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古丈毛尖，属绿茶类，古今名茶，因地得名，产于湖南武陵山区古丈县，境内崇山峻岭，谷幽林深，溪河网布，山水辉映，景色宜人。群山郁郁葱葱之中，出大量的杉木林之外，还有千秋不腐的滇夏、红榧树，供观赏的伯乐和栱桐，以及油桐、油茶、香榧和茶叶等经济林，更为森林之乡的古丈增添了秀色和风光。

生态环境

古丈毛尖产于武陵山脉中腹古丈县境内，古丈地处武陵群山丛中，县内森林密布，云雾缭绕；溪流纵横，雨量充沛；冬暖夏凉，气候温和；土壤有机质丰富，富含磷硒；无污染，生产环境得天独厚，奠定了古丈名茶无可比拟的品质基础。在三、四月采头茶季节，每天上午九时才日出云散，即使盛夏，也时而晴空万里，时而云遮雾漫。由于云雾多、日照少，温射光多，茶叶内含营养物质丰富，持嫩性强，叶质柔嫩，茸毛多。古丈毛尖茶品的独特品质在于每年清明前采摘芽茶或一芽一叶初展的芽头，经摊青、杀青、揉条、炒坯、摊凉、整形、干燥、筛选等八道工序，一丝不苟，精制而成“明前茶”。其成茶条索紧细、锋苗挺秀，色泽翠润，白毫满披；清香馥郁，滋味醇爽，回味生津；汤色黄绿明亮，叶底绿嫩匀整。

古丈毛尖采制精细，外形条索紧细圆直，锋苗挺秀，白毫显露，色泽翠绿光润，内质清香芬芳，滋味醇厚鲜爽，回味生津。古丈毛尖，或弯而似鱼钩，或直而如标枪，以色泽翠绿、白毫显露、汤色黄绿明亮、滋味醇爽、回味绵甜悠长、香高持久，耐冲泡等显著内质特点而久负盛名。

毛尖分类

古丈毛尖：湖南武陵山区古丈县；沩山毛尖：湖南省宁乡县水沩山的沩山乡；信阳毛尖：河南省信阳市；茅坪毛尖：贵州省东缘锦屏县茅坪；黄山毛尖：安徽省黄山区新明乡等等。毛尖茶产于哪里一般就以当地的地名来命名。同时不同的毛尖品牌产地不一样，茶叶原料以及加工工艺会有微妙的差别，这也就导致了不同地区的毛尖味道不同。

制作工艺

古丈毛尖是历史最早的茶类。古代人类采集野生茶树芽叶晒于收藏，可以看作是广义上的古丈毛尖加工的开始，距今至少有三千多年。但真正意义上的古丈毛尖加工，是从公元8世纪发明蒸青制法开始，到12世纪又发明炒青制法，古丈毛尖加工技术已比较成熟，一直沿用至今，并不断完善。

古丈毛尖的加工，简单地可以分为杀青、揉捻和干燥三个步骤，其中关键在于初制的第一道工序，即杀青。鲜叶通过杀青，酶的活性钝化，内含的各种化学成分，基本上是在没有酶影响的条件下，由热力作用进行物理化学变化，从而形成了古丈毛尖的品质特征。

英文翻译：Guzhang Maojian is a kind of green tea. It's a famous tea in ancient and modern times. It's named after the place. It's produced in Guzhang County, Wuling mountain area, Hunan Province. It has high mountains, deep valleys, deep forests, rivers and streams, beautiful scenery. Among the lush mountains, there are not only a large number of fir forests, but also Yunnan summer and red Torreya trees, bole and Gongtong trees for viewing, as well as economic forests such as tung oil, tea oil, Torreya and tea, which add beauty and scenery to the ancient abbot of the forest town. The ecological environment of Guzhang Maojian is produced in Guzhang County in the middle of Wuling mountains. Guzhang is located in the mountains of Wuling. There are dense forests and clouds in the county. The streams are crisscross with abundant rainfall. The climate is warm in winter and cool in summer. The soil is rich in organic matter, rich in phosphorus and selenium. It is pollution-free and has a unique production environment, laying an unparalleled quality foundation for Guzhang famous tea. In the tea picking season of March and April, the sun rises and clouds disperse at 9:00 a.m. every day. Even in the middle of summer, it is sometimes clear and sometimes cloudy. Due to more clouds, less sunshine, more temperature and light, tea contains rich nutrients, strong tenderness, tender leaves, and more fluffy. The unique quality of Guzhang Maojian tea is that the bud tea or the bud head of a bud and a leaf are picked before the Qingming Festival every year. After eight processes of spreading, killing, kneading, frying, cooling, shaping, drying and screening, it is refined to be "Mingqian tea". The tea has a tight and thin strip, a straight and beautiful front seedling, a green and moist color, covered with pekoe, a fragrant fragrance, a mellow taste, and a aftertaste of Shengjin, a bright yellow green soup, and a green, tender and even leaf base. Guzhang's Maojian is finely plucked, its shape is tight, thin, round and straight, its front seedlings are straight, its pekoe is exposed, its color is green and bright, its internal quality is fragrant, its taste is mellow, fresh and refreshing, and its aftertaste is Shengjin. Guzhang's hair is sharp, crooked and fishhook like, or straight and javelin like. It is famous for its distinctive internal characteristics such as emerald green color, pekoe exposure, bright yellow green color of soup, mellow taste, long and sweet aftertaste, high and long-lasting fragrance, and resistance to brewing. Maojian: Guzhang County, Wuling mountain area, Hunan Province; Gushan Maojian: Gushan Township, shuigushan, Ningxiang County, Hunan Province; Xinyang Maojian: Xinyang City, Henan Province; Maoping Maojian: Maoping, Jinping County, eastern margin of Guizhou Province; Huangshan Maojian: Xinming Township, Huangshan District, Anhui Province, etc. Maojian tea is generally named after the local place names. At the same time, the origin of different Maojian brands is different. There are subtle differences in tea raw materials and processing technology, which leads to different Maojian tastes in different regions. Maojian is the earliest tea in history. Ancient people collected the buds and leaves of wild tea trees for collection, which can be regarded as the beginning of the processing of Guzhang Maojian in a broad sense, at least 3000 years ago. But the real sense of the ancient Abbot's Maojian processing is from the invention of the steaming green system in the 8th century AD to the invention of the fry green system in the 12th century. The ancient Abbot's Maojian processing technology has been relatively mature and has been used up to now, and constantly improved. The processing of guzhangmaojian can be simply divided into three steps, namely, green, rolling and drying. The key lies in the first process of the primary system, that is, green. The quality characteristics of guzhangmaojian are basically formed by the physical and chemical changes of the fresh leaves under the condition of no enzyme effect through the inactivation of enzyme activity and various chemical components.

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