Baiyue Huangya [Anhui Xiuning Specialty]

What is Baiyue Huangya? Authentic Anhui Xiuning specialty: Baiyue Huangya

Content summary:Do you want to know what Baiyue Huangya is? This article is a detailed introduction to the specialty of Anhui Xiuning - Baiyue Huangya. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Baiyue Huangya. The full text takes about 7 minutes to read, mainly including the basic introduction of Baiyue Huangya and its nutritional value? What are the product features of Baiyue Huangya? The production method of Baiyue Huangya and the awards and honors of Baiyue Huangya

Basic Introduction of Baiyue Huangya

Baiyue Huangya, also known as Qiyun Dao Tea or Qiyun Maofeng, is produced in Qiyun Mountain (also known as Baiyue) in Xiuning, Anhui Province. Baiyue Huangya is produced on Qiyun Mountain, 30 miles west of Xiuning County, also known as "Qiyun Maofeng". The peaks of Qiyun Mountain are connected, the ridges are connected, the cedar forests are lush, the clouds and mist are diffuse, the low temperature is humid, the soil is fertile, and the natural conditions are very conducive to the growth of tea. Baiyue Huangya has a yellowish color with a hint of emerald. It is covered in white hair and has one bud per leaf, resembling a golden border with a green sheath wrapped in silver arrows, which is very unique. After brewing, you can smell a subtle fragrance of orchids. The fragrance is refreshing and long-lasting, rich and enticing. Open the soup and enjoy the bright tea, with thick buds resembling sparrow's tongue. It awakens the mind upon entry and leaves a sweet aftertaste

Baiyue has yellow buds with hidden green, white hair exposed, one leaf wrapped in one bud, resembling a golden border with a green sheath, wrapped in a silver arrow, very unique. When brewed with boiling water, the fragrance is as fragrant as orchids. The buds and leaves are suspended in the soup, and can be distinguished one by one. They slowly sink and are easy to appreciate. The entrance is fresh and mellow, the throat produces saliva, and the aftertaste is endless

The production method of Baiyue Huangya

Baiyue Huangya has superior color, aroma, and taste. In addition to its unique natural environment, it is inseparable from its exquisite craftsmanship. Tea leaves are required to be picked after Qingming Festival and before the rain in the valley, using the "one flag, one shot" method (i.e. one bud, one leaf, and one initial bloom). The production process includes three steps: withering, initial drying, and foot drying. Following the withering principle of "stir fry lightly, grab quickly, shake well, flip evenly, and scoop thoroughly", the tea leaves are harvested with "hands not leaving the tea, and the tea leaves not leaving the pot". The Baiyue yellow buds are not kneaded or twisted, and after withering, they are immediately placed in a drying basket. The drying process is divided into two stages: wool fire and foot fire. In the middle, they are cooled and softened until they are ready to be crushed by hand. The yellow and green buds are visible, and the fragrance is pleasant to the nose

Awards and honors for Baiyue Huangya

Baiyue Huangya has excellent quality and was named one of the local famous teas in 1979