Golden Osmanthus [Fujian Anxi Specialty]

What is Golden Osmanthus? Authentic Fujian Anxi specialty: Golden Osmanthus

Content summary:Do you want to know what Golden Osmanthus is? This article is a detailed introduction to the specialty of Anxi, Fujian Province - Huangjingui. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Huangjingui. The full text takes about 9 minutes to read, mainly including the basic introduction of Huangjingui and the product characteristics of Huangjingui? How did the history of Huangjingui come about? How to make Huangjingui and identify its authenticity? Tasting and eating methods of Huangjingui, etc.

Basic introduction of Huangjingui

Huangjingui is originally from Luoyan Village, Huqiu, Anxi, and is another premium oolong tea with a style different from Tie Guan Yin. Huangjingui is an oolong tea made from the tender shoots of the Huangdan variety of tea trees. It is named Huangjingui (also known as Huangdan) because of its golden color and unique fragrance resembling osmanthus flowers.

Huang Yan, also known as Huang Suo, is a tea product named Huangjingui. It originated from Luoyan in Anxi during the Xianfeng period of the Qing Dynasty (1850-1860). What are the product features of Huangjingui?

Huangjingui, among the existing oolong tea varieties, is the earliest to sprout. The oolong tea made from it has a particularly high aroma, so it is called "Qingming tea" and "transparent heavenly fragrance" in the production area, and is known as "two wonders in the morning". Early refers to sprouting, harvesting, and listing early; Qi refers to the appearance of tea that is "fine, uniform, and yellow", with slender and symmetrical strands, and a bright yellow green color; The essence is "fragrant, unique, and fresh", which means that the fragrance is high, the taste is mellow, and it is unique and elegant. Therefore, it is known as "before tasting the clear and sweet taste, first smell the heavenly fragrance". How did the history of Huangjingui come about? According to legend, in the tenth year of the Xianfeng reign of the Qing Dynasty (1860), in Luoyan Zaokeng, Anxi County (now Meizhuang Village, Huqiu Town), a young man named Lin Ziqin married a woman named Wang Dan from Zhuyang Village in Xiping.

One month after the wedding, the bride returns to her mother's home, and the local custom is called "Duiyue".

. When returning to her husband's house after the "Double Moon", the bride's family should have a "Green Carrying" gift for the bride to bring back and plant, wishing her to "take root" like a green seedling, have children as soon as possible, and reproduce offspring. As Wang Danlin left, his mother thought to herself: "My daughter was originally a skilled tea picker at her mother's house, but after marrying into her husband's family, she had no tea to pick. 'Heroes have no place to play,' and her daily life was not easy. It would be better for her to bring back a few tea seedlings to plant. So he went to the corner of the house to pick two green and strong tea seedlings, dug them up with soil and roots, carefully wrapped them up, tied them with red silk thread, and let his daughter bring them back to the stove as a "green" gift. After returning home, Wang Dan planted tea seedlings in the corner of the courtyard in front of the house. The couple takes good care of each other every day and after two years, they will grow lush branches and leaves. Strangely, tea trees sprout and grow leaves just after the Qingming Festival, about one season earlier than other tea trees in the area. When stir frying, a refreshing fragrance wafts through the room. After brewing, the tea has a light yellow color and a unique aroma that is pleasing to the nose; At the entrance, it has a unique fragrance like "Gui", sweet, fresh, and mellow, with a refreshing taste at the bottom of the tongue and endless aftertaste. The Ziqin couple discovered the uniqueness of this tea and began to reproduce and cultivate it in large quantities, with neighbors also competing to transplant it. And since this tea is passed down from Wang Dan, because the tea soup is golden yellow, and the Minnan dialect sounds similar to "Wang" and "Huang", "Dan" and "Yan", these teas are called "Huang Yan Tea". The original tree was over a hundred years old in 1967, with a height of over 2 meters, a main stem diameter of about 9 centimeters, and a crown of 1.6 meters. Unfortunately, it died due to house building transplantation.

The production method of Golden Osmanthus

The picking standard is to harvest the second and third leaves when the new shoots are extended to form fixed buds and the top leaves are small or medium open.

. Over tender tea has a low aroma and bitter taste, while over aged tea has a weak taste and a coarse aroma. Other requirements are the same as those for picking Tie Guan Yin, and the best time to pick is from 2-4 pm in the afternoon. The initial production process is basically the same as that of Tie Guan Yin, but attention should be paid to the characteristics of the yellow variety:

1. The yellow stem is small, the leaves are thin, the water content is low, the pores are large and dense, and it is easy to produce alcohol. The degree of sun drying should be lighter than that of Tie Guan Yin, and the weight loss should be controlled at 5-7%.

2. Light shaking of green leaves, heavy shaking of leaves can cause redness and affect aroma. The cooling time for the first few times should be short to keep the green leaves fresh. The fourth round of shaking may be slightly heavy, and after 4-5 rounds of shaking and cooling, the green color of the leaves disappears, the fragrance is revealed, and a rich floral aroma is emitted. The leaf surface is yellow green with luster, the stem is green, the edge is vermilion, and it curls towards the back of the leaves. Then, stir fry and knead the leaves.

3. The finishing time should be short, but it should be stir fried thoroughly.

4. Yellow emphasizes a clear and pure aroma, and the baking temperature should be slightly lower and the heat should be slightly lighter. The golden osmanthus tea strips made from yellow varieties have tight and fine strings, a bright golden color, an elegant and refreshing aroma, and a osmanthus fragrance. The taste is mellow, sweet, and fresh, with a bright golden yellow color in the soup, yellow green in the center of the leaves, and red at the edges, soft and bright.

How to distinguish the authenticity of Huangjingui?

Simply judging from its appearance:

Tie Guan Yin has an elliptical shape, sparse and dull teeth, raised leaves slightly rolling backwards, blunt leaf bases, concave leaf tips slightly tilted to the left and drooping slightly.

Golden Osmanthus has oval shaped leaves that are delicate, soft, and slightly pointed at the tip. The base is gradually inclined or slightly blunt, and the leaf surface is raised, slightly rib shaped. The lateral veins are clear and dense, and the leaf teeth are deep, obvious, and sharp.

. (Elliptical shape, significantly dense lateral veins, deep and sharp teeth can be used as a basis for judging the variety when looking at the leaf base).

Tasting and Eating Methods of Golden Osmanthus

Good Tea, Good Water, and Good Tea Set:

Firstly, it is best to use pure water or mineral water for the water, and the tea set should be "suitable for pottery and landscape porcelain". Yixing pottery and Jingdezhen porcelain are preferred.

2. Pot type and tea dispensing amount: The pot type is selected based on the number of tea drinkers, and the tea dispensing amount is determined based on the capacity of the pot. If the tea is a tightly formed hemispherical oolong, the tea should occupy 1/3-1/4 of the teapot volume; If the tea leaves are loose, they need to occupy half of the pot.

3. Water temperature requirements: Due to the presence of certain highly aromatic substances in oolong tea Huangjingui, it is necessary to use boiling water to fully extract them under high temperature conditions.

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4. Soup opening time: The soaking time for oolong tea from southern Fujian and Taiwan is usually about 45 seconds for the first brew, about 60 seconds for the second brew, and then a few more seconds for each subsequent brew. The opening time of oolong tea in northern Fujian and Chaozhou is much faster, with the first 15 seconds of steeping enough.

5. Brewing times: Green tea is generally best brewed three times, while oolong tea has the saying "seven steeps leave a lingering fragrance". If the method is appropriate, each pot can be brewed more than seven times.