Xijian Chun Xue cha

Xijian Chun Xue Tea is a specialty of Nanqiao District, Chuzhou City, Anhui Province. The quality characteristics of Xijiang Chun Xue are: the bud head is full, the bud leaves are straight and slightly flat, the color is green and moist, and it is like snow; The fragrance is long and fragrant, the soup is clear and bright, the taste is fresh and refreshing, there is a floral fragrance, and the leaves are all green and even. Nanqiao District has a long history of tea production. From the environmental conditions, tea gardens in Nanqiao District are mostly distributed in the mountains and hills at the southern end of the Jianghuai watershed. The climate here is mild, the rainfall is moderate, and the soil is fertile. The annual average temperature is 15.2℃, the annual effective accumulated temperature is 4877℃, the frost-free period is 218 days, and the annual average rainfall is 1032.1 mm. The parent materials of the soil are quartz hornblende and phyllite. "Xijian Chun Xue" is a famous tea rookie created by the scientific and technical personnel of Chuzhou Famous Tea Development Research Group in 1991, formerly known as Nanqiao Gongcha. Produced in Huangfu Forest Farm in Nanqiao District. Xijian is located in the Nanqiao District of Chucheng. The "Spring Tide of Xijian" was once one of the twelve scenic spots in Chuzhou. Wei Yingwu, a poet of the Tang Dynasty, once wrote a poem entitled "at chuzhou on the western stream". The name of "Xijian Chun Xue" tea is taken from this scene, and at the same time, "spring" means time, and "snow" means that the tea is more than white. Xijiang Chun Xue is divided into special grade, grade 1, grade 2 and grade 3. Standard for fresh leaves: the special grade is 1 bud and 1 leaf, and the bud length is 2.5 cm; Level 1 is 1 bud and 1 leaf half open; Grade 2 is 1 bud and 1 leaf; Grade 3 is 1 bud and 2 leaves. It takes about 30,000 ~ 35,000 buds to stir-fry 500g super Xijiang Chun Xue. Super grade is hand-made, and grade 1~3 is machine-made tea. Manufacturing is divided into two processes: deactivation and baking. Combined with shaping in the late stage of enzyme fixation, baking is divided into wool baking and re-baking twice. Xijiang Chun Xue won the title of provincial excellent tea in 1993, and in the same year, Xijiang Chun Xue won the bronze prize of the Agricultural Fair and the title of national famous tea. In 1994, he won the second prize of the first "China Cup" national famous tea appraisal.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)