Basic Introduction to Rizhao Green Tea
Rizhao Green Tea is produced in Rizhao City, Shandong Province. Rizhao is recognized by world tea experts as one of the three major sea green tea cities (the other two being Boseong in South Korea and Shizuoka in Japan). In March 2006, the General Administration of Quality Supervision, Inspection, and Quarantine approved geographical indication product protection for Rizhao Green Tea.
Since the successful “South-to-North” tea transplant in 1966, Rizhao now has a tea garden area of 120,000 mu, producing 1,500 tons of tea annually, accounting for over 50% of Shandong Province's total production. It is the largest green tea production base in Shandong, with its output ranking first in the province for six consecutive years, earning it the title of “The Northern First Tea.” Among them, 1,000 mu of organic tea in Jufeng Town, Lanshan District, has been certified by the European Union International Organic Food Development Center, obtaining a “passport” to the EU market.
Nutritional Value
Rizhao Green Tea has a unique aroma that effectively relieves fatigue of the central nervous system. Its saliva-inducing index is significantly higher than that of other beverages, providing excellent throat moisturizing effects; after drinking, you can read aloud or speak for an hour without feeling any dryness in your throat. Rizhao Green Tea has good durability when brewed; if steeped in the morning, the tea retains its fragrance and taste until the evening, making it suitable for consumption throughout the day. Its catechin content is higher than that of other teas, and it has excellent diuretic effects, clearly alleviating heatstroke.
Rizhao Green Tea is not only a natural organic beverage but also has excellent Health benefits. Scientific analysis and laboratory experiments have proven that Rizhao Green Tea contains high levels of amino acids, vitamins, minerals, catechins, and alkaloids, possessing various nutritional and medicinal components. It has the effects of refreshing the mind and improving eyesight, sterilizing and anti-inflammatory, lowering fat and cholesterol, reducing cardiovascular diseases, and more. The tea is rich in catechins and polysaccharides, which can adsorb and capture radioactive substances and help eliminate them from the body.
Rizhao Green Tea is rich in vitamins, minerals, and trace elements beneficial to the body. Regular consumption of Rizhao Green Tea can achieve effects such as preventing cerebrovascular diseases, invigorating the spirit and strengthening the stomach, lowering blood pressure and promoting urination, aiding digestion and awakening from alcohol, preventing cancer and radiation, weight loss and beauty, and prolonging life. Rizhao Green Tea is highly praised and acclaimed by domestic consumers.
Product Characteristics
Rizhao Green Tea boasts unique qualities such as dark green dry leaves, bright yellow-green liquor after brewing, a rich chestnut aroma, a sweet and mellow aftertaste, thick leaves, a high fragrance, and good durability. It is hailed as “The New Noble of Chinese Green Tea.”
Historical Folklore
The predecessor of Donggang District, Rizhao County, successfully implemented the “South-to-North” tea transplant in 1966. Since then, the tea industry in Donggang has continuously developed, especially since 1998. The Rizhao Municipal Government, based on practical conditions and scientific decision-making, established green tea production as a pillar industry of agricultural specialty economy, focusing on building the “No.1 Green Tea Base North of the Yangtze River.” This has enabled the Rizhao Green Tea industry to achieve leapfrog development.
In 2012, the tea garden area within the Rizhao Green Tea region reached 120,000 mu, accounting for more than half of the provincial tea garden area. Annual tea production was 1,500 tons, representing over 50% of Shandong Province's total. It is the largest green tea production base in Shandong, with its output ranking first in the province for six consecutive years, earning it the title of “The Northern First Tea.” Among them, 1,000 mu of organic tea in Jufeng Town, Lanshan District, has been certified by the European Union International Organic Food Development Center, obtaining a “passport” to the EU market.
Production Method of Rizhao Green Tea
It can be simply divided into three steps: fixation, rolling, and drying. The key lies in the first step of primary processing, which is fixation. Fresh leaves are fixed through heating, which deactivates enzymes and causes the internal chemical components to undergo physical and chemical changes under the influence of thermal action, forming the quality characteristics of green tea.
(1) Fixation: Fixation plays a decisive role in the quality of tea. By applying high temperatures, the characteristics of enzymes in fresh leaves are destroyed, stopping the oxidation of polyphenols to prevent the leaves from turning red. At the same time, some of the water inside the leaves evaporates, making the leaves softer and creating conditions for rolling and shaping. As the water evaporates, low-boiling-point aromatic substances with a grassy smell in the fresh leaves volatilize and disappear, thus improving the aroma of the tea. Except for special teas, this process is generally carried out in a fixation machine. Factors affecting fixation quality include fixation temperature, quantity of leaves, type of fixation machine, duration, and fixation method. These factors are interconnected and constrain each other.
(2) Rolling: Rolling is a step in shaping the appearance of green tea. By applying external force, the leaves are broken and twisted into strips, reducing their volume and making them easier to brew. At the same time, part of the tea juice is squeezed out and adheres to the surface of the leaves, which is important for enhancing the flavor concentration of the tea. For green tea production, rolling can be done cold or hot. Cold rolling refers to the rolling of fixed leaves after cooling, while hot rolling is the rolling of fixed leaves without cooling while they are still warm. Young leaves are better suited for cold rolling to maintain a bright yellow-green liquor and tender green leaf bottom. Older leaves are better suited for hot rolling to facilitate tighter strip formation and reduce fragmentation. Currently, except for famous teas which are still hand-rolled, the rolling of bulk green teas has been mechanized.
(3) Drying: The purpose of drying is to evaporate moisture, shape the appearance, and fully develop the aroma of the tea. There are three forms of drying methods: oven-drying, pan-firing, and sun-drying. Generally, the drying process involves oven-drying followed by pan-firing. After rolling, the moisture content in the leaves is still quite high. If directly pan-fired, the leaves would quickly clump together in the pan and the tea juice would stick to the pan walls. Therefore, the leaves are first oven-dried to reduce their moisture content to a level suitable for pan-firing.
Awards and Honors
Dozens of tea products in Rizhao City have successively won municipal, provincial, and national awards for quality tea, and several have received provincial, ministerial, and international gold medals.
The Rizhao Green Tea production base enjoys the reputation of “The No.1 Tea North of the Yangtze River.” In the list of 289 well-known trademarks announced by the Trademark Office of the State Administration for Industry and Commerce in 2011, “Rizhao Green Tea” was included. This honor follows the award of “China Geographical Indication Product” and “Famous Trademark of Shandong Province,” and is the first China Well-Known Trademark recognized administratively by the State Administration for Industry and Commerce in Rizhao City.
Tasting Methods
Brewing
1. Warm the cup: Warm the Teaware (best to use a glass cup or white Porcelain lidded bowl) with hot water.
2. Rinse the tea: Place the tea into the cup (at this point, the warmth of the cup can release enticing tea aromas), pour a small amount of boiling water, shake back and forth five times, then drain.
3. Brew the tea: Pour 80°C water, do not cover, and after 2 minutes, it will be ready to enjoy. Generally, green tea can be brewed 2-4 times.