Nanshan White Hair Tea [Specialty of Heng County, Guangxi]

What is Nanshan White Hair Tea? Authentic specialty of Heng County, Guangxi: Nanshan White Hair Tea

Summary:Do you want to know what Nanshan White Hair Tea is? This article is a detailed introduction to the local specialty of Heng County, Guangxi - Nanshan White Hair Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Nanshan White Hair Tea. The full text takes about 9 minutes to read, mainly including the basic introduction of Nanshan White Hair Tea and its nutritional value? What are the product characteristics of Nanshan white tea? How did the history of Nanshan white tea come about? How to make Nanshan white tea and distinguish its authenticity? Wait

Basic Introduction of Nanshan White Hair Tea

Nanshan White Hair Tea, named after the dense white hairs covering the back of the tea leaves, is produced in Nanshan, Heng County, Guangxi Zhuang Autonomous Region and belongs to the famous green tea category. The strands are tight and slightly curved, covered in fine hairs, with a silver white transparent green color and a clear aroma, accompanied by the fragrance of lotus flowers. The soup color is green and bright, with a mellow and sweet taste, and the leaves are tender and bright green at the bottom

The roasting method of Baimao tea is exquisite, and only one bud and one leaf are harvested for the top grade tea, while only one bud and one leaf are harvested for others. When encountering tea leaves and leaves from the school, they still need to be torn into 2-3 pieces. The processing method involves stir frying and withering in a pot, drying with a fan, gently kneading with both hands, and combining frying and kneading, repeated three times. Finally, dry over low heat on a charcoal oven. The finished tea is emerald green in color, with tightly tied and curved strands; The fragrance is pure and long-lasting, with lotus and egg milk aromas; The tea soup is clear green and bright, with a strong taste, sweet and smooth aftertaste, and tender green leaves at the bottom

How did the history of Nanshan white tea come about

Production Method of Nanshan White Hair Tea

The technological characteristics of Nanshan White Hair Tea: The roasting method of white hair tea is fine, and only one bud and one leaf are harvested for high-quality tea. When encountering larger tea leaves and stems, they need to be torn into 2-3 pieces. The processing method involves stir frying and withering in a pot, drying with a fan, gently kneading with both hands, and combining frying and kneading three times. Finally, it is dried over low heat on a charcoal grill

Slaying and rolling: Slaying is carried out in a tilted pot. When the pot temperature reaches around 180 ℃, add 500-800 grams of leaves and stir fry mainly with shaking, combined with slow frying. Later, cool down and continue to stir fry to achieve the goal of killing evenly and thoroughly. When the leaves are soft, the stems are constantly folded, the heat is released from the pot, and they are rolled into strips

Initial drying and foot drying: Initial drying is an important process for white tea to tighten and show off its fine lines. At the beginning of drying, the pot temperature is around 120 ℃. When the dryness reaches 50-60%, lower the pot temperature to 70-80 ℃ and start shaping. First, straighten the tea leaves into strips, then place them in the palms of both hands and rub and scatter them vigorously. Repeat this several times. When the tea strips are tightly tied, have a prickly texture, and have a dryness of about 70%, continue to lower the pot temperature to around 60 ℃, gently rub and knead them, causing friction between the tea strips and between the tea strips and the pot surface, revealing the fine hairs and making the color white as silver. When the dryness reaches 80-90%, start the pot and cool it down. After cooling, let it dry thoroughly

Nanshan White Hair Tea Spring Tea, Summer Tea, and Autumn Tea: Spring tea has strong and full buds and leaves, dark green color, moist texture, tightly tied and thick strands; The brewed tea has a strong flavor, mellow and refreshing taste, strong aroma, and soft and bright leaf base. Summer tea has a rough and loose appearance, with mixed colors and distinct woody leaves and buds; The brewed tea has an astringent taste, hard leaf base, exposed leaf veins, and is mixed with copper green leaves. Autumn tea has a tight and thin appearance, with many strands, light and thin, and a green color; The brewed tea has a light color, a mild and sweet taste, a light aroma, soft leaf base, and mostly copper colored single pieces

High mountain tea and peaceful tea: High mountain green tea has a thick and heavy appearance, a green color, and a rich luster; The brewed tea soup has a bright green color, long-lasting aroma, strong taste, bright leaf base, and soft leaf texture. Flat tea has a slender, elastic, and light appearance, with a yellow green color; The brewed tea has a light color, a plain aroma, a mellow taste, hard leaves, and exposed veins