Baiying Mountain Tea [Yunnan Yun County Specialty]

What is White Yingshan tea? Authentic Yunnan Yunxian specialty: White Yingshan tea

Summary:Do you want to know what White Yingshan tea is? This article is a detailed introduction to the Yunnan Yunxian specialty - Baiyingshan tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Baiyingshan tea. The full text takes about 8 minutes to read, mainly including the basic introduction of Baiyingshan tea and its nutritional value? What are the product characteristics of Baiying Mountain tea? How did the history of Baiying Mountain tea come about? The production method of Baiying Mountain tea, etc

Basic introduction of Baiying Mountain tea

Baiying Mountain tea is a specialty of Baiying Mountain in Yun County, Lincang City, Yunnan Province. Baiying Mountain is a natural museum of ancient tea trees and a genetic treasure trove of tea germplasm resources. The middle reaches of the Lancang River, where Baiying Mountain is located, have been the planting hinterland of Yunnan large leaf tea, the original tea for Pu'er tea production, since ancient times

What are the nutritional values of White Yingshan tea

Tea contains components such as fluoride and tea polyphenols, and drinking tea can prevent dental caries and strengthen teeth

Tea is rich in vitamin A and vitamin E, and contains various trace elements that are anti-cancer and anti-aging. It is a natural bodybuilding beverage that helps to protect the skin's smoothness, whiteness, and tenderness, reduce wrinkles, and also has antioxidant, radiation resistant, immune boosting, and tumor prevention properties

What are the product characteristics of Baiyingshan tea

White Yingshan tea has a dominant tea aroma, with a unique tea fragrance. There is a saying that goes, "Seven parts of the fragrance is astringent, and ten days of bitterness subsides and sweetness is sweet"

How did the history of Baiying Mountain tea come about

The production method of White Yingshan tea

1. Picking: It is necessary to pay attention to selecting excellent varieties, good cultivation management, grasp the timing and method of picking tea leaves, and properly handle the harvested tea leaves

. By conducting 4 different combination experiments on the mechanical motion force and mechanical friction force of shaking tea leaves, the effects of different mechanical forces on the physicochemical changes of green leaves and tea quality were explored. Liangqing: Liangqing is a supplementary process to sun drying. Place 2-3 pounds of fresh leaves that have been sun dried in a trellis, loosen them, spread them out, and cool them on a trellis. Place them in a cool place to evenly distribute the moisture in various parts of the fresh leaves, dissipate heat between the leaves, and reduce the rate of water loss and chemical changes. The cooling time is about 1 hour, with a water loss rate of about 1%

5. Green screening: it is the follow-up work of shaking

6. Green frying: also known as "killing", the purpose is to quickly destroy the activity of enzymes through high temperature, stop their enzymatic oxidation, and solidify the quality formed during the green making process. Stir frying green leaves can only be done when the pot temperature reaches 220-260 ℃, following the principles of "appropriate high temperature, moderate amount of green leaves, even stir frying, quick and short-term frying, and thorough killing". When the sound of "popping" in the pot stops and there is a slight rustling sound, the leaves are soft and slightly sticky, and there is a pure tea aroma when smelled, you can put them in the pot and knead them. Lasted for 3-5 minutes. There are two methods for frying: electric drum frying and liquefied gas withering machine frying

7. Rubbing: Mainly using medium and small kneading machines, but also using hand kneading

8. Rolling: divided into initial rolling and secondary rolling. Traditionally, tea towels or cloth bags are used to wrap wet tea leaves that have been baked into a ball shape and tighten it tightly. Under the action of rubbing, pressing, rotating, and kneading, the tea balls are further curled and compacted into shape. The tea leaves are then broken and kneaded, and pushed and kneaded by foot

9. Roasting: If you want the tea to have a "fire aroma", then use it for "roasting"

10. Picking stems and packaging