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Pingshan County’s Longhua Town, Yibin City: Concentrating on the “Three Ends and Three Transformations” to Solidify the “Tea Story,” Paving the “Path to Prosperity” for Agricultural Income Growth
“This year, Longhua has had ample rain, and the town government has organized multiple skill training sessions. Through scientific management, tea production has increased again, and our income this year has risen compared to last!” said Cheng Qiangui, a tea farmer from Renmin Village in Pingshan County's Longhua Town, Yibin City, with great delight. Recently, reporters learned from Longhua Town in Pingshan County that the town’s soil is rich in selenium, and the tea industry is a traditional one here. In recent years, the town’s Party Committee has focused on the entire chain of the tea industry, strictly grasping the “production end,” “processing end,” and “sales end.” They have been committed to filling and strengthening the chain, driving the tea industry towards development in the direction of “standardization,” “intensification,” and “branding.” This has resulted in continuous growth in the average per-acre value of tea in the town for three consecutive years and an ongoing increase in local tea farmers' incomes. “In 2024, the estimated fresh tea leaf output of the entire town is expected to reach 31 million pounds, an increase of about 15% year-over-year. The total annual production value is expected to exceed 167 million RMB, with an increase…- 1
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Intangible Cultural Heritage of Humanity: Traditional Chinese Tea Processing Skills – Black Tea Chapter ① – Qimen Black Tea
On November 29, 2022, the project "Traditional Chinese Tea Processing Skills and Related Customs" submitted by our country was reviewed and approved by the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage of UNESCO and has been included in the Representative List of the Intangible Cultural Heritage of Humanity of UNESCO. To enhance public awareness of traditional tea processing skills and related customs, increase understanding of the importance of protecting intangible cultural heritage related to tea, boost national pride, and strengthen cultural confidence, we will be sharing 44 items of intangible cultural heritage (including 39 traditional tea processing skills and 5 items of folk-related intangible cultural heritage) with you in due course. The Green Tea chapter of traditional Chinese tea processing skills has already concluded. Today, the editor will begin explaining the production techniques of black tea, starting with Qimen Black Tea. Qimen Black Tea, also known as "Qi Hong," is one of the top ten traditional Chinese teas and one of the world's three most fragrant black teas. It is named after its place of origin, Qimen County in Anhui Province. In the first year of the Guangxu period of the Qing Dynasty (1875), Qimen Black Tea… -
Huangshan City’s Huizhou District: “Environmental Protection Classroom” in the Tea Garden
"Kids, come and look at these few plants on the ground, a common weed we often see, called Foxtail Weed. It belongs to the grass family, just like the rice we eat. Let's observe its stem, stalk, and leaf characteristics..." On August 13, at Xie Yuda Tea Museum in Huangshan City's Huizhou District, a teacher from Anhui University was introducing Foxtail Weed to students participating in study tours. August 15 of this year marks the second National Ecological Day, with the theme "Accelerating the Comprehensive Green Transformation of Economic and Social Development." To foster a favorable social atmosphere that values ecological civilization, on August 13, the Huangshan City Environmental Protection Bureau, together with the Huizhou District Environmental Protection Branch, organized an environmental education activity for National Ecological Day at Xie Yuda Tea Museum. They also invited teachers from Anhui University to provide guidance. During the event, teachers from Anhui University and environmental protection staff took advantage of the ecological environment of Xie Yuda's tea garden to provide outdoor lessons on biodiversity for students from Jinan City, Shandong Province who were participating in study tours. They led the students in exploring and learning about biodiversity within the ecological tea garden. By…- 3
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Qilu Ganhong Tea
Basic Introduction to Qilu Ganhong Tea Ganhong tea has a long and enduring history. It was introduced from Anhui to Shandong during the Ming Dynasty, becoming popular in Laixi and spreading throughout the region, benefiting countless people. It was once presented as a tribute to the imperial court, hence earning the name “Qilu Ganhong.” Ganhong tea is a coarse tea that is directly dried without undergoing rolling. It is an ordinary tea with large leaves and branches, simple and crude. The distinctive features of Ganhong tea are its strong flavor and color, which is red tinged with yellow, offering a sweet and refreshing taste. Nutritional Value Drinking Ganhong tea helps to “reduce salt intake and nourish the stomach,” both of which are scientifically sound. “Reducing salt intake” essentially means it can help eliminate excess salt absorbed by the body. “Nourishing the stomach” refers to warming the stomach, and it also aids in reducing greasiness, accelerating gastric emptying, and achieving the goals of lowering blood lipids and blood pressure. Product Characteristics The tea resembles golden hooks, with a lustrous appearance. Its broth is ruddy and clear, emitting a fragrant aroma. When you gently lift the lid and take a whiff, its… -
What is Post-fermentation in Tea?
Dark tea undergoes external microbial fermentation, which involves not only the enzymatic reactions of the leaves themselves but also the assistance of external microorganisms. Professor Liu Zhonghua notes that in English descriptions, the process for black tea (red tea in Chinese) is referred to as “oxidation,” while dark tea truly undergoes “fermentation.” The wet-piling fermentation is a unique process in the making of dark tea. The wet-piling process itself is the fermentation process, where compressed dark tea leaves are sprinkled with water under controlled humidity and temperature conditions. This promotes the action of enzymes within the tea leaves and the activity of microorganisms, facilitating the transformation of the tea. The wet-piling process itself is the fermentation process. Compressed dark tea leaves are sprinkled with water under controlled humidity and temperature conditions. This promotes the action of enzymes within the tea leaves and the activity of microorganisms, facilitating the transformation of the tea. When the core temperature reaches 70 degrees Celsius, the pile is turned to ensure even temperature distribution, a process repeated multiple times. When all conditions are optimal, the metabolism of the microorganisms, along with the extracellular enzymes they secrete, can break down many substances in the tea, such… -
Huangshan Maofeng Tea Price per Pound: Unveiling the Pricing Secrets!
Hello! Want to know how much Huangshan Maofeng tea costs per pound? Let’s find out! Huangshan Maofeng, a top-tier tea, boasts an enticing aroma and refreshing taste that lingers on the palate. Its unique quality and origin have made it famous far and wide. So, what is the price of Huangshan Maofeng? Let’s explore! What Factors Influence the Price of Huangshan Maofeng? To understand the price of Huangshan Maofeng, we first need to look at the factors that influence its cost. 1. Origin: Huangshan Maofeng is produced in the Huangshan region of Anhui Province, China. The climate and soil conditions here directly impact the quality and price of the tea. 2. Picking Season: The picking season for tea leaves is another significant factor affecting the price. Generally, spring-picked tea has better quality and commands a higher price. (Image source: Internet, for removal upon request) 3. Manufacturing Process: The unique manufacturing process of Huangshan Maofeng not only retains the freshness and taste but also elevates the price of the tea. 4. Market Demand: Market demand is also a critical factor in determining the price of tea. If there is high demand for Huangshan Maofeng, prices will naturally rise. What is the…- 2
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Where is Black Tea Originated? Exploring the Four Major Black Tea Origins in the World
Black tea, with its unique aroma and flavor, has become a beloved beverage worldwide, indispensable to people's daily lives. The origins of black tea imbue it with different flavors and characteristics. Today, let's embark on a journey of black tea and explore the four major origins of black tea around the world, experiencing their unique charms! China: The Birthplace of Black Tea China is the birthplace of black tea, with a long history of cultivation and production. There are numerous types of Chinese black teas, among which the most famous are Keemun Black Tea, Yunnan Black Tea, and Lapsang Souchong. Keemun Black Tea: produced in Qimen County, Anhui Province, it is renowned for its distinctive "Keemun fragrance." Keemun black tea boasts an aromatic bouquet with notes of orchid and honey, a rich and sweet taste, and a lingering aftertaste. Yunnan Black Tea: produced in Yunnan Province, it is known for its vibrant color and intense aroma. Yunnan black tea has a bright red infusion, a high-aroma, a robust and full-bodied taste, and carries the essence of the wilderness. Lapsang Souchong: produced in Wuyi Mountain, Fujian Province, it is one of the oldest black teas in the world. Lapsang Souchong has… -
How Much Does a Pound of Huangshan Maofeng Tea Cost? Is It Worth It?
Huangshan Maofeng, one of China’s top ten famous teas, is renowned for its tender buds, beautiful appearance, rich aroma, and sweet taste. It is produced in the Huangshan Scenic Area in Anhui Province and has a history dating back over 1,800 years, often referred to as the “saint of teas.” The quality of Huangshan Maofeng primarily depends on the harvest time, leaf grade, and production methods. Harvest Time The harvest times for Huangshan Maofeng are generally divided into pre-rain, post-rain, before the clear spring (mingqian), Guyu, and White Dew. Among these, those harvested pre-rain and before the clear spring are of the highest quality and, accordingly, the most expensive. Leaf Grade The leaf grades of Huangshan Maofeng mainly include Special Grade, First Grade, Second Grade, and Third Grade. Among them, the Special Grade Huangshan Maofeng has the most delicate buds, vibrant green color, rich aroma, and sweet taste, making it a true delicacy. Production Methods The production process of Huangshan Maofeng includes picking, withering, stir-frying, shaping, and drying. Among these steps, the stir-frying process is crucial and directly impacts the tea’s quality. Price of Huangshan Maofeng The price of Huangshan Maofeng ranges from dozens of yuan to several thousand yuan… -
Wuyi Black Tea
Basic Introduction to Wuyi Black TeaWuyi Black Tea is a specialty of Wuyishan City, Fujian Province, and is a product marked by China's national geographical indication. Wuyi Black Tea is a fully fermented tea that has a unique flavor, floral and fruity scents, or the aroma of dried longan. Throughout the year, Tongmu Pass in Wuyi is shrouded in mist and clouds, with abundant rainfall and a warm climate. During spring tea season, it often rains continuously, with very little sunshine, so most of the fresh leaves picked from this area need to be withered using artificial heating. Additionally, there are many pine trees in the area, and pine wood is used for fuel, so the fresh leaves absorb the scent of pine resin while withering. During the drying process, the fermented tea leaves are spread on bamboo trays and placed on racks to air-dry or bake, with pine wood still being used below for baking, allowing the tea leaves to absorb even more of the pine resin scent. The finished Zhengshan Xiaozhong tea has the characteristic appearance of thick, tightly bound, straight strands with a lustrous black color. The tea soup is reddish-brown and has a rich, mellow taste… -
Anhui Academy of Agricultural Sciences Tea Research Institute: Emergency Prevention and Remedial Techniques for Extreme Winter Cold Damage in Tea Gardens
Tea plant frost damage refers to the freezing injury that occurs when tea plants are exposed to temperatures below 0°C during the winter dormancy period. The parts of the tea plant most susceptible to frost damage are often the current year's shoots, flower buds, young fruits, and root necks. When a young shoot is slightly damaged by frost, only the pith of the branch may change color. With moderate frost damage, the xylem changes color, and severe frost damage can result in damage to the phloem. When the cambium layer changes color, the branch loses its ability to recover. Damage to the root neck can lead to weakened or complete death of the tea plant. 1. How is tea plant frost damage classified? What are the main symptoms? Frost damage can be categorized based on the cause into snow frost, wind frost, and frost. (1) Snow Frost. Snow damage is a common form of frost damage to tea plants, particularly in high-latitude and high-altitude tea gardens. Tea plants suffering from snow damage show branches broken under the weight of accumulated snow, as well as freezing injury due to alternating freeze-thaw cycles during melting periods, causing uneven temperature changes. In severe… -
Longchi Xiangjian Tea
Basic Introduction to Longchi Xiangjian Tea Longchi Xiangjian Tea is a specialty of Huaining County, Anhui Province, and a Chinese national geographical indication product. The tea gardens where the Longchi Xiangjian Tea is produced are located in Zhiting Village, Qinghe Town, Huaining County, Anhui Province. These gardens situate amidst lush vegetation, fertile soil, and numerous streams and springs, shrouded in mist year-round at an altitude of around 400 meters near the scenic area around Longchi Nunnery on Shuangjian Mountain. The superior ecological environment, combined with traditional management practices that rely primarily on organic and compost fertilizers, ensures the robust growth of the tea plants. The natural predators and environmental conditions effectively control pests, so no pesticides have ever been used. The tea leaves are clean and unpolluted, possessing the unique aroma of high-altitude teas, hence the name "Longchi Xiangjian." The "Longchi Xiangjian (Longchi Peak Tea)" has a long cultural history and profound regional characteristics, renowned for its flat spear-like shape, bright yellow-green infusion, elegant fragrance, refreshing taste, and uniform greenish-yellow leaf base. Manufacturing Process The tea is harvested around the Qingming Festival. It uses the young shoots of one bud and one leaf or one bud and two initial unfurled… -
What is Spring Tea? What are the Benefits of Spring Tea? How to Identify Spring Tea?
Every spring, all things revive, and after a winter of rest, tea trees vie with each other to stretch out their plump buds. "When the spring breeze arrives in February or March, it's time to light the stone stove and try the new tea." Without exception, the aroma of spring tea fills the air across the country. One: What is Spring Tea? Spring tea generally refers to the tea made from the shoots and leaves that sprout from the tea tree after its winter dormancy in the spring. Spring tea can be considered the first tea harvested in the year. Some people believe that "the earlier the better" for spring tea, but this concept is not entirely correct. The time for picking high-quality teas varies each year. For example, the first spring tea can be harvested from February to March, with Yibin, Sichuan starting around mid-February, and the Wenzhou area starting in the second half of February. The Jiangbei tea region typically harvests around the Qingming Festival. Therefore, it cannot be said that the earlier the spring tea, the better. In summary, based on specific harvesting periods, spring tea can be divided into four categories: the first picking tea, the… -
The Soul of Black Tea Processing: Fermentation
Black tea is the second largest category of teas in China and the most widely sold type of tea worldwide. The origin of black tea can be traced back to China, where it was first produced over 400 years ago during the Ming Dynasty by tea farmers in Wuyi Mountain, Fujian Province, as Zheng Shan Xiao Zhong. In terms of processing techniques, due to differences in rolling methods and fresh leaf varieties, black tea can be classified into: Gongfu Black Tea, Xiao Zhong Black Tea, and Broken Black Tea. Xiao Zhong Black Tea is the oldest type of black tea, originally produced in Wuyi Mountain, and is also the progenitor of other black teas; Gongfu Black Tea comes in many varieties, produced in different regions, such as Qimen Gongfu Black Tea mainly produced in Qimen County, Anhui Province, and Dian Hong Gongfu from Yunnan Province; Broken Black Tea is produced across a wide range of areas and is primarily for export. Although there are different classifications of black tea, the basic process generally includes "withering, rolling, fermentation, and drying." As a fully fermented tea, the core and soul of black tea is its "fermentation," which is a critical step in… -
New Advances in the Application of Intelligent Control Technology for Tea Processing Equipment
With continuous technological advancements and growing market demands, the application of intelligent control technology has become a key factor in driving the development of the tea industry. Therefore, studying intelligent control technology for tea processing equipment is of great significance to the production and development of China's tea. This review summarizes the latest research progress on intelligent control technology in green tea, black tea (red tea in China), and dark tea primary production lines, exploring innovative applications of intelligent withering equipment and intelligent pan-firing machines in the refinement process of tea. This can provide insights for future research on intelligent control technology for tea processing equipment. I. Research on the Application of Intelligent Control Technology in Primary Production Lines for Tea 1. Green Tea Production Line Green tea, the most common and widely consumed type of tea in China, has seen the introduction of smart production lines by many companies. These production lines are equipped with data collection and management capabilities to achieve digitalized processing. Photographed by the Editorial Department of China Tea The automated production line system for stir-fried green tea is precise and highly automated, enabling fully automatic continuous production of green tea. Advanced energy-saving production equipment and…- 2
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Enshi Prefecture’s Mechanized Summer and Autumn Tea Harvest Paves a Path to Prosperity for Tea Farmers
In the height of summer, tea gardens across Hefeng County in Enshi Prefecture buzz with activity. Once neglected summer and autumn teas have become highly sought after due to the use of mechanized tea harvesters. Processing these off-season teas has not only increased the average yield per acre but also bolstered the economic returns for tea farmers. In recent days, in Guanding Village, Zouma Town, Hefeng County, local resident Chen Yonghong has been busy picking summer tea alongside his family. With the help of mechanized tea pickers, they can harvest over 2,000 pounds in a day, which can fetch around 3,000 yuan at current market prices. Local tea farmers explain that hand-picking is inefficient, and once the tea garden reaches a certain size, timely harvesting becomes challenging, leading to unsold tea. Furthermore, because summer and autumn teas sell for much less than spring teas, farmers often opt not to harvest them, resulting in waste. While villagers are busy picking, nearby enterprises are busy processing. Locals deliver several loads of fresh tea leaves daily to a tea company in Enshi Prefecture. Inside the factory, machines hum as more than 20 workers work overtime to fill orders from Zhejiang, Anhui, Fujian, and…- 3
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Why Do You Often Buy Fake Purple Clay Pots? Because You Haven’t Seen Enough of the Real Clay!
In previous articles, we've expressed some viewpoints: slipcast and wheel-thrown pots, in a strict sense, do not qualify as genuine purple clay teapots. This is because the most important characteristic of purple clay is its sandy texture and breathability, which fundamentally distinguishes it from other ceramics and glassware when used for brewing tea. Slipcast and wheel-thrown pots lack these properties, as they are made from slurries with over 200 mesh fineness and added glass water, losing the breathability that characterizes genuine purple clay teapots. These two types are typical examples of fake purple clay, and yet many people still buy slipcast or wheel-thrown purple clay teapots today. The fundamental reason is that they have seen too little of the real clay. Due to their high mesh fineness, slipcast and wheel-thrown pots have very smooth surfaces without any sandy texture. In contrast, the texture of original mine clay has noticeable granules, appearing rough but actually being smooth and warm. Details of Original Mine Purple Clay Let's take a look at some details of original mine clay today to appreciate authentic purple clay. Texture Details of Gu Jingzhou's Lotus Seed Teapot with Cow Cover Texture Details of Gu Jingzhou's Bamboo Drum Teapot…- 3
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A Guide to Drinking Tea in Autumn and Winter, Packed with Tips!
Tea soothes the spirit and calms the mind, embodying the myriad facets of life and the ebb and flow of time. It is an indispensable “spiritual sustenance” in the lives of Chinese people.China has a vast array of tea types, which can be categorized into six main categories based on their degree of fermentation: Green Tea, Yellow Tea, White Tea, Oolong (or Qing) Tea, Black Tea (which refers to what is known as Red Tea in the West), and Dark (or Hei) Tea. Given the seasonal changes from spring's warmth, summer's heat, autumn's coolness, and winter's cold, there are specific teas that are best suited for each season according to climatic conditions. 01Seasonal Tea Drinking Spring — Flower Tea: With its slightly sweet and cool nature and fragrant aroma, flower tea helps to dispel the cold accumulated in the body during winter, promotes the circulation of qi and blood, and strengthens liver function. Common flower teas include osmanthus tea, jasmine tea, and magnolia tea. Summer — Green Tea: Slightly bitter but with a hint of sweetness and a cool nature, green tea is effective in relieving heat and thirst, clearing heat and dampness, calming the heart, and treating diarrhea and…- 1
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