Song Luo Cha

The historically famous Song Luo Tea is produced in Mt. Songluo of Xiuning County, Anhui Province. Ancient medicinal literature records that the Song Luo Tea can be used as a medicinal herb for facilitating digestion, relief of internal heat and balancing of the qi (vital energy). The bright green compactly curled tea has a strong taste, refreshing fragrance, bright green liquid, tender and green brewed leaves. According to folklore, during the Ming Dynasty, when typhus and diarrhea were epidemic in Xiuning. Locals burned incense and worshiped the Buddha in the Rangfu Temple. The Abbot sent every worshipper a pack of Song Luo Tea in return. He told the less- serious patients to brew the tea in hot water and antique teapots, while the more serious ones were to mix the tea with raw ginger, salt and glutinous rice, roast the mixture till brown, mash the roasted tea and drink it with some water. All the patients recovered quickly.

Liu An Gua Pian

Processed from a single leaf without stem and bud, Liu An Gua Pian tea is produced in Liu’an, Jingzhai and Huoshan of Anhui Province. Though the yield is more in Liu’an County, the quality is better in Jingshan County. The tea features a blackish-green melon-seed-shaped singular leaf and hoarfrost-like-coated leaf surface. The tea liquid is dark green with a lingering fruity fragrance and mellow taste with a sweet after brew in glass tea sets. Baking this tea is the most distinctive of its kind; it is baked three times.

Tai Ping Hou Kui

The tea is a type of baked green tea produced around Houkeng, Houcun and Hougang in Taiping County, Huangshan City, Anhui Province. While brewing in vintage tea sets, the dried leaves bloom into full leaves and buds displaying a dark red central vein. The harvesting is relatively late, usually beginning around the Grain Rain (20th day of the 4th month of the lunar year). The processing involves deactivation and desiccation. The deactivated leaves are spread on bamboo sheets and baked in baking baskets, (the primary baking); after 60-70% of the moisture content is lost, the leaves are removed from the baskets and spread for cooling for approximately 2 hours. They are again baked in the baskets till 80-90% of the moisture content is lost, then cooled once again. Finally, it is baked completely dry. The Tai Ping Hou Kui Tea features a straight and heavy appearance with two sides of the leaves embracing one hidden bud, gray-green color, rich fuzz, strong and lasting fragrance, mellow taste and sweet aftertaste, verdurous liquid and evenly settled bright tea leaves.

According to legend, long ago, there lived an old white monkey couple in Mt. Huangshan. One day, one of their sons was lost. Searching for him, they became exhausted and fell down in the mountains. Wang Lao’er, found them and brought them home. He cured them with herbs. The couple was so grateful that they decided to stay and help Wang Lao’er. The tea produced here was called Hou tea (literally “Monkey tea”) or Hou Jian tea (“Monkey tea buds”). The quality of the tea was excellent, especially the variety processed by Wang Lao’er. It was distinguished as Hou Kui tea or Kui Jian (literally Kui meaning “champion”) for its superior quality.

Tai Ping Hou Kui tea has three grades: Hou Kui, Hou Jian and Jian Cha.

To brew Tai Ping Hou Kui, apply the middle- or bottom-brewing method. Ceramic cups work better. The tea leaves are long. Deep cups are preferred.

The tea is characterized by high fragrance in the first brew, strong taste in the second brew and light fragrance in the third and fourth brews.

Huang Shan Mao Feng

Cloudy and misty Mt. Huangshan’s miraculous power breeds Mao Feng tea. The red-crowned fuzzy petiole is brilliant, the fragrance strong even after three brews.

Orchid-shaped, Shan Mao Feng Huang is a brand of baked green tea. Hailed as the best of Mao Feng tea, Huang Shan Mao Feng has a sparrow-tongue-like shape, silvery white fuzz, golden liquid, refreshingly mellow and sweet taste, and the brewed leaves are tender yellow. The impurities are picked out before processing. The processing involves deactivation, followed by rolling and desiccation. Traditionally, desiccation Is the “primary drying” over hot charcoal and the “complete drying” over less hot charcoal. Modern processing involves desiccating machines. The quality is characterized by a smooth, yellowish-green color similar to ivory, golden-fish leaves, fat and average buds, clear rich and lasting fragrance, refreshingly mellow taste and a sweet after brew in porcelain tea sets, clear and bright liquid, and tender yellow brewed leaves.

There is a wonderful legend about Huangshan Maofeng Tea. Long ago, there lived a girl called Luo Xiang. Her beauty earned her the name“a phoenix in remote mountains.” She had many suitors. The girl decided to choose her ideal husband through the magic of tea.

Shi Yong, the man she loved, was able to win her. But as revenge, some villainous people beat Shi Yong to death. The heartbroken Luo Xiang asked her people to move Shi Yong’s body beneath a tea bush beside a mountain brook. She watered the tea bush with her own blood and tears. At last, the heavenly gods, touched by her deeds, made Shi Yong rise from death by nurturing him with the tea leaves of the bush above him. The two lovers were happily reunited and the tea bush became the origin of Huang Shan Mao Feng.