中国世博十大名茶：都匀毛尖的独特魅力

02-26

中国世博十大名茶：都匀毛尖的独特魅力

中国世博十大名茶——都匀毛尖China World Expo Ten Famous Teas-Duyun maojian

都匀

都匀位于贵州南部，与广西壮族自治区接壤，它是黔南布依族苗族自治州的首府，也是大西南出海通道上的一个重要城市。

这里融山、水、桥、园林、文物古迹为一体。都匀市内剑江蜿蜒，沿江两岸建有造型奇特、风格各异的桥梁近百座，是一个名副其实的“高原桥城”；荔波樟江风景区以喀斯特地貌所造就的奇山秀水，引人入胜；茂兰喀斯特森林原始古朴、植被茂密。黔南民族风情浓郁，民族文化丰富深厚，有布依族、苗族、水族、瑶族等33个少数民族，在漫长的历史长河中，他们创造出灿烂的历史文化，大山深处的农耕文化和现代文明交织出一幅优美的山水画卷。

Duyun

Duyun is located in southern Guizhou province, bordering Guangxi Zhuang Autonomous Region. It's the capital of Buyi and Miao Autonomous County of south Guizhou, and also serves as an important transportation junction to link southwest China and the coastline.

It is a city with highlighting mountain, water, bridge, garden and cultural relics. Jian River flows across the city, along which there erect near a hundred of unique-styled bridges; therefore, the city is known as "city of bridge on high plateau"; here is Libo Zhangjiang National Park of China which features amazing karst landform, and Maolan karst forest where aboriginal woods and plants can be found. 33 minority ethnic groups, such as Buyi, Miao, Shui and Yao have been living here and formed their unique ethnic cultures. Over the long history, they have created this brilliant agricultural culture which actively interacts with modern society, forming this unique but fancy scenery beyond the mountain ridges.

都匀毛尖

1915年巴拿马万国博览会获金奖，1982年评为中国十大名茶。崇祯皇帝曾赐名“鱼钩茶”，1956年毛主席命名为“毛尖茶”。成品茶色泽润绿、白毫显露、条索紧细卷曲、香气清嫩、滋味鲜浓回甘、汤色绿亮、叶底匀齐。主要产于贵州省都匀市。这里山谷起伏，海拔千米，林木苍郁，云雾笼罩，高海拔、寡日照、昼夜温差大的生态和气候环境形成了都匀毛尖的独有品质。

Duyun maojian

Awarded Golden Prize at the 1915 Panama International Exposition and titled as one of the ten famous Chinese teas in 1982. Emperor Congzhen in Ming Dynasty once named it "Yu Gou" tea (which in Chinese means tea like fishhook), and in 1956 Chairman Mao renamed it as "Maojian Tea". Processed tea leaves are freshly green with white short hair, tightly curling with fresh aroma and sweetness; when brewed the tea water is bright and green while the leaves are of even size. Duyun Maojian Tea is mainly grown in Duyun,Guizhou province, where mountains steeply rise to an altitude of thousands of meters, woods luxuriantly grow, clouds and mist prevail and temperature varies dramatically between day and night, resulting in the peculiar trait of DuyunMaojian Tea.

【盛誉古今】

都匀毛尖茶又叫都匀细毛尖、白毛尖，据史料记载，早在明代，都匀产出“鱼钩茶”、“雀舌茶”已列为“贡品”进献朝廷。

1915年在巴拿马万国食品博览会上荣获优奖，后人誉为“北有仁怀茅台酒，南有都匀毛尖茶”。

Historical Reputation

Duyun Maojian tea is also called Duyun fine Maojian or white Maojian. According to historical records, as early as the Ming Dynasty, this so-called "Yu Gou" tea (which in Chinese means tea like fishhook) or "Que She"tea(which in Chinese means tea like bird's tongue) grown in Duyun was listed as a tribute presented to the royal court.

Awarded Golden Prize at the 1915 Panama International Exposition, Duyun Maojian tea is praised by people that it is as precious as KWEICHOW MOUTAI.

1956年，都匀市哨角寨农民采摘加工了三斤“鱼钩茶”寄给毛泽东主席，毛主席品尝后批复：“茶很好，可在山坡上多种些，此茶可叫毛尖茶”。都匀毛尖茶由此得名并名气大增。

In 1956, farmers in Shaojiao Village, Duyun City plucked and processed 1.5 kilograms of "Yu Gou" tea, and sent it to Chairman Mao Zedong. Chairman Mao tasted and replied, "Good tea as it is, you may grow more in the hillside. And this tea can be named Maojian."Duyun Maojian tea then took on this name and its reputation greatly enhanced.

1982年在湖南长沙召开的全国名茶评比会上，都匀毛尖茶被评为“中国十大名茶”；1988年荣获首届中国食品博览会金奖；1993年荣获国际抗衰老食品博览会金奖；2001年荣获中国国际农业博览会名牌产品；2004年获中绿杯名优绿茶和蒙顶山杯国际名茶两项金奖；2005年获华铭杯全国名优绿茶金奖等殊荣。

On the national tea appraisal session held in Changsha, Hunan in 1982, Duyun Maojian was titled as one of the ten famous Chinese teas. In 1988, it won the golden prize on the first China Food Exposition. In 1993 it was the champion of the International Anti-Aging Food Exposition. In 2001 it was titled as renowned product on the China International Agriculture Expo. In 2004 it ranked first in both Zhonglv Cup and Mengding Mount Cup for international famous teas. In 2005 it won another golden prize in Huaming Cup for national green tea, to name but a few.

【品质特点】

都匀毛尖素以“干茶绿中带黄，汤色绿中透黄，叶底绿中显黄”的“三绿三黄”特色著称。成品都匀毛尖色泽翠绿、外形匀整、白毫显露、条索卷曲、香气清嫩、滋味鲜浓、回味甘甜、汤色清澈、叶底明亮、芽头肥壮。其品质优佳，形可与太湖碧螺春并提，质能同信阳毛尖娩美。

茶界前辈庄晚芳先生曾写诗赞曰：“雪芽芳香都匀生，不亚龙井碧螺春。饮罢浮花清爽味，心旷神怡功关灵！”

Distinguished Features

Duyun Maojian is renowned by its characters of "greenish yellow dry tea leaves, tea liquor and the back of leaves". The processed Duyun Maojian is green in color, symmetrically formed, fragrant and tender, with white hairs and curl shape. It tastes aromatic with a sweet aftertaste. The tea liquor look clear as the back of tea leaves is bright and the buds are lush. Its excellent quality enjoys equal popularity with Biluochun from Taihu Lake, while its premium taste parallels Xinyang Maojian.

Tea prefessional Mr. Zhuang Wanfang praised it in a poem by saying that "Duyun is produced with snowy buds and aromatic smell, just as fantastic as Longjing and Biluochun. After drinking you feel the fresh flavor like flowers, which refreshes both your mind and spirit."

【采制工艺】

采青：都匀毛尖茶清明前后开采，与《都匀县志稿》所述“自清明至立秋并可采，谷雨前采者日雨前，茶最佳、细者曰毛尖茶”是相吻合的。采摘标准为一芽一叶初展，长度不超过2.0厘米。通常炒制500克高级毛尖茶约需5.3-5.6万个芽头。

Picking and Processing

Picking: the plucking of Duyun Maojian tea begins around Qingming Festival, according to the depiction in Duyun Gazetteer that "(Duyun Maojian) can be plucked from Qingming (the coming of spring) to Liqiu (the beginning of autumn). Those plucked before Guyu (a period for rain) are defined as Yuqian which is regarded as the best. The fine ones are titled Maojian tea." The standard of plucking is that there should be an early unfolded bud together with a piece of leave, of which the length should not exceed 2.0 cm. Usually 500 grams of produced premium Maojian tea requires 53,000-56,000 buds.

晒青：采回的芽叶必须经过精心拣剔，剔除不符要求的鱼叶、叶片及杂质等物。摊放1-2小时，表面水蒸发干净即可炒制。

Withering: the buds and leaves plucked must be carefully chosen so as to remove the leaves and impurities that cannot meet the standard. Then spread it for 1-2 hours until the moist on the surface is totally evaporated, and further frying can be carried out.

杀青：锅温120-140℃，投叶量500-700克，以抖为主，抖闷结合，采用双手翻炒的手势。做到抖得散，翻得匀，杀得透。当叶质转软，清香透露，降低锅温进入揉捻工序。

Firing: the pot temperature should be kept at 120-140℃. add leaf weighing 500-700 grams, then shake it and compress at the same time. Stir with hands as fixating until the leaves are loose,balanced and completely processed.When the leaves turn soft, and fragrance emerges, lower the pan temperature and continue to do the rolling process.

揉捻：揉时长、用力重，是都匀毛尖茶揉捻的特点，是形成毛尖茶味浓的因素之一。锅温保持70℃左右，用单把揉的手法，将茶叶左右推揉成条，重力推揉，达到细胞破碎充分的目的，当达五成干时即转入搓团提毫工序。

Rolling:rolling with hard power for long is characterized by Duyun Maojian as it fosters intense and profound taste. The pot temperature should be maintained at about 70°c, roll with single handle to knead its edges into articles,and adopt heavy rolling to achieve fully cell disruption. When the leaves are dried up to 50%, the processes of kneading and raising hairs are about to begin.

搓团提毫：锅温50-60℃，将茶叶握在掌中合掌旋搓，搓成茶团，抖散炒干，反复数次至七成干度，改用双手捧茶，压搓茶条，边搓边炒，搓炒结合，搓至白毫竖起，茶叶约八成至九成干时，降低锅温（50℃以下）,将茶叶薄摊锅中炒至足干。炒干时作轻巧翻炒动作，使茶叶里外干度一致，增进香气。

Kneading and raising the hairs: the pot temperature should be maintained at 50-60°c. Use hands to knead and press the tea leaves together into ball-shape, shaking them loose and roasting till dry. Repeat the above process for several times until they reach 70% dryness. Then use both hands to press the tea into articles. Roasting while pressing until the white hairs rise up and the dryness reaches 80-90%. Lower the pan temperature(below 50°c), spread the tea in the pot and fire until it is completely dry. Stir tenderly so that the tea leaves will be of the same dryness both inside and outside,thus enhancing the aroma.

【冲泡方法】

选择天然矿泉水、纯净水煮沸后冷却至80℃左右冲泡，水温高易催熟茶叶，水温太低则香气低炎。选用无色透明玻璃杯，或白瓷茶盏。茶与水之比为1:50-60。如150ml的水一般冲泡3g茶叶

步骤：

1、烫杯后，取茶入杯；

2、沿杯壁注入适温之水，至杯容量1/3,然后轻晃茶杯，使茶叶充分浸润；

3、稍停1-2分钟，待干茶吸水伸展，再沿杯壁注入适温之水至七分满，始品饮；

4、待茶汤还剩1/3时，再续适量之水，续品饮。

Serving Direction

Use boiled 80° mineral water or purified water to brew the tea; avoid using overheated water which spoils tea leaves or under-heated water which fails to bring out sufficient aroma. Transparent glasses or white porcelain teacup are usually recommended for serving. The tea-water proportion is about 1:50~60, for example,150ml of water shall be used for 3 grams of tea leaves.

The serving steps are:

1.Place tea leaves into the cup after warming the cup with boiling water;

2. Pour water along the cup wall to fill about 1/3 capacity. Reel the cup tenderly until fully steeping the leaves；

3. Wait for 1-2 minutes until the leaves have fully absorbed water and stretched themselves. Then go on

pouring water to fill about 70% of capacity and start tasting；

4.Water infusion is required when consumed to 1/3 cup capacity.

【授牌牌记】

朝阳辉映，剑水朦流，桥城载誉，毛尖茶都。

金钟茶叶，源流远久，雾绕露润，雀舌灵透。

精挑巧采，三炒三揉，银聋苦丽，味爽香高。

明代朝贡，君臣同吸，崇被笑谢，雅号鱼钩。

一九一五，远渡重洋，万国博览，董声环球。