Mengshan Maofeng [Guangxi Mengshan Specialty]

What is Mengshan Maofeng? Authentic Guangxi Mengshan specialty: Mengshan Maofeng

Content summary:Do you want to know what Mengshan Maofeng is? This article is a detailed introduction to the local specialty of Mengshan, Guangxi - Mengshan Maofeng. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information about Mengshan Maofeng. The full text takes about 5 minutes to read, mainly including the basic introduction of Mengshan Maofeng and the product characteristics of Mengshan Maofeng? How did the history of Mengshan Maofeng come about? The awards and honors of Mengshan Maofeng, as well as the tasting and eating methods of Mengshan Maofeng

Introduction to Maofeng in Mengshan

Mengshan tea is also one of the birthplaces of China's tea industry and tea culture. As early as the Western Han Dynasty more than two thousand years ago, the tea ancestor Wu Lizhen began to domesticate and plant wild tea trees in Mengding, beginning the history of artificial tea cultivation. From the Tianbao Yuan year of Emperor Xuanzong of Tang (724 AD) to more than 1100 years in the late Qing Dynasty, it became the only official tribute tea in Chinese history

The Mengshan tea area has unique natural conditions and historical origins for the development of the tea industry. In China's tea history of more than 2000 years, Mengshan tea has always been famous for its delicious taste, excellent craftsmanship, and superior quality. Therefore, it is known as the "Yangtze River Heart Water, Mengshan Top Tea"

Appearance: Fine, tight and evenly rolled, tender green and oily

Tea soup: The soup color is tender green, clear and bright

Aroma: The aroma is long-lasting, fragrant and tender

Taste: Fresh and mellow taste, rich and sweet aftertaste

Leaf base: uniformly bright green and yellow, with even buds and leaves

Throughout history, literati and scholars have praised the Mongolian mountain tea many times. Here are some excerpts to share with tea enthusiasts:

Tang Dynasty Bai Juyi's "Qin Tea" - In the qin, only the Lu River is known, and in the tea, the old one is Mount Meng

Tang Shi Jianwu's "Shu Ming Poem" - A mountain monk asked me what to compare, wanting to drink nectar but fearing anger

Tang King Liyang's "Mengshan Baiyun Rock Tea" - If taught to hold the public opinion, it should be the first tea in the world

Song Wen Yanbo's "Mengding Tea" - The old score is most famous for its Mengding flavor, with dew buds and cloud liquid surpassing the taste of the earth

Song Wen Tong's poem "Thank You for Sending New Tea to Mengding" - Shu soil tea is called holy, and Mengshan flavor is unique

Song Lu You's "A Long Sentence from the Sichuan People's Tea Making Opera" - With rice bags and wine jars in abundance, who will appreciate the fragrance of purple bamboo shoots in Mengshan

Yuanqu Li Dezai's "Happy Spring Comes. Tea House Gift" - Early spring scenery on the top of Mount Meng, high water flavor in the heart of the Yangtze River

The award-winning honor of Mengshan Maofeng

In 1991, it won the second prize of small food at the first International Pearl Festival in Beihai City.

Tasting and Eating Methods of Mengshan Maofeng

Water Temperature: Due to the tender nature of Mengshan tea picking, high water temperature can scald the tea until it is fully ripe. It is recommended to use a water temperature of 80 ℃

Tea dosage: It is recommended to have a tea to water ratio of 1:50, which can also be adjusted moderately according to personal taste

Tea brewing water: It is recommended to use purified water, and it is not recommended to use tap water or mineral water with high calcium or magnesium ions

Tea pouring method: It is recommended to use the upward pouring method

Soup release time: It is recommended to release 2/3 of the tea each time, so that the taste of each brewed tea is better