Basic Introduction to Xiazhou Green Peak
Xiazhou Green Peak is produced in the high mountains north of the Xiling Gorge on the Yangtze River, Yichang City. As this area belonged to Xiazhou during the Tang Dynasty, it is named Xiazhou Green Peak. The tea-growing region is picturesque with undulating hills and a temperate climate, providing excellent ecological conditions for the growth and development of tea trees.
The tea tree variety is also of very high quality, and strict selection of raw materials and exquisite processing techniques are used. Special grade Green Peak is made from one bud and one leaf, first-grade Green Peak from one bud and two leaves just unfolded, and second-grade Green Peak from one bud and two leaves. All require that the buds and leaves be intact, of uniform maturity, and of consistent size. The production process includes spreading out fresh leaves, pan-firing, cooling, initial rolling, preliminary drying, shaping, enhancing down, and final drying – a type of baked and pan-fired linear tea.
Product Features
Xiazhou Green Peak is a semi-baked, pan-fired linear Green Tea. Its quality characteristics include: tight, neat, downy appearance, lustrous emerald green color, high and lasting aroma, fresh and sweet taste, bright yellow-green infusion, and tender, even green leaf residue.
History and Folklore
Xiazhou Green Peak tea is produced in the semi-high mountain tea regions on both sides of the Xiling Gorge in Yichang County, Hubei Province. As this area belonged to Xiazhou during the Tang Dynasty, it is named Xiazhou Green Peak. According to the “Yiling Atlas” cited by the tea sage Lu Yu in his “Tea Classic,” as early as the Northern and Southern Dynasties, Xiazhou was already an important tea-producing area in China. It was even more famous nationwide during the Tang Dynasty.
The Tang Dynasty poet Liu Yuxi witnessed the tea-picking scene in Xiazhou and sang: “Where in the world is there a place like paradise? When maidens pick tea amidst the green hills.” The famous Tang Dynasty poet Pi Rixiu wrote ten odes about Xiazhou tea, one of which reads: “Clusters of new buds glisten in the dew's light; in a small garden, they are picked and enjoyed like a star's glow. The Buddhist monk from Wuzhen may praise the quality of Ya Mountain tea, but the old man from Shu will not boast about the fragrance of Wuzui tea. In the cup, the tea floats lightly with a green hue; when opened, the few leaves are pale and slightly yellow. The sick man of Lumen does not return home, his thirst for wine grows stronger with the spring flavor.”
The Song Dynasty literary figures Su Shi, Su Zhe, and Su Tan all visited here to taste tea and spring water. After Su Shi tasted tea brewed with Huangniu Spring water (ranked as the fourth-best spring by Lu Yu), he wrote: “Endowed with a bitter purity, it stands alone, separate from ordinary water. Is it not the best water for boiling tea and brewing liquor?” When Ouyang Xiu served as magistrate of Yiling County, he wrote: “After the snow melts, deep in the village, bamboo shoots are freshly cut; in the quiet mountains, people gather to pick tea.” He also wrote about brewing tea with Huangniu Spring water: “The moon's essence is divided in the cave, the water's flavor is green and fragrant. Let us agree to try the new tea, when will the flag-shaped leaves turn green?” In the Qing Dynasty, Zhang Jinyuan was amazed after drinking Xiazhou tea brewed with Huangniu Spring water: “Clear spring, ancient tea, a refreshing forgetfulness of fatigue.”
Manufacturing Method
Picking: The raw material for Xiazhou Green Peak tea requires mainly one bud and one to two leaves, approximately 3 centimeters long. No opposite leaves, purple buds, diseased or insect-damaged leaves, rain-soaked or dew-covered leaves should be collected. Leaves must not contain scales, rain-soaked leaves, or single leaves, ensuring the freshness, uniformity, tenderness, and cleanliness of the fresh leaves.
Spreading Out: Freshly picked leaves are promptly spread on bamboo trays, about an inch thick, and placed in a cool, draft-free area. They are turned several times and, after 4 to 6 hours, are ready for processing when they have lost about 4.5% to 5.5% of their weight.
Kill-green: About 4 to 5 kilograms of spread-out leaves are put into a re-drying machine rotating at 24 to 28 revolutions per minute with a temperature of 180 to 200°C. High-temperature kill-green is applied, starting high and then gradually reducing. After 6 to 8 minutes, when the leaves turn dark green and can be bent without breaking, the process is complete, with a total weight loss of 38% to 40%.
Cooling Down: Kill-green leaves are taken out and quickly spread out with both hands to cool down. They are left to cool for about 20 minutes.
Initial Rolling: Kill-green leaves cooled down are placed in a 6CR-30 type rolling machine. Pressure is applied following the principle of light-heavy-light, rolling for 14 to 20 minutes.
Initial Drying: Rolled leaves are put into a re-drying machine heated to 100 to 120°C and stir-fried for 6 to 8 minutes until they are about 62% to 64% dry (approximately 80% dry).
Re-rolling and Shaping: Initially dried leaves are first placed in a bamboo tray and shaken to cool down. They are then transferred to a heat box over a water bath platform. Techniques such as grabbing, gathering, shaping, kneading, and shaking are used repeatedly, maintaining a temperature of 60 to 80°C on the surface of the box until the tea has a tight, neat, straight shape and white down is visible. This takes about 10 minutes.
Final Drying and Enhancing Down: Shaped tea is thinly spread on a mat made of woven bamboo covered with white gauze. A charcoal fire is lit, and the temperature is controlled between 70 to 80°C for slow baking. The tea is periodically gathered and spread to enhance the down until fully dry (crushable into powder by hand). This takes about 30 minutes.
Finishing and Grading: After final drying, the tea is sieved to separate the fine particles. Inferior and foreign substances are removed, samples are taken for evaluation, grading, and uniform distribution before packaging and storage.
Awards and Honors for Xiazhou Green Peak
In 1985, Xiazhou Green Peak tea received the “Ministry Award” at the national famous tea exhibition organized by the Ministry of Agriculture, Forestry and Fisheries and the Chinese Tea Association in Nanjing.
In 1991, the series of Xiazhou Green Peak name brand teas won the national “Spark Program” achievement award and gold medal at the exposition.
In 1994, Xiazhou Green Peak tea won the special prize “Lu Yu Cup.”
In 1995, Xiazhou Green Peak tea won the gold medal at the Second China Agricultural Exposition.
In 1996, Xiazhou Green Peak tea won the gold prize of the First “Hubei Tea Cup” in Hubei Province.
In 1997, Xiazhou Green Peak tea won the prestigious product award at the Third China Agricultural Exposition.
In 1998, Xiazhou Green Peak tea won the prestigious product award at the International Agricultural Exposition of China.
In 1999, Xiazhou Green Peak tea was recommended as an international famous tea product.
In 2001, Xiazhou Green Peak tea won the prestigious product award at the International Agricultural Exposition of China.
In 2004, Xiazhou Green Peak tea won the title of the top fifteen pollution-free name brand teas and the first organic name brand tea in Hubei Province.