Xinyang Maojian handmade tea contest fully embodies the competition principle of "openness, fairness and justice". Participants bring their own tea-frying handles, choose their own fire-burning assistants, draw lots to determine the competition order and the position of the wok, and the roasted tea leaves are sealed by anonymous numbers. The jury will score according to five factors: "shape, soup color, aroma, taste and bottom of leaves". Pure bud: 100% single bud. Secondary bud: Pure bud is a mixture of a small bud and a leaf, and tea made without screening is generally secondary bud.
Bud bag: mostly one bud and one leaf, with full bud head and tender leaves, belonging to semi-long tea bud.
One bud and one leaf: the bud is longer than the leaf, that is, one flag and one cannon.
One big bud and one leaf: the leaves are longer than the buds, and this kind of tea only exists in the late stage of spring tea picking.
The first pick: spring tea is the first tea.
Secondary picking: The leaves of spring tea after the first tea picking germinate and grow for the second time.
Pure buds have orchid fragrance, osmanthus fragrance and sweetness.
The secondary buds are mostly fragrant and sweet chestnut flavor.
Buds are mostly tea-scented and slightly bitter.
A bud and a leaf are fragrant, and tea tastes heavy.
Light green: light green and light yellow.
Yellow-green: mainly green, with yellow in the green.
Delicate: many buds. The leaves are small and tender.
Old flavor: the taste of tea aging.
Purity: the tea fragrance is not high or low, and it is pure and normal.
Xianhao: The fluff content is particularly high. Xinyang's famous tea was recorded in the Tang Dynasty. In Tang Dynasty, Lu Yu's Tea Classic and Li Zhao's Supplement to National History both listed Yiyang tea as the famous tea at that time. In the Song Dynasty, Xinyang tea was listed by Song Huizong and Zhao Ji as the famous tea in Huo Zhi, the History of Ning's Poetry, and Daguan Tea Theory. In the Yuan Dynasty, according to Ma Duanlin's Literature General Examination, "Guangzhou produces famous teas such as Dongshou, Qianshan and Bobian". There are few records about famous tea in Ming Dynasty. In the Qing Dynasty, tea production recovered rapidly. The mid-Qing Dynasty is another period of rapid development of tea production in Henan. Tea-making technology is becoming more and more exquisite, and the quality of tea-making is becoming more and more exquisite. Before the Qing Dynasty, Xinyang Maojian tea appeared.
During the Guangxu period of Qing Dynasty (1903- 1905), Cai Zuxian, the former director of Xinyang Anti-smuggling and a member of the old tea office, put forward an initiative to grow tea in the mountains. Gan, then director of Xinyang Research Institute and with abundant funds, responded positively. In 1903, Wang Zimo and the landlord Peng Qingge resumed planting tea at the northern foot of Lei Zhen, Xinyang, and established the "Yuan Zhen" tea house. A tea teacher named Yu was invited from Anhui to help guide the planting and production of tea trees.
1905- 1909 Gan invited, Wang Xuanqing and others to Xinyang Camel Store to discuss tea planting, organized Hongji Tea House, sent Wu Shaoqu to Lu 'an, Anhui Province to buy tea seeds, and invited Lu 'an tea teachers Wu Jishun and Wu Shaotang to help guide tea planting and tea making. The method of making tea basically follows the frying method of "melon slice" tea, and Xiaoping pot is divided into raw pot and cooked pot for frying. Broom handles for tea-frying tools and two broomsticks for green pots, 0.5 m long and 0. 1 m thick, with each hand holding 1, were picked and fried. Use a big broom handle for cooking pot, without kneading dough. This is the original production technology of Xinyang Maojian tea.
19 1 1 year, Gan established teahouses in Ganjiachong and Xiaosunjia, which promoted the development of Yishan tea garden. Tang Huiqing, a tea merchant, went to Hangzhou West Lake to buy tea seeds and learn the frying technology of Longjing. After I came back, on the basis of the "melon slices" frying method, I integrated the "Longjing" method into the frying of Xinyang Maojian, and changed the raw pot into a raw and cooked pot with a small handle. The tea made by this frying method is the embryonic form of Xinyang Maojian Tea, a famous tea in China. From June 5 to 10, 2007, Japan held the second World Green Tea Conference. Xinyang Maojian Tea competed with hundreds of green tea varieties brought by officials and 200 representatives from 29 countries and regions such as China, Japan, South Korea, India, Sri Lanka, the United States and Vietnam in the World Green Tea Competition for the 20 highest gold medals set by the conference. Xinyang Maojian Tea won 6 highest gold medals, 10 gold medal, 5 silver medals and China green tea gold medal in 2007 World Green Tea Conference.