Yashan Ruicao Kui Tea [Anhui Langxi Specialty]

What is Yashan Ruicao Kui Tea? Authentic Anhui Langxi specialty: Yashan Ruicao Kui Tea

Summary:Do you want to know what Yashan Ruicao Kui Tea is? This article is a detailed introduction toAnhui Langxi specialty - Yashan Ruicao Kui Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yashan Ruicao Kui Tea. The full text takes about 12 minutes to read, mainly including the basic introduction of Yashan Ruicao Kui Tea and the product characteristics of Yashan Ruicao Kui Tea? How did the history of Yashan Ruicao Kui tea come about? The production method of Yashan Ruicao Kui tea, etc

Basic introduction of Yashan Ruicaogui tea

Ruicaogui is produced in Yashan, southern Anhui, also known as Yashan tea, and is a historical famous tea. There are ancient Yashan Temple and Yashan Street ruins on Yashan Mountain. Yashan Temple was the site of Yashan Mountain tea creation at that time. Yashan is a north-south branch of the Tianmu Mountain Range, with an altitude of 487 meters. It borders Xianghuajian in Guangde to the east, Gaofeng Mountain in Ningguo to the south, Nanyi Lake to the north, and Bishan Longquan Cave in Xuanzhou to the west. It belonged to Xuancheng in ancient times and now belongs to Langxi, located at the junction of Langxi and Xuancheng

Ruikui, a wonderful flower in tea, is produced in Baiyanggang, Yaocun Township, south of Langxian County, a mountainous area in southern Anhui Province. To the south of Shifo Mountain, a provincial scenic spot, it shares the same latitude with the world-famous Mount Huangshan Mountain and Jiuhua Mountain. Here, there are rich tourism resources, high vegetation rate, warm and humid climate, abundant rainfall, and climate conditions conducive to the growth of various animals and plants

Regional scope

Yashan Ruicao Kui is produced in Yaocun, Feili, Lingdang Township, Shizi, Biqiao, Nanfeng, Langxi County, Anhui Province.

What are the product characteristics of Yashan Ruicao Kui tea

The quality characteristics of Rui Cao Kui are a straight and slightly flat appearance, plump and full, uniform size, consistent shape, emerald green color, white hair hidden, high and long aroma, long-lasting fragrance, pale yellow green soup color, clear and bright, fresh and refreshing taste, rich aftertaste, tender green and bright leaves at the bottom, and even and full bloom

How did the history of Yashan Ruicao Kui tea come about

Tea was produced on Yashan Mountain in ancient Xuanzhou, as recorded in Lu Yu's "Classic of Tea" during the Tang Dynasty. Ruicao Kui is produced in Yashan, southern Anhui, also known as Yashan tea, and is a historical famous tea. There are ancient Yashan Temple and Yashan Street ruins on Yashan Mountain. Yashan Temple was the site of Yashan Mountain tea creation at that time. Yashan is a north-south branch of the Tianmu Mountain Range, with an altitude of 446 meters. It borders Xianghuajian in Guangde to the east, Gaofeng Mountain in Ningguo to the south, Nanyi Lake to the north, and Bishan Longquan Cave in Xuanzhou to the west. It belonged to Xuancheng in ancient times and now belongs to Langxi, located at the junction of Langxi and Xuancheng. According to the "Tea Genealogy" by Mao Wenxi of the Five Dynasties Shu Dynasty, "In Xuancheng County, there is Yashan, where small square cakes are spread horizontally to make noodles. On the east side of the mountain, candles are lit in the morning sun, and the tea is called Yangpo. The tea is the most delicious, and the prefect recommended it to people in Beijing and Luo, and inscribed it as Yashan Yangpo Horizontal Tea". Mei Yaochen of the Northern Song Dynasty wrote in his poem "Reply to Zhang Zhushu's Legacy of Yashan Tea and Its Rhyme": "In the past, when we read Tang poetry, the tea rhyme was beautiful on Yashan Mountain, where the crow picked tea seeds and gave birth to them. Therefore, the mountain was named after the crow, and the first spear flag was used to pick it from the misty clouds. Although Jiangnan was abundant, this tea was nowhere to be found. It was tender and tender like a sparrow's tongue, and when boiled, it was more like exposing buds. We competed to collect green tea leaves and baked them, not heavy on wine gauze..." Wang Xiangjin of the Ming Dynasty pointed out in his "Qunfang Pu" that "Yashan Yangpo horizontal tea is a lucky grass queen". In the Ming Dynasty, Cao Xuequan's "Records of Famous Places" stated: "Yashan is located north of Jishan, producing tea and serving as tribute tea. According to the scriptures, the taste is the same as that of Qizhou. There is a saying in Meixun that goes: 'Tea is brewed on Yashan, and snow covers the entire Ou area.'. In the Qing Dynasty, there were even more historical records about Yashan tea

Rui Cao Kui tea is named Horizontal Striped Tea because its tea tree variety has a large angle between the main and lateral veins, resembling a horizontal texture. Also known as Yashan tea due to its production on Yashan Mountain. As early as a thousand years ago, it became famous throughout the country and is truly a unique gem among the famous teas in Chinese history. Yashan is a remnant of the Tianmu Mountain Range that runs north-south. It borders Xianghuajian (Guangde County) to the east, Gaofeng Mountain (Ningguo County) to the south, Nanyi Lake to the north, and the Bishan Longquan Cave (Xuanzhou City) tourist area to the west. Formerly under the jurisdiction of Xuancheng County, it has undergone several changes and is now located in the border area between Yaocun in Langxi County and Shuidong in Xuanzhou City. Yashan tea is produced in the Yangpo Langxi area on the east side of the mountain. According to recent field investigations, it has been found that there are ancient Yashan Temple and Yashan Ruins in Yongfeng Village, Yaocun Township, Langxi County. They believe that Yashan Temple was the site where Yashan tea was created at that time

The production method of Yashan Ruicao Kui tea

Ruicao Kui is mined between Qingming and Guyu, starting with picking one bud and one leaf, with the bud growing longer than the leaf, to produce first-class tea;

; In the middle stage, one bud and two leaves are harvested for initial development, and the buds and leaves are basically of equal length to produce second-class tea. In the later stage, one bud and three leaves are harvested to produce third class tea. Request not to pick fish leaves, leaves damaged by pests and diseases, purple buds and leaves, or buds and leaves that do not meet the standards. When picking tea, it should be picked and placed gently to prevent damage to the buds and leaves. Usually collected in the morning, promptly returned, and stored for 4-6 hours before payment can be made

Making shape of tea strips: The pot temperature is 70-80 ℃, and shaking is the main method at the beginning. After losing some water, stir fry for about 2 minutes until the moisture content drops to about 40%. When the tea strips are not sticky to the hands, rub and shake them while arranging, and alternate the three gestures. The rolling technique involves holding the tea leaves together with both hands and rolling them forward in one direction. The rolling process should be repeated several times, and as the tea leaves gradually dry, the force used for straightening and rolling should be flexibly controlled to maintain their integrity, straightness, and flatness. When the moisture content of tea drops to around 25%, it can be baked out of the pot

Baking: divided into first baking and second baking. Head drying requires one pot to be paired with four drying baskets, with the drying temperature decreasing from 90 ℃ to 80 ℃, then to 70 ℃, and finally to 60 ℃. Each pot should be dried for 3-4 minutes, and the entire process takes about 12-16 minutes. Bake until the tea leaves prick your hands, then let them cool down and remove any impurities, followed by a second round of baking. The second drying method uses low temperature and slow drying over low heat. To develop the tea aroma, dry at a temperature of around 60 ℃, add 0.5 kilograms of leaves, dry until fully dry, then spread and cool, and then spread and pack into cans