Lushan Cloud Tea Production Technique (the fourth batch of provincial-level) Traditional Crafts Lushan Cloud Tea is one of the top ten famous teas in my country. According to the "Lushan District Chronicles", Lushan Cloud Tea was first produced in the Han Dynasty and was cultivated by Lushan Taoist monks who selected and bred wild tea. It was listed as tribute tea in the Song Dynasty, and there is a record of "brewing fragrant tea in the misty spring". After more than 1,700 years of cultivation and purification, it has become a unique tea tree variety in Lushan. The manual production process of Lushan Cloud Tea is very strict, mainly divided into eight processes: picking, killing green, shaking, rolling, initial drying, rubbing, lifting hair, and re-drying. Lushan Cloud Tea not only has a unique flavor, but also has health functions such as refreshing and relieving diarrhea, helping digestion, sterilizing and detoxifying, preventing gastrointestinal infections, and increasing resistance to scurvy, and is very popular among consumers. In 1959, after drinking Lushan Cloud Tea, the Chairman of the Standing Committee of the National People's Congress 1 chanted a poem in praise: "Lushan Cloud Tea, strong taste and spicy nature. If you drink it for a long time, it will prolong your life." With the development of society and production technology, the traditional production process of Lushan Cloud Tea has been greatly challenged. Although high-end Lushan Cloud Tea still needs to be made by traditional hand-made, the skills will be lost due to the decreasing number of people who master this skill. In order to protect the hand-made skills of Lushan Cloud Tea from being lost, the district government will take relevant measures to accelerate the training of talents so that the hand-made skills of Lushan Cloud Tea can be passed down from generation to generation. Lushan Cloud Tea has a long history and is named after Lushan Mountain. It is one of the top ten famous teas in my country. According to the "Lushan Chronicles", during the Eastern Han Dynasty, Buddhism was introduced into my country, and there were more than 300 Buddhist temples in Lushan Mountain, where monks gathered. They climbed dangerous cliffs, braved flying springs, and competed to pick wild tea; in the depths of white clouds, around the temples, they split cliffs and filled valleys, planted tea trees, and picked and processed tea leaves. In Volume 12 of Lushan Xiaozhi, it is recorded in Shishi: "Monks in Yunwu Tea Mountain plant many kinds of tea on the cliffs, and birds even drop seeds in their mouths and grow them in the valleys. It is famous for its white color and clear fragrance. It is best to pick it during the Grain Rain." Jiujiang Prefecture Records records: "Tea is produced in De'an, Ruichang, and Pengze, but only in Lushan. It is fragrant and delicious. In this mountain, Yunwu Tea is the most precious and rare." In March 817 AD, Bai Juyi, a poet from Jiangzhou Sima, moved to Xianglu Peak to dig herbs and plant tea, and wrote a poem "Re-Title": "Under the long pine tree, there is a stream head, a spotted deer fetus is strong and wears a white cloth coat, herb gardens and tea gardens are industries, wild elk and cranes in the forest are friends, the clothes of the households in the clouds are moist, the kitchens in the mist are hidden, and the candles are dim. I love the newly drawn spring the most, which flows around the steps in a cool and winding way." The poet wrote in a paragraph of "Pipa Xing": "The eldest daughter married a merchant, and the merchant values profit over separation. The day before yesterday, she went to Fuliang to sell tea, and came back to guard the empty boat at the mouth of the river." -s3L-Z#f8k'y;z!`4IIn the Song Dynasty, Lushan Cloud Tea was quite famous and became a tribute to the court. In the "Tribute Tea" of Shang Yun's novel in Volume 12 of "Lushan Records", it is recorded that "During the Taipingxingguo period of the Song Dynasty, Lushan used to pay tribute to tea, but the mountain was cold and tea was always late, and other cities were required to pay tribute, which made the tribute people suffer." This shows the status of Lushan tea at that time. /~1c&o+f!gy#]&I)mTea Language Clear Heart Wang Siwu of the Ming Dynasty said in "Travels to Lushan": "Springs are wonderful for their lightness, tea is wonderful for its whiteness, and bean leaves and vegetables are wonderful for their bitterness." This shows that Lushan tea is best when it is white, that is, with a lot of white hairs. When the poet Wang Shimao visited Lushan, he praised Lushan Cloud Tea in a poem: "Golden buds and jasper grow in the clouds, and no one praises peaches and plums as much as you. The five old peaks form a green sea, and the fragrance of tea is famous for thousands of miles." In the Qing Dynasty, Huang Shouxi (1693 AD) said in "Kuanglu Travel Records": "Yixin (the old monk of Baishi Temple) said that there is no other product in the mountains, and people get their food and clothing from tea. The best tea is Yunwu Tea, which is a famous product here. Baixiang Mountain Medicinal Garden Tea Garden is an industry, which is true." Li Fuliu (1662-1721 AD) said in the article "Six Passes of Mount Lushan": "Tea is grown everywhere in the mountains. Following the flower path down to the clear stream, the monks use the bottles they carry to absorb the spring water under the bridge and place them in the cracks of the rocks. They pick up dry branches to boil the spring water, pick new tea in the forest and cook it. The spring water is clear and the tea is fragrant, and the flavor is excellent." Chen Zhuan, one of the founders of modern higher tea education, tea scientist and tea expert, carried forward the art of handmade tea making. wr(iy,g0@tea,culture,white tea,green tea,black tea,oolong tea,Iron Goddess of Mercy,Dancong,Pu'er,Zisha Teapot,tea culture,tradition,photography,music His disciple Hu Hengjian devoted himself to the study of the handmade tea-making skills of Lushan Cloud Tea. Wang Huihong studied under Hu Hengjian. Under his teacher's hard teaching for more than ten years, he gradually mastered the complete and systematic traditional handmade skills of Lushan Cloud Tea, and stood out among Hu Hengjian's many disciples. In 2000, Wang Huihong founded Shimenjian Cloud Tea Farm in Lushan District, Jiujiang City, Jiangxi Province. Geographical scope Jiujiang is located on the south bank of the junction of the middle and lower reaches of the Yangtze River. It is adjacent to Dongzhi County, Anhui Province, with Poyang in the east; Nanchang and Yichun in the south, and connected to Xinjian, Anyi, Jing'an, Fengxin, and Tonggu counties in the province; it is connected to Mufu in the west, and is connected to Pingjiang County, Hunan Province and Chongyang, Tongcheng, Tongshan, and Yangxin in Hubei Province. The county borders the Yangtze River to the north, and faces Hubei Wuxue, Huangmei and Anhui Susong, Wangjiang County across the river; it is located at the junction of Hubei, Hunan, Anhui, and Jiangxi provinces, and is the northern gate of Jiangxi. The geographical indication protection area of Lushan Yunwu Tea agricultural products is Lushan and Poyang Lake (under the jurisdiction of Jiujiang), Lushan West Sea and surrounding areas, involving 185 towns (offices) such as Haihui Town, Minshan Township, and Saiyang Town. The protection area is located at 1135630-1165401 east longitude and 284112-300429 north latitude, with a protected area of 60,000 hectares and an annual output of 16,000 tons. Product quality characteristics 1. External sensory characteristics: appearance, obvious front seedlings, emerald green color, obvious hair, uniform and clean; the soup color is tender green and bright, the aroma is fragrant and lasting, the taste is fresh and sweet, and the leaf bottom is tender green and fresh and uniform. 2. Intrinsic quality indicators: moisture content is 4.5%-7.0%, crude fiber content is 6.5%-9%, tea polyphenols is 11%-26%, amino acids are 2.8%-5.2%, caffeine is 2.8%-4.8%, and total catechins are 13.7%-18.8%. 3. Safety requirements: The environmental quality of the production area meets the requirements of the "Environmental Conditions for the Production Area of Green Food Tea" (NY/T391-2013). Product production is strictly in accordance with the requirements of the "Technical Regulations for the Production of Green Food Tea" (NY/T288-2002).