Where is the specialty of Jiukeng Maojian Tea?

Origin: Jiukeng Garden, Chun 'an County, Hangzhou City, Zhejiang Province.

Product season: around Tomb-Sweeping Day.

Product features: compact shape, firm and straight, light green color, exposed white hair, lasting aroma, light green color, rich and meaningful taste, bright yellow soup color.

Product ingredients: vitamins, mineral elements, protein and amino acids, etc. Efficacy: relieving fatigue, nourishing and strengthening the body, promoting fluid production and quenching thirst.

Product description: produced in Jiukeng Garden, Chun 'an County, Zhejiang Province. Xin 'an County in Sui Dynasty, which belongs to Zhou Mu (now Jiande), is also called Jiukeng Tea in Zhou Mu. Historically, it was tribute tea, and there is a record in the literature that "Jiukengling produces tea, steamed with water, and its color and fragrance are wonderful". It is divided into special first, second and third grades and ordinary first and second grades. Before and after Tomb-Sweeping Day, special Maojian tea was picked, and the green leaves were waiting for a bud and a leaf to show. The appearance is firm, firm, tall and straight, with light green color, exposed white hair and lasting fragrance. In addition to making green tea, the hair tips of pigeon pits are also excellent raw materials for making scented tea. The hair tips of pigeon nest jasmine and before rain jasmine are both called treasures in tea.

"Clouds are clear and waters are vast", which is Han Yu's praise for Qiandao Lake, which has been known as the "hometown of tea" since ancient times. Jiukeng Maojian was listed as a tribute in the Tang Dynasty, and it has a production history of more than 2,000 years. Kerwin Chen, a poet in the Song Dynasty, couldn't help but write down the poem "I love Chun 'an, I live in a strong county, I love Jin, and the pheasant feather is light". He compared pheasant feathers to "pheasant feathers" and used the refreshing feeling after drinking pheasant feathers as a "light drain". Qianchun tea is made from fresh buds and leaves of "pigeon's nest", one of the top ten excellent tea varieties in China. According to the traditional harvesting method, it is processed through ten processes: spreading → deactivating enzymes → spreading and cooling → gently kneading → primary baking → trimming strips → adding fragrance → adding fragrance on high fire → cutting powder → sealing. The finished product has firm and straight appearance, green color, rich and lasting fragrance and fresh taste.

Product history: Jiukeng Maojian enjoyed a high reputation in the Tang Dynasty. According to Tang Shi Supplement written by Li Zhao, a litterateur and academician in Tang Dynasty, customs value tea, and famous tea benefits the public. Huzhou has purple bamboo shoots of ancient bamboo, Changzhou has purple bamboo shoots of Yixing, Wuzhou has Dongbai, and Zhou Mu has pigeon pits. There are also records about Jiukeng tea in Zhou Mu in Cha Sheng Lu Yu's Tea Classic. The Collection of New Events in Momo's Complete Books in Yuan Dynasty also includes: Jiukeng local tea, steamed with water, with good color, fragrance and taste. After the founding of New China, in the early 1980s, with the efforts of local people, Jiukeng Maojian Tea was redeveloped successfully and was rated as a national famous tea.