The Ming dynasty was a significant period of reform in tea drinking history. The founding emperor of the Ming Dynasty, Zhu Yuanzhang, recognized the hard work of tea farmers and issued an edict to “abolish compressed tea in favor of loose tea.” This decree marked the end of compressed and Cake teas, ushering in the era of loose leaf tea in China. Xiuning Songluo Tea was created during this early Ming period.
Songluo tea is known as the “ancestor of stir-fried green teas,” renowned for its “green color, high fragrance, and strong flavor,” which distinguishes it from other green teas. There are records stating that “in Anhui, there is Songluo tea, whose taste surpasses Longjing but falls below Tianchi” (Yuan Hongdao, Ming Dynasty).
During the Ming and Qing Dynasties, Songluo Mountain was a Buddhist holy site. As early as the Hongwu period of the Ming Dynasty, the Yinfu Temple on Songluo Mountain had already become famous throughout southern China, with abundant offerings and worship. Songluo tea originates from this mountain. According to “Tea Record” by Feng Shike of the Ming Dynasty, Songluo Dafang was first created by the monk Dafang.
1. Harvesting and Processing of Songluo Tea
The harvesting and processing of Songluo tea are very meticulous. In the Ming Dynasty, Wen Long's “Tea” provided detailed descriptions of the processing techniques: “When tea leaves are first picked, the branches, old leaves must be removed, only the tender leaves are taken, and the tips and stems must also be discarded to prevent them from burning easily. This is Songluo tea. During stir-frying, one person must fan the leaves to dispel the heat; otherwise, the leaves will turn yellow, and both their color and aroma will diminish. Fanning produces a vibrant green color, while no fanning results in a yellow hue.”
Once the tea is stir-fried and removed from the Wok, it should be placed in a large porcelain dish and fanned immediately to allow the heat to dissipate somewhat before being kneaded vigorously. After fanning, it is returned to the wok and stir-fried over low heat until dry, then baked. Kneading brings out the natural juices, making the tea's aroma more pronounced when steeped. The renowned “Tun Green” stir-fried green tea uses these techniques, hence Songluo tea has long been known as the “ancestor of stir-fried teas.”
The standards for picking fresh leaves for Songluo tea are extremely strict. Generally, harvesting begins around the Grain Rain period, and only the first flush of one bud with two or three leaves is picked. After picking, the leaves are inspected and any old leaves, stems, single leaves, purple leaves, and other foreign matter are removed. They are then spread out in a clean, cool room, with a thickness of about 3 centimeters, for 4-6 hours.
Once the fresh leaves have lost their raw scent and emit a clear fragrance, the first processing step, called “kill-green,” begins. About 1 catty of leaves is used, and the wok is heated to 170-180°C. Both hands are used to continuously toss the leaves until they are evenly and thoroughly cooked, which takes approximately 6-7 minutes. Afterward, the leaves are quickly spread out to cool. The second step is rolling, where the cooked leaves are rolled by hand on a fine bamboo mat in one direction, while shaking them occasionally, until they form strips, which takes about 5 minutes.
The drying process uses high-quality smokeless wood charcoal as fuel. The tea is placed on a bamboo tray and dried at a temperature of about 90-110°C, turning it frequently. When it is 60-70% dry, it is removed from the tray and spread out for about 30 minutes. After cooling, it is stir-fried again to tighten the strands and dried until 90% dry, then spread out for another 20 minutes. Finally, the tea from two trays is combined into one and stir-fried at a temperature of about 50°C until fully dry. It is then cooled, sifted to remove fragments, and packed into boxes.
2. Brewing
The brewing method for Songluo tea is the bottom placement method typically used for green teas. Generally, glass cups are used, and the Cup is warmed first. The tea-to-water ratio is 1:50, and pure water at a temperature of 85-90 degrees Celsius is used. Once the leaves have unfolded, gently swirl the cup, add more water, and after 2 minutes, the tea is ready to be enjoyed.
3. Storage
Dry, sealed, away from light, refrigerated (for consumption within one year, seal and refrigerate after packing).