Nanshan baimao tea with baimao tea.

White hairy tea is named after its large quantity and white color as snow. According to legend, Nanshan White Cat Tea was planted by Emperor Zhuo of Ming Dynasty, so it is famous tea. "Guangxi Tongjian" contains: "Nanshan tea is as white as snow, in bud, tender as silver needle, superior in color and taste to Longjing, and naturally has the fragrance of lotus, which is really different." 19 15 won the second prize at the World Expo held in the United States to commemorate the navigation of the Panama Canal, and then won the second prize at the Nanjing Commodity Fair. Since then, Nanshan White Cat Tea has gained great fame and is well-known in the world.

White cats are produced in Nanshan, Hengxian County, Guangxi. Tea gardens are mainly distributed in Nanshan Temple and the main peak of Nanshan, with an altitude of about 800 ~ 1000 meters. Here, the mountains and rivers are beautiful, the pines and bamboos are green, the clouds are diffuse, the climate is mild, the annual average temperature is about 20℃, the rainfall is abundant, the annual rainfall is over 1500 mm, the soil layer is deep and the texture is loose. Tea trees are mostly middle-leaf varieties with dense buds and thin and tender leaves, which are ideal raw materials for making white hair tea. White-haired tea is collected from vernal equinox to Qingming. The standard for picking fresh leaves of super tea is one bud and one leaf; The standard of 1 ~ 2 grade tea is one bud and two leaves. Usually, it takes about 45,000 buds to make 500 grams of super white hair tea. Fresh leaves should be picked in time after entering the factory to remove impurities such as purple leaves and insect leaves, and keep the size and color of bud leaves uniform. The main process is divided into five processes: pay-off, setting, twisting, initial drying and full drying.

Deactivating and rolling: Deactivating is carried out in an inclined tank. When the pot temperature reaches about 180℃, put 500 ~ 800g of leaves into the pot, mainly stir-fry, combined with stuffy stir-fry and post-cooling, and continue to stir-fry to achieve the purpose of killing evenly and thoroughly. When the leaves are soft and the stems are constantly broken, take the pan to dissipate heat and knead it into strips.

Primary baking and full baking: primary baking is an important process of white hair tea. At the beginning of drying, the pot temperature is about 65438 020℃. When the dryness reaches 50% ~ 60%, reduce the pot temperature to 70 ~ 80℃ and start setting. First straighten the tea leaves into strips, then put them in your palm and rub them hard before throwing them away. Repeat it several times. When the tea strips are tight and prickly, and the dryness is about 70%, continue to reduce the pot temperature to about 60℃, and gently knead them, so that the tea strips rub against the tea strips and the pot surface, revealing velvet and the color is as white as silver. When the dryness reaches 80% to 90%, take the pan and spread it to cool, and then fully dry it.

The quality characteristics of Nanshan White Cat Tea are: tight string, fine twist, fine fineness, silvery white and green color, high aroma, lotus fragrance, green and bright soup, mellow and sweet taste and light green leaves.