Yongchuan Xiuya [Chongqing Specialty]

What is Yongchuan Xiuya? Authentic Chongqing specialty: Yongchuan Xiuya

Content summary:Do you want to know what Yongchuan Xiuya is? This article is a detailed introduction to Chongqing's specialty - Yongchuan Xiuya. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yongchuan Xiuya. The full text takes about 4 minutes to read, mainly including the basic introduction of Yongchuan Xiuya and its nutritional value? What are the product features of Yongchuan Xiuya? The production method of Yongchuan Xiuya, the awards and honors of Yongchuan Xiuya, and the tasting and eating methods of Yongchuan Xiuya

Introduction to Yongchuan Xiuya

Yongchuan Xiuya is a needle shaped famous tea, belonging to the green tea category. Produced in Yongchuan District, Chongqing, it mainly includes tea areas in the five major mountain ranges of Yunwu Mountain, Yinshan Mountain, Bayue Mountain, Jishan Mountain, and Cucumber Mountain in Yongchuan District. Developed and produced by the Tea Research Institute of Chongqing Academy of Agricultural Sciences in 1959, it was officially named Yongchuan Xiuya by renowned tea expert Professor Chen Chuan in 1964

Yongchuan's delicate buds are tightly tied, straight, and slender, with a fresh and lush green color; The inner soup is clear and green, with a fresh and rich aroma, a fresh and mellow taste, and a bright green color at the bottom of the leaves

Production method of Yongchuan Xiuya

Traditional craftsmanship

Yongchuan Xiuya uses fresh leaves with one bud and one leaf in early spring as raw materials, requiring complete, fresh, and clean buds and leaves. It is finely processed through five processes: spreading, killing, rolling, shaking, making strips, and drying

The finishing process is carried out in a pot, requiring even and thorough killing. Rub and knead with both hands, requiring the tea strips to be tightly rolled. Doushui is equivalent to the second green process of stir frying green tea. The formation of the tight, straight, and delicate appearance of Yongchuan Xiuya mainly occurs in the process of "making strips". Making tea strips is carried out in a pot at a temperature of 60-70 ℃. First, straighten the tea strips in the pot with your hands, then gently rub the tea balls with your palms facing each other. During this process, the tea strips continuously fall into the pot through the gaps between your fingers. Repeat this process until 80% dry, then raise the pot temperature slightly to enhance the tea aroma and reveal the peaks. After being cooked, bake until the moisture content reaches 6%, then cool and store

Awards and honors of Yongchuan Xiuya

Yongchuan Xiuya's tea sample was awarded the Quality Award by the World Tea Federation, Hong Kong Tea Association, and the 6th International Famous Tea Evaluation Committee in the 6th International Famous Tea Evaluation held in Hong Kong

Tasting and Eating Methods for Yongchuan Xiuya

Yongchuan Xiuya is suitable for brewing with A1B3C3 (bottled water, 90 ℃ (boiling water), 5 minutes) and A2B3C1 (purified water, 900C (boiling water), 3 minutes), which have the best sensory quality. Tea leaves are brewed with tap water, and necessary pre-treatment should be carried out before use to avoid the production of odors