Mojiang Cloud Needle [Yunnan Mojiang Specialty]

What is Mojiang Cloud Needle? Authentic Yunnan Mojiang specialty: Mojiang Yunzhen

Content summary:Do you want to know what Mojiang Yunzhen is? This article is a detailed introduction toYunnan Mojiang specialty - Mojiang Yunzhen. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Mojiang Yunzhen. The full text takes about 6 minutes to read, mainly including the basic introduction of Mojiang Yunzhen and the product characteristics of Mojiang Yunzhen? How did the history of Mojiang Yunzhen come about? The production method of Mojiang Cloud Needle and the awards and honors of Mojiang Cloud Needle

Introduction to Mojiang Yunzhen

Mojiang Yunzhen is one of the needle shaped sun dried green teas.

. Produced in Mojiang Hani Autonomous County, Yunnan Province, it is named after its tight and slender appearance resembling a needle, straight and straight seedlings, and silver white buds. Yunzhen tea is made from fresh leaves of Yunnan large leaf seeds, with one bud and one leaf accounting for 70% and one bud and two leaves initially expanding by 30%. Stir fry the tea leaves in a pot at high temperature for withering, then knead and knead the tea strips. When cooking, use techniques such as flat kneading, rolling, kneading, and rolling to make the tea strips straight, tight, and fine like needles. Drying is done by air drying or sun drying, and tea leaves need to be re dried to enhance their fragrance before leaving the factory

Method of making Mojiang Yunzhen

The picking standard for Yunzhen tea is mainly one bud and one leaf, accounting for 60% of the weight, with one bud and two leaves as secondary, accounting for 40%. The processing method is manual finishing, mechanical initial kneading, manual shaping, and air drying until fully dry. The main processes include withering, initial kneading, shaping (including three processes of kneading, rolling, and rolling), drying, sieving, and reheating

Among them, shaping is the key to the formation of Yunzhen tea, while air drying gives Yunzhen tea a dry characteristic

Forming is carried out on the basis of the initial rolling of the withered leaves and the initial shaping of the tea leaves into strips. Divide the process into three parts: rubbing, rolling, and kneading

When the dryness of the leaves reaches over 90%, take them out of the pot and air dry them

Drying is to evenly and smoothly spread the shaped leaves on a dustpan, and let them dry until they are dry enough. The moisture content of the dry enough leaves is about 7%

The award-winning honor of Mojiang Yunzhen

In 1945, the technology was introduced from Japan and imitated the Japanese "Yulu Tea" process for frying, hence the original name "Yulu Tea". In 1958, the process was improved from steaming green to pot style withering, which improved the quality and changed the style. In 1975, it was renamed Yunzhen Tea and was rated as a high-quality product in the region for three consecutive years. In 1984, it was listed as one of the six famous teas in the province