Bishan Yajian [Anhui Nanling Specialty]

What is Pen Mountain Sprout Tip? Authentic Anhui Nanling specialty: Bishan Yajian

Content summary:Do you want to know what Bishan Yajian is? This article is a specialized article that provides a detailed introduction to the local specialty of Nanling, Anhui Province - Bishan Yajian. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Bishan Yajian. The entire article takes about 3 minutes to read, mainly including the basic introduction of Bishan Yajian

Basic introduction of Bishan Yajian

Bishan Yajian (also known as business card tea) is produced in Bijia Mountain (also known as Tadpole Mountain, Shedi Mountain) in Guishan, our county Founded in 1984, it was awarded the first prize by the county in 1985 and the second prize by Wuhu City The Bijia Mountain is densely forested, with clouds and mist spreading through the mountains after spring and summer rains. The soil layer is deep and fertile, suitable for tea growth In the late Qing Dynasty, monks from the ancient temple of Bijia Mountain cultivated tea trees and harvested pointed tea (also known as Bijia Mountain sprout tea) for worshippers and tourists to quench their thirst and taste In the early years of the Republic of China, the high temples fell into disrepair, monks fled, and the temple collapsed into a tea wasteland, turning into wild tea. Local farmers went up the mountain to pick and roast tea After liberation, continuous exploration of potential led to the development of Bijia Mountain tea from sporadic cultivation to garden cultivation. By 1977, there were already 70 acres of tea gardens with an annual output of 2000 kilograms of dry tea. In 1989, tea once again won the first prize in the county

The buds of Bishan tea are top-notch in color, aroma, and taste in this county. The bud heart is held by two leaves, with a green color and white hairs exposed. The aroma is high and refreshing, the taste is mellow, the soup color is yellow green, the leaf bottom is transparent and even, brewed with boiling water, the branches, buds, and leaves rise to the water surface, the roots stand upright, and then slowly sink. The leaves are open and bud dew, floating in the water, and fluctuate up and down, with interesting taste. The buds and leaves of Bishan tea are picked before and after the valley rain. The buds and leaves are one bud and two leaves, with a length of no more than 4 centimeters. They are purple, thin and weak, and do not pick the clamped buds or leaves without old leaf stems. Picking causes fingers to break, and it is not allowed to be picked by hand. After harvesting, it needs to undergo two rounds of screening and be spread for several hours to enhance its aroma. The tea production process is meticulous, starting with withering, followed by drying, removing moisture, and storing in packaging