Basic Introduction to Huoshan Yellow Great Tea
Huoshan Yellow Great Tea, also known as Anhui West Yellow Great Tea, is a type of Yellow Tea. It is a Chinese Geographical Indication product (Agricultural Product Geographical Indication). Produced in areas such as Huoshan, Jinzhai, Dahan, and Yuexi in Anhui Province, the best quality comes from regions around Dahaping, Taiyang Jinzhuping, Shangtishishi, and Manshuihe in Huoshan County, and Yanzihai in Jinzhai County. This yellow tea is characterized by its large stems and leaves. As this feature is quite rare among teas, it is often used as a criterion for distinguishing the authenticity of the tea.
Product Features
The creation of Yellow Great Tea dates back to the Longqing period of the Ming Dynasty, over four hundred years ago. It is known for its large leaves, long stalks, yellow color, and a fragrant, durable Infusion. Drinking it helps remove grease and aids digestion. It also has a strong smoky aroma (often referred to as “pot-baked aroma”). Famous varieties include Huoshan Yellow Great Tea from Anhui and Big Leaf Green from Guangdong. The Huoshan Yellow Great Tea is characterized by robust stalks and plump leaves that form a string-like shape resembling a fishing hook. The stalks and leaves are golden with brown tones, have a lustrous appearance, and produce a deep yellow-brown broth. The flavor is rich and mellow, with a high and delicate smoky aroma. Yellow Great Tea products are graded into three categories and six grades based on quality. Its large stems and leaves are uncommon among Chinese teas and have become a standard for judging the quality of Yellow Great Tea.
Historical Folklore
Historical evidence: Huoshan Yellow Great Tea shares roots with Huoshan Yellow Bud, both having a long production history. Xu Chishu's “Tea Commentary” from the Ming Dynasty states: Every famous mountain produces fine herbs. North of the Yangtze River, Huoshan County produces the most tea, which is well-known in the South; people from Shaanxi and Shanxi provinces all use it. People in the South value its ability to eliminate grease and aid digestion. However, the locals in the mountains do not excel at processing it, using large pots and high heat to stir-fry and dry the leaves, often resulting in them becoming scorched before they can be removed from the pot. They then store the tea while still hot in bamboo containers, causing even the best leaves to turn yellow and wilt. This text provides a systematic account of the origin, sales market, production tools, storage packaging, and medicinal properties of Yellow Great Tea. The described processing method is largely consistent with the current methods for making Yellow Great Tea. The smoky taste and yellowing process are essential characteristics of Yellow Great Tea. According to Chen Chuan, a renowned Chinese Tea expert, in “The Anhui Tea Canon,” yellow tea is produced in a wide range of areas, including Pingyang and Dongyang in Zhejiang Province, Huoshan, Yuexi, Jinzhai, and Lu'an in Anhui Province, and Yingshan in Hubei Province. Taiwan also produces yellow tea. Among these, Huoshan Yellow Great Tea is the most famous and has the highest production volume.
Production Method
Withering
Sunlight withering, indoor withering, or trough withering can be used. Regardless of the method chosen, fresh leaves should be evenly spread on bamboo mats for withering, with a thickness of 15-20 centimeters. Younger leaves should be spread more thinly, while older leaves can be spread more thickly. To ensure uniform withering, the leaves should be turned 1-2 times during the process, handling them gently to avoid mechanical damage that could cause reddening. For indoor withering, when the room temperature is 28°C, the withering time should be 4-8 hours. The degree of withering for Big Leaf Green is relatively light, aiming for a moisture content of 65-68% for spring tea and 68-70% for summer and autumn tea. The degree of withering is comparable to that of Oolong Tea, with similar biochemical changes. If the fresh leaves arrive at the factory already in a withered state, formal withering is unnecessary; they only need to be spread out for a short period before being subjected to fixation.
Fixation (Kill-green)
This is an important step in the production of Big Leaf Green and plays a decisive role in improving its quality. Fixation can be done manually or mechanically. Using an 84-type double-pot fixation machine as an example, when the pot temperature reaches 220-240°C, about 8 kilograms of withered leaves are added. First, the leaves are exposed to the heat for 1-2 minutes, followed by 1 minute of covered fixation. The process alternates between exposure and cover, lasting 8-12 minutes. When the leaves turn dark green, become sticky, can be formed into a ball when squeezed, and the grassy scent disappears, leaving a faint aroma, the fixation process is complete.
Rolling
Generally, medium or small rolling machines are used. The goal is to achieve tight, firm strands while maintaining the appearance of buds and leaves. The rolling should not be too heavy-handed. Using a 65-type rolling machine as an example, the leaf input is approximately 40 kilograms, with the total rolling time being 45 minutes. The first rolling session lasts 30 minutes, starting without pressure for 15 minutes, applying light pressure for 10 minutes, and finishing with no pressure for 5 minutes. The leaves are then removed from the machine and separated. The second rolling session lasts 15 minutes, starting with moderate pressure for 10 minutes, followed by no pressure for 5 minutes. The leaves are separated again and sorted into three grades, which are then piled up for further processing.
Piling (Heap Fermentation)
This is the key step in forming the unique qualities of Big Leaf Green. The rolled leaves are placed in a bamboo basket, with a thickness of about 30-40 centimeters, in a sheltered and slightly humid area. If necessary, a damp cloth can be placed on top to maintain the moisture of the leaves, keeping the leaf temperature around 35°C. At room temperatures below 25°C, the piling time is about 4-5 hours, while at temperatures above 28°C, 3 hours is sufficient. When the leaves have turned a yellow-green color with a glossy appearance, the grassy scent has disappeared, and a rich aroma is emitted, the piling process is considered complete.
Drying
This involves preliminary drying and final drying. The preliminary drying temperature is 110-120°C, lasting 12-15 minutes, until the leaves are 70-80% dry. After cooling for about an hour, the final drying is carried out at a temperature of around 90°C until the leaves are fully dried. The finished tea should be cooled slightly before being promptly bagged. The moisture content of the finished tea should not exceed 6%. For coarse and old leaves, preliminary drying can be done under sunlight until they are 70% dry, followed by final drying. If the finished tea is uneven in size, coarseness, and tenderness, it can be sorted and screened as needed, but the processing should aim to preserve the original length of the strands and the integrity of the buds and leaves. After screening, the tea is blended according to standard samples and grades.
Authenticity Identification of Huoshan Yellow Great Tea
The quality of Huoshan Yellow Great Tea can mainly be assessed through its color, aroma, taste, and appearance.
Examine the Appearance
Huoshan Yellow Great Tea is characterized by its large stems and leaves. Due to the rarity of this feature among teas, it is easy to identify. This characteristic is typically used to determine the authenticity of Huoshan Yellow Great Tea. The stems are robust and the leaves are plump, forming a string-like shape resembling a fishing hook. The color is bright and golden with a lustrous appearance. The leaves at the bottom are greenish-yellow, soft, and thick.
Examine the Color
The dry tea of Huoshan Yellow Great Tea has a tightly bound appearance and a yellow-brown color. A distinctive quality of yellow tea is its “yellow leaves and yellow broth.” The stalks and leaves of Huoshan Yellow Great Tea are golden with brown tones, have a lustrous