Huoshan Huangya [Anhui Huoshan Specialty]

What is Huoshan Huangya? Authentic Anhui Huoshan specialty: Huoshan Huangya

Content summary:Do you want to know what Huoshan Huangya is? This article is a detailed introduction toAnhui Huoshan specialty - Huoshan Huangya. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Huoshan Huangya. The full text takes about 17 minutes to read, mainly including the basic introduction of Huoshan Huangya and its nutritional value? What are the product features of Huoshan Huangya? How did the history of Huoshan Huangya come about? The production method of Huoshan Huangya, the awards and honors of Huoshan Huangya, and the tasting and eating methods of Huoshan Huangya

Introduction to Huoshan Huangya

Huoshan Huangya is produced in Dahuaping Town and Jinzhuping, Taiyang Township, Huoshan County, Anhui Province, and is one of the famous teas in China. The tea has a straight and slightly elongated appearance, resembling a sparrow's tongue and tender green hair. It has a long-lasting fragrance, a fresh and mellow taste, and a sweet aftertaste. The soup color is yellow green, clear and bright, and the leaves are tender and bright yellow at the bottom

Li Zhao of the Tang Dynasty listed Huangya as one of the 14 famous tribute teas in his "Supplement to the National History". From the Tang Dynasty to the Qing Dynasty, Huoshan Huangya has been listed as tribute tea throughout history

Tea is also a beverage that clears heat and reduces fire. Li Shizhen, a famous ancient Chinese medical expert, wrote in his book "Compendium of Materia Medica": "Tea is bitter and cold, with yin in the yin, sinking and descending, and is the most effective in reducing fire. Fire is a disease, and when fire descends, it clears the clear." From the perspective of traditional Chinese medicine, tea, especially green tea, is a cooling food that clears fire

The quality characteristics of Huoshan Huangya are: straight and slightly spread appearance, uniform and even into flowers, resembling sparrow tongue, tender green hair, long-lasting fragrance, fresh and mellow taste, sweet aftertaste, yellow green clear and bright soup color, and tender yellow bright leaves at the bottom

The production method of Huoshan Huangya

Slaughtering

Separate raw pot and cooked pot. The raw pot requires high temperature and quick frying. The pot temperature should be controlled at around 120-130 degrees Celsius, with the sound of stir frying sesame seeds after fresh leaves are added to the pot as the degree, and the leaves should not have any edges or explosion points. Hand stir fry with 50-100 grams of leaves per pot. After adding fresh leaves to the pot, use both hands or one hand to rub and shake until clean, shake well, and fully release moisture. When the leaves are soft and dark, transfer to a cooked pot. The gesture of making tea leaves involves a combination of grabbing, shaking, and flipping. After the leaves are put into the pot, stir fry them until they are evenly heated. Close your four fingers and open your thumb to grab the tea leaves towards the inside of the pot, then shake them away until they are slightly hot to the touch. Repeat this process of grabbing, shaking, and flipping until the buds and leaves gather and form a bird tongue shape before serving

Mao Huo

Temperature: 110-120 ℃, add 3-4 pots of leaves to kill green leaves, use high temperature, flip frequently, and fast drying, flip and dry once for about 2 people, about 5 minutes until the tea has a prickly texture and the aroma overflows about 70% before drying

Braised Yellow

When drying over low heat, spread it out while it is still hot and place it in a basket. Let it simmer for 24-48 hours until the leaves are soft and slightly yellow, then heat it up

Foot fire

The top temperature for drying is 90 ℃, and the amount of leaves added is 0.5-0.75 kg. The drying process should be repeated every 3-4 minutes, with a light and slow motion. The process should last for 15 minutes, and the tea leaves should feel prickly when held in hand. When twisted, the tea leaves will break into pieces. When 90% dry, the tea leaves should be dried and spread to cool, and the tea leaves will become yellow bud hairy tea

Select and reignite

Before reigniting, remove impurities such as floating leaves, yellow flakes, and red stems. Match colors to make them consistent. The reheating temperature is around 90 ℃, and the amount of leaves added to each drying basket is 1.5-2 kilograms. The tea leaves are flipped every 4-5 minutes and gradually reduced as the dryness of the tea leaves increases. The flipping should be light, fast, and frequent, and the time should be 15-20 minutes. The tea leaves should be hand twisted into powder, with a strong tea aroma and white hairs exposed. Then, the tea should be dried and packed in a tube while it is still hot. Enter the market for sale or store for preservation

From 2000 to 2004, Huoshan Huangya won the Gold Award for Famous Tea at the International Tea Expo for five consecutive years

In 2000, 500g premium Huoshan Huangya was successfully auctioned off at the Anhui Provincial Museum for a high price of 11800 yuan and collected by the China Tea Museum

In 2001, Huoshan Huangya won the gold medal in the International Famous Tea Competition at the Hangzhou International Tea Expo and Trade Fair in China, as well as the grand prize in the 2001 Japanese Tea Competition

Tasting and Eating Methods of Huoshan Huangya

1. Preparation: When brewing Huangya, it is recommended to use a colorless and transparent glass cup to better appreciate the fairy like appearance of tea leaves fluttering up and down in the water, as well as the color and texture of Huangya soup. In addition, water bottles, tea stoves, cup holders, etc. must be prepared<2. Water selection: According to Lu Yu's "Classic of Tea," "On mountains and rivers, in rivers, well water is just right. The water used for brewing tea is mainly spring water, stream water, snow water, and rainwater, followed by river water. If using tap water, it should be left to stand for 24 hours to allow the chlorine gas to evaporate. When brewing yellow buds, choose soft water that is clear, light, sweet, and lively

3. Waiting for soup: "When boiling water, it is necessary to boil it over high heat. The water temperature for brewing yellow sprouts should be around 80 degrees Celsius, which is what the ancients called "crab eye soup"

4. Cup cleaning: Clean the tea cup

5. Tea infusion: The ratio of tea to water is moderate, and the brewed tea is fragrant and pleasant. Brewing yellow buds, the ratio of tea leaves to water is approximately 1:50, which means adding about 2 grams of tea leaves to each cup and rinsing with 100 milliliters of water<6. Immersion: When the crab's eyes suddenly rise and the wind is about to blow, use the "swirling water injection method" to gently pour water along the circumference of the cup, with a water injection volume of about 1/4-1/3 of the cup capacity. The soaking time is 20-60 seconds, aiming to make the yellow buds absorb water and expand, facilitating the precipitation of contents

7. Brewing: Raise the kettle, let the water rush down from a high place, and use the strength of the wrist to repeatedly lift the kettle from top to bottom three times. This action is called "Phoenix Three Noddings". Inject about 70% into the cup, meaning '70% tea, 30% emotion'. The function of "Phoenix Three Noddings" is to make the tea leaves in the cup roll up and down under the impact of water, promoting the rapid leaching of effective ingredients in the tea leaves; The second is to show respect to guests, nodding three times symbolizes humility and sincerity, like bowing to peers

8. Tasting: Before tasting, first appreciate the tea soup, observe its color, smell its aroma, and shape, and then enjoy the taste of the tea soup while it is still hot. The yellow buds resemble a sparrow's tongue and are tender green with a lingering fragrance. The taste is fresh, mellow, and rich, with a sweet aftertaste. The soup color is yellow green, clear, and bright. The freshness, richness, and fragrance of the first sip of tea; The second type of tea has the strongest aroma and the best taste. It is important to fully experience the characteristics of the tea soup, such as its sweetness, moistening the throat, lingering fragrance on the teeth and cheeks, and endless aftertaste; By the third steeping, the tea flavor had faded and the aroma had also decreased. After three infusions, they usually stop drinking