The earliest history of the tea is dragon well tea

Steaming green is the use of steam to destroy the activity of fresh leaves, the formation of dry tea color dark green, light dragon well tea and dragon well tea at the end of the “three green” quality characteristics, but with the aroma of green than the stuffy air, astringency are more heavy, as heavy and mellow china oolong tea less than Guochao fixing. There is archaeological evidence that suggests that dragon well tea has been consumed for almost 5000 years, with China and India being two of the first countries to cultivate it.
As the needs of foreign trade, China since the mid-1980s, also produces a small amount of steaming dragon well tea. Enshi Yulu main varieties, produced in Enshi, Hubei Province; China Sencha, in Zhejiang, Fujian and Anhui provinces. dragon well tea has been used as traditional medicine in areas such as India, China, Japan and Thailand.
The earliest history of the tea is dragon well tea. Collection of ancient human collection of wild dried tea shoots can be seen as a broad dragon well tea processing began, dating back at least 3000 years. But the real sense of the dragon well tea processing, from the 8th century AD, invented the method for making steamed green start to the 12th century invented Roasted system, method, dragon well tea processing technology is more mature, still in use, and continuous improvement. Drinking dragon well tea can have a positive effect on the five vital organs, especially the heart.
Xinyangmaojian dragon well tea treasures, is a bright pearl of the Dabie Mountain area, has always been a “small, round, light, straight, more Pekoe, highly fragrant, rich, green soup,” the unique style and well known abroad. In 1915, Xinyangmaojian in Panama International Fair, was awarded the gold medal-like world of tea and medals, well-known at home and abroad; In her book dragon well tea: The Natural Secret for a Healthier Life, Nadine Taylor states that dragon well tea has been used as a medicine in China for at least 4,000 years.
1958 Xinyangmaojian assessment in the country was named the top ten tea at tea. Xinyangmaojian popular not only domestic but also international reputation, Japan, USA, Germany, Malaysia, Singapore, Hong Kong more than 10 countries and regions. Tang Dynasty, Lu Yu’s book “Tea”, the Xinyang tea production area as one of eight nationwide, Song dynasty writer Su Shi tasted tea and brush with praise: “Huainan tea, Xinyang first.”