils used for brewing Nanshan Shoumei tea to the performance stage one by one

2. Prepare water: Pour boiling water into a glass jar and set it aside

3. Observing water: Take water from the source of the Huangpu River, pour it high into a water observation bottle, and then insert fresh leaves and branches of white tea. The spring water is clear and the branches float in the water, giving people a sense of movement<4. Appreciating Fresh Leaves: Nanshan Shoumei Fresh Leaves are shaped like orchids, with jade white flesh and emerald green veins, ready to bloom

5. Warm cup: Pour a small amount of hot water into the teacup, and the tea artist will hold the cup with both hands, spin it, and pour the water over Meng

6. Tea placement: Use a teaspoon to take a small amount of Nanshan Shoumei and place it in the tea lotus, then add about 3 grams of white tea to each cup

7. Soaking: Lift the brewing pot and pour water along the cup wall into the cup, with a volume of about one fourth of the cup, in order to soak the tea leaves and allow them to unfold initially

8. Transporting Tea and Fragrance: Hold the bottom of the cup with your left hand and hold it with your right hand. Gently rotate the tea cup clockwise to allow the tea leaves to further absorb moisture and fully develop the aroma. The fragrance lasts for about 0.5 minutes

9. Brewing: When brewing, use the swirling water injection method to enjoy the tea leaves rotating up and down in the cup. It is advisable to control the amount of water added to about two-thirds of the cup. After brewing, let it stand for 2 minutes

10. Serving tea: Use a tea tray to present the freshly cut Nanshan Shoumei to the guests