Wanxi Huang Da Tea

Wanxi Huang Da Tea is a yellow tea, also known as Huoshan Huang Da Tea, which is produced in Huoshan, Anhui, China. It is a famous Chinese tea. Huoshan Huang Da Tea has strong stems and plump leaves. The leaves are arranged in strips, and the stem leaves are connected like fishing hooks. The stem leaves are goldenyellow and appear oily. The soup is dark yellowishbrown, the infused leaf is yellowishbrown, and the taste is heavy, mellow, and has a high-quality, roasted fragrance.

Wanxi Huang Da Tea Details

Name: Anhui Wanxi Huang Da Tea
Place of origin: Anhui Province, China
Net content: 125g
Shelf life: 1080 days
Storage: moisture-proof, odour-proof, away from direct light

Wanxi Huang Da Tea Picking:

We have strict standards for picking Wanxi Huang Da Tea: we require four or five leaves on one bud. Although the raw material of such fresh leaves is relatively coarse and old, it is necessary to ensure that the tea bushes are growing well, with large leaves and stems. Each shoot should have more than 4–5 leaves in order to produce high-quality Huang Da Tea. The picked fresh leaves also need to be spread out in a clean place in time to prevent reddening, and the fresh leaves picked that day should be processed that day to ensure the freshness and quality of the tea.

Wanxi Huang Da Tea Production:

Wanxi Huang Da Tea processing technology The processing steps are stir-frying, initial firing, piling, and baking.

1. Stir-frying‌: This step is divided into three connected operations: raw pot, second green pot, and cooked pot. The raw pot mainly serves to Fixation, and the temperature is relatively high. After the leaves are added, they are stirred and fried, so that they are heated evenly and lose water. This is followed by the second pot, which continues Fixation and the initial rolling of the leaves. Finally, there is the cooked pot, which further refines the tea leaves.
2. ‌Initial firing‌: After the tea leaves have been fried, they are immediately subjected to initial firing. This is done in small baskets over a charcoal fire at a moderate temperature. The leaves are fired quickly at a high temperature, and turned frequently until they are 70–80% dry.
3. Piling up‌: After the initial firing, the tea leaves are placed in baskets while still hot for the yellowing process known as piling up. This process is usually carried out in a high-temperature, dry drying room, and the duration depends on the age and freshness of the leaves and the moisture content of the tea leaves. It usually takes 5 to 7 days.
4. ‌Roasting‌: After piling up, the tea is roasted. It is roasted over an open fire using oak charcoal at a high temperature. The temperature is high, and the tea leaves need to be turned frequently to ensure even heating. Baking is complete when the tea stems break easily at the first bend, the heart of the stem is chrysanthemum-shaped, the tea leaves are crisp when chewed, a burnt fragrance is apparent, the tea stems are goldenyellow, and the leaves are goldenyellow with a frosting.

Through these steps, Wanxi Huang Da Tea has developed its unique quality characteristics, including a sturdy stem and plump leaves, goldenyellow colour with a brown tint, dark yellow soup with a brown tint, and a heavy, thick and mild flavour.

Brewing Method for Wanxi Huang Da Tea

Prepare the tea set‌: For brewing yellow tea, it is recommended to use a transparent glass cup or a covered bowl, as this will allow you to better observe the changes in the tea in the water.

1. Take the tea‌: Measure an appropriate amount of Wanxi Huang Da Tea according to the 1:50 ratio, generally about 3–5 grams, and place it in the prepared tea set.
2. ‌Waking the tea‌: Pour a little boiling water (85–90°C) into the teaware, just covering the tea leaves, to moisten the yellow tea leaves and awaken the active ingredients in the tea. This process lasts about 30 seconds.
3. ‌Brewing‌: Continue to pour boiling water (85–90°C) into the teaware until the cup is 70–80% full. The brewing time for the first brew can be slightly shorter, about 5-8 seconds to bring out the heavyflavour. The brewing time for subsequent brews can be extended according to personal taste.
   
4. Tea-tasting‌: Before tasting the tea, you need to look at its colour, smell its fragrance, and then savour it. A cup of tea should be sipped in three mouthfuls to experience the mellow and thickflavour and rich layers of Wanxi Huang Da Tea.

Wanxi Huang Da Tea Characteristics

‌Soup colour‌: After brewing, the Wanxi Huang Da Tea has a deep yellowish-brown, clear and bright soup, which is as attractive as amber.

Aroma‌: The high and crispy burnt aroma is a major characteristic of Wanxi Huang Da Tea. This aroma is similar to the fragrance of burnt rice, heavyflavour and long-lasting.
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Taste‌: The taste is heavy and thick, full in the mouth without being greasy, with a distinct aftertaste that leaves a lasting impression.

Wanxi Huang Da Tea Benefifs:

Refreshing and aids digestion‌: The caffeine and other ingredients in Wanxi Huang Da Tea can refresh the mind and aid digestion, making it suitable for drinking after a meal.

Relieves phlegm and coughs‌: Certain ingredients in tea have the effect of relieving phlegm and coughs, which is helpful in relieving symptoms such as coughing.
‌Clears away heat and detoxifies‌: Wanxi Huang Da Tea is cold in nature and can clear away heat and detoxify the body, making it suitable for drinking in the hot summer.

Other benefifs‌: Wanxi Huang Da Tea also has a variety of benefifs, such as anti-radiation, refreshing, and cooling, making it a rare and healthy drink.