Lanxi Maofeng [Zhejiang Lanxi Specialty]

What is Lanxi Maofeng? Authentic Zhejiang Lanxi specialty: Lanxi Maofeng

Content summary:Do you want to know what Lanxi Maofeng is? This article is a detailed introduction to the special product of Lanxi, Zhejiang Province - Lanxi Maofeng. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lanxi Maofeng. The full text takes about 8 minutes to read, mainly including the basic introduction of Lanxi Maofeng and its nutritional value? What are the product features of Lanxi Maofeng? How did the history of Lanxi Maofeng come about? The production method of Lanxi Maofeng, etc

Basic introduction of Lanxi Maofeng

Lanxi Maofeng is produced in Lanxi County, Zhejiang Province, upstream of the Fuchun River. The appearance is strong and robust, with silver hairs covering the whole body, and the color is yellow green with a hint of emerald; The leaves are tender green and yellow in color, with a clear and distant aroma, and a sweet and refreshing taste. It is one of the main famous teas in Zhejiang. This tea has a strong ability to absorb floral fragrances

Lanxi Maofeng has anti-cancer effects that we may already be familiar with. The Lanxi Maofeng commonly consumed by Japanese people has a very good anti-cancer effect. 56% of Japanese men have a smoking habit, but the chance of developing cancer is relatively low. Further research has found that this may be related to the ubiquitous Lanxi Maofeng drinks and related foods in their daily lives. Drinking only four cups of Lanxi Maofeng every day can have a good effect on anti-cancer. Lanxi Maofeng is an unfermented tea. Compared to ordinary ripe teas such as black tea and oolong tea, Lanxi Maofeng is relatively unoxidized and retains more natural antioxidant ingredients There are two experimental evidences below:

a. Inhibition of cancer cell growth

Researchers Dorothy Murray and James Morre from Purdue University found that the EGCg component of Lanxi Maofeng inhibits the t-NOX enzyme regulated growth response of cancer cells.

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The appearance is plump and plump, with silver hairs covering the whole body. The color is yellow green with a hint of emerald, and the leaves are tender green with a yellow color. The aroma is clear and distant, and the taste is sweet and refreshing. The tea has a yellow green and translucent green color, and after brewing, it returns to its original tea bud shape. The soup is as green as grass, and when brewed, it is sweet, refreshing, and bright. The flagguns are intertwined in the cup, and the aroma is fragrant and pleasant. It is high, secluded, and fresh, and the taste of the tea is mellow. After drinking, there is a sweet aftertaste, and the fragrance flows through the teeth and cheeks. Lanxi Maofeng is also transported to Jinhua Tea Factory for processing jasmine flowers into jasmine tea, which is named Jinhua Jasmine Maofeng. Lanxi Maofeng with excellent quality, jasmine flowers with high fragrance in the cellar, famous tea accompanied by floral fragrance, the fragrance is praised by everyone. Clear and indescribable

Method of making Lanxi Maofeng

Picking

Lanxi Maofeng is picked around the Qingming Festival. The standard for picking fresh leaves is from one bud and one leaf to one bud and two leaves at the beginning of development, requiring the buds to be longer than the leaves and the buds and leaves to bloom

Before making, spread it out and let it wither slightly. The leaves are slightly yellow and have a sweet and refreshing aroma; High temperature withering, low amount of leaves added, stir fry frequently and quickly, kill evenly and thoroughly; Close the two sides together, straighten the five fingers, gently rub and push them to form a strip; Bake the best charcoal in the oven, bring it to high heat, spread it in the middle to cool, and dry it again; After drying, cool down and wrap it in paper. Seal the box to prevent moisture

The fermentation process of Lanxi Maofeng: First, refine the raw tea to provide high-quality tea blanks for the fermentation of floral tea. Before steaming, dry the tea leaves to reduce their moisture content to 4-5%, then let them cool naturally to 30-33 ℃ to begin steaming. The ratio of tea and flowers depends on their variety and grade. Like high-end jasmine peaks, every 100 kilograms of tea is paired with 150 kilograms of jasmine flowers. After repeating the dyeing process 6 times, the final product is obtained through processes such as jacquard weaving, flower extraction, and uniform stacking and packaging. The processing technology of flower tea requires high standards, and it is necessary to grasp the three important links of fresh flower fragrance, tea body fragrance absorption, and reheating to maintain fragrance. It is also necessary to pay attention to the unique requirements of "dryness, coolness, uniformity, and speed" in the fermentation process