Shengzhou Hui Bai Tea

Shengzhou Hui Bai Tea

　　Shengzhou Hui Bai Tea has been produced since the Tongzhi era of the Qing Dynasty, originating from the former Qian'gang Village at the foot of Fuzhi Mountain in the northeast corner of Shengzhou. During the drying process, the "Hui Guo" (glazing pan) technique is used. Traditionally, the leaves are glazed until they begin to take on a white color, after which they are further dried in a bamboo basket to achieve full dryness—hence the name "Hui Bai Tea." Professor Zhuang Wanfang, a leading authority in the tea industry, provided a detailed introduction to this tea in his works such as "China's Famous Teas." Currently, there are two main production areas for Hui Bai Tea in Shengzhou: one centered around the former Qian'gang Village, and the other near Shangwushan Village in Guidong Township.

　　It is reported that traditional Qian'gang Hui Bai Tea is one of the more distinctive and rare premium green teas in China. After the liberation, in order to meet the needs of the national planned economy and earn foreign exchange through exports, all tea production in the original growing region was shifted to Yue Hong Tea and Gunpowder Tea, causing this particular tea to disappear from public consumption for a time. In the mid-1970s, the then Shengxian County Native Products Company organized efforts to revive and trial-produce the tea. After years of exploration and hard work, the revival was successful.

　　According to Qiu Caichu, over the years, some regions have continuously imitated the production methods of Shengzhou Hui Bai Tea. Although these teas are not labeled as "Hui Bai," their processing techniques are similar, making it difficult for tea merchants and consumers to distinguish them. "So far, the imitation 'Hui Bai' teas haven't had a major impact on genuine Shengzhou Hui Bai Tea," Qiu said. This is because the current production volume of Hui Bai Tea is still relatively low, and the market has sufficient purchasing power. "But once strong market competition arises, it will inevitably bring significant disadvantages to the production and sales of Shengzhou Hui Bai Tea."

　　However, Qiu Caichu also admitted that even among Shengzhou Hui Bai Teas, product quality varies widely. This is related not only to the origin but also significantly to the level of craftsmanship in the production process. He explained that many tea farmers have yet to master proper tea-making techniques and can only rely on others for processing. According to him, there used to be unified standards for producing Shengzhou Hui Bai Tea, but those no longer exist, affecting the overall quality of the frying process.

　　Given its unique color, aroma, taste, shape, and processing technique, Hui Bai Tea is a rare type of tea seldom seen across the country.