Huang

Changes in Manufacturing Processes The increased demand for Liubao tea abroad has boosted its exports, strengthened the Liubao tea industry, and driven continuous improvements in its manufacturing processes. According to "A Brief Record of Guangxi's Special Products," historically, early Liubao tea was made from fresh leaves through a process that included killing the green, initial kneading, heap fermentation, secondary kneading, and drying. This, however, was only the preliminary processing. As the overseas market expanded and Liubao tea needed to be transported by ship along the ancient tea route, local tea makers developed a refined processing technique. This involved using the coarsely processed green tea as raw material, sorting it, blending it according to different grades, heap fermenting it, and then steaming and compressing it multiple times. This traditional refined technology not only facilitated transportation but also allowed the tea to age well over time, making it suitable for shipping. According to "Guangxi Agricultural Communications," this technique had become the standard refined process for Liubao tea by the 1930s. Traditional tea utensils used by Singaporean Chinese families for drinking Liubao tea However, during the war years and into the late 1940s, the quality of Liubao tea produced in Wuzhou plummeted. A…

In order to enhance the management level of tea garden production, ensuring stable and high yields as well as improved quality and efficiency, on August 7th, the Jiangmen Agricultural Technology Extension Service Platform, in conjunction with the Kaiping Agricultural Technology Extension Service Station, invited Senior Agronomist Huang Hualin to conduct a live training session on the theme of “Tea Garden Planning and Planting Management” at Dahasha Valley in Dasha Town, Kaiping City. At the event, Expert Huang Hualin combined theory with practice to provide an accessible explanation of tea garden management and production processing techniques. He emphasized and guided the intercropping model of tea and beans, aiming to improve the nutrient utilization efficiency of tea plants and achieve the goal of reducing fertilizer use while increasing efficiency. Subsequently, Expert Huang Hualin discussed aspects of planting management such as sowing techniques, weeding and fertilization, pruning, and pest control. He also reminded farmers that after the growth and harvesting periods of spring and summer, tea plants lose their stored nutrients and soil nutrients, necessitating strengthened management of tea gardens in autumn and winter to ensure the healthy growth of tea plants and improve the quality and yield of tea leaves. Finally, Expert…

Accompanied by the morning mist, Wang Wanguo and his fellow villagers weed and pick tea in the tea garden, with the verdant and towering Wuzhishan not far away, its main peak appearing and disappearing in the clouds and fog. The ecologically friendly organic tea garden in Wuzhishan's Shuiman Township. Photo by Niu Liangyu, People's Daily Online High mountains and cloud-covered mist produce fine tea. The Wuzhishan large-leaf tea hidden in Hainan's tropical rainforest has long been a local calling card and a vivid testament to Wuzhishan's practice of "industrialization of ecology" and "ecologization of industry." Focusing on ecology to grow good tea, how is the quality of this "ecological tea" from Wuzhishan? Recently, reporters went "into the mountains" to investigate. Core Competitiveness Lies in Ecology Following the winding mountain road, the reporters arrived at the Wu Zhai Organic Ecological Tea Garden in Wuzhishan's Shuiman Township. What caught the eye were tea plants, ground cover film on the soil, and insect traps between the tea plants. Tea farmers picking tea in an organic tea garden in Wuzhishan. Photo by Niu Liangyu, People's Daily Online "We are going 'organic.'" Wang Wanguo is a resident of Fanghao Village, Shuiman Township, Wuzhishan City, Hainan…

The shelf life of tea refers to its optimal tasting period. However, each type of tea has different appreciation angles; for green tea, it's all about its freshness and briskness. Therefore, the back of most green tea packaging will indicate a shelf life of 18 months. This means that, under normal circumstances, after 18 months, its freshness and briskness are virtually gone. However, this does not mean that drinking it after the expiration date is unsafe. On the contrary, if stored properly, the transformation of tea over the years may pleasantly surprise you. How Long is the Shelf Life of the Six Types of Tea? Green Tea (1 year) Green tea is not fermented, making it the freshest among teas, and it is prone to oxidation upon exposure to sunlight and air. The optimal tasting period for green tea is generally 12 months, which can be extended to 18 months with sealed refrigeration. Huang Tea (2 years) Huang tea undergoes an additional "yellowing" process compared to green tea, experiencing mild fermentation. It is a unique category that finds beauty in its yellow hue. Its optimal tasting period is 2 years. White Tea (Long-term Storage) White tea is neither stir-fried nor…

Photography by Donghua Huang China Tea Capital - Anxi Upon entering the China Tea Capital in Anxi, one is greeted by rows of tea shops, the air filled with the aroma of tea, and a dazzling array of teas including Tieguanyin, Dahongpao, Pu'er, Longjing, white tea, dark tea, and more—making it a true "Capital of a Hundred Teas Trade." Anxi, the birthplace of Chinese Oolong tea and the origin of the world-famous Tieguanyin, has leveraged its strengths to develop its tea industry, setting national records for tea plantation area, tea production, and per capita tea income, shedding its title as the "largest state-designated impoverished county." Photography by Guoping Chen However, this major tea-producing county once lacked a large-scale trading market, preventing farmers from directly connecting with domestic and overseas buyers, making it difficult to sell their tea. Photography by Donghua Huang In 2000, with the assistance of the provincial government, Anxi County raised 120 million RMB through auctions and leases, primarily from domestic and overseas sources, to build the China Tea Capital – Anxi National Tea Wholesale Market. After the market was established, transactions became active, and farmers' incomes increased. Photography by Ying Lin On the evening of October 15,…

On the afternoon of August 12th, Deputy Director Huang Feihu of the Research Department at the Economic Information Center of the Provincial Development and Reform Commission led a special survey team focused on new-quality productivity promoting high-quality development in digital rural construction to the big data service platform for the tea industry at China White Tea City. Assistant Economist Chen Weilin from the Office of the Provincial Economic Information Center, Professor-level Senior Engineer Zhong Zengguang, Associate Professor Zhu Jiong both from the School of Economics at Xiamen University, and Li Jianding, the person in charge of Fujian Wisdom Footprint Company of China Unicom, participated in the survey. Xu Qiaomin, Deputy Director of the Digital Development Center of Nanping City, and Li Shuangyan, an officer of the digital economy division of the Digital Development Center of Nanping City, accompanied the survey team. The team watched the county government's promotional video about the tea industry on the first floor. Following this, Manager Huang Shaohong of China White Tea City introduced the operation of the company’s big data service platform for the tea industry as well as the laboratory construction situation. The big data service platform for the tea industry at China White…

Basic Introduction to Huangchuan Golden OsmanthusHuangchuan Golden Osmanthus (Scientific name: Osmanthus fragrans (Thunb.) Lour.): Also known as woodruff, it is an evergreen shrub or small tree in the Oleaceae family. It has firm and thin bark, with long elliptical leaves that end in a point and are opposite, remaining green throughout winter. The flowers grow in the axils of the leaves; the corolla is united and four-lobed, small in size.Huangchuan County is located in southeastern Henan Province, with a warm climate, abundant rainfall, and is situated in the northern part of the subtropical zone, making it suitable for the northward migration of tropical plants and the southward migration of temperate plants. According to Volume 28 of the "Guangzhou Annals," "The genus of trees includes osmanthus, also known as woodruff, which comes in three varieties: red, white, and yellow." To the northwest of the ancient city of Huang, there is a range of hills stretching for dozens of kilometers where osmanthus has been grown on a large scale since ancient times. When autumn arrives, the osmanthus blooms and its fragrance travels for miles, hence the area is called "Osmanthus Ridge." It is a tradition for the people of Huangchuan to make…

The Chinese nomination project "The Ancient Tea Forest Cultural Landscape of Jingmai Mountain in Pu'er" was approved during the 45th session of the UNESCO World Heritage Committee, and has been added to the World Heritage List as China's 57th world heritage site. Below, let's explore through a series of posters the World Cultural Heritage Site The Ancient Tea Forest Cultural Landscape of Jingmai Mountain in Pu'er Credit: Publicity Department of the Pu'er Municipal Committee Photography for the posters: Zhang Cheng, Zhao Jiaqi Design of the posters: Huang Jin, Bao Ziqian

Metal utensils are among the oldest in China, made from materials such as gold, silver, copper, iron, and tin. Before Qin Shi Huang unified China, bronze vessels were already widely used, both for alcohol and for holding tea or water. As tea became a beverage, tea ware gradually separated from other types of utensils. Around the Northern and Southern Dynasties, China saw the emergence of silver and gold tea ware. During the Sui and Tang dynasties, the production of silver and gold utensils reached its peak. From the Song Dynasty onwards, opinions on metal tea ware were mixed. After the Yuan Dynasty, especially starting from the Ming Dynasty, with innovations in tea varieties, changes in tea-drinking methods, and the rise of ceramic tea ware, metal tea ware, including those made of silver, gradually disappeared. Particularly, tea ware made of tin, iron, and lead was believed to alter the taste of tea, leading to their rare usage. Silver and gold tea ware can be classified by material: those made of silver are called silver tea ware, while those made of gold are called gold tea ware. Silverware decorated with gold foil or gilded is referred to as gilded tea ware. Due…

As the heat reaches its peak and all things flourish, stepping into the tea garden of Sanhe Village, Taizhong Town, Jingdong County, a fresh scent greets you. Fine rain like silk gently falls upon the tender green tea leaves, with glistening droplets shimmering like pearls. Rows of tea plants appear even more lush in the rain, like a green velvet carpet laid over the earth, stretching to the horizon where it meets the misty clouds.Rain|Moistens|Spring|Tea At this moment, the tea garden is shrouded in mist, like a light veil drifting among the tea plants. The scenery, visible yet elusive, seems like a mystical fairyland deliberately created by nature. A gentle breeze brings a coolness and carries the fragrance of tea mingling with the rain, invigorating the spirit. The tea farmers, wearing conical hats, move through the rows of tea plants. Their skilled hands expertly pick the fresh young shoots, their focused expressions as if engaged in a silent conversation with nature. Rainwater slides off their hats but cannot dampen their enthusiasm for work. Each picking is a promise for life, and every leaf bears their hard work and hope. In this tea garden, drenched by rain, time seems to stand…

Manxiu Village is one of the "Seven Villages and Eight Hamlets" in Yi Wu. It is located just 3 kilometers away from Yi Wu Town and is a village with a high concentration of ancient tea trees. Manxiu, Luoshuidong, and Mahēi are situated along the ancient route used for transporting tea from Yi Wu to Pu'er. These areas are significant for growing, producing, and processing tea in Yi Wu. When Yi Wu Town was thriving, Manxiu Village also became home to a famous tea brand, Tai Lai Xiang. This was established by Huang Weizhong, a native of Yi Wu. The Huang family frequently traveled between Southeast Asia and Hong Kong, collecting tea from the Six Great Tea Mountains while simultaneously shipping Pu'er tea to various destinations. The tea-making process in Manxiu Village still adheres to traditional methods. The tea here has dark and glossy strands, a golden infusion color, no bitterness, only slight astringency, a high fragrance, a rapid and lasting aftertaste, continuous salivation, and embodies the aromatic characteristics typical of Yi Wu teas.

This year, due to widespread cold snaps and wintry weather, some tea gardens in the Huangshan District experienced low-temperature frost damage. To ensure that spring tea production is not affected, recently, Professor Li Yecloud of Tea Science from Anhui Agricultural University and experts from the South Anhui Comprehensive Experimental Station visited tea gardens in the Huangshan District to provide on-site guidance for spring tea production. With less than a month until the start of spring tea harvesting, it's a critical period for spring tea management. In the high mountain tea garden in Longyuan Village, Longmen Township, Huangshan District, Professor Li Yecloud of Tea Science from Anhui Agricultural University and his team are discussing the situation of spring tea production with local tea farmers and offering targeted advice. "The pruning was too severe; generally, we suggest leaving a base." After on-site observation, Professor Li found that some tea plants had been over-pruned, and some leaves were showing red-yellow discoloration. Professor Li Yecloud, School of Tea and Food Science & Technology, Anhui Agricultural University: After checking along the way, I feel that the tea gardens in the Huangshan District, due to relatively high management standards earlier, suffered only minor frost damage. Only…

When brewing tea, controlling the water temperature can affect the taste and aroma of the tea. Different types of tea are best brewed at different temperatures, specifically as follows: Green tea: being delicate, it is not suitable to be steeped in boiling water; a water temperature of 80°C-85°C is recommended. Oolong tea: also known as green tea (a term that can be confusing as it is different from the non-fermented green tea), it is a semi-fermented tea with varieties such as Southern Fujian Oolong, Northern Fujian Oolong, Guangdong Oolong, and Taiwanese Oolong. There are three key elements to brewing oolong tea: the water used, the teaware, and the brewing technique. It's important to follow the principle of "using spring water from stone sources, charcoal stoves, and small teaware." Yixing clay pots or covered bowls are ideal choices for brewing, and the water should be boiled at over 95°C. Huang tea (Yellow tea): being a lightly fermented tea, varieties like Mengding Yellow Bud, Junshan Silver Needle, and Weishan Maojian belong to this category. The tea leaves are delicate, and too high a temperature can scald them, so a brewing temperature between 85°C-90°C is preferable. Black tea: the water temperature should be…

Puer Tea · Storage If starting to drink Puer tea and incorporating it as an essential part of daily drinking habits marks the beginning of understanding Puer tea, then with the deepening of our affection for Puer tea, we cannot avoid facing the issue of Puer tea storage. This is because the concept of "the older, the more fragrant" always tantalizes the hearts of tea enthusiasts, and the allure of aged teas in the legends of the Puer tea world is mysteriously enchanting. In the eyes of experienced tea expert Mr. Huang Gang, "Puer tea storage is the key to understanding Puer tea." This detailed long article aims to answer questions such as "What is the 'storage' of Puer tea? What is good 'storage'? For Puer tea enthusiasts, solving this problem can save them from taking many detours in their journey to understand Puer tea. How do we understand the "storage" of Puer tea? Puer tea is a post-fermented tea, and both raw and ripe teas go through a process of storage and aging after being pressed into shape (even if they are loose). Therefore, we can say that the "storage" of Puer tea is produced during the later stages…

What is blended Dahongpao?Pure Dahongpao comes from the asexual propagation of cuttings from the mother tree, processed separately. Blended Dahongpao is a commercial product different from pure Dahongpao, created to meet market demand for Dahongpao by blending different varieties from Wuyi Mountain in certain proportions. It has distinct quality characteristics that differ from its blending ingredients. The Origin of Blended Dahongpao The blending of Dahongpao has ancient roots. The six mother trees growing above the Nine Dragon Gullies are not of a single variety but come from different lineages, with differing leaf shapes and budding periods, as well as different picking times. During the harvest period, they are picked in two to three batches, then refined and roasted together to produce the final product known as "Mother Tree Dahongpao." In 1985, technology personnel at the Wuyi Mountain Tea Research Institute blended "Dahongpao" using high-quality Wuyi rock teas like Rougui and Shuixian along with pure Dahongpao. The resulting tea had excellent aroma, liquor color, and taste, with a strong rock tea character, quickly gaining consumer approval. With advances in technology and increased innovation, various high-quality blends of Dahongpao have emerged according to market demand, and blended Dahongpao has become an important…

The mystery of the raw materials for 99 Yichanghao. 99 Yichanghao is often positioned in the market as: the first large-scale production of Yiwu wild arbor tea by a private tea factory, and it is considered the ancestor of today's pure single-origin teas. (The concept of "wild tea" was popularized by Taiwanese people in earlier years, now we generally call it "ancient tree tea" or "arbor tea.") Prior to this, in the era dominated by the China Tea trademark, state-owned tea factories produced blended products. It's not to say that blending is bad, but after decades, the market remained unchanged, with packaging and raw materials remaining the same, which inevitably became monotonous. In contrast, 99 Yichanghao, with its orange packaging, still appears rustic yet fashionable even today. Regarding the raw materials, it can be definitively stated that the raw materials for 99 Yichanghao were indeed arbor teas. Why? Zou Shouyuan, an eyewitness, told me an unknown story. There was originally a town enterprise called "Yiwu Tea Factory" in Yiwu Township, which mainly produced baked green tea, under the management of the Yiwu Township Enterprise Office. In 1999, due to owing bank loans, the tea factory was unable to pay its…

In the mountainous northwest of Hubei, on the "Roof of Gucheng" at an average altitude of over a thousand meters in Zhaowan Township, there are two brothers who serve as the Party branch secretaries of two adjacent villages. Their story of sharing resources and collectively developing the tea industry to lead the locals to prosperity and a moderately prosperous life is widely known. "How's the quality of the tea processed by the mechanical arms?" "Not bad, I'll come and process a couple of batches myself then." At the end of June, Wang Anjun, the Party branch secretary of Taozhuang Village, brought his younger brother Wang Anhua to visit the newly purchased equipment in the village. Wang Anhua is the Party branch secretary of Changling Village, and had been worried about the tea production due to insufficient funds to build a new production line. "Brother, can we join forces to build a medium-sized tea processing factory? This way, we can share equipment and labor, saving costs and increasing efficiency," Wang Anhua asked, looking at Wang Anjun. Wang Anjun nodded in agreement, saying, "That's exactly what I was thinking. Let's do this together." Taozhuang Village and Changling Village are both high-altitude villages,…

Basic Introduction to Longzhou Oolong Tea The Longzhou Oolong Tea has a bright yellow-green liquor, a rich and long-lasting aroma, a distinct "tea character," a mellow taste with a sweet aftertaste, which is why it's favored by tea enthusiasts both domestically and in Southeast Asia. Oolong tea is made through processes including fixation, withering, shaking, semi-fermentation, and baking, among others. It evolved from the Song Dynasty tribute teas of Dragon Spheres and Phoenix Cakes and was created around 1725 (during the Yongzheng period of the Qing Dynasty). After tasting, one is left with a lingering fragrance in the mouth and a fresh, sweet aftertaste. Since 2000, the Guangxi Subtropical Crop Research Institute station located in Longzhou County has introduced high-quality tea varieties such as Tieguanyin, Huangzhixiu, Jinxuan, and Cuiyu from Fujian, Guangdong, Taiwan, and other regions. Using tea tree grafting technology, they successfully replaced large-leaf Yunnan tea varieties with oolong tea varieties, achieving production of oolong tea in the same year as the grafting. This has turned Longzhou into a major oolong tea production base in Guangxi. Geographical Location Longzhou is located in the South Asian tropical monsoon climate zone, with a temperate climate, abundant sunshine, ample rainfall, a long…

Amidst undulating mountains and misty clouds, patches of forest and tea groves appear intermittently. It's hard to tell where the forest ends and the tea groves begin; only by following the songs of the tea pickers drifting from the woods can one find the tea groves. This is the Luoshuidong Villager Group in Yiwu Town, Mengla County.Arriving at the tea groves, which are seamlessly integrated into the mountain forests, one can see villagers bustling about their work on the tea mountain everywhere. With bamboo baskets slung around their waists, they deftly pluck tea leaves with both hands, gathering the tender shoots into the baskets at their sides. The tea industry is a traditional mainstay of the Luoshuidong Villager Group and a key industry for rural revitalization. For generations, the villagers have planted, consumed, and traded tea, carefully protecting both the tea groves and the forests. To revitalize the tea industry, the Yiwu Town Party Committee, government, and villager group officials brainstormed together, visiting each household to talk with the villagers, conducting thorough research, organizing field trips for villagers to learn from experiences in Guangdong, Beijing, and other places, inviting tea enterprise technicians to share their tea planting expertise, and introducing…