Huoshan Huang Da Tea is primarily produced in Huoshan, Anhui Province, and belongs to the yellow tea category. It is made from mature tea leaves, which are thick and robust. When brewed, the tea soup exhibits a deep yellow color with slight brown tones and releases a unique roasted aroma.
The Huoshan region has been an important tea-producing area since ancient times, with a history of tea cultivation dating back over 1,000 years. Among Huoshan yellow teas, the finest quality is attributed to Huoshan Yellow Bud, which is made from tender buds but comes at a high price. In contrast, Huoshan Huang Da Tea strikes a good balance between quality and price, utilizing mature leaves. The leaves of Huoshan Huang Da Tea are large and long-stemmed, producing a golden-yellow tea soup with excellent steeping endurance, allowing drinkers to appreciate its distinctive roasted flavor, making it a favorite among tea enthusiasts.
Production Process of Huoshan Huang Da Tea
The production process of Huoshan Huang Da Tea is similar to that of other yellow teas, involving several main steps, including withering, panning (high-temperature roasting), rolling, sealed yellowing, and drying. Withering can be done in sunlight or indoors; indoor withering is slower but ensures optimal quality. When the moisture content of the tea leaves reaches about 65%, panning can commence, maintaining a temperature of approximately 230°C for about 1.5 minutes, until the leaves darken and can be formed into a clump. This is followed by rolling and then the sealed yellowing process. Sealed yellowing is a crucial step that impacts the quality of Huoshan Huang Da Tea, where the tea leaves are placed in a bamboo basket covered with cloth and left for 3 to 5 hours, depending on the temperature and humidity, until the grassy flavor dissipates. Finally, drying is carried out at 110°C to complete the production.
Brewing Method for Huoshan Huang Da Tea
Any type of tea ware can be used for brewing Huoshan Huang Da Tea, but spring water or river water is preferred. The water temperature should be controlled at 90°C, with a tea-to-water ratio of 1:50, meaning 2 grams of Huoshan Huang Da Tea for every 100 milliliters of water. The first infusion should steep for 3 minutes, with each subsequent infusion increasing by 40 seconds.