Huoshan Mountain Range is located in the west of Anhui Province, bordering on Dabie Mountain at the junction of Henan, Hubei and Anhui. The elevation of Baimajian, the main peak, is1.774m.. The county seat is famous for its mountains. The Dabie Mountains and Huoshan Mountains in the southwest of Huoshan County run through the whole territory from southwest to northeast, with high terrain in the south and low terrain in the north. Huoshan Mountain from southwest to northeast and Dabie Mountain from northwest to southeast have a sharp turn, commonly known as "Huoshan Arc". The upper reaches of the "Huoshan Arc" above the Foziling Reservoir are the main producing areas of Huoshan yellow buds at present.
The "Huoshan Arc" along the northwest, west, south and southeast borders of Huoshan County constitutes a series of barriers connected by mountains, forming a periphery higher than the central hinterland, and only the dam area of Foziling Reservoir is a long and narrow canyon mouth. The "Huoshan Arc" is 800 meters above sea level in Zhongshan District, with high mountains, steep slopes, deep valleys, cold winters and few tea trees. Branches and shoulders at an altitude of 400-800 meters are suitable for making tea, and high-grade Huoshan yellow buds are mostly produced in this area. The low mountain valley basin in the upper reaches of the Dongpi River is an important producing area of Huoshan yellow bud (also known as Huoshan tea), with thick slope and fertile land, and there are Foziling and Mozitan reservoirs to regulate the climate. Huoshan County's land span is 3 1 degree -3 1 degree-3/minute east longitude 1 15 degree 55 minute-1 16 degree 43 minute. It belongs to the north subtropical humid monsoon climate zone, with four distinct seasons, moderate heat and cold, great regional differences and great vertical changes.
Annual average temperature 15. 1℃, July average temperature 27.87℃,1October average temperature 2℃. There are few hot summers and winters, and the duration is not long. ⊙0℃ lasts for 336 days, and the annual accumulated temperature is 4700℃. The drop rate of maximum temperature with altitude is larger than usual, especially in summer, which can reach 0.7-0.8℃/ 100 m, and it is cool in summer in mountainous areas. There is often obvious inversion below 800 meters in mountainous areas. The high temperature weather at ≧35℃ in Chengguan lasts for 23 days, but the vertical decline rate is large, and there is almost no high temperature weather in mountainous areas above 500 meters.
The annual average radiation is 488. 18 kJ/cm2, the annual sunshine hours are 2 000-2 200 hours, and the annual sunshine rate is 47% (53% at most and 40% at least in history).
Precipitation Annual precipitation 1, 1, 000- 1, 600 mm, general altitude1000 m, average precipitation 60-70 mm, precipitation in the mountain is more than that outside the mountain. The precipitation in spring and summer accounts for about 70% of the whole year, and it is less in autumn and winter.
The relative humidity is 80% all the year round, and ≧80% of the days in the whole year are around 200 days, with less low humidity and dry weather.
The total number of foggy days in the whole year is about 24-33 days, and there are more in the mountains than outside. According to the observation of the county meteorological bureau, the annual precipitation of Baijiashan (the origin of genuine yellow buds) in Dahuaping Town, which is 500 meters above sea level, is 1.8 1.8 mm, and the average annual foggy days are 1.8 1 day.
Yellow brown soil is widely distributed in middle and low mountainous areas and hilly areas, mostly acidic and weakly acidic (pH5-6.5), with coarse yellow brown soil accounting for 96.84%. The soil-forming parent material is the residual slope deposit of weathering of various rocks, and the soil is in the early stage of development, with the characteristics of "coarse bone" and "thin layer" (it belongs to large gravel soil, and the soil layer is mostly less than 30 cm), with good permeability, poor fertility preservation and wide adaptability. According to 1984 soil survey, the average contents of various nutrients are: organic matter 2.5%, total nitrogen 0. 12%, available phosphorus 1 1 mg/kg, and available potassium 86 mg/kg.
Huoshan yellow bamboo shoots are mainly produced in Jinzhuping, Jinjishan, Jinjiawan, Wumijian, Mozitan and other places in the mountainous area above 600 meters above sea level in Huoxian County. Here, the mountains are foggy, the rain is abundant, the relative humidity of the air is high, the air is diffuse, the temperature difference between day and night is large, the soil is loose, the soil is fertile, the PH value is about 5.5, the forest and tea are flourishing, and the ecological conditions are good, which is extremely suitable for the growth of tea trees.
Mining technology
The fresh leaves of yellow buds are tender. Due to the cold in mountainous areas and highlands, the excavation period is usually 3-5 days before Grain Rain. The standard picking method is one bud and one leaf, and one bud and two leaves begin to appear. Yellow buds require good freshness of fresh leaves, and the collected fresh leaves should be thinned to lose surface moisture. Generally, it is prepared in the morning and afternoon and completed in the evening. The yellow buds of Huoshan Mountain are divided into special grade, first grade, second grade and third grade.
The production of yellow buds is divided into five processes: water fixation, primary drying, spreading, secondary drying and full drying.
Deactivating: Use a flat pan with a diameter of 60-70cm, two or three pots to build a stove, two pots are divided into raw pots and cooked pots, and three pots are divided into inner pots (raw pots), middle pots and outer pots (cooked pots). Use charcoal as fuel. The temperature of the raw pot is high, and the sound of frying sesame seeds can be heard when fresh leaves enter the pot. The amount of leaves put into each pot is about100g. Stir-fry with reed broom or sorghum broom, stir-fry thoroughly in a raw pot, remove the leaves and shake them off, with light force, without damaging the buds. Cooked pot continues to finish enzyme inactivation, and it should be properly coordinated with raw pot to prevent "putting the pot on and urging the pot on, and putting the pot on". When the enzyme is completely removed, let it cool.
Initial baking spread: the initial baking is carried out in a baking cage with a fire temperature of about 100oC, and 5-6 pots of water-fixing leaves are put in each curing barn. When drying, spread it evenly, and when it is 50% to 60% dry, bake it twice and once, and then bake it again when it is about 70% dry. After spreading for 1-2 days, it will turn yellow and dry again after removing impurities.
Re-baking: Continue baking yellowed tea leaves to evaporate water and inhibit yellowing. The temperature depends on the degree of yellowing. If the yellowing degree is insufficient, the temperature should be low, and if it is moderate, the temperature should be high. Generally, the fire temperature is controlled at about 90oC, and it is baked until 80% to 90% dry. Then let it regain its moisture 1-2 days to promote further yellowing.
Full baking: temperature 100- 120oC to enhance the fragrance of tea. Bake it over frequently, gently and evenly, until it is dry enough, and put it in a tube while it is hot.
quality characteristic
The shape of yellow buds is flat and slightly spread, and the flowers are even. It looks like a sparrow tongue, light green, with lasting fragrance, fresh and mellow taste, bright soup color in Huang Chengcheng, and light yellow and bright leaves at the bottom. Its production process includes five procedures: water fixation (green pot and cooked pot), rough fire, spreading, full fire, picking and re-fire.
Health care function of yellow bud
(1) Drinking yellow buds often is beneficial to reducing fat and weight.
Yellow buds can promote human fat metabolism and reduce blood lipids.
Yellow bud is a kind of non-fermented natural tea, which retains the natural substances in fresh leaves and is rich in amino acids, tea polyphenols, vitamins, fatty acids and other beneficial components. Tea polyphenols can remove cholesterol accumulated on the arterial wall and inhibit the uptake of low-density lipoprotein cholesterol by cells, thus achieving the purpose of reducing blood lipid, preventing and buffering arteriosclerosis.
In addition, various aromatic compounds rich in yellow buds can also dissolve fat, remove turbidity and greasy, and prevent fat accumulation in the body, while vitamins B 1, C and caffeine can promote gastric juice secretion and help digestion and fat elimination. Therefore, yellow buds can increase the metabolism of body fluids, nutrients and calories, strengthen microvascular circulation, and reduce the deposition of finger fat in the body, thus achieving better slimming effect.
(2) Drinking yellow buds often helps to resist radiation.
Computer radiation not only harms our health, but also affects the quality and efficiency of work. People who often use computers can drink yellow bud tea to supplement specific plant nutrition and eliminate dark circles caused by computer radiation. The concentrated tea polyphenols contained in yellow buds can inhibit the damage caused by free radicals to skin supporting fibers, which is recognized as the most effective anti-free radical factor at present. Yellow shoots contain effective components of radiation protection, mainly tea polyphenols, lipopolysaccharide, vitamin C, vitamin E and some amino acids. Its mechanism of action is also aimed at detoxification of a large number of free radicals caused by radiation and poisoning caused by peroxide. Tea polyphenols can resist oxidation and scavenge free radicals, so as to achieve the effect of radiation protection and play the role of radiation protection agent.
(3) Drinking yellow buds regularly can protect teeth and improve eyesight.
The basic components of tooth tissue are fluorine, phosphorus and calcium, which make teeth smooth and hard, acid-resistant and wear-resistant. The fluorine content of yellow bud tea is high, about 75- 100 mg per kilogram. Therefore, drinking tea regularly can absorb enough fluorine to meet the human body's demand for fluorine, which is conducive to protecting teeth and strengthening teeth. Moreover, tea can also prevent dental caries. Because the human body's ability to prevent caries is related to the fluorine content in the hard tissue of teeth. Drinking yellow bud tea or gargling with tea is an effective method to prevent and treat dental caries.
(4) Eating regularly is beneficial to longevity and anti-aging.
There is no doubt that yellow buds can make women more beautiful! Yellow bud is not only rich in vitamin C, but also contains flavonoids, which effectively increases the antioxidant effect of vitamin C. The combination of the two can be said to have a rare effect on maintaining skin whitening.
It is an ideal anti-aging agent if tea polyphenols are extracted from tea and made into drugs. But at present, not everyone can stay young by tea polyphenols. Just drinking a few cups of green tea every day can prolong life.
(5) Drinking yellow buds often can refresh your mind.
Yellow shoots contain a proper amount of caffeine, and thearubigins can't exert its disadvantages in the body, but proper stimulation of skeletal muscle and acceleration of skeletal muscle contraction can excite the central nervous system. In addition, the volatile oil in tea is fragrant and refreshing, which has the effect of refreshing the brain. After intense work and labor, drinking a cup of yellow bud tea can refresh the spirit and relieve fatigue; Drinking a cup of yellow bud tea at work can improve the curative effect.
(6) Drinking Huoshan Yellow Bud regularly can enhance immunity.
The human body has its own immune function to resist the invasion of foreign microorganisms and maintain health. This immune defense system recognizes pathogens invading human body through the formation of immune protein group, and then produces antibodies and macrophages from white blood cells and lymphocytes in human body to perform the task of panic attack. Drinking tea can increase the number and activity of white blood cells and lymphocytes in human body, promote the formation of interleukin in spleen cells, and thus enhance human immune function.
(7) Drinking Huoshan Yellow Bud regularly can deodorize, help digestion and improve the stomach.
Catechins in yellow bud tea have the following four functions of eliminating bad breath: ① eliminating methyl mercaptan, a bad breath substance in the mouth; (2) It combines with amino acids and is the matrix of oral bacteria; ③ It has bactericidal and bacteriostatic effects on bacteria in oral cavity; ④ Purification of enzymes in oral saliva.
Drinking yellow bud tea can eliminate bad breath on the one hand and help digestion on the other. This is because tea contains aromatic substances, which can not only stimulate the secretion of gastric juice, help digestion and absorption, but also eliminate the scale in the stomach and relieve symptoms such as dry mouth and bad breath.
As an alkaline beverage, the minerals in yellow buds can neutralize acidic foods and keep the normal pH of human body fluids (slightly alkaline), thus helping people stay away from "sub-health" and "rich diseases". In addition, the tannins in yellow bud have the function of membranous bacteria, and caffeine can enhance the secretion of gastric juice and help digestion, so drinking yellow bud tea often can also have strong gastrointestinal function.
(8) Promoting fluid production to quench thirst and relieve summer heat.
"Tea Spectrum" records that "people can quench their thirst by drinking real tea". "Daily Compendium of Materia Medica" records that tea can "relieve trouble and quench thirst". In Sun Da Slo's Collection of Tea Spectrum, he said, "Relieve boredom and thirst, turn into a thin man, and tea and tea are beneficial." As we all know, drinking tea can quench your thirst. In the midsummer heat, a cup of green tea is full of saliva. Tea soup not only supplements water to human body, but also has obvious thirst quenching effect because polyphenols, free sugars, amino acids, vitamin C and saponin compounds in tea react with saliva in oral cavity.
Tea is also a drink for clearing away heat and fire. Li Shizhen, a famous doctor in ancient China, wrote in Compendium of Materia Medica: "Tea tastes bitter and cold, and the yin in the yin drops heavily, which can best reduce the fire. Fire is a disease, fire is clear! " From the perspective of Chinese medicine, tea, especially green tea, is a cool food that can clear fire.
Yellow bud brewing method
Tea is in water, water is in a vessel, and soup is salty in fire. Tea, water, utensils and fire are necessary conditions for making tea. If you want to make a good cup of tea, you must have brewing skills. Brewing technology includes understanding the brewed tea, mastering the water temperature and time required for making tea, brewing technology and procedures. Different teas have different brewing methods. Here is a brief introduction to the brewing method of Huoshan yellow bud:
1. Preparation: Use a colorless and transparent glass to brew the yellow buds, so that you can better appreciate the fairy posture of the tea leaves fluttering up and down in the water and appreciate the color and fineness of the yellow buds. Besides, you must have a kettle, a tea stove, a cup holder and so on.
2, choose water: Lu Yu's "Tea Classic" cloud: on the landscape, in the river, the well water is on time. Spring water, stream water, snow water and rain water are the most important water for making tea, followed by river water and water. If tap water is used, it will take 24 hours to volatilize chlorine. To brew yellow buds, you should choose light and sweet soft water.
3, waiting for soup: running water must be fried with live fire, boiling water should be cooked with strong fire. The water temperature of brewing yellow buds should be about 80 degrees, which is what the ancients called crab eye soup.
4, cleaning the cup: cleaning the cup.
5. Tea: The ratio of tea to water is moderate, and the brewed tea is fragrant and pleasant. When brewing yellow buds, the ratio of tea leaves to water is roughly 1: 50, that is, about 2g of tea leaves are poured into each cup and 100ml of water is poured.
6. Infiltration: At the beginning of the crab eye, when the wind is about to blow, gently wash the water along the periphery of the cup by rotating water injection, and the water injection amount is about 1/4- 1/3 of the cup capacity. The soaking time is 20-60 seconds, so that the yellow buds can absorb water and expand, which is convenient for inclusion precipitation.
7. Brewing: lift the kettle, let the water rush down from a height, lift the kettle from top to bottom with the strength of your wrist, and repeat it three times. This action is called Phoenix Three Nods. Pour about 70% into the cup, that is, seven points of tea and three points of affection. The function of Phoenix Three Nods is to make the tea in the cup roll up and down under the impulse of water, thus promoting the rapid leaching of effective components in tea; The second is to pay tribute to the guests. Three nods symbolize humility and sincerity, such as bowing and bowing.
8. Tasting: Before tasting, enjoy the tea soup, watch the color, smell the fragrance and enjoy the shape, and then taste the tea soup while it is hot. The yellow bud is shaped like a sparrow tongue, light green, with lasting fragrance, fresh and mellow taste, sweet taste, yellow-green, clear soup. The first bubble tastes the fresh fragrance of tea; Secondly, tea has the strongest fragrance and the best taste, so we should fully experience the characteristics of tea soup, such as moistening the throat, leaving fragrance on the teeth and cheeks and endless aftertaste; The third time, the taste of tea is weak and the aroma is reduced. I usually don't drink after three bubbles.