Pingshui Rizhu Tea

Pingshui Rizhu Tea

Pingshui Rizhu Tea is a geographical indication certification trademark.

　　Rizhu Tea, also known as "Rizhu Tea" or "Rizhu Snow Sprout," is produced on Rizhu Ridge of the Kuaiji Mountain, located fifty li southeast of Shaoxing County. It is one of China’s historically renowned teas. Since the Song Dynasty, it has been listed as a tribute tea. According to the "Return to the Fields Record" (Northern Song · Ouyang Xiu), "Herbal teas flourished in the Two Zhejiangs, and among them, Rizhu ranked first." The "Shanlu Record" (Southern Song · Gao Sisun) states: "The tea of Kuaiji Mountain is world-renowned under the name of Rizhu." During the Qing Dynasty, a special "Imperial Tea Bay" was established within Rizhu Ridge, where top-grade tea was harvested annually and offered as tribute to Emperor Kangxi.

　　　　Before liberation, the tea gardens around Rizhu Ridge were overgrown and neglected, and Rizhu Tea was nearly lost. After liberation, Rizhu Tea gradually made a comeback. In 1980, the revived trial production of Rizhu Tea was rated as a first-class famous tea in the provincial tea evaluation held by the provincial sales system. Production increased year by year, reaching a total of 500 kilograms by 1988. Once introduced to the market, it was well received by consumers.

　　　　Rizhu Tea is characterized by its tightly rolled, slightly hooked strips resembling eagle claws, with visible silvery tips. It has a fresh and mellow taste, a fragrant and long-lasting aroma, bright and clear yellow liquor, and a uniquely elegant charm.

　　　　Rizhu Tea is generally harvested in mid to late April. The picking standards are strict, requiring one bud with one or two leaves just beginning to unfold. The freshly picked leaves are carefully sorted to remove fish-scale leaves, purple buds, and diseased leaves, ensuring uniform size and completeness. The leaves are then spread out in clean “white-blue” trays for 3–4 hours to allow moderate withering, making the leaf texture soft. Fresh leaves picked during the day are processed the same evening. The entire tea-making process consists of five steps: fixation, cooling, shaping and straightening, initial drying, and final roasting. Fixation is carried out in a slanted wok at a high temperature, usually around 180 degrees Celsius, with an input of 1 kilogram of leaves. Using both hands and bamboo tongs, the leaves are tossed and smothered alternately for 6–7 minutes. The goal is thorough and even fixation, with stems bent but not broken. After fixation, the leaves are cooled for 5–10 minutes, then divided between two woks for rolling and shaping. The temperature in the flat wok is initially high and then lowered, maintained at 70–80 degrees Celsius (warm enough that it feels slightly hot to the hand). The technique involves gathering the leaves in the wok, pressing them to the edge, then flicking them back in from the tiger’s mouth (between thumb and forefinger), repeating this flicking and pressing motion until the leaves reach about 70–80% dryness and the strips become tightly rolled and rounded. They are then promptly removed from the wok. Next comes the first drying (maohuo), done on a drying rack covered with gauze to prevent tea fragments from falling onto the electric heating plate and causing smoke or burnt flavors. The leaves are dried while being turned for 6–7 minutes. Finally, the tea undergoes final drying (zuhuo) until completely dry.