Northern Fujian Blue Tea
Northern Fujian blue tea is mainly produced in Mount Wuyi. It is also planted in Jian'ou, Jianyang. Nanping and Shuiji. Northern Fujian blue tea is the green tea well fermented. The tea processing starts from late April each year. Wuyi Yancha and Minbei Shuixian are famous products.
Southern Fujian Blue Tea
It is produced in Anxi, Yongchun. Nan'an. Pinghe. Hua'an counties.
Southern Fujian blue tea is normally lightly fermented. Tieguanyin, Huangjingui, Benshan Maoxie, Yongchun Foshou and Sezhong, etc. Tieguanyin boasts the highest quality and reputation.
Southern Fujian blue tea is normally lightly fermented. Tieguanyin, Huangjingui, Benshan Maoxie, Yongchun Foshou and Sezhong, etc. Tieguanyin boasts the highest quality and reputation.
Guangdong Blue Tea
Mainly produced in Phoenix Mountain Range. Raoping. and Meizhou. The species are Shuixian, Dancong and Sezhong. Phoenix Dancong and Lingtou Dancong are best in quality. Phoenix Mountain Range, with altitude above 1,000m, boasts excellent ecological environment.
Taiwan Blue Tea
Mount Ali, Nantou, Taizhon, Jiayi, Hualian, Gaoxiong and Taibei are the main production areas of blue tea. Taiwan blue tea, introduced from Fujian, is lightly fermented (Wenshan Baozhong and Dongding Oolong), moderately fermented (Muzha Tieguanyin) and well fermented (Baihao Oolong) tea.
Wuyi Yancha
Wuyi Yancha is mostly named after the tea plants, for instances, blue tea made from Shuixian tea plant is called Wuyi Shuixian and made of Rougui called Wuyi Rougui. These are the dominant types of Mount Wuyi. Tea made from leaves of high-quality tea plants is called Dancong. High-quality Dancong is called Mingcong. Four Mingcong from northern Fujian blue tea were selected as the most Famous Bushes in the Guangxu Period of Qing Dynasty, namely, Dahongpao, Tieluohan, Shuijingui and Baijiguan.
Blue tea produced in Mount Wuyi is called Wuyi Yancha. The 60-sq.km.- region around Mount Wuyi, including 36 peaks and 99 rocks (yan), produce tea. Yancha is further classified into authentic Yancha, semi Yancha and Zhoucha. Authentic Yancha (best quality) refers to the blue tea produced in Huiyuanyan, Niulankeng and Dakengkou. Semi Yancha is also called small Yancha. Zhoucha's quality is inferior to semi Yancha.
Blue tea produced in Mount Wuyi is called Wuyi Yancha. The 60-sq.km.- region around Mount Wuyi, including 36 peaks and 99 rocks (yan), produce tea. Yancha is further classified into authentic Yancha, semi Yancha and Zhoucha. Authentic Yancha (best quality) refers to the blue tea produced in Huiyuanyan, Niulankeng and Dakengkou. Semi Yancha is also called small Yancha. Zhoucha's quality is inferior to semi Yancha.
Dahongpao [Big Red Gown]
As the best of the Four Mingcong, the buds of Dahongpao are purple. From afar, the tree appears to be covered by a red gown. The six original Dahongpao tea plants, found in Jiulongke. Tianxinyan, have a 300-year- old history and an annual output of less than 1 kg. At the 2005 Mount Wuyi Dahongpao Auction Meeting, 20g tea from the original Dahongpao trees were sofd for 208.000 yuan. In 2006. Wuyishan Municipal Government announced Wuyishan Municipal Government's Decision on Special Protection and Management to the Original Dahongpao Tea Plants, to stop plucking the original Dahongpao tea plants, protecting the ecological surroundings and their survival.
In the 1980s. local tea institutes successfully cultivated Dahongpao tea plants. The processing of Dahongpao is with traditional technology and is more exquisite than other Wuyi Yancha. The leaves are even and compact. The color is fresh green. It has strong flowery fragrance and mellow flavor. The tea liquid is bright yellow. The brewed leaves are green with red edges. The fragrance still lingers even after seven or eight brewings. Currently. Dahongpao on the market are made from leaves of the asexualfy cultivated or transplanted tea plants and are called Xiaohongpao or 2nd generation Hongpao by tea merchants.
Be careful of tea merchants who sell other Wuyi Yancha under the name ol Dahongpao.Dahongpao processing:
Fresh leaves → withering → (sunshine insulation or heating) → insulation → greening (shaking) → roasting (fixation) → first rolling → re-roasting → re-rolling → water baking →insulation → baking
In the 1980s. local tea institutes successfully cultivated Dahongpao tea plants. The processing of Dahongpao is with traditional technology and is more exquisite than other Wuyi Yancha. The leaves are even and compact. The color is fresh green. It has strong flowery fragrance and mellow flavor. The tea liquid is bright yellow. The brewed leaves are green with red edges. The fragrance still lingers even after seven or eight brewings. Currently. Dahongpao on the market are made from leaves of the asexualfy cultivated or transplanted tea plants and are called Xiaohongpao or 2nd generation Hongpao by tea merchants.
Be careful of tea merchants who sell other Wuyi Yancha under the name ol Dahongpao.Dahongpao processing:
Fresh leaves → withering → (sunshine insulation or heating) → insulation → greening (shaking) → roasting (fixation) → first rolling → re-roasting → re-rolling → water baking →insulation → baking
Tieluohan (Iron Arhat)
Mingcong of Wuyi Yancha was originally produced in the Ghost Cave ot Huiyuanyan, Mount Wuyi. Tieluohan tea plants grow in a narrow place between cliffs nourished by brooks.
In recent years, a small quantity of Tieluohan tea plants are being cultivated and marketed.
It is said that this tea was discovered and made by an arhat (monk). Thus, it is named Tieluohan (Iron Arhat).
It has longlasdting fragrance and is a top-grade Wuyi Yancha.
In recent years, a small quantity of Tieluohan tea plants are being cultivated and marketed.
It is said that this tea was discovered and made by an arhat (monk). Thus, it is named Tieluohan (Iron Arhat).
It has longlasdting fragrance and is a top-grade Wuyi Yancha.
Baijiguan (White Cockscomb)
It was originally produced in the Ghost Cave of Huoyan Peak
Huryuan Yan. The matured leaves are dark green and lustrous. The tender leaves are thin, soft and white and are called Baijiguan I (White cockscomb).
It is still fragrant after multiple brewings.
Huryuan Yan. The matured leaves are dark green and lustrous. The tender leaves are thin, soft and white and are called Baijiguan I (White cockscomb).
It is still fragrant after multiple brewings.
Shuijingui (Golden Water Turtle)
Originally grew in the Temple of Banyan under Dugezhai Peak of Tianxinyan. They were carried to Languyan of Niulankeng by flood. The precious tea tree appeared just like a golden turtle emerged from the water. The monks in the Leishi Temple named it Shuijingui. Because of the fight between the two temples, the tea plant is also called Guansicha (Lawsuit tea).
Wuyi Rougui
It is made from the fresh leaves of the asexual Rougui tea plants. First discovered in Huiyuanyan, it has spread to the Sanlian Cave. Sanyang Peak, Matou Rock, Guilin Rock and Jiuqu Brook. The leaves are green, curly and compact with the fragrance of natural cassia barks. The main characteristic is its distinctive astringent taste. The brewed leaves are edged red and the liquid is mellow and yellow.
Minbei Shuixian
Shuixian tea derives its name from the different technologies of processing —Minbei Shuixian if processed in Minbei blue technology and Minnan Shuixian in Minnan blue tea technology. Minnan Shuixian, introduced in Yongchun, southern Fujian in the Daoguang Period of the Qing Dynasty, has thick veins, yellow color and a lingering orchid fragrance. The liquid is bright yellow, mellow and cool. It will be still fragrant after many brewings.
Crusted Minbei Shuixian has better quality, dense liquid and mellow flavor.
Crusted Minbei Shuixian has better quality, dense liquid and mellow flavor.
Shuixian Tea Cake
It is also called “tea in paper.” Originally produced in Shuangyang Town, Zhangping, it later expanded to other areas of Zhangping. Fresh Shuixian tea leaves are plucked and compressed into a flat square cake tea with wooden molds. The process is that of Minbei Shuixian. The dry tea is black, and the liquid is dark brown and mellow. The brewed leaves are yellow and red-edged.
Shuixian
Shuixian, growing in the Zhuxiantao Cave of Jian'ou and Jianyang, was originally called Zhuxian. Zhu and Shui are phonetically the same and as the fragrance is like Shuixian (daffodil), it is called Shuixian. With its green and twisted veins Shuixian looks like a frog skin. The tea has an orchid fragrance, bright yellow liquid, mellow flavor and the brewed leaves are red-edged.
Tieguanyin (Iron Goddess of Mercy)
Originally produced in Xiping Town, Anxi County, south of Fujian, it spread to Xianghua. Gande, Changkeng, Huqiu and Jiandou towns. In Anxi. tea plucking starts from middle April to continue through the year. Spring tea tastes good, autumn tea has great fragrance, followed by winter tea, and summer tea is the poorest in quality. Heavy, green Tieguanyin looks like twisted granules. Beautiful like Kuan-yin, heavy like iron, its liquid is golden, with a longlasting fragrance of orchids and a mellow flavor. The brewed leaves have silk-like luster and are fragrant even after seven brewings.
Tieguanyin rough processing: fresh leaves → sun withering → fixation → roasting for fixation → twisting → preliminary baking → packing twisting → drying. Fixation consists of alternately shaking and insulating 4-5 times and takes 8-10 hours.
Tieguanyin is a blue tea with the highest market share. As one of the most popular teas, Tieguanyin is expensive. It has great variety—dense fragrance, light fragrance, charcoal baked, ice fresh and preserved. Fresh Tieguanyin is best, so it is better to consume within the year of purchase. Some tea merchants mix other blue tea with Tieguanyin. Be careful when you buy tea!!
Ice fresh Tie Guan Yin. a special variety seldom seen in the market, should be Kept in ice for freshness. The "dry tea" is compact and actually wet. Brewing needs more leaves than usual. It has a lovely fragrance and should not be brewed for long.
Tieguanyin rough processing: fresh leaves → sun withering → fixation → roasting for fixation → twisting → preliminary baking → packing twisting → drying. Fixation consists of alternately shaking and insulating 4-5 times and takes 8-10 hours.
Tieguanyin is a blue tea with the highest market share. As one of the most popular teas, Tieguanyin is expensive. It has great variety—dense fragrance, light fragrance, charcoal baked, ice fresh and preserved. Fresh Tieguanyin is best, so it is better to consume within the year of purchase. Some tea merchants mix other blue tea with Tieguanyin. Be careful when you buy tea!!
Ice fresh Tie Guan Yin. a special variety seldom seen in the market, should be Kept in ice for freshness. The "dry tea" is compact and actually wet. Brewing needs more leaves than usual. It has a lovely fragrance and should not be brewed for long.
Huangjingui(Golden Osmanthus)
Originally produced in Anxi County and called “penetrating fragrance' by the locals, it is produced from the fresh leaves of the Huangdan tea plant. It is called the Golden Osmanthus. The leaves are plucked and sold earlier than other tea. The tea is curly and granulated. The taste is fresh. The brewed leaves are yellow and bright. The spring tea is the best.
Benshan
Originally produced in Yaoyang, Xiping Town, Anxi County, the production has spread to Xiping, Huqiu, Changkeng and Weitian towns. It is one of the four major Anxi types and is dark green. The tea is granular and the taste fresh. The brewed leaves are yellow.
Maoxie(Hairy Crab)
Originally produced in Fumei Village, Anxi County, it has spread to Daping, Huqiu, Penglai, Longmen and Lutian. Daping produces the best quality. The tea is dark green and granular. It tastes fresh and has faint flowery fragrance. The brewed leaves are thin and light.
Baiya Qilan(White Buds, Peculiar Orchid)
According to legend, there was a strange tea plant near a well in Pengxi Village. Oiling Town, in the Qing Dynasty. The buds were green with a little white. The tea had a special orchid fragrance, and was thus called Baiya Qilan (white buds, strange orchid). The dark green twisted and granular tea has a history of about 250 years. The fragrance is fresh and longlasting. The fresh and sweet tea liquid is bright and yellow.
Yongchun Foshou (Yongchun Citron)
Also called Xiangyuan, Xueli, it is produced in Yongchun County,
Fujian, and made from the fresh leaves of the Foshou tea plant. It was created in the Republic of China (1911-1949). It is said a monk grafted tea spikes in citrons and processed tea from the leaves of the new tree. The tea has the flavor of citrons and is called citron tea. Later on, the tea spread to other counties.
Foshou, as a blue tea with a unique flavor, is twisted and granular. The leaves are thick and green with a lingering fragrance. The liquid is golden and bright. The brewed leaves are thick.
The leaves of the Foshou are oval and 2-3 timers larger than those of other tea plants.
Fujian, and made from the fresh leaves of the Foshou tea plant. It was created in the Republic of China (1911-1949). It is said a monk grafted tea spikes in citrons and processed tea from the leaves of the new tree. The tea has the flavor of citrons and is called citron tea. Later on, the tea spread to other counties.
Foshou, as a blue tea with a unique flavor, is twisted and granular. The leaves are thick and green with a lingering fragrance. The liquid is golden and bright. The brewed leaves are thick.
The leaves of the Foshou are oval and 2-3 timers larger than those of other tea plants.