Shimen Silver Peak [Hunan Shimen Specialty]

What is Shimen Silver Peak? Authentic Hunan Shimen Specialty: Shimen Silver Peak

Summary:Do you want to know what Shimen Silver Peak is? This article is a detailed introduction toHunan Shimen specialty - Shimen Yinfeng. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information about Shimen Yinfeng. The full text takes about 7 minutes to read, mainly including the basic introduction of Shimen Yinfeng and the product characteristics of Shimen Yinfeng? How did the history of Shimen Silver Peak come about? The production method of Shimen Silver Peak and the awards and honors of Shimen Silver Peak

Introduction to Shimen Yinfeng

Shimen Yinfeng tea was created in 1988, with an annual output of about 50 tons. The fresh leaves of this tea are sourced from the Yunwu Mountains at an altitude of 500-1000m on both sides of the Nanshui River in the northwest of Shimen County. The atmosphere, soil, and water sources around the tea garden are pollution-free. Shimen Silver Peak has tight, fine, and even strands, covered in silver hairs. Its color is emerald green and oily, with a clear and long-lasting aroma. The soup color is bright green, the taste is mellow and refreshing, and the aftertaste is sweet. The leaves are tender and green at the bottom, fresh and complete, with a unique quality of fragrant first bubbles, strong second bubbles, and lingering fragrance in third and fourth bubbles

Shimen Silver Peaks have tight, fine, and even strands, covered in silver hairs. They have a green and oily color, a clear and long-lasting aroma, a bright green soup color, a mellow and refreshing taste, a sweet aftertaste, and tender green leaves at the bottom that are fresh and complete. They have a unique quality of "fragrant first bubbles, strong second bubbles, and lingering fragrance in third and fourth bubbles"

"Shimen Yinfeng" tea was developed and researched by the former Shimen County Tea Development Corporation in 1991 under the guidance of Professor Zhu Xianming from Hunan Agricultural University. The picking and processing of "Shimen Yinfeng" tea is very meticulous. Before and after the Qingming Festival every year, thick buds or fresh leaves are harvested, graded and spread, and the "four no's" (no rainwater leaves; no dew leaves; no purple buds and leaves; no diseased, weak buds and leaves) are not harvested. Then, it is refined through processes such as spreading, withering, blowing, initial kneading, initial drying, cooling, re kneading, re drying, straightening, shaping, hair lifting, and fragrance lifting

"Shimen Yinfeng" tea has a tight and straight appearance, with silver hairs covering it. Its color is pure and green, and its inner essence is tender and fragrant. The soup color is bright and green, and the taste is fresh, mellow, and mellow. The leaves are tender and green at the bottom, and the tea has a fragrant first brew, a strong second brew, three brews, and four brews, with a lingering aroma

The production method of Shimen Yinfeng

The requirements for picking fresh leaves of Shimen Yinfeng tea are quite strict. It is picked on sunny days before and after Qingming Festival, strictly avoiding rainwater leaves, dew leaves, purple bud leaves, thin and irregular leaves, as well as fish leaves, scales, stems and debris. Fresh leaves require tenderness, uniformity, cleanliness, and neatness. The processing and production involves nine steps: greening, withering, refreshing, stir frying, tightening, straightening, cooling, trimming, and baking. The technical points of each step are as follows:

1. After harvesting fresh leaves, they must be spread in a clean and ventilated room with a thickness of no more than 3cm and a time of 4-10h

2. The temperature of the withering pot is 140 ℃, and 500g of leaves are added. Stir fry with both hands, first cover and then shake. Shake and cover together until the buds and leaves become soft, lose their luster, and the fragrance overflows. Immediately remove from the pot

3. Qingfeng places the withered leaves after being cooked in a bamboo sieve and lifts them more than 10 times to quickly lower the leaf temperature and prevent yellowing<4. Heat the frying pan at 85 ℃, stir fry with both hands gently and slowly. When the moisture content of the leaves is around 40%, remove from the pan

5. Tighten the tea strips

Heat the pot at around 60 ℃ and stir fry until the moisture content of the leaves is about 30%. When there is a slight sound when the tea strips are placed in the pot, grab the tea strips with your right hand and place them flat with your left hand. Rub them in a single direction, starting with light and then heavy, shaking and dispersing while rubbing. Use for about 5 minutes

6. Place the tea in the lower pot at a temperature of around 50 ℃, hold the tea with your right hand and straighten it forward gently. When it is 80% dry, remove it from the pot

7. After the tea leaves are cooked, let them cool for about 4 minutes

8. Put the tea into the pot at a temperature of about 50 ℃ and use it for about 2 minutes. First, straighten the tea leaves. When the tea strips are pulled up and down, pay attention to reducing friction with your hands. When a large amount of white hairs are exposed, immediately remove them from the pot

9. Bake with charcoal fire at a temperature of around 70 ℃, seal and store in a dry place after it is dry enough

Awards and honors of Shimen Yinfeng

In 1993, "Shimen Yinfeng" was named a famous tea in Hunan Province

Won the Gold Award at the 5th Asia Pacific International Trade Fair in 1994

In 1998, won the gold medal of Hunan Province Famous Tea Gold Cup

Won the Silver Award in the International Famous Tea Competition in 1999

Won the Gold Award in the International Famous Tea Competition in 2000

In 2002, won the gold medal in the tea competition of Wuling Mountain area in Hunan, Hubei, Guizhou, and Chongqing

In 2004, won the Gold Award for Famous Green Tea at the First Xingsha Tea Culture Festival in Hunan, China

In 2005, he won the special prize in the 6th "Zhongcha Cup" National Famous Tea Competition

In 2005, it was named one of the "Top Ten Famous Teas in Hunan"

Won the first prize of "Zhongcha Cup" in 2011