Yingshan Yunwu Tea is produced in Tiantangzhai, the main peak of the southern foot of Dabie Mountain in the northeastern part of Hubei Province. The unique ecological environment and climatic conditions have created this kind of high quality tea.

Yingshan Yunwu Tea was rated as “Top Ten Famous Tea in Hubei”. “Yingshan Yunwu Tea” is refreshing, antipyretic and thirst-quenching, anti-drug, anti-inflammatory, anti-inflammatory, anti-mite, slimming, and diuretic. Clear eyes, clearing the smoke, detoxification, reducing blood fat, reducing cancer, increasing the elasticity of the blood vessel wall, preventing atomic radiation damage, etc. The method of brewing cloud tea is also very particular about the method of brewing. Half a cup of boiling water, the temperature is between 80 ° C and 90 ° C, without a lid, the tea stretches like a cut, green like a new leaf. Mustache, add two more water, in the clear yellow green tea, like There are clusters of Camellia, which are invigorating. The taste is mellow, the fragrance is refreshing, and the heart is refreshing. Every time you renew the water, don't wait to drink and then continue the water, but you need to use a quarter of the water in the cup. When the water is renewed, it is still mellow and fragrant. It won the award in Hubei Province in 1987. The nine famous teas include 5 items, and later won the national tea competition. There are "Yingshan Yinhao" and "Yangjiaochun". Jifeng Maojian, “Changchao Chuangqing”, “Jifeng Maojian” and “Yangjiaochun” tea were rated as excellent products. Cultural Legends Legend Sun Wukong often eats Xiantao, melon and fruit when I am a monkey king in Huaguoshan. One day, I suddenly remembered to taste the fairy tea that the Jade Emperor and the Queen Mother had drunk, so I went up to the sky and drove Xiangyun down to see the green of Jiuzhou South. When I looked carefully, it was a tea tree. In the golden autumn, the tea tree has been seeded, but Sun Wukong does not know how to pick it. At this time, a group of passionate birds flew in the sky. After seeing the monkey king, he asked him what he was going to do. Sun Wukong said, "My flower and fruit mountain is good but there is no tea tree. Pick some tea seeds, but I don't know how to pick them up. "The birds listened and said, "Let's help you pick it up." "They began to spread their wings and came to the tea garden in Nanguo. They had tea seeds and flew to Huaguoshan. The passionate birds had tea seeds in their mouths, crossed the clouds, the higher the mountains, the big rivers, and the ones that flew forward. When Zhifei flew over the mountains, Yu Shengjing attracted them deeply, and the lead birds couldn’t help but sing songs. The lead birds sang and the other birds followed and sang. The tea seeds fell from their mouths and went straight. Into the rock gaps of the peaks of the mountains. From then on, the misty mountains of the mountains grow a tree of tea, producing a cloud of tea with a fragrant scent.

Yingshan Yunwu tea quality technical requirements (a) varieties. Echa No.1, Echa No.5, Baimuzao, etc. are suitable for processing the middle and small leaf clones of Yingshan Yunwu tea. (2) Site conditions. The protected area is above 300 meters above sea level; the soil type is yellow brown soil, and the soil pH is 4.0 to 6.5. (3) Cultivation management. 1. Seedling: Choose sexual reproduction and asexual reproduction. 2. Tea plantation: The planting time is from February to March in the early spring or from October to November in autumn, and the cultivation density is controlled at 60,000 plants/ha to 90,000 plants/ha. 3. Fertilizer management: Based on organic fertilizer, apply more than 500kg of organic fertilizer per 667m2 (mu). 4. Tree crown culture: plastic trimming, young tea garden is divided into three times in the early spring, and the adult tea garden is lightly trimmed once a year. 5. Picking: According to different grades of Yingshan Yunwu Tea, it is picked according to the standard. 6. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Processing technology. Yingshan Yunwu Tea has three grades: spring bamboo shoots, spring core and spring. 1. Spring bamboo shoots: a famous bamboo green tea made from a single shoot of a new shoot of tea tree. The spring bamboo shoot production process consists of killing green, frying two greens, frying three greens, drying and selecting. (1) Killing: Killing with a special pot for making tea. The amount of leaves per pot is 150g to 200g, first stir fry, then stir fry, shake and combine. The temperature of the killing is high first and then low, and the temperature of the leaf is from 100 ° C to 110 ° C, and the temperature of the green leaves is from 60 ° C to 70 ° C. The total time is about 7min. (2) Stir-fried two greens: After killing the green leaves, the fried green leaves are fried, and the amount of leaves is two pots to kill the green leaves. When the leaves are cast, the pot temperature is 90 °C. It is mainly based on shaking and frying. When the tea bar has no sticky feeling, it is repeated several times. When the tea bar is slightly licked, it will be cool. The total time is about 8 minutes. (3) Fried Sanqing: The amount of leaves per pot is two pots of two green leaves. When the leaves are cast, the pot temperature is 70 ° C. In the meantime, you should straighten the tea. When the tea bar completely loses its viscosity, the pot temperature is kept at 50 ° C, and the lifting is started. When the white smoke is revealed, the pan is cooled. The total time is about 8 minutes. (4) Drying: Drying with a special drying cage or dryer. It is divided into initial baking, re-baking and foot-drying three times. The water content of tea leaves after drying shall not exceed 6.5%. (5) Selection: Perform wind selection to remove ash, flakes and ends. 2. Chunrui: A curly, famous green tea made from the first shoot of a new shoot of tea tree. The production process of Chunrui consists of killing, simmering, frying two greens, frying three greens, drying and selecting. (1) Killing: You can use mechanical killing. Hand-killing is made with a special pot for making tea. The amount of leaves per pot is 200g to 300g, and the pot temperature is 120°C when the leaves are placed. After simmering, stir fry, shake and boring, the whole time is about 7min. (2) 揉捻: 揉捻On the raft or on the train. The manual method is to use a single push or a double handle. The method of pushing one hand: holding the tea leaves in one hand and rolling forward along the squat, the other hand (the gesture is the same as above), bringing the tea leaves back to the chest along the shackles, and then rolling forward, so that the hands are alternated;揉 : :: The four fingers of the two hands are close together, the thumb is separated, and the tea leaves are held in both hands in a clockwise direction. (3) Stir-fried two green: It is carried out on a special pot for making tea, 200g to 300g of eucalyptus leaves per pot, and the pot temperature is 100 °C when the leaves are placed. The main reason is to stir fry, and use the smoldering to speed up the leaf temperature. When the tea leaves no sticky feeling, the pot temperature is kept at 70 °C to 80 °C, and the tightness is carried out until the tea leaves have a slight tingling feel. The total time is about 8 minutes. (4) Stirring Sanqing: It is carried out on a special pot for making tea. The amount of leaves per pot is two pots of two green leaves. When the leaves are cast, the pot temperature is 90 °C. Stir fry first, then stir fry, until the tea has a thorny feel, keep the pot temperature at 60 to 70 ° C, and carry it out until the white is revealed. The total time is about 7 minutes. (5) Drying: Drying with a special drying cage or dryer. The initial baking and the double drying are completed twice, and the water content of the tea after drying should not exceed 6.5%. (6) Selection: Perform wind selection, remove ash, tablets, and end, and manually remove non-tea and tea stems. 3. Spring Clam: A curly, famous green tea made from the first shoot of a new shoot of tea tree to the first exhibition of a bud and two leaves. The production process of spring 茗 is composed of 杀 揉捻 → 揉捻 → fried two green → drying → selection. (1) Killing: The use of practically shaped tea special killing machine to kill. The amount of leaf to be cast is determined according to the type of machine and the freshness of fresh leaves. Stir-fry until the hand leaves are soft and fragrant. (2) 揉捻: 揉捻 machine installed leaf volume flat barrel mouth.揉捻 8 min to 10 min, and master the principle of light, heavy and light pressurization to make the tea into strips. (3) Fried two green: use a special pot for tea. The amount of leaves per pot was 300g to 400g, and the pot temperature was 90 °C when the leaves were placed. Stir fry first, then stir fry, until the tea has a thorny feel, keep the pot temperature at 60 ° C to 70 ° C, and lift it until the white is revealed. The total time is about 7 minutes. (4) Drying: drying is divided into initial drying and re-baking. After drying, the water content of tea leaves shall not exceed 6.5%. (5) Selection: Perform wind selection, remove ash, tablets, and end, and manually remove non-tea and tea stalks. (5) Quality characteristics 1. Sensory characteristics: The project grade spring bamboo shoots spring spring spring raw materials require 100% single bud 100% one bud and one leaf initial exhibition one bud and one leaf initial exhibition not less than 50%, one bud two leaves initial exhibition More than 50% of the shape of the line is straight and tender, the white is revealing the tight and tight curl, there is a white color, green, still green, green, moist, green, internal, aroma, long-lasting fragrance, long lasting fragrance, lasting taste, fresh and refreshing, fresh and refreshing. Concentrated soup color clear and bright green bright green bright leaves at the end of green and bright and uniform bud leaves tender and bright green bright 2. Physical and chemical indicators: grade physical and chemical indicators content moisture% (m / m) total ash% (m / m) broken tea% (m /m) % water extract (m/m) coarse fiber % (m/m) spring shoot ≤ 6.5 ≤ 6.5 ≤ 1.0 ≥ 40.0 ≤ 14.0 spring core ≤ 6.5 ≤ ≤ ≤ 2.0 ≥ 38.0 ≤ 14.0 spring 茗 6.5 6.5 ≤ 6.5 ≤ 3.0≥36.0≤14.03. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Yingshan Yunwu tea GI products may apply to the Quality and Technical Supervision Bureau of Yingshan County, Hubei Province for the use of “Special Marks for Geographical Indication Products”, which are subject to review by the Hubei Provincial Bureau of Quality and Technical Supervision. The General Administration announced the approval. The statutory testing agency of Yingshan Yunwu Tea is designated by the Hubei Provincial Bureau of Quality and Technical Supervision.