Linhai Panhao [Zhejiang Linhai Specialty]

What is Linhai Panhao? Authentic Zhejiang Linhai Specialty: Linhai Panhao

Content Summary:Do you want to know what Linhai Panhao is? This article is a detailed introduction to the Zhejiang Linhai specialty - Linhai Panhao. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Linhai Panhao. The full text takes about 7 minutes to read, mainly including the basic introduction of Linhai Panhao and its nutritional value? What are the product features of Linhai Panhao? How did the history of Linhai Panhao come about? The production method of Linhai Panhao, etc

Basic introduction of Linhai Panhao

Linhai Panhao tea is produced in Linhai City, Zhejiang Province, and is named after its curly and prominent appearance. Linhai is located southwest of Kuocang Mountain, the highest peak in eastern Zhejiang at an altitude of 1382 meters. It is surrounded by mountains on three sides and faces the sea on one side, forming a natural barrier that slopes from northwest to southeast, creating warm and humid climate conditions that are extremely suitable for tea tree growth

Linhai Panhao has the characteristics of "three greens", namely emerald green color, emerald green soup color, tender green leaves at the bottom, and a smooth and even appearance with sharp seedlings and exposed hairy hairs. It has a fragrance similar to that of pearl orchid flowers, with a fresh and refreshing aroma and a strong and sweet taste, like fresh olives. The soup color is clear and bright, and after brewing for 3-4 times, the tea flavor still exists. The fragrance of drinking fills the air, leaving a lingering fragrance on the teeth and cheeks, making one feel refreshed and happy

Tea is produced by the seaside, with advantageous geographical location and a long history. The Geography of the Book of Tang states that in 940945 AD, Jiaocheng District in present-day Ningde City was already the origin of "Wamian" tribute tea. According to Zhang Yin, a famous scholar from Jiatai in the Southern Song Dynasty (1201-1204 AD), "In today's Xixiang (i.e. Linhai), tea trees are widely planted on the slopes of the surrounding areas, and bamboo is often cultivated on the high hills. Tea trees are harvested in summer and spring, and the annual yield is not limited to mulberry and hemp." It can be seen that more than 800 years ago, tea leaves became a major economic crop for the people of Linhai. At that time, Lin Hai made sea tea and cake tea, as well as milk tea and dragon tea. Tea produced by Yuanming is used as gifts and sacrificial offerings. In the late Qing Dynasty, due to the developed maritime transportation in the Three Capitals, a large amount of green tea harvested from the Linhai tea area and jasmine tea made from Linhai Panhao tea were exported domestically and internationally, but were in short supply. From then on, 'Linhai Panhao' became famous both at home and abroad. Linhai Panhao is a premium tea among Fujian roasted green teas, originating from Zhonglinhai, Tiepingkeng, and Liping Village in Xixiang Linhai Gangxia Zhanghou. The main production area extends from the "central gourd" of Wuping Mountain, connecting Zhanghou to the east, Jitou to the west, Liutian to the south, and Qinyu to the north. It is distributed along the coast in the inner, middle, and outer areas, with a radius of about 10 kilometers and nearly a hundred villages

The production method of Linhai Panhao

The buds and leaves of Linhai vegetable tea varieties with thick leaves and strong tenderness are selected as raw materials. The picking criteria are one bud with one leaf and one bud with two leaves at the initial stage of development. It takes about 30000 buds and leaves to make 500 grams of dry tea. Newly created famous teas such as Clear Water Green are selected from the buds and leaves of large and medium-sized plants as raw materials. The picking standard is mainly based on the initial development of one bud and two leaves, and about 7000 buds and leaves are needed to make 500 grams of dry tea

When kneading, the technical measures of "small machine, appropriate amount, light pressure, and short kneading" are adopted to achieve the purpose of tight knots, green color, and fresh fragrance. The leaf feeding capacity of the 40 type rolling machine is 7.5 to 10 kilograms, and the leaf feeding capacity of the 45 type rolling machine is 10 to 12.5 kilograms. The speed is 55 revolutions per minute. Master the principles of "thin spreading, high temperature, and fast drying" when drying wool fire. Master low temperature and slow drying with sufficient heat to achieve uniform dryness inside and outside, high aroma and freshness. The firing temperature is around 115 ℃, with a moisture content of 15% to 20%. Dry and wet with sufficient heat at 90 to 95 ℃, with a moisture content of about 6%