Yuexi Cuilan [Anhui Yuexi Specialty]

What is Yuexi Cuilan? Authentic Anhui Yuexi specialty: Yuexi Cuilan

Content summary:Do you want to know what Yuexi Cuilan is? This article is a detailed introduction to the special product of Yuexi, Anhui Province - Yuexi Cuilan. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yuexi Cuilan. The full text takes about 12 minutes to read, mainly including the basic introduction of Yuexi Cuilan and the product characteristics of Yuexi Cuilan? How did the history of Yuexi Cuilan come about? The production method of Yuexi Cuilan and the awards and honors of Yuexi Cuilan

Basic Introduction of Yuexi Cuilan

Yuexi Cuilan is a famous Han tea, a high-quality Yunwu tea grown in the Dabie Mountains, and a newly created famous tea. Yuexi Cuilan "was created based on the traditional production techniques of the local famous tea, Xiaolan Flower

Other reasons include:

1 Cuilan tea is developed based on the traditional craftsmanship of the historical famous tea "Xiaolan Flower" produced in the Yao River and Toutuo River areas in the northeast of Yuexi County. It is named after its outstanding quality characteristics of "emerald green and fresh"

2. Yuexi County is located in the hinterland of the Dabie Mountains, with a good ecological environment and orchids and flowers covering the mountains, which is eye-catching. In the ninth year of Ming Chongzong's reign (1636), Zhang Xianzhong led his troops to capture Yuexi and named it "Lanhua County". Due to the abundance of orchids, the tea leaves here are naturally infused with the fragrance of orchids. In 1984, the new tea created by Yuexi County made a name for itself in the famous tea competition in Anqing area, ranking first. In 1985, someone proposed to name this tea with a "color green orchid fragrance" as "Yuexi Cuilan", which was widely recognized

Its appearance is one bud and two leaves, connected by buds and leaves, naturally stretched, resembling an orchid, with a green color, fresh and tender texture, a strong aroma, and a hint of brilliance. After being brewed with boiling water, the tender aroma lasts for a long time, the taste is mellow, fresh and refreshing, the soup color is light green and bright, and the leaves are green and moist at the bottom

The quality characteristics are highlighted in the "three greens", namely, the dry tea is emerald green, the soup color is emerald green, and the leaf base is tender green. The appearance is connected by buds and leaves, naturally extending into a flower shape, with a vibrant green color. The inner essence is fragrant and long-lasting, mellow and sweet, with a floral fragrance, and the leaves are tender and even at the bottom. High amino acid content, excellent ecological environment in Dabie Mountains, and tea gardens far away from industrial pollution

The production method of Yuexi Cuilan

The production techniques of Cuilan include: picking, cooling, withering, shaping, cooling, hair fire, cooling, foot fire, etc

Picking: Yuexi Cuilan has strict requirements for fresh leaves. Generally, it is harvested before and after Qingming Festival, and it is required to achieve the "three requirements, three no belts, and five no harvests", that is, fresh leaves of the same level "require uniform size, consistent age and tenderness, and the same strength and thinness; no old leaves, old stems, or single leaves; no fish leaves, rainwater leaves, diseased leaves, damaged leaves, purple bud leaves, or double clip leaves." Fresh leaves should be placed in a bamboo basket carried with you, covered with thin cloth to prevent exposure to sunlight

Cooling: Fresh leaves collected should be spread out in a timely manner, and the spreading site should be cool, dry, and well ventilated; The requirement for the spreading equipment is a clean bamboo plaque. Spread evenly and thinly, pick and pick while spreading

Head pot: The function of the head pot is to emit green qi and form a tea aroma, which is the process of withering in the production of Cuilan. Qingqing is the first key process in the production of fresh tea leaves, which plays a decisive role in the quality of Cuilan. By killing the leaves, the activation of enzymes in fresh leaves is disrupted, preventing the oxidation of polyphenolic substances and preventing the buds and leaves from turning red, forming the quality characteristics of green tea "green leaf soup". With the loss of water in the leaves, the fragrant substances of green grass in fresh leaves evaporate and disappear, enhancing the tea aroma. The temperature of the first pot is between 120 ℃ and 130 ℃, and it is advisable to make a rustling sound when the leaves are added to the pot. The amount of fresh leaves added to each pot varies according to the grade of tea. Stir frying requires a clean and crisp texture. Stir frying is divided into three stages, with techniques including "grabbing, shaking, and scattering", "shaking, leading, and shaking", and "gathering, leading, and shaking". When the leaves become soft, the green qi disappears, and the tea aroma appears, use a small brown broom to sweep them into the second pot

Erguo: The function of Erguo is to straighten and enhance the aroma. This is a process of shaping the appearance of tea leaves, with a pot temperature of 80 ℃ -100 ℃, and it is advisable to touch the bottom of the pot with your hand to make it hot. The technique is to "gather, strip, sprinkle, grind, and roll" until the tea strips are formed, and then use a brown broom to sweep out the surface of the pot. Different grades of Cuilan have subtle differences in plastic surgery techniques, and the biggest feature of manual plastic surgery is that the dried tea strips stretch naturally. After two stages of withering and plastic surgery, the tea leaves have reached 70% dryness

Initial spreading: Initial spreading is the process of evenly and thinly spreading the two pot leaves on mulberry paper to dissipate moisture and ensure even distribution of moisture within the leaves. Let the moisture and grassy aroma of tea further dissipate. After complete cooling, dry over low heat

Mao Huo: The tool used for Mao Huo is a baking basket, and it is baked over chestnut charcoal fire. This is the first process of tea drying, which mainly involves evaporating water and shaping the appearance to fully unleash the tea aroma. The temperature at the top of the drying cage is between 80 ℃ and 90 ℃. By using techniques such as spreading paper, spreading tea leaves, and lifting paper, the tea leaves are rolled onto the drying basket. In the midst of a fire, it is necessary to flip it gently at regular intervals. When it is 70% dry, let it dry and spread it out to cool

Resale: Place a bamboo woven baking hood (commonly known as a baking cage) on top of a charcoal fire, and then place a layer of leather paper on top of the hood to prevent fine tea particles from leaking through the gaps of the hood, producing smoke that affects the taste of the tea. Put the tea leaves that have been shaped and cooled in paper, pinch the edges of the paper tightly with both hands, and gently sieve them rhythmically to evenly place the tea leaves on the leather paper in the drying hood for baking

Awards and honors of Yuexi Cuilan

Yuexi Cuilan was awarded the title of "High quality Agricultural Product" by the Ministry of Agriculture in 1985 and was named one of the first batch of newly created "Top Ten Famous Teas" in New China.

. Afterwards, he won the gold medal twice at the China International (Wuhu) Tea Expo, the gold medal at the first Anhui Tea Expo, the title of "Top Ten Brand Famous Teas in Anhui Province", the gold medal at the "Zhongcha Cup", and the title of "Top Ten Agricultural Famous Products" in Anqing City. Yuexi Cuijian Famous Tea was rated as a provincial-level famous tea at the third Anhui Provincial Famous Tea Evaluation Conference in 1992; Was awarded the Gold Award for Famous Tea at the 2nd China Agricultural Expo in 1995; In 2001, it won the "Gold Award" in the National High Quality Tea Competition at the China (Wuhu) International Tea Industry Expo and was successfully auctioned at a high price of 6900 yuan; In 2005, it was recognized as a "best-selling brand in the Anhui Province market" at the first China (Anhui) Tea Expo; In 2006, it was recognized as an "Anhui Famous Brand Agricultural Product" with the approval of the Anhui Provincial People's Government