Zhangping Shuixian Tea Cake originated in Zhangping City, Fujian Province. Zhangping City is located in the southwest of Fujian Province, upstream of the Jiulong River, between 24°54' to 25°47' north latitude and 117°11' to 117°44' east longitude. It was established as a county in 1470 and is now a city under the jurisdiction of Sanming. The total area of the city is 2975 square kilometers, with 12,100 hectares of arable land and 230,000 hectares of forest land, making it a mountainous area with "nine mountains, half water, and half fields." Zhangping's geographical location is unique, serving as the confluence of the Daiyunshan and Bopingling mountain ranges. The main geographical features of Zhangping City are narrow from east to west and long from north to south, with higher elevations in the north and south and lower elevations in the east and west. The terrain is undulating, with numerous peaks and mountains. The Jiulong River flows through the central part, cutting through the Daiyunshan-Bopingling mountain belt, resulting in a terrain that slopes from north to south towards the river valley. The central part is a hilly area of the Jiulong River valley, mostly consisting of hills and low mountains, rising in steps from the river valley to both sides. In addition to some hilly areas in the northern part, most of the northern part consists of middle and low mountains, with low mountains being predominant. The city is located in the subtropical mountainous agricultural climate zone of South Asia, with excellent natural conditions and abundant light, heat, and water resources. The climate is mild, with abundant sunshine, plentiful rainfall, no severe cold in winter, and no extreme heat in summer. The average annual temperature ranges from 16.9°C to 20.7°C, and the effective accumulated temperature above 10°C ranges from 4854°C to 6481°C per year. The annual sunshine hours range from 1513.2 to 2569.2 hours, the annual rainfall ranges from 1450 to 2100 millimeters, and the average relative humidity ranges from 78% to 81%. There are 286 to 306 frost-free days per year. The soil is deep, with a pH of 4.5 to 6.5, and an organic matter content of 2%, making it suitable for the growth of tea trees and fostering the development of a characteristic agricultural industry of coordinated cultivation of wood, bamboo, flowers, and tea.
The main production areas of Zhangping Shuixian Tea Cake are in Nanyang Township, Shuangyang Town, and Xinqiao Township. It was formerly known as "paper-wrapped tea" and originated from Shen Village in Shuangyang Town, with a history of sixty to seventy years. The Shuixian variety of tea trees planted in Zhongcun and other places was introduced from Jianyang in northern Fujian. Its processing method is similar to that of Shuixian tea in northern Fujian. However, due to the loose and inconvenient nature of Shuixian tea leaves, which are prone to moisture absorption and deterioration, an additional step of "pinching into balls" was added after the initial rolling process in the early stage of production. The rolled leaves are pinched into small round balls and fixed with paper to form tea cakes. However, the sizes and shapes of the pinched balls vary, making them inconvenient for sale. Later, wooden molds of certain specifications were gradually used to press them into square tea cakes.
Before 1949, Shuixian Tea Cakes were only produced in small quantities in Zhongcun, Shuangyang, and Nanyang, with an annual output of over 500 kilograms, mainly sold in various parts of western Fujian and areas around Guangdong and Xiamen, often used as gifts for relatives and friends. After the founding of the People's Republic of China, with the continuous increase in consumer demand, the area of Shuixian tea cultivation expanded, and the production of Shuixian Tea Cakes continued to develop, with improved quality. Shuixian Tea Cakes entered markets in Hong Kong, Macau, Japan, and other places and were favored by consumers. Since 1981, Zhangping Shuixian Tea Cakes have won the Fujian Provincial Quality Tea Award multiple times. In 1995, it was named a famous tea by the Fujian Provincial Department of Agriculture and was selected to participate in the second China Agricultural Expo, winning the gold medal. From 1999 to 2007, it won the Fujian Provincial Famous Tea Award, which is evaluated once every two years by the Fujian Provincial Department of Agriculture. In 2007, it won the gold medal in the Oolong Tea category of the Second Kaijie Cup China International Tea Expo under the theme of "Humanistic Olympics, Fragrance of Tea, World".
The unique processing technology of Zhangping Shuixian Tea Cakes involves the following steps: sunning, cooling, shaking, frying, rolling, molding, and baking, which differ from the production of strip oolong tea.
Fresh leaves of the Shuixian variety are used as raw materials, and it is advisable to pick tender shoots with small to medium-sized open faces, maintaining the freshness and integrity of the fresh leaves. The water extract content of fresh leaves ranges from 45.22% to 48.50%, the total amount of tea polyphenols ranges from 26.86% to 31.99%, the total amount of free amino acids ranges from 1.96% to 2.43%, the total amount of soluble sugars ranges from 5.96% to 6.80%, and the total amount of flavonoids ranges from 7.78 to 8.21 milligrams per gram. The contents of these substances in fresh leaves are important chemical basis for the formation of Shuixian Tea Cakes.
Sunning, shaking, and frying-rolling: Spread the fresh leaves evenly on a water sieve with a diameter of 80 to 100 centimeters, using the method of two sunnings and two coolings. Transfer the adequately sunned leaves to the cooling area until the leaves "recover vitality" to a suitable degree, then transfer them to the shaking area. Shaking is the key process for forming the aroma and color of Shuixian Tea Cakes. The shaking method is based on the production method in northern Fujian and combined with the method in southern Fujian. Generally, the shaking is performed four to five times, gently shaking each time, gradually increasing the number of rotations and cooling times. The leaves in the shaking area should be soft, the leaf surface should be bright yellow, the leaf edges should curl backward, red edges should appear, and a pleasant floral aroma should be emitted. At this point, the leaves can be fried, followed by rolling, and the leaves are rolled tightly into strips, then molded into shape.
Molding: This is a unique process in the production of Shuixian Tea Cakes. The tools for molding include specially made wooden molds and wooden hammers. The inner diameter of the wooden mold is 4.2 centimeters × 4.2 centimeters. During molding, clean white paper with a size of 15.5 centimeters × 15.5 centimeters is placed on the table, and the wooden mold is placed on it. Then, about 20 grams to 25 grams of well-rolled tea leaves are placed into the wooden mold, and pressure is applied with a wooden hammer to mold it. The paper is then wrapped tightly around the tea cake, and it is pasted to fix its shape. After this, the tea cakes are baked for drying.
Baking: This is an important process for forming the quality of Shuixian Tea Cakes. Once the tea cakes are wrapped, they are transferred to baking. The process includes initial baking and subsequent baking. Traditional baking uses a baking cage as a tool. During the initial baking, when the paste at the seal of the paper wrapping is dry, the tea cakes are flipped over and baked again. Both sides need to be dried evenly. Then, the temperature is lowered to 60°C to 70°C for continued baking. During the baking process, the tea cakes are flipped every 0.5 hours on average. When the initial baking is about 70% dry, and the tea cakes feel prickly when held, they can be removed from baking and cooled for 3 to 4 hours, allowing the moisture inside the tea cakes to spread outward, facilitating subsequent baking. During subsequent baking, three baking cages are combined into two, and the temperature is maintained at 40°C to 50°C. The tea cakes are slowly baked to develop aroma, flipping them every 1 to 1.5 hours to ensure even drying and avoid scorching. When the tea cakes make a rustling sound when held, and the leaves can be easily crumbled into powder, or if small bamboo sticks can penetrate the tea cakes, it indicates that they are sufficiently dried. The entire baking process takes about a day. The tea cakes should be stored in airtight iron cans or ceramic jars in a timely manner to maintain their quality. The current drying methods use a combination of box-type electric drying and baking cage baking.
The quality characteristics of Dazhangping Shuixian Tea Cake are as follows: the appearance is square-shaped, with a side length of approximately 4 centimeters and a thickness of about 1 centimeter, resembling a square cake. The dry color is bluish-brown with reddish spots, displaying a glossy appearance, and has a pure and authentic dry aroma. The inner quality has a refreshing aroma, with a floral fragrance and elegant aroma, reminiscent of orchid fragrance with a clear and elegant charm, or a rich and long-lasting osmanthus fragrance. The taste is mellow, sweet, and aromatic, with a lingering fragrance. The soup color is golden yellow or orange-yellow, clear and bright, and the bottom of the leaves is thick, soft, shiny, and bright yellow, with a distinct red edge.
A local standard, DB/35/787-2007 Zhangping Shuixian Tea, has been established in Fujian Province, classifying the quality of Shuixian Tea Cakes into special grade, first to fourth grade, totaling five grades.
(Source: China Tea Book. Author: Guo Yaling)
]]>Taiwan Oriental Beauty Tea, also known as Dongfang Meiren Tea, is one of the famous teas in Taiwan. It is also called Pong Fong Tea, Pong Fong Oolong, or White-Tipped Oolong Tea. It originates from Beipu Township in Hsinchu County, Taiwan, as well as from the Emei region and Toufen in Miaoli County. Beipu Township is adjacent to Emei Township in Hsinchu and is located between 24°37'~24°42/ north latitude and 120°57'~121°02/ east longitude. It has a subtropical maritime climate with an average annual temperature of 23°C, an annual rainfall of 2003 millimeters, and a relative humidity of 81%. The winters and springs are damp and cold with fog, and the main tea-producing areas are surrounded by mountains on three sides, consisting mostly of hills and mountains with soil types including red soil and yellow soil, which are suitable for tea tree cultivation. The tea tree varieties used to produce Taiwanese oolong tea include Qingxin Da Mao, White-haired Monkey, Tai Tea No. 5, Hard Stem Red Heart, as well as Big Leaf Oolong, Red Heart Da Mao, and Yellow Heart Oolong. Due to its unique natural environment nurtured by the mountains and rivers, the tea quality is excellent.
In the tea areas of Emei Township and Beipu Township, around the time of the Dragon Boat Festival in the lunar calendar, the buds of Qingxin Da Mao tea trees are damaged by the tea green leaf cicadas. After being handpicked one bud and two leaves or one bud and three leaves, they are refined into high-grade oolong tea using traditional handcrafted techniques. The appearance of the tea leaves is characterized by obvious white tips, displaying colors of white, green, yellow, red, and brown, presenting a vibrant and colorful appearance. Due to its high quality, unique flavor, and limited quantity, it commands a higher price than other teas and is favored by tea connoisseurs. It is thus given the elegant name "Pong Fong Tea." Because a higher quantity of white tips is desired for better quality, it is also called "White-Tipped Oolong." Legend has it that in the 20th century, Oriental Beauty Tea was presented to the Queen of England by British merchants. The queen was amazed by its exquisite fragrance and its appearance resembling a beautiful woman from the East, hence the name "Oriental Beauty."
The manufacturing process of high-quality Taiwanese oolong Oriental Beauty Tea requires one bud and two leaves as the standard for fresh tea leaves. The initial processing involves withering under sunlight or warming, indoor withering and conditioning (resting and stirring), frying, softening, rolling, initial drying, and baking. The above processes are similar to those of ball-rolled oolong tea, but with the addition of the "softening" step after frying.
The withering and conditioning of Taiwanese oolong tea under sunlight or warming lasts longer and is more intense. The tea leaves lose their gloss, become wavy and raised, and the tender stems show wrinkles on the surface. The heart buds and the first leaves become soft and droop, with a moderate weight loss of 20%-28%. The stirring and spreading are carried out alternately. From the third time onwards, more force is applied, and the duration is longer. The tea buds turn silver-gray, and 1/3-2/3 of the leaves turn reddish-brown, with the appearance of a ripe fruit aroma being moderate. The weight loss is between 30%-40%. The frying temperature of oolong tea is lower than that of ball-rolled tea, fried until the grassy smell disappears, emitting a ripe fruit aroma, the tea buds turn silver-white, and there is a slight prickly sensation when holding the leaves. The weight loss is between 40%-50%. After the fried leaves are removed from the pan, they are wrapped in a damp cloth soaked in clear water for 10-20 minutes to make the leaves soft and free of prickly sensation, known as "softening." The rolling process for oolong tea is short, with attention paid to maintaining the integrity of the buds and leaves, and excessive force should be avoided. The drying operation is carried out in two stages. The initial stage is at a temperature of 105°C-110°C, lasting 35 minutes, followed by air cooling for 30-60 minutes. The subsequent drying stage is at a temperature of 85°C-95°C, lasting 40-60 minutes.
High-quality Taiwanese Oriental Beauty Tea has robust tea buds with prominent white tips, short tea strips, and a vibrant mix of red, yellow, and white colors. The tea soup has a bright amber-orange color, the bottom of the leaves is light brown with red edges, the base of the leaves is light green, the leaves are intact, and the buds and leaves are connected.
The quality characteristics of Taiwanese oolong Oriental Beauty Tea (White-Tipped Oolong Tea, Pong Fong Oolong) mainly include the appearance of red-brown, yellow, green, and white tips, a bright amber-orange soup color, a honey-like elegant aroma, a mellow taste, smooth mouthfeel, and the leaves unfurl completely with bright orange-red buds, showing a vibrant appearance. It is acclaimed as the "Champagne of Oolong Tea" in the international market for its unique fragrance and beautiful color. Adding a drop of brandy to the tea soup enhances its flavor.
Taiwanese oolong tea was first exported from Danshui in 1865, and in 1869, British merchant John Dodd established a factory in Taiwan to refine oolong tea for export to the United States. By 1872, there were up to five foreign merchants exporting oolong tea from Taiwan. This period marked the heyday of Taiwanese oolong tea. In 1895, Japan occupied Taiwan and vigorously promoted oolong tea. From 1895 to 1919, during the 24 years, the annual export volume remained between 14 million to 15 million pounds, mainly to the United States. In 1920, the American market was dominated by Indian, Ceylon, and Java black teas, replacing oolong tea, and oolong tea exports declined sharply. By 1941, when Japan launched the Pacific War and maritime shipping was disrupted, oolong tea exports almost came to a halt. After Taiwan's return to the motherland in 1945, the authorities made efforts to revive the industry. Currently, ball-rolled oolong tea and loose-leaf oolong tea remain the main categories of Taiwanese tea for export, with sales volumes relatively stable.
]]>Nantou County is located between 23°26' and 24°17' north latitude and between 120°36' and 121°20' east longitude, making it the central region of Taiwan. It is bordered by the Central Mountain Range to the east, adjacent to Hualien County. To the west, it is bordered by the Bagua Mountain Range, which connects with Changhua and Yunlin counties. To the south, it is bounded by the Qingshui River and counties such as Yushan, Chiayi, and Kaohsiung. To the north, it is connected to Taichung by the Zougou Mountain, Baxian Mountain, and Wuxi River. The county is traversed by three major mountain ranges: the Central Mountain Range, Yushan Mountain Range, and Alishan Mountain Range, with abundant mountains and few plains, earning it the nickname "Mountainous County." The average annual temperature is 23.7°C, with annual precipitation ranging from 2300 to 2600 millimeters and an average relative humidity of 80%. The soil mainly consists of red loam, yellow loam, and rocky soil, providing favorable conditions for tea cultivation. Tea gardens above 1000 meters in altitude are the most numerous in the island's high mountain tea regions. The tea gardens on the plateau of Zhangya Village (Dong Ding), located at an altitude of 700 meters, are in this county, and the tea produced was initially called Dong Ding Tea.
The Qingxin Oolong variety is the best for making Dong Ding Oolong Tea, while other varieties such as Taicha No. 12 (Jinxuan) and Taicha No. 13 (Cuiyu) also have good qualities. Qingxin Oolong belongs to the asexual lineage and is a shrub-type, small-leaf tea. Its leaves are elongated oval-shaped, dark green in color, with thick flesh and soft, elastic texture, making it an excellent raw material for processing rolled tea. During harvesting, manual picking is primarily used, and the two or three-leaf tea buds are usually harvested around the time of Grain Rain, with four to five harvests possible each year. Spring tea is rich and mellow, winter tea has a fragrant aroma, and the quality is excellent, followed by autumn tea. The processing of Dong Ding Oolong Tea involves solar withering, indoor withering and stirring (partial fermentation), frying, kneading, loosening, initial drying or initial roasting, shaping and rolling, and re-drying or re-roasting. Among these processes, indoor withering and stirring are critical for forming the quality. After moving the tea buds to the indoor withering area, at a temperature of 23-25°C, they are left to rest for 1-2 hours, during which the moisture content continues to dissipate, causing the leaves to shrink slightly and emit a fragrant scent. When the scent is noticeable, the first stirring begins, which is brief and gentle to avoid pooling of water. The stirring should be done 3-5 times throughout, gradually increasing the stirring time and resting time until the green taste disappears, and the fragrance becomes stronger, indicating the completion of this process. Timely and moderate frying is crucial; after the leaves are removed from the machine, they are kneaded and loosened, then subjected to initial drying to remove some moisture before being shaped into balls. The appearance should be semi-spherical, with a dark green color, bright golden-yellow water, a rich aroma, a mellow and sweet taste, and a lingering aftertaste, making it a unique Taiwanese tea that emphasizes both aroma and taste.
(Source: China Tea Book. Author: Guo Yaling)
]]>The average annual temperature is 21.4°C, the average annual rainfall is 1668.3 millimeters, relative humidity is 75% to 85%, and the average annual sunshine hours are 1996.6 hours. Fenghuang Mountain area is located in the northeast of Chao'an County, adjacent to Raoping in the east, Dabu in the north, Fengshun in the west, surrounded by green mountains, with an altitude of over 1100 meters, and Wuchong Mountain, which is famous for producing tea, reaches 1391 meters high.
Compared with other areas in the county, Fenghuang Mountain area has a slightly lower average temperature (17.4°C), shorter sunshine duration (1400 hours), slightly larger rainfall (2119.7 millimeters), and a temperature difference of 8°C to 10°C between day and night. The soil is deep and fertile, with abundant groundwater, frequent fog, and dew, creating an excellent environment for tea planting.
Fenghuang Dancong Tea is made from the buds and leaves of the Fenghuang Narcissus tea tree variety.
Fenghuang Narcissus is asexual, large-leafed, early-maturing tea tree variety, which is said to have been cultivated as early as the Southern Song Dynasty. Legend has it that Emperor Zhao Bing of the Song Dynasty passed through Wudong Mountain in Fenghuang Mountain area when he was thirsty. His attendants picked a kind of leaf tip resembling a bird's beak, boiled it, and drank it. It stopped the cough and moistened the throat, showing miraculous effects. Since then, it has been widely planted and called "Song Zhong".
There are still 300 to 400-year-old tea trees on Wudong Mountain, which are called descendants of Song Zhong. The largest one is named "Big Leaf Fragrance", with a height of 5 to 8 meters, a width of 7.3 meters, and a stem thickness of 34 centimeters, with 5 branches. Due to the large size of the tea tree leaves, which are elongated or oval, mostly flat or slightly curled, green in color, with or without oiliness, and slightly sharp at the tip, resembling a bird's beak, the local farmers call it "bird beak tea".
In 1956, it was officially named "Fenghuang Narcissus". After being processed into tea, Fenghuang Narcissus is divided into three grades according to the quality of raw materials and the degree of refinement: Fenghuang Dancong, Fenghuang Langcai, and Fenghuang Narcissus. The high-quality products made from the selected single bushes cultivated in the Narcissus population belong to the Dancong grade, the lower-quality ones belong to the Langcai grade, and the lowest-quality ones belong to the Narcissus grade.
Fenghuang Dancong Tea is an excellent single plant selected from the Fenghuang Narcissus population, cultivated by generations of tea farmers for hundreds of years, and named after single bush harvesting and production.
Local people in Fenghuang are accustomed to giving various single bushes names based on the leaf shape, tree shape, and aroma of the finished tea. Combined with the characteristics of the strain and quality, ten fragrance types are divided, namely Yellow Twig Fragrance, Zhilan Fragrance, Honey Orchid Fragrance, Osmanthus Fragrance, Yulan Fragrance, Ginger Flower Fragrance, Night Blooming Fragrance, Jasmine Fragrance, Almond Fragrance, and Cinnamon Fragrance. Common product names include Yellow Twig Fragrance Dancong, Osmanthus Fragrance Dancong, Yulan Fragrance Dancong, Honey Orchid Fragrance Dancong, etc.
In the harvesting process, tea farmers have three rules: do not harvest when the sun is too strong, do not harvest in the early morning, and do not harvest on rainy days. Generally, tea picking starts around 2 p.m. and ends around 4 to 5 p.m., immediately followed by withering.
The initial processing process includes withering, cooling, shaping, fixing, rolling, and drying. Each step needs to be flexibly controlled based on factors such as the quality of the tea leaves and changes in the weather. During withering, the fresh leaves should be thinly spread out without overlapping. When the weather is dry and the air humidity is low, light withering is appropriate, while heavy withering is suitable when the weather is humid.
After withering, the leaves are placed on a cooling rack indoors for 1 to 2 hours, and the thickness of the spread leaves should not exceed 3 centimeters. High-quality products often undergo two witherings and two coolings. During cooling, the leaves are stacked and screened appropriately, with high stacks on the four sides and low in the center. The operation of rolling or shaking and spreading should be carried out about 5 to 6 times, with each rolling or shaking combined with spreading for about 1.5 to 2 hours, and the spreading time should be extended by about half an hour in the later stage.
Starting from the third time, shaking or rolling 50 to 100 times according to the changes in the leaves. The appropriate leaves for shaping should be "two-thirds red and one-third green", forming a spoon shape, and have a fragrant aroma when smelled. In the frying process, it is best to first cover and then stir-fry, followed by a second frying at a lower temperature until partially dry, followed by spreading for 1 to 2 hours. The third frying is at a lower temperature until completely dry. The meticulous processing ensures the production of high-quality tea. Nowadays, mechanical or semi-mechanical operations are used in the shaking, fixing, rolling, and initial drying processes.
The quality characteristics of Fenghuang Dancong Tea are tight, straight strands, with a yellow-brown color resembling the skin of an eel, glossy and oily, and with vermilion red dots. It has a unique natural floral fragrance, rich and mellow taste, prominent mountain charm, clear and bright yellow soup color, vermilion red edges on the leaf bottom, bright yellow leaf belly, and is resistant to brewing.
The main fragrance characteristics of Fenghuang Dancong Tea include the Osmanthus Fragrance type, which has the aroma and mountain charm of Osmanthus flowers; the Yellow Twig Fragrance Dancong tea, which has the aroma and mountain charm of Yellow Twig flowers and is resistant to brewing; the Zhilan Fragrance Dancong tea, which has the aroma and mountain charm of Zhilan flowers and is resistant to brewing; the Yulan Fragrance Dancong tea, which has the aroma and mountain charm of Yulan flowers and is resistant to brewing; the Honey Orchid Fragrance Dancong tea, which has the aroma and charm of small-leaved Honey Orchid flowers and is resistant to brewing.
Tea has won numerous awards in domestic tea competitions. In 1982, Fenghuang Dancong was named a national famous tea by the Ministry of Commerce (Changsha, National Tea Competition). In 1986, Fenghuang Dancong Tea was named a national famous tea by the Ministry of Commerce (Fuzhou, National Tea Selection Competition). In 1989, Fenghuang Dancong Tea was named a national famous tea by the Ministry of Agriculture (Xi'an, National Tea Selection Competition). In 1990, Fenghuang Dancong was once again named a national famous tea by the Ministry of Commerce. In 1991, at the Hangzhou China International Tea Culture Festival, Fenghuang Dancong Tea was named "China Cultural Famous Tea". In the same year, it was awarded the title of "Green Food" by the Ministry of Agriculture. In October 1994, at the first Cross-Strait Oolong Tea Appraisal and Display Exhibition (Zhangpu, Fujian), six Fenghuang Dancong teas were exhibited, winning two first prizes, two second prizes, and two third prizes. In May 1995, Fenghuang Town was awarded the title of "Hometown of Chinese Famous Tea (Oolong Tea)" by the Ministry of Agriculture as part of the "First Batch of One Hundred Chinese Specialty Towns Naming and Promotion Activities". In the same year, at the Second China Agricultural Expo held in Beijing, "Osmanthus Fragrance Single Bush Tea" won the gold medal. Fenghuang Dancong has always occupied the domestic and foreign markets, being sold domestically in eastern Guangdong, southern Fujian, and exported to Southeast Asian countries such as Vietnam, Cambodia, Thailand, Singapore, and in small quantities to Japan and the United States. It is especially loved by overseas Chinese in the Chaozhou-Shantou area of Guangdong, with high prices.
(Source: China Tea Book. Author: Guo Yaling)
]]>Anxi has a long history of tea production, dating back to the late Tang Dynasty. At that time, Hanlin Academician Han Ao wrote a poem: "Searching for the elderly in the rocky cliff, the folk sing the tea-harvesting song." During the Five Dynasties, County Magistrate Zhan Dunren was inspired by the elder monk Huicha from Longanyan (now Xiaonei Village in Longmen Township) to create a simplified version: "Pouring milk, floating flowers, filling the cup, lingering fragrance around the teeth, refreshing the mind after sleepless nights, dispelling demons without using weapons." In the Qing Dynasty, there was a record in the "Qingshuiyan Records": "...there are two or three (tea trees) at the ghost empty mouth of Song Zhi, which taste even better and have greater benefits." By the Ming Dynasty, tea production flourished, gaining fame. The "Anxi County Annals" during the Jiajing reign of the Ming Dynasty recorded: "The tea is named after Qingshui and also known as Shengquan." "Tea, produced in Longjuan and Chongxin (now Longjuan, Xiping, and Lutian), is abundant."
In the late 18th century, Anxi tea farmers experienced significant development. The poet Ruan Minxi wrote in the "Anxi Tea Song": "The mountains of Anxi are lush and towering, with dense tea growing in the shade. The local people pick tender leaves diligently, maintaining the prosperity of countless families..."
Subsequently, tea farmers in the region also bred many excellent tea tree varieties, among which Tieguanyin's tea-making quality is the best.
Tieguanyin originated in Yaoyang Village, Xiping, Anxi County. According to legend, a man named Wang Shirang ("Rang" sounds like "Liang" in the local dialect) from Yaoyang Village, Xiping, Anxi County, served as the vice tribute officer in the tenth year of Emperor Yongzheng's reign and the Tongpan of Qi, Hubei Province, in the sixth year of Emperor Qianlong's reign (1741). Wang Shirang was fond of flowers and plants and collected them in his "Nanxuan Garden." In the spring of the Bingshen year, he discovered a tea tree in the wasteland under the Guanyin Rock, shining brightly and unusually captivating. He transplanted it to the "Nanxuan Garden" for cultivation. After processing, the tea had a glossy, dark color, dense structure, and an extraordinary fragrance. It was deeply enjoyed and cherished by his family. At that time, Wang happened to be summoned to Beijing and presented this tea as a gift when he visited Fang Wangxi (there is a legend that it was Fang Bao, the Deputy Minister of Rites). Because of its extraordinary aroma and taste, it was regarded as a treasure and presented to the emperor for appreciation. The emperor summoned Wang Shirang and learned about the tea's origin from Nanyan, thus naming it "Nanyan Tieguanyin."
Tieguanyin was originally named after its variety. The main planting soil is sandy soil in mountainous areas, with a pH value of 4.5 to 6. Below 700 meters above sea level, it is mainly red soil, while above 700 meters, it is mainly yellow-red soil and yellow soil. The soil is loose, with deep layers, rich in organic matter, and abundant in mineral nutrients, especially high in manganese, zinc, and molybdenum.
Tieguanyin is a shrub-type variety, belonging to the middle leaf category and late bud type. Tieguanyin trees have a spreading posture, sparse branching, elliptical leaves, thick and brittle texture, dark green glossy surface, gradually tapering leaf tips hanging downward, raised leaf margins, prominent lateral veins, wavy leaf edges facing the back, and thick and blunt sawtooth. The new shoots and leaves are slightly purple. According to the analysis of Tieguanyin fresh leaves by the Anxi County Tea Science Institute, the chemical composition content is as follows: the total amount of tea polyphenols is 21.14%, the amino acid content is 2.22%, and the phenol-amino ratio is 9.52. The total amount of water extract is 36.29%, the total amount of catechins is 149.71 mg/g, including 89.07 mg/g of ester catechins and 60.64 mg/g of non-ester catechins.
Tieguanyin is harvested from late April to early May for spring tea, late June for summer tea, early August for midsummer tea, and early October for autumn tea. When picking fresh leaves, they should be relatively mature, with two to four tender shoots (preferably three tender shoots at bud dormancy) picked, commonly known as "opening surface picking." Depending on the maturity of the tender shoots, "opening surface picking" is divided into large, medium, and small openings, with medium openings being the most favorable for Tieguanyin quality. The best picking time is around noon.
The initial processing characteristics of Tieguanyin include large-scale production using mechanical methods, while household methods use traditional manual methods. The processes are basically similar, involving spreading, withering, cooling (or settling), shaking, frying, rolling, initial roasting, initial shaping, repeated roasting, repeated shaping, and final drying. Withering and Cooling: Spread the picked leaves thinly on a bamboo mat, about 0.5 to 1 kilogram per mat, and expose them to weak sunlight. The duration depends on the intensity of light, with occasional stirring to evenly lose moisture from the withered leaves. For large-scale withering, green cloth is used, with 1 to 1.5 kilograms of leaves spread per square meter. Tieguanyin leaves are thick, with thick veins and high moisture content. The leaves release moisture slowly due to their slightly thicker wax layer, so the withering time should be longer, and the degree of withering should be sufficient. When the leaves lose their gloss, turn dark green, become soft, and droop when held by the tip, it's considered adequate withering. After withering, the greenness fades, and a slight fragrance emerges.
After moderate withering, combine two mats of withered leaves, gently flip and cool them, then move them to the cooling area and let them cool for 30 to 60 minutes. When the withered leaves cool down, the tea-making process begins. Tea-making requires a certain temperature and humidity in the green leaf area, ideally at 21°C to 24°C and 70% to 75% relative humidity. Based on the laws of Tieguanyin tea-making, the number of shakes increases, the settling time lengthens, the thickness of the spread leaves increases, and the fermentation deepens.
"Observing and making tea" is a highly summarized experience in tea making and an indispensable part of forming quality. There are mainly two methods of shaking: manual shaking and mechanical shaking. Manual shaking is performed using a semi-spherical large bamboo sieve called a "hanging sieve," with 5 to 6 kilograms of leaves per batch. It can be hung with a crossbar and suspended with a rope at a suitable height for operation. One person holds the sieve and shakes it up and down, causing the leaves to jump and roll inside the sieve, rubbing against the sieve walls or other leaves, resulting in even damage to the leaf margins.
Mechanical shaking uses an electric rotary drum shaking machine (single or double drums) with a diameter of 80 centimeters and a length of 150 centimeters, capable of holding 30 to 40 kilograms of leaves, and rotating at a speed of 28 to 30 revolutions per minute. There are also variable speed shaking machines with speeds ranging from 6 to 22 revolutions per minute. The speed is adjusted based on the amount of lower leaves and the degree of redness. In judging the tea-making process, when the leaves exhibit abundant red edges, strong floral fragrance, curled tender leaves, and obvious red spots, with a yellow-green leaf color, bright red leaf margins, and green leaf stalks, it indicates the middle of fermentation. At this stage, the tea should be fried immediately to achieve the best quality, which is considered appropriate fermentation, requiring timely frying.
Frying: The principle of frying is high temperature for a short time, mostly suffocation and less ventilation, to fully roast and cook the leaves and create conditions for rolling and shaping. During frying, the speed and amount of leaves added should be even to prevent insufficient or excessive frying. When the leaves turn dark green, become wrinkled, and feel sticky when held in the hand, it indicates appropriate frying. The frying time is approximately 2 minutes.
Rolling, Shaping, and Roasting: After initial rolling, initial roasting, and initial shaping, the leaves are fully roasted and rolled in the alternating process of roasting and shaping to complete the non-enzymatic oxidation process of the contents. During roasting, the moisture content of the tea leaves gradually decreases, and with the strengthening of shaping, Tieguanyin's unique appearance and internal quality are gradually formed. The final shaping is achieved through repeated roasting and shaping. The last round of shaping tightly binds the leaves, fixing the tightly curled appearance, commonly known as "shaping." Besides shaping, repeated shaping also plays an important role in the development of Tieguanyin's aroma, taste, and color.
Drying is done with low-temperature slow roasting. When the tea aroma is pure, the floral fragrance is rich, the tea color is glossy, it's considered fully dried and roasted, ready for packaging and storage after cooling. The finished tea has a tight and heavy appearance, a sandy green and glossy color, a rich and fragrant aroma, a mellow and fresh taste, a bright golden soup color, leaving a lingering fragrance in the mouth, refreshing and moisturizing, with a unique style of fragrance, commonly known as "Guanyin rhyme." According to aroma analysis results, most of the substances have a fresh floral aroma, including mainly nerol, cis-jasmone, jasmone ketone, B-ionone, benzyl cyanide, benzyl alcohol, 2-phenylethanol, phane, acetate, benzaldehyde, lignol, and its oxides, benzoic acid, (Z)-3-hexenyl acetate, indole, etc.
Anxi Tieguanyin is a famous historical tea in China. In 1916, 1945, and 1950, Tieguanyin participated in tea competitions in Taiwan, Singapore, and Thailand, winning gold medals. In 1982, it was rated as a national high-quality tea by the Ministry of Commerce, and Fengshan Brand Special Grade Tieguanyin won the National Gold Quality Medal. In 1986, Xin Ya Brand Tieguanyin was rated as one of the world's top ten famous teas at the International Tea Competition held in Paris, France, and won the Golden Leaf Award. In 1995, Anxi County was awarded the title of "Hometown of Chinese Oolong Tea (Famous Tea)" by the Ministry of Agriculture and the China Agricultural Society. Tieguanyin products are marked with codes such as K100, K101, K102, K103, K104, etc., and exported to Southeast Asia, Hong Kong, Macao, Japan, and other regions. Anxi Tieguanyin was included in the geographical indication protection in 2002, belonging to geographical indication products.
In recent years, Anxi County has actively organized oolong tea selection activities to promote the improvement of oolong tea quality and increase economic benefits. The Tieguanyin Tea King Competition has attracted much attention in promoting Chinese tea culture.
(Source: China Tea Book. Author: Guo Yaling, Zhuang Ren)
]]>Minbei Shuixian Tea is produced in areas such as Jian'ou City, Jianyang City, Nanping City, and Shunchang County in northern Fujian. Historically, it was mainly located in the southern part of Nan'ya in Jian'ou City, where both production and trade flourished. Therefore, it is also known as Nanlu Shuixian or Nanya Shuixian. The Minbei region (now known as Nanping City) is located between 26°15' and 28°19' north latitude and 117°00' to 119°17' east longitude, situated on the southeast slope of the Wuyi Mountains, upstream of the Min River. It borders Sanming City to the south, adjacent to Ningde Region to the east, and borders Jiangxi Province to the west, with Zhejiang Province to the northeast.
Located in the subtropical maritime monsoon climate of Fujian, in the mid-subtropical warm zone, the region is warm and humid, with an average annual temperature of 17°C to 19.5°C. In high-altitude and semi-high-altitude areas, temperatures range from 14°C to 17°C. Annual rainfall ranges from 1596 to 1848 millimeters, with an average annual sunshine duration of 1700 to 2000 hours, a frost-free period of 310 to 250 days, with variations between the north and south. Generally, there are no severe summers or harsh winters, and the four seasons are distinct, with short winters and long summers. Autumn temperatures are higher than spring temperatures. The region is characterized by undulating peaks, dense forests, and numerous streams such as Jianxi and Futun streams running through it, with over 80% of the land covered by mountains and hills.
The soil in the tea-growing areas is mostly red soil, with yellow soil and mountain brown soil also found at higher elevations. Due to extensive forest cover, the topsoil is rich in organic matter, typically ranging from 1% to 2%. The pH value ranges from 4.5 to 6.5, with abundant mineral nutrients and deep soil layers, providing excellent growing conditions for tea trees. During the Song Dynasty, the famous Beiyuan Tribute Tea was produced in the area now known as Dongfeng in Jian'ou City, which is part of the Minbei tea area.
Shuixian Tea's history dates back to the Daoguang period of the Qing Dynasty (1821). The Shuixian variety used originated from the Zhu Xian Cave in Yan Yishan, Xiaohu Township, Jianyang, Fujian. According to Zhang Tianfu's "Shuixian Mother Tree Record" in 1939: "Over eighty years ago, during the Daoguang period of the Qing Dynasty, there was a man named Su from Quanzhou, who farmed and lived near Taihu... One day, he went to Yan Yishan on the opposite bank... Passing by the Zhu Xian Cave on Taizi Hill, he saw a tree with large white flowers resembling tea... He tried making oolong tea using its leaves, and it turned out fragrant and sweet... He named it 'Zhu Xian'... As the local 'Zhu' sounds like 'water,' it gradually became known as 'Shuixian.'" Due to its original habitat being the "Zhu Taohua Xian Cave," it was named "Zhu Xian" to commemorate its origin. As the local "Zhu" sounds like "water," it gradually became known as "Shuixian." Additionally, the "Minchan Record of Exotics" (compiled by Guo Baicang in 1886) mentions: "There is a variety of Shuixian with long and thick leaves, named after its taste resembling the narcissus flower." This indicates that the cultivation history of Shuixian dates back over 140 years. The Fujian Shuixian variety has been recognized as one of the best varieties nationwide.
Shuixian and oolong tea have been exported for over a hundred years. According to the Jian'ou County Gazette (1929): "Shuixian Tea has excellent quality, thick taste, slightly larger leaves, and the freshest color, capturing the essence of the local mountains and rivers." Shuixian Tea is produced in places such as He Yili, Daping Mountain in Dahuyi, and Yan Yishan in Jian'ou, Jianyang. Dahuyi is home to Yan Yishan, where the Zhu Taohua Xian Cave is located. A certain individual from Xiqian Factory planted tea; while gathering firewood in the mountains, he happened upon the cave and discovered a tree with a fragrance resembling tea. He then transplanted it into his garden. When it grew, he picked its leaves and processed them using tea-making techniques, resulting in a fragrance that surpassed all other teas. However, as the tree didn't flower, he initially propagated it by cuttings, which was extremely difficult. Later, due to a collapsed wall pressing the tea down and causing it to root, he realized the technique of pressing the tea, leading to significant development. This method spread to various counties, and the mother tea from Xiqian Factory still exists today. There are various methods of processing, and recent publications on tea improvement provide valuable references. Dahuyi is the primary production area, with dozens of Dahuyi brands. In the early years of the Guangxu period, gongfu tea declined, but oolong and shuixian tea flourished. In recent years, there have been dozens of purchasing agents from Guanghuang Gang, with markets in the city and in Dongfeng, the concentrated production area of Minbei oolong tea. At Nanya Kou in the southern district, tens of thousands of boxes are purchased annually by Guangchao Gang and sold to ports such as Annan (Vietnam) and San Francisco (USA).
By the end of the Qing Dynasty, exports of Minbei Shuixian Tea exceeded 10,000 dan, mainly to Hong Kong, Macau, Southeast Asia, Australia, and San Francisco in the United States. Since the founding of the People's Republic of China, especially since 1997, production has surged. In recent years, production has exceeded 7.5 million kilograms, primarily sold to Japan and traditional markets, with domestic sales to areas such as southern Fujian and Guangdong. Nowadays, exported products include Y300, Y301, Y302, Y303, Y304, etc., sold to Japan, Southeast Asia, and other regions.
Shuixian is an asexual variety, a semi-arboreal large-leaf type. The fresh leaf characteristics include a rich green color with a glossy surface, smooth and leathery texture, thick flesh, mostly elongated oval shape, prominent veins, wide leaf stalks, stout stems, and long internodes. Under a microscope, the leaf structure of Fujian Shuixian is observed to have a total leaf thickness of 240 micrometers, a cuticle thickness of 2 micrometers, stomata measuring 48×48 (length × width) micrometers, and 136~148 stomata (12.5×10). In Jian'ou and Jianyang in northern Fujian, normal years yield four seasons of picking: spring tea (two to three days around Grain Rain), summer tea (three to four days before summer solstice), autumn tea (three to four days before the start of autumn), and winter tea (after the cold dew). The intervals between each season are about 50 days.
The basic process of initial processing includes withering, shaking, killing green, rolling, and drying. The processing technique is unique: when the top buds begin to unfold, three or four leaves are picked. It is essential to harvest in a timely and standardized manner; if the raw materials are too tender, the fragrance may be low and bitterness high, while if they are too old, the taste may be bland, with many stems and low processing rates. A mixture of old and young leaves makes rolling difficult, so uniformity and freshness of the leaves are basic requirements for processing.
Withering can be done indoors or outdoors. Fresh leaves are spread thinly on special bamboo mats for sun withering, and the withering time depends on the intensity of sunlight and the moisture content of the leaves. Withering is considered appropriate when the leaves lose their gloss, the edges slightly contract, the front end of the leaves droop when lifted by the stem, and the leaves do not break easily. The optimal moisture loss is 8% to 12%. Shaking typically takes 8 to 12 hours, using a comprehensive shaking machine to control temperature, humidity, and other technical factors. During shaking, the fragrance intensifies as the leaves turn from green to ripe, the color fades, the texture becomes firm, and red edges or dots appear on the leaves.
Traditionally, Minbei Shuixian undergoes a "basket fermentation" process after shaking. This involves gathering the shaken green leaves in large bamboo baskets, slightly compressing them to increase leaf temperature, and accelerate fermentation. This technique is used when equipment is insufficient or temperatures are low, with a fermentation time of 1 to 2 hours. The next step is killing green, which is done until the green taste is removed, the leaves become soft and clump together, the fragrance is strong, and the aroma is evident. Rolling typically takes 8 to 10 minutes, with hot rolling preferred due to the mature raw materials, resulting in quick and firm rolling. Drying is done in two stages, with the first stage known as "initial drying" or "water removal baking," which involves high-temperature baking to achieve about 70% dryness. If the leaves need to be rolled again, they should be dried to about 60% to 70%. After a brief cooling period, they are fully dried at a slightly lower temperature.
The sensory characteristics of Minbei Shuixian Tea include robust and heavy appearance with twisted leaf ends, glossy color known as "eel skin yellow," strong and aromatic internal quality reminiscent of orchids, clear and orange-yellow or orange-red soup color, mellow and refreshing taste, uniform and shiny leaf bottom, and red edges or dots on the leaf margins.
Since the Guangxu period, Shuixian Tea has been of high quality, and its trade has expanded due to its unique quality derived from the "clear and refined air of the mountains and rivers." It has been praised as having "excellent quality and thick taste" ("Jian'ou County Gazette," 1929) and being "the best among all teas" ("Narcissus Tea has excellent quality and thick taste" (Jian'ou County Gazette, 1929), "surpassing all other teas" ("Narcissus Tea has excellent quality and thick taste" (Jian'ou County Gazette, 1929)). In 1910, during the first National Entrepreneurship Exhibition in Nanyang, Shuixian Teas from Jian'ou Jinpu, Quanpu, and Tongfangxing Tea Plantations all won awards. In 1914, at the Panama Exposition, Shuixian Tea from Jian'ou Zhan Jinpu Tea Plantation won the first prize, while teas from Yang Ruipu and Li Quanfeng Tea Plantations won second prizes. In 1982, Jian'ou Beiyuan brand Minbei Shuixian Tea won the National Silver Quality Award. In 1988, Beiyuan Grade A Minbei Shuixian Tea won the Gold Award at the first National Food Expo.
With "one leaf winning a thousand households in spring," Minbei Shuixian Tea now accounts for 60% to 70% of Minbei oolong tea production, playing a pivotal role in the tea industry and gaining increasing favor among consumers. Zhu Dai Dou Tea's lingering charm remains, while North Yuan tea products continue to improve, with Dahuyi Shuixian, Beiyuan Shuixian, Nanya Shuixian, Baizhangyan Shuixian, and Qingtianyan Shuixian from different towns gradually becoming popular choices among consumers in today's Minbei oolong tea competitions.
(Source: China Tea Book. Author: Guo Yaling, Lin Xinjiong )
]]>Wuyi Rougui is produced in Wuyi Mountain and is known for its exceptionally sharp fragrance. In Jiang Heng's "Tea Song" from the Qing Dynasty, there is high praise for the unique qualities of Rougui: "Its strange kind possesses a naturally good flavor; slightly astringent like papaya and slightly pungent like cinnamon. When shall we continue singing its new score, discussing each note like rain and frost, buds and leaves in sequence?" This highlights the intense sharpness of its fragrance and its strong stimulating sensation.
"Teas produced in the famous rocks of Wuyi each have their special characteristics" (from Jiang Shunan's "Travel Notes of Wuyi Mountain"). Rougui, also known as Jade Cinnamon, according to the "New Records of Chong'an County," was first discovered on Huiyuan Rock in Wuyi Mountain, with another account suggesting its original production on Mount Zhenfeng in Wuyi. It is one of the famous bushes of Wuyi and has been renowned since the Qing Dynasty, as "Jade Cinnamon from Panlong Rock... all are extremely precious."
In the 1940s, the original Chong'an Central Tea Research Institute once classified Rougui as one of the top teas in the Qishan Mingcong Observation Garden. However, over the years, Rougui's yield was scarce until the early 1950s when it flourished and emerged as a rising star among the famous bushes of Wuyi.
Since the 1960s, due to its special quality, Rougui has gradually gained recognition, and its planting area has expanded year by year. It is now cultivated in various places in Wuyi Mountain, such as Shuilian Cave, Sanyang Peak, Matouyan, Guilinyan, Tianyouyan, Xianzhangyan, Xiangshengyan, Baihuayan, Zhukao, Bishi, Jiulongke, and more.
In the 1980s, efforts to breed and promote Rougui intensified. Based on traditional cultivation methods in the Wuyi tea area, the Fujian Chong'an County Tea Science Research Institute explored a set of planting and processing techniques to cultivate tea tree varieties with Rougui characteristics and higher economic value. Rougui trees have a semi-open canopy, slightly upright posture, with a height often exceeding 2 meters. The leaves are elliptical, thick-fleshed, smooth on the surface, deep green in color, and have high yield characteristics. Gravel sandy loam soil is preferred, terraced along rocks and water, with an emphasis on applying organic and cake fertilizers. Planting around 3500 plants per mu, with a yield of over 250 kilograms per mu, Rougui is the crown jewel among the famous bushes of Wuyi. Today, Rougui has flourishing descendants, distributed among peaks and rocks such as Shuilian Cave, Sanyang Peak, Matouyan, Guilinyan, Tianyouyan, Shaibuyan, Xiangshengyan, Baihuazhuang, Zhukao, Jiulongke, and along the Jiupu River, covering an area of over 1700 mu. The product has received widespread acclaim in the market.
In 1985, the Fujian Provincial Crop Variety Approval Committee designated Wuyi Rougui as a provincial variety. It has now become one of the main cultivated varieties of Wuyi Rock Tea. The breeding of rock tea varieties prioritizes excellent quality, and the flower names are determined based on characteristics such as growth environment, tea tree morphology, leaf shape, and leaf color. Rougui is named after its characteristic fragrance. Modern scientific analysis of Rougui fragrance has determined it to belong to the floral-fruit fragrance type, confirming the accuracy of previous evaluations of Rougui fragrance.
Unlike the traditional quality characteristics of Wuyi tea, Rougui is a variety with a fragrance that easily becomes mellow and hard to extract. Therefore, strict adherence to the "observe the green and process the green" technique is required, and processing techniques should be flexibly adjusted according to different seasons, periods, and soils. Rougui is a late-budding variety, with vigorous spring shoots that are not easy to "open up." It is suitable for staged and timely tender picking. The best time for spring tea picking is after 9 a.m. and before 4 p.m. on sunny days, conducive to forming high-quality Wuyi Rougui. In hot weather, attention should be paid to preserving the freshness of afternoon green to prevent reddening. Fresh leaves undergo withering, fixation, shaping, rolling, and baking to complete over a dozen processes.
The withering time is generally 20-30 minutes, with one turn, achieving a moisture loss rate of 10%-15%. When sunlight intensity is high, the two drying and two airing method is used to facilitate uniform withering. After appropriately withered tea leaves are moved indoors for cooling for about half an hour, allowing moisture in the stems to be transferred to the leaves, commonly known as "reviving." On rainy days, warming withering can be used.
Shaping is the most complex and meticulous operation in the initial processing stage. Only skilled masters who master the technique meticulously can produce unique quality. Traditional processing is carried out in a stable temperature and humidity environment with tightly closed "green rooms."
A unique shaking technique is used, rubbing the edges of the leaves to promote a certain degree of oxidation of tea polyphenols and the dispersion of moisture. Then the leaves are left to stand to promote water loss, supplemented by hand processing, gently tapping the leaves until the veins are transparent, the red edges appear, and the floral and fruity fragrance is moderately apparent, achieving a moisture loss rate of 32%-35%. The entire process takes 8-10 hours. Hand shaking is performed more than 8 times, with each shaking starting from fewer to more, and the standing time is roughly 60-80-30 minutes before and after. The shaking technique varies according to the picking time: early-picked tea is only shaken without hand processing, mid-picked tea is shaken with hand processing, and late-picked tea requires hand processing due to its coarse and old leaves.
The appropriately processed tea leaves are then pan-fired to fix the formed quality, purify the taste, and enhance the fragrance. The pan temperature during frying is 220°C-250°C, mainly using a smothering method for about 2 minutes. After removing from the pan, press and knead vigorously for 1 minute until the leaves are basically formed into strips, then re-fry. The temperature for re-frying is slightly lower, around 180°C, for a short time, only 20 seconds. This process significantly contributes to forming the unique "rock charm."
After re-frying, it enters the water-wilting and baking stage, with a temperature of 90°C-120°C, for more than 10 minutes until it is baked to about 67% dryness. "Remove the fine debris, spread it out to cool, and re-bake for 1-2 hours using a gentle roasting method." This is a unique process of Wuyi Rock Tea, which enhances the tea fragrance, improves the concentration of the tea soup, and its resistance to brewing.
Wuyi Rougui has a tight and compact appearance, a fresh green-brown color, an extremely sharp and piercing fragrance, a distinct cinnamon aroma, a fresh, smooth, and sweet taste, a clear orange-yellow soup color, bright yellow leaf base, and distinct red dots. According to measurements, the total water extract of Wuyi Rougui tea leaves is 38.91%, total tea polyphenols 23.22%, total amino acids 1.68%, total caffeine 4.65%, total catechins 124.22 mg/g, soluble sugar 3.38%, and water-soluble pectin 3.71%. Higher aroma components in dry tea include linalool and its oxides, eugenol, benzyl alcohol, benzaldehyde, benzyl cyanide, methyl salicylate, methyl anthranilate, jasmine ketone, and trans-3-hexenyl hexenoate. In addition to having the characteristic taste of Wuyi Rock Tea, Rougui is especially loved for its long-lasting, sharp fragrance. The product is sold to regions including Hong Kong, Macau, Southeast Asia, Japan, Europe, and America.
Since 1984, it has been awarded the title of one of the top ten famous teas in China five times by the Ministry of Commerce, received the Ministry of Agriculture's Excellent Product Award in 1989, the Spark Plan Exposition Award in 1991, and won the first and second prizes at the Agricultural Exposition in 1992 and 1995, respectively. Wuyi Rougui is one of the products of Wuyi Rock Tea, and it was included in the original place protection in 2002 and recognized as a geographical indication product in 2006.
(Source: China Tea Book. Author: Guo Yaling, Lin Xinjiong)
]]>These teas, whether of exceptional quality, with uniquely shaped tea trees, or grown in peculiar locations, are often given names that reflect their individual traits, often imbued with literary flair. Among these esteemed famous bushes, the four most renowned are Da Hong Pao, Iron Arhat, White Comb, and Water Golden Tortoise.
The earliest written records about Da Hong Pao date back to the Daoguang period of the Qing Dynasty, as documented by Zheng Guangzu in "Yi Ban Lu Zashu" (1839), Volume Four, stating, "...if Min produces 'Hong Bao,' it has been popular for fifty years." A monk from the original Tianxin Temple remarked, "The tree is named for its purple-red young leaves."
Da Hong Pao is cultivated on the steep cliffs of Jiulongke in Tianxin Rock of Mount Wuyi. The steep cliffs on both sides stand upright, with minimal sunlight, stable temperature fluctuations, and notably, there are small sweet springs dripping from the rock valley onto the tea fields year-round. These springs enrich the tea fields with moss and algae, enhancing the soil's fertility, giving Da Hong Pao exceptional natural advantages. It has been cultivated and grown in Mount Wuyi for over 350 years.
In ancient times, harvesting Da Hong Pao required burning incense, setting up altars for chanting scriptures, using special utensils, and being processed by skilled tea masters.
From Lin Fuquan's record of the picking and processing of Da Hong Pao in 1941, it can be seen that its value lies in "observing the green and processing the green." Picking begins at 8:30 in the morning, with 1 hour of withering starting at 9:30, followed by 15 minutes of cooling at 10:30. At 10:45, it is moved to the withering room until 1:45 the next day when it is pan-fried. The withering process lasts for 14 hours and 40 minutes, with 7 rounds of withering. The order of withering is 16, 80, 100, 40, 144, 100, and 60, with hand alternations three times. After withering, it undergoes primary frying, re-frying, primary roasting, and re-roasting.
Da Hong Pao is characterized by its fragrant, mysterious, and unique qualities, with a mellow and clear taste and a refreshing aftertaste, bringing joy and pleasure.
As an ancient poem goes, "The miraculous tales of tea span ancient and modern times, the red cliffs and Da Hong Pao endure forever, praised as the world's finest, it enhances health and prolongs life." In ancient times, only the emperor could drink it.
Now, there are only six mother trees of Da Hong Pao left in history, with an annual yield of just over ten taels (50 grams per tael), produced by local famous tea masters each year and handed over to the local government for safekeeping, as precious gifts for foreign dignitaries, heads of state, and national leaders to taste. As a rare treasure, a 20-gram sample of Da Hong Pao auctioned at the Wuyi Rock Tea Festival in 1998 reached 156,000 yuan.
In 2006, the "Traditional Production Techniques of Wuyi Rock Tea (Da Hong Pao)" declared by Wuyishan City became the first batch of national intangible cultural heritage related to tea. On the morning of October 10, 2007, the Wuyishan City People's Government officially presented 20 grams of Da Hong Pao tea leaves picked in May 2005, directly from the 350-year-old mother tree in Wuyishan, Fujian, to the National Museum for collection.
According to the UNESCO-approved "World Natural and Cultural Heritage List of Wuyishan," the mother tree of Da Hong Pao growing in the Jiulongke scenic area of Mount Wuyi is listed as an ancient tree specimen in the world natural and cultural heritage. According to expert assessment, Da Hong Pao's quality is very distinctive. In comparison with other famous bushes, Da Hong Pao retains its original tea flavor even after the ninth infusion, while the taste of other famous bushes becomes very light after seven infusions.
After years of hard work and the use of asexual reproduction methods, relying on the historical mother tree of Da Hong Pao, and under the specific ecological conditions of Mount Wuyi, successful asexual reproduction has been achieved. Asexually reproduced Da Hong Pao, as identified by relevant experts, maintains the excellent characteristics of the mother tree, with its flavor remaining essentially consistent.
Now, tourists visiting Mount Wuyi can taste the exquisite packaged Da Hong Pao rock tea, experiencing the mood described in Fan Zhongyan's poem: "Better than a sip from a fairy mountain, one feels like flying with the wind." The truly original Da Hong Pao has now been mass-produced and put on the market, deeply loved by people.
Da Hong Pao is one of the traditional precious famous bushes of Wuyi, originally from the cliffs of Tianxin Rock in Wuyishan, Fujian. It is an asexual series, a shrub type, a mid-leaf type, a late-born variety, with elliptical leaves, dark green and glossy, slightly raised leaf surface, and purple-red buds and leaves. The picking period is slightly later, generally in mid-May. During processing, it is advisable to gradually progress through multiple withering steps. The characteristics of rock tea are evident.
In 2002, Wuyi Rock Tea obtained geographical indication protection and formulated national standards. The current standard is CB/118145-2006 Geographic Indication Product.
(Source: China Tea Book. Author: Guo Yaling, Lin Xinjiong)
]]>Wuyi Rock Tea is one of the famous historical teas in China, produced in Wuyishan City, Fujian Province. Wuyishan City is located in the northern part of Fujian, between 27°28' to 28°05' north latitude and 117°37' to 119°19' east longitude. Surrounded by mountains on three sides, it forms a basin slightly open to the south. The Wuyi Mountain Range stretches across the northwest boundary, with its main peak, Huanggang Mountain, reaching an altitude of 2158 meters, making it the highest peak in the southeastern mainland. The main river is Chongyang Creek, situated in the subtropical maritime monsoon climate zone of Fujian, in the central subtropical cool area, with an average annual temperature of 17.9°C, annual precipitation of 1906 millimeters, and a frost-free period of 272 days.
Wuyishan is located 10 kilometers south of Wuyishan City in Fujian Province. It is a branch of the Wuyi Mountain Range, which separates Fujian and Jiangxi provinces. It is a historically famous mountain, known as the "most beautiful in the southeast." Since ancient times, it has been a tourist destination. In the winter of 1962, Guo Moruo wrote a poem during his visit to Wuyishan:
"The winding stream surrounds Wuyi Mountain, The first song of camphor was sung by Zhu Xi, The secluded orchids grow in the valley, exuding fragrance along the path, Bamboo grows densely on the mountains, lining the creeks. The mysterious roads wind and twist, as if speaking in riddles, Cliffs and valleys compete for the appearance of immortals, Clear waves carry light boats like feathers, Unable to write poetry, yet able to compose."
Wuyishan is renowned both at home and abroad not only for its beautiful scenery but also for its abundant production of Wuyi Rock Tea. "Wuyi is not only famous for its natural beauty but also for its peculiar tea production." With interconnected peaks, valleys, and winding streams, it truly possesses the beauty of "green water and red mountains." The mild climate, with warm winters and cool summers, an average temperature of 18°C to 18.5°C, abundant rainfall of about 2000 millimeters per year, an average relative humidity of about 80%, and short sunshine hours, provides an ideal environment for growing tea. The unique environmental conditions for tea cultivation and abundant tea tree varieties contribute to the excellent quality of Wuyi Rock Tea.
As early as the Tang Dynasty, Xu Yin wrote in a poem: "Wuyi's warm spring and early full moon, picking new buds to present to the earth's immortals, flying magpies imprint fragrant wax cakes, crying monkeys run through the magnolia boat, golden troughs and mills grind fragrant incense, ice bowls lightly contain green smoke, the distribution of deep favors knows the most extraordinary, the late bell is suitable for boiling water from the northern mountain springs." It can be seen that as early as the Tang Dynasty, tea cultivation was already present in Wuyishan and was regarded as a precious gift. During the Ming Dynasty, it was listed as a royal tribute.
In the sixth year of the Yuan Dynasty's Dade reign (1302), the Beiju was established, and an imperial tea garden was set up by the Jiuku Stream to specifically handle the collection and production of tribute tea.
Starting from the Tang Dynasty's production of steamed green cake tea in Wuyi, until the end of the Ming Dynasty when tribute tea was abolished, around the end of the Ming and early Qing dynasties, Wuyishan accumulated the essence of tea-making experience from previous generations and created Wuyi Rock Tea. Since then, the production process of oolong tea has officially emerged. Xu Dun described Wuyi Rock Tea in "The Tea Examination": "Several hundred thousand catties are produced annually, transported by water and land, and sold to all corners of the country, making Wuyi famous throughout the country."
When Chinese tea was introduced to Europe, Wuyi Rock Tea led the way. According to William H. Ukers' "All About Tea," in 1607, the Dutch East India Company first transported tea from Macao to Europe. Initially, it was Japanese green tea, but soon it was changed to Chinese Wuyi tea, and since then, Wuyi Rock Tea has become popular overseas. Upper-class individuals in countries like England and the Netherlands regarded drinking Wuyi Rock Tea as a noble etiquette at banquets.
Wuyi Rock Tea is deeply appreciated not only for its beautiful scenery but also for its excellent quality. The production of high-quality tea is attributed to the unique ecological environment, abundant tea tree variety resources, and unique and exquisite production techniques.
Wuyishan's cliffs and valleys provide an excellent natural environment for tea cultivation. The soil is well-developed, deep, loose, and fertile. The superior natural environment and soil conditions provide favorable conditions for the excellent quality of rock tea.
Wuyishan covers an area of 60 square kilometers, with 36 peaks, 99 rocks, and tea grows on every rock. Oolong tea produced in Wuyishan is commonly referred to as Wuyi Rock Tea. However, due to different varieties, quality differences, and the timing of harvesting and processing, the classification of rock tea has been very strict throughout the generations, with hundreds of varieties and names being particularly prominent.
The famous production areas of Wuyi Rock Tea are the three pits (Huiyuan Pit, Niulan Pit, and Dakeng) and the two streams (Liuxiang Stream and Wuyuan Stream) of Wuyishan. After being moved from the south to the north of the mountain, these areas have been the best producing areas for rock tea for over 300 years and continue to be so today. Due to differences in tea production locations, traditional classifications include Zhengyan Tea, Banyan Tea, and Zhoucha Tea. Zhengyan Tea refers to tea produced in the central area of Wuyi Rock, with its quality being high in fragrance and taste, distinctly showcasing the rocky aroma. Banyan Tea refers to tea produced in the peripheral area of Wuyi Rock, with its rocky aroma slightly inferior to Zhengyan Tea. Zhoucha Tea refers to tea produced on the banks of Chongxi, Jiuku, and Huangbai streams, adjacent to the two banks of Wuyi Rock, with its quality being slightly lower.
In the Qing Dynasty, Wang Zi, the county magistrate of Chongan County, wrote in "Tea Talk": "Within 120 li of Wuyishan, all areas are suitable for tea cultivation, with two types of tea: rock tea and zhoucha, with the former being the best quality, and the latter being of lower quality." "The tea from the northern mountain is superior, while that from the southern mountain is inferior." (From "Continuation of Tea Classics" by Lu Tingcan) It can be seen that since ancient times, the origin of rock tea has been carefully considered.
Wuyishan is a natural botanical garden with extremely rich tea tree variety resources. In Wuyi, there is asexual group variety cabbage tea, namely Wuyi species.
The botanical characteristics of Wuyi species vary greatly, containing numerous excellent germplasms, earning it the title of "kingdom of tea tree varieties." The rich and colorful treasury of tea tree germplasms is the material basis for the unique quality of Wuyi Rock Tea.
The tea area of Wuyi cherishes this natural treasure greatly. From the original sexual group of Wuyi cabbage tea, excellent single plants have been selected through repeated selection, separate processing, quality identification, and breeding. Outstanding single plants are then evaluated and named. Ordinary named single plants are further divided into "four major named single plants." This is a unique breeding technique of Wuyi. The names and colors of Wuyi Rock Tea may change with the times, but there are still certain norms for naming finished tea, based on origin, variety, and quality. Traditionally, it is divided into four categories: peculiar varieties, single plant peculiar varieties, named plant peculiar varieties, and named varieties. Peculiar varieties are the cabbage tea of Zhengyan, with quality above the general standard (also known as Zhengyan peculiar varieties). Peculiar varieties are divided into single plant peculiar varieties and named plant peculiar varieties (referred to as single plants and named plants). Single plant peculiar varieties are several excellent clumps selected from cabbage tea, processed separately, with quality superior to peculiar varieties. Each single plant peculiar variety is crowned with various flower names, named according to the tea tree's growth environment (such as being out of sight), tea tree morphology (such as drunken crabapple), tea tree leaf shape (such as melon seed gold), tea tree leaf color (such as sun), tea tree sprouting early or late (such as welcoming spring willow), fragrance type (such as night-blooming jasmine), and so on. There are countless varieties, each more dazzling than the last. The most famous among the named plant peculiar varieties are Dahongpao, Baijiguan, Tieliuhuan, and Shuijingui. There are also ordinary named plant peculiar varieties such as melon seed gold, golden key, and half-day sky. Wuyi Rock Tea is world-famous and inseparable from these named plant peculiar varieties. Named varieties are ordinary cabbage teas taken from half-rock tea and zhoucha, possessing only the general standards of rock tea.
Since the 1950s, after several reforms and changes, Wuyi Rock Tea has been divided into several grades, with various tea names such as Shuixian and peculiar varieties divided into special grades from first to fourth, along with coarse tea, fine tea, and tea stems.
The manufacturing method of Wuyi Rock Tea is unique and requires meticulous craftsmanship, combining the principles and methods of both red and green tea production. During the production process, suitable tea tree varieties are carefully selected, strict picking standards are applied, and exquisite baking techniques are employed.
The day of harvesting, commonly known as "opening the mountain," is considered a sacred event for the collection and processing of rock tea.
The picking of rock tea is different from other types of tea. It involves mastering the technique of "opening the middle and opening the meter." When the new shoots grow and form buds, three to four leaves are picked, roughly equivalent to the first flat extension, with the leaf area smaller than the second leaf but accounting for about two-thirds. Spring tea is generally picked after Guyu and before the beginning of Xia, summer tea before Xiazhi, and autumn tea after Lichun. The fresh leaves should be fresh and intact. There are special requirements for picking high-quality varieties and named plant peculiar varieties: no picking on rainy days, no picking with dew, and not picking when the sun is strong.
The best time for picking is from 9 to 11 in the morning, and secondarily from 14 to 17 in the afternoon. Fresh leaves from named plant peculiar varieties and single plants are processed separately to ensure they become perfect finished products.
The traditional craftsmanship involved is complex: fresh leaves, withering (sunlight, warming), cooling, shaking, and hand-making, frying, initial rolling, re-frying (roasting), re-rolling, water baking, winnowing, cooling, picking, firing, shaping, stewing, and finishing. The rock tea baking process can be summarized into five parts through simplification: withering, making green, fixing, rolling, and baking.
The withering process of rock tea, also known as sunning green, is characterized by the main process of "after picking the tea, spreading it evenly in bamboo baskets, and placing it in the sun for sunning green" (from "Tea Talk" by Wang Caotang). Sunning green is done using bamboo water sieves placed outdoors with slanting sunlight, ensuring the leaves lose water evenly. After the green gas disappears, the leaves become slightly soft, the top two leaves droop, and the gloss on the leaf surface disappears to a moderate degree. The duration of sunning green depends on the variety and the strength of the sunlight. The leaves are then moved indoors to cool, and when the heat dissipates and the withered leaves "return to life," they can be processed into green tea. In case of rainy days, the method of warming withering can be used.
The making of green tea is very meticulous, involving alternation between shaking and hand-making.
The tea green that has been sunned is placed in a water sieve or shaking machine, continuously rotated and flipped, causing the leaf edges to rub against each other. The number of shakes ranges from few to many, the force from light to heavy, and the interval from short to long, repeatedly 5 to 7 times, with light hand-making added for incomplete shaking later. The whole process takes 8 to 12 hours.
Due to differences in tea tree varieties, climate, and the degree of withering, the number and intensity of shakes differ as well, namely "observing green and making green," "light withering and heavy shaking," and "heavy withering and light shaking."
"When its green color gradually recedes, then further frying is applied. The aroma becomes more pronounced during frying, and if delayed, it will be insufficient, which is undesirable." This refers to the need for further frying after the leaves have reached an appropriate level of greenness. The processing of Wuyi Rock Tea involves three steps: frying, kneading, and baking, which are carried out alternately in several stages. The unique feature of Wuyi Rock Tea processing is the simultaneous application of frying and baking. After the first frying and kneading, the temperature of the pan is maintained at 240°C - 260°C for about 2 minutes, followed by 20 hand kneads while hot, shaking loose, then another 20 kneads. This is followed by a second frying and kneading process. The temperature of the second frying is maintained at 200°C - 240°C, and it is steamed for about half a minute before being removed from the pan. After that, it is kneaded again for about 1 minute.
The baking process of Wuyi Rock Tea is characterized by high-temperature water baking followed by slow roasting over low heat, resulting in a unique fire effect. After the initial frying and kneading, it undergoes the first baking, known as the "water baking," at a temperature of 100°C - 110°C for 10 to 15 minutes until about 70% done. The broken particles are sieved out, and the yellow pieces are sifted out, then spread out to cool, commonly known as "cooling." The stems and yellow pieces are picked out. Then, it undergoes the second baking, a low-temperature slow roasting at 75°C - 85°C for 1 to 2 hours until completely dry, followed by a final round of baking while still hot, also known as stewing, for storage.
Wuyi Rock Tea varieties are classified into the following series: Wuyi Rock Tea made from selected excellent tea trees and processed separately is called "single bush," which has superior quality compared to the odd variety. If the single bush is of exceptional quality, it is called "famous bush," such as "Da Hong Pao," "Tie Luo Han," "Bai Ji Guan," and "Shui Jin Gui," known as the four famous bushes.
Tea made from cabbage tea or other varieties is called "Wuyi odd variety." Wuyi odd varieties have a tight and uniform appearance, with a dark greenish-brown color and a slightly brownish hue. They have a natural floral fragrance, subtle and restrained, with a rich and smooth taste, refreshing sweetness, and a prominent throat feel. The soup color is orange-yellow and clear, with uneven leaf bottoms, suitable for long-term storage. According to tests, the total extractable matter in Wuyi cinnamon tea is 38.91%, total polyphenols 23.41%, total amino acids 4.93%, total caffeine 3.22%, total catechins 144.46 mg/g, soluble sugar 1.61%, and water-soluble pectin 2.37%.
Tea made from Narcissus variety is called "Wuyi Narcissus." Wuyi Narcissus has a plump appearance, greenish-brown with a precious hue, and some leaves have sand-like grains on the back. The main veins at the base of the leaves are wide and flat. It has a strong and rich fragrance with a unique "orchid fragrance." The taste is rich, mellow, and thick, with a sweet and refreshing mouthfeel. The soup is rich and dark orange-yellow or golden-yellow. It can withstand repeated steeping, with soft and shiny leaf bottoms and bright red dots on the leaf edge. According to tests, the total extractable matter in Wuyi Narcissus tea is 38.62%, total polyphenols 20.10%, total amino acids 1.74%, total caffeine 4.15%, total catechins 118.84 mg/g, soluble sugar 3.66%, and water-soluble pectin 2.65%.
Wuyi Cinnamon was bred and promoted in the 1980s, known for its intense and long-lasting fragrance reminiscent of cinnamon. Wuyi Cinnamon has a tight structure, a dark brownish-green color, a sharp and pungent aroma with a distinct cinnamon scent, a fresh and smooth taste, a clear orange-yellow soup color, and a bright yellow leaf bottom with vivid red dots. According to tests, the total extractable matter in Wuyi Cinnamon tea is 38.91%, total polyphenols 23.22%, total amino acids 1.68%, total caffeine 4.65%, total catechins 124.22 mg/g, soluble sugar 3.38%, and water-soluble pectin 3.71%.
In summary, Wuyi Rock Tea emphasizes the "rock flavor." The aroma is rich with the fragrance of orchids, sharp yet long-lasting, clear yet distant. The taste is rich, smooth, and sweet, with a fresh and smooth aftertaste, earning it the reputation of "light as cream, fragrant as orchids," known as "having the essence of rocks and the fragrance of flowers." The tea strips are strong and uniform, with a greenish-brown luster resembling "precious light." The leaf surface has sand-like white spots, commonly known as "toad back." After brewing, the leaf bottom has a "green leaf red border," with three parts red and seven parts green.
The brewing of Wuyi Rock Tea is unique. "The cup is as small as a walnut, and the pot is as small as a bergamot. Each pour is not more than one or two. It is not easy to drink when it touches the lips. First, smell its aroma, then taste its flavor, chew it slowly and feel its texture." The fragrance only becomes evident on the second brew. The aroma of the tea soup is inhaled from the mouth, exhaled through the nostrils, and repeated three times, known as the "three breaths," to identify the superior aroma of Wuyi Rock Tea. Moreover, the best teas will have "lingering fragrance after seven brews."
Since its inception, Wuyi Rock Tea has undergone more than 300 years of initial development, decline, and resurgence. By the late 1940s, there were only sporadic aged tea gardens covering over 1,000 acres. After the 1950s, tea gardens gradually expanded to 6,000 acres, and state-owned tea factories and tea research institutes were established, promoting the development of Wuyi Rock Tea. Since 1985, it has won the title of one of the top ten famous teas in China five times. In 1989, it won the Excellent Product Award from the Ministry of Agriculture. In 1991, it won the Spark Program Expo Award, and in 1992 and 1995, it won the gold medal at the first and second Agricultural Expos. Wuyi Rock Tea is a traditional export product, exported to Southeast Asia, Hong Kong, Macau, Japan, etc. Wuyi Rock Tea was listed as a geographical indication protection in 2002, and standards were formulated the same year. In 2006, the national standard GB/T 18745-2006 for geographical indication product Wuyi Rock Tea was formulated and implemented.
(Source: China Tea Book. Author: Guo Yaling, Lin Xinjiong )
]]>(Source: China Tea Book.)
]]>Souchong Black Tea, a specialty of Fujian Province, is divided into Zhengshan Souchong and Waishan Souchong. Zhengshan Souchong is produced in Tongmuguan, Xingcun Township, Chong'an County, also known as "Tongmuguan Souchong" or "Xingcun Souchong." The imitation Souchong black tea produced in places like Zhenghe, Tanyang, Beiling, Pingnan, Gutian, Shaxian, and Jiangxi's Qianshan, with a quality resembling that of Zhengshan, is collectively referred to as "Waishan Souchong" or "Artificial Souchong." Some lower-grade Gongfu black teas are smoked to produce Souchong Gongfu, also called "Smoked Souchong" or "Fake Souchong."
The term "Souchong" appeared in Lu Tingcan's "Continued Tea Classic" in 1717: "Wuyi tea grown on the mountain is called rock tea, while that grown by the water is called island tea... The best is known as Gongfu tea. Above Gongfu, there is Souchong, named after the tree, with each plant weighing only a few liang." Dong Tiangong's "Records of Wuyi Mountain" in 1751 also mentioned "Souchong," stating, "Tea production varies, with tea found everywhere in Chongjian, Yanquan. It is divided into rock tea and island tea, with the former grown on rocks and the latter along streams. Rock tea is the best, followed by island tea. When picked and roasted, the flavor should be exquisite, although rock tea is not very delicate. There are various names such as Souchong, floral aroma, Gongfu, and pine and moss. Proper preparation brings out the natural flavor, with no redness in the color..." However, neither of these historical records refers to Souchong black tea.
In 1732, Liu Jing, the county magistrate of Chong'an, wrote in his collection "Moments of Leisure": "All rock tea is picked and roasted in various temples, and is bought and sold in temples throughout Jiuku. There are no sellers in the market. Teas produced in places such as Shaowu and Guangxin, Jiangxi Province, are black with red soup, known locally as Jiangxi Black, and are all privately sold in Xingcun." This refers to Jiangxi tea, which, although distributed in Xingcun, cannot be considered black tea, let alone Souchong. The earliest record of domestic black tea can be found in Volume Two of the "Qing Dynasty General History" on page 847: "In the thirteenth year of Chongzhen, red tea (including Gongfu black tea, Wuyi tea, Souchong tea, and white hair tea) was first brought from Holland to Britain." This record indicates that Wuyi black tea and Souchong black tea appeared before the thirteenth year of Chongzhen (1640). Whether Wuyi black tea came first or Souchong black tea did is unclear from historical records. However, since the opening of trade on the fifth day, foreign merchants came to China to buy tea, and the Gongfu black teas from Tanyang, Zhenghe, and Bailin in Fujian Province emerged, as did Souchong black tea. There is a local story about this: In the late Daoguang period of the Qing Dynasty, due to the unstable situation, a Northern army passed through Xingcun, Chong'an, and occupied a tea factory. The green tea that was brought in could not be dried in time. The stored green tea fermented and turned black, emitting a unique smell. The factory owner, anxious, quickly stir-fried and dried it with pine firewood, slightly sieved and sorted it, and then shipped it to Fuzhou for trial sale through foreign merchants. Unexpectedly, this special fragrant Souchong tea aroused the interest of foreign merchants, and business boomed, bringing in substantial profits and winning the favor of many people. Since then, foreign merchants have placed orders every year, and Souchong black tea became popular for a while.
The term "Zhengshan" in Zhengshan Souchong indicates that it is from the "high mountain areas." The area referred to as "Zhengshan" includes areas centered around Miaowan and Jiangdun, extending north to Shilong in Qianshan, Jiangxi, south to Baiyeping in Caodun, Wuyishan City, east to Da'an Village in Yangzhuang Township, Wuyishan, and west to Siqian Village in Guangze County. Zhengshan Souchong refers to tea produced in the Wuyishan area. The term "Waishan" refers to tea produced near Wuyishan and processed in Xingcun. However, after processing into Souchong black tea, the Waishan tea stands out in the market, hence Zhengshan Souchong is also known as "Xingcun Souchong" to distinguish it from Souchong produced outside the Wuyishan area.
Cao Dun and Tongmuguan in Xingcun, Chong'an County, are located in the northern section of Wuyishan Mountains, with steep terrain and an altitude of 1000 to 1500 meters. It has a warm winter and cool summer, with an average annual temperature of 18°C and an annual rainfall of about 2000 millimeters. Between spring and summer, the area is often shrouded in mist, with fertile mountain soil enriched with kaolin, resulting in dense and tender tea leaves.
Zhengshan Souchong has a unique black tea processing technology, such as pot-roasting after fermentation (also known as "over-red roasting"), rolling, and baking. Zhengshan Souchong black tea has plump and solid strips, a shiny black color, a thick red soup color after brewing, a long-lasting pine smoke aroma, a mellow taste with a hint of longan, and when milk is added, the tea aroma remains strong, forming a syrupy milk tea, with even more colorful liquid. In the 1970s, it was exported to various countries in Europe and America, with an annual production of 1200 tons. However, due to frequent wars, the production gradually decreased, and by 1949, it was almost extinct. It was not until the 1950s that it was restored and developed. Due to the small consumer base, the production of Zhengshan Souchong black tea has remained at around 200 tons, with most exported to Europe and America, mainly to the United States, Germany, France, and Japan, with only a small amount sold in the domestic market.
(Source: China Tea Book. Author: Liu Xin, Shi Zhaopeng.)
]]>Yingde Black Tea, abbreviated as Ying Hong, is produced in Yingde City, Guangdong Province, hence the name Yingde Black Tea. First created in 1959, Yingde Black Tea became an important black tea product in China in the 1980s and was exported to more than 70 countries and regions including Germany, the United Kingdom, the United States, Poland, Sudan, and Australia.
The production area of Yingde Black Tea is located in the central and northern part of Guangdong Province, with the Bei River running through. It is the junction of the Pearl River Delta and the mountainous area of northern Guangdong. It has a subtropical monsoon climate, with an average annual temperature of 20.7°C, an average annual precipitation of about 1880 millimeters, and a relative humidity of 79%. The frost-free period is long, with less than 10 frost days. The soil is deep and fertile, with suitable acidity, pH ranging from 4.5 to 5. The tea area currently covers an area of 2700 hectares, with undulating hills, winding rivers, and karst landforms, creating a natural environment of abundant water. Both large and small tea gardens are built on open hillsides.
Yingde Black Tea boasts excellent quality due not only to its superior natural environment but also to the use of Yunnan large-leaf varieties and the high-aroma Fenghuang Shuixian variety in the processing, establishing the material foundation for its high aroma and rich taste.
The processing technology of Yingde Black Tea is exquisite and has achieved full mechanization. Presently, Yingde Black Tea is divided into two types: broken tea and strip tea.
The development of broken black tea started earlier. In 1959, Yingde Tea Plantation and Yingde Tea Research Institute jointly established a research group with Ying Hong Tea Machinery Factory. With the support of relevant units such as South China Agricultural University and China Tea Import and Export Corporation, the first batch of Yingde broken black tea was trial-produced. The basic process for making broken black tea was established in 1964, and after the rotor-style rolling and cutting process was basically finalized in 1978, mass production began. However, in the 1980s, due to changes in market demand, the production of strip black tea began. The processing technology for Yingde strip black tea was basically finalized in 1988, and mass production began in 1992.
The main raw materials are one bud with two or three leaves, mainly in the early stage of growth.
The processing technology of Yingde Black Tea includes withering, rolling, fermentation, and drying. Withering: The appropriate temperature for warm withering is 25°C to 28°C, not exceeding 35°C. The moderate moisture content of the withered leaves is 56% to 58%. Rolling: The entire process takes 60 to 90 minutes, divided into three stages of rolling. The leaves should be rolled tightly into strips for more than 90% of the time. Fermentation: The suitable room temperature is about 25°C, with leaf temperature between 24°C and 28°C. Air conditioning can be used to control the temperature, and the air humidity should be maintained at around 95%. The color of the leaves turns yellow-red, emitting a ripe apple aroma, indicating the appropriate level of fermentation. Drying: Double drying is used with temperatures of 110°C to 120°C for the initial drying and 90°C to 95°C for the subsequent drying. The moisture content of the finished tea should be controlled at 5% to 6%.
The quality characteristics of Yingde strip black tea include robust and tender strips, a shiny black color with golden tips, a strong aroma, a bright red soup color, and a rich and mellow taste. It is refreshing and pleasant to drink, whether brewed alone or with milk and sugar. Particularly when added with milk and sugar, the color, aroma, and taste are all excellent. Common strip black tea is divided into four grades: special grade, first grade, second grade, and third grade.
(Source: China Tea Book.)
]]>(Jinggu Dabaicha is also considered a type of green tea according to certain definitions)
Jinggu Dabaicha is produced in Jinggu County, Yunnan Province. It is a historically renowned tea that was first created during the Qing Dynasty but later lost. Production was resumed in the 1980s.
Jinggu County is located on the southern side of Wuliang Mountain in southern Yunnan, in the central-western part of Simao Prefecture, with coordinates ranging from 100°02'38" to 101°07'07" east longitude and 22°48'48" to 23°51'41" north latitude. The altitude ranges from 800 to 1700 meters, with tea gardens at around 1700 meters above sea level. The climate is mild, sunny, and rainy, with fertile soil. It belongs to the South Asian tropical monsoon climate, with an average annual temperature of 20.1°C. The coldest month has an average temperature of 13.9°C, and the hottest month has an average temperature of 25.4°C. The area has no frost throughout the year. In the Lancang River canyon below 1000 meters above sea level, in the middle and lower reaches of the Wei River and Xiaohei River, the canyon has abundant heat, with an average annual temperature exceeding 25°C. The low-heat river valleys, hills, and shallowly incised middle-mountain areas at altitudes of 800 to 1500 meters have abundant sunlight, with an average annual temperature of 17°C to 20.6°C. There is abundant sunshine throughout the year, with an average of 2098.5 hours of sunshine annually, and the annual rainfall is 1235 millimeters, concentrated during the rainy season from May to October. The average relative humidity is 76%, with distinct dry and wet seasons. Due to the influence and control of the southwestern monsoon, the area has characteristics of small annual temperature differences, large daily temperature differences, and distinct dry and wet seasons. At the same time, the area's mountains undulate, the rivers cut through, and there is a distinct vertical climate, with various climate types such as northern tropical, South Asian tropical, Central Asian tropical, and southern temperate. Soil types range from red soil, yellow soil, and paddy soil in the basin and river valleys to purple soil, alluvial soil, and paddy soil in the mountainous areas. The soil in the tea-growing areas is mostly purple soil, with deep layers, slightly acidic, deficient in phosphorus, nitrogen, and potassium, with a pH value ranging from 4.6 to 6.5.
Legend has it that around the 20th year of the Qing Dynasty's Daoguang reign (1840), a man named Chen Liujiu, who "ate six bowls of rice a day and wielded a hoe weighing nine and a half catties," went to do business by the Jiangyi River (the Lancang River) and discovered white tea seeds. He secretly picked dozens of seeds, hid them in a bamboo basket, and brought them back to Yongta, where he planted them in a large garden. After decades of cultivation, the tea trees were expanded to fourteen surrounding tea fields, covering an area of approximately 0.2 to 0.3 hectares, producing 200 to 250 kilograms of tea per year.
Currently, the large garden still has surviving Dabaicha trees. Among them, there is a tea tree with a circumference of 88 centimeters at the base, 61 centimeters at the chest, six main branches, a height of 4.26 meters, a canopy of 35 centimeters by 360 centimeters, and an annual yield of 3 to 3.5 kilograms of dry tea. The mother tree planted by Chen Liujiu has now grown for one hundred and fifty-six years. However, the processing method of Jinggu Dabaicha has long been lost.
Through research in the 1980s, the traditional processing technology of Jinggu Dabaicha was restored. After the fresh leaves are harvested, they are immediately hand-fired, then spread out and kneaded. After kneading, they are thoroughly loosened, evenly spread on a bamboo sieve, sun-dried until semi-dry, then kneaded again (referred to as collecting three rounds of dough), shaken, and air-dried. The finished Dabaicha has a beautiful appearance, with prominent white hairs, a fragrant aroma, and characteristics of olive fragrance. During feudal dynasties, it was made into Longzucha, tied into ear-shaped grains with red threads, and presented to the court as tribute, known as White Dragon Beard Tribute Tea.
Today, Dabaicha has been replaced by the method of baking green tea. It is harvested around Qingming, with fresh leaves picked when one bud and two or three leaves just begin to unfold. After firing, kneading, and drying, the tea is ready. Firing: Continuous rolling machines such as 40, 60, and 80 models or bottle frying machines such as 90 and 110 models are used for firing. The firing temperature is 130°C to 170°C. The firing degree is when the leaf edges are slightly dry and scorched, the stems are broken but not brittle, the leaves can be rolled into a ball but still have some elasticity, the aroma is faintly discernible, the color changes from fresh green to dark green, there are no red stems or leaves, the tea is tender but not raw, old but not burnt. Firing time is 1 to 4 minutes.
Kneading: The principle is "knead tender leaves cold, knead old leaves warm, apply pressure lightly before heavily, gradually increase pressure, alternate between light and heavy pressure, and finally knead without pressure. Tender leaves should be kneaded slowly, while old leaves should be kneaded quickly." The appropriate amount of leaves for kneading is about 4/5 of the kneading barrel. The moderate requirements for kneading are that leaves above the third grade should have a strip rate of over 80%, leaves below the third grade should have a strip rate of over 60%, and tea juice should adhere to the leaves, giving a sticky feeling.
Drying: It consists of two processes: initial drying and final drying. Initial drying: The inlet temperature is 120°C to 130°C, and the drying time is about 10 minutes. When the buds and leaves feel prickly, and the dryness is about seventy to eighty percent, they are removed from the dryer and spread out to cool. Final drying: The inlet temperature is 100°C to 110°C, and the drying time is 10 to 13 minutes. When thoroughly dry, they are removed from the dryer, spread out to cool, packaged, and stored.
The quality characteristics of Jinggu Dabaicha are long, robust strips with prominent silver hairs and a green luster. The inner quality is rich, fresh, and fragrant, with a mellow and refreshing taste, clear soup color, uniform and bright green leaves, and buds formed into clusters.
(Source: China Tea Book. Author: Zhou Jiangjie, Jiang Yongwen )
]]>Yunwu tea is produced in Lianyungang City, Jiangsu Province, and is a historically renowned tea. This tea has been well-known for over eight hundred years, but production ceased after the Qing Dynasty and was resumed in the 1970s.
Lianyungang City is located on the coast of the Yellow Sea, with dense forests and thick fog, creating an environment conducive to the growth of tea trees. Historical records show that tea was produced in the Huaguoshan area over eight hundred years ago.
The main production area of Yunwu tea is at the Faqisi in Sucheng. According to Wuzheng'an's "Gu Zhi": "On the top of Sucheng Mountain, there are many tea trees, and the tea from Donghai is the best here. Its taste is no less than that of Wuyi tea, and it is called Yunwu tea." (From "Haizhou Zhitizhou Zhi," by Tang Shenmian and Jiang Meiding, 1811). During the late Ming and early Qing dynasties, due to cold currents and the "reclamation of the sea" policy of the Qing Dynasty, tea trees on Yuntai Mountain almost disappeared. It was not until 1899 that Xu Shaoyuan, the Salt Transport Commissioner of Haizhou, invested eighty thousand taels of silver to establish the "Donghai Shuyi Company," developed Yuntai Mountain, planted large areas of tea trees, and in 1924, Yunwu tea won the Nanyang Industrial Exposition award for its characteristic green color and sweet taste. Soon after, the tea gardens fell into disuse again. In 1966, tea production resumed.
Yunwu tea is generally harvested around the Grain Rain period, mainly using tender buds with one leaf as the main raw material, avoiding purple buds, diseased leaves, and fishy leaves.
The processing of Yunwu tea includes spreading, fixation, rolling, and shaping and drying. Spreading: Freshly harvested leaves should be spread in a cool and ventilated place with a thickness of about 3 centimeters for about 3 hours. If it rains, the cooling time should be appropriately extended. Fixation: The pan temperature should be controlled at around 160°C to 180°C, with about 500 grams of leaves added, and fixation should last for 4 to 5 minutes. It is required to thoroughly and evenly fix the leaves, "tender but not raw, old but not burnt." After fixing, the leaves should be spread and cooled for about 5 minutes before manual rolling. Rolling: The fixed leaves are placed on a bamboo flat surface, and both hands hold the tea, following the principle of light, heavy, light, rolling clockwise. Every 2 minutes or so, the tea should be loosened and shaken, repeating this process until the tea leaves are rolled into strips and the tea juice oozes out, which usually takes 8 to 10 minutes. Shaping and drying: Shaping and drying is a key step in determining the external characteristics of Yunwu tea, divided into three parts: arranging, rolling, and fixing. The temperature for arranging is around 80°C to 100°C. The rolled leaves are put into the pan for flipping and loosening to evenly distribute them and quickly evaporate the moisture. The flipping action should be quick and vigorous. The time for arranging is 4 to 5 minutes. When the tea leaves are slightly dry and not sticky, and the pan temperature gradually decreases to around 70°C, they can be rolled. The rolling technique involves holding the tea strips with both hands, fingers spread out, palms pressing firmly, and rolling the tea strips between the palms, stretching them into straight strips, and squeezing them out from the tiger's mouth. This process should be repeated until the tea strips are evenly distributed. The rolling time is about 10 minutes. When the tea strips break when pinched or crumble when rubbed, slightly increase the temperature for flipping to release fragrance and enhance the color and luster of the tea.
The quality characteristics of Yunwu tea are tight and round strips, resembling eyebrows, with upright and delicate tips, a shiny green color with visible hairs, a long-lasting fragrance, a rich and fresh taste, a clear soup color, and uniform leaves.
(Source: China Tea Book. Author: Tang Suohai, Jiang Yongwen )
]]>Dongting Biluochun is mainly produced in the eastern part of Taihu Lake in Wu Zhong District, Suzhou City, Jiangsu Province, and the nearby tea areas. It is a famous historical tea created during the late Ming and early Qing dynasties.
Dongting Mountain, located southwest of Wu Zhong District in Suzhou, encompasses Dongting East Mountain (Dongshan Town) and Dongting West Mountain (Xishan Town). Positioned at 31°04' north latitude and 120°26' east longitude, Dongting Mountain falls within the North Subtropical Moist Monsoon Climate Zone. Combined with the regulation of Taihu Lake's water, the area experiences warm and humid conditions with abundant rainfall. The soil of Dongting Mountain, formed under the influence of bioclimate and other soil-forming conditions, consists of weathered residual rocks from hills and is a typical natural yellow soil of the region. The soil in Dongting Mountain tea gardens is rich in organic matter and phosphorus, providing favorable conditions for tea tree growth.
The picking requirements for Biluochun tea are to pick early, pick tenderly, and pick cleanly. The tea is usually harvested around the spring equinox and ends around the Grain Rain period. The Mingqian tea, harvested from the spring equinox to Qingming, is the most precious in quality. Typically, one bud with one leaf, just beginning to unfold, is harvested, with the bud measuring 1.6-2.0 centimeters long. The leaves are curled like a sparrow's tongue, hence called "sparrow's tongue." About 6.8-7.4 thousand buds are needed to produce 500 grams of high-quality Biluochun. It is advocated against picking single buds, as it not only affects the yield but also results in Biluochun with a light flavor, irregular shape, and low aroma.
The harvested buds and leaves must be carefully sorted immediately, removing fishy leaves and those that do not meet the standards, to maintain uniformity. The sorting process also aids in the slight oxidation of internal components, contributing to the formation of quality. It is crucial to process the tea on the same day it is harvested, without allowing it to sit overnight.
The characteristic of Biluochun processing is continuous manual operation, with the hands constantly in contact with the tea and the tea never leaving the pan. The key steps include fixation, rolling, shaping, and drying.
Fixation involves quickly tossing the leaves in a flat or slanted pan at a temperature of 150°C-180°C for 3-5 minutes until they are evenly wilted and free of red stems or leaves. Rolling is done at a temperature of 65°C-75°C, using a combination of tossing, frying, and rolling techniques to gradually form the tea into shapes. Shaping involves further rolling and rubbing the tea leaves by hand at a temperature of 55°C-60°C until they are about 80% dry. Finally, drying is carried out at a low temperature to further evaporate moisture until the leaves are about 90% dry, which takes about 6-8 minutes.
The quality characteristics of Biluochun tea include slender and curly leaves covered in fine hairs, with a hidden greenish-silver color and visible white hairs. It has a long-lasting fragrance, refreshing taste, and smooth, lingering aftertaste, with a tender green and clear tea soup and uniform leaf base.
(Source: China Tea Book. Author: Jiang Yongwen, Tang Suohai)
]]>The Xinyang region is situated at the junction of Hubei, Henan, and Anhui provinces, ranging from 113°45' to 115°55' east longitude and 31°23' to 32°37' north latitude. The Dabie Mountains extend from west to east along the southern border of this region, while the Huai River flows through its northern part. The terrain slopes from west to east and from south to north. The tea-growing areas are mainly located at the northern foothills of the Dabie Mountains.
Xinyang lies in the transition zone from the northern subtropical zone to the warm temperate zone, with the Huai River serving as the dividing line. It is the northern edge of the subtropical zone and also the northern boundary of China's tea-growing areas, characterized by a humid climate. Xinyang's tea-growing region experiences distinct seasons with concurrent rain and heat, abundant light, heat, and water resources. The average annual temperature ranges from 15.2°C to 15.5°C, decreasing with increasing altitude. For every 100 meters increase in elevation, the temperature drops by 0.4°C to 0.6°C. The average summer temperature is 27°C. January is the coldest month, with an average temperature of 1.6°C, and the average number of frost-free days per year ranges from 217 to 229. The accumulated active temperature above 10°C is stable, ranging from 4820°C to 4970°C. Annual rainfall in the hilly areas south of the Huai River is between 1000 and 1200 millimeters, while in mountainous areas, it exceeds 1200 millimeters. From April to September, rainfall accounts for 75% of the annual total. The average annual sunshine hours are 2168.9, with a sunshine rate of 49%. The relative humidity remains around 75% throughout the year. In areas around 500 meters above sea level, the months with a relative humidity of ≥80% in summer are noticeably more frequent. The Dabie Mountains is one of the areas in eastern subtropical China with the highest frequency of foggy days, averaging around 100 to 130 days per year. Foggy days are more frequent in areas between 300 and 500 meters above sea level, with around 110 to 160 days of foggy weather. The tea-growing areas of Xinyang Maojian Tea mainly consist of yellow-brown soil. Yellow-brown soil primarily includes three types: silty clay loam, sandy loam, and silty loam. The soil is deep, rich in organic matter, nutrient-rich, loose in texture, permeable, drought-resistant, and moisture-retaining, with an acidic pH ranging from 4.5 to 6.5. The organic matter content in the soil ranges from 1.5% to 2.5%, total nitrogen from 0.1% to 0.13%, available phosphorus from 10 to 20 milligrams per kilogram of dry soil, and available potassium from 80 to 115 milligrams per kilogram.
In addition to the local population of indigenous tea varieties, Xinyang Maojian Tea has introduced more than ten clonal excellent varieties, including Baihao Zao and Longjing 43. Due to differences in climate between the Nanshan and Xishan areas, there are variations in the timing of tea picking for Xinyang Maojian Tea. The Nanshan area has a slightly higher temperature and begins picking in early April, while the Xishan (high-altitude) area starts picking in mid-to-late April. Fresh leaves must adhere to the "Five No-Picking" principle, meaning no old leaves, no small leaves, no horse-hoof leaves (fish leaves), no tea fruits (flower buds, young fruits), and no old branches and stems. Harvesting should be done in batches and in a timely manner.
The processing technique for Xinyang Maojian Tea includes spreading and cooling of fresh leaves, stir-frying, fixing, initial drying, cooling, secondary drying, picking, and final drying. Freshly picked tea leaves are spread out in ventilated, clean, and odor-free bamboo mats in graded batches, with a thickness of 5 to 10 centimeters, and turned over lightly every hour or so. Premium and first-grade tender tea leaves are spread out for 1 to 2 hours before frying, while lower grades are spread out for 3 to 4 hours or more. All tea leaves should be fried on the same day they are picked. Stir-frying involves two stages: initial frying and secondary frying. Initial frying serves to halt enzymatic oxidation and shape the leaves. Using a tea-frying pan, with a mouth diameter of 84 centimeters (also known as a Niusi pan), fresh leaves are continuously stirred and flipped with a tea tool (a soft bamboo stick made into a soft broom) to evenly heat and shape the leaves. After 3 to 4 minutes of initial frying, the leaves become soft and fluffy. The tea tool is used to gather the leaves into a bundle and gently roll them in the pan, gradually increasing the pressure and speed of rolling while intermittently fluffing and flipping the leaves. The initial frying takes 7 to 10 minutes, and the moisture content of the tea leaves is approximately 55%. Secondary frying is essential for shaping the leaves, enhancing aroma, and improving flavor. The pan temperature is maintained between 80°C and 100°C. Stir-frying is initially done using the tea tool, primarily to roll and shape the leaves without causing them to clump together. After approximately 3 to 4 minutes, when the leaves are tightly rolled and no longer stick together, manual shaping is performed by hand, also known as straightening, grabbing, or throwing the leaves. A portion of the tea leaves is grasped firmly and thrown from a height of about 10 centimeters above the pan, causing the leaves to spread out along the edge of the pan and then roll back toward the center due to the slope of the pan. This process is repeated until the leaves become tight, slender, round, and glossy. When the leaves reach about 70% to 80% dryness (with a moisture content of around 35%), they are quickly removed from the pan and spread out on a winnowing tray. Secondary frying lasts approximately 7 to 10 minutes. Initial drying, also known as "firing the fur," involves quickly drying the tea leaves to fix their shape and remove excess moisture. Approximately 6 to 7 pans of tea leaves (1.5 to 2 kilograms) are grouped together for initial drying. The temperature is maintained between 80°C and 90°C. The leaves are stirred every 5 to 8 minutes. After 20 to 25 minutes, the leaves are shaped, slightly tough to the touch, but the tender stems do not break, and they exhibit a fresh green color and a slight fragrance, indicating that they are ready for the next drying step, with a moisture content of approximately 15%. After initial drying, the tea leaves are cooled indoors for about 1 hour, with a thickness of about 30 centimeters. Secondary drying, also known as "the second firing," involves further drying the tea leaves to achieve their final moisture content and aroma. The temperature is maintained between 60°C and 65°C. Approximately 2.5 to 3 kilograms of tea leaves are spread out for each drying session, and the leaves are stirred every 10 minutes. Secondary drying lasts about 30 minutes until the leaves exhibit a bright green color, glossy appearance, intense aroma, and a moisture content of 6% to 7%. Picking involves sorting and selecting the tea leaves to remove any unwanted materials such as re-greened leaves, leaf fragments, old stems, and foreign matter. After picking, the tea leaves undergo final drying, where they are gently heated to remove any remaining moisture and to further enhance their aroma and flavor. Xinyang Maojian Tea is a special green tea processed by pan-frying, and it is classified into special grade and grades one to five. Its characteristic features include long, slender strips (needle-shaped for special grade and grade one), a green or greenish color when dry, a bright green color in the liquor, a strong and full-bodied flavor, a clear and fragrant aroma, with varying degrees of delicate fragrance, fresh and tender aroma, and roasted chestnut aroma, and the leaves are uniformly bright green.
(Source: China Tea Book. Author: Jiang Yongwen, Zheng Naifu)
]]>Bamboo Leaf Green Tea, originating from Mount Emei in Sichuan Province, is a renowned tea variety that was first created in 1964. It evolved from the tea served by the monks of Wan Nian Temple to their guests. Marshal Chen Yi, after tasting this tea, noticed its resemblance to bamboo leaves and thus named it Bamboo Leaf Green.
Mount Emei City is located on the edge of the Sichuan Basin, characterized by its numerous overlapping peaks and continuous mountain ranges. Covering an area of several hundred square miles, Mount Emei is surrounded by lush forests, with swirling clouds and picturesque scenery, resembling the elegance of a beautiful woman. It is known as the "Most Beautiful Place under Heaven" and is a popular tourist destination. Tea gardens in Mount Emei are located in places such as Wan Nian Temple, Heishui Temple, Qingyin Pavilion, Bailong Cave, and Longdong, nestled amidst the surrounding mountains, with tea trees thriving in misty environments. The average annual temperature is 15.5°C, with an average rainfall of around 1532 millimeters. The soil in the tea gardens is characterized by yellow loamy sandy soil with abundant organic matter, deep soil layers, and a pH between 4.5 and 6.5, providing ideal conditions for tea tree growth.
Suitable tea tree varieties for Bamboo Leaf Green Tea include Fuding Da Bai Cha, Mingshan Tezao 213, Mingxuan 131, and Sichuan Zhongye varieties. The picking standard for Bamboo Leaf Green Tea is the selection of single buds to one bud and one leaf, avoiding diseased, insect-infested, rain-soaked, or dew-soaked leaves.
The processing technique for Bamboo Leaf Green Tea includes preservation, cooling, fixation, shaping, forming, cooling, sieving, inspection, grading, packaging, and refrigeration. Preservation and cooling involve spreading the freshly picked tender tea buds on bamboo or gauze screens for cooling until the weight loss rate reaches 8% to 10%, revealing the tea aroma, before proceeding to fixation. Fixation is carried out using a roller fixation machine for moderately cooled fresh leaves, followed by rapid spreading and cooling to prevent yellowing of the leaves after fixation. Shaping and forming traditionally involve manual techniques such as shaking, spreading, grabbing, pressing, and rolling, gradually flattening the leaves into shape. In recent years, with the popularity of modern tea machinery, shaping for Bamboo Leaf Green Tea is mainly done mechanically, significantly improving efficiency while maintaining consistent quality and appearance. Mechanical shaping involves shaping the leaves in a multifunctional machine after fixation and cooling. The tea temperature should be equivalent to body temperature and not scalding. Once the leaves are flattened and straightened in shape, they are removed from the heat and promptly cooled. After shaping, the tea leaves undergo another cooling process to redistribute moisture, soften the surface, and improve the smoothness of the final product. Sieving and wok-roasting are conducted to enhance the quality of the tea by separating leaves of varying sizes and ensuring consistent moisture content. The shaped tea leaves are then roasted in a wok, gradually increasing the temperature to develop the tea aroma.
The tea leaves are finely processed after wok-roasting, undergoing automated processes such as sieving, winnowing, and picking to enhance their aroma, resulting in a well-rounded and aromatic final product. After inspection, grading, and packaging according to quality standards and company specifications, the tea leaves are packed in cardboard boxes, lined with inner film, and labeled with the product name, grade, quantity, and date. Finally, the packaged tea leaves are promptly transferred to a refrigerated storage facility, where the temperature is maintained between 0°C and 8°C, with dehumidification to preserve freshness.
The distinctive characteristics of Bamboo Leaf Green Tea include its flat and straight appearance, vibrant green color, rich aroma, refreshing taste, bright yellow-green tea liquor, and uniform tender green leaf base.
(Source: China Tea Book. Author: Duan Xinyou, Jiang Yongwen)
]]>I enjoy both expensive and less expensive varieties.
The daily tea I drink costs around USD $0.08 per gram, translating to approximately $0.48 to $0.64 per tea session.
I believe it's important to appreciate, or learn to appreciate, teas of solid quality first, especially those that are less expensive. These teas often possess the fundamental qualities inherent to that type of tea.
Once you feel familiar with these characteristics in teas at a lower price point, you can gradually explore higher-quality options. This allows you to deepen your understanding of each tea's unique characteristics.
Perhaps you'll seek teas with more complexity, varied mouthfeel, or pronounced flavors. When you reach this stage, it's not just about enjoying the tea; you'll also understand why you prefer certain qualities.
At this point, you can select teas based on their quality, characteristics, and cost, taking into account your budget and preferences.
]]>Anji White Tea is produced in Anji County, Zhejiang Province, and was founded in 1980.
Anji County is located at the northern foot of Tianmu Mountain in the northwest of Zhejiang Province. Its terrain rises from the southwest to the northeast, with a gentle middle part, forming a basin surrounded by mountains on three sides and an open northeast. It is located at latitude 30°23' to 30°52' north and longitude 119°14' to 119°53' east. It belongs to the subtropical monsoon climate zone on the southern edge of North Asia. The climate is mild throughout the year, with distinct four seasons, an average annual temperature of 15.5°C, and a frost-free period of 226 days. The average temperature in January is around 1°C to 3°C, and the annual rainfall is about 1510 millimeters, with a relative humidity of about 80%. The annual sunshine hours are 2000 hours. The region is rich in mountain resources, with a vegetation coverage rate of 73% and a forest coverage rate of 69%. The main soil types are Quaternary red soil, gravel soil, gray rock, and some weathered bodies of volcanic rock and sandstone. The weathering degree is high, the soil layer is well developed, the soil is red or reddish-brown, the clay content is high, and the secondary minerals are mainly mountainous red and yellow soils dominated by kaolin, with a deep soil layer and high organic matter content. The pH value is 4.5 to 6.5.
Anji White Tea originated in the Song Dynasty. According to the "Da Guan Tea Treatise" written by Emperor Huizong of Song (Zhao Ji) during the "Da Guan" period (1107-1110), there is a section dedicated to white tea: "White tea is a kind of tea different from ordinary tea. Its buds are spread out and its leaves are thin and shiny. It occasionally grows between cliffs and forests." Anji White Tea was lost for many years. The existing thousand-year-old single Anji White Tea mother tree grew in a bamboo forest over 800 meters high in Daxi Village, Tianhuangping Town. In the 1970s, it was discovered by scientific and technological personnel. After decades of protection, investigation, and research, it was reproduced through asexual reproduction methods as the "Ziye No. 1" improved tea seedling and was recognized as a provincial-level improved variety by the Zhejiang Provincial Variety Accreditation Committee.
The development of Anji White Tea has gone through three stages: the trial and demonstration stage from the early 1980s to the early 1990s, the small-scale development stage from the mid-to-late 1990s, and the rapid development stage in the early 21st century. It has grown from a single mother tree to a planting area of 4,000 hectares by 2007. Anji White Tea has special requirements for raw materials. Only by processing according to the green tea processing technology of the Ziye No. 1 variety can it be processed into Anji White Tea. The Ziye No. 1 variety has a particularly high amino acid content in its fresh leaves, generally around 6.5%, so the finished tea has a particularly fresh taste. The picking standard of Anji White Tea is from a bud with jade color to a bud with three leaves. It requires the bud and leaves to be intact, the leaf flesh to be jade white, the veins to be emerald green, fresh, and uniform. The picking time for Anji White Tea is generally from the middle to late March to the middle to late April.
The processing technology of Anji White Tea includes spreading the fresh leaves, killing green, rolling and twisting, initial drying, spreading cooling, roasting, and finishing. Spreading the fresh leaves: After picking, the fresh leaves should be spread immediately on a clean and ventilated soft mat or bamboo basket indoors. The thickness is generally about 2 centimeters, and the spreading time is 6 hours to 12 hours. The leaves should be soft, emit a green scent, and have a water content of about 60%. Killing green: Use a 600-type stainless steel electric heating multi-purpose machine. The bottom temperature of the pot is 160°C to 180°C, and the amount of leaves per pot is 1400 grams. Occasionally, heat is evenly distributed to emit a green scent. It takes 7 minutes to 8 minutes to cook quickly. The degree of killing green should be when the color of the leaves turns dark green, the leaves are soft and straight, and they can be squeezed into a ball. The water content is about 40%. After killing green, the leaves are spread out to cool. Rolling and twisting: Use a 63-type electric frying pan. The amount of leaves is 250 grams, and the pot temperature is 80°C to 90°C. Use both hands to roll the leaves in the same direction along the bottom of the pot, and then close them together to rub the tea leaves back and forth in the palm. The pressure should be moderate, and it takes 6 minutes. When the strips are straight and tight and the water content is about 30%, take them out of the pot and spread them out to cool. Roasting: Divided into initial drying and full drying, using a type 3 hot air dryer. The initial drying temperature is controlled at 100°C to 110°C, and it takes about 10 minutes to roast until it is 70% to 80% dry before the next drying. After the next drying, spread it out to cool and moisten for about 15 minutes. Full drying: The temperature is 80°C to 90°C, and it is roasted until the stem breaks when bent by hand, and the leaves can be crushed into powder by hand. It takes about 10 minutes to 15 minutes. The full drying temperature is controlled at 80°C to 90°C, and the water content of the finished tea is 5% to 6%.
The quality characteristics of Anji White Tea are: the appearance of the strips is tight and slender, showing buds strong and uniform, fresh with golden edges, resembling feathers, the leaf veins on both sides are tender green like jade frost, bright and oily, and the rest are yellow-green, which is significantly different from the veins. The soup is tender green and bright, the aroma is fresh and lasting, the taste is mellow and refreshing, and the leaf bottom is white and the veins are green, the buds are longer than the leaves, and they are uniform and intact.
Research by the Tea Research Institute of the Chinese Academy of Agricultural Sciences shows that Anji White Tea is a temperature-sensitive mutant variety. When the temperature is below 25°C, the formation of chloroplasts is inhibited, so only the sides of the leaves are green, and the rest are yellow-green. When the temperature is above 25°C, the formation of chloroplasts resumes.
(Source: China Tea Book. Author: Lai Jianhong, Jiang Yongwen. )
]]>West Lake Longjing Tea is produced in the West Lake District of Hangzhou City, Zhejiang Province. It is a renowned historical tea, dating back to the late Ming and early Qing dynasties.
The West Lake District of Hangzhou City spans from 30°04' to 30°20' north latitude and from 119°59' to 120°09' east longitude. Located in the transitional zone between the hilly mountainous areas of western Zhejiang and the Hangzhou-Jiaxing-Huzhou Plain, it borders the West Lake to the east and the Qiantang River to the south. The area enjoys a subtropical monsoon climate, characterized by warm, moist, and foggy weather. The average annual temperature is 16.2°C, with average temperatures of 3.9°C in January and 28.5°C in July. The frost-free period lasts for approximately 250 days per year. The annual sunshine duration is 1904.6 hours, with a sunshine rate of 43%. The average annual precipitation is 1398.9 millimeters, with more than 80% falling between March and October, and an average relative humidity of over 80%. The main types of soil in tea gardens include yellow clay soil, white sandy soil, yellow loam soil, and reddish-brown loam soil. Yellow clay soil accounts for about 60% of the total, with a soil thickness of about 40 to 100 centimeters, good permeability, and an organic matter content of 0.14% to 1.86%, total nitrogen content of 0.053% to 0.99%, and total phosphorus content of 0.038% to 0.12%. White sandy soil accounts for 20% of the total. The pH value ranges from 4.6 to 5.0.
The tea production history in the West Lake area dates back to ancient times. According to "The Classic of Tea" by Lu Yu, "The tea of Qiantang (West Lake) grows in Tianzhu (present-day Hangzhou) and Lingyin Temple." It is also said that when the poet Su Shi (Su Dongpo) served as an official in Hangzhou, he investigated the history of tea cultivation in the West Lake area and believed that the earliest tea trees in West Lake were in the area of Lingyin and Tianzhu Xianglin Cave. These trees were brought from Mount Tiantai when the Southern Dynasty poet Xie Lingyun translated Buddhist scriptures in the area. The long history of Longjing tea production is widely recognized, but the exact time when it evolved into its current flat shape is still uncertain. Speculation based on the evolution of tea processing techniques in China suggests that the large-scale production of loose-leaf tea began in the Ming Dynasty, and it was unlikely to produce flat-shaped tea more complex and delicate than pan-fired green tea during the Song and Yuan dynasties. At the end of the Ming Dynasty, Peng Sunyi's poem "Picking Tea Song" reads: "Longjing new tea is highly valued, the leaves stand out in the cup, do not lightly try for a guest, the hard work of carrying the tiger run under the spring." Although the poem does not directly describe the shape of the tea, the phrase "the leaves stand out in the cup" suggests that it is a flat-shaped tea. It can be inferred that the formation period of Longjing flat-shaped tea was about 350 years ago (around 1644). Some tea experts speculate that today's Longjing tea may have evolved from Dafang tea. The basic frying methods of Dafang tea and Longjing tea are similar, but they use different oils during the frying process to make the frying pan smooth. Dafang tea uses vegetable oil, while Longjing tea uses cypress oil. In addition to its excellent natural quality, Longjing tea is also famous for the praise of famous people and experts. During the Ming Dynasty, Huang Yifei and Xu Xiao successively included Longjing tea in the national famous tea and tribute tea records. By the Qing Dynasty, Longjing tea had become one of the top teas in the country. Emperor Qianlong went on six southern tours and visited Tianzhu, Yunqi, Longjing, and other areas of the West Lake Longjing tea region four times to observe the picking and processing of tea leaves and compose tea poems. The first time he visited Tianzhu, he wrote "Observing Tea Picking and Composing Songs", with the opening lines "West Lake Longjing is old and famous, just arrived to observe its methods." Since the Qing Dynasty, tea merchants have divided the West Lake Longjing tea region into four characters: Lion, Dragon, Cloud, and Tiger. After 1949, the original four-character Longjing tea was merged into three categories: "Shifeng Longjing", "Meiwu Longjing", and "West Lake Longjing". The main varieties planted in the West Lake Longjing tea production area include Longjing group varieties, Longjing 43, Longjing long leaves, etc. The grading standards for fresh leaves of West Lake Longjing tea are: special grade is one bud and one leaf or one bud and one or two leaves just opened, and the bud is longer than the leaf, with a length of 2 to 2.8 centimeters; grades 1 to 2 are one bud and two to three leaves (first opened leaves), and the length of the bud and leaf is basically the same, with a length of 2.5 to 3.5 centimeters; grades 3 to 4 are one bud and two to three leaves (three leaves first opened), the leaf is longer than the bud, with a length of 3 to 3.9 centimeters; grades 5 to 6 are one bud and two to three leaves (some tender leaves are clamped), with a length of 3.9 to 5 centimeters.
Different grades of fresh tea leaves are spread out and fried separately. The initial processing of Longjing tea includes spreading, pan-frying (killing green), rehydration, secondary screening, shining, secondary screening of dried tea, straightening, piling, storage, and dust collection, totaling 10 procedures, but the most basic are four steps: spreading and drying in the pan.
When collecting fresh leaves, they should be spread thinly indoors. The spreading area should be cool, clean, and well-ventilated, with a thickness of about 3 centimeters. For medium to lower-grade raw materials, the thickness can be slightly thicker. The spreading time is 6 to 12 hours, and the fresh leaves should be reduced by 15% to 20% in weight and reach a moisture content of about 70% before further processing. Longjing tea is fried in a specially made smooth iron pan with bare hands. The frying techniques include shaking, flipping, spreading, pressing, tossing, grabbing, pushing, covering, pressing, and grinding, known as the "Ten Techniques". During frying, the techniques are continuously varied based on the size of the fresh leaves, their maturity, and the forming degree of the tea pieces in the pan, which requires skill and finesse. Only those who have mastered the proficient techniques can fry Longjing tea with excellent color, aroma, flavor, and shape. The green pan process is the process of killing green and initial shaping.
For the special and high-grade Longjing tea, when the pan temperature reaches 90°C to 100°C, a special oil is applied to the pan surface. Then, 100 grams of spread leaves are added, and shaking and flipping are mainly used to evenly heat and disperse moisture. After repeated processes, flipping, pressing, and other techniques are used for initial shaping. Gradually increasing pressure straightens the tea leaves into strips and presses them flat. When the tea is about 70% dry, it is removed from the pan, which takes about 12 to 15 minutes. After removing the green pan leaves, they are thinly spread for rehydration, and it takes about 40 to 60 minutes for cooling and rehydration. After spreading, they are screened separately, with the bottom and surface tea being processed in shining pans respectively. The purpose of the shining pan is to further shape and dry the tea. Usually, three green pan leaves are combined into one shining batch, with about 150 grams of tea body, and fried at a temperature of 60°C to 70°C for 20 to 25 minutes, following a low-medium-low temperature control process. Initially, straightening is emphasized, with more tea leaves and less flipping to facilitate the release of steam. Then, gradually transition to flipping, pressing, spreading, covering, and grinding techniques, appropriately increasing the force. The key is to keep the hands close to the tea and the tea close to the pan. When the tea leaves shed their fuzz, become flat and smooth, emit a fragrant aroma, and break when folded, with a moisture content of 5% to 6%, they are ready to be removed from the pan. After cooling and spreading, remove the yellow pieces and sift out the tea fines to obtain the finished product.
The refined processing of West Lake Longjing tea includes sieving, air sorting, and other processes to tidy up the rough tea, improve its appearance, and stabilize its internal quality to meet the product standards of commercial tea.
West Lake Longjing tea is divided into six grades: special grade, first grade, second grade, third grade, fourth grade, and fifth grade. Its quality characteristics include: flat and smooth appearance, straight and erect, green and moist, uniform, long-lasting fragrance, fresh and mellow taste, tender and bright green soup color, and tender and bright green leaves at the bottom. High-grade Longjing tea is renowned for its "green color, rich aroma, mellow taste, and beautiful shape," earning it the reputation of being one of the four excellent teas.
(Source: China Tea Book. Author: Jiang Yongwen)
]]>(Source: China Tea Book. Author, Mr. Chen Zongmao)
]]>The SAL route and Ocean Line route to North America are becoming much slower than before especially from March.
China Post has also extended the delivery time of both routes from around 20 biz days before to 1-3 months. On average it costs 2 months according to past reality.
There are some reasons behind that including inflation of shipping cost and restricted security check by China Custom, etc.
We take full responsibility on transportation and quite understand your eager feeling and concerns. We will keep an eye on each delayed parcel and work closely with China Post to try our best here.
Your understanding and patience will be highly appreciated.
Any questions, please feel free to contact us via email or chat window at any time.
Email: kingteamall@outlook.com
Thank you.
John
June.1st. 2023.
]]>This intricate step is demanding not only for junior artists but also for seasoned masters, as it necessitates a keen aesthetic sense and extensive experience.
Even though a half-hand made pot involves the use of a mold during body shaping, it still requires the artisan's hands for every step of the process, mirroring the procedures employed in crafting a fully hand-made pot.
This hands-on approach continues until the teapot attains its fundamental teapot shape, and it remains a critical part of the production process throughout.
In the case of a half-hand made teapot, a mold is employed to achieve a perfectly round body shape efficiently. The mold streamlines the shaping process, ensuring precision in the teapot's overall form.
However, it's important to note that while the mold aids in achieving the desired body shape, there are numerous intricate details that still require meticulous handcrafting.
This includes working on junctions, creating holes for the handle and water pouring spout, and other fine details that contribute to the teapot's final design and functionality.
The Distinction Between Half-Hand Made and Fully Hand Made Yixing Teapots
The main reason why half-hand made teapots can be priced lower than their fully hand-made counterparts, even when crafted by the same artisan using the same clay material and shape, is the time and effort saved. The use of a mold streamlines the process while maintaining quality.
It's crucial to note that half-hand made teapots are not to be confused with chemical teapots, machine-made teapots, or grouting teapots, which can potentially pose health risks. We do not source or sell such teapots.
You have the freedom to choose between half-hand and fully hand-made teapots based on your preferences, budget, and requirements. When quality or health concerns arise, it's advisable to inquire with the seller for more details. Nevertheless, even half-hand made teapots should have a reasonable price that reflects their craftsmanship and materials.
Factors We Consider When Sourcing or Evaluating Yixing Teapots
When sourcing or evaluating Yixing teapots, we consider several key factors:
Appearance: This encompasses style (including vertical and horizontal alignment), color (natural or not), and any odors (natural, earthy, or otherwise). We also assess various design and craftsmanship details, from the exterior to the interior of the teapot. It's worth noting that odors from the packaging, such as the glue used in square boxes, can sometimes transfer to the teapot. However, these odors can be eliminated through a thorough cleaning process like boiling and brewing tea (not for consumption).
Certificate from the Author: We check for the presence of the author's stamp mark, which should appear on the certificate, the exterior bottom of the teapot, the interior of the lid, and the underside of the handle. This distinguishes authentic teapots from factory-produced ones bearing a generic "China Yixing" mark.
Water Flow: We assess the teapot's water flow, considering whether it is smooth and fast.
Tea Brewing and Temperature Maintenance: We evaluate how effectively the teapot brings out the essence of tea to enhance taste and flavor."
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To be continued...
]]>We would like to update you on the significant changes in shipping costs and our current shipping strategies, especially for destinations in North and South America and Eastern Europe. These changes have been influenced by global events and operational adjustments.
Factors Affecting Shipping Costs:
Our Shipping Approach:
Pricing Example Explained:
However, the actual cost charged by China Post was CNY 201.12, resulting in an additional expense of CNY 31.22 that our company has had to absorb.
In recent times, almost every parcel we ship has been subject to increased shipping costs. Our customers have observed that shipping fees are significantly higher now compared to the period before Covid-19, and particularly since August 2021. While this is true, it's important to note that our company has been absorbing a portion of these increased costs during this challenging period.
We sincerely hope for the pandemic to subside soon, allowing us to return to normal operations and more affordable shipping practices.
We understand that these changes might impact your purchasing decisions, and we are committed to providing the best possible service during these challenging times. For any questions or concerns about shipping and pricing, please feel free to contact us at koogyoku@outlook.com.
Sincerely.
John
KingTeaMall
]]>Our tea grading system is primarily based on factors such as cost, production region, taste, and overall quality.
Grade A: Daily Drinking Tea – This grade represents our standard for everyday tea consumption. It's selected for its balance of health benefits, enjoyable taste, good storage longevity, and affordability. Typically, this grade aligns with the medium level offered by our suppliers.
Higher Grades: A+ to A+++++ – As we move up from A+ to A+++++, both the cost and the quality of the tea increase. With each ascending grade, the taste and flavor become richer, offering a more enhanced tea-drinking experience.
Green Tea Grading Nuances – Green teas, like Long Jing, Bi Luo Chun, and An Ji Bai Cha, differ in their grading. Higher grades yield a more elegant taste, but it's interesting to note that lower-grade green teas often present sweeter, more fragrant, and fruitier flavors. It's essential to understand that this isn't a universal rule for judging green tea quality; instead, we encourage comparing different grades as a way to deepen your tea knowledge and enjoyment.
Limited Grade Options – In some cases, we offer only a select few grades, such as A and A+++ or A+ and A+++, due to budget constraints. We believe that offering teas with significant grade differences helps customers better appreciate the variations in quality.
Exclusive S to S+++++ Grades – These premium grades are sourced from core tea regions like Zheng Yan for Wuyi Yancha and Hou Keng for Hou Kui. We source these exceptional teas only occasionally, ensuring their authenticity and high quality. However, due to budget considerations, our stock in these grades is limited.
Blind Test Insights – Interestingly, blind taste tests sometimes reveal that the differences between various grades are subtle. A tea enthusiast might recognize the distinction between grades, but knowing the price difference might influence whether they prefer the higher-priced option for special occasions or opt for a more economical choice for regular enjoyment.
Our grading system is designed to cater to a wide range of preferences and budgets, ensuring that every tea lover can find their perfect match.
]]>Dear Tea Enthusiasts,
We are excited to offer you the chance to join our reselling program, featuring high-quality teas and teaware. Our products, sourced from Guangzhou's renowned Fangcun wholesale tea market, reflect a harmony of tradition and quality.
Why Our Tea Stands Out:
Unique Storage Insights:
Sampling Program:
Join Our Reselling Family:
We believe in the old saying, "For where your treasure is, there will your heart be also." Just like our dedicated vendors who meticulously store even their least expensive teas, we treasure our products and our partnership with you.
Take the First Step: Experience the difference with our teas. For samples or to discuss wholesale opportunities, feel free to reach out. We're here to support your journey in the world of premium tea.
Warm regards,
John
KingTeaMall
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Water Kettle: Use this for heating water. For teas other than green or black, it's best to boil the water before each steeping.
Gaiwan: Also known as "Gai Wan," this vessel is ideal for brewing, steeping, and infusing tea. Alternatively, you can use a Yixing teapot or another type of porcelain teapot.
Tea Cup: Each person should have their own cup for drinking tea.
Gong Dao Bei: Also referred to as "Gongdaobei" or "Pitcher." This is used to hold the brewed tea from the Gaiwan before distributing it into individual cups.
Strainer: Sometimes called a "Tea Filter," it's used for filtering tea when pouring from the Gaiwan to the pitcher, capturing any bits.
Although some tea masters may consider it unnecessary, I recommend it for both straining purposes and helping to lower the tea's temperature.
Overly hot water can dull your mouth's sensitivity to the tea's flavors and may be harmful to your health.
Tea Needle: Known also as "Tea Awl" or "Tea Knife" depending on its style, this tool is used for prying apart tightly compressed tea cakes, bricks, or tuos, commonly found in Puerh tea, dark tea, or some oolong teas.
Feel free to use alternative tools you have on hand, especially if you're new to Gongfu tea.
Start with simple tools and gradually discover what works best for you. Over time, as your tea drinking experience expands, you might find yourself accumulating various tea wares, some of which may not be essential.
Water: For those new to tea, it's important to know that tap water is generally okay, except for hard water.
Bottled water (including mineral water) or filtered water is preferable as soft water doesn't negatively affect the tea's fragrance and taste like hard water can.
In Guangzhou city, for instance, tap water is hard and of poor quality, so I use RO filtered water, which is comparable to bottled water.
Tea Preparation: When you're ready, place some tea leaves or chunks into your Gaiwan.
The amount depends on your preference, the number of drinkers, and the size of your Gaiwan or teapot.
For solo drinking, especially with expensive teas, I might use only about 3 grams. For everyday teas or when serving multiple drinkers, I recommend 7 to 8 grams.
Adjust the amount of tea leaves based on your personal experience and taste preferences.
Too much can make the tea too strong, while too little might not give a full sense of the tea's character.
Begin by pouring boiling water over the tea leaves or chunks, a step specifically known as 'Rinsing Tea.'
This first pour is crucial in preparing the leaves. For green and black teas, water temperatures between 85 to 92 degrees Celsius are ideal.
However, for other varieties like puerh, dark, oolong, and white teas, boiling water is recommended.
The method of pouring water plays a significant role in shaping the tea's flavor.
Techniques vary, such as pouring from a specific point along the Gaiwan's wall, circling around the wall, or adjusting the height from which the water is poured.
Each method has its own impact, and we'll explore these techniques in detail in future posts.
(Edit: When pouring water, it's advisable to do so gently and steadily at a certain point along the wall of the Gaiwan, taking care not to rush (this is different for Yixing teapots). Avoid agitating the tea leaves excessively; they shouldn't 'dance' wildly under the stream of water. This controlled pouring technique helps in achieving the desired flavor profile of the tea.)
Place the lid on the Gaiwan as shown. You may notice that the lid is positioned somewhat unusually – this is intentional to facilitate easy pouring of the tea.
While you can initially place the lid in the conventional position, you might need to adjust it again before pouring the tea out.
Don't worry too much about this.
When making tea, especially during the rinsing phase, it's generally best to quickly pour out the water after adding it.
This short contact time with hot water is meant for rinsing the tea, although it's worth noting that some of the tea's essences, particularly in loose leaf varieties, may be lost during this process.
For certain teas, like puerh ripe, dark tea, or older teas (such as those made around or before 2005), you might need to repeat this rinsing step once or twice.
Each steeping can lead to a loss of some essences from the tea, so try to pour out the hot water promptly.
With practice, you'll be able to perform these steps smoothly and continuously, without even a second's pause.
To safely handle the Gaiwan, position your fingers along its edge as shown.
This technique helps prevent burns from the heat.
Initially, it may require some practice, but don't worry – you'll get the hang of it with time.
Then, pour the tea liquid from the pitcher into each tea cup.
(Note: You may remove the strainer during this step.)
The water used for rinsing the tea can also be utilized to warm up the Gaiwan, the pitcher, and the tea cups. Make sure not to waste it.
After this initial use, dispose of the first rinse water. However, if you are the only one drinking, feel free to taste it.
Comparing the flavor of the rinsed water with the subsequent brews can be a valuable learning experience in understanding tea. Trust me, it's worth trying.
Simply repeat the steps mentioned above, pouring boiling water over the tea multiple times as needed.
Some Tips for Tea Brewing:
In case you over-steep your tea, you can dilute it by adding more boiled water directly into the tea.
If you are serving others and the tea is too strong, quickly start a new, lighter infusion and mix it with the over-steeped tea before serving.
Conversely, if the tea appears too weak, brew a new infusion for a longer duration and combine it with the previous batch.
3) Consider Additional Items: If you can find alternatives to the following items, you'll not only save money but also reduce effort and storage space.