Textual Criticism of Huoshan Huangya

Textual Research

Huoshan Huangyao

Tang Dynasty

Huoshan Huangya was famous in the Tang Dynasty, and was listed as a tribute in the Ming Dynasty. The Qing dynasty was used for internal purposes. As a tribute tea in the late Qing Dynasty and early Republic of China, it suddenly disappeared. Huoshan has a long history of tea production. According to ancient records, it began in the Qin and Han dynasties. For example, in Hua Tuo's “Eat Theory”, there is “Bitter food, long food, and good thinking”. “Huaying (?~208) Three Kingdoms people, that is, Jixian County, not far from Huoshan, can be proved. But have not yet seen the exact written records, the earliest seen in the text when Lu Yu’s “The Classic of Tea · The Eight Outlets” (The book was written around 758): “Hunan, Gwangju, Yiyang, and Shuzhou times (original Note: Shengtang County was born with Huoshan and Hengshan are also later). Li Yu’s “History of the Tang Dynasty” (written in 806~) In 858 when he was a baccalaureate Hanlin, he said: "Customs and tea are expensive, and the famous tea is also public ... ... Huoshan Huangyao in Shouzhou." At this time, we see the name of Huoshan Huangya. Gahoe Hill was the beginning of the Tang Dynasty. It belonged to Shouzhou and was later renamed Huoshan and was classified as Luan. Therefore, the so-called Shouzhou Huangye Shi is produced in Huoshan. According to the book “Management of the House of Turtles” (Song Wang Qinruo, Yang Yi, etc., written in 1005), “Tang Xianzong and 11 years (816) in February, the Shouzhou State maintained the tea plantation in his territory with 3,000 troops.” It can be seen at that time that there were many Huoshan tea gardens and their status was very important.

During the Tang Dynasty, although tea, tea, and tea were present together, even the appearance of Chaoqing, such as Liu Yuxi (772-843), “If Xishan Lan tries tea songs”: The room is full of incense." But this is only a handful or occasionally, still dominated by cake tea. Huoshan Huangya is also a steamed green tea. Yang Hua's "Meeting on the husband's husband" (written in 858) includes the following: "The Shouzhou Huoshan Small Group" can be proved. Tea cake is also called tea and tea. According to Tang, “Food and Beverages”: “Jiayuan (785-804), Jianghuai Tea is a big model to fifty-two,” and the so-called “Huoshan Small Group” refers to the heavy cake of tea. The method of making tea cakes and Lu Yu’s “Tea Classics” is described as follows: “It's sunny, steamed, baked, beaten, baked, worn, sealed, tea dried.” If so.

Song Dynasty

In the Song Dynasty, tea was changed into a grind, and it was developed to a small and exquisite extent. In response to its limitations and the “loss of authenticity of tea”, it gradually changed the cake into bulk and eventually replaced it with loose tea. Yuan Renma endures in the "Documentary Exam" (book written in 1310): "There is a piece of scattered tea, the piece is the old method of the dragon's regimen, and scattered is not steamed but dried today's tea." After learning about Nandu, the tea gradually became less noble. At the same time, the person Wang Hao wrote in "Agricultural Book" (written in 1313): "The fresh leaves are micro-steamed on a basket foil and then aired, then wet by hand, and finally dried in baking". Based on this, it can be seen that the Chinese green tea-making process has basically taken shape in the Yuan Dynasty, and at this time Huoshan Huangya is also the same in the manufacturing process.

Ming Dynasty

The Ming Dynasty was a glorious era for the development of the Chinese tea-making process. Yuanchao tribute tea is still a group of tea, tea drinking is still cooking. By the Ming Dynasty, "killing youth" was changed to steaming (fried thick tea and fried tea), and tea consumption was changed from cooking to brewing (points). The tea production was also greatly reduced. (At the end of the day, the tea was still not in my county. Extinct), so as to form a situation of scattered tea alone. In twenty-four years of Hongwu (1391), Zhu Yuanzhang ordered the Gonglong group phoenix cake to be made into bud tea. In the "Teshu" (book written in 1597), the Ming Dynasty Xu Xie said: "Fried tea: When the first leaf picks up the aroma, it must be fire-fighted to make it fragrant. When you take in too much, your hands are not uniform, but when you are overcooked, you may experience excessive aromas and even scorching cooking.The utensils for frying tea are best to avoid new iron, and the iron can no longer smell fragrant. More than iron....The branch of tea is not dry, but if it is dry, the fire will be fierce, and the leaves will be flammable and easy to extinguish. The stone must be milled, the spinnaker must be spin-fried, and only four or two in one bowl. The second use of fire to remind it.Hands plus wood refers to rush to fry to semi-cooked for the degree.Slightly fragrant hair, it is Houxue.Anxious with a small fan of the cage, cotton large paper substrate baking. Into the collection of bottles, if there are many people, if there are only a few people, if there is only one, two, and four, five or four bamboo cages, cover and fry the speed and delay baking, dampness can't be mixed, and mixing can reduce aroma. The leaves are a little tantalizing and useless. However, although they are afraid of being fierce, they are particularly disgusted when the leaves are not soft. The method of making tea described here is similar to our method of making green tea today. In the same book, he also has special records on the production method of Huoshan Tea. It is: “The world is famous. It will produce Lingcao. The south of the Yangtze River will be warmed up by Yiyi Tea, and the north of Dajiang River will be called Lu’an. However, Liu’an is its county name. In fact, Dashan Mountain is also produced in Huoshan County, where the largest number of tea growers and famous products are also used by Shanshan people in Henan Province, and in the south, it is known for its ability to grime out and grime, and also to accumulate stagnation. When the firework is roasted, there is no coke in the kettle industry, and you can use it. You can store it with bamboo giants. Even though there are green shoots and purple shoots, they are wilting and yellow, and are only suitable for eating and fighting.” At the same time, Tu Long, in "Tea Notes" (written in 1577), said: "Liu'an tea is also refined and used as the most effective medicine. However, it is not good for frying and it doesn't smell fragrant. The essence of tea is really good." The method described here is basically the same as that of Huoshan Huangda Tea. Special mention is made of green shoots and purple bamboo shoots that are yellowish when this is Huo Shan Huang Ye (Huang Xiaocha). This is also the difference between the yellow tea and green tea production method - "the yellow" process (yellow yellow tea yellow, yellow tea's boring).

Qing Dynasty

In the Qing dynasty, the so-called Kang, Yi, and Gansu flourished for centuries, and the peasants received a long period of rest and rest. In particular, the boom of capitalist commerce has enabled tea production to develop faster. Because tea is more commodity than other agricultural products. However, bud tea is still a tribute, and Huoshan yellow buds have been designated as internal use. According to the "Qinghui Code" (written in 1690, Ashi Tan et al.); contains: "Junji seven years (1650) ceremony notes: tea production provinces Chief Secretary of the valley each year after the rain 10 days solution (tribute tea) transfer The tricks are available for use, each with its own number and are listed in the latter... Jiangnan Province, Luan County, Hushan County, Budha tea is still another commissioned officer to solve the problem, and when he enters the Jinluo Temple 〖ZZ ( 〗 to the Ministry of Internal Affairs for internal use〗 〖ZZ 〗, and the quota number is: “Luzhou County, Anhui Province, Huoshan County, three hundred pounds (original note: the actual solution of three hundred and sixty bags, a bag of twelve twelve pounds, a total of 600 pounds of tea buds). According to Yao Fan's “Aid to the Ancestral Hall Notes” (a book was written in the 1860s): “Liu'an tea is produced in Huoshan. The first tip is sharp and no juice. The second tribute tip, namely, Huangjian, and Huangjian only take one. The flag is shot. The third is the guest. The fourth is the finer, the fifth is the hundredth.... The Luan Tea is made from the top of the valley before the rain. After the beginning of the summer, it is hairless and boneless. Its origin is back 800 hours. Only six locations: Xianrenchong, Huangxibu, Wumeijian, Buddhist Temple 〖KG-*3][H T5,6] Meng 〖 HT5〗 Tsuen Wan total of five, take off one. The poor person along the mouth of the east and west stalagmites In the second, it is clear that the relationship between the origin, picking time, standards, and quality of Huoshan yellow buds is clear. In the Ming and Qing dynasties, the yellow buds only took one bud and one leaf to the tip of the Gong and the tip of the emperor; one bud had two leaves and the tip of the bud; the one-leaf three-leaf fine branch was the second of the yellow buds (yellow tea). Huang Xiaocha has nothing to do. There are stems and stems are Huang Dacha.

The repetition of history is similar to the year of dragon cake cake tea, and the green tea was flourished during the Ming and Qing dynasties (especially this is in our Huoshan because green tea is earlier than Yellow Tea in the country, and it is better than Huang Chaguang) and gradually replaced Huang Xiaocha. . After the Republic of China, tribute tea was cancelled as the last emperor collapsed. According to Xu Ke's "Speaking" (a book written in 1924), volume 12 was uploaded: "The visitors of Lu'an Tea pass Maojian, also known as the flag gun, and Longjing." The designated green tea is here. It can be seen that the yellow buds have disappeared in the Republic of China. After the liberation, with strong support from the party and the government, tea production in the county developed rapidly. In order to explore historic teas and restore yellow bud production, special personnel were organized to conduct in-depth investigations into tea areas. In the joint study of technicians, old tea laborers, and old tea growers on the word “yellow” and “bud”, they repeatedly tried to figure out, and finally produced the “Huoshan Huangya” for the second time in 1973 and sent it to the Canton Fair for sale. Timely release to the market is very popular. In the year of 85, he was awarded the title of provincial superiority and he was awarded the title of ministerial superiority in 90 years The current annual output is about 30,000 to 350,000 kilograms. The new “Huoshan Huangya” has extremely strict requirements on the production system, including the phrase “one wants to pick before the rain, two to shoot buds, three to pick up the charcoal fire, and four to fry and bake”. The quality requirements are tight, well-balanced, and sturdy. The peak has been revealed, with a unique sweet and refreshing “aroma of cooked chestnut”. To achieve the golden appearance, yellow-green soup, yellow bottom of the "three yellow." In addition to the above-mentioned excellent quality and reasons, in addition to requiring the tea buds to have excellent endoplasmic factors, it is necessary to master the process of “squeezing stuffy stuffy stuff”—“savory yellowing” of yellow tea, and “packing stuffy stuffing” of yellow tea. Although the current "depressing" mechanism and changes in the mechanism of tea has not been fully understood. However, experts at home and abroad have determined that “squelch” is not through chemical action, but under the “damp heat” action, it destroys the activity of enzymes, promotes chemical changes in the leaves, and auto-oxidizes and isomerizes the ester catechins. Cleavage alters the original bitter taste of polyphenolic compounds. This results in the unique golden yellow tea and green tea alcohol and unique taste.

Due to the difficulty of Huang Xiaocha’s collection techniques, it cannot be as popular and popular as Huangda Tea. Therefore, besides the yellow buds of the royal court of the Qing Dynasty, the development of green tea production in our county has great development. There are plum blossoms, orchid heads, pineapple springs, silver needles, and buxoms. After the Republic of China, Huang Yong was absolutely absent. At that time, the origin of Huoshan Huangya also did not seem to be today's Dahuaping Gold Mountain. Therefore, we should mainly focus on the "yellow" and "bud" words to restore yellow shoot production. To highlight the characteristics of famous tea. Dices should be selected with superior natural conditions, and the tenderness of tea buds should be strictly controlled so as to ensure that the tea buds have excellent endoplasmic quality, and the production process must be established, and the data should be gradually digitized and standardized. To achieve the "three yellow" requirement and its unique "cooked chestnut scent" with a sweet and refreshing taste. Huoshan Huangya - China Famous Tea - Huoshan Huangya Promotion Conference held the famous Chinese tea in the Great Hall of the People - Huoshan Huangya 2008 Beijing Promotion Conference was held in the Great Hall of the People on April 27th. Huoshan Huangya is a famous historical tea. In order to raise the popularity of Huoshan Huangya, expand market share, and strengthen and strengthen the pillar industries, the Huoshan County Party Committee and County Government has stepped out of the gates to the market and pushed famous tea to the city. The event invited relevant leaders, some units of China Central University, nearly 30 tea companies in Beijing, and more than 60 news media to attend. The leader of the Huoshan County Party Committee Secretary Shu Xuelong and the county chief Chen Jun led the four teams, county-level units, tea-producing townships, and corporate leaders attended the promotion.

Promotion meeting

Huoshan has been producing famous tea for a long time. It has a history of cultivating tea for 2000 years. The Qing dynasty "Huoshan County Chronicle" recorded: "The name of Huoshan Huangya has fallen on the Western Han Dynasty." History contained "Shouchun Huangshan yellow bud, can cook and drink, long service was immortal." In Lu Yu's Tea Classics and Li Yu's Supplements to the History of the State, it is known that Huoshan Tea has a long history.

Huoshan boasts a superior natural environment, a subtropical climate with warm and humid climates in the north, high peaks in the mountains, bamboo forests, mild climate and abundant rainfall. It is suitable for the growth of tea trees. It produces Huoshan yellow shoots, has a strong flavor, lasting fragrance, and is highly popular with consumers. favorite.

Huoshan tea has a good foundation. The county has 115,000 mu of tea gardens, with an annual output of more than 4500 tons of dried tea and an output value of 150 million yuan. 90% of the county's farmers own tea gardens, and more than 100,000 people are engaged in the production, processing, and marketing of tea. The sales network has spread all over Beijing, Shanghai, Jiangsu, Shandong, Anhui and other places, and the sales market is on the rise.

Huoshan tea is of good quality. Due to the superiority of the natural environment and the fine management of management, Huoshan tea has passed nearly 100,000 mu of pollution-free agricultural products and organic food certification. In 2008, it is expected to pass the acceptance of the national green food raw material tea standardization base county. Drinking Huoshan tea is to drink tea, drink healthy drinks.

In the spring of 2008, in order to promote the development of the tea industry, the Huoshan County Party Committee and County Government issued the “Opinions on Further Strengthening the Construction of the Tea Industry” and “Opinions on Strengthening the Quality Protection of Huoshan Huangya Tea”. The introduction of these policies will effectively promote the Huoshan Tea. The healthy development of Huoshan Huangya.

Tea farmers slang:

In her family's Qing Qing Xiu Xiu, to her husband's yellow skin bones - to describe Huo Huang Huang Bud

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