Qingyan Mingcui [Specialty of Zhangjiajie, Hunan]

What is Qingyan Mingcui? Authentic specialty of Zhangjiajie, Hunan: Qingyan Mingcui

Summary:Do you want to know what Qingyan Mingcui is? This article is a detailed introduction toHunan Zhangjiajie specialty - Qingyan Mingcui. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information about Qingyan Mingcui. The full text takes about 9 minutes to read, mainly including the basic introduction of Qingyan Mingcui and its nutritional value? Wait

Introduction to Qingyan Mingcui

Qingyan Mingcui is one of the famous teas in China. It is famous both domestically and internationally for its production on the surface rocks of Zhangjiajie National Forest Park, hence the name Qingyan Mingcui. In May 1983, Qingyan Mingcui participated in the "Five Famous Tea" competition in Hunan Province and was awarded the Gold Cup Award for its high-quality tea. In October 1988, participated in the selection of the first National Food Expo in Beijing and won the National Silver Award. Qingyan Mingcui Tea Plantation is located between an altitude of 450 meters and 900 meters, with overlapping mountains, frequent fog, mild climate, fertile soil, and suitable for tea growth. Starting from Qingming to Guyu, fresh leaves are harvested, with the standard being one bud and one leaf or one bud and two leaves for initial development. The production process consists of eight steps: withering, initial kneading, stir frying, initial drying, shaping, spreading and drying. Its quality features include a tightly tied, plump, round, and curved appearance, covered in silver hairs, and a emerald green color. After brewing, the liquid color is tender green and clear, the leaves are fresh and even, the fragrance is long-lasting, and the taste is fresh, mellow, and sweet. The fragrance of drinking lingers at the bottom of the tongue and wraps around the nine intestines

"Qingyan Mingcui" has a beautiful appearance, with tightly tied ropes, round and curved shapes, exposed white hair, and a green color. From the perspective of meat quality, it has a fragrant and rich aroma, with a mellow and sweet taste. After flushing, the soup turns green and the leaves are evenly distributed, making it feel refreshing after drinking

Qingyan Mingcui steamer - special growth environment

The reason why Wulingyuan National Scenic Spot's "Qingyan Mingcui" is of good quality is inseparable from the terrain and climate here. The Huangshizhai and loquat border areas have an altitude of over 1000 meters and a mild climate with misty clouds and high humidity. This unique environment is conducive to the formation and growth of effective components such as amino acids and caffeine in tea. People come to Wulingyuan National Scenic Spot for sightseeing, and drink a cup of "Qingyan Mingcui" tea with the water of Jinbian Stream and Yuanyang Spring, which has endless charm

Production

Closing

Closing plays a decisive role in the quality of Qingyan Mingcui. By high temperature, the characteristics of enzymes in fresh leaves are disrupted, and the oxidation of polyphenolic substances is prevented to prevent the leaves from turning red; Simultaneously evaporating some of the water inside the leaves, making them soft and creating conditions for kneading and shaping. As water evaporates, low boiling aromatic substances with grassy aroma in fresh leaves evaporate and disappear, thus improving the tea aroma Except for special teas, this process is carried out in the withering machine. The factors that affect the quality of withering include withering temperature, leaf feeding rate, withering machine type, time, and withering method. They are a whole, interrelated and interdependent

Rolling

Rolling is a process of shaping the appearance of Qingyan Mingcui. By utilizing external force, the blades can be kneaded and flattened, rolled into strips, reduced in volume, and made easier to brew. At the same time, some tea juice overflows and adheres to the surface of the leaves, which also plays an important role in improving the concentration of tea flavor. The rolling process of making Qingyan Mingcui can be divided into cold rolling and hot rolling.

It is called cold kneading, which means that the green leaves are spread and cooled before being rolled and kneaded.

; Hot kneading refers to the rolling and kneading of withered leaves while they are still hot, without cooling them down. Tender leaves should be cold kneaded to maintain a bright yellow green color at the base of the tender green leaves, while old leaves should be hot kneaded to facilitate tight knots and reduce fragmentation. In addition to manual operation, the rolling and twisting of large quantities of Qingyan Mingcui tea has been mechanized

Drying

The purpose of drying is to evaporate water, tidy up the appearance, and fully utilize the tea aroma. There are three drying methods: drying, stir frying, and sun drying. The drying process of Qingyan Mingcui usually involves first drying and then stir frying. Due to the high moisture content of the rolled tea leaves, if they are directly stir dried, they will quickly form clumps in the pan of the drying machine, and the tea juice is prone to sticking to the pot wall. Therefore, the tea leaves should be dried first to reduce the moisture content to meet the requirements for pan frying

Excitatory effect

The caffeine in tea can stimulate the central nervous system, helping people to uplift their spirits, enhance their thinking, eliminate fatigue, and improve work efficiency

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 syrup can be used to treat acute jaundice hepatitis

Strong cardiac and antispasmodic 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

Inhibit arteriosclerosis

Tea polyphenols and vitamin C in tea have the effect 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

Antibacterial and bacteriostatic effects

Tea polyphenols and tannic acid in tea act on bacteria, solidifying their proteins and killing them. Can be used to treat intestinal diseases such as cholera, typhoid fever, dysentery, enteritis, etc. Skin sores, ulceration, and pus discharge, as well as external injuries that have broken the skin. Washing the affected area with strong tea has anti-inflammatory and antibacterial effects. Treating oral inflammation, ulceration, and sore throat with tea leaves can also have certain therapeutic effects

Weight loss effects

Tea contains various compounds such as caffeine, inositol, folate, pantothenic acid, and aromatic substances, which can regulate fat metabolism. In particular, oolong tea has a good effect on breaking down protein and fat. Tea polyphenols and vitamin C can lower cholesterol and blood lipids, so drinking tea can help with weight loss

Anti caries effect

Tea contains fluoride and fluoride ions, which have a great affinity for calcium in teeth and can become a more insoluble "fluorapatite" in acid, just like adding a protective layer to teeth, improving their ability to resist acid and caries

Inhibition of cancer cells

According to reports, flavonoids in tea have varying degrees of in vitro anti-cancer effects, with stronger effects including vitexin, mulberry pigment, and catechins