Mao Crab Tea [Fujian Anxi Specialty]

What is hairy crab tea? Authentic Fujian Anxi specialty: hairy crab tea

Content summary:Do you want to know what hairy crab tea is? This article is a detailed introduction to the specialty of Anxi, Fujian Province - hairy crab tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about hairy crab tea. The full text takes about 11 minutes to read, mainly including the basic introduction of hairy crab tea and its nutritional value? What are the product characteristics of hairy crab tea? How did the history of hairy crab tea come about? The production method of hairy crab tea, the tasting and eating method of hairy crab tea, etc

Basic introduction of hairy crab tea

hairy crab tea is originally from Fumei Daqiulun, Anxi County. Asexual varieties. The origin of this tea is recorded in the "Tea Tree Variety Chronicle": "According to Zhang Jiaxie (71 years old in 1957) from Pingzhou Village, 'In the 33rd year of the Guangxu reign of the Qing Dynasty (1907), I went out to buy cloth and passed by Gao Xiang's house in Daqiulun, Fumei Village. He said that there is a type of tea that grows extremely quickly and can be picked in two years after planting. I also brought back more than 100 plants and planted them in my own tea garden.' Due to its high yield and good quality, hairy crabs spread around Pingzhou.

What is the nutritional value of hairy crab tea?

1. Exciting effect: The caffeine in tea can stimulate the central nervous system, help people invigorate their spirit, enhance thinking, eliminate fatigue, and improve work.

Efficiency. 2. Diuretic effect: Caffeine and theophylline in tea have diuretic effects and are used to treat edema and water retention tumors. The detoxification and diuretic effects of black tea sugar water can be used to treat acute jaundice hepatitis. 3. Cardiotonic and Spasmodic Effects: Caffeine has the effects of strengthening the heart, relieving spasms, and relaxing smooth muscles. It can relieve bronchial spasms, promote blood circulation, and is a good adjuvant drug for treating bronchial asthma, cough and phlegm, and myocardial infarction<4. Inhibiting arteriosclerosis: Tea polyphenols and vitamin C in tea have the function of promoting blood circulation, removing blood stasis, and preventing arteriosclerosis. Therefore, among people who often drink tea, the incidence rate of hypertension and coronary heart disease is low

The tea leaves are tightly tied, with round stems, large heads and pointed tails, tender buds and leaves, with many white hairs, brown yellow green color, and still fresh and moist. The tea soup is green yellow or golden yellow. The bottom of the leaves is round and small, the middle is wide, the head and tail are pointed, the serrations are deep, dense, sharp, and hooked downwards, the leaves are slightly thin, and the main veins appear slightly. The taste is pure and slightly thick, the fragrance is clear and high, with a hint of jasmine fragrance. Hairy crab plant shrub type, mid leaf type, mid bud type. The tree is semi open and has dense branches; The leaves are elliptical in shape, with pointed tips and flattened leaves; The leaves are dark green in color, thick and crisp in texture, with sharp serrations; The shoots are plump, the stems are thick and the nodes are short, the leaves have many white hairs on the back, and there are still many flowers, but they are basically not sturdy. Suitable for producing oolong tea, as a raw material for advanced "color seeds"; Red and green tea are produced, with visible colors, beautiful appearance, and excellent quality

began in the late Tang Dynasty. At that time, Han Lin, a scholar from Han Wu, had a poem that said: 'Looking for Zhi Sou on the ancient cliff, folk music and tea songs in the countryside.'

Method of making hairy crab tea

Picking: Picking is to use the index finger and thumb to hold the middle of the young stem between the leaves, and use the elasticity of the two fingers to pick the tea leaves. The best picking time is from noon to before 3 pm, and different tea picking parts are also different. Some pick the top bud and the first leaf next to the bud, which is called one heart and one leaf, some pick more leaves, which are called one heart and two leaves, and some pick one heart and three leaves. There are also single person and double person tea picking machines that can use mechanical tea picking, which is both labor-saving and fast

Roasting: When the tea leaves wither to an appropriate degree, high-temperature frying destroys the enzyme activity in the leaves and stops the fermentation process. It can also remove the unpleasant green smell in fresh leaves, which are also easy to knead due to the evaporation of water

Rolling: Place the roasted tea leaves into a rolling machine, causing them to roll and form a curled shape. Due to the pressure of the rolling process, some of the juice is squeezed out and adheres to the surface, making it easy to dissolve in the tea soup during brewing. The degree of rolling varies for different types of tea

Drying: Drying is the process of using a dryer to dry rolled tea leaves with hot air to reduce their moisture content to less than 4%, which is beneficial for storage, transportation, and sales. In order to achieve consistent drying inside and outside, a secondary drying method is often used. First, the tea leaves are dried to 70-80%, then removed to regain moisture, and then subjected to a second drying process

Tight pressing: Tight pressing is the process of steaming and pressing the tea into blocks, which is called "tight pressed tea". In addition to being convenient for transportation and storage, the steaming, pressing, and placing process also creates another mature and rough flavor for the tea

Steaming: Make the tea damp even if it is hot

Pressure: Utilizing the inherent gum of tea leaves to tightly bond them together, stabilizing the rate of moisture absorption and aging during subsequent aging

Put: Continue to compress the degradation and aging of some components before, making the tea more mellow. The aging year of compressed tea is an important factor in determining its market price, and of course, the quality of the aging is also important. The shapes of compressed tea include round cakes, square bricks, bowls, balls, and columns Wait, the degree of tightness also varies. Some compressed teas can be peeled off with just one hand, while others require the use of tools. The degree of tightness also affects the effect of aging. For those with a high degree of tightness, the aging effect is slow and the tea appears firm, while for those with a low degree of tightness, the aging effect is fast and the tea appears bold. Refined tea leaves undergo manufacturing processes such as withering, fermentation, withering, rolling, and drying (the first two steps are omitted for unfermented tea, and the pile is added after rolling for post fermented tea) before being made into tea, which is called "primary tea". The quality of such tea is not stable and cannot be released on the market, otherwise it is prone to spoilage after a period of time. This spoilage does not mean that drinking it will damage the stomach, but rather that its appreciation value will decrease. The initial tea must undergo a refining process before it can be considered fully processed

Tasting and eating methods for hairy crab tea

Tea utensils can be covered with bowls or purple clay pots. Take about 7 grams of dried tea and brew it with boiling water at 100 degrees Celsius. The first brew is usually for washing tea and should not be consumed. After adding water, pour it out immediately. The brewing time for the next few infusions depends on personal taste, and can generally be brewed 7 or 8 times or more; Among them, 2, 3, and 4 bubbles have the best aroma; Tie Guan Yin is suitable for hot drinking, but its taste is generally not as good as hot when it is cold, and it may have a slight bitter taste. When using glass cups or other beverages in the office, please place an appropriate amount of tea according to personal taste, as the taste and aroma produced by formal Kung Fu tea sets may be relatively inferior