Basic Introduction to Hongtong Large-Leaf Tea
Large-leaf tea is made from fresh tender buds and leaves, processed through traditional methods, and refined with full wood charcoal roasting. The tea has a tight, twisted shape, a golden, ancient copper color, a chrysanthemum heart, a roasted aroma, and a rich fragrance.
Nutritional Value
The large-leaf tea contains high levels of fluoride, which can strengthen bones and protect the enamel on teeth, preventing cavities. Additionally, it helps in removing grease and aids digestion.
Product Characteristics
Hongtong Large-Leaf Tea has the effects of quenching thirst, relieving coughs, clearing the mind, brightening the eyes, reducing inflammation, promoting urination, refreshing the spirit, and aiding digestion. Regular consumption of Hongtong Large-Leaf Tea can strengthen the body, improve beauty, prolong life, and is an excellent gift for friends and relatives.
Historical Folklore
A handful of tea leaves are boiled in water; after the initial bitterness comes a rich aroma.
The scent travels far and wide, evoking memories; never forget that your roots lie in Hongtong.
Only genuine people from Hongtong know about this tea, drink it, and recall its taste and aroma when away from home. Some even try to find it at tea shops but return unsuccessful.
In the early years, several teahouses in Hongtong sold tea by the head, regardless of how long you stayed or how many pots you drank. Business was always good, with groups of three to five people regularly visiting. On festive days, when there were weddings, the bride and groom would go into town to take photos. Afterward, they would invite numerous family and friends to a feast. While waiting for them to finish their photoshoot, everyone would gather at a teahouse and drink until they were content. This kind of business was considered booming.
During my childhood, I came to know the large-leaf tea. To my elders, it was like bitter Coffee, but to me, it tasted like Chinese medicine. They would fill a large enameled pot with large-leaf tea and add water until only the tea leaves were visible. After letting it steep for two to three minutes, they would start drinking. Holding the pot with one hand and lifting the lid with their thumb, they would tilt the pot, allowing the dark red tea to flow into a cup through the gap. The strong local flavor was invigorating, and each sip left a lasting aftertaste. In teahouses, no enameled pots were needed; special tea sets were used instead. Friends or guests could visit, and the place was spacious.
A master named Xiao Huduxian described it in his blog: “In winter, the countryside experiences its most leisurely time of the year. Villagers set up tea stalls around the hearths in their cave dwellings. Today, as various famous teas compete across the country, drinking large-leaf tea has become a habitual practice for villagers, who consume it almost all year round, especially during winter, their favorite season for chatting over tea. Several people gather around the hearth, simmering the large-leaf tea until the tea looks like a medicinal Decoction. They discuss stories from Romance of the Three Kingdoms, Water Margin, and other tales, sometimes sharing local legends such as Su San's ordeal, the immigration under the Great Pagoda Tree, and the treasure pot of Guangsheng Temple… Sipping the concentrated tea, they comment on its quality, their faces beaming with happiness and pride. Women nearby do needlework, occasionally joining the conversation and enjoying a cup or two of tea. Laughter echoes from the cave dwellings, and the tea aroma fills the air! Villagers' tea stalls aren't limited to indoors; sometimes they're set up under the large pagoda trees in courtyards, sometimes under poplar trees in fields, and sometimes by the walls of threshing floors. I remember that during the wheat harvest season, villagers would bring tea to the fields. The golden wheat fields in Huaxiang are divided into two parts by the winding Fen River, with golden ears of wheat waving in the sun, beckoning the villagers. In the long stretches of wheat fields, the villagers work under the scorching sun, wielding sickles. Sweat soaks their clothes and rolls into their eyes, and the wheat falls behind them. When a field is harvested, they rest for a moment. At the edge of the field, under the poplar tree, they Brew the large-leaf tea, smoke a cigarette, and take a sip of tea, praising its taste. The tea flows down their throats, and they feel relaxed, much of their fatigue dissipating. Only then do they truly savor the best effect of large-leaf tea. With the aroma of tea lingering and the scent of wheat wafting, the villagers feel a sense of fulfillment. They look at the fruits of their labor and savor the joy of hard work. Their way of life, from planting to harvesting, is akin to drinking large-leaf tea: initially bitter, but sweet once the harvest is reaped.”
Method of Making Hongtong Large-Leaf Tea
(1) Raw Pot: Primarily serves to wilt the tea. The pot temperature should be 150–200°C, and the amount of leaves used is 250–500 grams. The quantity of leaves varies depending on the pot temperature and the skill of the tea maker. The method involves holding a tea broom at a certain angle with both hands and stirring it along the wall of the pot while rotating it. The bamboo broom has elasticity, causing the leaves to follow the broom and rotate and tumble in the pot, ensuring even heating. The rotation must be fast, the force uniform, and the leaves must be continuously flipped and tossed to allow moisture to evaporate. After about 3–5 minutes, when the leaves become soft and turn a dark green, they can be swept into the second pot.
(2) Second Pot (Initial Rolling): The pot temperature is slightly lower than the raw pot. The method is similar to that of the raw pot, but requires more force and larger circular motions, which help to roll the leaves. The tea must follow the direction of the broom; otherwise, the leaves will scatter and not form proper strands. When the tea forms clumps, loosen the grip and shake out the clumps to disperse the moisture. After loosening, continue rolling, increasing the force each time to shape the leaves into strands. When the leaves are rolled into tight strands and the tea juice is released, giving a sticky feeling, they can be swept into the third pot.
(3) Finished Pot: This step further refines the strands. The pot temperature is 130–150°C, and the method is similar to the second pot, involving rotating and kneading the leaves between the bamboo broom bristles, known as “drilling.” Once the strands are fine and tight, and the tea emits a fragrant aroma (about 30–40% dry), it can be taken out of the pot.