Qingxi Yuya [Zhejiang Chun'an Specialty]

What is Qingxi Yuya? Authentic Zhejiang Chun'an specialty: Qingxi Yuya

Content summary:Do you want to know what Qingxi Yuya is? This article is a detailed introduction to Qingxi Yuya, a specialty of Chun'an, Zhejiang Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Qingxi Yuya. The full text takes about 7 minutes to read, mainly including the basic introduction of Qingxi Yuya and the product characteristics of Qingxi Yuya? How did the history of Qingxi Yuya come about? The production method of Qingxi Yuya and the awards and honors of Qingxi Yuya

Introduction to Qingxi Yuya

Qingxi Yuya is produced in Qiandao Lake, Chun'an County. Qiandao Yuye and Qingxi Yuya are both newly created famous teas, produced by Qiandao Lake in Chun'an County, Zhejiang Province. Qiandao Lake is an artificial lake formed after the storage of the Xin'an River hydropower station. The lake surface is vast and there are more than a thousand islands of various sizes in the lake, hence the name Qiandao Lake. The production of Qiandao jade leaves and Qingxi jade buds is slightly similar to West Lake Longjing, but different from West Lake Longjing. The fresh leaf raw materials used are required to be tender and uniform, with a standard of one bud and one leaf at the beginning of development, and the buds should be longer than the leaves

Qiandao Lake is an artificial lake formed after the storage of water by the Xin'an River Hydropower Station. The lake surface is vast and there are more than a thousand islands of various sizes in the lake, hence the name Qiandao Lake. It used to be the confluence of Xin'an River and Fuchun River. It is famous for its origin in Mount Huangshan, Anhui Province, and flows into Chun'an, Zhejiang Province in the east. It flows through Jiande Meicheng and joins the upper reaches of Fuchun River. Chun'an belongs to a section with a total length of 75 kilometers, also known as Qingxi. The riverbed is narrow, winding and twisting, with many rapids and rapids. The water is emerald green and clear to the bottom. The Tang Dynasty poet Li Bai wrote in his poem: "Clear streams clear my heart, with water colors different from others. May I ask how clear the Xin'an River is when I see the bottom?" The climate here is pleasant, the soil is fine and sticky, and it is suitable for growing tea. It has long been a natural tea producing area in China, and the famous Thousand Island Jade Leaves are produced here

The production of Qiandao jade leaves and Qingxi jade buds is slightly similar to West Lake Longjing, but different from West Lake Longjing. The fresh leaf raw materials used are required to be tender and uniform, with a standard of one bud and one leaf at the beginning of development, and the buds should be longer than the leaves. After harvesting fresh leaves, they should be spread for 6-12 hours until the moisture content of the leaves reaches 70-72% before stir frying. The processing technology is divided into two steps: withering and 9-pot, both of which are carried out in a flat pot. Qingqing has both kneading and shaping effects. When stir frying, "shake" is used first, followed by a combination of "shake" and "belt", and then alternating techniques such as "press", "grab", and "tie" are used to stir fry until the tea leaves have a flat and even appearance before being released from the pot and allowed to cool and regain moisture. 9 pots are used for the withering process to make the tea leaves smoother and flatter on the basis of being flattened. The main techniques used are "pressing", "grabbing", "pressing", "rubbing", etc. At this time, the frying requires "hands not leaving the tea, tea not leaving the pot", and the force must be appropriate. If the force is too strong, it will break easily, and if the force is too light, it will not flatten. If the pot temperature is too high, the tea color will turn yellow, and if the pot temperature is too low, the tea color will turn dark. The "light, flat, flat and straight" Qiandao Jade Leaf and Qingxi Jade Bud can only be produced with dexterous techniques. Their quality characteristics are flat and straight in shape, green and dewy; the internal quality is fragrant and lasting, the soup is yellow and green and bright, the taste is thick and mellow with sweet, and the bottom of the leaves is tender green. These two famous teas, like twin sisters, are produced in the same place, which is said by a poem: "produced by the Qiandao Lake, the quality is superior. Jade leaf and Jade Bud, Muzhou sisters tea"

The production method of Qingxi jade sprouts

Harvesting: Qingxi jade sprouts are slightly similar to West Lake Longjing, but different from West Lake Longjing. The fresh leaf raw materials used are required to be tender and uniform, with a standard of one bud and one leaf at the beginning of development, and the buds should be longer than the leaves. After harvesting fresh leaves, they should be spread for 6-12 hours until the moisture content of the leaves reaches 70-72% before stir frying. The processing technology is divided into two steps: withering and boiling, both of which are carried out in a flat pot. Qingqing has both kneading and shaping effects. When stir frying, "shake" is used initially, followed by a combination of "shake" and "belt", and then "press", "grab", "tie" and other techniques are used alternately. Stir fry until the tea leaves have a flat and even shape, then let them cool and regain moisture. Huiguo is a process in which the tea leaves are flattened during the withering process, making them smoother and flatter. The main techniques used are "pressing", "grabbing", "pressing", "rubbing", etc. At this time, the frying requires "hands not leaving the tea, tea not leaving the pot", and the force must be appropriate. If the force is too strong, it will break easily, and if the force is too light, it will not flatten. If the pot temperature is too high, the tea color will turn yellow, and if the pot temperature is too low, the tea color will turn dark. Only skillful techniques can stir fry the "light, flat, flat, and straight" Qiandao jade leaves and Qingxi jade buds

The award-winning honor of Qingxi Yuya

won the praise of experts at the 1984 Provincial Famous Tea Competition; In 1986, he was praised at the famous tea competition held by the Zhejiang Food Industry Society and the Provincial Tea Company; At the first Tea Competition in Zhejiang Province, it was awarded the title of "Excellent Famous Tea" and ranked 15th, winning the "Third Prize"