User:Chu Hanqi

Introduction In the lush heartland of the Dabie Mountains in southwestern Anhui, a type of green tea resembling an orchid unfurls in a cup, emitting a high and lasting fragrance—this is the YueXi CuiLan, a national geographical indication product. Created in 1985, YueXi CuiLan, though a "latecomer" in the family of famous teas, astonished the tea world in its year of birth with its "emerald green color and orchid fragrance," being rated as one of the top 11 new famous teas in China and known as the "Three Golden Flowers of Western Anhui" along with Shucheng Xiaolanhua and Tongcheng Xiaohua. Its name contains a double aesthetic: it is not only due to the physical form of the tea leaves being "emerald green and orchid-shaped," but also carries the ecological gene of the Dabie Mountains as the "Orchid County" and the tragic legend of the "Orchid Girl." This article will systematically analyze this precious tea that blooms from the misty mountains and ridges from the dimensions of geographical environment, production techniques, quality characteristics, and industrial culture. 1. Sensory and Physicochemical Characteristics YueXi CuiLan is famous for its "three greens" (emerald green dry tea, jade green soup color, and tender green leaf base). The appearance of the top-grade tea is like an orchid in full bloom, with a high and lasting orchid fragrance, a fresh and sweet taste, and a tender and uniform leaf base. Its excellent quality originates from its unique biochemical composition: the amino acid content is ≥4% (far exceeding the standard of 2% for ordinary green tea), the polyphenol-amino acid ratio is ≤7, and the water-soluble substances are ≥36%, creating a fresh and mellow taste. The characteristic of caffeine content ≤2% makes the tea mild and reduces bitterness. 2. Historical Context and Intangible Cultural Heritage The history of tea production can be traced back to the Tang Dynasty. Lu Yu's "Classic of Tea" records: "In Huainan, tea comes from Guangzhou, Yiyang Prefecture, Shuzhou, and Shouzhou," and YueXi is located at the junction of Shu and Shou. During the Ming and Qing Dynasties, it was the core area of tribute tea, and the county annals record "The tea is excellent, and most of it is offered as tribute." Modern YueXi CuiLan was created in the 1980s by tea masters Feng Libin and Liu Huigen, who explored the "Xiao Lan Hua Tea" process. Its manual skills include eight core techniques, which take ten years to master. Due to the impact of mechanization, it faces a crisis of inheritance and needs urgent protection. 3. Honors and Brand Value Since it was awarded the title of "High-quality Agricultural Product" by the Ministry of Agriculture in 1985, YueXi CuiLan has repeatedly won honors: two gold medals at the International Tea Expo, one of the top ten brand-name teas in Anhui Province, and four times as a state guest gift tea from 2011 to 2013. Wang Zhenheng, a doyen of Chinese tea studies, highly praised it as "a superior tea," and calligrapher Shen Peng inscribed the tea name, endowing it with a high cultural status. 4. Recent Development YueXi CuiLan belongs to the green tea category, produced in YueXi County, Anhui Province, and was created in 1985. It is a product under geographical indication protection and a national high-quality, special, and new agricultural product. The early 1980s of the 20th century was the beginning of China's reform and opening up, and also a time when all industries were waiting to be revived and the whole nation was starting businesses. It was during this period that the problem of selling tea became difficult. The unified purchase and sale were cancelled and handed over to the market to solve. How to solve the problem of selling tea and increase the income of tea farmers under the new situation of reform and opening up was a problem facing the agricultural departments in charge of production at that time. Restoring or creating famous tea was a consensus of Anqing area and YueXi and other counties at that time, and research, mobilization, creation and other work began around this goal. 5. Geographical Environment The Dabie Mountains have historically been an important area for producing famous tea in China. YueXi is located in the heart of the Dabie Mountains and is the only pure mountainous county in Anhui Province. The climate and environmental conditions are very suitable for the production of famous and high-quality tea. The tea gardens in YueXi County are mainly distributed in the deep mountains and valleys at an altitude of 400 to 1,000 meters. These places have moist and fertile soil, mild climate, abundant rainfall, large diurnal temperature differences, and rich scattered light, so the quality of tea leaves is very excellent. YueXi County has rich tea tree variety resources. According to the investigation of local tea tree variety resources organized by the provincial Department of Agriculture in the early 1980s, the results show that the main tea-producing areas of YueXi County have high-quality varieties, with the prominent characteristics of high amino acid content and low polyphenol-amino acid ratio, which are very suitable for making famous and high-quality green tea. These are the important basic conditions for creating famous tea. This is also the reason why YueXi tea can continuously rank at the top in the evaluation of famous and high-quality tea in Anqing area, because the quality is the main standard for measuring the quality of tea. 6. Processing Technology Manual production process: Fresh leaves → Spreading → Fixation (first pot → second pot) → Cooling → Rough firing → Cooling → Final firing → Packaging. The temperature of the first pot is 120-130°C. The amount of leaves put into each pot is 100-150g. Use the techniques of "grabbing, shaking, spreading, and sorting," and when the leaves become soft, the green smell disappears, and the tea aroma appears, use a tea broom to sweep them into the second pot. The temperature of the second pot is 80-100°C. Use the techniques of "gathering, leading, spreading, and sorting" until the tea strips are formed and taken out of the pot. Cooling involves evenly and thinly spreading the leaves from the second pot, waiting for the residual heat to dissipate, and the leaves to soften. Rough firing uses charcoal fire baking. The top temperature of the baking cage is 80-90°C. Turn over moderately and lightly, and when baked to 70% dryness, take it out of the oven and cool. Cooling involves pouring the baked tea leaves into a bamboo tray and spreading them for more than 1 hour. Final firing uses low-temperature slow baking. The top temperature of the baking cage is 50-70°C. During baking, turn over moderately and lightly, and when the tea aroma is emitted and the leaves can be ground into powder by hand, take it out of the oven and spread it for packaging. Packaging involves sealing and packaging after full cooling. Questions: What are the types of production processes for CuiLan? What impact does the place of origin have on the quality of tea? Is CuiLan black tea or green tea? References: [1] Zha Daosheng. A Review of the Creation of YueXi CuiLan [J]. Tea Industry Bulletin, 2020, 42(03): 107-109. DOI: 10.16015/j.cnki.jteabusiness.2020.0030. [2] Xu Weibing. Processing Technology of YueXi CuiLan and Existing Problems and Solutions [J]. Tea Industry Bulletin, 2019, 41(04): 168-169. DOI:10.16015/j.cnki.jteabusiness.2019.0032. 引言： 在皖西南大别山的苍翠腹地，一种形如兰花的绿茶在杯中舒展，散发出高长持久的清香——这便是国家地理标志产品岳西翠兰。创制于1985年的岳西翠兰，虽在名茶谱系中属“后起之秀”，却在诞生当年便以“色翠兰香”的特质惊艳茶界，被评为全国十一大新名茶之一，与舒城小兰花、桐城小花并称“皖西三朵金花”。其名蕴含双重美学：既因茶叶“色泽翠绿、形似兰花”的物理形态，也承载着大别山“兰花县”的生态基因与“兰花姑娘”的凄美传说。本文将从地理环境、制作技艺、品质特征及产业文化等维度，系统解析这朵从云雾山峦中绽放的茶中珍品。 1.感官与理化特质 岳西翠兰以“三绿”（干茶翠绿、汤色碧绿、叶底嫩绿）著称。特级茶外形芽叶相连似兰花绽放，香气清高持久带兰花香，滋味鲜爽回甘，叶底嫩匀成朵。其优异品质源于独特的生化构成：氨基酸含量≥4%（远超普通绿茶2%的标准），酚氨比≤7，水浸出物≥36%，造就鲜醇口感27。咖啡碱≤2%的特性使茶性温和，减少苦涩。 2.历史文脉与非遗传承 产茶史可溯至唐代，陆羽《茶经》载：“淮南，茶出光州、义阳郡、舒州、寿州”，岳西正处舒寿结合部。明清时为贡茶核心区，县志载“茶优异，多入贡”。现代岳西翠兰由茶师冯立斌、刘会根在1980年代挖掘“小兰花茶”工艺创制。其手工技艺包含8种核心手法，需十年方可精通，因机械化冲击面临传承危机，亟待保护。 3.荣誉与品牌价值 自1985年获农业部“优质农产品”称号起，岳西翠兰屡获殊荣：两届国际茶博会金奖、安徽省十大品牌名茶、2011-2013年四度作为国宾礼茶馈赠外宾379。中国茶学泰斗王镇恒盛赞其为“茶中上品”，书法家沈鹏题写茶名，赋予其文化高度。 4.近代发展：岳西翠兰属绿茶类，产自安徽省岳西县，创制于 1985 年，是地理标志保护产品，全国名特优新农产品。20 世纪 80 年代初是我国改革开放起步阶段，也是百业待兴、全民创业之时。正是在这个时期出现了卖茶难问题，取消统购统销交给市场解决。如何解决卖茶难问题，在改革开放的新形势下让茶农增收，摆在当时主管生产的农业部门面前。恢复或创制名茶是当时的安庆地区和岳西等县的共识，围绕这个目标开始了调研、发动、创制等工作。 5.地理环境：大别山历史上就是全国产名茶的重要区域，岳西地处大别山腹部，是安徽省唯一的纯山区县，气候、环境条件十分适宜发展名优茶生产，岳西县茶园主要分布在海拔 400 至 1000 米的深山峡谷之中。这些地方，土壤湿润肥沃、气候温和，雨量充沛，昼夜温差大，漫射光丰富，因而茶叶内质十分优异。岳西县茶树品种资源丰富，据八十年代初省农业厅统一布置的全省茶树地方品种资源调查，结果显示：岳西县主产茶区品种优良，突出特点是氨基酸含量高、酚氨比低，十分适宜制作名优绿茶。这些都是创制名茶重要的基础条件。这也是为什么岳西茶叶能够连续在安庆地区名优茶评比中名列前茅的原因，因为内质是衡量茶叶优劣的主要标准。 6.炒制工艺： 手工制作工艺流程：鲜叶→摊放→杀青（头锅→二锅）→摊凉→毛火→摊凉→足火→包装。头锅锅温 120～130°C。每锅投叶量 100～150g。采用“抓、抖、撒、理”等手法，待叶质变软、青气消失、茶香出现时，用茶把扫入第二锅。二锅锅温 80～100°C。采用“拢、带、撒、理”等手法，直到茶条成形，出锅。摊凉将二锅叶均匀薄摊，待余温散尽，叶质回软即可。毛火采用炭火烘焙。烘笼顶部温度 80～90°C。适度轻翻，待烘至七成干时，下烘摊凉。摊凉将下烘茶叶倒入竹匾中，摊放时间 1h 以上。足火采用低温慢烘。烘笼顶部温度为 50～70°C。烘焙中要适度轻翻，烘至茶香散发，手捻成末，下烘摊放备装。包装充分摊凉后密封包装。 问题： 1.翠兰的制作工艺有哪几种？ 2.翠兰的产地对茶叶品质有什么影响？ 3.翠兰是红茶还是绿茶？ 参考文献： [1]查道生.岳西翠兰创制回顾[J].茶业通报,2020,42(03):107-109.DOI:10.16015/j.cnki.jteabusiness.2020.0030. [2]徐卫兵.岳西翠兰加工工艺及存在的问题和解决办法[J].茶业通报,2019,41(04):168-169.DOI:10.16015/j.cnki.jteabusiness.2019.0032.