Qian'gang Hui Bai Tea

Qian'gang Hui Bai Tea

　　Shengzhou Qian'gang Hui Bai Tea is one of the major famous teas in Zhejiang Province. It is produced in Qian'gang Village at the southern foot of Fuzhi Mountain in the Siming Mountain Range, boasting a renowned history that spans over a hundred years. In fact, both Shengzhou Qian'gang Hui Bai and Ping Shui Zhu Tea evolved from ancient Yuezhou Tea and Yanxi Tea. It was only after China began exporting tea that the two diverged, with the former becoming a well-known domestic green tea and the latter a famous export green tea. In ancient times, all tea produced in Yuezhou was collectively referred to as Yuezhou Tea. Shengzhou has long been a production area of Yuezhou Tea. During the Western Han Dynasty, Shengzhou was called Shanyang County, and the upper reaches of the Cao’e River within Shanyang County were known as Yanxi. Therefore, the tea produced in Shengzhou was also called Yanxi Tea, renowned for its superior quality. The external characteristics of Qian'gang Hui Bai Tea include tightly curled spiral shapes, emerald green color with a frosted sheen, and hidden buds and fine hairs—hence it is called “Qian'gang Hui Bai,” also known as “Hui Bai Tea.” The leaf base is tender green with a jade-like white tint. When brewed, the liquor is bright yellow and clear, with straight-standing buds, indicating excellent tenderness. It offers a fresh and fragrant aroma, a rich and mellow taste that is pleasantly refreshing with a sweet aftertaste, making it one of the precious varieties of Chinese green tea. In short, Qian'gang Hui Bai Tea is highly praised by consumers for its uniquely refreshing flavor, characterized by clear juice, green leaves, rich aroma, robust taste, and a sweet, palatable mouthfeel. The picking and processing of Qian'gang Hui Bai Tea are also very particular. The picking period for Hui Bai Tea generally falls around Guyu (Grain Rain), with strict picking standards. Before Guyu, one bud with one leaf is picked to make high-grade Hui Bai; after Guyu, slightly expanded one bud with two leaves are used to produce mid-grade Hui Bai; lower-grade Hui Bai is made from materials consisting of one bud with two to three leaves in early expansion. After the fresh leaves are picked, they undergo careful selection to remove any leaves damaged by pests or diseases, ensuring uniform tenderness and size. They are then graded and spread out accordingly. Tea picked during the day is pan-fired the same evening until completed. The pan-firing process still follows traditional manual techniques, with refined and meticulous craftsmanship. The entire tea-making procedure consists of seven steps: fixation, initial rolling, initial drying, re-rolling, re-drying, second fixation, and final firing. Fixation is performed in a flat pan with a temperature generally between 200–220 degrees Celsius. Around 1.75 kilograms of leaves are added, and special bamboo tongs are used to smother the leaves in both hands, emphasizing more smothering and less tossing. This is an important feature of Qian'gang Hui Bai’s firing technique, playing a key role in eliminating red stems and leaves in green tea, preserving the inherent color of the tea, and maintaining the tea's aroma and flavor. This fixation method is called “Qian'gang Smothered Fixation”; other green tea-producing areas in Zhejiang have often emulated it. After the Qian'gang Hui Bai is fired and dried, it must be cooled, sieved to remove broken pieces, and any stems or chunks are picked out before being promptly packed and sealed.