Jianghua Maojian [Hunan Jianghua Specialty]

What is Jianghua Maojian? Authentic Hunan Jianghua Specialty: Jianghua Maojian

Content Summary:Do you want to know what Jianghua Maojian is? This article is a detailed introduction toHunan Jianghua specialty - Jianghua Maojian. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jianghua Maojian. The full text takes about 5 minutes to read, mainly including the basic introduction of Jianghua Maojian and its nutritional value? What are the product features of Jianghua Maojian? The production method of Jianghua Maojian and the awards and honors of Jianghua Maojian

Introduction to Jianghua Maojian

Jianghua Maojian, with a history of hundreds of years, is mainly produced in Shunniuguling, Dawei Kaiyuan Chong in Lingdong, Yunwu Mountain slopes and beside valleys in the Liangchahe area. There, Cangfeng enters the clouds, the forest is covered with trees, and the clouds and mist are scattered. It can be said that "good tea comes from high mountains and clouds". The special geographical environment has created the famous tea - Jianghua Maojian

Quality characteristics of Jianghua Maojian: The appearance is thick and taut, tightly curled and white hairs are exposed, the internal aroma is clear and high, the soup color is crystal clear, the taste is rich and mellow, and the leaves are tender green at the bottom. Rich in tea polyphenols, amino acids, and nitrogen

The production method of Jianghua Maojian

In long-term practice, local tea farmers have developed a set of tea making experience, believing that emphasizing "metal, wood, water, fire, and soil" is the key technology for making Jianghua Maojian well.

"Gold" refers to the iron pot used for stir frying tea. It is believed that to stir fry good tea, the pot should be thin, with a uniform and smooth texture, and the new pot should be treated with hot oil

"Wood" refers to the fuel used for stir frying tea, which is required to be completely dry and easy to control when heating and cooling

"Water" refers to washing the pot with clean water

"Fire" refers to the appropriate temperature for frying tea. The larger the temperature, the larger the temperature, and the smaller the temperature, the smaller the temperature. As the saying goes, "frying tea is easy but difficult to ignite", which shows the importance of tea roasting temperature.

"Soil" refers to tea buds grown in different soils, and the temperature, time, and gestures during frying should be distinguished

The killing process is carried out in a flat pot. After the killing is done, it must be cooled to dissipate heat and prevent yellowing. After cooling, the withered leaves are placed on a kneading board and kneaded again for 5-6 minutes. After the tea juice is kneaded, they are placed in a pot at around 100 ℃ for stir frying. When the tea leaves are 50% dry, they are taken out of the pot and cooled. After a little kneading, they are put into a pot at a temperature of 60-80 ℃ for shaping. This is an important process that determines the quality and characteristics of Jianghua Maojian

After putting the tea leaves into the pot, stir fry them slightly. When the tea leaves are heated and softened, mix them with both hands while rubbing the strips. Repeat this process for about 30 minutes until the moisture content of the tea leaves reaches about 15%. At this point, the tea strips are tight, smooth, and shiny. Finally, transfer the tea leaves into a pot with a temperature of 50-60 ℃, gently stir fry until fully dry

The award-winning honor of Jianghua Maojian

The Yao people in the mountainous areas of Jianghua County use it as a regular medicine for detoxification and disease removal, and it is said to have been included as tribute in ancient times