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期末论文

Junshan Yinzhen

Junshan Island, which is situated 15 km offshore from the historical city of Yueyang, is home to many well-known Chinese folklore. These tales are said to speak to the island’s rich history, which is believed to date back to mythical times. Tea has been associated with this tiny island since the Tang Dynasty, over 1300 years ago. During the Qing Dynasty (1616-1912), Junshan Yinzhen was given tribute tea status, with the royal court demanding 9kg of the tea each year. This tea is rare for a number of reasons. Firstly, it has a prestigious past. Secondly, it is very small. The island is only one square kilometre. Thirdly, it is still state-owned. Finally, only one person in the world knows how to make it. He holds the secret to a crucial step in the production process. He receives a special government stipend for his expertise. He is helped by over 30 people. Junshan Yinzhen is now one of the rarest teas in China.

This is a real modern tribute tea. Every year, the harvest is sent straight to government departments. It is usually reserved to treat visiting diplomats and important people. Junshan Yinzhen’s price is stable and very expensive, given its limited market circulation. Junshan Island is a tealeaf-harvesting hotspot, with many different types of tea being picked there. These include the original varieties, Yin Zhen, Bi Xiang Zao, Tao Yuan Da Ye, Fu Yun, and a green tea varietal. Junshan Yinzhen is a type of tea made from only the buds, which are picked in the early spring, typically starting in the first half of March.

Junshan Yinzhen is made by subjecting the leaves to high temperatures, which kill some of the enzymes. Then we bake the leaves to semi-dry before wrapping them airtight and fermenting them for 48 hours. The leaves are then baked for a second time after being wet once more, then fermented for about 24 hours before being baked dry over charcoal. A Junshan Yinzhen that has been well-made will not have a grassy taste, but will be sweet and have notes of sweetcorn.

General Introduction

Junshan Yinzhen is a renowned Chinese yellow tea that is cultivated on Junshan Island in Dongting Lake, Yueyang, Hunan Province. Its name is derived from its slender, needle-like form. The finished tea is characterised by its robust buds, which are uniform in length, and display a golden-yellow sheen. The buds are covered in white pekoe, which is elegantly known as “gold inlaid with jade”. The processing involves fixing (杀青), initial drying (初烘), initial wrapping for yellowing (初包闷黄), and other steps, forming a “double yellowing” fermentation technique. When brewing this tea, you will see the tea buds exhibit a “three rises and three falls”floating and sinking phenomenon. The tea's official name is now “Junshan Yinzhen”, but it has had many other names over the years. In the Tang Dynasty it was listed as a tribute tea and went by the name of “Yellow Feather Hair”. In the Later Tang of the Five Dynasties it was known as "White Crane Tea", while in the Song Dynasty it was called "Spear and Flag Tea". It wasn't until 1957 that it was given its current name. In November 2022, its production technique was inscribed on the National Intangible Cultural Heritage Representative Project list. This tea was introduced to Tibet by Princess Wencheng of the Tang Dynasty when she married a Tibetan prince. During the Qing Dynasty, it was presented as a form of tribute in accordance with the "Gongjian" standard. In 1956, it won a gold medal at the Leipzig International Fair. Then, in 1972, it was served as a Chinese tea gift to representatives at the United Nations General Assembly. In 2024, 10,400 tons of Yueyang yellow tea were produced, with a brand value exceeding 3.084 billion yuan and a comprehensive tea industry output value of over 8.9 billion yuan, meaning income was boosted for nearly 65,000 farming households. Historical Development The Junshan Yinzhen tea was first produced during the Tang Dynasty and was listed as a “Tribute Tea” in the Qing Dynasty. The Baling County Annals describe it as “tender green like lotus hearts”. “Junshan tribute tea began in the Qing Dynasty, when an annual tribute of eighteen jin was made.”Prior to Grain Rain (谷雨), the county magistrate invited monks to pick and make tea with one bud and one leaf, covered in white hairs, which is commonly called “White Hair Tea”. The Hunan Provincial New Gazetteer records the following: “Junshan tea resembles Longjing in colour and taste, with slightly broader and greener leaves.”Ancient people described this tea as ’a green snail on a silver plate’.

In the Qing Dynasty, Junshan tea was divided into two types: “Jiancha” (tip tea) and “Rongcha” (downy tea). “Jiancha,”resembling a tea sword with white down, was offered as tribute and known as “Gongjian.”Junshan Yinzhen has a clear and high aroma, mellow and sweet taste, bright yellow liquor, strong and pekoe-covered buds, neat strips, white pekoe like feathers, golden shiny buds with light yellow fuzz, thick and even infused leaves, and a sweet, mellow flavor that remains unchanged over time. After brewing, the buds stand upright in the liquor, rise to the surface, slowly sink, rise and sink again, exhibiting the fascinating “three rises and three falls” spectacle.

Natural Geography

Junshan, also referred to as Dongting Mountain, is an island in Dongting Lake in the Junshan District of Yueyang City, Hunan Province. The island is known for its fertile soil, which is mostly sandy loam, and its average annual temperature of 16–17°C and annual rainfall of about 1,340 mm. From March to September, relative humidity is high, at around 80%, creating a very humid climate. During the spring and summer months, the evaporation of water from the lake results in the formation of mist and clouds. The island is covered in dense woodlands, creating a natural habitat perfect for the growth of tea trees, with vast tea plantations sprawling across the hillsides. The distinctive quality of Junshan Yinzhen is intimately associated with the climatic conditions, soil characteristics and plant life of Junshan Island.

Quality Characteristics

The tea is made entirely from buds, is covered with pekoe and has a bright colour. The finished tea is made up of buds that are all the same length and size, and are orange-yellow on the inside, wrapped in a layer of white pekoe.

Production Process

Junshan Yinzhen must be picked and produced strictly. The picking of this tea is a process that takes place over a period of seven to ten days around Qingming (Tomb-Sweeping Day). The standard used to be the first tender buds of spring tea, but this has now changed. The production process is comprised of eight steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The whole process takes 78 hours.

Fixing (Shaqing) The leaves were fixed fresh after being polished and waxed in a 20° slanted wok. The temperature of the fire is controlled in this way: first it is set to a high (100–120°C), then to a low (80°C). Each wok can hold around 300 grams of leaves. When the leaves are ready, pick them up gently with both hands, push forward from the chest, then toss and shake to let the buds slide along the wok. It is vital that movements are gentle and flexible, and that there is no heavy friction, as this can cause bud bending, pekoe loss and darkening. When the bud stems have softened for about 4–5 minutes, and the grassy smell has gone and the tea fragrance has come through, you can take it out of the wok. This will have made it about 30% lighter. Spreading and Cooling After fixing, we place the leaves in small bamboo trays, winnowing them gently several times to dissipate heat and remove fine debris. Spread the mixture and let it cool for 4–5 minutes before you start the drying process. Initial Drying Initial drying is done on a charcoal-fired kang stove. The temperature is 50–60°C. It is left for 20–30 minutes. This is until it is about 50% dry. The degree must be appropriate: if it is too dry, it makes yellowing difficult during initial wrapping, leaving leaves green and failing to achieve high aroma and yellow colour; if it is too wet, it results in low, stuffy aroma and dull colour.

Initial Wrapping

After slight cooling, initially dried leaves are wrapped in kraft paper (about 1.5 kg per packet) and placed in a box for 40–48 hours.This initial wrapping for yellowing is crucial as it promotes the formation of Junshan Yinzhen's unique colour and aroma.The amount per packet should be just right, as too much can cause intense chemical changes and darken buds, while too little can slow down the colour change and fail to meet requirements. The gradual rise in temperature inside the wrap, caused by the release of oxidative heat, can reach around 30°C after 24 hours. Ensure an even colour change by turning it over. The duration is closely related to the ambient temperature: about 40 hours at 20°C, longer if colder. When the buds turn yellow, unwrap them to dry again. Initial wrapping is used to form the basic quality style of Yinzhen. Re-drying The process of re-drying aims to do three things: to evaporate moisture further, to fix formed effective substances and to slow certain transformations during re-wrapping. The temperature should be around 50°C and the time should be about one hour until it is 80% dry. If the colour change after the initial wrapping is insufficient, dry to 70% dryness. After drying and cooling, the purpose is the same as after the initial drying. Re-wrapping The method is the same as the initial wrapping. It lasts approximately 20 hours. When the tea buds turn golden yellow with a rich aroma, it is considered to be at its optimal point.

Final Baking (Zuhuo)

The final baking temperature should be 50–55°C, with each batch weighing about 0.5 kg, and baked until completely dry.The grading of the buds is based on three key factors: plumpness, straightness and colour brightness.The best buds are plump, straight and bright yellow; the worst are thin, curved and dull yellow. Storage The first step is to heat and crush the gypsum, spreading it at the bottom of the box. Then, place two layers of tissue paper on top. Next, pack the tea into small packets, using tissue paper to line them. Finally, place the packets on the paper and seal the box lid. As long as gypsum is replaced timely, Yinzhen quality remains unchanged for a long time.

Terms and Expressions：

1.gypsum 石膏 2.ferment 使发酵 3.plumpness 丰满 4.oxidative 氧化 5.evaporate 蒸发 6.tissue paper 皮纸 7.three rises and three falls 三起三落 8.spreading and cooling 摊晾 9.pekoe 茸毛 10.wrapping for yellowing 闷黄

Questions

1.What are the production processes of Junshan Yinzhen?

2.What type of tea does Junshan Yinzhen belong to?

3.Why is Junshan Yinzhen so expensive?

4.Why is Junshan Yinzhen known as one of the rarest teas in China?

5.What different names has Junshan Yinzhen had throughout history?

6.What key steps are involved in the production process of Junshan Yinzhen?

7.What unique visual phenomenon occurs when brewing Junshan Yinzhen?

8.What are the characteristics of the natural growing environment of Junshan Yinzhen?

9.What important cultural or economic values does Junshan Yinzhen hold in modern times?

Answers

1.The production of Junshan Yinzhen involves eight meticulous steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The entire process takes approximately 78 hours.

2. Junshan Yinzhen belongs to the category of yellow tea and is one of China's most renowned representatives of this type.

3. It is expensive primarily due to its extreme rarity (grown only on the 1-square-kilometer Junshan Island), its prestigious historical status (it was a tribute tea during the Qing Dynasty), its complex and unique production process (only one person in the world knows the key step), and its very limited market circulation, as it is mainly supplied to government departments for diplomatic and important occasions.

4. It is considered one of China's rarest teas due to its tiny production area (only 1 square kilometer), state-owned status, very low annual output, production knowledge held by a single inheritor, its historical role as a tribute tea, and consequently, its extremely limited availability on the market.

5. Historically, it was known as "Yellow Feather Hair" (黄翎毛) in the Tang Dynasty, "White Crane Tea" (白鹤茶) in the Later Tang of the Five Dynasties period, and "Spear and Flag Tea" (旗枪茶) in the Song Dynasty. It was officially named "Junshan Yinzhen" in 1957.

6. Key steps in its production include "fixing" (杀青) to deactivate enzymes, "initial wrapping for yellowing" (初包闷黄) and "re-wrapping for yellowing" (复包闷黄) – collectively known as the "double yellowing" technique – which develop its unique golden color and mellow aroma, as well as precisely controlled charcoal baking.

7. When brewed, the tea buds stand upright in the liquor, then repeatedly rise to the surface and slowly sink back down three times, creating the famous spectacle known as the "three rises and three falls."

8. Junshan Island is located in Dongting Lake, featuring a humid climate (annual average humidity of 84%), abundant rainfall, and frequent mist and clouds. The soil is fertile sandy loam, and the forest coverage exceeds 90%. This creates a microclimate and ecological environment perfectly suited for tea tree growth.

9. Culturally, its production technique was inscribed on the National Intangible Cultural Heritage list in 2022. Economically, it is the core brand of Yueyang's yellow tea industry. In 2024, it helped drive the comprehensive output value of the local tea industry to over 8.9 billion yuan, with a brand value exceeding 3.084 billion yuan, boosting income for nearly 65,000 farming households. It also serves as a prestigious Chinese tea gift in diplomatic activities.

References

1.百度百科—君山银针

2.君山区政府门户网 3.李强,古湘,禹双双,等.君山银针茶制作技艺[J].基层农技推广,2025,13(05):111-113.

4.邹心怡,肖慧,潘苗,等.乡村振兴背景下湖南“君山银针”茶品牌的生态翻译策略与实践[J].新农民,2024,(28):4-6.

5.蒋同团队.小茶类的大发展,从君山银针到岳阳黄茶的战略升级[J].食品界,2022,(07):63-68.

6.郭宇萌.有一种味道是君山银针[J].青年文学家,2022,(01):99.

期末论文

君山银针

坐落在岳阳历史名城15公里外的君山岛，是中国许多著名民间传说的发源地，据说历史可以追溯到神话时代。这个小岛自唐代以来就与茶文化息息相关，已有1300多年的历史。君山银针在清代（1616-1912年）成为贡茶，每年皇室需要供应9公斤。导致这种茶极为稀有的几个因素包括：茶叶的卓越历史；岛屿的极小规模（仅1平方公里）；岛屿仍国有；全球仅一人掌握制作此茶的关键步骤（他因专业技能获得特别政府津贴，拥有30多名助手）。君山银针毫无疑问是当今中国最稀有的茶叶。

作为真正的现代贡茶，每年的收成直接供应给政府部门，通常保留用于款待访问的外交官员和重要人士。由于市场流通有限，君山银针价格稳定且非常昂贵。君山岛上采摘了许多不同品种的茶叶，包括原生种、银针一号、碧香早、桃源大叶、浮云等以及一种绿茶品种。君山银针是一种只采摘芽头的黄茶，只有未开放的芽头在早春时节采摘，通常从三月上旬开始。

制作君山银针的过程始于高温处理茶叶以抑制部分酶活性。然后茶叶经过半干燥后被严密包裹发酵48小时。随后再次湿润的茶叶进行第二次烘焙，再次发酵约24小时，最后在木炭上干燥。制作精良的君山银针不带任何草味，甜美纯净，带有甜玉米的香气。

1.总体介绍

银针是中国黄茶类名茶之一，产于湖南岳阳洞庭湖中的君山，因形细如针得名。其成品茶芽头茁壮，长短均匀，芽身金黄发亮，外裹白毫，雅称"金镶玉"。君山银针制作需经杀青、初烘、初包闷黄等工序，形成"双闷黄"发酵工艺，冲泡时呈现"三起三落"的茶芽浮沉现象。该茶唐代已列为贡品，五代后唐称"黄翎毛”，宋代称"白鹤茶”，清代统称"旗枪茶"，1957年正式定名"君山银针" 。君山银针制作技艺于2022年11月入选国家级非物质文化遗产代表性项目。唐代文成公主出嫁时曾携带此茶入藏，清代按"贡尖"标准进贡。1956年获莱比锡国际博览会金质奖章，1972年作为中国茶礼招待联合国大会各国代表。2024年岳阳黄茶年产量达1.04万吨，品牌价值突破30.84亿元，茶产业综合产值超89亿元，带动近6.5万农户增收。

2.历史发展

君山银针始于唐代，清朝时被列为“贡茶”。据《巴陵县志》记载：“君山 产茶嫩绿似莲心。”“君山贡茶自清始，每岁贡十八斤。”“谷雨”前，知县 邀山僧采制一旗一枪，白毛茸然，俗称“白毛茶”。又据《湖南省新通志》 记载：“君山茶色味似龙井，叶微宽而绿过之。”古人形容此茶如“白银盘里一青螺”。 清代，君山茶分为“尖茶”、“茸茶”两种。“尖茶”如茶剑，白毛茸然，纳为贡茶，素称“贡尖”。君山银针茶香气清高，味醇甘爽，汤黄澄高，芽壮多毫，条真匀齐，白毫如羽,芽身金黄发亮,着淡黄色茸毫,叶底肥厚匀亮，滋味甘醇甜爽，久置不变其味。 冲泡后，芽竖悬汤中冲升水面，徐徐下沉，再升再沉，三起三落，蔚成趣观。

自然地理

君山又名洞庭山，为湖南岳阳市君山区洞庭湖中岛屿。岛上土壤肥沃，多为砂质土壤，年平均温度16～17度，年降雨量为1340毫米左右，相对湿度较大,三月至九月间的相对湿度约为80%，气候非常湿润。春夏季湖水蒸发，云雾弥漫，岛上树木丛生，自然环境适宜茶树生长，山地遍布茶园。君山银针品质独特，与君山岛上的气候、土质、植被密不可分： 3.1小气候 君山岛四面环水，无高山深谷，太阳从早到晚照射全岛，年均日照进间为1740小时，空气湿度大，年均相对湿度84%，阳光中含有较多的红光和黄光，昼夜湿差较小，空气温度变化较平缓，而地面昼夜温差大，这种小气候特别有利于茶树生长。 3.2土质 君山岛上土质主要为细小砂质土，肥沃深厚，土质疏松，吸热能力强，表层水分蒸发快。盛夏季节，高温迫使茶树主根向纵深延伸，以便吸收土层深处的水分和养料，以至有些茶树主根长达6米多。同时，砂质土壤散热也快，夏季子夜后，岛上的气温可降到摄氏20多度，昼夜温差大也有利于茶树生长。 3.3生态环境 岛上有维管束植物99科221属310种，森林覆盖率达90%以左右。由于树木荫蔽的谷地和坡地，冬季气温高，春季温度变幅小，全年光照弱，风速小，湿度大，云雾多，因而使茶树叶片栅栏组织厚度变小，海绵组织发达，角质层薄，叶片大，厚而柔软，新枝节间长，所以君山茂密的森林是生产名茶的优势条件之一。

4.品质特征

全由芽头制成，茶身满布毫毛，色泽鲜亮。其成品茶芽头茁壮，长短大小均匀，内呈橙黄色，外裹一层白毫。

5.制作工序

君山银针的采摘和制作都有严格要求，每年只能在“清明”前后七天到十 天采摘，采摘标准为春茶的首轮嫩芽。制作这种茶，要经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道工序，需78个小时。 杀青 在20° 的斜锅中进行，锅子在鲜叶杀青前磨光打蜡，火温掌握“先高（100～120℃）后低（80℃）”，每锅投叶量300克左右。茶叶下锅后，两手轻轻捞起，由怀内向前推去，再上抛抖散，让茶芽沿锅下滑。动作要灵活、轻巧，切忌重力摩擦，防止芽头弯曲、脱毫、茶色深暗。约经4～5分钟，芽蒂萎软清气消失，发出茶香，减重率达30%左右，即可出锅。 摊凉 杀青叶出锅后，盛于小篾盘中，轻轻杨簸数次，散发热气，清除细末杂片。摊凉4～5分钟，即可初烘。 初烘：放在炭火炕灶上初烘，温度掌握在50～60℃，烘20～30分钟，至五成干左右。初烘程度要掌握适当，过干，初包闷黄时转色困难，叶色仍青绿，达不到香高色黄的要求；过湿，香气低闷，色泽发暗。 初包 初烘叶稍经摊凉，即用牛皮纸包好，每包1．5公斤左右，置于箱内，放置40～48小时，谓之初包闷黄，以促使君山银针特有色香味的形成，为君山银针制造的重要工序。每包茶叶不可过多或过少，太多化学变化剧烈，芽易发暗，太少色变缓慢，难以达到初包的要求。由于包闷时氧化放热，包内温度逐升，24小时后，可能达30℃左右，应及时翻包，以使转色均匀。初包时间长短，与气温密切相关。当气温20C左右，约40小时，气温低应当延长。当芽现黄色即可松包复烘。通过初包，银针品质风格基本形成。 复烘 复供的目的在于进一步蒸发水分，固定已形成的有效物质，减缓在复包过程中某些物质的转化。温度50℃左右，时间约一小时，烘至八成干即可。若初包变色不足，即烘至七成干为宜。下烘后进行摊凉，排凉的目的与初烘后相同。 复包 方法与初包相同。历时20小时左右。待茶芽色泽金黄，香气浓郁即为适度。 足火 足火温度50～55℃，烘量每次约0.5公斤，倍至足干止。 加工完毕，按芽头肥瘦、曲直、色泽亮暗进行分级。以壮实、挺直、亮黄者为上；瘦弱、弯曲、暗黄者欢之。 贮藏 将石膏烧热捣碎，铺于箱底，上垫两层皮纸，将茶叶用皮纸分装成小包，放在皮纸上面，封好箱盖。只要注意适时更换石膏，银针品质经久不变。

术语：

1.gypsum 石膏 2.ferment 使发酵 3.plumpness 丰满 4.oxidative 氧化 5.evaporate 蒸发 6.tissue paper 皮纸 7.three rises and three falls 三起三落 8.spreading and cooling 摊晾 9.pekoe 茸毛 10.wrapping for yellowing 闷黄

问题：

1.君山银针有哪些制作工序？ 2.君山银针属于什么茶类？ 3.君山银针为什么价格昂贵？ 4.君山银针为什么被誉为中国最稀有的茶之一？ 5.君山银针在历史上曾有哪些不同的名称？ 6.君山银针的制作过程中包含哪些关键步骤？ 7.君山银针在冲泡时有什么独特的视觉现象？ 8.君山银针的自然生长环境有什么特点？ 9.君山银针在当代有哪些重要的文化或经济价值？

回答

1. 君山银针有哪些制作工序？ 君山银针的制作需经过杀青、摊晾、初烘、初包、再摊晾、复烘、复包、焙干等八道严谨的工序，全程约78小时。 2. 君山银针属于什么茶类？ 君山银针属于黄茶，是中国著名的黄茶代表之一。 3. 君山银针为什么价格昂贵？ 其价格昂贵的主要原因包括：产量极其稀有（仅产于1平方公里的君山岛）、历史地位崇高（曾为清代贡茶）、制作工艺复杂且唯一（全球仅一人掌握核心工艺），以及市场流通量非常有限，主要供应政府部门用于外交等重要场合。 4. 君山银针为什么被誉为中国最稀有的茶之一？ 原因包括：产地极小（仅1平方公里）、仍为国有、年产量极低、制作技艺由唯一传人掌握，且历史上长期作为贡茶，市场流通极少。 5.君山银针在历史上曾有哪些不同的名称？ 在唐代称“黄翎毛”，五代后唐时称“白鹤茶”，宋代称“旗枪茶”，直至1957年才正式定名为“君山银针”。 6.君山银针的制作过程中包含哪些关键步骤？ 关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。 7. 君山银针的制作过程中包含哪些关键步骤？ 关键步骤包括“杀青”以抑制酶活性、“初包闷黄”和“复包闷黄”（即“双闷黄”工艺）以形成其独特的金黄色泽与醇香，以及精准控制的炭火烘焙。 8.君山银针的自然生长环境有什么特点？ 君山岛位于洞庭湖中，气候湿润（年均湿度84%），雨量充沛，常年云雾缭绕。土壤为肥沃的砂质壤土，森林覆盖率超过90%，形成了非常适合茶树生长的小气候和生态环境。 9.君山银针在当代有哪些重要的文化或经济价值？ 文化上，其制作技艺于2022年被列入国家级非物质文化遗产。经济上，它是岳阳黄茶产业的核心品牌，2024年带动产业综合产值超89亿元，品牌价值超30亿元，惠及近6.5万农户。它也是国家外交活动中的珍贵茶礼。