Huoshan Huangda Tea [Anhui Huoshan Specialty]

What is Huoshan Huangda Tea? Authentic Anhui Huoshan specialty: Huoshan Huangda tea

Content summary:Do you want to know what Huoshan Huangda tea is? This article is a detailed introduction toAnhui Huoshan specialty - Huoshan Huangda Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Huoshan Huangda Tea. The full text takes about 11 minutes to read, mainly including the basic introduction of Huoshan Huangda Tea and the product characteristics of Huoshan Huangda Tea? How did the history of Huoshan Huangda tea come about? How to make Huoshan Huangda tea and identify its authenticity? The awards and honors of Huoshan Huangda tea, as well as the tasting and eating methods of Huoshan Huangda tea

Basic introduction of Huoshan Huangda tea

Huoshan Huangda tea, belonging to Huangcha, is also known as Wanxi Huangda tea. Geographical Indication Products of China (Geographical Indications for Agricultural Products). Produced in Huoshan, Jinzhai, Da'an, Yuexi and other places in Anhui Province, the best ones are those produced in Dahuaping, Taiyang Jinzhuping, Shangtu City, Manshui River in Huoshan County, and Yanzi River in Jinzhai County. This type of yellow tea is characterized by its large branches and leaves. As tea with large branches and leaves is relatively rare, it is usually used as a feature to determine the authenticity of the tea

Historical basis: Huoshan Huangda tea and Huoshan Huangya have the same roots and veins, and have a long history of production. Xu Cishu's "Tea Commentary" in the Ming Dynasty recorded that famous mountains in the world must produce spiritual grass. To the north of the Yangtze River, Huoshan County has the highest number of tea leaves, and its famous products are also popular in the south; Shanshan people all use it. In the south, it is said to be able to dispel dirt, remove stagnation, and is also very precious. Gu Bishan is not good at manufacturing, so he used a large frying pan to roast and roast. Before leaving the pot, it was already burnt and useless. Using bamboo tubes to heat and store, although there are purple bamboo shoots on the branches, they wither and turn yellow at the slightest touch, only for consumption, and are highly regarded. This work systematically discusses the origin, sales market, production equipment, storage and packaging, medicinal functions, and other aspects of Huangda tea. In particular, the recorded process is roughly consistent with the current production method of Huangda tea. Burnt and dull yellow flavor; This is the essential characteristic of Huangda tea. Chinese tea master Chen Chuan recorded in the "Anhui Tea Classic" that the production area of yellow tea is relatively wide. Pingyang and Dongyang in Zhejiang, Huoshan, Yuexi, Jinzhai, Lu'an, and Yingshan in Hubei produce yellow tea. Taiwan also produces yellow tea, with Huoshan County being the most famous and producing the most

The production method of Huoshan Huangda tea

Withering

Sunlight withering, indoor withering, and withering trough withering can be used. Regardless of the withering method used, fresh leaves should be evenly spread on withered bamboo curtains, with a thickness of 15-20 centimeters. Young leaves should be spread thinly, while old leaves can be spread thick. To ensure even withering, the leaves should be flipped 1-2 times during the withering process, with gentle movements to avoid mechanical damage that may cause redness. Indoor withering takes 4-8 hours at a room temperature of 28 ℃. The degree of withering of large leaf green tea is relatively mild, and the moisture content of withered leaves should be controlled at 65-68% for spring tea and 68-70% for summer and autumn tea. It can be seen that the degree of withering is comparable to that of green tea, and its physical and chemical changes are also roughly similar. If the fresh leaves are already in a withered state when they enter the factory, there is no need to undergo formal withering. After being spread out for a while, they can be slaughtered

Qingqing

is an important process for producing large leaf green, which plays a decisive role in improving the quality of large leaf green. The filming method can be done manually or mechanically. Taking the 84 type double pot withering machine as an example, when the pot temperature rises to 220-240 ℃. Put in about 8 kilograms of withered leaves, first kill for 1-2 minutes, then kill for about 1 minute with a combination of light and dark, and kill for 8-12 minutes. When the leaf color turns dark green, sticky, and can be kneaded by hand, the tender stem folds continuously, the green grass aura disappears, and there is a slight ripe fragrance, the anchor is lifted

Rolling

Generally, medium and small-sized rolling machines are used. Require the rope to be tight and firm, while maintaining sharp edges and visible hair. The degree of kneading should not be too heavy. Taking the 65 type rolling machine as an example, the leaf feeding amount is about 40 kilograms, and the entire rolling time is 45 minutes. The first rolling time is 30 minutes. First, do not apply pressure for 15 minutes, then gently press for 10 minutes, make it crispy for 5 minutes, and then remove the block from the machine; Rub for 15 minutes for the second time, first press for 10 minutes, then loosen for 5 minutes, break down and sieve out the first, second, and third teas, and let them sit

Dense stacking

is the main process that forms the quality characteristics of large leaf green. Put the rolled leaves in a bamboo basket, with a thickness of about 30-40 centimeters, and place them in a sheltered and damp place. If necessary, cover them with a damp cloth to keep the leaves moist, and control the leaf temperature at around 35 ℃. When the room temperature is below 25 ℃, the confinement time is about 4-5 hours, and when the room temperature is above 28 ℃, about 3 hours is sufficient. When the concentration is moderate, the leaf color is yellow green and shiny, the green air disappears, and a strong aroma is emitted

Drying

Separate into sufficient heat and sufficient heat. The firing temperature is between 110-120 ℃, and the time is 12-15 minutes. Bake until 70-80% dry, and cool for about 1 hour. The foot fire temperature is around 90 ℃. Bake until the feet are dry, then let it cool down slightly and pack it in a timely manner. The moisture content of raw tea should not exceed 6%. For coarse and aged tea leaves, they can be sun dried to 70% dryness before being fully heated. If the size, thickness, and age of the processed hairy tea are uneven, it can be picked and sieved appropriately, but during processing, efforts should be made to ensure that the original body is long and the buds and leaves are intact. After screening, assemble according to the standard sample level

How to distinguish the authenticity of Huoshan Huangda tea

Appearance

Huoshan Huangda tea is characterized by its large branches and leaves, which are relatively rare and easy to identify. Usually, this feature is used to distinguish the authenticity of Huoshan Huangda tea. The appearance of the stem is strong and the leaves are plump, the leaves are in strips, and the stem is like a fish hook; Bright color, golden and oily; The bottom of the leaves is green and yellow, and the leaves are soft and thick in texture

Look at color

Huoshan Huangda tea dried tea has a tight and tight appearance, appearing yellow brown. The quality characteristic of yellow tea is "yellow leaves and yellow soup". Huoshan Huangda tea stems and leaves are golden brown, with a glossy color. The soup color is dark yellow brown, and the leaf base is yellow with a hint of brown

Smell the aroma

The aroma of tea is known as the "number one fragrance in the world" and has always been valued by tea lovers. To be considered a good tea, one must have a pleasant aroma. Huoshan Huangda tea has a strong and mellow taste, with a high tender roasted aroma. Huangda tea products are classified into 3 levels and 6 grades according to their quality

Taste of tea

Usually, a good cup of tea must have a rich flavor, which not only requires the taste of the tea soup to have a constantly growing sensation; And after swallowing, it still produces endless aftertaste and aftertaste, and Huoshan Huangda tea has a strong and mellow taste

Tasting and Eating Methods for Huoshan Huangda Tea

The basic brewing steps for Huoshan Huangda Tea are as follows:

Preparation: Prepare the tea set and Huoshan Huangda Tea

Warm Pot Dish Utensils: Boiling water is placed in the tea set, mainly used to warm the pot and cup, and can also be used for washing utensils

Tea pouring: Carefully place Huoshan Huangda tea into the pot

Moisturizing tea: Put boiling water into the pot and quickly pour it out to awaken the tea leaves

Soaking tea: Master the brewing time according to the actual situation

Tea distribution: The tea leaves in the pot are filtered into a fair cup while keeping the tea soup even, and then evenly divided into small cups